Baked strawberry oatmeal recipe from Driscoll's Berries

Tired of traditional oatmeal? Try this fun and tasty baked strawberry oatmeal. For an added "Wow" delight

your kids by cutting the finished product into whimsical shapes using cookie cutters. Mom Blogger, Kristy Bernardo, created this recipe. It is a year round favorite she makes for her family.

INGREDIENTS

•  2 cups oats (quick-cooking)
• 1/2 cup brown sugar
• 1 1/2 cup milk
• 1 teaspoon baking powder
• 1 large egg, beaten
• 7 whole Driscoll's strawberries, hulled
• Driscoll's Blueberries, Strawberries and/or Raspberries (optional for topping)

Directions
In a large bowl, mix together oats, brown sugar, milk, baking powder and a beaten egg. In a separate bowl puree strawberries with an immersion blender or use a a blender or food processor to puree the strawberries. Mix pureed strawberries into oat mixture. Pour oat mixture into 13x9 greased baking dish. Bake for 15-20 minutes at 375 degrees until mixture is thick and slightly firm. Remove from oven, let sit five minutes then cut into squares and serve. Optional: For added fun use favorite cookie cutters to cut out shapes from oatmeal. Place shapes on plates and create designs on top with fresh Driscoll's berries. Optional toppings: Before baking sprinkle brown sugar (about 1/4 cup) on top of the oatmeal.

Strawberry mousse recipe

(Photo credit: Kirti Poddar)

Now is certainly the time to treat yourself to the delicious flavor of fresh strawberries. This recipe features the flavor of sun ripened berries in a light, airy dessert. It's easy to make and a great addition to summertime tables.

STRAWBERRY MOUSSE

• 4 cups fresh strawberries 
• 1/2 cup sugar 
• 1 small package vanilla instant puding mix
• 1 (8) ounce container thawed whipped topping or an equal amount of freshly made whipped cream (my personal preference)

Directions
Wash and remove stems from berries. Add them and sugar to your blender and process until smooth. Strain to remove seeds. Add back to blender with the pudding mix and process again, until the mixture is smooth. Pour into a bowl and gently fold in the whipped topping. Cover and refrigerate until time to serve or spoon into serving dishes before refrigerating. Before serving, garnish with a fresh strawberry, chocolate curls, a mint leaf or a dollop of whipped cream, if desired.

Cook's Notes

• You can also use frozen berries if fresh aren't available
• To make a healthier version, use sugar-free pudding mix and low fat whipped topping.

Stuffed strawberries recipe

These little delights are easy to make and make a great addition to your summer entertaining.

STUFFED STRAWBERRIES

• 1 pint fresh strawberries, washed and tops removed
• 1 (8) ounce package cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons of your favorite fruit flavored liqueur or juice

Directions
Place strawberries cut side side and make a cut from the tip to about 2/3 of the way down through the berry.Make a second cut to create an "X" in the berries. Set aside. Using a mixer, cream together remaining ingredients. Place a star tip in a piping bag then fill with cream cheese mixture. Pipe into the cut berries and arrange on a serving tray. Refrigerate until time to serve.

Cook's Notes

• Use more or less powdered sugar to taste
• Some liqueurs/juices to try include strawberry, lemon, orange and raspberry.

Strawberry sparkler recipe from Fruit2O

Strawberries and wine, especially sparkling wine, are a natural summertime pairing. Enjoy them in this cool drink from Fruit2O.

STRAWBERRY SPARKLER

• 3 ounces sparkling wine
• 2 ounces chilled Strawberry Fruit2O
• fresh strawberry, for garnish

Directions
Combine wine and Fruit2O in a glass and stir gently to combine. Garnish with a fresh strawberry and serve immediately.

Strawberry rhubarb chiffon cake from Betty Crocker

This tempting dessert recipe, brought to you by the baking geniuses at Betty Crocker, features the
immensely popular summertime duo of strawberry and rhubarb.

STRAWBERRY RHUBARB CHIFFON CAKE

• 1 3/4 cups Gold Medal® all-purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• 1 1/4 cups granulated sugar 
• 1/2 cup vegetable oil 
• 6 egg yolks 
• 10 strawberries, pureed in blender or food processor (about 3/4 cup) 
• 22 drops red liquid food color 
• 6 egg whites 
• 1/2 teaspoon cream of tartar 

Filling and Glaze 

• 1 cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb 
• 2 teaspoons grated lemon peel 
• 1/4 cup granulated sugar 
• 1 tablespoon water 
• 1 1/2 cups quartered strawberries 
• 1 cup whipping cream 
• 1 1/2 cup powdered sugar 

Directions

1. Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside. 
2. Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles. 
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool. 
4. Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries. 
5. In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake. 
6. Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake. 
7. To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving. 

EXPERT TIPS
Short on time? Make the strawberry rhubarb mixture (step 4) up to 2 days ahead of time. Store covered in refrigerator until ready to use. Rhubarb and strawberries are a refreshing pair for spring. To prepare fresh rhubarb, trim the ends and discard all traces of the leaves (rhubarb leaves are poisonous). Scrub the stalks and cut into pieces about 1 inch in length.

No cook strawberry jam recipe

(Photo credit: Wikipedia)

If you love the taste of strawberry jam but don't relish the thought of of slaving away over a hot stove, here is a recipe you must try!

