Wednesday, August 27, 2014

Frozen Key Lime Pies

This Recipe Makes 12:

These amazing key lime pies are so good they begin with a buttery graham cracker crust, on top of that is a silky, creamy filling with a hint of tartness from the key lime juice, then a hint of sweetness from the sweetened condensed milk. Then you top it off with cool whip and a key lime, and you have perfection.

This dessert is perfect, they taste just like a key lime pie, but in an individual size. Serve these for yourself as a dessert, any type of party, perfect anytime of the year. Who doesn't love key lime pie, and these perfect little gems are so easy to make and you do not even have to turn your oven on. Be prepared to have paper and a pen handy if you are serving these to guests because they will want this recipe, guaranteed!!!!


  1. 1/4 cup key lime juice, I use (Nellie and Joe's Famous key Lime Juice)
  2. 1 can sweetened condensed milk
  3. 8 ounces cool whip, plus more for garnish 
  4. 8 ounces cream cheese, softened
  5. 1/2 stick butter, melted
  6. 1 sleeve honey graham crackers, processed into crumbs
  1. In a food processor pluse graham crackers into fine crumbs then mix with the butter, set aside.
  2. In a largemixing bowl beat the cream cheese until smooth then add in the sweetened condensed milk and beat until smooth. Add the key lime juice and beat again until smooth.
  3. Let the whipped topping defrost and fold into the cream cheese mixture, until combined.
  4. Prepare muffin tins with cupcake liners and  fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Remove from the muffin tins, then remove the cupcake liners carefully and serve graham cracker side down. 
  5. Serve with whipped topping garnish and lime wedges. 
  6. Note: If you are serving them the same day, take out of the freezer about 30-35 minutes before serving. Or if serving the next day just keep stored in freezer and take out 30-35 minutes before ready to eat.

recipe slightly adapted and photo source from:

Friday, August 22, 2014

Banana Pudding Cake

This amazing banana pudding cake, has a moist and delicious cake, then layers of vanilla pudding mix, cool whip, bananas and Nilla wafers. The perfect cake to enjoy any time of the year, after I saw this recipe I had to make it.

This cake is perfect for any birthday parties, BBQ's, family gatherings, any type of party that when you bring this cake everyone will want a slice of this beauty. This one you have to give it a try. Another one to keep in your recipe box. Enjoy!!!


2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 teaspoons vanilla
3 cups all-purpose flour
3 1/2 teaspoons baking powder
One (1.34 ounce) box banana pudding mix
1 cup milk

For The Filling Ingredients: Whisk together the following ingredients and refrigerate until you are ready to assemble the cake, about 10-15 minutes

One (1.34 ounce) box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)

To Brush On The Layers Mix Together The Following:

1 Tbsp sweetened condensed milk
1 Tbsp milk

You Will Also Need:

2-3 medium ripe bananas, sliced and coat with lemon juice in a bowl ( 1 lemon to coat the bananas to prevent from browning)
4 cups Cool Whip for frosting

1 box Nilla Wafers

Directions For Step 1: Making The Cake

1. Preheat oven to 350 F. Prepare three 8″ round pans by lining the bottom only with parchment paper. 

2. In a large mixing bowl on high cream butter and sugar until light and fluffy, about 2-3 minutes, until a pale whitish color. Then slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
3. In a large separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
4. Stir in milk until combined. Divide batter and pour into pans. Bake 20-25 minutes or until cake is golden and begins to pull away from sides of pans.
5. Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2 Layering The Cake:

1. Level each cake. Place first layer on cake plate. Brush with a little milk mixture.

2. Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.

3. Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3 Frosting The Cake:

1. Frost with Cool Whip and decorate. Crush some Nilla wafers and spread on top if desired, then used the wafers along the sides.

Note: You may also want to put some Nilla wafers in between the layers, if desired

Store the cake in the refrigerator.

recipe and photo source from: Antoinette Franklin from

Tuesday, August 19, 2014

Zucchini Cookies With Cream Cheese Frosting

These moist and delicious cookies are perfect if you want to use the rest of your zucchini from your garden. The center of the cookie is moist with a little crisp on the outer edge. Then topped with a creamy and amazing cream cheese frosting.

The cookies have a hint of warm spices that go perfectly with the cream cheese frosting. A healthy  cookie and a great way to get the kids to eat their veggies without them even knowing. This is also a great recipe to make in the upcoming fall season.

  • 1 3/4 cup plus 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini
  • Cream Cheese Frosting
  • 6 oz cream cheese, softened
  • 6 oz unsalted butter, softened
  • 1 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract

  • Directions:
  • 1.Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
  • 2.In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.
  • 3.Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven). Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.
  • For The Frosting:
  • In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.

