Cookies and Cream M&M Cookies

I had to have cookies to take to Charlot's school for the Christmas program last night. I asked Charlot what kind of cookies she wanted...her response...Dairy Queen ice cream. Thanks kid that's a real practical cookie. Then it was almost a challenge for me how could I make these cookies remind her of her favorite DQ treat. Basically I decided to chuck it full of her favorite blizzard toppings and I will say they results were awesome! I will admit at first I threw a whole bunch of M&M's into the dough and the resulting cookie was way toooooo sweet and chocolaty for me. Plus I decided that topping each cookie with 5 or so M&M's resulted in a prettier cookie because you could see the pretty candy. But you do as you wish these cookies are flexible. 

This would be prefect for a Christmas cookie exchange or whatever your holiday needs. I know that both young and old will enjoy this sweet treat!

1 Cup Butter (2 Sticks) Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/4 Cup Flour

1 tsp Baking Soda

1 tsp Salt 

16 Oreo Cookies Crushed

Mini M&M's for topping

Pre-Heat oven to 375. Cream together Butter and Sugars until light and fluffy, add eggs in one at a time follow with vanilla. In a separate bowl stir together flour, soda, and salt, gradually add to the butter/sugar mixture until well combined. Fold in Oreo's. Drop TBSP size balls of dough onto a greased cookie sheet top with some M&M's. Bake for 10 minutes. ENJOY!

And those of you who are wondering yes I am drinking my milk out of a stemless wine glass...who said milk and cookies wasn't classy.

Oreo fluff

I'm taking a little break today from the last two week recap to introduce you to this recipe!!! As a kid we had a Golden Corral in the neighboring town and my Granny Fletcher loved to eat there. And honestly so did I! Clam strips and Oreo salad what more could a kid ask for, those were definitely the first two things I headed for!

Now many things have changed the Corral has closed and the building torn down, my Granny Fletcher is no longer here with us, I try to eat slightly more healthy. But one thing that hasn't changed is...that I LOVE OREO SALAD/FLUFF! I finally decide to attempt making it. I will say the results were very tasty, but next time I probably will leave the Oreos in bigger pieces. This dish would be perfect for those end of summer barbecues that will be occurring this weekend! Your taste buds and your friends will thank you!

Oreo Fluff
2 box vanilla instant pudding
2 8 oz packages cream cheese room temperature
2 cup milk
16 oz Cool Whip
1 bag Oreo's (Crushed)

In a mixing bowl beat dry pudding with cream cheese until smooth. Slowly add milk until cream no lumps. Fold in Cool Whip and Oreo's. Cover and chill at least 3 hours.

The Perfect 4th of July Dessert...

Now we all (including me) might have thought this lovely little blog might have died and went to Google heaven. BUT fear not! I am trying to do my best to post more and more and more! I PROMISE, and I know I have promised this before, and I really do mean it each and every time…it’s just I get busy life gets crazy…all the usual excuses!

So just a wee little family update then on to today’s recipe…Charlot’s t-ball season is now officially over, they played one game, darn rain, I have a post ready for this! Oh and since I lasted talked to you lovely people we have gained a new cousin, little Miss Ava joined the family a bit earlier than expected but she is so very welcomed. Mommy, daddy and big sister Mia are all in love and doing well. I will post about her soon as well…promise…don’t hold my feet to the fire though!

Ok so if you are like me you love desserts, ok who really doesn’t…NO ONE!!! But if you are like me and love desserts in the summer to be a bit on the lighter side and possibly a bit fruity this one is for you! Plus if you are looking for that last minute 4^th of July dessert here you go!

Patriotic Ice Box Cake

2 sleeves Graham Crackers

2 boxes Cheesecake Flavored Pudding

3 Cups Milk

1 Container Cool-Whip

1 Cup Blueberries

2 Cups Strawberries (sliced)

In a large bowl combine pudding mixes and milk, sit in fridge to allow thickening. Once nice and thick gently stir in half of the container of Cool-Whip. In a 9x13 pan cover bottom with a single layer to graham crackers. Top with half the pudding mixture, followed by half the blueberries and half the strawberries. Add another layer of graham crackers, repeat pudding and fruit layer. Top with more graham cracker sheets. Spread remaining Cool-Whip over the final layer of graham crackers. Cover and refrigerate for a few hours to soften crackers. Serve and enjoy! 

