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Friday, July 25, 2014

Lime Cupcakes with Cream Cheese Frosting

Lime Cupcakes with Cream Cheese Frosting!  Say what?!  Seriously, how good does that sound?  First of all, cream cheese frosting on anything makes it delicious.  You know what, I don't even think I need a 'second of all.'  Cream cheese frosting really says it all.  In fact, it's a complete sentence. 

Cream cheese frosting.  Need I say more?

Ingredients List:

1 box lemon cake mix
1 small box lime gelatin (mix only)
3/4 c. buttermilk
1/3 c. vegetable oil
3 large eggs
3 drops green food coloring

8 oz. reduced fat cream cheese, softened
1/2 c. butter, softened
1 lb. powdered sugar
1 tsp. vanilla extract


1. For the cupcakes, place all cake ingredients into a large mixing bowl.  Mix together 1 minute, with an electric mixer.  Scrape down sides of bowl and mix again, about two minutes.

2. Line two 12-cup muffin pans with cupcake liners.  Divide batter evenly among both pans, using a large cookie scoop.  Bake at 350 degrees for 18 minutes, or until they spring back when pressed lightly in the center.

3. Remove pans from the oven and allow cupcakes to cool completely before removing to a wire rack.  Once cool, frost cupcakes.

Frosting Directions: Cream together cream cheese and butter with an electric mixer.  Add sugar and vanilla and beat until smooth and creamy.

Yield: 24 cupcakes

Source: The Novice Chef

Nutrition Information, per cupcake: 264 Calories, 11 g Fat, 0 Fiber, 2.5 g Protein

Wednesday, July 23, 2014

French Silk Pie

 The Pioneer Woman is a genius. 

This is.

By far.

The best pie I have ever eaten.

You need to make this pie, like right now.

Ingredients List:

4 oz. unsweetened baking chocolate
1 c. salted butter (softened)
1 1/2 c. sugar
1 tsp. vanilla
4 eggs
1 package baked pie shell (not deep dish)
Sweetened Whipped Cream (recipe to follow)


1. In small microwave-safe bowl, melt 4 oz. chocolate until stirrable, at 30 second increments.  This will probably take 1 1/2 to 2 minutes.  Set aside to cool.

2. In large bowl with electric mixer fitted with a wire whisk, cream butter and sugar.  When melted chocolate is cooled, add this to the creamed mixture.  Add vanilla.  Beat thoroughly until completely combined.

3. Turn mixer to medium speed.  Add eggs, one at a time, leaving about 5 minutes between each egg addition. 

4. Pour into baked pie shell.  Smooth out pie filling.  Chill in fridge overnight. (Yes, that's right, there's no baking the pie!)

5. Top with Sweetened Whipped Cream.

Ingredients and Directions for Sweetened Whipped Cream:

In a chilled mixing bowl with chilled beaters, beat 1 c. heavy whipping cream until it begins to thicken.  Add 3 T. powdered sugar and 1/2 tsp. vanilla extract; beat until soft peaks form.  Store in fridge.

Yield: 8 servings

Pie Source: The Pioneer Woman

Sweetened Whipped Cream Source: Taste of Home

Tuesday, July 22, 2014

Frozen Key Lime Pie

I shared my first Key Lime Pie recipe on March 14--Pi Day!  You can find the link to that pie here:  And to tell you the truth, I like that pie better than the one I am posting about today.  But, variety is the spice of life, and since I love to try new recipes and different foods, let's discuss a new variation of the Key Lime Pie! 

I have passions.  One of them is good food, and if I can watch good food being made on TV before my very eyes, I'm one happy (and hungry) girl.  One of my favorite Food Network hosts to watch is Ina Garten, AKA the Barefoot Contessa.  She makes some of the most delicious-looking foods, including today's Key Lime Pie.  I really enjoyed making this pie, and since it's frozen, it has a different texture and appearance compared to most traditional key lime pies.  Once the pie is out of the freezer, it does melt fairly quickly so don't take the pie out of the freezer until you're ready to serve it.  I hope you enjoy this pie, especially during these hot summer months!

