Dreamy Lime Jello.

This is a quick and refreshing alternative to traditional jello. Perfect for the hot and steamy days of summer. And you don't have to use lime-flavored jello - you can use any flavor!

Dreamy Lime Jello

2-small packages of lime sugar-free jello

2 cups hot water

2 cups vanilla ice cream

Combine jello and hot water. Mix until dissolved. Add ice cream and stir until ice cream is melted. Pour into decorative bowl and refrigerate until set.

So easy and so tasty!

And the Winner Is...

You may remember the recipe for Garlic Pepper Shrimp and our give away from last week...

Our winner - commenter #2!!

goldenwife said...

Sounds amazing! Brock would love this and the best part is...it's so simple!!!!

MAY 8, 2010 4:20 PM

Send me an email or facebook me so I can arrange for you to get your hand on your bottle of Garlic Pepper Seasoning!!

And Gretchen, yes, this would also be delicious on chicken!

Brownies on Steroids.

The title says it all...because by "Brownies on Steroids", I mean very chocolaty with a touch of tofee and peanut butter goodness. These are no regular brownie!

And, if you are in need of a treat for a chocolate-lover in your life, this might be the answer! I bookmarked this recipe months ago and finally had an opportunity to give it a try and I'm so glad I did!

Brownies on Steroids

(adapted from Inn Cruises who got it from Andon-Reed Perspectives)

1 3/4 cups flour
3/4 cup powered sugar
1/3 cup baking cocoa
3/4 cup butter
14 ounce can sweetened condensed milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips (divided)
1 cup pecans
1 cup English toffee bits

1 cup peanut butter chips

Combine flour, sugar and cocoa. Add the butter and mix. Mixture will be dry. Press firmly into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes.

While the crust is baking, combine condensed milk, vanilla and 1 cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over crust. Sprinkle with pecans, toffee bits, and peanut butter chips. Press down to sink the pecans, toffee bits, and peanut butter chips into the chocolate mixture. Bake for another 18-20 minutes.

Pretty easy, huh!? These bars received rave reviews and several people have asked for the recipe. Judging from that I'd say these deem repeating!

Hurry and try these because I have another chocolate bar recipe on its way!

Pineapple Cream Cheese Bars.

To recover from the shock of snow and cold in Wisconsin I decided to make these tropical Pineapple Cream Cheese Bars to take me back to the days of flip flops and capris! Whip up a pan of these bars and you'll be well on your way to summer!

I first tasted these bars after purchasing them from a bake sale at work. I remembered liking them... A year later I opened crushed pineapple instead of pineapple rings and needed to figure out something to do with the crushed pineapple. Immediately these bars popped into my head! I tried googling, checked baking websites and blogs, but came up empty handed. I facebooked a neighbor who also works at the clinic and who's department hosted the bake sale. I scored big when I found out she made them and she shared the recipe! Then in March I made these for church fish fries hoping I would get to taste them again, but they never showed up on our table. And now, I made them as part of our mother's day spread.

If you are a little weary of the thought of pineapple and cream cheese - don't be! They remind me of fruit & dip or fruit pizza - both very common fruit and cream cheese eats. I think there were mixed reviews. I thought these were awesome as did several others (thanks Michelle, Lindsay & Linda!). I did get mixed reviews though.

Pineapple Cream Cheese Bars.

(recipe adapted from Neighbor Carol)

Crust:

1 cup butter

2 cups flour

1 cup sugar

Combine ingredients until well mixed. Press the mixture into the bottom of a 9x13 pan. Bake for 10 minutes in a 350 degree oven.

Filling:

2 - 8 oz. packages of cream cheese (softened)

2 tablespoons vanilla

1/4 cup milk

1/4 cup sugar

2 cups crushed & drained pineapple

Beat cream cheese until smooth. Add vanilla, milk, and sugar. Fold in crushed pineapple. Pour over slightly cooled crust.

Topping:

1 cup white chocolate chips

Sprinkle chips over the filling and return bars to the oven. Bake for 20 minutes in a 350 degree oven. Allow bars to cool before cutting. Keep uneaten portions refrigerated.

Although these bars are similar to cheesecake, they are not at all heavy. They are light and airy! I urge you to take a chance and make these. They are definitely a treat worthy of spring!

