Mini Key Lime Tarts

A similarity between these mini desserts and my last post, Strawberry Jell-O Pretzel Salad, is that they are both perfect summer, fruit desserts.  I would much rather have something like this than a piece of chocolate cake in the summer.  These mini tarts are refreshing and the perfect size to satisfy your sweet tooth. 

You could easily make these into larger sized individual tarts, or use the batter to make one 

large tart. 

Mini Key Lime Tarts

2-4 pkgs of frozen mini phyllo tarts

1 (14 oz) can sweetened condensed milk

1/2 cup fresh lime juice, plus zest from 2 limes

2 Tbsp powdered sugar

4 egg yolks

2 cups whipped cream, or cool whip

8-10 key limes, sliced into coins to garnish

Preheat oven to 375ºF.

In a large bowl, whisk together egg yolks until blended.  Add in sweetened condensed milk, lime juice, lime zest, and powdered sugar.  Whisk together until smooth.

Place mini phyllo tarts onto a baking sheet.  Spoon batter into each mini tart until nearly overflowing (it will not spill over when cooked).  Bake for approx 12 minutes, or until custard has set.  Remove and let cool. 

Top with whipped cream, or cool whip.  Garnish with key lime.  Store in your refrigerator for up to 4-5 days.

Enjoy!!!

Strawberry Jell-O Pretzel Salad

Strawberry Jell-O pretzel salad appears to be a dessert that has been around for awhile and I'm sure most of you have heard of it, or tried it.  I had not ever heard of it before seeing it around on Pinterest.  However, this is such a delicious summer dessert recipe!! Fruit, cool whip .... yum!  It's the perfect combination of sweet & salty.  I highly recommend making this before the summer is over!! 

The only downfall to this dessert is that it doesn't stay good for very long - the pretzels will start to get soggy after several days.  It would be a great dessert to take to a BBQ or potluck dinner. 

Tip for you: Follow the directions carefully, and in order.  Timing each step is important.  I learned the hard way and my jell-o had set a little too much before I poured it as the top layer.

Strawberry Jell-O Pretzel Salad

3 cups crushed pretzels

1 cup butter, melted

4 Tbsp sugar, plus 3/4 cup sugar

1 (8 oz) pkg cream cheese, room temperature

1 (8 oz) container cool whip (I always use the "Free" Cool Whip)

2 (3 oz) strawberry gelatin, Jell-O, packages

2 cups boiling water

2 (10 oz) pkg frozen strawberries (sliced)

Preheat oven to 400ºF.

For the crust: mix the pretzels, butter (melted), and 4 Tbsp sugar.  Press the pretzel mixture into 9x13 and bake from approximately 7-10 minutes.  Let crust cool.  (Make sure completely cooled before moving on the next layer). 

In a mixing bowl, beat together cream cheese and 3/4 cup sugar.  Once thoroughly mixed together, gently fold in the cool whip.

Once the crust is cooled, spread the cream cheese layer over the pretzel crust.  Make sure the cream cheese layer is spread evenly and is spread up against the edges of the pan - that will prevent the jello from leaking down into the layers.

Top layer/Jell-O layer: Boil 2 cups of water, then take off the burner and add gelatin mix - mix together well.  Add in the strawberries and let it cool for just a couple minutes - you want slightly thicker consistently, i.e. that of an egg white.  Once that is achieved, pour Jell-O mix on top of cream cheese mix.

Refrigerate for 3-4 hours, until well set.

Enjoy!!!

Tex-Mex Sloppy Joes

Yesterday, I told my mom I would fix her dinner - I gave her a couple good options to choose from and she chose the Tex-Mex Sloppy Joes ... Probably because I raved about them the first time I made them.  I like sloppy joes, but they have never been a favorite, or a "go-to" dinner, of mine.  I came across this recipe though and was intrigued.  I love tex-mex food and flavors!  I think it will become a "go-to" dinner in our house.  My mom was impressed by it and Chris enjoyed it, as well, the first time I made it.  Also, it makes great leftovers! 

Tex-Mex Sloppy Joes
{Original Recipe: Kitchen Meets Girl}

1 lbs ground turkey {or ground beef}

4 slices of bacon, cooked and chopped

1 onion, chopped

2 jalapeno peppers, chopped

3 garlic cloves, finely chopped

1 Tbsp chili powder

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 cup beef broth

1 cup tomato sauce

1 Tbsp brown sugar

2 Tbsp Worcestershire sauce

1 Tbsp apple cider vinegar

1 Tbsp hot sauce 

Optional to add: Fritos, pico de gallo, corn salsa

Cook bacon according to package, then chop, or break up, into small pieces.

