Key Lime Cake

Last year when Mitch's birthday was approaching, Simon insisted we make his favorite dessert (key lime pie), and Lydia insisted we have a type of cake. Google search to the rescue! I found a Cake Doctor type of Key Lime Cake recipe that looked decent. It was close to amazing tasting, but needed a little tweaking. After a few more attempts and fine tuning, we now have this delicious recipe!!

Ingredients:

Cake:

1 box lemon cake mix

1 C oil

4 eggs

1 small package vanilla pudding

1/4 C orange juice

1/2 C lime juice (fresh squeezed)

lime zest of 3 limes

Cream cheese frosting:

1/2 C butter

8 oz cream cheese

3 Tbsp lime juice

4 C powdered sugar

Directions:

1.) Combine cake mix, oil, eggs, pudding and citrus juices, following mixing directions on the back of box.

2.) Bake in 2 cake pans, according to directions on back of box.

3.) Allow cakes to completely cool on wire racks.

4.) To make frosting, allow butter and cream cheese to warm at room temperature for about 2 hours.

5.) With electric mixer, cream the butter and cream cheese until smooth.

6.) Add in lime juice and mix.

7.) Mix in powdered sugar 1/2 C at a time, until the frosting has reached the desired thickness.

8.) Blend half of the lime zest into the frosting.

8.) Place cakes on serving platter and frost cakes.

9.) Sprinkle the remaining lime zest on the top of the cake.

10.) Chill for at least 8 hours.

11.) Enjoy!

Serves 12.

Key Lime Pie

I've done lots of experimenting to find the best ratio of creaminess, tartness and sweetness. This is the best! Definitely use Philadelphia brand only, as it's more difficult to achieve a creamy, homogeneous texture with other brands and store brands.

Ingredients:
2 extra-serving graham cracker pie crusts

2 bricks of 8oz cream cheese (Philadelphia brand only)
2 cans sweetened condensed milk

1 1/3 C lime juice

zest from 4 limes

Directions:

1.) Remove cream cheese from cardboard and allow to warm at room temperature for about 2 hours.

2.) Zest 4 limes. Set aside.

3.) Juice 6-8 limes, depending on size. Set aside.

4.) Place cream cheese in mixing bowl and (with mixer) mix until texture is smooth.

5.) Add sweetened condensed milk and blend until smooth.

6.) Add lime juice and blend until mixture is homogeneous.

7.) Mix in half of lime zest.

8.) Pour mixture equally into two pie crusts.

9.) Sprinkle remaining lime zest on top of pies.

10.) Refrigerate at least 5 hours.

Makes two pies for a total of 16 servings.

Peach Pie

Absolute best peach pie ever! And don't leave out the cardamom, as this is what really makes it!

Ingredients:
3 C (about 1 1/2 lbs) fresh peaches, peeled and sliced
1/2 C sugar
1 Tbsp plus 2 tsp cornstarch
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1 (14.1-oz.) package refrigerated piecrusts

Directions:
1.) Unroll one pie crust into pie pan, according to directions.
2.) Toss together peaches with cornstarch, sugar and spices.
3.) Evenly spread peach mixture in the pie crust.
4.) Unroll second pie crust onto a floured surface.
5.) Cut crust into 1" wide strips.
6.) Arrange strips into a lattice design on top of pie.
7.) Bake at 450 for 10 minutes then reduce heat to 350 for 40 minutes or until crust is golden and filling is bubbly.

Swag Bars

These are a delicious snack or dessert.  I believe it is a Cooking Light recipe.

Ingredients:

1 3/4 C creamy peanut butter
3/4 C sugar
3/4 C light corn syrup
1 1/2 C (6 ounces) chopped, dry-roasted peanuts
3 1/2 C (4 ounces) crushed Total cereal
1/3 C chocolate chips

Directions:
1.) Combine peanut butter, sugar, and corn syrup in saucepan.
2.) Mix and heat over medium-high heat.
3.) Stir constantly until mixture begins to boil (about 4 minutes).
4.) Remove from heat.
5.) Stir in peanuts and Total.
6.) Evenly spread mixture into a greased 9x13" pan.
7.) Melt chocolate (10 seconds at a time in microwave).
8.) Drizzle chocolate on top of bars.
9.) Score into 36 bars while warm.

