KEY LIME CHEESECAKE PIE

It's hotter than you know what here!!! I thank God daily that
I do not have to work outdoors in the summer (or anytime for that matter).
If you have to work outdoors remember to stay hydrated!
We are now almost 7 weeks pregnant (well not me, but my sweet daughter-in-law Kristen)
She has an appt next week for an ultrasound...cannot wait !
I know that they are going to be wonderful parents...they have been so blessed!
Now onto some delicious pie. This is a combo cheesecake/pie.
I don't know about you but I love cheesecake and I love key lime pie...
so this recipe is right up my alley !
Its light and creamy and oh.so.cool !
Enjoy.....

KEY LIME CHEESECAKE PIE

Ingredients

• 8 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature*
• 1 (12 oz.) can evaporated milk
• 5 tablespoons bottled unsweetened Key lime juice
• 1 extra-large (9 in.) packaged graham cracker crust
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon pure vanilla extract

Preparation

Preheat oven to 350°F. In electric mixer, beat softened cream cheese and granulated sugar at high speed until fluffy, about 3 minutes. Add eggs and beat until blended, about 1 minute. Add evaporated milk and lime juice, then mix at low speed until blended. Pour batter into crust and bake until set in center, 35 to 40 minutes. Let cool on rack for 20 minutes, then chill until cold, about 1 hour.

Right before serving: Beat cream, confectioners' sugar and vanilla extract in an electric mixer, until stiff enough to spread. Serve cream on top of pie.

OH YUM !

So, if you like spinach and artichoke dip then you will L.O.V.E these Baked Artichoke Squares! Simple to make very very tasty. They can be served as an appetizer or a side dish ...
the choice is yours!

BAKED ARTICHOKE SQUARES




Ingredients
2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (14 oz) can artichoke hearts, chopped
1 (9 0z) package frozen spinach, thawed and squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 tsp. garlic powder

Directions
Heat oven to 375. Unroll dough into 4 long rectangles. Place crosswise in ungreased 9X13 baking pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal.
Bake at 375 for 10-12 minutes or until light golden brown.

AMAZING NEWS !

OKAY so this is possibly the most amazing news I have had to share with you all..
are you ready?
I am going to be a GRANDMAW !


FINALLY !
Jordan and Kristen are expecting a baby at the beginning of March and we are all thrilled.
I know they are going to be amazing parents.
And of course I will be an amazing YaYa!
Yes YaYa !
No I am not Greek but I have always loved the Greek name for Grandmother so this little one
will call me YaYa! And of course Rene' will be Poppa!
God is Good !

HAPPY 4TH OF JULY !

HAPPY 4TH OF JULY !
It's gonna be a hot one folks so stay in the AC if possible! We have had rain here for the last 2 weeks, compliments of Hurricane Alex. But at least we were spared the hurricane itself. The oil situation is still terrible and there is no end in sight. Our beaches/coast will never be the same. Makes me so sad.
Here is a really simple brunch recipe that I think you will all like.
You probably have most of the ingredients already so bake away!!

ORANGE BRUNCH CAKE



2 cans of Hungry Jack biscuits (or other flaky biscuits)
1/2 cup orange juice
1/2 cup butter
1 cup sugar

Lightly pull apart a couple of layers on each biscuit, then lay the biscuits standing on end in greased bundt pan.

Combine orange juice, butter, and sugar in small saucepan and stir until boiling and sugar is dissolved. Pour sauce over biscuits.

Bake at 350 degrees for 30-35 minutes. Invert onto serving plate and serve warm. Serves 6-8.

Cool Summer Recipe

The only thing I can think about is keeping cool and this recipe is light and cool. I have made it for several family functions and everyone loves it...and there is none left at the end of the day! Its one of those "go to" recipes when you just don't know what to bring to a function. I have made this using pound cake and freshly baked cake...you can be creative and add any kind of cake or cookies you want to it.....have fun with it! And ENJOY !

Banana Split Trifle

Ingredients:

• 1 (3.4oz) pkg each vanilla & chocolate pudding
• 4 cups milk, divided
• 60 vanilla wafers
• 3 bananas, sliced
• 6 tablespoons chocolate syrup, divided
• 1 (15 oz) crushed pineapple, drained well
• 1 (8 oz) frozen whipped topping
• 10 maraschino cherries, drained and halved
• 1/4 cup finely chopped pecans

Preparation:

Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings.

IS IT HOT OR WHAT?

OH MY the temps here are in the upper 90's with a heat index of 105-110 !
Now THAT'S hot!
If you don't have a pool, I suggest staying indoors and soaking up the AC !
Today I am sharing a super easy and super delicious Strawberry Cake.
Its light and so refreshing...especially with a tall glass of cold milk !

