Classic Key Lime Pie

Ingredients

• 3 cups sweetened condensed milk

• ¾ cup key lime juice

• ½ cup sour cream

• 1 tablespoon grated lime zest

• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.

3. Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.

4. Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.

Grilled Chicken & Strawberry Salad Wraps

 

Ingredients

2 whole Boneless, Skinless Chicken Breasts 

1/2 c. Bottled Balsamic Vinaigrette

1 whole Package (12 Ounces) Mixed Salad Greens

12 whole Medium Strawberries, Hulled And Quartered

4 whole Green Onions, Sliced (White And Light Green Parts)

1/4 c. Pecans, Chopped

4 oz. weight Goat Cheese Crumbled

6 whole Large Whole Wheat Tortillas

Directions

• Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
  
  After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
  
  Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
  
  Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
  
  Serve wraps with chips and extra strawberries.

Apple Pie Caramel Apples

Melissa says, "Another recipe for the blog. I don’t know how this isn’t already on there! These are the only caramel apples we make! They are the best. You will feel like you’re in Disneyland. I also use this caramel recipe to make my caramel chocolate pretzel rods."

Click HERE for recipe!

Chocolate Chip Banana Muffins

"My kids gobble these up." -Melissa

Ingredients

• 1 cup white sugar 
• 2 cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 3 tablespoons sour cream 
• 2 eggs 1/2 cup butter, softened 
• 2 or 3 ripe bananas - I always use 3 bananas 
• 3/4 cup chocolate chips 

Instructions

Mix all ingredients together until moistened. Add chocolate chips by sprinkling on the tops of the muffins before baking. Pour into greased muffin baking tray or use muffin paper liners. Bake at 350 for 20 minutes or until golden brown. Recipe makes 12 muffins.

Recipe found HERE.

Banana Muffins

This is a easy, quick banana muffin recipe that makes moist and delicious muffins!

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 3 large bananas, mashed 
• 3/4 cup white sugar 
• 1 egg 
• 1/3 cup butter, melted 

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, mixing only until combined - don't over mix! Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 20 to 25 minutes. Muffins will spring back when lightly tapped.

Quick and Easy Breakfast Granola

One of the hardest things for me when it comes to making healthy choices is breakfast. I LOVE breakfast cereal. Right now I am doing a challenge where I am trying not to eat as much sugar, and if sugar is listed within the first three ingredients on an ingredient list, I am avoiding that food. Sugar is within the first three ingredients on EVERY breakfast cereal I like to eat. So, what to eat for breakfast?

Here is a good recipe that you can whip up in 2 minutes and that I think is delicious!  I usually half this unless I am sharing, as half is plenty for me and this is not a low calorie recipe.

Quick and Easy Breakfast Granola

• 1/2 Oats, either old-fashioned or quick
• 2 T. nut butter (almond, walnut, cashew) OR organic peanut butter
• 1 T. honey
• salt

(optional add ins: cinnamon, chopped nuts, dark mini chocolate chips, dried fruits or ginger)

Stir together in a bowl until well blended. Eat plain, on yogurt, or (my favorite!) over fresh peaches or berries.  

Banana Ice Cream

Did you know that you could make ice cream with only a banana. Seriously, that is the only ingredient. If you have a ripe banana and a food processor or blender, you are ready to make this!  It's sweet and yummy and surprisingly creamy!!

This is my new favorite healthy treat! Read the easy how-to instructions here.

Chocolate Waffles with Berry Sauce

We like to make special breakfasts on General Conference weekends, and we tried this new and delicious recipe today!  It was a hit as breakfast, but you could easily turn these waffles into a dessert by topping with vanilla ice cream and chocolate sauce. 

This recipe comes from Our Best Bites.  Click here for full instructions, photos, tips, etc. 
 
Double Chocolate Waffles

• 2/3 C flour 
• 1/3 C corn starch 
• 1/4 C unsweetened cocoa powder 
• 1/2 t baking powder 
• 1/2 t baking soda 
• 1/4 t salt 
• 1/8 t cinnamon 
• 6 T granulated sugar 
• 1 C milk 
• 1/3 C vegetable oil 
• 1 egg 
• 1 1/2 t vanilla 
• 1/2 C mini chocolate chips 

Berry Sauce & Topping

• 3 C berries, fresh or frozen, diced if large 
• 1/4 C raspberry or strawberry jam
• 2 T hot tap water 
• optional: powdered sugar to taste, sweetened whipped cream, or cocoa powder for dusting

Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like. I don’t add any; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter. Set berry sauce aside and make waffle batter.

