Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


Leave a comment

Quick Appetizer and Dessert

I was recently asked to contribute appetizers and a dessert for a function at our church.  I love to cook, and was of course happy to help.  I was a bit of a procrastinator though in planning, so I made 2 simple appetizers and a simple dessert.

The first easy to make appetizer was a platter of skewered cherry tomatoes, mini mozzarella balls and basil leaves.  A drizzle of balsamic vinegar would put i over the  top, but because my appetizer would sit in the refrigerator for 3 hours before the event, I left the vinegar off.

I  found sandwich picks at Smart and Final that were nearly 3 inches in length – longer than toothpicks which is perfect for this appetizer. Here is what you need:

Tomato Kabobs

IMG_7299

 

 

 

 

  • 3 inch skewers or sandwich picks
  • cherry tomatoes, washed
  • cherry sized mozzarella balls (I used Mozzarella Fresca by Galbani)
  • whole basil leaves

To assemble: Place one cherry tomato on the skewer, followed by a mozzarella ball, then a leaf of basil and another cherry tomato. Place along edge of a round platter and layer until you like the look.  Drizzle with balsamic vinegar just before serving if desired.

 

Cucumber Sandwiches

IMG_7303

 

 

 

 

This is so easy! Cut the crusts of a white bread that you like.  Spread one side of the bread slices with a purchased garlic spread and top with thinly sliced cucumber slices.  Top with second piece of bread that also has the garlic spread.  Slice diagonally.  Serve. That’s it!

Dessert:

Purchased pound cake cut into rounds (or squares) to fit inside your dessert dishes.  I found small 5 oz clear dessert dishes and made 24 desserts for the event.

It does take a little time to assemble and chill, but look beautiful for a short list of ingredients.

Strawberry Dessert

IMG_7320

 

 

 

 

 

  • 1 pound cake, thawed and sliced into thin slices
  • fresh strawberries, washed and sliced into 4 pieces (arranged along edge of dessert dish, cut side out)
  • Jell-o (large box) lemon flavor
  • 2 cups boiling water
  • 1 (16 oz) Cool Whip, thawed
  • Whipped Cream (from can)

First cut the sliced pound cake into rounds that fit inside your dessert dish (you need 2 per dessert).  Place one of the pound cake pieces in the bottom of the dessert dish.  Line the sides of the dish with sliced of strawberries (cut side facing out) – my dishes  were small, so I only fit 4 slices in each.  Use more or less as needed.

Prepare the jell-o.  Mix 2 cups boiling water into a bowl with the lemon flavored jell-o.  Whisk to combine. Place the bowl of jell-o into the refrigerator for 25 minutes.  The jell-o will still be warm when you remove it from the refrigerator.  Whisk in the thawed cool whip.  Ladle 1/4 cup of the mixture into the center of the dessert dishes, try not to disturb the strawberries.  Use more to cover the tips of the strawberries.  Cover with saran wrap and chill for about 1 hour.  Remove the desserts from the refrigerator.  Remove the saran wrap and place a second round of pound cake on the jell-o.  Top each dessert  with whipped cream just before serving.

Enjoy!

 

 

Advertisements


Leave a comment

Strawberry Pound Cake

IMG_7259 Strawberry season has arrived in Southern California.  I stopped at a stand and picked up some beautiful berries.  This dessert is one of our favorites and is really simple to make!  My husband likes pound cake more than short cake, so this is our new Strawberry Short Cake. I agree it is better (and easier) to make.

Strawberry Pound Cake

Serves 6

  • 1 frozen family size pound cake, thawed
  • 1/2 stick of butter
  • 3 tsp sugar
  • fresh strawberries, washed, hulled and sliced or chopped
  • 1/4 cup sugar
  • whipped cream

Instructions:

Place sliced strawberries in a bowl with 1/4 cup of sugar. Stir.  Cover with plastic wrap and refrigerate for a few hours.

Slice the thawed pound cake into 12 equal slices. Heat a non stick skillet over medium heat.  Melt butter in the pan and place a few pound cake slices in the skillet.  Sprinkle the pound cake with sugar and turn over.  Sprinkle second side with sugar.  After the first side has browned, flip to brown second side.

To assemble: Place two slices of the grilled pound cake on a dessert plate. Spoon some strawberries over the pound cake. Top with whipped cream.

IMG_7260