Berry Parfaits

Mixed Berry Parfaits

Ingredients:
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 cups yogurt (vanilla, strawberry, or other favorite flavor)
2 crunchy granola bars

1. Divide berries among 4 parfait dishes, top with ½ cup yogurt.
2. Crumble granola into coarse pieces, sprinkle over fruit and yogurt. Serve immediately.

*This can be made with thawed frozen berries, like the ones from The Red Barn freezer.

Strawberry Frosting

Strawberry Jam Buttercream Frosting

Ingredients:

1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Red Barn Strawberry jam
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite treat, pictured above is Devil's Food Cake cupcakes.

Chocolate Strawberry Crispy Pie

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1/2 to 1 quart Red Barn *strawberry ice cream (however full you want your pie)

*Pick any flavor you want for a different twist to this recipe!

Butter an 8” pie plate; set aside (I used a 9″pie plate). In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie plate. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream if desired and remaining sauce. (I put the whole amount of ice cream in the pie and then drizzled it with the sour cream/chocolate mixture.) Garnish with fresh strawberries before serving if desired.

Cran-Orange Almond Salad

If you are anything like me and ate WAY too much at yesterday's BBQ, and the left overs only remind you of how much you shouldn't have eaten, then this recipe is for you! A crisp light salad, good anytime of the year. This can also be altered to include your left over grilled chicken or other meats for a more hearty salad.

Cran-Orange Almond Salad

• 1 large head red leaf lettuce, washed, dried, and broken into pieces
  
• 1/2 medium onion, thinly sliced and separated into rings (the thinner the better)
  
• 2 – 3 Red Barn oranges, peeled and sliced then cut into chunks (You can use 2 cans of mandarin oranges, drained – but the fresh orange is fabulous)
• 1/2 jicama, peeled and cut into julienne strips (optional)
  
• 1/2 cup Red Barn dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)

Orange Dressing

• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.

Sugared Almonds

• 4 ounces slivered almonds
• 3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.

Tasty Tuesday: Chicken and Asparagus Roulades

Ingredients

• 1 1/4-lb pkg thin-sliced boneless chicken breasts
• 12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
• 1 lb Red Barn asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Directions

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

This recipe provided by Real Mom Kitchen

Roasted Asparagus

• 1 pound Red Barn asparagus spears (the thicker the better for roasting)
• 2 tablespoons olive oil
• Kosher/Coarse salt
• Black pepper
• Parmesan cheese

1. Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
2. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with cheese, salt, and pepper. Again, lightly roll the asparagus so the seasoning gets evenly distributed.
3. Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

*The first time I made this I forgot to set the timer, and it was in the oven for about 20 minutes so it got a bit crispy, but truth be told, it was so delicious that way that now it's my preferred roasting method! You can use any seasonings you want to change up the flavor of this recipe. Asparagus is also great on the grill!

Fruit Bars

Ingredients:
2 1/4 c flour
1 c old fashioned oats (NOT instant...)
1/2 c sugar
1 tsp baking SODA
1 tsp salt
1 cold egg
1 1/2 sticks ICE COLD BUTTER, unsalted
1tsp vanilla
1 c Red Barn jam

Preheat oven to 350*

Mix flour, oats, sugar, baking soda and salt until well combined. Then pulse in (you can do this by hand or food processor) diced butter until its crumbly (size of peas). Lightly beat egg and add vanilla then pulse until combined.

Place 2/3 of mixture into a 8x8 or9x9 pan that is lined with foil and sprayed with Pam. Press down into a crust. Top with 1 cup of any Red Barn jam that you want (Apricot and Raspberry are our favorites for this recipe). Spread into an even layer, then top with rest of the crumbly mixture.

Bake 35-40 minutes, you will smell oats by the time it's done. Take out and allow to cool 2 hours before removing. Then carefully remove foil. Cut into 16 squares and enjoy!

To cut:
Cut in half, then cut each half in half again to make 4 cuts across, then turn 90 degrees and do the other side so you get 16 even bars.