Strawberry Butter

Ingredients:

1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel

Directions:

Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.

Source: recipe.com

Chocolate Butter

Ingredients:

1/2 cup unsalted butter
1 ounce unsweetened chocolate, melted and cooled
1/8 teaspoon salt
2 teaspoons vanilla
1 cup powdered sugar, sifted after measuring

Directions:

Combine all ingredients and beat until smooth and well blended. Place in the refrigerator for about 45 minutes, or until firm and cold. You can then form it into 2 sticks or other shapes.

Source: recipe.com

Wicked Blue Cheese Butter

Ingredients:

1 cup Softened Unsalted Butter
2/3 cup Crumbled Blue Cheese
2/3 cup Chopped Fresh Parsley
1/4 cup Brandy
2 Cloves Garlic -- minced
1/8 teaspoon Onion Powder
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Hot Sauce

Directions:

In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.

With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.

Roll the foil or paper up lengthwise to create a little cylinder of butter.

Seal the ends of the cylinder and freeze for at least 1 hour before using.

To use butter grill, bake, or fry some chicken wings. Leave them plain or toss them with some hot sauce in a bowl. Then slice a few thin slices of wing butter from the roll in your freezer and toss with the wings while they're still warm.

Source: bhg.com

Lime Cilantro Butter

Ingredients:

1 clove garlic, crushed
1 tablespoon vegetable oil
2 tablespoons chili pepper, finely chopped
1/2 teaspoon lime zest
1 lime, juiced
4 ounces salted butter

Directions:

Sauté the garlic and oil in a small sauté pan over medium heat for 3-4 minutes, or until the garlic is soft and golden brown. Add the chili pepper, lime juice and the butter, cooking only until the butter is melted. Add the lime zest. Remove from heat and skim off the butterfat. Use to season vegetables.

Source: bhg.com

Grill Butter

Ingredients:

1 cup butter
3 tablespoons Onion Flakes or powder
2 teaspoons Barbecue Spice

Directions:

Mix well.
Use on: Steak (spoon over steak just before serving), zucchini, asparagus.

Source: allfoodsrecipes.com

Cranberry Butter

Ingredients:

1/3 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup unsalted and softened butter

Directions:

Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.

Source: allrecipes.com

Citrus Herb Butter

Ingredients:

1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)

Directions:

In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

Source: recipe.com

Cajun Butter

Ingredients:

2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon ground red cayenne pepper
1/8 teaspoon garlic powder
1 teaspoon cornstarch (or arrowroot)
1/4 cup chicken broth

Directions:

Stir together butter and spices. Cook 1 minute (med heat). Stir in cornstarch & chicken broth. Cook until bubbly. Serve warm over cooked corn on the cob or other vegetables.

Source: food.com

Basil Butter

Ingredients:

1 cup butter
1 tablespoon grated onion
2 teaspoons Basil

Directions:

Mix together.

Use on: Hamburgers, Italian green beans.

 

Source: allrecipes.com

 

Bacon Herb Butter

Ingredients:

1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon

 

Directions:

Mix well.

Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.

Source:  recipe.com

Cumin Cilantro Butter

Ingredients:



8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

 

Directions:


Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.

 

Source: recipe.com

Light And Lemon Dill Butter

Ingredients:

1/3 cup Light margarine -- softened
1 tablespoon Finely-chopped green onion
1/2 teaspoon Dried dill weed
Grated peel of 1/2 lemon
1/8 teaspoon White pepper

Directions:

Process in a processor until smooth. Refrigerate and serve

Source: tasteofhome.com

Chipotle Lime Butter

Ingredients:

1 cup salted real butter
2 1/2 tsps. lime juice
2 tbslp. chipotles in adobo sauce, pureed
2 tblsps. garlic mince

Directions:

Process in a processor until smooth. Refrigerate and serve with mexican cornbread.

Source: Maddymoo

Sun Dried Tomato Butter

Ingredients:

1/2 c. softened butter
1 minced clove garlic
1 1/2 tsp. lemon juice
2 tbsp. minced sun dried tomatoes, drained oil packed
1 small tomato, chopped, cored and seeded
1/4 c. chopped, fresh parsley

 

Directions:

Combine butter, garlic, lemon juice, sun dried and
regular tomato and parsley together.
Shape butter into a log (about 1 inch round x 8 inches long) on
waxed paper. Wrap and chill. Slice and add to vegetables or
whatever you want.

