Look at these little darlings!

The Huz gave me a set of 8 mini trifle dishes for Mother's Day. Of course I hinted a little. I love them as I do all things miniature. I made the following recipe today for a party. I made it in my regular sized trifle dish as I was feeding a crowd (and transporting it to the crowd). The new recipe was well received...

Easy Brownie-Berry Trifle

1 package brownie mix (9x13" pan size)

1 (14 oz) can sweetened condensed milk

1 cup milk

1 (3.4 oz) pkg instant vanilla pudding mix

2 1/2 cups whipping cream, whipped

4 cups assorted berries of choice (sliced strawberries, raspberries, blackberries), sweetened lightly with sugar

Mix and bake brownie mix according to package directions. Cool completely and cut into cubes. Set aside.

In a medium sized bowl, whisk milks together. Add pudding mix; whisk until smooth. Fold in whipped cream.

Layering ingredients, start with a layer of brownie cubes. Next, arrange a layer of berries. Carefully spread a layer of cream mixture over top. Repeat layers. Refrigerate 1 hour before serving.

Spring Greens with Strawberries and Feta

I have been on a strawberry kick and thank goodness they are finally getting in season. Yum! Try this salad with tongue-tingling tastes or even add grilled, sliced chicken breasts for a light meal. You won't be disappointed.

1 cup slivered almonds

1 clove garlic, minced

1 tsp honey

1 tsp Dijon mustard

1/4 cup apple cider vinegar

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 cup canola oil

1 package spring greens salad mix

1 cup crumbled feta cheese

1 cup sliced fresh strawberries

In a small skillet, cook almonds over medium-high heat, stirring constantly until lightly toasted. Remove from heat and set aside.

In a medium bowl, mix together garlic, honey, mustard, vinegars and brown sugar. While whisking briskly, slowly add oil. This will allow the oil to emulsify.

Toss together spring greens, cooled almonds, feta cheese and strawberries. Drizzle dressing over salad and serve.