STRAWBERRY CAKE


1 (18.25) box white cake mix
1 (3oz) box strawberry flavored instant gelatin
1 (10oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Pre heat oven to 350. Lightly grease 2 round 9-inch cake pans.
In large bowl, combine cake mix and gelatin.
Add pureed strawberries, eggs, oil and water;
beat at medium speed until smooth.
Pour into prepared pans and bake for 20 minutes,
or until a wooden toothpick comes out clean.
Let cool in pans for 10 minutes.
Remove from pans and let completely cool on wire racks.

STRAWBERRY CREAM CHEESE FROSTING

1/4 cup butter, softened
1 (8oz) package of cream cheese, softened
1 (10 oz) package frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 cups powdered sugar
In large bowl, beat butter and cream cheese at medium speed until creamy.
Beat in 1/4 cup strawberry puree, keep the remaining for another use.
Beat in extract. Gradually add powdered sugar, beating until smooth.
If you want a pinker frosting, you can achieve that with a few drops of red food coloring.
Spread Strawberry Cream Cheese Frosting in between layers and on top and side of cake.

FATHER'S DAY

As you all know this weekend is Father's Day weekend. I miss my Dad so very much and think of him every single day. His favorite cake of all time was either coconut or German Chocolate cake. In honor of him I decided to share with you a recipe for a German Chocolate Pizza...yeah you heard it right...pizza ! It is super easy to make and absolutely yum-o! Bon Appetite

GERMAN CHOCOLATE PIZZA

6 Rhodes Texas™ Rolls, thawed to room temperature(you can find these in the frozen food section at Walmart or Sam's)
1 cup milk chocolate chips
1 cup shredded coconut
1 cup chopped pecans
14 ounce can sweetened condensed milk

Directions:

Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Turn up the edges of the dough to form a ridge. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 5 minutes. Layer pre-baked crust with chocolate chips, coconut, and pecans. Drizzle with condensed milk. Bake at 350°F for 15-20 minutes.

FIGS ANYONE?

OMG I just love figs. I can eat them right off the tree or slow cooked to make the best fig preserves you ever tasted. Thanks to my Grandmaw for teaching all of her grandchildren how to cook fig preserves. This recipe for FIG CAKE is so easy and so delicious!!!! Don't knock figs until you have tried them....I promise you won't be sorry you did !!!

FIG CAKE

Ingredients

2 cups flour
2 cups sugar
1/2 cup cooking oil
1 cup buttermilk (sour milk)
3 eggs
2 cups figs
1 cup chopped pecans
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

Directions

Combine all ingredients together.

Bake in a lightly oiled 9x13 bundt for one hour at 325 degrees.

Sprinkle with powdered sugar

Heat - Humidity - Rain - etc

The south Louisiana summer pattern is here..heat, humidity, afternoon showers followed by more heat and humidity!! I am reminding myself about all the complaining we did when we had such a cold winter how we wished for summer!! Does that make it more bearable? Hardly! And now we have entered into hurricane season! With all of the oil along our coastline, a hurricane would be even more devastating for our wildlife and our lifestyle! Come on BP get your act together !!!!!
Here is a simple recipe for a delicious cheesecake made with Bisquick mix! Doesn't get more simple than that! ENJOY !

IMPOSSIBLY EASY CHEESECAKE



3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick® mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened


1. Heat oven to 350°F. Grease 9-inch pie plate.
2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool.
Refrigerate until ready to serve.
Cover and refrigerate any remaining cheesecake.

Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

http://www.bettycrocker.com/recipes/impossibly-easy-cheesecake/7828fb89-f535-4746-b6b3-1ce38f63039d

AI FINALE and TACOs

Just counting down the time until the AI Finale...I really think Lee will win it. We shall see! They are both deserving of a win and no matter what, both of their careers will take off! Last night I watched The Biggest Loser Finale...WOW if that doesn't inspire I'm not sure what will! So right after I eat those tacos tonight (and the peach cobbler) I am getting back on my WW diet! That doesn't mean I will stop posting recipes, because I am still a collector of great recipes..diet or not.
Have a blessed evening !

FREE FRIDAY !

Okay so ask me if I am glad I am off tomorrow...go on...ask me!
HECK yes I am !!
I know I said I love my Wednesday's off, but Friday...how I love thee!
Its been a busy week and I told one of my co-workers today that I think this oil spill has affected peoples brains.
I am so serious.
Some of the nurse calls I got this week have been RE-DIC-U-LOUS !
But hey, it's job security.
OK now on to the recipe !
First thing..I LOVE anything lemon!
And I LOVE lemon poppy seed muffins,
so I knew I'd LOVE this cake!
It's super easy to make ... ENJOY

LEMON POPPY SEED CAKE



1 box lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup lemon frosting

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.
3. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.


