"Happiness is not a goal; it is a by-product." ~ Eleanor Roosevelt
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
We are having a string of warmer days and it's amazing what a little warm sunshine can do... everyone seems to have a spring in their step and a smile of their face. Even the flowers are finally coming out!
RECIPE OF THE WEEK
This week's recipe is another one from our Breakfast Club birthday party a few weeks ago. This dessert recipe is very similar to one for 'Frosty Strawberry Dessert' I shared back in 2008 from a 1978 church cookbook. I substituted rice krispies for the nuts because most of my family doesn't like nuts, and 16 ounces fresh sliced strawberries for frozen.
MILE HIGH DESSERT
CRUST
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 1 cup flour
- 1/4-1/2 cup chopped nuts (or rice krispies)
Work together like pie crust and press into a 9 x 13 pan. Bake 15 minutes at 350 degrees F. While warm, crumble it up. Save out 3/4-1 cup for topping. Press the rest back into the 9 x 13 pan.
FILLING
- 10 oz pkg frozen strawberries, just thawed (or 1 pound fresh strawberries, sliced)
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 cup whipping cream
- 2 egg whites
Beat strawberries, lemon juice, sugar and egg whites together with an electric mixer for 10-15 minutes until stiff. Fold in one cup of whipped cream, spread over crust. Sprinkle remaining crumbs on top. Freeze. Take out of freezer about 30 minutes to 1 hour before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Lemon Fluff
- Wednesdays Unplugged - Triple Berry Pavlova