Makes 36 small bars.

Oatmeal Scotchies

These are a childhood favorite of mine. Perfectly simple.

Ingredients:

1 C flour,

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 C butter

3/4 C sugar

3/4 C brown sugar

2 eggs

1 tsp vanilla

3 C oats

2 C butterscotch chips

Directions:

1.) Combine flour, baking soda, salt, and cinnamon.

2.) In separate bowl, cream butter and sugar.

3.) Add eggs and vanilla to butter mixture.

4.) Add dry mixture to other ingredients and stir.

5.) Mix in oats and butterscotch chips.

6.) Drop dough onto cookie sheet.

7.) Bake at 375F for 7-8 minutes for chewy cookies.

Makes 2-3 dozen cookies.

Marshmallows

Yum! These marshmallows are more soft, fluffy, and melt-in-your-mouth scrumptious than Jet Puffed could ever be. You've truly not lived until you've tried one of these marshmallows in a mug of hot chocolate. Thanks for passing along the recipe, Erin!

Ingredients:

3 packages unflavored gelatin

1 C cold water, divided

1 1/2 C sugar

1 C light corn syrup

1/4 tsp salt

1 tsp vanilla

1/2 tsp peppermint extract (optional)

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1/4 C powdered sugar

1/4 C cornstarch

Directions:

1.) Place gelatin and 1/2 C water in bowl of stand mixer.

2.) Meanwhile, combine 1/2 C water, sugar, and corn syrup in a small, covered saucepan.

3.) Place over medium high heat for 3-4 minutes.

4.) Remove the cover from pan.

5.) Cook for an additional 7-8 minutes, until the mixture reaches 240F on a candy thermometer.

6.) Immediately remove pan from heat.

7.) Turn the mixer on low speed.

8.) Slowly pour the sugar mixture down the side of bowl.

9.) When entire sugar mixture has been added, increase speed to high.

10.) Continue to whip until the mixture becomes very thick and is lukewarm (about 12-15 minutes).

11.) During the last minute of whipping, add vanilla and flavoring.

12.) Combine powdered sugar and corn starch in small bowl.

13.) Sprinkle 1/2 of this mixture into a 9x13" greased pan.

14.) Shake the mixture around pan, so all surfaces are covered.

15.) Pour the whipped mixture into the pan and smooth the top.

16.) Allow the marshmallows to sit uncovered for 4-8 hours.

Cutting:

17.) Prepare a large piece (larger than 9x13") of wax paper.

18.) Cover the wax paper with remaining powdered mixture.

19.) Turn the pan of marshmallows upside down on wax paper.

20.) Using a pizza cutter, slice marshmallows into desired sizes.

21.) Roll each marshmallow piece in the powdered mixture to prevent sticking to others.

22.) Leave the marshmallows uncovered for an additional 24 hours.

23.) Then, store in an airtight container for up to 4 weeks.

Makes 3 dozen large marshmallows.

French Lemon Bars

A traditional favorite.  I think one of the best things about lemon bars is that I always have everything I need in the pantry to make them.  No planning required!

Ingredients:

1 1/2 C flour

1/3 C powdered sugar

3/4 C butter

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3 eggs

1 1/2 C sugar

1 Tbsp flour

3 Tbsp lemon juice

1/4 tsp salt

Directions:

1.) Combine flour and powdered sugar.

2.) Cut in butter.

3.) Grease the bottom and sides of a 9"x13" pan.

4.) Press the dough into the bottom of the pan (as a crust).

5.) Bake the crust for 20 minutes at 350 F.

6.) Meanwhile, combine second set of ingredients.

7.) Pour mixture on top of the browned crust.

8.) Bake again for 20 minutes at 350 F.

9.) Allow to cool.

10.) Cut bars into squares and sprinkle with powdered sugar.

Makes 2 dozen.