Garlic Pepper Grilled Shrimp.

I have always been a fan of Tastefully Simple. In recent years it has been their seasonings that I can't live without! The Garlic Garlic. The Bacon Bacon. The Onion Onion. The Seasoned Salt. Dried Tomato & Basil Pesto. And new this season - Garlic Pepper Seasoning.

And with the garlic pepper I created this masterpiece! Ah-mazing shrimp!!! It for sure ties with the grilled shrimp I made last year. It might even become the leader because it is so easy.

Garlic Pepper Grilled Shrimp

(Recipe by Mom Taught Us)

1 pound shrimp (pre-cooked or raw)

1 tablespoon garlic pepper seasoning (from Tastefully Simple)

1 tablespoon roasted garlic infused grape seed or olive oil

1 tablespoon lemon juice

Combine all the ingredients and grill (until heated through or cooked through) in an aluminum foil pan. Enjoy!

That's it! I told you it was easy! So simple and tasty!

And if you are wondering where to get your hands on some of the garlic pepper you are in luck! Heidi is now selling Tastefully Simple! All you have to do is leave a comment or send Heidi a message and she hook you up with this or any other products.

In honor of Heidi kicking off her business we are hosting a give away! Leave a comment on this post and you will be entered into a drawing for a free bottle of the garlic pepper seasoning!

Rhubarb Ice Cream.

Another recipe that I found about a month ago that I have been waiting to make!

I loved that this ice cream did not involve eggs or a lengthly cooking process. It went together very quickly and tasted delicious! It was a sweet reminder of the rhubarb sauce that Gary and I make each year. A favorite recipe passed down from Gary's grandmother.

The ice cream was not overly sweet - I bet it would taste even more phenomenal had I used the recommended cherry blossom extract or rose water. I might need to make an online purchase to get one or both of these products!!

Rhubarb Ice Cream

(recipe adapted from Not Without Salt)

3 1/2 cups rhubarb (cut into chunks)

1/2 stick butter

Seeds of 1 vanilla bean

1 teaspoon vanilla

1 cup brown sugar

1/4 teaspoon salt

2 cups heavy cream

1 cup milk

Combine the rhubarb, butter, vanilla extract, seeds of vanilla bean, sugar, and salt in a saucepan. Cook (covered) over medium heat until rhubarb is soft (about 15 minutes). Break up rhubarb. Allow mixture to cool slightly. Add heavy cream and milk. Mix well. Place in freezer for about 10 minutes to completely cool down the mixture. Once cooled, prepare ice cream as directed by your ice cream machine's directions.

Rhubarb Tart with Citrus Glaze.

I eyed up my inspiration for this dessert a month ago. Ever since that I have been waiting and waiting for our rhubarb to be ready. Finally this weekend, my husband gave me the go ahead! And, so, here it is! My first rhubarb disk of the year - rhubarb tart with citrus glaze!

Rhubarb Tart with Citrus Glaze.

(adapted from Epicurious)

1 cup orange juice

2 tablespoons lime juice

1/2 cup sugar

3/4 pound of rhubarb (thinly sliced - diagonally)

1 sheet frozen puff pastry (thawed)

1/2 teaspoon orange zest

Stir together the orange juice, lime juice, and sugar. Add the rhubarb (thinly sliced) and let stand for 10 minutes. Stir occasionally.

Lightly flour work surface. Cut pastry in half lengthwise. Roll out each piece until doubled. Arrange each pastry on an ungreased baking sheet.

Make a 1/2 inch boarder around the outside of each pastry by lightly scoring a line all around the rectangle. Prick pastry several time inside boarder with a fork.

Strain rhubarb - setting aside the liquid. Top each pastry with equal amounts of rhubarb (overlapping slightly). Fold boarder up over rhubarb slightly.

Bake until pastry is puffed and golden - about 30 minutes.

Meanwhile, boil reserved liquid in a small saucepan until reduced to about 1/4 cup. This takes about 20 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze. Sprinkle with zest.

This was worth the wait! And it is so easy. The sweetened orange juice offset the tartness of the rhubarb for the perfect sweet/tart mix!

Make sure you reduce your glaze all the way. And use a pastry brush to apply the glaze. I didn't and it made the tart soggy. :( Not that it wasn't delicious when it was soggy!!