Category Archives: Summer Recipes

Repost: 4th of July Dessert – Strawberry Trifle

4th of July Dessert - Strawberry Trifle
This is a flashback post, originally posted here.

My sister wanted to be cutesy. So she made an angel food cake.
The angel food cake was a bit overdone.
Then she confessed she didn’t even like angel food cake. She wanted strawberry cake.
While this logic may seem lacking to you, it follows perfectly well in my family.

Edit: My sister did want to be cutesy but not by making an angel food cake. She wanted to make a Flag Cake. However, when she asked my mom to pick up a strawberry flavored cake, there was a misunderstanding and an angel food cake mix and strawberries were purchased. She does not now, nor ever like angel food cake nor does she intend to make angel food cake. Crazy enough as that is, the logic was sound. 
I asked if there was whipped cream. There was.
I asked if there was vanilla pudding.
After a moment of rummaging, we found a lone box of sugar free vanilla pudding. Good enough.
I had bought a four pound package of strawberries at Costco that day.
I announced we could fix all dilemmas by making a trifle. 

Wikipedia defines a trifle as “dessert dish made from thick (or often solidified) custardfruitsponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.”
{Or in other words, one of those fancy layered dishes in a clear glass bowl.}

The beauty of this dessert is that it looks pretty but it is so simple.
I’ve made it before and it was very well received. In just a few moments, we had our layered dessert–the most complicated step being “slice the strawberries.”

This is a really fun dessert for the 4th of July–especially if you throw a few blueberries into the mix! Very “cutesy!”

Strawberry Punch Bowl Cake

Strawberry Trifle

Strawberry Trifle


  • 1 angel food cake (homemade, from a box, or store-bought)
  • 1 small package vanilla pudding
  • 2 c. milk
  • 8 oz. carton whipped topping (Cool Whip)
  • 1 pint fresh strawberries, washed and hulled.
  • 1 c. blueberries, washed (optional)


  1. Slice strawberries and set aside. Save a few for garnishing the top.
  2. Tear angel food cake into bite-sized pieces.
  3. In a medium bowl, mix together vanilla pudding and milk, then mix in whipped topping until creamy.
  4. Layer 1/3 of angel food cake on bottom of trifle bowl.
  5. Top with 1/3 of pudding mixture.
  6. Add about 1/2 your strawberries. I try to make some of the strawberries visible from the outside of the bowl. If using, add about 1/2 c. blueberries.
  7. Layer angel food cake, pudding, strawberries and blueberries (reserve some blueberries for the top).
  8. Add another angel food cake layer, pudding layer.
  9. Garnish with the reserved strawberries and blueberries.

Dairy-Free Strawberry Frozen Yogurt

Dairy Free Strawberry Frozen Yogurt

I was told recently that I don’t post enough pictures of my cute kids on my blog.
This person just happens to be the aunt of said cute kids who is always too busy to come and see said cute kids herself. Instead she needs me to provide photos.
Because she lives fifteen whole minutes away.

So I bring you…

Abigail’s first taste of ice cream frozen yogurt. This kid has seriously not had ice cream until this moment. What a deprived life! Stupid dairy allergies. :)

She thinks this stuff is pretty good… and lest you think that picture is a fake…
{because no mom in her right mind would give a toddler a bowl of frozen yogurt, a spoon, no bib, and say “here, try this!”}
I bring you the “after” picture:
{I’ve never claimed to be of sound mind on this blog. Pretty much the opposite.} 

But regardless of mess…

she is a cute kid.
Now, who agrees that certain aunts who live a slight distance away need to come and cuddle this kid, asap?

Dairy-Free Strawberry Frozen Yogurt
Adapted from: 
Recipe type: Dessert
Prep time: 
Total time: 
A smooth, creamy frozen yogurt that is totally dairy free.
  • ¾ c. vanilla soy milk (or plain)
  • ⅓ c. granulated sugar
  • 4 c. vanilla soy yogurt (or plain)
  • 18 oz. frozen strawberries, thawed and pureed
  • 1 t. vanilla (optional; omit if using vanilla soy milk or yogurt)
  1. In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved.
  2. Stir in the yogurt, strawberry puree, and vanilla.
  3. Pour mix into ice cream maker, mix according to manufacturer's directions.
  4. Mix until soft-serve consistency.
  5. Transfer ice cream into a freezer bowl with lid and place in the freezer for at least 2 hours.
  6. Remove from freezer 15 minutes before serving.
  7. Enjoy.

Here’s the ice cream maker we live and breathe by; use this affiliate link to help keep the Slacker Mom going and get ice cream out of the deal. Win-win situation here, folks.

