Family Magazine

Summertime Recipes with Strawberries, Lemons and Avocados, Oh My!

By Arredmon @mamachallenge
The following recipes were featured today on Good Morning Texas!

Inspired by

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. Greek yogurt, plain
12 oz. fresh strawberries, diced
1 cup powdered sugar 2 Tb. of cream of coconut ¼ c. shredded coconut 1.   Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. 2.   With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 3.   Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. 4.   Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 5.   Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar with cream of coconut. Drizzle over the top of the cake and sprinkle coconut as desired.


15-20 strawberries, chopped

1/3 medium red onion
Handful of cilantro, chopped
1 Jalapeño, finely minced
Juice of fresh lime

Mix everything in a bowl. Chill until ready to serve. Serve with tortilla chips or cinnamon chips.

* Cinnamon chips can be made easily in the oven! Broil several flour tortillas sprayed with cooking spray and cut into 8 triangles (use a pizza cutter to cut several easily)until brown.  Sprinkle cinnamon and sugar to the chips. Strawberry salad with avocado and bacon vinaigarette


6 cups spinach, kale or greens mix
2 cups sliced strawberries
1 ripe avocado, sliced
Crumbled bleu cheese (optional)

8 slices bacon, diced

3 tablespoons stone ground mustard

2 tablespoons honey

3 cloves chopped garlic

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup apple cider vinegar

Place salad, strawberries and avocado into a large bowl and set aside. For the dressing, cook bacon until crisp. Remove bacon from pan, set aside and crumble. Add mustard, honey, garlic, and salt and pepper to the pan with the bacon dripping. Combine well with a whisk.

Whisk apple cider vinegar into the pan. Continue to whisk until the vinaigrette has thickened slightly. Allow to cool slightly before adding to salad.

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