July 4th Trifle Dessert

I am so enjoying this beautiful Summer Weather.  How many of you are like me and you can’t believe the 4th of July is next week?  This will be a fantastic dessert for a Fourth of July picnic–you even have the red, white and blue motif.  It is light and delicious.  It is also so easy to make.  The leftovers are great the next day!

1 oz instant vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 oz cream cheese (available at your local meat market)
1/2 cup sour cream (available at your local butcher shop)
12 oz whipped cream (cool whip)
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blue berries

  1. In your mixer whisk the milk and pudding mix together for 2 minutes or until firm. Pour into another bowl and set aside.
  2. In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
  3. Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.

  4. Serve immediately or refrigerate.

    That’s all for now.  Until next time…From our Butcher Block to your Table.

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Mexican Market

Today we had a great adventure. We went to a Farmers’ Market in Jarretaderas. This is Mauri-1a neighboring colony to Nuevo Vallarta.  They have their market every Tuesday and it brings everyone together. I enjoyed watching the locals pick out their tomatoes, limes and pineapples. The items we purchased included avocados, peppers, onions, pineapples, tomatoes, bananas, mangos, jalapeños, cilantro, strawberrieimages and lettuce. We love to make salsa, guacamole, and fresh salads while we are on vacation.

If you have the opportunity to visit another country make sure you go off the beaten path. Ask around and find out where the locals shop and eat. We always imagemake a point to go to Titi’s, a local restaurant in Jarretaderas.  They make grilled red snapper that is amazing and their shrimp is delicious.  The prices are very reasonable!

well, for now, Adios Amigos.  Until next time…From our Butcher Block to your Table.



Make guacamole by peeling the avocados.  The avocados should be soft to the touch but not mushy.  Remove the “stone” from the center.  Dice 1/2 of an onion, 1/2 of a jalapeño pepper (more if you like your guacamole a little hotter).  Squeeze lime juice from 2small limes.  Mash this together with a fork.


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Summer is such a magical time–a lot of gatherings.  This is so light and refreshing.  ItMauri-1 is sure to be a hit!  Now to get outside and do something fun![amd-zlrecipe-recipe:15]

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Strawberry Ice Cream

I went to Rittman Orchards and picked fresh strawberries.  I have not done this since I was a child and forced to do this with my family–child Mauri-1labor laws were not in effect back then.  Isn’t it funny how things are much more enjoyable when you, as an adult, decide to do things, compared to when you are a child and forced to do things?  I give you afternoon naps as a prime example.  What I wouldn’t give for those afternoon naps now.  I didn’t know how good I had it when I was a kid.  I decided to combine 2 of my favorite things–ice cream and strawberries–as you can imagine the result was total deliciousness.  Get out, pick some fresh strawberries, make ice cream, and by all means take a nap.

Strawberry Ice Cream

32 oz. half and half
1 can sweetened condensed milk
1 cup of fresh strawberries, remove the stems
2 to 3 tablespoons of sugar

In a 2 quart container, combine the half and half and the sweetened condensed milk. In a separate bowl mash together the sugar and strawberries. Add the strawberry mixture to the half and half mixture, stir and refrigerate several hours or overnight.Strawberry ice cream

Pour the ice cream mixture into your ice cream freezer and follow the directions for making ice cream.  With my ice cream freezer, I put the mixture in the canister, put the “paddle” in the middle of the canister, secure the lid and put  it into the “tub” of the ice cream maker.  I put the motor on the top.  I layer ice from my ice maker and rock salt.  Keep doing this until the tub is filled.  End with salt on the top.  Plug in the ice cream maker and let it work its magic.  As the ice melts down add additional ice and salt until the ice cream is made.  This can take 30 minutes to 45 minutes.

If you don’t have an ice cream maker this is a great investment. They are very reasonably priced. As I mentioned I have an electric model. I use the ice from my ice maker and I buy a 50 pound bag of rock salt at Copley Feed and I am good to go.

Hope you enjoy this.  Make some homemade ice cream and you are sure to make great memories.  Until next time…From our Butcher Block to your Table.

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