And the Winner is...Thin Mint Cheesecake

Ok guys the voices of my loyal readers have been heard in a very very very close margin the Thin Mint Cheesecake won! HOORAY!!! Since it was so close the Egg Rolls will be the next posted recipe (I’m guessing Monday)!

Oh and the really important part!!! The winner of the giveaway goes to Ms. Lacy Jones!!! Congrats Lacy! I will be contacting you about your prize!

Now back to this cake! YUM! I made this cake for a customer, who wanted something festive for a St. Patrick’s meeting. I felt this would be perfect. Who doesn’t love thin mint cookies??? Then mix them with rich creamy cheesecake what could be better! Now let me be straight with you this cake is rich and not helpful on the thighs but man oh man is it worth it!

Let’s makes this baby! Well not really ok that was too much hum ok I’ll just stop. But if you are wanting to make a baby your hubby might appreciate it again too much again I’ll stop. Let’s just make this delish cake!

Thin Mint Cheesecake

Crust

1 box of thin mint cookies (I used the Great Value kind)

2 TBSP Butter Melted

Crush all but four cookies into fine pieces. Drizzle in melted butter. Mix the crumbs and butter until you have a wet sand consistency. Press mixture into the bottom and part way up the sides.

Filling

1 ½ lbs cream cheese (full fat)

1 1/3 cup Sugar

5 Large Eggs

16 oz Sour Cream (full fat)

¼ Cup Flour

2 teaspoons Vanilla

½ bag Andes Mint Pieces (I buy these a Walmart)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour and vanilla. The last thing you should add is the sour cream and mint pieces, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours. 

Toppings

¼ cup Chocolate Chips

4 Thin Mint Cookies

½ bag Andes Mint Pieces

Don’t try top cake until after the 24 chilling period. Place chocolate chips in a microwave safe bowl and heat for 30 seconds at a time in your microwave. Stir and repeat until chips are fully melted. Spoon melted chocolate into a zip-top bag and snip the corner. Drizzle melted chocolate over the top in a crisscross pattern. Then arrange cookies in a sort of star pattern on the top and sprinkle mint pieces in-between. Chill again before serving to allow chocolate to set. Then DIG IN!

Éclair Dessert

Today for you a super easy dessert that is perfect for you to take to all the carry in dinners that will be coming up over the next few months. A few simple ingredients and into the fridge and you have dessert ready. I am not sure I would wait for a carry in dinner to make this I would just go ahead and do it. I have to say I was a little skeptical of the dessert at first but decided to give it a try; oh I am glad I did. The graham crackers soften slightly in between the pudding layers and then the thick chocolate layer on top will have you coming back for more. I think I may go have another piece right now. 

I am already thinking of the variations I can do with this. Like cheesecake flavored pudding, oh or slicing bananas up to put in between the layers, or oh maybe even strawberries, or both! YUM. The hubs would not be real happy with me about all those ideas, he says once I make something good I need not to mess with it, but hey what can I say! I can’t help myself! I sure hope you give this recipe a try! Plus this is a really kiddo in the kitchen friendly recipe to make, Charlot had a ball helping me. 

I took this to work for a luncheon, so I broke out my fancy new pan, isn't it just the cutest! I am thinking of doing a giveaway with these? What do you guys think?

Éclair Dessert

Ingredients

1 Box Graham Crackers

2 Boxes Instant Vanilla Pudding (3.5 oz)

3 ¼ Cups Milk (divided)

1 Carton Cool Whip

1 cup Sugar

1/3 Cup Dark Chocolate Cocoa Powder

1 stick Butter

1 tsp Vanilla

Directions

 Mix pudding packages with 3 cups milk, allow setting up a bit, then folding in cool whip, set aside. In a 9x13 cake pan take one package of graham crackers and line the bottom. Pour ½ of the pudding mixture over the top. Layer another sleeve of graham crackers over the pudding, top with remaining pudding. Use the final sleeve of graham crackers to layer over the pudding. Set this aside. In a sauce pan over medium heat bring ¼ cup milk, sugar, and cocoa powder to a boil. Stirring constantly allow boiling for 1 minute. Remove from heat to cool for one minute then stir in butter and vanilla. Pour over the final layer of graham crackers. Refrigerate overnight! ENJOY!