Source: bebeblues

Cinnamon Butter

Ingredients:

• 1 cup butter, softened
• 2 ounces granulated sugar
• 2 ounces brown sugar
• 4 teaspoons ground cinnamon

Directions:

1. Mix and beat all ingredients listed, together, until smooth.
2. Cover and refrigerate over night.

Source: food.com

Ginger Butter

Excellent to spread on any fish when baking/broiling, also great for seafood (Prawns) to stir fry. Try it on chicken, Mmm I add garlic to it as well. It is quick to prepare and saves times when you want to use it because it's already made.

Total Time: 10 minutes

Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients:

• 4 tablespoons butter, at room temperature
• salt
• butter
• 1 1/2 tablespoons fresh lemon juice
• 1 (1 1/2 inch) piece fresh ginger, finely minced

Directions:

Use a fork to cream all the ingredients together, cover and store in fridge or freeze until you want to use it.


Source: food.com

Peach Pickles Or Pickled Peaches

Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

Yield: 14 pickled peaches or 1 quart

Level: Easy

Ingredients:

1 cup white vinegar
2 cups sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
Cinnamon sticks, optional
1 tablespoon allspice in a mesh boiling bag, optional

Directions:

Bring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.

Source: foodnetwork.com

Peach Ketchup

 
Not all ketchup contains tomatoes, and this one does not. Peach ketchup is made with fresh peaches, vanilla bean, and spices. This delicious condiment is perfect with pork and chicken.

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes

Ingredients:

1 small vanilla bean
2 (2-inch) strips orange zest
1 teaspoon mustard seeds
1 cinnamon stick
1-1/2-inch slice peeled ginger root
6 whole cloves
6 whole allspice berries
1 nutmeg, cracked (tap carefully with a small hammer)
5 pounds ripe peaches, peeled, pitted, and chopped
2-1/2 cups champagne vinegar or white wine vinegar (minimum 5% acidity)
1 pound (2-1/4 cups packed) brown sugar
1 teaspoon salt

Directions:

Slit vanilla bean in half lengthwise. Use the blade of the knife to scrape out the tiny seeds and pulp. Reserve each separately and set aside.
Place vanilla bean halves (reserve seeds and pulp for later), orange zest, mustard seeds, cinnamon stick, ginger, cloves, allspice, and nutmeg in the center of a double-layer square of cheesecloth. Bring corners up and tie into a bag. Set aside.
In a large stockpot, bring peaches, champagne or white wine vinegar, brown sugar, salt, reserved vanilla seeds with pulp, and spice bag to a boil over high heat.
Reduce heat to medium, cover, and simmer about 30 minutes, until peaches are extremely soft.
Scoop the peaches out of the pot (reserving the liquid) and transfer to a food processor fitted with the metal blade. Process until pureed and return the peach puree to the pot. Return to a simmer and cook 1 hour, until thickened. Remove and discard the spice bag. Skim off any residue from the top with a shallow spoon.
Transfer peach ketchup to hot sterilized 1/2-pint canning jars. Wipe rims and cap with hot sterilized lids and rings. Process 15 minutes in a boiling water bath according to manufacturers' instructions. Let cool to room temperature and store.
If you do not wish to can it, store peach ketchup in a sealed container in the refrigerator up to 3 weeks. It is particularly good with pork and chicken.

Yield: 5 to 6 half-pints
Source:  ketchuprecipe.com

Meatloaf Cupcakes

Ingredients:

Meatloaf:

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Mashed Potatoes:

4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish:

3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped

Directions:

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup.

Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water.

Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Sprinkle with bacon crumbles and chopped chives.

For a printer-friendly version of this recipe, please click here:  Meatloaf Cupcakes

Source: firstlookthencook.com

Coconut Cheesecake

Ingredients:

• For Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup dark brown sugar
• 5 tbs butter, melted
• 1 tsp vanilla
• 1 1/2 tbs finely minced coconut flakes
• For Cheesecake:
• 3 8-oz cream cheese packs
• 3/4 cup of Cream of Coconut
• 2 tbs sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 tbs corn starch
• 1/2 cup of sugar
• 3 tbs finely minced coconut flakes
• For Topping:
• 1 1/2 cups shredded sweetened coconut
• 3 tbs of Cream of Coconut

Directions:

1. Grease a 9-inch spring form, set aside. Preheat the oven to 325.
2. For crust: Mix the graham cracker crumbs, sugar, melted butter, minced coconut and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
3. Cheesecake:
4. Start beating the cream cheese and sugar with a mixer until smooth, about 2 minutes.
5. Add the vanilla extract, sour cream, and cream of coconut. Mix until combined.
6. Add the eggs, one at the time, beating after each addition.
7. Add the corn starch and coconut flakes. Make sure that all ingredients are well combined.
8. For topping, combine the coconut flakes (not minced) and cream of coconut, mix well and set aside.
9. Pour the cheesecake batter into the pan with crust. Bake for 40 minutes.
10. Take the cheesecake out and spread the topping evenly over the top. Bake for another 5-7 minutes.

