Saturday, September 11, 2010

Key lime goodness!

My mom loves sweets. So much that every year she gives them up for lent and it is seriously hard for her. She loves chocolate and she especially loves key lime pie!

I mean she really loves key lime pie…

Really, really likes Key Lime Pie...

Maybe more than her children.

But certainly not more than her grandchildren!

So I found this recipe in Southern Living and decided to make it for Christmas.

To make this pie you need one of these. Seriously, the whole thing is made in a blender. Isn't that fun? No, you don't share my joy in kitchen appliances? Fine, you don't know what you're missing!IMG_5051You just dump all your ingredients in a blender and blend away! All the condensed milk, lime juice, lime zest, egg substitute, all of it, in a blender.
IMG_5052 I just thought this was a fun picture. I love the vortex look of putting things in a blender. IMG_5057 Then you just dump it all in a pie shell and bake it.IMG_5060 Top with your whipped topping.IMG_5062 And there you have it! Super easy Key Lime Pie!!!IMG_5065

I have made this recipe both with full fat ingredients and with the reduced fat. Reduced fat is really just as yummy. If you go with the reduced fat you save about 100 calories per slice and about ten grams of fat! It's still yummy, I promise!!


  • 1  (14-oz.) can fat-free sweetened condensed milk
  • 3/4  cup  egg substitute
  • 1/2  cup  fresh lime juice
  • 2  teaspoons  grated lime rind (about 2 limes)
  • 1  (6-oz.) reduced-fat ready-made graham cracker crust
  • 1  (8-oz.) container fat-free whipped topping, thawed
  • Garnishes: lime wedges, lime curls


1. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.
2. Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped topping. Garnish, if desired.

Monday, September 6, 2010

Ham and Cheese Crescent Rolls

Very rarely do I ever strike out on my own and create an original recipe. It is this fact that keeps me from ever being the "Next Food Network Star" as they aren't allowed to use cookbooks or the internet. The horror. I know that people would of course want to see my face and bubbly personality on TV, who cares that I can't come up with an original recipe to save my life! Who cares that I have to google ingredients to figure out what to do with them. I have just as much right as anyone else. Right?
But I digress... I rarely ever come up with original ideas, so this was a first. I bought some crescent rolls on sale at the grocery store last week and wanted to do something with them. So I unrolled them and added a little shredded cheese.
A little chopped ham
Rolled them up and sealed off the edges so that nothing could sneak out
Baked in a 375 degree oven for about fifteen minutes and served with a little bit of honey mustard.
So brown and yummy
And easy for Jay to help with...that is had Toy Story not been playing again for the fifth time this weekend... But he was proud nonetheless
So if you tell me that you've had these before or that you've seen a recipe for these before I' not hearing any of it because in my mind, these are mine, all mine and I plan to substitute other meats and cheeses in these in the future.

Thursday, September 2, 2010

Chicken Tetrazzini

So recently I wanted to make a casserole for someone. You know how we do it here. Tragedy strikes and we bring food. It’s the way we comfort each other. So I love the “Freezer Pleaser” sections in my Simple & Delicious magazines and one of the neatest things about this magazine, is that once you’re a subscriber, you get access to their database of recipes online! The “Freezer Pleasers” are recipes that make two casseroles. You cook one for dinner and freeze the other. All of a sudden I had this beautiful dream of myself making casseroles and having them on hand in the freezer! And then when I need one to take to someone or need a quick dinner I could take one out and cook it and look like I had spent all this time and effort. Ohm and I want to be five foot six while I’m at it!!! Please wishing fairy???
Back from fantasy land here, and I just want to say that this is one dish I love and have always wanted to make. I’ve made the convenience version (using cream of mushroom soup) and was left wanting something else. I really missed the creaminess of a “real” chicken tetrazzini.
So you start out by cooking spaghetti noodle and melting some butter. Add flour, salt and pepper to the melted butter and stir until smooth. Then I added chicken broth, half and half and whipping cream. Heated that to a boil and then let it thicken for a few minutes.IMG_5067I used my favorite trick for cooked, cubed chicken which is to buy a rotisserie from the grocery store! One rotisserie chicken yields four cups of chicken.Then I drained some pimentos and mushrooms (I love mushrooms).  IMG_5069Added all that to the mix. IMG_5071Added the drained spaghetti noodles, divided the mixture between two casserole dishes and topped with shredded parmesan cheese.  IMG_5077 Did I mention that chicken tetrazzini is one of my favorite dishes!IMG_5079And so here’s where I fess up and say that when I made this, I was so focused on getting it to the table since in the evenings my children act like they’re starving and haven’t eaten all day so that’s the last picture I got! Not of it hot and steams and creamy on the plate with a little garden salad to the side. No, this came out of the oven and was immediately shoveled onto plates.
My husband thinks I’m crazy for taking pictures of food again anyways…
He says there’s medication for this….
Here’s the recipe…


  • 1 package (12 ounces) spaghetti
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups half-and-half cream
  • 1 cup heavy whipping cream
  • 4 cups cubed cooked chicken
  • 3 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1/2 cup grated Parmesan cheese


  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  • Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350° for 20-25 minutes or until heated through.
  • To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving. Yield: 2 casseroles (3-4 servings each).