Key lime pie...

I actually had a whole different post planned for today but I just needed to post about this pie. Basically because it has been so dreary and cold here the past few weeks. Who am I kidding it has been cold all over the country! I feel like I haven’t seen the sunshine in months. I long to feel the warm sun on my face and a nice spring breeze in the air, if I close my eye really tight I can almost feel it!... Oh I guess I should wake up and get back to the pie.

This pie just looks like sunshine. With its bright colors and bursting with citrus flavors, it screams warm weather. And maybe just maybe if it screams it loud enough and wake mother nature up to the fact that some warmth would be appreciated.

Key Lime pie is one of my big brothers favorite pies, and I have making this particular one for him for a long time. Last week happened to be his birthday and when my momma said she was cooking his favorite meal for him I knew a key lime pie was in order. This seriously is one of the easiest pies you can make. I even took a from the store short cut last week when I made it, I bought the graham cracker crust. OH the HORROR!!! HA! I typically make my own but it was a busy week and the bought crust gets this pie to your mouth even quicker. I have included my curst recipe but feel free to purchase, there will be no judgment here! Also key limes can be difficult to find at times, so you can use regular limes then add the juice of a clementine or tangerine to the mix, flavors will be as close as you can get!

Key Lime Pie

Crust

Ingredients

2 cups graham cracker crumbs

2 tbsp sugar

 6 tbsp butter melted

Directions

Mix all ingredients together until you get a wet sand look. Press into the bottom and up the sides of a deep dish pie plate. Bake at 350 for 10 minutes, set aside to cool

Filling

Ingredients

1 cup key lime juice

2  tbsp key lime zest

2 cans sweetened condensed milk

8 egg yolks

Directions

Mix all ingredients together until smooth and pour into cooled pie crust. Bake at 325 for 16 minutes or until set.  Top pie with fresh whipped cream. ENJOY!

Salted Caramel Cooked Apples

The above picture is the result of the below picture. Blue Bunny just knew when they put out a cinnamon ice cream I couldn't resist, and then Wal-Mart strategically placed it directly in my path to much healthier options so basically it just fell into my cart. Oh how I love cinnamon ice cream and the very first time I ever had it was served on an apple dumpling. The memories…

When I bought this over the weekend I knew that I didn't want to eat it all by itself and making apple dumplings seemed excessive delicious but excessive. Just a normal caramel sauce was considered but I needed to make it somewhat healthy right? That is where these apples were born! Enjoy!

Salted Caramel Cooked Apples

4 Gala Apples peeled and sliced

4 TBSP Butter

¼ Cup Brown Sugar

1 TSP Kosher Salt

Melt butter, sugar and salt in a skillet over low heat , add apples and simmer on low until apples are tender. 

Cheesecake Factory Cheesecake

Cheesecake may just be the perfect holiday dessert! Why might you ask? Well basically because I said so. But also because this one isn’t super sweet so after the heavy meal it is just the right amount. Plus you can make it even more decadent if you choose by making a chocolate or caramel sauce, or maybe even a cranberry sauce. Oh man I am making myself want some of this stuff. And in addition to those great things cheesecake needs to season in the fridge so making it a day before is necessary and two days is even better. Freeing your time and oven up for other things the day of the main event!

Now I have never been a huge cheesecake fan other than when on a rare occasion we would go to the Cheesecake Factory. I love their cheesecakes, oh the variety! I would always try to recreate theirs and something was always off. Until a friend gave this recipe to me and I worked with it until perfection was achieved. Again this is just a base recipe, feel free to add toppings or stir in you flavors of choice. This recipe adapts very well to being creative! I am thinking chocolate chips, or pumpkin, or possibly apples and caramel! 

Cheesecake Factory Cheesecake

Crust

½ cup of each finely chopped pecans, almonds, and walnuts

2 cups finely chopped vanilla wafer

3 TBSP Salted Butter Melted

In a food processor grind all ingredients and add melted butter pulse together until the mixture looks like wet sand. Pour mixture into a 9 inch round spring form pan, press into the bottom and bring up the sides. This will be a rather thick crust. Set aside.