Source:  willcookforsmiles.com

Chinese Salad With Crunchy Peanut Ginger Dressing

Ingredients:

• Salad
• 1/2 small head Napa cabbage, chopped
• 1/2 small head romaine lettuce, chopped
• 1 red bell pepper, thinly sliced
• 2 carrots, shredded
• 1 heaping cup snow peas, ends cut off and julienned
• 1/4 cup cilantro, coarsely chopped
• 1/4 cup green onion, chopped
• 
  Garnish
• 1 cup roasted peanuts, chopped
• 1 package Top Ramen noodles, toasted and broken into pieces*
• 1/4 cup fresh mint leaves, chopped
• Limes
• 
  Optional
• chopped pineapple
• chopped mango
• 
  Crunchy Peanut Ginger Dressing
• 1/2 cup crunchy peanut butter
• ¼ cup water
• ¼ cup canola oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger**
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon sriracha, more or less

Directions:

1. Whisk together dressing ingredients in a medium bowl. Taste and season with additional salt, pepper and sriracha as desired.
2. Add salad ingredients to a large bowl and toss to combine.
3. Transfer to a serving platter/bowl and top with peanuts, Top Roman noodles and mint. Garnish with lime halves.
4. Drizzle individual servings with dressing.

Notes:

 

*** To toast my Ramen noodles, I heat about one tablespoon olive oil in a skillet over medium heat and then brown the noodles until golden, stirring occassionally. It can be difficult to get an even color, so don't worry too much about it!
**Even though fresh ginger is usually preferred, I actually prefer ground ginger in the dressing because you don't notice the texture

Source: carlsbadcravings.com

Caramel Apple Grapes

Ingredients:

• 1 cup caramel bits
• 2 tablespoons heavy cream
• handful of seedless green grapes
• 1 cup salted peanuts (I used cashews), crushed finely
• toothpicks

Directions:

Poke toothpicks into your grapes; set aside.
In a small pot, over medium-low heat, combine the caramel bits and cream. Stir until melted. Reduce heat to lowest setting just to keep warm and dip the grapes into the caramel sauce and then into the crushed nuts. Place on a plate to set. Repeat until all the grapes are used.
That’s it! Pop those babies in your mouth and enjoy!

Source: veryculinary.com

Cilantro Lime Honey Butter

Cilantro Lime Honey Butter isn’t a simple old butter.  This is butter that has been infused with other ingredients – cilantro, lime, honey & a chipotle pepper.  It is butter that will be chosen to enhance the flavors of some of your favorite foods.

Ingredients:

• ½ cup (1 stick) unsalted butter - room temperature
• 1 tablespoon honey
• ½-1 chipotle pepper in adobo sauce – minced (remove seeds if a milder taste is desired)
• ¼ teaspoon black pepper
• pinch or coarse salt - if using salted butter - do not use
• 1 tablespoon fresh lime juice
• 1 tablespoon Vidalia or sweet yellow onion – minced
• ¼ c fresh cilantro leaves – minced
• ¼ teaspoon chili powder (optional)

Directions:

1. Place butter in a mixing bowl and beat on med-high until lighter in color and softened.
2. Add all other ingredients and beat until incorporated.
3. On large piece of plastic wrap, roll the butter mixture until it forms a short log.
4. Tightly roll it in plastic wrap and twist the ends of the plastic wrap. to seal.
5. Refrigerate or freeze until ready to use.
6. Makes ½ cup or 8 tablespoons of compound butter.

Source: simplysated.com

Grilled Chicken With Cilantro Lime Honey Butter

Grilled Chicken with Cilantro Lime Honey Butter is a delicious blend of flavors - Southwestern, Mediterranean & Jamaican with seasonings that can be used on any meat.

