Kaylin's Kitchen - Strawberry Fever!

This week, I realized that Strawberry Season had almost come to a close without me picking a single one! 

So, on Tuesday, I headed out to a nearby patch and picked strawberries... for three hours... altogether picking 24 quarts. 

Since then, I have been making preserves (19 quarts and 17 pints), freezing whole berries, and last night, I made two Strawberry Pies.

I am not a fan of the traditional Strawberry Pie.  I don't care for cooked berries, or those thickened with either cornstarch or jell-o.  After no luck in several cookbook and internet searches, I decided to combine a few recipes that I thought I could make into the pie I wanted and went for it.  My family decided I hit a home run with this one, so I hope you will try it and enjoy it as well!

Strawberry Fever Pie

Recipe from: Kaylin's Kitchen

1 ½ cups crushed honey graham crackers
6 Tbsp. butter or margarine, melted
3 cubes of chocolate almond bark
6 ounces of cream cheese, softened
1/2 cup sour cream
3 tablespoons powdered sugar
1teaspoon vanilla extract
3 cups fresh strawberries, hulled and cut into bite-size pieces
1/3 cup strawberry preserves

1.  Preheat oven to 350 degrees.  Combine crushed graham crackers and butter; press into a 9” pie pan and bake for 10 – 12 minutes or until set and golden brown.  Cool.

2.  Melt chocolate almond bark and brush over the bottom and up the sides of the graham cracker shell.  Chill until set.

3.  In a mixing bowl, beat cream cheese, sour cream, powdered sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours.

4.  Mix strawberries and preserves.  Place mixture in fridge until it is cold.  Using a slotted spoon, arrange strawberry mixture over cream cheese layer.  Place in the fridge until ready to enjoy.

I froze whole strawberries by simply washing and taking the caps off, and placing them in a single layer on a baking sheet in the freezer.  After they were frozen through, I placed them in snack sized bags and put the snack bags inside freezer bags.  These will be great, quick treats throughout the summer!

Kaylin's Strawberry Lettuce Salad

Recipe from Kaylin's Kitchen

1 head romaine lettuce - rinsed, dried, and chopped
2 bunches fresh spinach - chopped, washed and dried
1 pint fresh strawberries, sliced
1 red onion, sliced
1/3 cup mayonnaise
3 tablespoons white wine vinegar
1/3 cup white sugar
1/4 cup milk
Sugared Pecans

1.    In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2.    In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Sugared Pecans: In a saucepan over medium heat, melt 4 tablespoons butter; stir in 1 cup pecan halves and 2/3 cup sugar. Sauté until golden brown.