Grasshopper Truffles

You may have tried Oreo truffles. I took that recipe and substituted Grasshopper cookies (Kebbler's version of Girl Scouts' Thin Mint cookies) for the Oreos. This made for the perfect amount of mint flavoring and still a great texture. A must try!

Ingredients:

1 package (8 oz) cream cheese

2 packages (10 oz each) Grasshopper cookies

2 C chocolate chips

Directions:

1.) Soften cream cheese in microwave (about 20 seconds).

2.) Use food processor to finely chop Grasshopper cookies (makes 4 1/2 C).

3.) Blend cream cheese and 4 C chopped cookies.

4.) Shape the dough into 1" balls.

5.) Melt chocolate chips in microwave until runny and smooth - it is very important to stir the chocolate every 10-15 seconds to prevent burning.

6.) Roll the balls in chocolate until covered.

7.) Place on cookie sheet covered with wax paper.

8.) Sprinkle remaining 1/2 C chopped cookies on top of truffles.

9.) Transfer the cookie sheet to the refrigerator.

10.) Allow the truffles to chill 1 hour before handling.

11.) When hardened, store truffles in refrigerator in an airtight container.

Makes 4 dozen truffles.

Mint Chocolate Crinkle Top Cookies

These cookies are the perfect melt-in-your-mouth fudgey consistancy. They are one of Mitch's favorites from childhood. I slightly modified the recipe and added peppermint extract - it was the perfect touch, but I can imagine they are also good without the peppermint. I made them for the first time this week for a group of friends, and they were quickly eaten up. These are going to be a new regular in our house!

Ingredients:

2 C chocolate chips, divided

1 C sugar

6 Tbsp butter

1 1/2 tsp vanilla

2 eggs

1/4-1/2 tsp peppermint extract

1 1/2 C flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 C powdered sugar (for rolling)

Directions:

1.) In a small bowl, microwave 1 C chocolate chips until smooth (about 1 minute) - it is very important to stir every 10-15 seconds to prevent burning.

2.) In a separate bowl, cream sugar and butter.

3.) Beat vanilla and peppermint extract into butter mixture.

4.) Beat melted chocolate and eggs into butter mixture.

5.) Mix in dry ingredients (flour, baking powder, salt).

6.) Add remaining 1 C chocolate chips. Stir.

7.) Chill dough until firm (about 30 minutes).

8.) Roll dough into 1 1/2" balls.

9.) Cover balls with powdered sugar.

10.) Place balls on an ungreased cookie sheet.

11.) Bake at 350 F for 10-15 minutes.

Makes 3 dozen cookies.

Downeast Maine Pumpkin Bread

This time of year gives me plenty of excuses to eat lots of pumpkin yummies. Here is another favorite. It makes a TON, so be prepared to gift some to the luckiest of your friends!

Ingredients:

15 oz pumpkin puree

4 eggs

1 C canola oil

2/3 C water

2 C sugar

3 1/2 C flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ginger

Directions:

1.) In a large bowl, mix together pumpkin, eggs, oil, water, and sugar.

2.) Separately mix dry ingredients together.

3.) Combine dry ingredients into first mixture and stir just until blended.

4.) Pour dough into greased bread pans and/or muffin tins.

5.) Bake at 350 F for 30 minutes (muffins) or 50 minutes (bread).

Makes 3 loaves or 36 muffins.

Pumpkin Chocolate Chip Cookies

Scrumptious - especially in the fall time! The pumpkin in these cookies gives them more of a fluffy texture than regular chocolate chip cookies. I also like to think they are healthier this way :)

Ingredients:
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 C butter
1 1/2 C sugar
1 C pumpkin puree
1 egg
1 tsp vanilla
6 oz chocolate chips

Directions:
1.) Combine ingredients.
2.) Place dough in cookie form on a baking sheet.
3.) Bake at 350 F for 12-14 minutes

Makes about 3 dozen large cookies.

Apple Crisp

The only thing that beats picking apples from the orchard is eating apple crisp for weeks after the trip! After much experimenting during the past two weeks, this is my favorite combination. It's not too sweet and has the perfect ratio of apples to crisp. With my new apple peeler-corer-slicer, the dessert is super-quick to make!