Ingredients:

• 4 chicken breasts - skinned and boned
• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon coarse black pepper
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Cilantro Lime Honey Butter

Directions:

1. Soak bamboo skewers in water at least one hour or use metal skewers.
2. Pat the chicken dry with a paper towel.
3. Cut chicken breasts into cubes, place in a shallow pan and set aside
4. Combine all ingredients (except chicken) in a small bowl and mix until well blended into a paste.
5. Spread the chili mixture all over chicken with spoon or basting brush.
6. Cover and refrigerate at least 30 minutes.
7. When the grill is ready, thread the chicken pieces onto the skewers.
8. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill.
9. Close the lid and grill turning the chicken every 2-3 minutes until chicken is cooked through (approximately 12-15 minutes). Kebabs cook more quickly than whole chicken pieces.
10. DO NOT overcook - the chicken will get tough quickly.
11. Take the chicken off the grill, cover with foil and let it rest 5 minutes before serving.
12. When ready to serve, dot the chicken with Cilantro Lime Honey Butter.
13. The seasoning paste may be made ahead and Cilantro Butter may be made ahead and frozen.
14. Bring the Cilantro Lime Honey Butter to room temperature before using.

Source: simplysated.net

Key Lime Cake Pop Pie

 

Prep Time: 2 hours

Cook Time: 30 minutes

 

Ingredients:

• 1 Pillsbury Key Lime Cake (including water, oil, and eggs listed on box)
• 2 Tbls Pillsbury Key Lime Frosting
• 6 Mini Graham Cracker Pie Shells
• 1/4 bag of Wilton's Key Lime Candy Melts

Directions:

Bake cake according to directions. Allow to completely cool.

Cut cake into quarters. Put one quarter into a mixing bowl with paddle attachment and add frosting. Mix until cake pop batter is smooth like play-doh.

Fill mini graham cracker crusts with cake pop batter. Flatten and add a small well around the edges to catch the candy.

Melt 1/4 of the candy melts at 70% power for 1 minute in the microwave. Stir until smooth. Slowly pour over pie and push to completely cover pie.

Once dry, decorate with some green or white candy melts.

Source: pintsizedbaker.com

Key Lime Pie With Coconut Macaroon Crust

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes, plus 1 hour chill time

Key Lime Pie with a sweet coconut macaroon crust! The lime and coconut combination is a winner! We love this twist on the classic pie!

Ingredients:

For the Coconut Macaroon Crust:

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut

For the Key Lime Filling:

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
Zest of 1 large lime
1/2 cup lime juice

Directions:

1. Preheat the oven to 350°F. Spray a 9-inch pie pan with non-stick cooking spray. Set aside.
2. First, make the crust. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well. Press coconut mixture into prepared pie pan. Make sure you press the mixture up the sides to form a nice pie crust. Bake for 10-12 minutes. Remove from oven and let cool.
3. To make the key lime pie filling, in a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk until smooth. Pour filling over the coconut macaroon crust.
4. Bake for 15-17 minutes, or until filing is set and the coconut crust is golden brown around the edges. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.
Note-if you can't find key limes you can use regular limes for the juice. You can also use bottled key lime juice if you wish.

Source: twopeasandtheirpod.com

Key Lime Curd

Ingredients:

• 3 eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice
• 4 Tbs. (1/2 stick) softened unsalted butter, cut into 1-inch pieces

Directions:

To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chino-is set over a nonreactive bowl and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 2 weeks.

Source: annies-eats.com / williams-sonoma.com

Coconut Key Lime Bars

This simple bar recipe starts with a cake mix and ends with graham cracker crumbs and coconut!

Ingredients:

• 1 18.5oz box yellow cake mix
• 1 egg
• ½ cup melted butter
• 3 egg yolks
• 1 can 14oz sweetened condensed milk
• ½ cup fresh key lime juice
• 1 cup graham cracker crumbs
• 1 cup shredded coconut

Directions:

1. Combine graham cracker crumbs and coconut in a bowl, set aside.
2. In a bowl, combine cake mix, egg and melted butter. Press crust onto a 9x13 greased baking dish that has been coated with cooking spray. Bake in a 350 degree oven for 18 minutes or until edges have browned.
3. While crust is baking, combine egg yolks, condensed milk and key lime juice. Stir with a whisk until combined. Pour over crust. Sprinkle graham crackers and coconut over milk mixture. Return to oven and bake for about 20 -25 minutes or until topping has lightly browned and milk mixture has just begun to set.
4. Cut into bars.

