Monday, November 30, 2015

Key Lime Fudge

When I buy key lime juice, the only bottle of it I can find is pretty large.
All you normally need is just a few tablespoons of it at a time.

Then it just kinda makes it's way to the back of the fridge until, eventually, someone sees it again and throws it away. Such a waste!

I decided I needed to use at least a smidge more of it before the "waste guilt" washed over me.
A quick google search came up with this recipe from

My lime loving daughter is not a key lime fan, and I am anti-citrus, so that took two eaters out of the equation.
Hubby had some, I brought some to two different aunts, pawned a big container of it off on hubby's volleyball team, and brought some to work.
Everyone really enjoyed it...score!

¼ Cup butter
¼ Cup sugar
1 ¼ Cup graham cracker crumbs
20 oz chopped white chocolate
14 oz can sweetened condensed milk
¼ Tsp salt
2 Tbsp lime zest
3 Tbsp key lime juice

1. Preheat oven to 375
2. Line 9x9 pan with aluminum foil and spray with cooking spray
3. Place butter in a medium microwave safe bowl and microwave until melted.
4. Stir in the sugar and graham cracker crumbs until everything is moistened
5. Pour crumbs into prepared pan and press into an even layer
6. Bake crust for 5 minutes. Let cool.
7. Place the white chocolate, sweetened condensed milk, and salt into large microwave safe bowl.
8. Microwave chocolate mixture in 30 second intervals, stirring, until chocolate is melted and mixture is smooth.
9. Add lime juice and zest to chocolate and stir
10. Pour fudge into prepared pan and smooth top
11. Refrigerate until completely set, 2-3 hours or overnight


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Monday, November 23, 2015

Tamale Pie

My life has been a little freaking insane busy as of late.
I don't remember the last time I didn't have 500 things to do every day...until today!

I can sleep in!
Those words don't come out of my mouth!! Due to my normal M-F schedule (alarm at 4:30) my internal clock doesn't allow for this sleeping in thing...but due to the amount of stuff going on, I was the poster child for exhaustion last night.

Head hit pillow=Jay was out!

Yeah. 4:30am. I hear this noise.
Mr. Sir, cat master of the house, is having himself a jolly good time playing with the doors on the entertainment center. Seriously? :::sigh:::
Get up, chase him away...convince my body that it's not a work day, that I can go back to bed...and so I do.

Then 5:30am happens.
Mr. Sir...again. Now he has managed to wiggle his FAT bum into this 2 inch opening in hubby's sock drawer...and now he is stuck. He's wiggling all over the place making the dresser creak.
(how am I the only one in the house to hear all this noise?)
I get up...rescue chubby man...and that's it. I'm done.

So much for sleeping in.

Thanks fuzz butt. It's a dang good thing you are a handsome sir...otherwise you might become an outdoor cat.

1 Tbsp vegetable oil
1 Medium onion, chopped
1 Green bell pepper, chopped
2 Jalapeno peppers, seeded and minced
1 ½ Lbs ground beef
1 ½ Cup corn kernels (canned, fresh, or frozen)
1 (14.5) oz can diced tomatoes (drained)
3 Tbsp tomato paste
2 Tbsp chili powder
4 Tsp ground cumin
2 Tsp salt
4 oz shredded Monterrey Jack cheese

1 ½ Cup yellow cornmeal
1 Cup all purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1 Tsp salt
2 Eggs
1 Cup milk
6 Tbsp unsalted butter, melted

1. Preheat oven to 375
2. Filling: in a large skillet, warm the oil until hot
3. Add onion, green pepper, and jalapenos. Cook until softened. Transfer to a bowl and set aside.
4. Add ground beef to pan, breaking up the meat, cook until browned.
5. Add onion mixture to the cooked meat in the skillet
6. Stir in corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well.
7. Bring to a simmer and then reduce heat to low. Cook for 20 minutes.
8. Topping: Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
9. In a separate bowl, whisk together eggs, milk, and melted butter
10. Pour the wet ingredients over the cornmeal mixture. Mix until just moistened.
11. Assemble: Stir cheese into beef mixture
12. Pour beef mixture into a 9 x 13 pan, smoothing top
13. Pour cornbread mixture over the beef mixture, smoothing for an even top.
14. Bake for 30-40 minutes
15. Let cool for 15 minutes before serving