Mint Oreo Ice Cream

mint oreo ice cream cover

Here in Utah, the dog days of summer are officially upon us. While my kids are have started school, we’ve been granted with weather in the nineties all week long. The weather is melt-your-face-off hot and getting in the car seems like a punishment you’d reserve for only the worst of your enemies.
{I’m not much for extreme weather of any variety.} 

I present to you 2 solutions for beating this oppressive heat that hangs on you like a sweaty child in need of  nap:

Exhibit A: Sweaty Child, in Need of Nap

1. Watch this video and escape reality for a lovely three minutes and forty four seconds.

2. Make this ice cream. And really, why wouldn’t you?

5.0 from 1 reviews
Mint Oreo Ice Cream
Adapted from: 
Recipe type: Dessert
Prep time: 
Total time: 
The perfect treat to beat the summer heat-sink your spoon into a bowlful of sweet, creamy, mint oreo ice cream!
  • 1½ c. whole milk
  • 1⅛ c. white sugar
  • 3 c. heavy cream
  • 1½ T. peppermint extract
  • 3-6 drops green food coloring
  • ½ pkg. Oreos
  1. Mix together cream, milk and sugar until sugar is dissolved. Add peppermint extract and food coloring. Add to frozen ice cream maker bowl, mix as directed per your ice cream maker. Meanwhile, roughly chop Oreos. Using a sieve or a strainer, sift out Oreo "dust." Reserve remaining Oreos. In the last 5 minutes of freezing ice cream, add in the chopped Oreos. Freeze until solid, or as long as you can stand waiting. Makes 2 qts.

Chocolate Chip Cookie Ice Cream

IMG_7271 copy 2
 Note: This is a flashback post from my old recipe blog, which you can peruse here.

I’m a little sad as I type this blog post. I’m about to show you a recipe that is so delicious, so ridiculously bad, and so easy that I will understand if we can’t be friends anymore. Really. Because I’m the woman responsible for giving you the recipe that will destroy any shred of self control.


Nana’s Baked Beans

Ahh, summer.
I think I’m finally getting into the groove.

Well, despite the broken toe thing and totally freaking out on my kids last night
(who cares if it’s Good Luck, Charlie or Ned’s Declassified? It’s all crap!)

But like I said, getting into the groove. Summer school even went well today! The kids are spending a respectable time outdoors versus parked in front of the TV. In short, a happy summer. No big summer vacations planned, but even that is kind of nice. Summer trips are vacations for everyone but Mom, in my opinion.

Can you blame me when I had a mild heart attack when I saw all the back to school specials in the newspaper yesterday?
I’m not ready! Don’t make me go! I don’t wanna!
Whew, apparently I have unresolved school issues there.

Anyway, the middle of July is a time for barbeques and potlucks. {Not back to school shopping!} My go-to addition to any potluck is a recipe I got from my husband’s mom, whom the kids call Nana. My kids inhale this recipe! I’m going to throw in an extra can of beans next time. I’ve made this a lot but I have yet to have any leftovers. 

Start by frying up a pound of bacon.

While your bacon is frying, chop up an onion and a green bell pepper.

We like ours extra crispy. Remove the bacon from the pan and let drain on paper towels. Oh my. My mouth is watering. When the bacon is cool, eat a few crumble them up.
Now put those veggies in the bacon fat–let’s be sure there’s no nutritive value left!
In a pot, or in the crock pot, add a large can of pork and beans (I’ve used Van Camps to Walmart brand to Bush’s Baked Beans–it’s all good), the bacon, the onions and peppers, some brown sugar, a dash or two of Worcestershire sauce, and eyeball a cup of ketchup. I almost always forget the Worcestershire sauce, so if you don’t have it on hand, just skip it. We’re cool like that here. If they’re in a pot, bring them to a boil then let them simmer… you know, till you’re good and ready to eat ’em.
If they’re in a crock pot, cook on low about 6 hours, or on high 2-3 hours. You really can’t screw this up, I swear. 

Nana's Baked Beans
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
A yummy, summery baked beans recipe that cook up quickly and taste like you spent all day flavoring them "just so."
  • 1 lb. bacon
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 large can pork and beans
  • 1 c. ketchup
  • ⅓ c. brown sugar
  • 2 shakes Worcestershire sauce
  1. Fry the bacon until crispy. Remove from pan, let drain on paper towels. Crumble when cool. Add chopped green bell pepper and onion to bacon fat, let cook till onions start looking clear. In large pot, add all ingredients. Bring to a boil, then simmer on low till ready to eat.
  2. Crock pot directions: Follow directions above. Add all ingredients to crock pot and cook on low 6 hours, or on high 2-3 hours.
  3. Allergy note: depending on the brand of beans you buy, this is a dairy, egg, and nut free allergy. It is most likely also a wheat and soy free food, though I'm not sure about the Worcestershire sauce. Check your labels!

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