Key Lime Fudge

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Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

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Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Lemon-Sugar Grilled Pineapple

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When we lived in Hawaii, we could get pineapples practically off the vine.  They were so sweet and delicious (and cheap!).  We ate so many of them that I’m surprised we still like them!  This recipe is perfect if you get a not-so-sweet pineapple like I did recently.  A super easy grilled dessert that only uses 3 ingredients. The hardest part is peeling and cutting the pineapple ~ although it’s not really hard, just time-consuming.

We grill the pineapple after we finish eating dinner so it’s still warm when we eat it. This would also be great with some vanilla ice cream.

I found the recipe in an old All You magazine.

Lemon-Sugar Grilled Pineapple

1 fresh pineapple
2 tbsps grated lemon zest
1/2 cup sugar

Trim off the top and bottom of the pineapple. Peel the rind off being sure to get as many of the eyes off as possible as they are hard to eat. When peeled, cut the pineapple in half lengthwise and then into sections, making sure to cut the rind off each section.

Mix the sugar and zest in a ziplock bag.

Put a couple of the pineapple sticks into the bag at a time and shake until coated. Transfer to the grill and cook for 5-7 minutes or until you have grill marks and pineapple is softening up.

Cool slightly before eating so you don’t burn your mouth.

Makes 8 servings.

Happy Cooking!

Patriotic Cupcakes

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Since Wednesday is Independence Day, I thought I would reblog these cupcakes.  They really turn out cute and are not hard to make.  The only thing you have to be careful of the amount of each color of batter you put in each cupcake paper.  For me, 2 scant tablespoons of each color batter worked but it might be different for you.  Try layering the batter for one and see how it goes.  Don’t fill them to the top, about 2/3rds full should do it!

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes

Happy Cooking!

The Great Shake 2012 ~ Thoroughly Modern Milkshakes by Adam Ried

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As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers.   I was contacted by Judy and she asked if I would like to participate and I jumped at the chance.  She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes.  You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.

I LOVE this book!  There are so many wonderful recipes that it was difficult for me to choose.  My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes.  We will never be accused of being trend setters.  BUT ~ this vanilla milkshake was the best one I have had in years and years.  I am looking forward to trying some of the others over the summer and I will blog about them when I do.

You NEED a copy of this cookbook if you are a lover of milkshakes!!!  Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!

Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes

1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly

Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.

Pour into a glass or glasses and serve at once.

Happy Cooking!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

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Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Creamy Lemonade Pie from Simple Shortcut Recipes

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Day 9 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST!  I’ll be choosing a winner tomorrow so please get your comments in before NOON!

Wow, is this a fabulous pie!  I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.

I made my own graham cracker crust because I’m not fond of the purchased ones.  I just followed the recipe on the box of graham crumbs.  Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.

This pie would be just perfect for Easter or for a hot day in the summer.  I know it’ll be on my list to make often.

Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN

VIEW PRINTABLE RECIPE HERE!

1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust

In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.

In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.

Stir cream cheese mixture into pudding mixture, mixing well.

Pour into a crust.

Cover and refrigerate for at least 4 hours before serving.

Makes 8 servings.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Sopapilla Cheesecake from Simple Shortcut Recipes

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Day 3 of recipes from by Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, enter by commenting on THIS POST!

I have made this particular recipe many times before.  In fact I posted the recipe on this blog quite some time ago.  I decided to try this version because it is a bit different than the one I usually make.  This one uses brown sugar instead of white.  You will also notice that apparently I can’t read when I’m in the grocery store and I bought crescent rounds instead of crescent rolls so I had to come up with a way to use them.  For the bottom crust I just pinched them all together to make a bottom crust and I used them to make a lattice crust on the top. If 1/2 cup butter is too much for you, I think it would be fine with 1/4 cup melted.

It’s a delicious and easy dessert and would be perfect for meal!

Sopapilla Cheesecake
Submitted by Kary Ross, Searcy, AR

VIEW PRINTABLE RECIPE HERE!

2 (8 oz) tubes crescent roll
2 (8 oz) pkgs cream cheese, softened
1 cup brown sugar, packed
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Spray a 13×9 pan with Pam.

Unroll one tube of rolls and press it over the bottom of the pan to cover it, pressing seams together.

In a mixing bowl, beat cream cheese, brown sugar, and vanilla until well blended.

Spread over crescent rolls in the pan.

Layer remaining tube of crescent rolls over the top, pinching seams together if possible.

Drizzle melted butter over the top and sprinkle with sugar and cinnamon.

Bake, uncovered, at 350º for 30 to 40 minutes.

Let cool and cut into squares.

Serves 8 to 10

Happy Cooking!

Sunshine State Citrus Cupcakes and a Gooseberry Patch GIVEAWAY!!

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Time for another giveaway for a great  Gooseberry Patch cookbook!

This giveaway is for ONE copy of the NEW Simple Shortcut Recipes generously donated by Gooseberry Patch.   This cookbook is perfect if you don’t have loads of time to spend in the kitchen.  The recipes are delicious, easy, and you probably have many of the ingredients in your pantry already.  Giveaway rules will follow after the recipe!

For the next 10 days, look for a recipe every day from this cookbook!

I chose to make these cupcakes because I LOVE citrus.  It’s one of my favorite ingredients to cook with.  Everything always tastes so fresh and citrus can be found all year long so I don’t have to wait for a certain time of year to use it.

One of the things I liked about this particular recipe, is that you can use it for a dessert, for breakfast, or for an afternoon snack with a cup of tea.  Plus I love Florida so anything that says Sunshine State is right up my alley!

Three of the four dogs got into them and enjoyed them as well!

Sunshine State Citrus Cupcakes
submitted by Bunny Palmertree of Carrollton, MS

VIEW PRINTABLE RECIPE HERE!

1 pkg yellow cake mix
2 small boxes Instant Lemon Pudding ~ I used sugar-free
3/4 cup oil
1 cup orange juice
4 eggs, beaten
1 tsp vanilla

In a large mixing bowl, combine all ingredients. Beat for one minute on low and then 3 minutes on high.

Fill paper lined muffin tins about 1/2 full.

Bake at 350º for 25 minutes or until golden.

While cupcakes are still warm, pierce with a fork.

Spoon glaze evenly over the top of all the cupcakes, using up all the glaze. It’s easier if you put wax paper under the cooking rack to catch all the drips.

Glaze:
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

Combine all ingredients in a saucepan and boil and stir for 2 minutes. Use immediately.

Makes 2 dozen.

FOR THE GIVEAWAY ~ all you have to do is just reply on this post telling me you want to be entered.  Very easy!  The giveaway will run  until April 3.  I will pick a winner using random.org.  If you have any questions, just email me at a_recipe_a_day at yahoo dot com.

Happy Cooking!