Friday, June 12, 2015

Friday Foodday

Happy Friday lovebugs. Here are my favorite recipes this week. 

The Pan Am
c/o The Five O'Clock Cocktail Blog
1 ounce Sauza Tequila Anejo Conmemorativo
1 ounce Buffalo Trace bourbon
1/4 ounce simple syrup
3 dashes of Angostura bitters
Combine all ingredients into an ice-filled highball glass, stir briskly for a few seconds and serve.
Crispy Prosciutto Wrapped Asparagus Fries
  • 1 1/2 pounds asparagus, trimmed
  • 4 ounces prosciutto

  1. Wrap the asparagus with the prosciutto and either bake in a preheated 450F/230C oven, grill or fry in a pan over medium-high heat until the asparagus is tender and the prosciutto is crispy on all sides, about 6-10 minutes, flipping half way through.

No Bake Strawberry Eclair Cake
  • 1 box Low Fat Honey Graham Crackers (14.4oz)
  • 2 pkg (1oz each) Sugar Free Cheesecake JELL-O Pudding mix
  • 2 1/2 cup skim milk
  • 12 oz Fat Free Cool Whip, thawed
  • 1 pint fresh strawberries, hulled and sliced
  • For the Frosting:
  • 2 oz unsweetened baking chocolate, melted
  • 2 tsp light corn syrup
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  • 1 1/2 cup powdered sugar
  • 2 Tbsp milk
  1. Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside. Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with grahams, remaining pudding and remaining strawberries. Top with one more layer of Grahams. 
  2. For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar and milk and whisk thoroughly until smooth. Spread over top layer of graham crackers. Cover and refrigerate cake for 2 hours or overnight. ENJOY!

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.