Filling

1 ½ lbs cream cheese (full fat)

1 1/3 cup Sugar

5 Large Eggs

16 oz Sour Cream

¼ Cup Flour

2 teaspoons Vanilla

½ lemon (zest and juice)

It is very important that all these ingredients are at room temperature; this will help make a smooth and silky final product.  In a stand mixer beat your cream cheese with a paddle attachment until light and fluffy gradually adding in the sugar. You need to keep your stand mixer on medium to low through the entire mixing process. Add eggs one at a time making sure each one fully incorporates before adding the next. Add flour, vanilla, lemon juice and zest mix well. The last thing you should add is the sour cream, stir until combined. Pour mixture on to crust.

Oven should be pre-heated to 325 degrees. Place a small pan of water on the lowest shelf in the oven. Before placing spring form pan in the oven wrap the bottom with aluminum foil. Place pan on the middle shelf of the oven and bake for 1 hour and 15 minutes. When baking is complete, turn the oven off and prop open the oven door for at least 1 addition hour. After this hour take cake out and place in refrigerator for a minimum of 24 hours. 

Peanut Butter Pie...YUM!

Life really is all about balance so since I posted a figure friendly recipe yesterday I figured I should feed your sweet tooth today! A co-worker of mine requested a peanut butter pie for his birthday, because he loves all things peanut butter and just knew I made awesome pies. His words not mine. Oh sure of course I can make you a peanut butter pie I said. As I was screaming I have no clue what the heck a peanut butter pie consists of!

Thank goodness for the internet! I browsed a few recipes and saw kind of what some had to offer, but most just seemed kind of heavy to me so I formulated my own version. And the results were yummy! A nice light fluffy pie with just enough sweetness plus who doesn’t love peanut butter and chocolate together. Make this the next time you are in need of a quick and easy dessert that is sure to be crowd pleasing!

Peanut Butter Pie (makes 2 pies)

2 Chocolate Crusts (I used the store bought kind)

2 8oz packages of Cream Cheese (Soft)

1 16oz Jar of Creamy Peanut Butter

2 Cups powdered sugar

2 tubs Cool Whip

1 square Bakers Semi-Sweet Chocolate

In a mixer cream together cream cheese and peanut butter until light and fluffy, gradually add in the powdered sugar. Once mixture is completely combined fold in one tub of cool whip. Split the mixture between the two crusts and top each pie with ½ of the remaining tub of cool whip. Chop chocolate square and sprinkle over the two pies. Refrigerate until serving. Enjoy!

Peanut Butter Snickers Bars

Last week a couple guys I work with kind of went out of their way to help me out on a project, something I really appreciated. Well in an effort to show them my appreciation I decided to make them a special treat customized to their likes. One of the guys loves brownies so a pan of rich fudgy brownies it was for him! The other one loves peanut butter cookies but doesn’t get them very often because he has a kiddo that has a peanut allergy. So I thought alright peanut butter cookies it is for him. On the night I decided to make these treats I also had plenty of other baking going on. Four pies, two cakes, plus the brownies and cookies to be exact.

With this in mind I had purchased some of the bagged peanut butter cookie mix to help save myself some time. The cookies were the last thing I was making that night and I was getting TIRED!!! I guess when I am tired my best brain child’s are born. I thought why they heck not make this a bar cookie but not just any bar cookie one stuffed with a snickers candy bar. There could be NOTHING wrong with any of this.

I mixed up the cookies, pressed ½ of the dough into a greased 8X8 pan, topped it with 9 fun sized snickers, and then put the rest of the dough on top. Popped it in a 375 degree oven for 25 minutes. The gates of heaven opened and amazingness was born! These puppies are good. Not too sweet just enough chocolate to add some interest to the peanut butter, plus a bit of gooey caramel. I need to go make a pan now! Ok my thighs are saying no lady you do not! Let’s just say my co-worker really enjoyed his treat.

Peanut Butter Snickers Bars

1 Pkg Betty Crocker Peanut Butter Cookie Mix

1 Egg

1 TBSP Oil

3 TSP Water

9 Fun Sized Snickers Candy bars

Pre-heat oven to 375 degrees. Grease a 8X8 baking pan. Prepare cookies according to package directions. Press ½ the cookies mixture into the bottom of the pan. Top with snickers bars. Cover the bars with the remaining cookie mix. Bake for 25 minutes. Allow to cool before slicing.