Source: lemonsforlulu.com

Key Lime Pie

Ingredients:

• Crust:
• 18 whole Graham Crackers (the 4-section Large Pieces)
• 1/3 cup Sugar
• 1/3 cup Butter, Melted
• Filling:
• 1 Tablespoon (heaping) Lime Zest
• 1/2 cup Lime Juice
• 2 whole Egg Yolks
• 1 can (14 Oz) Sweetened Condensed Milk

Directions:

Preheat oven to 350 degrees

For the Crust:

Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the Filling:

Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest.

Source: sweetpeonyblog.com

Key Lime Cream Cheese Crumble Cake

Ingredients:

For Base:

• 1 (18.25 ounce) Box Betty Crocker® Supermoist® Vanilla Cake Mix
• 1/2 cup butter, melted
• 1 egg

For Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) bar of cream cheese softened
• 2 egg, yolks
• 3/4 cup key lime juice

For Topping:

• 1 cup of dry cake mix
• 3 tablespoons butter, softened
• 1 cup chopped pecans, walnuts or both
• Powdered sugar for dusting 
• 
  Prep Time: 15 minutes
  Start to Finish: 1 hour
  Servings: 12 pieces
  

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping.
In a large bowl combine the remaining cake mix with 1 egg and a 1/2-cup melted butter. Mix well, and pat into bottom of the 9×13 greased pan. Set aside
In a mixing bowl with electric mixer, mix together the sweetened condensed milk, cream cheese, egg yolks, and key lime juice until smooth. Pour filling over base mix in pan.
With a fork, combine your reserved cup of cake mix with nuts and softened butter. Crumble over key lime filling.
Bake in preheated oven for about 45 minutes or until golden brown.  Let cool for at least 20 minutes, then cut in squares and sprinkle with powdered sugar before serving.

Cooking Tips:

This dessert can be made a day or two before a party and stored in the refrigerator.
Slicing with a plastic disposable knife causes less crumbling.


Source: cookingwithsugar.com

Key Lime Pie Bars

A crunchy crumb crust combined with a cool, creamy filling and zesty lime flavor is the perfect recipe for a hot summer day.

Ingredients:

For the Crust:

5 ounces animal crackers
3 tablespoons light brown sugar
Pinch of salt
4 tablespoons unsalted butter, melted and cooled slightly

For the Filling:

2 ounces cream cheese, at room temperature
1 tablespoon grated lime zest
Pinch of salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
½ cup Key lime juice

For the Garnish:

¾ cup shredded coconut (sweetened or unsweetened), toasted

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.
2. Make the Crust: Process the animal crackers in a food processor until finely ground, about 10 seconds. Add the brown sugar and salt and pulse a few times to combine. Drizzle the melted butter over the crumbs and pulse until the crumbs are evenly moistened, about 10 pulses. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Place the pan on a wire rack while you prepare the filling.
3. Make the Filling: Stir together the cream cheese, lime zest and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated.
4. Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.
5. When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into 16 squares and sprinkle with toasted coconut, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days.

Source: browneyedbaker.com

Key Lime Meringue Pie

I developed this recipe over the years from a recipe passed on to me by an old friend and fellow baker. I often get the same response when people try it for the first time, it goes something like "I've been to Key West and this is better then any key lime pie I had there". So give it a try and see if you don't agree. - almacucina

Ingredients:

Serves: 8 to 10

Crust:

• 1 & 1/4 cup graham cracker crumbs
• 6 tablespoons melted butter

1. Preheat oven to 350 degrees. In a medium bowl stir butter into crumbs until all butter is absorbed. Press into bottom and sides of a 10 inch pie pan. Bake for 10 minutes, cool on wire rack.

Filling and Meringue:

• 3/4 cups heavy whipping cream, separated
• 6 tablespoons Key lime juice
• 4 tablespoons fresh lemon juice
• 1 & 1/4 cup sugar, separated
• 1/4 cup corn starch
• 1/2 cup sour cream
• rind of one lime
• 3 egg whites
• 1/4 teaspoon cream of tartar

Directions:

1. In a heavy bottomed pot whisk together 1/4 cup heavy cream (reserve the rest for later), 3/4 cups of sugar, lime juice, lemon juice and corn starch. Cook on medium heat, stirring often until mixture thickens, about 5 minutes. Remove from heat and whisk in rind.
2. Whip reserved heavy cream until stiff and fold into lime mixture along with sour cream. Chill for one hour.
3. If toasting meringue in the oven preheat to 425 degrees or if you have a top broiler turn on high. Fill pie crust with lime filling. In an electric mixer with a whip attachment add egg white and cream of tartar. Whip on low until foamy then start slowly adding 1/2 cup of sugar. After all sugar has been incorporated into the egg whites whip on high until meringue is firm but still soft. Pipe or spread meringue over pie filling using any decorating tricks you may have in your bag. I like to just use a decorating spatula by slightly tapping the meringue and then pulling up on the spatula to create little peaks all over the pie.
4. Carefully place pie in oven until meringue is toasted. You may have to tune it several times to get it uniform, just be careful not to burn yourself. You could also toast meringue using a propane kitchen torch if you're well versed in that technique.