Brown ground turkey over medium-high heat in a large skillet pan.  Once cooked, add in bacon, onion, jalapeno, garlic, and spices.  Cook until onion is softened, approx 5 minutes.

Combine remaining ingredients together in separate bowl: beef broth, tomato sauce, brown sugar, Worcestershire sauce, vinegar, and hot sauce.  Pour over ground turkey mixture and simmer until the liquid slightly reduces, approx 5-10 minutes.  If after 10 minutes, sauce is still runny, bring to a slight boil and continue to let it reduce.

Spoon mixture onto hamburger buns and top with any additional toppings you may like!  

{I always like to add fritos}.

Enjoy!!!

Slow Cooker Pot Roast Sandwich

Chris & I got back from the lake late Saturday night.  On Sunday, we spent the day getting unpacked and settled.  We had both been off of work for the last week.  Sunday afternoon I wanted to make something quick and easy for dinner.  I didn't want to spend my day in the kitchen and the temperature outside has been getting hotter and hotter.  I found this easy recipe on one of my "go- to" blogs - Six Sisters Stuff. 

This recipe is delicious!  I was a bit unsure of how it would turn out, but Chris & I were both very impressed.  I think I was even more excited to have it as leftovers for a meal!  

Slow Cooker Pot Roast Sandwich
{Original Recipe: Six Sisters Stuff}

1 3-4 lb beef roast {I used a 3lbs, "bottom" roast}

1 cup water

1 cup salsa

1 envelope onion soup mix

1 envelope Italian dressing mix

1 envelope Au Jus mix

Spicy Sauce {See below}

Swiss cheese slices

Buns

Whisk together water and salsa, then add in the 3 mixes - whisk together until well mixed. 

Place roast in slow cooker.  Pour seasoning mixture on top of roast.

Cook on low 6-8 hours, or high 3-5 hours {time may vary depending on each slow cooker}.

While the roast is cooking, you can make a spicy sauce to spread on your sandwich for added flavor. 

Spicy Sauce

1/4 cup sour cream

2 Tbsp chili sauce

2 tsp horseradish sauce

Mix together.  Chill in refrigerator. 

Once your roast has finished cooking, take out of crock pot and slice up/shred to pieces.  

Turn your broiler on - place Swiss cheese one half of the bun and broil until melted.

Top the other half of bun with spicy sauce and then add your beef in between.

Enjoy!!! 

Soft & Chewy Chocolate Chip Cookies

These chocolate chip cookies are based off of the base recipe for the Snow Day Cookies I made a couple months ago.  The secret ingredient: cornstarch.  The other secret: under baking them.  

Baking them for the recommended time is about 8-9 minutes.  When you check on them at that time, you want them to not be "firm", but at a spot where you may question to bake another minute or two.  But, if you want them really soft, then take them out of oven and let them sit on the cookie sheet for several minutes to cool (about 10 or so).  Once they are cooled, I transfer them to the freezer and keep them in the freezer.  Then, when you want a cookie, just pull it out of the freezer and it will be ready to eat - it won't be so hard that it seems frozen, or that you want to let it sit out for several minutes to soften up.  Another piece of advice: when baking cookies, do not place uncooked dough on hot/warm baking sheets.  It's best to invest in a couple baking sheets and rotate between each batch. 

For more information on how to bake soft cookies, head over to Sally's Baking Addiction and read up!

Soft & Chewy
Chocolate Chip Cookies
{Original Recipe: Sally's Baking Addiction}

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg, room temperature

2 tsp vanilla extract

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 1/4 cup semi-sweet chocolate chips

Line baking sheet with parchment paper and set aside.

Using a mixer {either hand held or stand}, cream together butter and sugars on medium speed until fluffy and light in color. Mix in egg and vanilla. 

In a separate bowl, combine flour, cornstarch, baking soda, and salt.  On low speed, slowly mix into wet ingredients.  Stir in chocolate chips.  Then, chill your dough for at least 30 minutes.

Preheat oven to 350ºF.

Once dough is chilled, drop 1 Tbsp sized ball of dough onto baking sheet.  The dough may be sticky to work with.  Bake for 8-9 minutes.  After baking time is completed, let cookies cool on baking sheet for several minutes - then, if desired, transfer to freezer to store.  

{May be stored out of freezer, as well}

Enjoy!!!

Our Fourth

Chris & I both took the week of July 4th off - having a week off togehter and being in town has not happened since.... I can't even remember!  We had a long list of things we wanted to get accomplished; however, that list still exists! :)  We ended up spending about 4 days down at the lake.  It was nice & relaxing.  We always appreciate the invite from the Donahoo's to come to their lake house.  

View from back patio/poolside over looking the lake

07.04.13

Boating

Amy & I poolside

Beer Pong