Ingredients List:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. melted butter

6 XL egg yolks (at room temperature)
1/4 c. sugar
1 (14 oz.) can sweetened condensed milk
2 T. grated lime zest
3/4 c. freshly squeezed key lime juice (4-5 limes) (you can use regular limes)

1 c. (1/2 pint) cold heavy cream
1/4 c. sugar
1/4 tsp. vanilla extract
8 thin lime wedges or slices, for garnish


1. For the crust: Combine crumbs, 1/4 c. sugar, and melted butter in a bowl.  Press into a 9 inch glass pie plate, making sure the sides and bottom are even thickness.  Bake at 350 degrees for 10 minutes.  Cool completely.

2. For the filling: Beat the egg yolks and 1/4 c. sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes, until thick.  With the mixer on medium speed, add the sweetened condensed milk, lime zest, and lime juice.  Pour into the baked and cooled pie shell.  Freeze.

3. For the decoration: (Use a chilled mixing bowl and chilled beaters for best results.)  Beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the 1/4 c. sugar and vanilla extract, and beat until firm.  Spoon onto the frozen pie and decorate with 8 lime wedges or slices.  Freeze for several hours or overnight.  Serve frozen.

Yield: 8 servings

Source: The Food Network

Monday, July 21, 2014

Chocolate Sorbetto

Earlier this year we took a trip to Busch Gardens in Williamsburg, Virginia.  I was in the midst of a 3-month elimination diet to help cure some GI problems and was off of all sorts of foods including dairy, wheat, and--of all things--vanilla.  As we were passing through "Italy" my husband spotted a little gelato stand and pointed it out.  I thought this was really cruel at first because I happen to ADORE gelato and obviously couldn't have any.  However, it turned out to be fortuitous because they also had sorbetto.  Now, I'd never heard of it but it sounded like something worth investigating.  We asked and to my delight we were told that it had no dairy and no vanilla!  SCORE!!!  We shared a chocolate sorbetto and later returned for a combo of strawberry and chocolate because it was so good.  I vowed to find some sorbetto recipes and make some for myself.  This recipe comes VERY close to the Busch Gardens one.  All my kids loved it!  We served it with homemade strawberry jam to cut the richness a little.

Chocolate Sorbetto
3 cups water
1 1/2 cups sugar
4 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened cocoa
1 1/4 tsp. vanilla extract*

1.  Bring the water and sugar to a boil in a medium saucepan, stirring often to make sure all the sugar dissolves.  Reduce the heat and let it simmer for 4 minutes.
2.  Take the saucepan off the heat and add in the chopped chocolate, whisking until the mixture is completely smooth.  Add the cocoa and whisk till smooth.  Add vanilla and whisk.
3.  Pour mixture through a fine sieve into a bowl to cool to room temperature.  Stir often while it cools.
4.  Cover and chill at least 4 hours.
5.  Pour into ice cream machine and process by manufacturer's directions.  Transfer to freezer container and freeze at least 2 hours.

To serve, remove container from freezer and allow to stand at room temp for 15 minutes.

FYI--Sorbet and sorbetto are sometimes used interchangeably.  From what I can tell, sorbet is French in origin while sorbetto is Italian.  From what I have experienced, sorbetto seems to be creamier in texture than sorbet.