Source: food52.com

No-Bake Key Lime Cheesecakes In A Jar

These No Bake Key Lime Cheesecakes in a jar are super fantastic! They are so incredibly easy to make and have the perfect key lime flavor – not too strong, but plenty of key lime.

Ingredients:

Crust:

 

3/4 cup graham cracker crumbs

1 tablespoon sugar

3 tablespoons unsalted butter, melted

Filling:

 

12 oz cream cheese, room temperature

1/4 cup sugar

1/2 tsp vanilla

3 tbsp key lime juice

zest of 2 key limes

4 oz Cool Whip, plus a little more for topping

1-2 drops green food color

key lime slices and graham cracker crumbs, for garnish, if desired

Supplies:

 

6  4 oz jars

Directions:

1. Combine graham cracker crumbs, sugar and melted butter.

2. Divide the graham cracker crumb mixture evenly among the six jars. Lightly press down to make the crust.

3. Mix cream cheese, sugar, vanilla, key lime juice and key lime zest together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip and green food color.

5. Pipe, or spoon, cheesecake mixture into the six jars.

6. Top with additional Cool Whip.

7. Garnish with key lime slices and graham cracker crumbs, if desired.

8. Refrigerate for about 5 hours or until firm.

Source: lifeloveandsugar.com

Browned Butter Blondies With Sea Salt Butterscotch Caramels

Ingredients:

• 1 stick (half cup) salted butter
• 1 cup packed dark brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 7-ounce package Chocolate Covered Sea Salt Butterscotch Caramels

Directions:

1. Preheat the oven to 350 F. In a small saucepan, melt the butter over medium heat. Keep it on the heat, stirring or swirling occasionally, until the foam starts turning golden and the mixture smells nutty. If you've never browned butter, go here.
2. Remove from heat and pour immediately into a mixing bowl or stand mixer. (Hurry, otherwise the heat from the pot could burn this precious stuff.)
3. With a wooden spoon or using the mixer, stir in the brown sugar, then the vanilla, then the egg.
4. Add the flour, but don't mix it in. Spoon the baking soda and salt onto the flour, and stir with a small spoon to blend it with the flour.
5. Stir in the flour until almost combined; add the butterscotch caramels and stir just until there are no more streaks of flower.
6. Line a 9x9 or 8x8 inch pan with foil or parchment paper, then spray with nonstick spray. Spread the batter evenly into the pan.
7. Bake at 350 for 20-22 minutes, until golden on top and set. Let them cool in the pan for at least 10-20 minutes before lifting them out. These blondies are amazing when they have cooled...but they are OUT OF CONTROL when they are warm. I always stick mine in the microwave for 10 seconds if they are cool.

Notes:

This recipe is written to make a square pan (either 8x8 or 9x9) but it's really easy to double it to make a 9x13 inch pan. See my original Browned Butter Blondies for the 9x13 measurements; just sub the caramels for the chocolate chips.

Source: thefoodcharlatan.com

Nutella Stuffed Browned Butter Blondies

Ingredients:

• 1 cup Nutella
• 10 tablespoons butter (1 stick + 2 tablespoons)
• 2 cups dark brown sugar, packed
• 4 ounces cream cheese, softened
• 2 teaspoons vanilla
• 2 large eggs
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup Nutella

Directions:

