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Spring strawberry recipes

Published: Wed, April 11, 2018 @ 12:00 a.m.

Cool Strawberry Salsa with Cinnamon Tortilla Chips


This fresh fruit salsa is perfect for summertime entertaining when lighter fare is called for. Super Spice cinnamon flavors both the salsa and the quick baked tortilla chips.

Prep time: 10 minutes

Cook time: 10 minutes

Calories: 134

Ingredients: 10

Servings: 6

Strawberry Salsa:

1 cup chopped strawberries

1/2 cup chopped kiwi

1/2 cup chopped seeded cucumber

1 tablespoon honey

2 teaspoons lime juice

1/2 teaspoon McCormick Cinnamon, Ground

1/4 teaspoon McCormick Ginger, Ground

Cinnamon Tortilla Chips:

2 tablespoons sugar

1 teaspoon McCormick Cinnamon, Ground

6 flour tortillas, (6-inch)

For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.

For the chips, preheat oven to 375 degrees. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.

Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.

Field Greens with Oranges, Strawberries and Chai Vinaigrette

Chai vinaigrette’s distinctive flavor is the perfect way to dress up this sensational salad, creating a palette as bright as the season itself.

Prep time: 20 minutes

Calories: 252

Ingredients: 12

Servings: 6

Chai Vinaigrette:

1/3 cup olive oil

1/3 cup orange juice

1 tablespoon sugar

1/4 teaspoon McCormick Gourmet Organic Cardamom, Ground

1/4 teaspoon McCormick Gourmet Organic Cloves, Ground

1/4 teaspoon McCormick Gourmet Organic Cinnamon, Ground Saigon

1/8 teaspoon salt Pinch McCormick Gourmet Organic White Pepper, Ground


1 package (6 ounces) field greens Substitutions available

2 seedless oranges, peeled and sectioned

2 cups strawberries, cut into halves

1/2 cup pecan pieces, lightly toasted

For the vinaigrette, mix all ingredients in small bowl with wire whisk until well blended

For the salad, toss all ingredients in large bowl. Just before serving, drizzle with Chai vinaigrette; toss lightly

Rhubarb Strawberry Cheesecake

Summer gets sweeter with this Midwestern-inspired dessert. Creamy vanilla and white chocolate cheesecake sits atop a delicious chocolate cookie crust, filled with a sweetened rhubarb sauce. Decorate with fresh red strawberries for an almost-too-pretty-to-eat presentation.

Prep time: 20 minutes

Cook time: 2 hours

Ingredients: 17

Servings: 12

Rhubarb Sauce

21/2 cups thinly sliced fresh rhubarb

1/3 cup sugar

2 tablespoons orange juice


2 cups finely crushed oreo cookies, (about 18 cookies)

1/3 cup butter, melted


9 ounces white baking chocolate

3 packages (8 ounces each) cream cheese, softened

1 container (7 ounces) sour cream, at room temperature

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons McCormick Pure Vanilla Extract

1/2 teaspoon salt

3 extra large eggs, at room temperature


1 pint strawberries, tops removed

1/4 cup strawberry jelly Substitutions available

2 tablespoons water

Prepared whipped cream

Preheat oven to 350 degrees. For the rhubarb sauce, mix rhubarb, sugar and orange juice in a medium saucepan. Bring just to boil and reduce heat. Cook about 5 minutes or until rhubarb is tender, stirring occasionally. Set aside to cool.

For the Crust, mix cookie crumbs and butter in a medium bowl. Press mixture evenly into bottom of 10-inch springform pan sprayed with no stick cooking spray. Set aside.

For the Filling, melt chocolate according to package directions and set aside. Beat cream cheese, sour cream, sugar, cornstarch, vanilla and salt on medium-high until well blended (about 5 minutes). Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gradually beat in chocolate. Add cooled Rhubarb Sauce to the filling mixture, stirring gently to incorporate. Pour Filling mixture over cookie crust.

Bake 11/2 to 2 hours or until edge of cheesecake is firm and center is almost set. Remove from oven and run a small knife around edge of pan to loosen sides. Allow to cool 30 minutes. Refrigerate 4 hours or overnight.

When cheesecake is completely cooled, place strawberries on top cut side down. Mix strawberry jelly and water in a small bowl. Brush over strawberries. Pipe whipped cream border around the cheesecake before serving.

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