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Wednesday, March 30, 2016

Lemon Meringue Fudge Pie

Lemon Meringue Pie Fudge | | Fudge with crust! #fudge #lemon

This Lemon Meringue Pie Fudge is like lemon meringue pie in fudge form! It's fudge with a crust!! Easy, fast, no cook - this is the perfect lemon fudge recipe.


  • 1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies - I used 1 package of lemon shortbread cookies)
  • 3 tablespoons butter, melted (see notes)
  • 4 cups (about 2 bags) white chocolate chips, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon pure lemon extract
  • Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
  • 2-3 drops yellow food coloring, if desired
  • 3/4 cup marshmallow fluff

  1. Mix cookie crumbs and butter and press into an 8x8 or 9x9 pan that has been coved with foil and sprayed with cooking spray. Bake at 350 degrees for 15 minutes. Let cool while you prepare filling.
  2. Place one cup of white chocolate chips in a small bowl. Set aside.
  3. Place remaining 3 cups of white chocolate chips in a medium saucepan. Add the sweetened condensed milk and heat over medium-low heat, stirring, until melted.
  4. While you are cooking the chips and SCM in the pan, place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
  5. Once the chips and SCM in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. Pour over crust.
  6. Working quickly, stir fluff into the white chocolate chips you melted in the microwave. The chocolate will seize a little, but that’s okay. If needed, microwave an additional 15 seconds to help the mixture stir together. Drop chunks of the fluff mixture on top of the lemon fudge and use a knife or offset spatula to swirl into the top. Cool on counter for about 10-15 minutes and then chill until set. Slice and serve.


I used lemon shortbread cookies with a high butter content. Therefore, I didn’t need very much butter to get them to bind together. If you use a cookie that isn’t as buttery, you may need an extra tablespoon or two of butter. When you mix the crumbs and butter, the mixture should press together easily in your hands. If it falls apart, add a little more butter.
Yes, I know there is no "real" lemon juice in this fudge. It's very hard to mix liquid with white chocolate and not ruin it. I find that the lemon extract gives that LEMON flavor that is expected from a lemon dessert. Just adding lemon juice will not give this a lemon flavor.


No Bake White Chocolate Lemon Meringue Bars

No Bake White Chocolate Lemon Meringue Pie Bars

These No Bake White Chocolate Lemon Meringue Pie Bars are tangy with a delicious crust and they promise to be a taste sensation.  They are super easy too. The ingredients include Lemon Curd, Mini Marshmallows, sweetened Condensed Milk and of course delicious White Chocolate


- 200g / 7 oz / 1 1/2 cup butter Small gold Graham crackers crumbs (about 23 cookies)
- 113g / 4 oz / 1 stick of butter, melted
- 1 tbsp light brown sugar
- 396g / 14 oz / 1 can condensed milk
- 56 g / 2 oz / 1/2 stick butter, cubed
- Pinch salt
- 340g / 12 oz / 2 cups white chocolate chips or chopped
- 30g / 1 oz / 2 Tbsp Lemon Curd
- 30g / 1 oz / 2 Tbsp Lemon Juice
- 1 tsp Lemon Extract
- 1 Tbsp Lemon Zest
- 150g / 5.3 oz / 3 cups Mini Marshmallows

Butter an 8 x 8 inch (20cmx20cm) pan or line it with parchment paper (leaving a 2-inch / 5 cm overhang on two sides).
- In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate up to ready to use.
- In a wide microwave safe bowl combine condensed milk, butter and salt.
- Microwave on high for 3 minutes. It will be very bubbly.
- Add the chopped chocolate chocolates or chips.
- Stir well up to all the chocolate is melted and the mixture is really smooth.
- Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
- On top of the cookie crust, spread evenly to the edges of the pan Prepared. Smooth the top.Sprinkles marshmallows on top and press lightly to make safe it will stick to the bars.
- Refrigerate or freeze up to completely Call set.
- Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to And Then cut into 25 squares.

