Keylime Pie 

I made my first keylime pie recently. I am not a fan of citrusy desserts – at all. My very good friend requested this for her birthday so of course I had to make it! 

  

Here is how I did it: 

Pre-heat oven to 350!

For the crust: 

1 1/4 cups of crushed graham crackers

1/4 cup of packed brown sugar ( I used dark) 

1/3 cup of melted butter

Combine the above ingredients and press into a 9inch pie dish. Bake crust for 10min at 350 degrees. 

For the filling: 

2 cans (14oz) if sweetened condensed milk

1 cup of fresh keylime juice

Mix the two ingredients. Pour into baked pie crust. Bake at 325 degrees for 25 minutes. Chill in fridge until serving!

I topped my pie with whip cream and toasted coconut. 

  

Easy as pie 🙂 hehe

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Feta Dip

I thought I would share a very quick and simple recipe that I made to munch on during The Super Bowl. It’s really one of the easiest recipes I have made and it is sooooooo good.

Honestly, when I saw this recipe made by a friend of mine I was a little nervous to eat it because it has tomatoes. I don’t eat tomatoes unless they are cooked, it’s one of the few foods I don’t like. The tomatoes I purchased {and that were recommended} were pre-cut and packaged, located in the vegetable section of our local super market. These pre-cut tomatoes don’t contain the center of the tomato (all the ewwwy, gooey, seedy stuff) which I can tolerate.

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FETA DIP

1/3 of a cup of olive oil
4-5 diced green onions
8oz of crumbled feta cheese
3 tomatoes (de-seeded and diced)
2-3 tsp of Greek Seasoning
Sliced baguette

On a small platter, pour olive oil into surface to create the base of the dip.

In a separate bowl, mix the following: onions, tomatoes, feta cheese and greek seasoning. Taste as you go, you may want to add more of specific ingredients (whatever you prefer). Once it is to your liking, pour over olive oil and serve with a sliced baguette.

This turns out much like a bruschetta and is definitely a crowd pleaser!

Happy Monday

Grilled Cheesy Roasted Garlic Corn On The Cob

Mmhmm… It sounds delicious and IT IS delicious. It was my first time having grilled corn and I can tell you that there is so much more flavor to corn when it is grilled.

Corn on the cob is such a budget friendly side dish and can be used in many ways. I have always heard of Mexican street corn and that recipe is what I had intended to make but then came across this ‘better-for-my-picky-eater’ recipe and rolled with it.

Grilled Cheesy Roasted Garlic Corn On The Cob.

Ingredients:

1 head garlic
Olive oil
1/2 cup mayonnaise
1 Tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
6 ears corn on the cob, husks removed
3/4 cup grated Parmesan cheese
Chili powder, for garnish

Directions:

Slice the top off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.

I love roasting garlic. It smells good. It’s easy. And it’s delicious.

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Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Mash the cloves with a fork then stir in the mayonnaise, lime juice, salt and pepper. Set the mixture in the fridge. Some store bought mayo can be very limey already ( atleast to me) – use the lime to your discretion.

Grill corn for about 10-15 minutes ( monitor closely ) on heat about 400 degrees.

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Let corn cool a bit then spread the corn on all sides with the roasted garlic mayo then sprinkle each cob with Parmesan cheese and a sprinkle with chili powder. Serve immediately.

Enjoy !!!!

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Oreo Delight

I know you have been sitting staring at your email waiting for my food post this week…ha! I wish. Sorry I am a bit late with the start of these recipes however my household ate some rotten chicken (we think) and have had sour stomachs all week. I am feeling a bit better but can’t vouch for everyone else.

This dessert was good but not my favorite. I like nice hearty thick desserts and this was light, fluffy and a perfect amount of sweetness.

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INGREDIENTS
1 pkg regular Oreo cookies
3/4 stick of butter, melted
2 – 8 oz containers of Cool Whip
1 – 8 oz cream cheese, softened
1 cup confectioners/powdered sugar
1 large (5.9-ounce) pkg chocolate instant pudding
2 3/4 cup milk

INSTRUCTIONS

1-Crush entire bag of Oreo cookies ( I used a food processor because it was easier to get the pieces smaller). Reserve 1 cup of Oreo crumbs and mix remaining crumbs with melted butter.

2-Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust and chill while preparing below. (for real though – it’s a lot of butter. I thought I ruined the recipe but after counting and recounting the amount of butter I melted, it was right)

3- Using a mixer, mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. Spread the mixture on top of the packed crumbs.

4- Mix the pudding and milk. Allow to set. Spread the pudding over the previous layer.