Traditional Cheesecake with Peach Whiskey Sauce

Last weekend we celebrated the hubs grandmother’s 92nd birthday, with a big family dinner. And I don’t know about your family gatherings but in ours we all bring a dish to share and dessert seems to always be a hit. When I was talking to my MIL about what I should bring she said whatever you feel it really won’t matter. I said well I am thinking about my momma’s rice and possibly a cheesecake. She oh yum a cheesecake that sounds good. Well that confirmed it I was bringing both of those dishes.


This cheesecake recipe was given to me by a good friend, and she said that supposedly it was close to the Cheesecake Factory cheesecakes. I have been making this version for several years and I would say it is the closest I have ever come to achieving Cheesecake Factory amazingness.

When I sat out to make it Saturday I wanted to alter it in some way but I was a little scared because others would be eating this, but peaches and cream cheese cake kept creeping into my mind. That is where this lovely sauce was born. I do believe the next time I make this one I will be folding some of the sauce into the cheesecake batter! Yummy!

I will say this recipe must be a success because my new BIL isn’t much of a sweet eater but does like cheesecake. And on Sunday I witnessed him eating two large pieces of this cake! I am so glad everyone enjoyed it! Hope you and yours will as well!

Traditional Cheesecake

1 ½ cups Vanilla Wafers (ground)

½ cup Pecans (ground)

½ cup Almonds (ground)

4 TBSP Butter (melted)

2 ½ block of Cream Cheese

1 1/3 cups Sugar

5 Eggs

16 oz Sour Cream

¼ cup Flour

2 tsp Vanilla

2 tsp Lemon Juice

Pre-heat oven to 325, place a dish of water on the lowest shelf, this helps the cheesecake stay moist and prevents cracking. In a food processor grind your vanilla wafers and nuts together once ground slowly add in the melted butter. This should have the texture of wet sand. Press the mixture into a large spring form pan or a 9x13 baking dish. Set aside

The remaining ingredients should be at room temperature before mixing. Keeping the mixer on a low setting the entire time. Cream together cream cheese and sugar until light and fluffy. Then add the eggs on and at a time allowing it to incorporate completely before adding the next. Add in the sour cream and flour, incorporate thoroughly. Finish with the vanilla and lemon. Pour the mixture into your crust.

Bake the cake for 1 hour and 15 minutes when baking time is complete turn off the oven and crack the oven door. Leave the cake in the oven for an additional hour. After the one hour transfer to the refrigerator. If you are baking this in the 9x13 dish reduce cooking time to 1 hour.

Peach Whiskey Sauce

1 bag of Frozen Peaches thawed

1/3 cup Sugar

1/3 cup Water

4 TBSP corn starch mixed with water to make slurry

Splash of good Whiskey

1 tsp Vanilla

In a food processor pulse the peach into smaller pieces. Pour into a medium sauce pan over medium heat. Add in the sugar and water. Allow mixture to come to a bubble stirring regularly, and then slowly stir in the cornstarch slurry. Continue cooking the mixture until nice and thick, you may need to add more slurry or more water depending on thickness. Turn off the heat and add in the Whiskey and Vanilla. Serve either warm or cool over the chilled cheesecake.

Strawberry Shortcake Cake with Fluffy Cheesecake Frosting

I found some beautiful strawberries over the weekend that were just begging me to make something spectacular. I couldn’t get the idea of strawberry shortcake out of my head but I didn’t want just your average shortcake it needed something. Enter a sweet butter cake and cheesecake and voila this bad boy was made.

I love the idea of all of these flavors marrying together but not soaking the cake and allowing each part of still have its own flavor! I took this to my parents’ house for Sunday lunch and it was met with solid reviews that I should definitely make it again.

The fact of the matter is that I started out making this to be a layer cake. Well let’s just say one layer didn’t come out of the pan so swell. But actually I liked the one layer thing it was just enough light refreshing sweet dessert without being too much. So if you are going to try your hand at making this realize the recipe is going to yield two butter cakes, which means you could go with the layer cake approach or you could make two separate cakes and have one to share with a friend! I always like that approach!

Strawberry Shortcake Cake

1 yellow cake mix

1 stick room temp butter

1 cup sour cream (I used plain Greek yogurt)

4 eggs

½ cup water

2 pints of Strawberries sliced thin

In a mixer combine all ingredients and beat on a medium speed until light and fluffy. Pour batter into two prepared 9 inch pans and back for 20-25 minutes at 350. When they come out of the oven allow to cool in the pan for 5 minutes then invert pans onto a cooling rack.