Ingredients:

6 medium sized apples

1 Tbsp lemon juice

1/2 tsp apple pie spice (or cinnamon)

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1/2 C oats

1/4 C brown sugar

1/4 C oat bran

1/8 C flour

1/4 tsp cinnamon

3 Tbsp butter

Directions:

1.) Peel, core, and slice apples.

2.) Place apples pieces in a pan.

3.) Mix lemon juice and spice into apples.

4.) Combine second set of ingredients and cut in butter.

5.) Sprinkle crumble on top of apples.

6.) Bake at 350 F for 30-40 minutes or until apples are tender.

7.) Serve warm with vanilla ice cream.

Serves 4-6.

Cut-Out Sugar Cookies

Finding a good sugar cookie recipe is such a challenge! I have to say I was initially not going to post this recipe (Martha Stewart's), because we were not thrilled with the cookies last night when I made them. They seemed a bit dry and too crispy. However, today the cookies taste wonderful! They are moist and have good flavor. So, my recommendation is to make them a day ahead of when you want to eat them. The Butter Cream Frosting is perfect on top! Pictured below is my Valentine's Day version.

Ingredients:

1/2 C butter

1 C sugar

1 egg

2 T brandy or milk

1/2 tsp vanilla

2 C flour

1/2 tsp salt

1/2 tsp baking powder

Directions:

1.) Cream butter and sugar.

2.) Add in beaten egg, brandy or milk, and vanilla.

3.) Stir in dry ingredients. Mix well with electric mixer.

4.) Separate dough into two equal portions.

5.) Refrigerate dough for at least one hour.

6.) On a lightly floured surface, roll out dough to 1/8" thickness.

7.) Cut into desired shapes and place on greased cookie sheet.

8.) Bake at 350 F for 8-10 minutes. Do not overbake!

9.) Allow to cool on wire rack.

10.) Decorate as desired.

Makes about 2 dozen cookies.

Butter Cream Frosting

A perfect compliment to Cut-Out Sugar Cookies. This recipe also makes a good chocolate butter cream frosting by adding 1/3-3/4 C cocoa powder.

Ingredients:

6 T butter, softened

2 2/3 C powdered sugar

1/3 C milk

1 tsp vanilla

Directions:

1.) Cream butter.

2.) Alternately add in powdered sugar and milk.

3.) Mix until frosting is smooth.

4.) Add in vanilla and food coloring (if desired).

Makes enough for 3-4 dozen cookies or 1 cake.

Gingerbread Cookies

Gingerbread cookies are another favorite of ours. This recipe is for a chewy, not hard, cookie that is perfect for making cut-out cookies. The cookies will be hard if cooked too long, so it's best to remove them from the oven right around 7 minutes. We like these cookies topped with a cream cheese frosting. The dough can be made ahead and stored in the refrigerator for up to four days (return to room temperature before using).

Ingredients:

3 C flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 Tbsp ginger

1 3/4 tsp cinnamon

1/4 tsp cloves

6 Tbsp butter

3/4 C brown sugar

1 egg

1/2 C molasses

2 tsp vanilla

Directions:

1.) Mix flour, powder, soda, salt, ginger, cinnamon, and cloves.

2.) In a separate bowl, cream butter and brown sugar.

3.) Beat in egg.

4.) Add molasses and vanilla. Mix well.

5.) Gradually stir in dry ingredients and mix until smooth.

6.) Let dough sit at room temperature for 2-8 hours.

7.) Place a portion (about a half) of dough on floured surface.

8.) Sprinkle flour over dough and rolling pin.

9.) Roll dough to about 1/4" thick.

10.) Cut out cookies as desired.

11.) Place cut cookies on greased cookie sheet.

12.) Bake at 375 F for 7-10 minutes.

13.) When the cookies are firm enough, move to wire rack.

14.) Allow to cool completely.

15.) Decorate as desired.

Makes 3-4 dozen.

Cream Cheese Frosting

This is a delicious topper to many different desserts, including pumpkin bread, cakes, and gingerbread cookies.

Ingredients:

8 oz cream cheese

1/4 C butter

1 C powdered sugar

1/2 tsp vanilla extract

Directions:

1.) Soften cream cheese and butter. Cream.