1. Line a small baking sheet with wax paper and clear out some space in your freezer. Measure 1 cup of Nutella. Use 2 spoons to divide the Nutella into about 12 dollops on the wax paper, each one about 2 or 3 teaspoons. It doesn't have to be exact. Place the sheet in the freezer while you make the blondies.
2. Preheat the oven to 350 F. Line an 8x11x2 inch baking dish (2 quart) with parchment paper, or grease well.
3. In a small saucepan, melt the butter over medium heat. Stir occasionally until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour immediately into a mixing bowl.
4. Stir in the brown sugar and cream cheese. Beat for about 2 minutes, until slightly fluffy.
5. Add the vanilla, then the eggs. Beat well, scraping the sides.
6. Add the 2 cups of flour but don't mix it in. Use a small spoon to stir the baking soda and salt into the flour, then mix the flour into the batter. Stir until just combined.
7. Add the 1/4 cup Nutella and swirl it with a rubber spatula. Don't stir it in all the way, leave some streaks. Pour into the prepared 2-quart pan, spreading to the edges.
8. Remove the Nutella from the freezer. Use your fingers to push each dollop of Nutella into the dough. Distribute them evenly. Smooth the dough over the Nutella with a spatula.
9. Bake for 27-30 minutes, until golden brown on top. The edges should be very set. If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.
10. Cool completely. Lift the parchment paper out of the pan and cut into bars.

Notes:

Normally when recipes say "cool completely" I'm like yeah, right. But these blondies really do need some time to set up, and even when they do they are very, very soft. They should be served on plates. With forks. And probably ice cream.

Source: thefoodcharlatan.com

Chocolate Chip Cookie Dough Ice Cream Pie

Ingredients:

Cookie Dough:

 

6 tbsp butter

1/3 cup dark brown sugar

1/8 cup sugar

1 tsp vanilla extract

1 cup flour

1 tsp milk

1/3 cup mini chocolate chips

Crust:

 

15-20 Oreos

1/4 cup butter, melted

Filling:

 

8 oz cream cheese

1/4 cup white sugar

1/4 cup dark brown sugar

8 oz cool whip

1/2 cup mini chocolate chips, divided

Directions:

Make the Cookie Dough:

 

1. Cream the butter, sugar and dark brown sugar

2. Mix in the vanilla extract.

3. Add the flour and milk and mix thoroughly. The dough will be thick.

4. Mix in the chocolate chips.

5. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. Or, I actually made my balls closer to 3/4 of an inch to an inch and then cut them either in half or fourths after they were frozen.

6. Freeze the balls of dough.

Make the Pie Crust:

 

1. Crush the Oreos into a fine crumb. I like to use my food processor.

2. Mix the Oreo crumbs with the melted butter.

3. Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.

Make the Pie Filling:

 

1. Mix the cream cheese, sugar and brown sugar together with a mixer. Mix until smooth.

2. Add the Cool Whip and mix thoroughly.

3. Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls.

4. Pour the filling into the pie crust.

5. Top with remaining cookie dough balls and 1/4 cup of mini chocolate chips.

6. Allow to freeze completely before serving.

Source: lifeloveandsugar.com

Red Velvet Oreo Trifles In A Jar

These Red Velvet Oreo Trifles in a jar have layers of moist red velvet cake, chopped Oreos, no bake Oreo cheesecake and chocolate sauce! Chocolatey, easy to make and so tasty!

Ingredients:

Red Velvet Cake Layers:

 

1 egg

1/2 + 1/8 cup oil

1/2 + 1/8 cup buttermilk

1/2 tbsp vinegar

1/2 tsp vanilla

1 oz red food coloring

1 1/4 cups flour

1 cup sugar

1 tbsp cocoa

1/2 tsp baking soda

Oreo Cheesecake Layers:

 

16 oz cream cheese, room temperature

1 cup sugar

2 tsp vanilla

16 oz Cool Whip

2 cups Oreo crumbs*

25-30 Oreos, cut into pieces*

Chocolate sauce

Directions:

1. To make red velvet cake, prepare an 8 inch cake pan. Preheat oven to 350 degrees.

2. Whisk together all wet ingredients in a large bowl until combined. Set aside.

3. In a large mixing bowl, whisk together all dry ingredients until combined.

4. Add wet ingredients to dry ingredients and mix on medium high until completely combined.

5. Pour batter into cake pan.

6. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out clean.

7. Allow to cool for a few minutes and then remove to a wire rack to finish cooling.

8. To make Oreo layer, add cream cheese, sugar and vanilla to a bowl and beat until smooth.

9. Fold in Cool Whip and Oreo Crumbs.

10. To layer trifles, cut cake into 12 slices. About one slice will be used per trifle.

11. Crumble about half of one slice of cake into the bottom of a jar.

12. Top with a layer of chopped Oreos.

13. Top Oreos with a layer of Oreo cream cheese mixture.

14. Add a layer of chocolate sauce.

15. Repeat steps 11-14.

16. Refrigerate trifles until ready to eat.

Note: 

 

To make trifles in smaller jars, skip step 16, and only have one of each layer. It will make about 24 trifles.