5- Spread the other container of Cool Whip on top.

6-Top with reserved Oreo crumbs. Chill and enjoy!

YUM 😉

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What to expect this week

I’ve been in the kitchen ALL afternoon, and I am not complaining about it.
I love cooking, baking and making a mess of the kitchen. To me that means something good is brewing (most of the time, ha).

Here are some things you can expect this week on the blog . . .

Mini Egg Quiches

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Homemade Chicken Dumplings

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Oreo Delight

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•AND•

Cheesy Roasted Garlic Corn On The Cob

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Hope everyone has a good start of their week!

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Fudgy Mint Oreo Brownies

I will be honest. I usually hate mint. I associate mint with oral hygiene, not food and beverages. I usually pass on the mojitos and the mint chocolate chip ice cream. You may think I am weird but we all have our weird quirks, right? You’re also probably wondering if I eat thin mints… OF COURSE I DO and the mint oreo is almost as good. I thought I would try this fudgy mint oreo brownie just to try something new, I am glad I did because they were good.

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Filling Ingredients

1 – 7oz jar of marshmallow fluff ( it took me forever to find this at the store – its where the ice cream toppings are )

1/8 tsp of mint extract

Green food coloring

1 batch of brownies ( not gonna lie, i totally bought a box of brownie mix and went that route)

12 mint oreos, crushed

 

Frosting and Topping

1/2 cup of butter, softened

3 – 4 cups of powdered sugar ( 3 was my magic number )

1 teaspoon of vanilla extract

splash of milk , if needed for consistency

3/4 cup of white chocolate chips, melted

18 mint oreos, crushed

 

Directions

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling – In medium bowl, stir together marshmallow fluff, mint extract (a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies –If you are using box brownies like me, follow the directions on the box, or follow your favorite brownie recipe. Then hand-crumble 12 oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set. Cool completely. If your impatient like me, put them in the fridge for a few minutes :0)

6. Frosting and Topping – While brownies are cooling, make vanilla frosting, Using an electric mixer beat together the butter, confectioners’ sugar, vanilla, and milk ( if needed) until frosting is smooth and fluffy.

7. In another small microwave-safe bowl, melt the white chocolate chips (follow directions on package for melting)

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing by setting brownies in fridge. I kept them stored in the fridge, they were delicious cold 🙂

IMG_0878Im not any where close to being a photographer, sorry !!!

I hope this mint brownies ‘freshen’ up your day… YUM !!!

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original recipe found here

 

 

Homemade Caramel Sauce

As promised, here is the homemade caramel sauce. This recipe was passed down to me from family members. It is delicious. I will warn you of a few things. One, it can be tricky to make; I will explain more below. Secondly, it is addicting; you will want to eat spoon fulls when you pass your fridge.

We make this to put on a lot of things. The caramel stays well in the fridge. It was the perfect topping for the white chocolate cheesecake I made.

Caramel Sauce

1 1/2 cups of sugar

1/2 cup of water

One stick of butter

One cup of heavy cream

Directions
Stir sugar and water over low to medium heat until all sugar is dissolved. Keep stirring until the liquid ceases feeling grainy to the touch.
Increase heat and boil, WITHOUT stirring until syrup turns amber, occasionally brushing down sides of pot with a pastry brush dipped in water; boil about 10-15 minutes (can be longer depending on how vigorously the syrup is boiled). Once the mixture starts changing color, the process happens quickly.
Wiping down the sides of the pan every minute or two is important to prevent the formation of sugar crystals which can ruin the sauce.
Remove from heat and whisk in butter and *THEN* cream.

 

NOTES
-It is very tricky to the eye when you mix in the butter and cream. Make sure to follow the add-ins exactly how it states above.
-Make sure to use a long handle spoon or whisk when mixing in butter and cream – The mixture will appear as it will boil over, keep mixing – it won’t.
-The mixture will appear gummy and hard, you did not do anything wrong – just keep mixing until everything is combined and melted together.
STORAGE
–If you are making batches for the furture –as soon as everything is mixed, combined and settled, I pour the caramel into a large mason jar. Let it cool before sealing. You can use the caramel as soon as you make it, i suggest to let it cool for a bit in the pot before pouring directly over desired food.
–I store the jar in the fridge ( it will solidify a tiny bit {close to butter consistency}, that is normal). It taste just as good out of the fridge as it does to melt in the microwave.
REHEATING
— Take desired amount out of jar and place in a microwave safe bowl. 10-15 seconds in microwave!
ENJOY !!!
Please fill free to leave any questions about making this. I will be happy to help!
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