Recipe adapted from Brown Eyed Baker

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Sunday, November 22, 2015

Blogging for Books: Food 52 Baking

**I received a copy of this book from Blogging for Books in exchange for my unbiased review**

This is a comprehensive recipe collection of baked goods. For those just starting out, it will be a baking bible of sorts. Included are some of the most basic recipes for cakes, cookies, etc. Nothing intimidating, nothing wild and crazy, just good recipes.
Love that there are little hints and tricks included...very helpful!

For those who are a little more experienced, one might find this book a little mundane. I bake all the time, but am more than pleased to have a basic collection on my shelf!

Don't be discouraged if some of the recipes have what seems to be a long ingredient list...upon closer inspection, most are items one would already have on hand.

Also, pay close attention to the "Baking for any Occasion" sections: It helps lead you to what recipes may be best for different occasions.

This book is heavily about baking, but there are some savory options included as well. They have pizza dough and flat breads that are worth taking a look at too!

Monday, November 16, 2015

Hubby's Egg Salad

Last week I posted my very basic egg salad recipe!

Not that hubby doesn't eat his egg salad "my way", but he has his own special blend that he does the girl child.

Hubby has decided that this is how he likes his egg salad.
I have to admit, due to the onion and pepper, I have never actually tried this version, but he eats it up like I just put filet mignon on his plate.
I think he enjoys how the butter gets all melty into the egg.

I do like butter and salt on a plain hard boiled I figure it is about the same sort of flavor.

3 Hard boiled eggs (peeled)
2 Tbsp tub butter
Salt and Pepper to taste
2 Tbsp diced onion
2 Tbsp hot pepper

1. Chop egg in a bowl
2. While egg is still warm, mix in butter (or warm egg slightly if using cold eggs)
3. Season with salt and pepper
4. Add onion and pepper
5. Mash egg while mixing


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Monday, November 9, 2015

Egg Salad

I went for many, many, many years hating egg salad.

One day I woke up...and...well, I liked it.

Makes me feel like a classic case of parenting book advice "it can take 200+ times of tasting an item for a child to develop a taste for it".

Yeah, that's me.

Truly, it never occurred to me to "write down" a recipe for my egg salad! The girl child wanted some one day....and just stood there staring at me.
When I asked what she was waiting for, I got a big "well, either you have to make it for me, or at least tell me what goes in it!"

That's when light dawned. What seems so everyday and simple to's a mystery to others!

3 Hard boiled eggs (peeled)
1 ½ Tbsp mayonnaise
Salt and Pepper to taste

1. Chop up eggs
2. Add mayo, salt, and pepper
3. Mash egg with fork while mixing


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Monday, November 2, 2015

Bacon and Cheddar Dip

I have the living room (read: remote) to myself for awhile tonight!

Hubby is off with the guys, probably doing a bunch of burping and bad joke telling. You know, guy stuff.
The girl is in her room listening to music and working on homework.

What is one to do?

I own the Golden Girls seasons 1-3.
Hallmark/Lifetime movies are on demand.

No, I pick to watch Tiny Toons and Animaniacs on the Hub.
Yeah. I promise you that I really am (age wise) an adult.

1 Pkg ranch dressing mix
½ Cup milk
½ Cup miracle whip
8 oz shredded cheddar cheese
8 oz cream cheese (softened)
⅓ Cup bacon bits

1. Combine all ingredients
2. Refrigerate for 2 hours before serving


It is difficult to make a bacon cheddar dip without cheddar. Duh.

Adapted from: Copy Kat

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