Friday, August 15, 2014

Bacon Rosemary Potato Buttermilk Biscuits

A delicious flaky and tender biscuit filled with bacon, a touch of rosemary and potatoes. A great way to use leftover mashed potatoes and the best part is bacon. These biscuits are perfect for breakfast, lunch, or dinner.

I love bacon if I could I would put bacon in everything I ate. While these are baking your house is filled with the aroma of the bacon, it seems like the only time everyone runs into the kitchen is when bacon is being cooked.

These are perfect, no rolling pin needed, just simply knead and within 30 minutes you will have amazing biscuits. The key to making any biscuit is very cold butter and not to over mix or over knead. That will lead to a tough biscuit. When I found this recipe, I knew it had my families name written all over it, and we all love them. You can double the recipe, and cook the whole pound of bacon and I promise you, you will not have any leftovers anyway.

  • 1 1/2 cup  all purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8-10 slices bacon, cook until crisp then chop
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 cup butter, frozen
  • 1/2 cup mashed potatoes
  • 2 tablespoons buttermilk
  1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a mixing bowl, add the flour, baking powder, salt, bacon and rosemary, whisk to combine.
  3. Using a grater with large holes shred the frozen butter over the flour mixture and with a fork, toss to coat. Add the leftover mashed potatoes and buttermilk and stir just until soft dough forms.
  4. Remove the dough from the bowl and place it on a floured working surface and give it a gentle knead. Do not over knead, it will make a tough biscuit. 
  5. With your fingers, flatten the dough to a 3/4" thickness.
  6. Flour a 2 1/2 inch cookie cutter, then cut out biscuits and place them on the prepared baking sheet.
  7. Gently knead the leftover dough, flatten it out and cut few more biscuits.
  8. Bake the biscuits into the preheated oven for about 12-15 minutes or until light golden brown.

Whole Wheat Banana Pancakes

A fluffy and moist recipe for Whole Wheat Banana pancakes. They are bursting with banana in every bite. These are so easy to make and will soon be your favorite recipe. A healthy recipe with no butter or oil added. But I love my pancakes with butter, so I place several pats of butter and maple syrup on top, and omg they are so good. I make these for dinner. My entire family loves them.


1-1/2 cups whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 large egg

1 cup skim milk
1 teaspoon vanilla

1 cup mashed ripe banana (about 2 bananas)
1. In a large mixing bowl, whisk together the flour, brown sugar and baking powder. 

2. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
3. Heat griddle over medium heat. Spray with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
4. Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator. 

Thursday, August 14, 2014

Boston Cream Donuts

These amazing donuts are nice and crisp on the outside and soft in the center, then in the middle filled with an amazing french vanilla, heavy cream, and powdered sugar, then the tops dipped in a silky, smooth chocolaty ganache. You will no longer need to go to your local donut shop after making these.

Who doesn't love donuts we all do, and this super quick and easy recipe will have you eating warm delicious donuts in just minutes. Made with Pillsbury biscuits, fried to perfection. After I found this recipe I have been making them for breakfast, brunch, snack, or to grab one on the go. You will love these as much as we do. Enjoy!!!

            Ingredients: Makes 8 donuts
  • 1 roll Pillsbury Grands biscuits
  • canola oil
  • For the Filling:
  • 1 box JELL-O Instant French Vanilla Pudding (3.4oz)
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • For the Ganache:
  • 2 Tablespoons heavy cream
  • 2 Tablespoons milk
  • 2 Tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon corn syrup
  • 2 ounces dark chocolate
  • 2 ounces milk chocolate
  • 2 1/4 cup powdered sugar
  1. In a large mixing bowl prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
  2. In a separate large mixing bowl, beat on high the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
  3. In a large, heavy bottomed skillet, heat oil about 3/4-1 inch high. Depending on your size skillet will determine how much oil is necessary. Heat oil, you know it is ready when you drop a couple drops of water into it.
  4. Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
  5. For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the dark and milk  chocolates. Whisk constantly until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.
  6. To assemble the donuts, spoon filling into a large pastry bag with any pastry tip. Press tip into side of donut and squeeze until donut appears to be full. Repeat for remaining donuts.
  7. Dip the top of the donuts into the warm ganache. And enjoy..

Wednesday, August 13, 2014

Zucchini Parmesan

These delicious zucchini parmesan is delicious, the combination of frying up zucchini with breadcrumbs until it is crispy on the outside yet soft on the inside, then layered in melted cheese, and  sauce, this may now be one of my new favorite dishes. Have salad on the side and garlic bread and everyone will love this recipe.

It is made just like eggplant parmesan but using zucchini instead, now is the perfect time of the year to use up your last of the zucchini from your garden, or purchase for great prices from your local farmers market or store.