NO COOK STRAWBERRY JAM

• 4 cups whole fresh strawberries 
• 2 cups sugar, more or less depending on your personal preference
• 1 pouch pectin 
• 2 tablespoons lemon juice 

Directions 
Mash strawberries and combine them with the sugar. Let the mixture sit for ten minutes. Add the pectin and lemon juice and stir until the sugar has completely dissolved. Pour into clean jars and cover tightly. Let sit at room temperature until the mixture has set, about one day. Refrigerate or freeze until ready to use.

Cook's Notes-This jam will last 3 weeks in the refrigerator or up to a year in the freezer.

Strawberry banana smoothie recipe

(Photo credit: Wikipedia)

Strawberries and bananas are a popular flavor combination. The addition of wheat germ gives this recipe an extra healthy little kick.

STRAWBERRY BANANA SMOOTHIE

• 1 1/2 cups plain or vanilla yogurt 
• 2 bananas, cut in chunks 
• 1/2 cup frozen strawberries 
• 2 tablespoons wheat germ 
• 1 tablespoon honey 

Directions 
Combine all ingredients and blend until smooth-about 1 minute. Pour into glass and serve immediately.

Strawberry lime soda recipe

English: Strawberry (Photo credit: Wikipedia)

 This sparkling recipe features 2 deliciously bright summer flavors: strawberry and lime. If you wish to make this during winter, be sure to pick brightly colored fruit for the best off-season flavors.

STRAWBERRY LIME SODA

• 1 large lime, cut into quarters and juiced
• 8 large mint leaves 
• 8 fresh strawberries, cut into quarters
• 1/2-3/4 cup sugar, to taste
• 3 cups club soda

Directions
Combine lime juice, the rinds, mint leaves, strawberries and sugar in a large pitcher. Muddle the fruits and mint leaves to release their flavors. Top with club soda and gently stir until until the sugar has completely dissolved. Serve over ice.

Simple fruit salad recipe

Close-up of fruit salad (Photo credit: Wikipedia)

This easy to make fruit salad is versatile-serve it with breakfast or brunch, as a part of your lunch or as a healthier dessert option. If you want to lighten the recipe up, use fresh peaches and pineapple instead of canned and sprinkle with a touch of sugar.

SIMPLE FRUIT SALAD
Ingredients

• large can pineapple chunks
• large can peach pie filling
• 2 apples, peeled and chopped
• 2 bananas, peeled and sliced
• 2 kiwis
• 1 pint strawberries
• 1 pint blueberries
• 1 cup candied pecans

Directions
In a large bowl, combine peach filling and pineapple, reserving pineapple juice. Pour juice in a small bowl and add chopped apple. Allow to soak for 10 minutes. While apples are soaking, peel and slice kiwi, set aside. Add apples to large bowl and place bananas in the juice, soaking for 10 minutes. While bananas are soaking, remove the tops from the strawberries and cut into quarters. Add to large bowl. Add blueberries and pecans to bowl, gently mix all ingredients together. Garnish with kiwi slices. Cover and chill until ready to serve.

Cinnamon chips and fruit salsa recipe

Fruit Platter (Photo credit: Matthew Kenwrick)

If you are looking for something new and healthy to snack on, this fruity salsa should liven things up!

CINNAMON CHIPS WITH FRUIT SALSA
Ingredients

• 10 frozen strawberries
• 2 kiwi, peeled and chopped
• 1/2 medium mango, peeled and diced
• 1 1/2 bananas, peeled and diced
• 1 Granny Smith apple, peeled and chopped
• 1/2 pint blueberries
• 3 (12 inch) flour tortillas
• 1 cup cinnamon sugar

Directions
Preheat oven to 350 degrees F. Pour strawberries in a blender and blend until liquified. Add remaining fruit to a bowl and pour strawberry mixture on top. Stir to coat and place in the refrigerator. Spray tortillas with cooking spray and cut into wedges. Place on a baking sheet and sprinkle evenly with the cinnamon sugar mixture. Bake until golden brown. Remove from oven and cool completely before serving with fruit salsa.

Strawberry pecan bread recipe

I was recently asked if there was such a thing as a strawberry sweet bread, my reply was "Yes, but a good recipe is hard to come by". Adding fresh fruit to bread recipes can be problematic, especially fruits as juicy as strawberries. I have researched and tested and tweaked until I came up with a recipe that I feel is just right. I would have provided pictures, but it didn't last long enough with my hungry tribe.

STRAWBERRY PECAN BREAD
Ingredients

• 3 cups strawberries
  
• 3 1/4 cups flour
• 1/2 cup sugar
• 1 cup packed brown sugar
  
•  1/2 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
  
• 3/4 cup oil
• 4 eggs, lightly beaten
• 1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F. Generously butter and flour two 9 x 5 inch loaf pans. Slice strawberries and sprinkle with sugar. Set aside. In a large bowl, mix together flour, sugars, cinnamon, salt & baking soda. Add vanilla, oil, eggs, berries and pecans. Stir until just moistened. Divide between pans and bake 45-50 minutes. Cool on wire rack for 10 minutes, then turn out of pans to cool completely.

Cook's Notes-frozen berries work well in this recipe, too. Add chocolate chips for a delicious flavor twist.

Photo Credit MVI