Strawberry Trifle
A couple pounds of strawberries
1 pint heavy or whipping cream
1/2 cup sugar – divided
1 (8 oz) package cream cheese, softened
1 package angel food or pound cake
1-1/2 tsp vanilla extract

Slice fresh strawberries and mix with 1/4 cup sugar. Let sit for 30 minutes to get the juices going.

Beat the cream with 1/4 cup sugar until stiff peaks form.
In a 2nd bowl, beat cream cheese with 1/4 cup sugar until soft and creamy.
Fold the whipped cream gently into the cream cheese until thoroughly combined.

Cut the cake into small chunks.

In a big bowl, arrange a layer of cake, then a layer of cream, then a layer of berries. Repeat.
Top with a final layer of cream and some decorative berries.

Ooey Gooey Butter Cake Bars
From Momofuku Milk Bar via Wee Eats | Makes 64 1-inch bars | Print Recipe

Ingredients

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract

Prepare

1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.

2. Make the base first: mix together cake mix, butter and 1 egg.

3. Pat into pan, create an even layer.

4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.

5. Pour gooey layer over cake layer, spread to edges.

6. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven. (*updated)

7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.

http://somekitchenstories.com/2012/01/17/momofukus-butter-cake-bars/

Raise-the-Roof Sweet Potato-Vegetable Lasagna
Serves 10 to 12

1 onion, chopped
1 small head of garlic, all cloves chopped or pressed – or less if you don’t like garlic
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package firm tofu
½ teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce (kinds with minimal or no added oil) – I used 3 jars
2 boxes whole-grain lasagna noodles – I only used one box of noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed – I steamed the sweet potatoes
6 Roma tomatoes, sliced thin
1 cup raw cashews, ground

Preheat oven to 400°F. Water sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Water sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
Cover the bottom of a 9 x 13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add the final layer of noodles and a last topping of sauce. Cover the lasagna with thinly sliced Roma tomatoes.
Cover with parchment paper and then foil and bake in the over for 45 minutes. Remove the parchment paper and foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Enjoy!

NOTE: There is quite a bit of the veggie mixture leftover so you could make a smaller pan of lasagna. That way you would use more of the noodles; you might need another jar of sauce.
This recipe is from Forks over Knives/The Plant-Based Way to Health
Recipe created by Rip Esselstyn/The Engine 2 Diet