Mini Lemon Cream Pies

Ingredients

  • 1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
  • 4 mini graham cracker piecrusts (from a 4-oz. pkg.)
  • ¾ cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. lemon zest

Directions

  1. Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.

This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.

Take care everybody !

Homemade Honey Mustard

Ingredients

  • ¼ cup dijon mustard (we used Grey Poupon Country Dijon)
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • Salt to taste

Directions

  1. Take a small mixing bowl and combine the mustard and honey together in it, stirring in the rice vinegar afterwards until combined. Take a taste and add salt if you think it needs it.

Before making this, it seemed really weird that a recipe for honey mustard would call for rice vinegar but it actually worked wonderfully with the honey and the mustard. Most pre-made honey mustard I’ve had in the past was predominately sweet but this was much more equal parts sweet and tangy. I don’t think I can go back to pre-made honey mustard after tasting this delicious version !

We got this recipe from Food Network.

We weren’t paid in any form to promote Grey Poupon or Food Network.

Take care everybody !

Roasted Zucchini

Ingredients

  • 1 lb. small zucchini
  • 2 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
  • 1 tsp. jarred minced garlic*
  • 1 tsp. dried Italian seasoning
  • ½ tsp. dried crushed red pepper
  • ½ tsp. salt (we used table salt)

Directions

  1. Preheat your oven to 450 degrees. Take a baking sheet and line it with aluminum foil, setting it off to the side for now. Take your zucchini and cut it lengthwise into quarters, cutting each piece now in half crosswise. Place the zucchini in a mixing bowl, adding in the oil and remaining ingredients afterwards. Toss the zucchini to coat and spread it out in a single layer on the lined baking sheet. Cook in the oven for 15 minutes or until they’re tender and look golden brown, flipping them over after 7 minutes.

Makes 4 servings.

*Normally we always use fresh garlic but we were in a rush today so we followed the recipe and wouldn’t you know it worked !

This is quickly becoming a favorite dish of ours because it is ridiculously quick and easy to make ! The zucchini was tender but there were a few pieces that started to turn mushy so we’d recommend shaving a minute or two off the cooking time. We loved the flavor of this dish though, the Italian seasoning really comes through and there’s a nice level of heat in this as well. The olive oil practically gives the zucchini a buttery quality. We hope you enjoy this as much as we do !

Recipe source unknown.

We weren’t paid in any form to promote Colavita.

Take care everybody !

Easy Buffalo Chicken Lettuce Wraps

Ingredients

  • 1 ½ lbs. lean ground chicken (we used ground turkey)
  • 1 celery rib, diced
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • 1/3 cup ketchup
  • ¼ cup Louisiana-style hot sauce (we used Frank’s RedHot original)
  • 3 Tbsp. brown sugar (we used light brown sugar)
  • 1 Tbsp. cider vinegar
  • 2 tsp. yellow mustard
  • 12 Bibb or Boston lettuce leaves (we used Boston lettuce leaves)
  • Crumbled blue cheese, optional

Directions

  1. Take a large skillet out and add the chicken to it. Crumble the meat and let it cook for 3 minutes, stirring frequently. Mix the celery and pepper in with the chicken, constantly stirring for 2-3 minutes or until the chicken’s fully cooked and the celery’s crisp-tender.
  2. Excluding the lettuce and blue cheese, mix in the remaining ingredients and bring it up to a boil. Once boiling, turn the heat down so it’s at a simmer and cover with a lid for 5 minutes to let the flavors blend, stirring once in a while. Serve the skillet mixture in the lettuce leaves, topping with the blue cheese afterwards (if you’re using the cheese).

This was such a delicious, quick and easy recipe to make ! You get some sweetness at first but then you taste the vinegar and the heat as well. We wish it was even spicier but it is nice that you get to taste more than just heat in this dish. We didn’t get any crunch from the celery so you could omit it if you wanted to without it changing how great the meal tastes. The lettuce and blue cheese do help temper the heat of the buffalo chicken (or buffalo turkey in our case). While the blue cheese does pair wonderfully with the buffalo flavor, we think this dish is still great even if you choose to omit the cheese.

This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home or Frank’s RedHot.

Take care everybody !

Buffalo Blue Cheese Sauce

Ingredients

  • ¾ cup mayonnaise
  • ¼ cup blue cheese salad dressing (we used Kraft chunky blue cheese salad dressing)
  • 3 tablespoons hot sauce (we used Frank’s RedHot original)
  • 1 minced garlic clove
  • ¼ teaspoon pepper (we used freshly ground black pepper)
  • 1/8 teaspoon celery salt

Directions

  1. In a small mixing bowl, add all the ingredients to it, stirring to combine.

Originally this recipe was meant to serve as a dipping sauce for potato wedges but we found it’s delicious as a spread on a burger ! You get the heat from the hot sauce but you can still taste the blue cheese dressing. The dressing and mayonnaise gives this dish a nice creaminess. We’ve also found that this can be tasty mixed in with some simple rice !

We got this from “The Complete Cook’s Country TV Show Cookbook”.

We weren’t paid in any form to promote Kraft, Frank’s RedHot or Cook’s Country.

Take care everybody !

Mexican Brownies

Ingredients

  • 1 box (1 lb. 2.3 oz.) Betty Crocker fudge brownie mix
  • ¼ cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon ground red pepper (cayenne)
  • 2 oz. dark or bittersweet baking chocolate, chopped (we used bittersweet chocolate)
  • Coarsely ground sea salt (optional)

Directions

  1. Preheat your oven to 350 degrees. Take a 9-inch square pan (we only had an 8-inch square pan) and grease the inside of the pan with your choice of either shortening or cooking spray (we used cooking spray).
  2. Take a large mixing bowl out and mix the brownie mixture, water, oil, eggs and cayenne pepper together using a spoon just enough to blend everything together. Fold in your chopped chocolate afterwards. Pour the batter into the greased pan, making sure that everything’s spread out evenly afterwards.
  3. Stick the pan in the oven to cook for 35 to 40 minutes (we put ours in for 37 minutes) or until a toothpick that you stick into the brownie 1 inch from the side of the pan comes out looking mostly clean. Take the pan out of the oven and let it cool down for at least 10 minutes before cutting the brownies into 5 rows by 4 rows*. You can enjoy this warm or when it’s cool.

*Because we used a smaller pan we could only get 4 rows by 4 rows.

We didn’t taste any heat when we initially took a bite but by the end of one whole piece, you could feel the heat ! The sea salt wasn’t something the original recipe suggested but when we tried sprinkling a little over our individual pieces, we enjoyed the brownies that much more !

We found this recipe in a Betty Crocker cookbook.

We weren’t paid in any form to promote Betty Crocker.

Take care everybody !