Fabulous Foodie Fridays

Happy Friday- thank goodness it is here once again!! This week I decided to share one of my favorite things in the world. I have grown up with my mother making a delectable Trifle for dessert on special occasions in the summer time. I even requested that she make it instead of a birthday cake one year! It has angel food cake mixed in with cream cheese and whipped cream and then you layer this mixture with cherry pie filling. OH MY GOODNESS! My mouth is watering just thinking about it! Here is another wonderful trifle alternative sure to please-
ENJOY!


Strawberry Cheesecake Trifle

14-16 ServingsPrep: 20 min. + chillingIngredients


2 pints fresh strawberries, sliced

1 cup sugar, divided

2 packages (8 ounces each) cream cheese, softened

3 tablespoons orange juice

3 cups heavy whipping cream, whipped

1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes

3 ounces semisweet chocolate, grated

Chocolate curls and additional strawberries, optional

Directions:

In a bowl, toss strawberries with 1/2 cup sugar; set aside.

In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.
Nutrition Facts: 1 serving (1 each) equals 344 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 129 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Fabulous Foodie Fridays

It is Friday once again folks (Can I get a great big AMEN). Get your chocolate fix and kick the weekend off right with this sinful recipe. It looks fabulous and tastes the same way-
Try this one out today!

Fudgy Brownies

30 ServingsPrep: 15 min. + chilling Bake: 25 min. + coolingIngredients

1 package fudge brownie mix (13-inch x 9-inch pan size)

1-1/2 cups confectioners' sugar

1/2 cup butter, softened

2 to 3 tablespoons peanut butter

2 tablespoons cold 2% milk

4-1/2 teaspoons instant vanilla pudding mix

1 can (16 ounces) chocolate fudge frosting

Directions

Prepare and bake brownies according to package directions. Cool on a wire rack.

Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Cover and refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.
Nutrition Facts: 1 brownie equals 236 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 145 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

~FABULOUS FOODIE FRIDAY~

Each Friday- food is going to be the theme of the day. I will be sharing some of my favorite recipes with you. I am definitely a foodie and LOVE to try new things. Sweets are my weakness (I am ashamed to admit) and I am chocoholic BIG time. Don't be surprised if you see lots of dessert recipes!

Cheesecake is one of my personal favorites and when spring and summer come- it is the perfect dessert to help cool you down. Particularly this week with the 90 degree temps we have had here in Virginia. Try this one out:

Citrus Cheesecake

12-14 ServingsPrep: 30 min. + chilling Bake: 65 min. + chillingIngredients

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon grated lemon peel



FILLING

5 packages (8 ounces each) cream cheese, softened

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1-3/4 cups sugar

3 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon peel

1-1/2 teaspoons grated orange peel

1/4 teaspoon vanilla extract

5 eggs, lightly beaten

2 egg yolks, lightly beaten

1/4 cup heavy whipping cream



TOPPING

1-1/2 cups (about 12 ounces) sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.

Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.

Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Yield: 12-14 servings.



Nutrition Facts: 1 serving (1 slice) equals 442 calories, 25 g fat (15 g saturated fat), 196 mg cholesterol, 165 mg sodium, 45 g carbohydrate, trace fiber, 7 g protei

ENJOY!!!