2.) Mix in vanilla.

3.) Gradually add powdered sugar.

4.) Store in refridgerator.

Makes enough for one cake, two bread loaves, or about 3 dozen cookies.

Chewy Molasses Cookies

This is my favorite Christmas cookie! They are absolutely delicious right after coming out of the oven. Unlike other molasses cookies, these even keep their moist texture for days after baking them.

Ingredients:

4 1/2 C flour

4 tsp ginger

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

1 1/2 C shortening

2 C sugar

2 eggs

1/2 C molasses

Directions:

1.) Mix together flour, ginger, soda, cinnamon, cloves, salt.

2.) In separate bowl, mush shortening and beat in sugar.

3.) Add eggs and molasses. Beat.

4.) Add dry ingredients into mixture. Stir well.

5.) Roll dough into 2" balls.

6.) Rub balls in sugar.

7.) Place on ungreased cookie sheet.

8.) Press down each cookie with a flat surface (cup).

9.) Bake at 350 F for 12-14 minutes.

Makes 2-3 dozen cookies.

Peach & Blueberry Crumble

This fruity dessert is absolutely wonderful served with vanilla ice cream. Yum!

Ingredients:

3 ripe peaches

1 pint blueberries

1/2 C brown sugar

1/3 C flour

1 C oats

1 tsp cinnamon

2 T butter

2 T canola oil

Directions:

1. Pit and slice peaches.

2. Combine peach slices, blueberries, 1/4 C brown sugar, and 1 T flour in 9"x9" pan.

3. Mix until fruit is evenly coated.

4. In another bowl, mix oats, cinnamon, remaining flour, and 1/4 C brown sugar.

5. Stir in butter and oil. Blend until course and crumbly.

6. Sprinkle crumble overtop fruit mixture.

7. Bake at 400 F for 30-35 minutes or until fruit is bubbly.

8. Serve warm or at room temperature.

Serves 6-8.

Jello Cake

Jello Cake is a yummy summer dessert! The flavors of Jello and pudding can be varied to create endless combinations. Below, I used a pinapple-berry Jello and a coconut cream pudding. Raspberry Jello and lemon pudding is another of my favorite combinations. Any cake flavor can also be used; however, I normally stick to white.

Ingredients:

1 box white cake mix

1 small package Jello

3/4 C boiling water

1/2 C cold water

1 small box pudding

1 C milk

1 C Cool Whip

Directions:

1. Bake cake in 9"x13" pan as directed on box.

2. Using a chopstick (or anything of similar size), poke approximately 100 holes in the cake.

3. Allow to cool in refridgerator.

4. Combine Jello package and boiling water in bowl.

5. Stir until completely disolved.

6. Mix in cold water.

7. Spoon Jello mixture on top of cake, being sure to moisten all areas.

8. Chill 2-3 hours or overnight.

9. Mix together pudding package and milk.

10. Add in Cool Whip.

11. Spread pudding mixture on top of cake.

12. Top as desired with fresh fruit or coconut.

Serves 15-20.

Oatmeal, Chocolate Chip, Peanut Butter, M&M Cookies

Although the name is a mouthful, you will want just that after you try a bite of these delicious cookies! (They are pictured with out the M&M's and are equally tasty!) Thanks, Kari!

Ingredients:
1 C sugar
1 C brown sugar
1 C margarine
2 eggs
1/2 tsp salt
1 tsp vanilla
1 C peanut butter
1 tsp baking powder
1 tsp baking soda
3 C quick oats
1 1/2 C flour
1 package chocolate chips
1 C M&M's, peanut butter chips, or whatever else sounds good :)

Directions:
1. Cream sugar and margarine.
2. Add eggs, salt, and vanilla.
3. Mix well.
4. Stir in peanut butter, baking powder, and baking soda.
5. Add oats. Stir.
6. Add four. Stir.
7. Mix in chocolate chips and candies.
8. Drop dough onto ungreased baking sheet.
9. Bake at 375 F for 8-10 minutes.

Makes 3-4 dozen cookies.