Waffles: Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin. Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron. A tip: Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed. It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

Chicken Pineapple Salad

I have been craving yummy salads lately, and my friend Kara told me about this salad that her family enjoys.  We made this last night for dinner, and it was delicious! And SO easy!  It was a hit with the whole family, though my silly kids had to eat theirs with the elements in separate piles on their plates rather than as a salad.  No doubt this will become a classic summer night meal at my home.

Truly, it doesn't get much easier or yummier than this!

Ingredients:

• lettuce, chopped or shredded
• cilantro, chopped
• grilled chicken, cut into bite sized pieces (I actually just sauteed the chicken on the stove top with a little olive oil and lemon pepper)
• avocado, diced or sliced
• fresh pineapple, cut into bite-sized pieces (I'm thinking this would be divine if it were grilled as well....I may have to try that next time!)
• tortilla chips, crushed
• Honey-Mustard Dressing (we think the Brianne's brand Honey-Mustard Dressing is perfect for this!)
• Anything else you want to add!  I was thinking that mushrooms, peppers, or onions might all be a nice addition to this salad.  The beauty of it is that you can add whatever your family likes and adjust to your tastes.

Toss all the ingredients together and serve in bowls.  Such a simple, gorgeous, flavorful meal.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Ingredients:
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla
2 c. white sugar
¼ c. brown sugar
2 c. shredded zucchini
3 c. flour
1 t. salt
1 t. baking powder
¼ t. baking soda
1 T. cinnamon
⅛ t. nutmeg
1 pint blueberries

Beat eggs, oil, vanilla and sugars.  Beat in flour spices.  Fold in zucchini and berries.  Pour into greased loaf pans.  Bake at 350 degrees for *1 hour for 2 large loaves - 50 minutes for 4 small loaves. Top with crumbly streusel topping for extra deliciousness.

Crumbly streusel topping:
⅔ c. flour
½ c. brown sugar
½ c. white sugar
1 t. cinnamon
½ c. chopped nuts
1 cube butter

*Note: I have now made this at extreme elevation changes and I'm here to tell you that effects the amount of time required to bake this bread. So it goes for at least an hour, but make sure to check with a toothpick just in case it needs to go longer! Like... WAY longer. Like 30 minutes longer or more. Trust me it was driving me a little crazy. Make sure to keep checking it.

Maple Drizzled Apple-Cinnamon Grilled Cheese Sandwiches

Oh, these sandwiches are heaven.  I found these on the OurBestBites website this afternoon while trying to think of what to make for dinner.  We made them tonight for a quick and easy dinner, and the blend of different flavors was amazing.  I love when food is easy AND delicious!!



Photo from OurBestBites.com

Measurements are approximate. These are sandwiches- don’t overthink it!

Ingredients

• 4 slices rustic sandwich bread 
• 8 slices sharp cheddar cheese (or enough to cover all the slices) 
• 1-2 sweet, crisp apples 
• ground cinnamon 
• kosher or sea salt 
• 3-4 tablespoons real butter 
• 100% real maple syrup 

Instructions

Butter each slice of bread and place slices butter-side down on a cutting board. Place cheese on each slice of bread. Core apples and slice into 1/8 inch slices. Place apple slices on 4 slices of bread and lightly sprinkle them with ground cinnamon and salt. Put sandwich halves together and grill in a hot skillet, or on a Panini grill, or broiled in the oven, flipping sandwiches and cooking until each side is golden brown and cheese is melted. Drizzle with maple syrup, or serve on the side for dipping. Makes 4 sandwiches.

This would also be delicious for breakfast, lunch, snacktime, whatever!   :)  

Easy Crockpot Applesauce

Continuing on with my homemade snacks theme is this ridiculously easy recipe for applesauce!  We LOVE applesauce around here.  As a result, even though I make and bottle applesauce for my pantry every fall, it's usually gone by January!  I've got to remember to triple the amount I make next time...

So, my awesome friend Kelly was feeding her kids homemade applesauce at the park the other day, and when I asked her about how she made it, she taught me that applesauce can be made easily in my crock pot!  What?!  Why had I never thought of this before?  Maybe this is something everyone else does already, but I tried it and it was wonderful.  Mmmmm....there is nothing as delicious as freshly made still-warm applesauce.  I have another batch going today that will be ready just in time for Katelee to get home from school, and it smells heavenly.  A perfect after school snack for a rainy day.


Photo from Comfy in the Kitchen


Want to make your own?

Ingredients:

• 10 Apples peeled and sliced 
• 1/2 cup water 
• 1/2 cup sugar (optional - I do not personally ever add sugar!)
• sprinkled cinnamon to taste

Put all in a crock pot for 4 hours on high. When it's done, it will be slightly chunky.  Personally, I like it this way, but you can use an emersion blender/ handheld mixer to make smooth.