Once cakes are completely cool top each cake with ½ of the strawberries try to keep a nice even layer, it makes icing easier. Frost the cakes with your cheesecake frosting!

Fluffy Cheesecake Frosting

1 box Cheesecake Pudding

1 Cup Milk

1 container Cool-whip

Mix pudding and milk allow to set up. Fold in the Cool-whip.

Skinny Cake Batter Dip…

Horrible picture I know but give it a try!

You heard that right SKINNY cake batter dip. I promise I will do an update of my sister in laws graduation and all that has been going on in our crazy life since last week but I could not wait any longer to share this recipe with you.


Very quick though THANK YOU so much to everyone for all your kind words and prayers. My grandma is on the road to recovery. She should be leaving the hospital soon to go to skilled nursing unit at our local hospital for a few weeks. After those few weeks she should be able to return home with my papa. God is so so Good! Again Thank YOU!

Ok back to this dip! Wow it is some seriously yummy stuff! I may or may not have eaten it straight off the spoon way to many times this weekend! Plus it is super simple and your kiddos will love it. I served it was animal crackers but it is also delish with apples, strawberries, graham cracker, or licked off a plate (I would never do that!)

It is a great sweet treat for summer nice and sweet but not heavy!

Skinny Cake Batter Dip

1 box Funfetti Cake Mix

2 cups Vanilla Greek Yogurt (I use the non-fat kind from Dannon)

1 container of Light Cool Whip (Thawed)

Sprinkles (optional) (not so optional in my world but I love sprinkles)

Dippers (Fruit, Crackers, Wafers)

Mix all ingredients together thoroughly and allow to chill overnight. Top with the sprinkles just before serving.

Cinco De Mayo= Lots of Deliciousness....

Now I really don’t need an excuse to prepare Mexican food or to have a Margarita for that matter but this day just makes it feel even more festive! Today I have several recipes for you that all be wonderful for a Cinco De Mayo supper or any nights meal for that matter.


I cooked these goodies up last night at my parents for an early celebration. The feast included Tequila Lime Chicken, Spanish Rice, Roasted Fajita Veggies, Black Beans and all the fixings. The citrus theme ran through the entire meal it was delicious! I kept think the only thing that could make it better was a Margarita, but I didn’t have all the needed items to create one!

But when I got home I was still in the mood for a Margarita and I kind of wanted to make a sweet treat to take to work …thus a Margarita pie was born! Think Key Lime Pie with less lime and hint of orange! I do believe it is a keeper!

Here are the recipes if you want to recreate this spread.

Tequila Lime Chicken

6 boneless skinless chicken breasts

1 cup Tequila

½ EVOO

1 cup Lime Juice

1 tsp Salt

1 tsp Pepper

½ tsp Cumin

1 bunch Cilantro

Marinate all ingredients a zip top bag for at least 1 hour the longer the better! Grill inside or out until completely cooked through.

Spanish Rice

½ onion

1/8 cup orzo pasta

1 cup rice

2 cans Rotel Cilanto Lime Flavor

2 cups Chicken Stock

In a large skillet sauté onion, orzo, and rice until toasted. Add in Rotel and Stock. Simmer on low for 20 minutes or until most of the liquid absorbed.

Roasted Fajita Veggies

2 onions Sliced

4 Bell Peppers any color

4 TBSP EVOO

1 TBSP Garlic Salt

1 TSP Black Pepper

1 Lime

Spread all veggies on a large baking sheet and toss with oil, salt and pepper. Roast in a 400 degree oven for 20 to 30 minutes. When they come out of the oven squeeze the juice of the lime over them and serve.

Margarita Pie

1 Shortbread Crust (honestly I had a premade one at home so I used that)

1 14oz can Sweetened Condensed Milk

¼ cup fresh lime juice

¼ cup fresh orange juice

1 tsp lime zest

1 tsp orange zest

4 egg yolks

¼ tsp kosher salt

Whipped Cream (for topping)

Mix all ingredients thoroughly and pour in to pre-baked pie crust. Bake at 325 for 16 minutes. Top with whipped cream.