Source: (slightly adapted)

Sunday, July 20, 2014

Keeping the Sabbath Day Holy

“Remember the sabbath day, to keep it holy.
“Six days shalt thou labour, and do all thy work:
“But the seventh day is the sabbath of the Lord thy God: in it thou shalt not do any work, thou, nor thy son, nor thy daughter, thy manservant, nor thy maidservant, nor thy cattle, nor thy stranger that is within thy gates:
“For in six days the Lord made heaven and earth, the sea, and all that in them is, and rested the seventh day: wherefore the Lord blessed the sabbath day, and hallowed it” (Ex. 20:8–11).
Keeping the Sabbath day Holy is important, and in an article by Elder Earl C. Tingey from the February 2000 Ensign, there are several examples of how we can keep the Sabbath Holy.  The following are several suggestions:
“—Engage in activities that contribute to greater spirituality.
“—Attend essential Church meetings in the house of prayer.
“—Acquire spiritual knowledge by reading the scriptures, Church history and biographies, and the inspired words of our Church leaders.
“—Rest physically, get acquainted with your family, relate scriptural stories to your children, and bear your testimony to build family unity.
“—Visit the sick and aged shut-ins.
“—Sing the songs of Zion and listen to inspiring music.
“—Pay devotions to the Most High through prayer (personal and family), fasting, administration, and father’s blessings.
“—Prepare food with a singleness of heart: simple meals prepared largely on Saturday.
“—Remember that Sunday is the Lord’s day, a day to do his work.”
One way to more effectively keep the Sabbath day holy is to prepare in advance. The following practical suggestions might well be performed by all members of the family, with husband and wife and all children cooperating together before the Sabbath in order to be prepared and ready for the Sabbath:
“—Houseclean, straighten up, refuel the car, and prepare clothing and meals in advance on Saturday.
“—Provide for recreation and amusements during the week and provide for a holiday during the week, if possible.
“—Get a good rest on Saturday night.”
For the entire article, and for further suggestions on how to keep the Sabbath day Holy, please visit the following website:

Friday, July 18, 2014

Fresh Raspberry Pie

I am visiting my parents and my Dad has the most beautiful raspberry bushes.  My Mom makes this pie out of the fresh raspberries and it is so incredibly yummy!

Fresh Raspberry Pie

1/4 cup Sugar
1 Tbls Cornstarch
1 Cup Water
1 pkg. (3 oz.) Raspberry Gelatin
5 cups Fresh Raspberries
1 Graham Cracker Crust (9 Inches)

In a sauce pan, combine sugar and cornstarch.  Add the water and bring to a boil, stirring constantly.  Cook and stir for 2 min.  Remove from heat; stir in gelatin until dissolved.  Cool for 15 min.  Place raspberries in the crust; slowly pour gelatin mixture over berries.  Chill until set (about 3 hours).  Top with whipped cream. Yield: 6-8 servings

Source: Sheryl Lewis

Thursday, July 17, 2014

Grilled Santa Fe Burgers

Here is a really tasty burger recipe.  Yeah, I don't eat burgers much any more, either, but this is a "framily" favorite at cookouts at our house. I keep getting requests to make them so an opportunity just presented itself yesterday.  It so happens that I am in charge of supper down at the beach for 23 family members so I am making these as sliders, and siding it with a double batch of  Mom's Potato Salad.  Oh heck to the yes!

1 lb. lean ground beef or turkey
1 1/2 cups (6 oz.) Mexican blend shredded cheese
1/2 cup salsa, divided
1/4 cup crushed tortilla chips
1/4 cup thinly sliced green onions
1 t. ground cumin or chili powder
1/2 t. garlic salt
4 hamburger buns, split or sourdough bread
Tomato slices

1.  Combine ground beef, 1 cup cheese, 1/4 cup salsa, tortilla chips, green onions, cumin and garlic salt in medium bowl.  Shape into 4 patties, 4 inches in diameter and 1/2-inch thick (if you are doing sliders, just make the patties the desired size.  I have a slider maker so I can press 5 at a time).

2.  Preheat grill or broiler.  Grill patties, 5 minutes per side for burgers and just watch closely for sliders.  We grilled some over charcoal, and did some on a George Foreman grill since we had so many to do.

3.  Grill or lightly toast hamburger buns.  Place burgers on buns; top with remaining salsa; sprinkle with remaining cheese.  Serve with lettuce and, if desired, tomato.

Source:  torn from a magazine, but it is from Sargento.