My favorite apples for applesauce: Gala, Fuji, and Jonagold. Other apples that are good for applesauce: Red Delicious and Melrose.

Perfect Lemonade

This was the perfect drink for our Easter meal today!












Ingredients

• 1 cup sugar (can reduce to 3/4 cup) 
• 1 cup water (for the simple syrup) 
• 1 cup lemon juice (either squeezed from fresh lemons or straight from the bottle in your fridge!)
• 3 to 4 cups cold water (to dilute) 

Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. (Or, if you are like me, and crave lemonade last minute and have no lemons on hand, just use a cup of bottled lemon juice - that works too!)  Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate for 30 minutes, or if you simply can't wait that long, pour over cups of ice.  Enjoy!

P.S. We liked this just as is, but if it's too sweet for your taste, try adding a bit more straight lemon juice.

Berry Buttercream Frosting

For years now, Gerald's favorite cake has been the 'triple berry' cake, as he calls it.  I've posted the cake recipe in the past - you can find it here.  The only difference is that when the recipe calls for frozen raspberries, I use a frozen mixed berry mix. 

But this year, I think I perfected the berry buttercream frosting.  Here is the recipe that I prefer to use with this cake, though there is also another recipe option you can find at the above link.

Berry Buttercream Frosting

• 1 tsp. raspberry extract
• 1/2 tsp. butter vanilla gel (optional.  You could substitute vanilla extract to taste.)
• 2-4 T. water
• 1 c. shortening
• 1 T. Wilton Meringue Powder
• 1 lb. powdered sugar
• 1/2 c. frozen berries, thawed (I used a bag of mixed berries: blueberries, raspberries, boysenberries, and strawberries.  You could use any of these singly as well.)

Cream shortening and flavorings.  Gradually add powdered sugar and meringue powder.  Add berries and water until it is the right consistency for spreading.  Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.

We served this cake and the peanut butter cake below.  If you ate a bite of both cakes together, it tasted just like a PB&J sandwich in cake form - ha ha ha! 

Chocolate and Strawberry Cupcakes

Nothing says "Valentine's Day" more than chocolate and strawberries, and these cupcakes from Tidy Mom are absolutely to DIE for. I know Melissa especially is a huge fan of chocolate covered strawberries, but everybody needs to try these ASAP!

Ingredients

Chocolate Fudge Cupcake
• 1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
• 3 Large Eggs
• 1/2 cup melted butter (butter not margarine)
• 1 cup water
Strawberry Whipped Cream (filling)
• 1 cup heavy whipping cream
• 1/3 cup sugar
• 1 tsp vanilla
• 5-6 T. chopped/processed strawberries
Chocolate Cream Cheese Frosting (from Glorious Treats)
• ½ cup butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 teaspoon vanilla
• ½ cup unsweetened cocoa
• 4 cups powdered confectioners sugar
• 1-4 Tablespoons heavy whipping cream

Instructions

Chocolate Fudge Cupcake
1. Preheat oven to 350
2. Mix on low until blended, then mix on high for 2 mins.
3. Pour into paper lined cupcake pans.
4. Bake for 20 min.
Strawberry Whipped Cream (filling)
5. Chop strawberries in blender (I used my Magic Bullet) just until they look thick and “liquidy”. I used really large strawberries and it took 4 to make 5-6 Tablespoons.
6. Beat whipping cream, and vanilla until it starts to thicken.
7. Mix in sugar.
8. Fold in strawberries.
Chocolate Cream Cheese Frosting 
9. *Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
10. *Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
11. *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
12. *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
13. *Beat until fluffy, about 1 minute.
14. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
15. Bake cupcakes and cool completely
16. Cut out a small section in the center of the cupcake (save in bowl)
17. add strawberry whipped cream to the hole
18. replace the tops (just do the best you can – or you could just leave them off)
19. pipe chocolate frosting on top of cupcake with 1M tip.

Banana Crumb Muffins

I've been looking for a truly spectacular banana muffin.  I love to make muffins and freeze them for yummy and easy breakfasts on busy mornings.  This is the best banana muffin recipe I have tried!  The streusel topping make these divine.  :)

• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 3 bananas, mashed 
• 3/4 cup white sugar 
• 1 egg, lightly beaten 
• 1/3 cup butter, melted 
• 1/3 cup packed brown sugar 
• 2 tablespoons all-purpose flour 
• 1/8 teaspoon ground cinnamon 
• 1 tablespoon butter 

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Stuffed French Toast

Looking for a delicious breakfast to make for general conference weekend that won't mean slaving in the kitchen all morning?  Look no further!

One of my favorite breakfasts ever is french toast.  This stuffed french toast recipe takes a really good thing and makes it extraordinary.  This is a great breakfast to serve to guests, because it's not difficult or expensive to make, but it looks fancy and it tastes soooooooooooooooo delicious!