Ingredients For The Zucchini:

6-7 medium zucchini
5 large eggs
2 cups bread crumbs
16 ounces shredded mozzarella cheese
1/2 cup parmesan cheese
salt and pepper to taste
4-5 cups homemade marinara sauce ( recipe below or you can use your favorite recipe or jar sauce)

Ingredients For The Homemade Marinara Sauce:

3 ( 28 ounce) cans Tuttorosso crushed tomatoes
1 medium onion finely chopped
4 garlic cloves finely chopped
3 teaspoons sugar
6 fresh basil leaves or 2 Tablespoons dried basil

2 teaspoons dried oregano or 1 teaspoon fresh chopped finely
4 Tablespoons parsley dried or fresh
1/4 of a peeled carrot ( not cut, just to throw in sauce whole then to be taken out in the end)

1 bay leaf
1/4 cup extra virgin or regular olive oil 

Directions For The Sauce:

In a large pot over low-medium heat add the olive oil and the onions and cook about 10 minutes until translucent but not brown. Add the garlic and cook for 2 minutes stirring, not letting it turn brown. Add the tomatoes, sugar, basil, oregano, parsley, carrot, and the bay leaf. Cook on low-medium heat for around 2-3 hours stirring frequently. Remove bay leaf and carrot before ready to serve.


1. Preheat oven to 350 degrees and take out a 13x9 inch baking dish and set aside
2. Take out 2 deep dishes, one for the bread crumbs and one for the eggs, place the breadcrumbs in one dish, and the eggs in the other, whisk the eggs.
3. Scrub the zucchini, then using a sharp knife, slice the zucchini lengthwise about 1 inch in thickness, slice all of the zucchini until they are all done.
4. In a large skillet on medium-high heat, place some olive oil in the pan, enough to cover the bottom. Dredge the zucchini into the eggs, then breadcrumbs and place in skillet and fry on each side about 2-3 minutes until golden brown. After each piece is done stack the zucchini on a paper towel lined plate ( you may need 2 plates, and a lot of paper towels between each layer of zucchini) I place about 8 slices, then paper towels between each layer, Continue cooking the zucchini until all is cooked. Then gently pat the zucchini using paper towels to remove excess oil from the zucchini
5. Take your 13x9 inch pan and cover the bottom with marinara sauce, layer of zucchini, mozzarella cheese, sprinkle of parmesan, and repeat layers until you reach the top of the pan.
6. The last layer place zucchini, then a layer of sauce and the remaining mozzarella cheese, and sprinkle some more parmesan over the top.
7. Bake covered, tenting the foil so it does not hit the top of the cheese, for about 30 minutes, then remove the foil and cook an additional 15 minutes until cheese is bubbly and golden brown.
8. Let set for 15 minutes then slice and serve hot.

Heirloom Tomato and Rosemary Focaccia

It is the perfect time of the year to make this delicious focaccia, it has sweet plump heirloom tomatoes, fresh rosemary, olive oil, and parmesan then baked to perfection. The farmer’s market has all of these beautiful tomatoes, also if you are growing these tomatoes, now is the time to make this amazing bread. It is easy to make, only a few minutes rising time and in about 1 hour you have perfection. This is perfect to have for dinner as a main dish or a side, also perfect for parties, picnics, or just to have as a snack.

  • 2 cups warm water (110F)
  • 2 tsp yeast (1 packet)
  • 2 tsp table salt
  • 4 cups bread flour
  • olive oil
  • fresh rosemary leaves (approximately 2 or 3 Tablespoons)
  • 1 pint of tiny heirloom tomatoes (or any small tomato)
  • grated Parmesan cheese for sprinkling
  • Kosher or sea salt for sprinkling over the top
  1. Place the oven to 425 degrees
  2. Put the yeast in a large mixing bowl and pour in the warm water.
  3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
  4. Add the remaining 2 cups of flour and mix well. (This dough will still be sticky)
  5. Cover and let rise for 40 minutes in a warm place.
  6. Press out the dough on a well oiled, or a silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
  7. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
  8. Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.
  9. Bake for 18-20 minutes until lightly golden.
  10. The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor. 

Monday, August 11, 2014

Mississippi Mud Pie

This amazing pie starts out with a delicious flaky crust filled with a delicious creamy, chocolaty filling then topped off with fresh whipped cream and chocolate shavings. Oh boy, cannot get any better then this pie. Perfect for dessert for the family, parties, church gatherings, etc. Anytime or anywhere everyone will love this amazing pie. After I found this recipe I have been making all of the time for my family and they love it, it will not last long.