4. In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side.

Store loosely covered.

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BANANA CREME BUNDT CAKE

If you love banana nut bread, then you will love this cake! It's so simple to make and only uses a few ingredients! It's yummy for breakfast, or anytime of day !
A cup of hot coffee or a large glass of cold milk completes this cake!
ENJOY !
BANANA CREME BUNDT CAKE



Ingredients

2 bananas
1 (3 ounce) package banana instant pudding
1 cup water
1 yellow cake mix
4 eggs
1/4 cup oil
1/2 cup finely chopped pecans
Directions

In large mixing bowl, mash banana
Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
Add chopped pecans.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 60 minutes.
Cool in pan for 15 minutes.
Remove from pan and let cool.

NOT MY MOMMA'S MEATLOAF

I really enjoy my Wednesday's when I am off ! I mean I LOVE the Friday's that I am off but I really enjoy the Wednesday's for some reason. Maybe because it breaks the week for me...I don't know...guess it doesn't matter...I just LOVE it ! And I just had to say it.
Addie is off with her friends for the afternoon and I am "piddlin" on the computer while waiting for the dryer to beep. Then its time to cook supper. My fav meal tonight...meatloaf, mashed potatoes and peas...YUMM-O. Nobody makes meatloaf like my Mom but I think I come in a close second..well ok maybe 3rd because my mother-in-law makes a pretty mean meatloaf too. Today I am sharing a recipe I borrowed from a fellow blogger and it's called "not my Momma's meatloaf". This is the first time I fix it so I can't tell you yet how good it is. I will let ya know tomorrow!
Have a blessed day.

Not My Momma's Meatloaf

2 lbs. lean ground beef
1 box chicken flavored Stove top stuffing
(Chicken I used Cornbread Flavor)
1 small can of tomato sauce (8oz)
3 T. Worcestershire sauce
2 beaten eggs
1 small minced onion
few dashes of Lawry's seasoning salt

In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients. However, don't over mix or you will get a tough meatloaf! Instead, mix until just combined and then press into a greased bread pan. Bake at 375 degrees for 30-40 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain. You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.

GLAZE

Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake. I save a bit of the glaze to brush more on top the last 5 minutes of baking.

http://www.mommyskitchen.net/2009/07/not-my-mamas-meatloaf.html

OIL SPILL

Well unless you have been hiding under a rock, you have heard about the explosion/oil spill in our wonderful Gulf of Mexico. The whole situation makes me so very sad. 11 men lost their lives, 100's lost their jobs, and untold amounts have lost or will lose the access to the wonderful seafood that we so love here. I am hoping that the media is making more of it than there is but something tells me that this is not going to be anything nice. This will affect us for a very long time and in so many ways. Prayers for everyone involved...especially the families who lost loved ones.

Now on to a delicious recipe that I "borrowed" from Paula Deen. That woman just LOVES to fry things doesn't she? Well this concoction sounds so yummy and so full of calories. Drop me a line if you try it and let me know how it turned out !

Peanut Butter and Banana Stuffed French Toast

Ingredients:

1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 1/4 teaspoon sugar
2 large eggs
1/2 cup whole milk
1 banana, peeled and thinly sliced
2 teaspoon honey
1/4 cup peanut butter
8 slices of white bread
1/2 cup granola
1 1/2 tablespoon unsalted butter
maple syrup

Directions

Preheat oven to 350 degrees F. Place the granola in a shallow bowl; set aside.

Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.

In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.

In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.

http://www.pauladeen.com/recipes/view2/peanut_butter_and_banana_stuffed_french_toast/

Orange Cream Fruit Salad

This fruit salad is so light and delicious! Perfect for your spring/summer outdoor dinners! ENJOY



1 can pineapple tidbits
1 can lite peach slices
2 granny smith apples, peeled and chopped
1 can mandarin oranges
2 bananas cut in chunks
1 small pkg. instant vanilla pudding mix
3/4 c. milk
3/4 c. sour cream
2-3 T. sugar
1/3 cup frozen orange juice concentrate, thawed

Mix together the instant pudding and milk. Stir well and allow to thicken in the fridge for a few minutes. Stir in the sour cream, orange juice and sugar. In a separate bowl, add all the fruit (drain all canned fruit) and mix well. Gently stir in the orange dressing. Cover and refrigerate a few hours before serving.