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DIY Memorial Day Snacks

May 24th, 2013 by Marilyn Marks

If your’e planning a get together this weekend try these recipes out! We’ve compiled three unique Memorial Day Snacks you can “wow” you friends and family with!Untitled-1

Vanilla Rice Pudding via Delicioushappenings.com please click HERE to see their original post about this yummy treat.

2 cups water

1 cup Jasmine rice

4 cups reduced fat milk

1-1/2 cup cream

3/4 cup granulated sugar

1 vanilla bean, split lengthwise and scraped

Directions:

Combine the water and rice in a rice cooker and cook until light and fluffy.  Or…combine water and rice in large pot.  Bring to a boil, then reduce heat to low.  Cover and let simmer until the rice is light and fluffy and the water is completely absorbed.

Place the milk, cream, and sugar in a large pot over medium high heat.  Scrape the vanilla seeds from the vanilla bean and add both the seeds and the bean to the milk mixture.  Add the rice and decrease the heat to medium low and cook until the mixture thickens, stirring constantly(approximately 30-35 minutes).

After the pudding has thickened, pour it into a large bowl and immediately lay plastic wrap directly on the pudding to prevent it from forming a layer of skin on top.  Refrigerate 4-6 hours.

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Red, White and Blue Sangria via dietsinreview.com please click HERE to view the original blog post!

serves 4 

One bottle sweet white wine of your choice (we used Sauvignon Blanc)
1/3 container of fruit juice concentrate (we used apple cherry)
3 oz. Driscoll’s blueberries, rinsed
3 oz. Driscoll’s raspberries, rinsed
1/2 pint of Driscoll’s strawberries, de-stemmed and quartered

Pour wine into large pitcher, then add fruit concentrate and stir. While it incorporates, lightly muddle your berries in a large mixing bowl until a bit of juice forms at the bottom. Then add fruit to the wine mixture and stir. Serve chilled.

recipe

Red, White and Blue Berry Trifle via Marthastewart.com Click HERE to view the original blog post and a very helpful video directions!

1 1/2 pounds raspberries (5 cups)

3/4 cup confectioners’ sugar

1/4 cup fresh orange juice (from 1 large orange)

10 ounces mascarpone cheese (1 1/3 cups)

1 1/4 cups cold heavy cream

1/2 teaspoon pure vanilla extract

Fine salt

20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces

3/4 pound blueberries (2 1/2 cups

Directions

  1. In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
  2. Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
    3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

 

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