  • Ingredients:

  • 1 store bought refrigerated pie crust 
  • 3 ounces semi-sweet chocolate, roughly chopped
  • 1/4 cup butter, diced
  • 3 tablespoons corn syrup
  • 2/3 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • chocolate shavings for topping 
  1. Heat the oven to 350 degrees
  2. Using your fingers gently press the pie crust on the bottom and sides of a 9" pie pan with a removable bottom. Place in the refrigerator until ready to fill. 
  3. In a heatproof bowl set over a pot of simmering water (do not let the bowl touch the water) then add the chocolate, butter and corn syrup. With a spatula stir in the chocolate mixture and whisk until melted and smooth.
  4. Remove the bowl from the heat and stir in the sugar, vanilla and the eggs.
  5. Pour into the prepared pie pan.
  6. Bake in preheated oven for 40 minutes or until the filling is set.
  7. Remove from the oven and let cool completely on a wire rack. When you take the pie out of the oven the chocolate filling will be all puffed up. As it cools down, it will come down. Thats normal. Let sit at room temperature. Then place in the refrigerator. 
  8. Just before serving, whip the heavy cream in a large mixing bowl until form peaks form.
  9. With a spatula or offset spatula spread the cream evenly on top of the cooled chocolate layer and decorate with chocolate shavings.
  10. With a knife cut the pie into slices.

Saturday, August 9, 2014

Saddles For Your Chickens Due To Feather Loss

Their are many reasons why chickens need saddles and this post is all about why you need them. I purchase all of my beautiful saddles for all of my chickens from
I love them they are made with beautiful patterns, and the material is high quality and a strong backing. I do know know if many people use them or know what they are, but I love them, and so do my girls. Sometimes we all have pecking problems with our chickens, or have roosters that can take feathers off the girls back, I also use them to keep my girls warm for the winter and during their molting season. Each of my girls have one now, some only need at this time because of feather loss due to pecking. But I hold on to them, they are in my emergency kit that I have. 

To me personally these saddles are an essential and should be in every chicken owners emergency kit. Louise's Country Closet has amazing prices, they are not expensive, and when you see what your chickens look like after loosing feathers you will pay anything to protect them. For the price that they charge it is worth purchasing just to keep in your kit. I have all girls, and I have a problem with them pecking each others feathers, it can be due to being bored or just one letting the other know who is in charge, yes their is a "pecking order". Last year I purchased several for the girls for the winter months to keep them warm, and they are still light enough for the summer months so they do not overheat. They are still good as new this year and my girls still are wearing them. 

After I keep the saddles on for a while, it allows new feather growth to come in, and the chickens are much happier. Some great suggestions to keep your chickens busy is to hang a fruit basket from the top of the coop and everyday fill with some treats like lettuce, cabbage, apples, celery, watermelon, cantaloupe, etc. Or sprinkle some cracked corn, mealworms, grass clippings around their run. Hope some of this information helps to keep your chickens healthy and happy. So go on over to louisescountrycloset and check out all of her great items. 

Pumpkin Cheesecake

This cheesecake is perfect, having a delicious graham cracker crust with a hint of cinnamon, then filled with a creamy and amazing pumpkin cheesecake filling, then topped off with a sour cream topping then pour some caramel sauce and sugared pecans on top. Oh lord it is so good that it will soon be your favorite cheesecake ever. It is easy to make and well worth it. It is like a combination of pumpkin pie and a cheesecake, and when the two combine it is a perfect combination. The hardest part is to wait overnight until you eat it. Your house will smell amazing as this bakes. Ever since I saw this recipe I have been making it and loving it since.

I know it is still summer and not everyone wants to think about fall coming, but I love the fall for me it is the perfect time of the year, it is when I bake all of my favorites, with apples, pumpkin and all of the fall favorites. This is one that I make even now, just for my family to enjoy, but just think of this on your Thanksgiving or Christmas table.

    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • For the Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) pumpkin puree
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Topping:
  • 1 (16 ounce) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • Pinch of cinnamon
  • 1 teaspoon vanilla extract
  • Optional Garnish:
  • Sugar Pecans
  • Caramel Sauce
    For the Crust:
  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, butter, sugar and cinnamon.
  3. Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
  4. Bake 6 to 8 minutes not letting it brown.
  5. For the Filling:
  6. In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy, do not over beat. It is okay to have a few pieces of cream cheese. 
  7. Beat in egg, pumpkin and milk.
  8. Add cornstarch, cinnamon and nutmeg.
  9. Beat until all ingredients are smooth and combined.
  10. Pour into crust. Place on a cookie sheet
  11. Bake 55 to 60 minutes or until edge is set and center still moves slightly.
  12. For Topping:
  13. In a small bowl stir together the sour cream, sugar and vanilla.
  14. Spread over warm cheesecake.
  15. Bake 10 minutes.
  16. Cool on wire rack.
  17. Refrigerate several hours, preferably overnight. It is always best overnight.
  18. Remove from the pan and enjoy.
  19. Optional Garnish:
  20. Top with sugared pecans and caramel sauce ( recipes on my blog)