Strawberry Rhubarb Jam

• 5 cups Rhubarb
• 10 ounces, weight Frozen Strawberries
• 4 cups Sugar
• 3 ounces, weight Strawberry Jello

Wash and cut rhubarb into 1 inch pieces. Place strawberries and rhubarb into kettle and bring to a boil.

Add sugar into boiling kettle and simmer for 15 minutes. Stir in package of Strawberry Jello and let simmer for about 5 minutes more. Pour Jam into jars and seal.

**I have substituted sugar for Splenda and used sugar free Strawberry Jello and jam still turns out yummy!

Strawberry-Rhubarb Freezer Jam

8 cups chopped rhubarb
3 cups sugar
1 box strawberry jello (6 oz.) - use 1/2 cup plus 4 tsp. and save the rest for next time

Place rhubarb and sugar in a large pan and bring to a boil. Stir and boil for 5 minutes. Stir in the jello, mix well. Ladle into pint size jars, wipe lid, and place on the lid. Cool to room temperature. Place in the freezer.

I have always used canning jars which are tempered and can be placed in the freezer. Never have had a problem with cracking. Ever.

Strawberry Freezer Jam

2 cups strawberries
2 Tbsp. lemon juice
4 cups sugar
1 pkg. pectin
6 jars pint-sized canning jars

Wash your strawberries and cut off the tops. Mash the strawberries, a little at a time, until you have two cups.

Add in the lemon juice and the sugar. Then mix it all together thoroughly.

On the stove, add the pectin into 3/4 cup water and bring to a full boil. Boil, stirring constantly, until it becomes clear (about 3 minutes).

Add the hot pectin into the strawberries and stir, stir, stir.

Pour the mixture into clear jars, leaving 1/2 inch at the top. This will allow for expansion when it freezes. Wipe off the edges of the jars and put the lids on snugly.

Cool them in the fridge for at least 24 hours. Store them in the freezer until you’re ready to eat!

The Ultimate Breakfast Smoothie

The Ultimate Breakfast Smoothie

• half a Banana
• four to six frozen strawberries
• half cup plain yogurt
• half to one cup orange juice
• one Tbsp Flax seeds
• one Tbsp whey protein powder

In a blender add the banana, strawberries, yogurt, and orange juice. Blend until smooth. Add the flax seeds and whey, blend until evenly distributed. Pour in two glasses and enjoy! Makes 2 smoothies.

This simple recipe demonstrates the basics for a delicious smoothie. For variety, it can be easily modified to suit your taste.

Strawberry Grape Salad

1 qt. strawberries, washed and sliced
1 can pineapple tidbits (well drained)
1 pkg. strawberry glaze
1 bunch red grapes, sliced

Wash and slice 1 quart fresh strawbrries. Add 1 can pineapple tidbits, well drained, then sliced grapes. Mix well. Add 1 package strawberry glaze. Mix well. Place in large airtight bowl. Chill in refrigerator overnight before serving.

Delicious Healthy Smoothie

2-3 cups of plain/lowfat vanilla yogurt
13-15 frozen strawberries
8-10 frozen peach slices
2-3 bananas
1 cup of ice (optional)
one scoop of vanilla ice cream (optional)

Put all ingredients except the yogurt in the blender. Blend on medium-high until all frozen fruits are finely chopped. Blend in yogurt. ENJOY!

Note: You can put any leftovers in a plasic container and freeze it for a treat later. :)

Strawberry Banana Pineapple Smoothie

1/2 pint fresh strawberries, stems removed
1/2 fresh pineapple, peeled, cored and chopped
2 ripe bananas, peeled
3-4 tablespoons sugar or honey
3/4 cup water or coconut water
2 cups medium ice cubes

Process in blender until smooth. Serve immediately or freeze until slushy.

Strawberry Banana Smoothie

10 oz fresh strawberries, stems removed
2 ripe bananas
3 tablespoons sugar or honey
1 cup ice cubes
3/4 cup milk, yogurt, kefir or coconut water

Wash strawberries and remove banana peels. In a blender, process all ingredients until smooth. For a little extra flavor, a few drops of vanilla or almond extract may be used, but do not overdo as a few drops go a long way.

Cooks Tip: In the Cooks.com test kitchen, we sometimes thicken smoothies with "Thicken-Up" or "Clear-Jel" which is a modifed food starch that thickens without having to be cooked. It is available from restaurant supply stores.

Strawberry-Rhubarb Pie

1 1/4 - 1 1/2 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cup rhubarb, cut into 1/2" pieces
2 cup sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge.

Bake at 350°F for 1 hour.

Fresh Strawberry Pie

1 qt. fresh strawberries (whole or sliced)
1 (9 inch) pie shell, cooked
4 tbsp. cornstarch
Pinch of salt
1 c. sugar
2 tbsp. light corn syrup
1 c. cold water
4 tbsp. strawberry gelatin (half of 3 oz. pkg.)
Red food coloring

Place strawberries in pie shell. Combine cornstarch, sugar, salt, syrup, and water in saucepan. Bring to a boil; stir in gelatin and few drops of food coloring. Slowly pour over berries, coating all exposed berries. Chill. Serve plain or with whipped cream. This is very similar to Marie Callendar's Fresh strawberry pie.