Category: Recipes

Homemade Salsa Fresca

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I love this recipe because I love to “dip” weather it be tortillas, veggies, or crackers and this dip has so many healthy ingredients.  Salsa is my favorite dipping companion! 🙂

INGREDIENTS   2 cups chopped ripe tomatoes, 1 cup chopped Vidalia onions,   1 cup chopped green Bell pepper , 2 tablespoons  fresh lime juice,   1 jalapeno, finely diced   1 teaspoon salt, Chopped  fresh cilantro for garnish.

PREPARATION 1. Combine the tomatoes, onion, pepper, lime  juice, jalapeno and salt in a big bowl and stir to combine.

2. Leave out at room temperature for 1 hour or place in the refrigerator for  about 8 hours. Be sure to bring it up to room temperature before eating.

3. Spoon off any excess liquid, gently mix in the cilantro and taste to see  if it needs any more salt.

Red, White & Blue Trifle

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Memorial day is the perfect start to summer.  Long weekend, beautiful weather (hopefully), and tons of barbeques.  This recipe is the perfect party pleaser and is healthy & easy.

Ingredients:

1 1/2 cups skim milk (cold fat free)
1 vanilla pudding (JELLO flavor fat free sugar free, instant reduced calorie pudding pie filling)
8 ozs cool whip
13 ozs angel food cake (cut into 12-inch cubes)
1 pt strawberries (sliced)
1 cup blueberries

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1 Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
2 Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
3 Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Homemade Ice cream Sandwiches

6 Comments

This recipe is so easy and delicious and the perfect people-pleaser.  Everyone LOVES ice cream so why not jazz it up a little by making it into a sandwich.  You can use your favorite ice cream to create new delicious flavor.  I love mint chocolate chip so that’s what I used.

Ingredients:

  • 2 cup(s) all-purpose flour
  • 1/2 cup(s) cocoa powder
  • 2 tablespoon(s) cocoa powder
  • 1/4 teaspoon(s) salt
  • 1 cup(s) (2 sticks) unsalted butter, softened
  • 1 1/2 cup(s) confectioners’ sugar
  • 2 large egg yolks
  • 1 teaspoon(s) pure vanilla extract
  • 2 quart(s) mint chocolate-chip ice cream, slightly softened

Directions

1. Make the cookie-sandwich dough: Preheat oven to 350. Mix together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.

2. Shape the cookies: Line a 13- by 9-inch baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness — approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.

3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set — about 30 minutes.

OR. go the super easy way- bake some choc chip cookies and smush some ice cream in-between!

Baguette French Toast

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I am planning a Mother’s Day brunch this Sunday with my husband, my mom, my mom-in-law and my brother.  I am going to do the simple normal things like toast, fruit, eggs, and bacon, but I want to add a killer “anchor” piece so I am sticking to this French Toast recipe that is amsolutely amazing.  What are you doing for mothers day?  Any one else planning a brunch?  If so, what are you making?

 Ingredients
  • Butter for greasing baking dish
  • 3 cups half-and-half or whole milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 12 (3/4-inch-thick) diagonally cut baguette slices from a day-old baguette
  • Accompaniment: maple syrup, confectioners sugar, or jam
 

Preparation

Put oven rack in middle position and preheat oven to 425°F. Generously butter a 13- by 9-inch baking dish.

Whisk together half-and-half, eggs, vanilla, salt, and 2 tablespoons sugar. Arrange baguette slices in 1 layer in dish and pour custard over bread. Turn bread slices over once or twice to coat and let stand at room temperature 30 minutes. Sprinkle top evenly with remaining tablespoon sugar and bake until custard is set and top is golden brown, 30 to 35 minutes.

Margarita Cupcakes

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Cinco de Mayo is just around the corner and what better than to celebrate with food?  Last year my friend had an awesome Cinco de Mayo party & my favorite part was the margarita cake.  It was festive & delicious.  This year I am going to try the recipe and make it into cupcakes.  So cute!  Have your tequila & eat it too!

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Cupcake Mix:

1 yellow cake mix
1 teaspoon vanilla extract
2 tablespoons lime flavored tequila (or you can use margarita mix)
1 tablespoon fresh lime juice
2 teaspoons lime zest

Prepare the cake mix according to package directions, then add in the extra ingredients.

Bake in paper cupcake cups inserted in a muffin baking pan, according to package directions, but usually bake in a 350 degree oven for about 15 minutes.

Frosting

1/4 cup butter, melted
1 tbsp heavy whipping cream
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar and salt for “rims”

Cream together butter, heavy whipping cream, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make the frosting smooth and spreadable. Spread on cupcakes and roll the edges in a small amount of coarse sugar and salt (poured into a small bowl, so it’s easy to direct it).  Garnish with a lime wedge.