ENJOY!!! and HAPPY CINCO DE MAYO oh and HAPPY MONDAY

Kentucky Butter Cake

What could be a better dessert for your derby party than liquor soaked butter cake? With the derby quickly approaching this weekend you know preparations at Churchill Downs are well under way. The horses are probably being fine-tuned, bathed, brushed and whatever else they need. The jockeys are trying to mentally prepare. And every good southern woman (or any woman for that matter) attending is making certain that she has the most perfect hat!


Oh I have dreamed many years of attending the derby…not necessarily for the races but oh my goodness any excuse to wear an over the top hat is the place for me! Just ask my momma as a kid I always insisted in having a hat for Easter! I would love to be invited to some British wedding just to have an excuse to wear an amazing hat! Plus I think I could really get in to betting on racing animals.

Anyway I digress this cake is rich, luscious and very buttery. Oh goodness I can taste it now. This is one of my momma’s tried and true recipes that never get turned down. The cake only gets better the longer the butter sauce soaks in.

In addition to your Kentucky Hot Browns and Mint Juleps give this recipe a go for your derby party or any party for that matter!

Kentucky Butter Cake

1 Cup Butter Softened

2 Cups Sugar

4 Eggs

1 Cup Buttermilk

2 tsp Vanilla

3 Cups Flour

1 tsp Baking Powder

1 tsp Salt

½ tsp Baking Soda

Grease bottom only of a 10in tube pan. In a large mixing bowl cream butter. Gradually add sugar; continue creaming until light and fluffy. Add eggs one at a time beating well after each. Add remaining ingredients. Blend on a low speed until moistened, beat 2 additional minutes on medium. Pour batter into the pan. Bake at 325 for 60 to 65 minutes.

Butter Sauce

1 cup sugar

¼ cup water

½ cup butter

1 tablespoon of rum flavoring (or bourbon)

Prepare butter sauce in the last 15-20 minutes of baking of the cake. In a small sauce pan combine butter, sugar and water beat until melted do not boil. Add liquor. When the cake comes out of the oven prick the top with a fork and pour warm sauce over the cake. Cool cake completely before removing from the pan.

Nutella Rice Krispie Treats…

If you are looking for a quick simple treat that will make you kick up your heels with delight. Then these puppies are it! Warning they are DANGEROUS. I can’t really be left alone with a pan of these, I hate to admit it but I think I have put down four maybe five in one day. Oh the deliciousness! They are sweet, salty, and chocolately good golly they are good.

I swear Charlot can sense I am making these as soon as the butter starts melting. She is in the kitchen begging for a “TREAT.”

Make these bad boys soon!!! You will never look at a rice krispie treat the same again!

Nutella Rice Krispie Treats

½ cup plus 2 TBSP Butter

1 bag of big marshmallows

4 TBSP Nutella (or more if you like)

5 cups Rice Krispie Cereal

1 Tsp Kosher Salt plus more for sprinkling

Grease your pan of choice really well, I use a rimmed cookie sheet. Melt ½ cup butter in a large pot. Once butter is melted add in your marshmallows. Once they are almost melted add in 1 tsp kosher salt. Stir that in really well then add the glorious goodness NUTELLA. Stir until smooth. Turn heat off and add the cereal stir to combine. Pour the mixture into your prepared pan. Press it down firmly. (Hint: Spray your hands with some cooking spray to prevent the mix from sticking to you!) While the mix is still warm sprinkle the top with more kosher salt. Allow to cool and cut into squares.

Weekend visitors and Apple Dumplings

This weekend we were blessed to have my sister-in-law come to visit with her boyfriend, she is working in Illinois this summer, we haven’t gotten to see her much. I decided to have them over for supper, this was the first time I cooked for her boyfriend and I wanted to make a dessert to impress. I have wanted to try out this apple dumpling recipe for quite a while. And let me tell you this didn’t fail to impress. It was so good! So I know that it isn’t fall and that apple dumplings are typically a fall dish and most of us are relishing in cool and refreshing desserts of summer. But this is a must try I mean MUST. Make it now make it again when apples are in season, make it for your momma, make it for your sister, make it for yourself whatever you do just make it!


We did have a wonderful visit with our guests and we hope to see them again really soon!!!

For the recipe click HERE

Here are some other pictures of my super cutie this weekend, she is getting so big and she is so much!

Silverware is quite a challenge but she sure is trying!

Just doing a little art project!!!

Hope everyone has an amazing week!