 

*You'll need most of two 14.3 oz boxes of regular Oreos

Source: lifeloveandsugar.com

No Bake Creamy Peanut Butter Pie

Ingredients:

8 ounces Oreos
4 tablespoons butter, melted
4 ounces semi-sweet chocolate chips (about 1/2 cup)
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
3-4 tablespoons Hershey’s Chocolate Sauce
8 – 10 regular size Reese’s Peanut Butter Cups, chopped and slightly crumbled

Directions:

Place the Oreo cookies in a food processor and pulse into fine crumbs.
Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
Place pan in the refrigerator while filling is prepared.
Pour the heavy cream into a mixing bowl and beat until stiff peaks form.
Transfer to a small bowl and store in refrigerator until ready to use.
Clean the mixing bowl.
Place the cream cheese and peanut butter in the mixing bowl.
Beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in the confectioner’s sugar.
Add the sweetened condensed milk, vanilla extract and lemon juice.
Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (this will help to lighten the batter, and makes it easier to fold in the remaining whipped cream).
Fold in the remaining whipped cream.
Pour the filling into the prepared springform pan.
Drizzle the Hershey’s chocolate syrup on top, and refrigerate for three hours or overnight before serving.
Immediately before serving, scatter chopped and crumbled Reese’s Peanut Butter Cups on top.


Source: 365daysofbakingandmore.com

Slow Cooker Stuffed Cabbage Rolls

Ingredients:

For the Rolls: 
 
• 12 leaves cabbage
• 1 cup cooked long grain rice
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup finely chopped white or yellow onion
• 1 clove finely chopped garlic
• 1 pound lean ground turkey 
For the Sauce:
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (15-ounce) can tomato sauce
• 2 tablespoons catsup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt

Directions:

Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes. Whisk together tomato sauce, honey, spices, lemon juice, catsup, the salt and pepper, and Worcestershire sauce.

In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and ground turkey. Add in 1/4 of the sauce and combine well.

Scoop about 1/4 cup of the ground turkey mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Top with tomato sauce and cover.

Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Source: skinnyms.com

Loaded Potato and Buffalo Chicken Casserole

Ingredients:

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Directions:

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. 

Serve with extra hot sauce and/or ranch dressing.

Source: Prego & Mommy Chat

Coconut Chocolate Mounds Candy

Ingredients:

1/2 cup vegan butter, melted

2 cups Organic Powdered Sugar

3 cups unsweetened shredded coconut

16 ounce package Chocolate Chips

Directions:

Place a piece wax paper in a cookie sheet (baking sheet). Set aside.

Melt the vegan butter in the microwave. It only takes seconds.

Mix the melted butter, powdered sugar and shredded coconut in a Large Mixing Bowl.

Roll into about 36 balls.

Place back into the large bowl and refrigerate for about an hour. Until firm for rolling in chocolate.

Melt the chocolate. You can use a microwave or over a hot water bath.

Roll each ball in the chocolate, quickly, and lift with two forks. Place on the waxed paper that is on the cookie sheet.

Fill up the pan. You may need more than one. Try not to let them touch.

Place in the refrigerator when all done so that the chocolate can harden.

Keep them in a container in the refrigerator and place out to serve to company.

Source: veganinthefreezer.com

Chewy Lime Coconut Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions:

Preheat a standard oven or toaster oven to 300ºF.  Place coconut on a cookie sheet and toast for up to 20 minutes, taking care to monitor closely and stir coconut so that it is evenly toasted.  This may be done on the stove top in a skillet over medium heat while being stirred, but it will be more evenly toasted in the oven.

Raise temperature of standard oven to 350ºF.  Line a cookie sheet with parchment paper.
In a mixing bowl, cream butter till fluffy, about 2-3 minutes.  Add sugar and beat till light and fluffy.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Into butter/sugar mixture, beat in egg, vanilla extract, lime juice and lime zest.

Add ½ of the flour mixture, scraping down the sides and bottom of the bowl as needed.
Add the remaining flour mixture and blend thoroughly.
Mix in toasted coconut.

Using teaspoonfuls, roll dough into balls, then roll in sugar.
Place on lined cookie sheets about 1½ inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
Allow to cool on cookie sheets for two minutes before transferring to wire racks.


Source: 365daysofbakingandmore.com