Just look at this beautiful picture that I stole from the Tasty Kitchen website:

Yes, that is pretty much exactly how mine look, too!  It's not one of those scrumptious looking photos that are impossible to duplicate in real life.  :)

I found this recipe on the Tasty Kitchen website.  You can click HERE to see step-by-step instructions with pictures.

Ingredients:

• 1 loaf French or Italian Bread 
• 6 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit) I used my homemade strawberry jam
• 1/2 cup fresh fruit (optional) I used 1/2 cup of sliced strawberries, mixed with a little sugar
• 8 oz. cream cheese, at room temperature 
• 2 whole eggs 
• 1 Tablespoon cinnamon 
• ½ cup skim milk 
• 2 Tablespoons butter

Heat skillet or electric griddle to 325 to 350 degrees. Cut french bread into 2-3 inch wide slices. You should get about six pieces from a loaf of French or Italian bred, minus the end pieces.  Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into. In a bowl, place the room temperature cream cheese and fruit spread of your choice. Combine well. In a separate bowl, break 2 eggs; add cinnamon and milk and combine well. Now, take the fruit and cream cheese mixture and stuff into the ‘pockets’ of your french bread slices. If using fresh fruit, stuff a couple Tablespoons in as pocket as well.  Place on a plate or baking sheet. Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. When done stuffing each piece of bread, completely dip each piece in the egg mixture for about 20 seconds on each side.. Make sure all sides are covered. Fry each piece immediately after dipping.  In other words, don't dip until you're ready to put it on a hot skillet; it'll get too soggy!  Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through. When done cooking, serve immediately.

I always reserve a few sliced strawberries to place on top with some slivered almonds.  Then I dust the tops with powdered sugar, as shown in the picture.  They look so pretty!  Finally, my favorite syrup to serve with stuffed french toast is my homemade syrup I use for pumpkin waffles.  You can find the recipe here.  I think this syrup is the perfect flavor to compliment the french toast and leave your family and/or guests raving!  Enjoy!!

Frosted Banana Bars

This cake-like dessert was my personal favorite at the reunion.  It is SO addicting!

• 1/2 c. butter, softened 
• 1 1/2 c. sugar 
• 2 eggs 
• 1 c. sour cream 
• 1 tsp. vanilla 
• 2 c. flour 
• 1 tsp. baking soda 
• 1/4 tsp. salt 
• 2 medium ripe bananas, mashed 

 In mixing bowl cream butter, eggs and sugar. Add sour cream and vanilla. Combine flour, baking soda and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into greased and floured 9x12, baking pan. Bake at 350 degrees for 20-25 min. or until toothpick comes out clean. Cool.

Frosting

• 1 8 oz. package cream cheese, softened 
• 1/2 c. butter, softened 
• 2 tp. vanilla 
• 3 3/4 to 4 c. powdered sugar 

In a mixing bowl beat cream cheese, butter, and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency. Frost cake and store in refrigerator.

Lemon Poppy Seed Cake

Here is a scrumptious dessert from Grandma Klingler!

• 1 yellow cake mix 
• 1 small package INSTANT lemon pudding 
• 1/3 c. flour 
• 1/3 c. oil 
• 1 1/4 c. water 
• 4 eggs 
• 3 to 4 Tbs. Poppy Seeds 

Mix together. Spray bundt pan with cooking spray. Pour batter into pan. Bake at 350 degrees for 45 min or until toothpick comes out clean. Take out and let sit for a few min. before dumping out onto a cake plate. Poke holes in top with a toothpick. Pour glaze on top of cake.

Glaze

• 1 1/2 c. powdered sugar 
• 3 Tbs. Lemon juice 

Mix and pour over top of cake.

Chicken and Apples Salad with Honey-Lime Dressing

Another great salad from Grandma Klingler!

Chicken and Apple salad
 

• 2 lbs. Chicken tenders                 
• 1 (7 oz.) round Gouda cheese (I have also used Mozzarella)     
• 1/2 c. celery diced          
• 1/2 c. seedless grapes, halved  
• 2 tart apples, cored and cubed    
• 1 (8 oz.) bowtie pasta, cooked and cooled                              
• 1 can pineapple tidbits    
• 2/3 c sliced almonds

Honey-Lime Dressing

• 1 c. Mayonnaise      
• 1/4 c. sour cream        
• 3 Tbs. lime juice      
• 3 Tbs. honey   
• 1 Tbs. popy seeds

Combine all ingredients. Stir in honey-lime dressing. Garnish with lemon twists and avocado slices.  (Note: for best results add dressing just before serving.)