Wednesday, March 16, 2016

Cheesy Bisciuts Bites


2 (10 count) cans flaky biscuits (Grands Jr)
1 lb sausage (Tennessee Pride)
2 cups shredded cheddar cheese


1. Preheat oven to 400.

2. Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

3. Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

4. Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

Source: Delicious Recipes

Strawberry Shortcake Cheesecake


Bottom Crust:

22 Golden Oreos Crushed
5 Tbsp Melted butter


4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping


12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin


Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.


Crush the Oreo's & incorporate the butter, press into the bottom of your springform pan.


Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

Crumb Topping:

In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake
Source: Delicious Recipes , Tips & Humors

Thursday, March 10, 2016

No Bake Pink Lemonade Pie

Pink Lemonade Pie No Bake Dessert

You’ll love this Pink Lemonade Pie! The Recipe is No Bake and calls for Graham Crackers (any Digestive Biscuit can be used) and Cool Whip which is heavy whipping cream with gelatine.


1 graham cracker crust 
1 ~ 12 ounce can frozen pink lemonade {thawed}
***RECIPE update: Several readers have commented that the pie turned out "soupy" / "mushy" and would not set when chilled. I am suggesting that you only use 3/4 of the 12 ounce can of frozen pink lemonade concentrate. Maybe this will help the pie to set better when chilled."
1 large 16 ounce container Cool Whip
1 can sweetened condensed milk
PINK food coloring
sweetened flakey coconut {optional}


Begin with the condensed milk.

Add pink lemonade.

Plop in about 10 ounces of Cool~Whip.

Take a hand mixer and whip up the pink lemonade concoction.

Pour that luscious PINK mix into the baked graham cracker crust.

Place the pie in the fridge to set.

Get ready to experiment with some toasted PINK COCONUT! 

Toast the coconut on 375 degrees until slightly browned.
Did I mention the coconut is optional. It is. 

Cool the coconut.
Let GO!

Get craZy!

Squirt a few PINK dots of food color on the coconut.

Just do it!

Live WILD! 

When the pie is cool and set add a blob of Cool~Whip to the top.

Swirl it around.
Sprinkle on the pink coconut.

Pop it back in the fridge.

Let it chill for several hours if not more.

Serve it chilled.

Click Here to view the tutorial on their website.    


Marinated Mozzarella With Basil

Marinated Mozzarella with Basil

Instead of using fresh mozzarella for this appetizer, try another fresh soft cheese, such as queso fresco or feta.



  1. Set aside several whole basil leaves for garnish. Using a sharp knife, chop remaining basil leaves. Combine chopped basil, oil, vinegar, and pepper in a medium bowl. Cut mozzarella into 1-inch cubes; toss cheese cubes gently with herb and oil mixture until cheese is well-coated. Cover and chill for 1 hour or up to 5 days.
  2. Transfer cheese mixture to a serving dish; garnish with basil leaves and, if desired, tomato slices. Serve with baguette slices or crackers. Makes 14 to 16 servings.

Salted Caramel Apple Hand Pies

Salted Caramel Apple Hand Pies

What a delicious combination these hand pies are.  If you love apple and salted caramel then this is the recipe for you.  These will go  down a treat every time so whip them up today!

  • For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream
  • For the filling:
  • 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes)
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 8 store-bought soft caramels, roughly chopped
  • Large flake sea salt (See Kelly's Notes)
  • Egg wash (1 egg lightly whisked with 1 Tablespoon water)
  • Crystal sanding sugar (optional) 

  1. Make the dough:
  2. Whisk together the flour, salt and baking powder in a large bowl.
  3. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  4. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  5. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  6. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
  7. Make the filling:
  8. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
  9. Assemble the pies:
  10. Preheat the oven to 425ºF.
  11. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
  12. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
  13. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  14. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
  15. Bake the pies for about 15 minutes, or until they're golden brown.
  16. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
  17. Kelly's Notes:
  18. The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
  19. Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
  20. If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
  21. If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.
Dough recipe adapted from King Arthur Flour.