Strawberry Rhubarb Crisp

Prep: 15 min.
Cook: 45 min

Ingredients:

• 1 cup white sugar
• 3 Tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions:

1. Preheat oven to 375°F
2. In a large bowl, mix white sugar, 3 Tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

~Recipe from Nora via allrecipes.com

American Triffle

Ingredients:

• 1 package vanilla pudding, prepared according to package
• 1 (16 oz) package blueberries
• 1 (16 oz) package strawberries, sliced (leave one whole with green removed)
• 1 pint whipping cream, whipped with powder sugar & vanilla extract
• 1 angel food cake, cut into bite size pieces

Directions:

You can layer the ingredients how ever you would like, but my layers are as follows:

1. pudding
2. angel food cake
3. whip cream
4. strawberries
5. angel food cake
6. pudding
7. whip cream
8. blueberries
9. angel food cake
10. pudding 
11. whip cream
12. strawberries
13. blueberries
14. the rest of the whip cream
15. strawberry star with a few randomly placed blueberries

*How to make whip cream: Place whipping cream in a metal or glass bowl. Whip until soft peaks, then add powder sugar and vanilla extract, to taste. Whip to stiff peaks and enjoy! (It will whip faster if you place the bowl and whisk in the freezer prior to whipping the cream.

~Recipe from Mikaila