Monday, October 6, 2014

Pumpkin Cream Cheese Stuffed French Toast

I created this in my head last week as a breakfast for October General Conference. Pumpkin pie meets cheesecake and french toast - it is the perfect fall breakfast! Golden, flaky and buttery on the outside and warm and creamy in the center. The filling just melts in your mouth.The flavors of the maple, cinnamon and delicate pumpkin along with the richness of the cream cheese all on Hawaiian sweet bread is pure bliss!

Pumpkin Cream Cheese Stuffed French Toast

  • 1 loaf of Hawaiian Sweet Bread (It's yellow, the slices are huge, no other bread will do justice, I get mine at Walmart)
  • 8 large eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 15 oz can of pumpkin 
  • 1 8 oz pkg cream cheese
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 12 oz can evaporated milk
  • 3 Tbsp butter
  • Whipping cream 
  • Maple Syrup

Tip: Assemble sandwiches the night before, cover with plastic wrap and chill in fridge. The cold sandwiches hold together much better, pumpkin filling sets firmly and makes it easier when dipping in egg and frying/grilling. 

Make pumpkin pie filling 1-2 hours ahead of time. Make according to directions on the back of pumpkin can except pour in a casserole dish ( 2 eggs, evaporated milk, salt and sugar). Use the pumpkin spice in lieu of the cinnamon and clove. Bake according to directions and then allow to cool for at least 15 minutes.

Spread softened cream cheese on each slice of bread. Spoon heavy heaps of pumpkin filling on bottom slices. Place on top slice to complete sandwiches.

Mix together remaining eggs, cinnamon and vanilla. Heat up grill to medium high (350 degrees). Melt 3 Tbsp of butter onto grill. Dip sandwiches into egg and place on grill. Grill all sides until golden. Top with maple syrup and whipped cream (I make mine homemade). Enjoy!

Thursday, September 25, 2014


I created these a month ago, and now I can't stop making them! It's a beautiful marriage of a snicker-doodle cookie with Macadamia nuts and white chocolate! They are so delicious you'll get asked for the recipe.

Tip: You can replace the macadamia with almond slivers if needed. Also, you can add a little extra flour for thicker dough. The thicker the dough the bigger the cookie - they wont be flat. The secret ingredient is the almond extract. Without it, they just aren't the same.

  • 1 1/2 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1 tsp vanilla 
  • 1 tsp almond extract 
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt 
  • 2 cups Ghirardelli white chocolate chips 
  • 1 cup Macadamia nuts 
  • 2 Tbsp sugar
  • 2 tsp ground cinnamon 
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla, almond extract and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. Stir in white chocolate chips and nuts. 
In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Tuesday, July 15, 2014

Peanut Butter Brownie Dream

Okay, this is so yummy that I crave it on a daily basis. I made them for my son's baptism and out of all the desserts at our dinner, this was everyone's favorite. WARNING - you can't just eat one!

Peanut Butter Brownie Dream

  • 2 brownie mixes (prepared according to directions on
  •  package) for a 9X13 pan
  • 1 cup peanut butter
  • 1 8 oz pkg of cream cheese, softened
  • 1 cup powdered sugar
  • 1 8 oz tub Cool Whip, thawed

 Chocolate Drizzle Sauce (optional)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

  •  1 cup chocolate chips
  • 4 Tbsp water
  • pinch of salt
  • 1/4 tsp vanilla or almond extract
  • 2 Tbs butter

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

Line 9X13 baking dish with tinfoil and spay with cooking oil (this allows you to lift out the entire batch without them sticking, so you can arrange them on a platter).

Prepare brownie mixes according to instructions and bake. Cool completely.

In a mixing bowl, with your electric mixer, add cream cheese. Mix until fluffy, then add peanut butter then powdered sugar. Should be very thick. Add cool whip and mix until light and fluffy.

Spread over brownies and refrigerate for an hour. Meanwhile, look on the the chocolate chip bag for instructions on how to make chocolate sauce. I just melted chocolate chips in the microwave for 30 seconds at a time stirring in between then one melted, I added 2 Tbsp of coconut oil (or shortening).


Make recipe above for chocolate drizzle sauce by placing chocolate chips, water, salt and extract in a glass microwave safe bowl and microwave for one minute. Remove and whisk in butter.

Cut up brownies and arrange on platter. Drizzle sauce over and serve!

Original recipe (I tweaked it a bit)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)


Saturday, June 28, 2014

Sweet Potato Burger

Again another great way to do a gluten free burger! My husband and kids were hesitant at first but after they tried it they had seconds. I couldn't believe how good and satisfying this was! Make your burger how you normally would, just replace the buns with sliced and grilled sweet potatoes. We threw our on the charcoal grill - nice and smokey. Yum!

Thursday, June 19, 2014

Lettuce Portabello Burgers

Yes, there is a beef patty under that mushroom! This is a great way to get your burger fix without the gluten or extra carbs. Just make your burger how you normally like it but replace the buns with iceberg lettuce. It's as simple as that!!

Wednesday, May 28, 2014

Protein Balls

I went to a Relief Society activity the other night that was all about being healthy. That was where I was introduced to protein balls. They were so yummy that I decided to make my own. Really, you can throw anything into them. I love that they satisfy my cookie dough cravings and if I have a glass of almond milk with them, it takes care of my cookie dough ice cream cravings I get every now and then. The best part is, they are handy when you are starving and need a quick protein snack or right after you work out. I store a bunch in the fridge and my kids have one after school or when we are going to be in the car running errands, I will pack a few. They are so delicious!

Protein Balls

  • 1 cup peanut butter
  • 1 cup almond butter
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup crushed peanuts
  • 1/2 cup almond slivers
  • 1 cup oats
  • 1/2 cup ground flax meal
  • 1/2 cup raisins
  • 1/2 tsp cinnamon
  • 1 Tbsp honey

Mix all ingredients together in a bowl. Shape into ping pong sized balls and wrap in plastic wrap. Store in refrigerator.

Thursday, May 22, 2014

Thai-Indian Chop

This is something I completely created on a whim. I had these ingredients in my fridge and the idea came. I love the sweetness of the warm yams and cinnamon with the cold, sour crunch of the apples and the salty, savory turkey with the refreshing cilantro. It's a mouthful of lively flavors that will not disappoint!

Thai-Indian Chop
  • 1 large yam, chopped
  • 1 large sweet potato, chopped
  • 2 Tbsp coconut oil
  • 1/2 cup coconut water (coconut milk will also work)
  • 2 green Granny Smith apples, chopped
  • 1 medium onion
  • 1 lb ground chicken or turkey
  • 1 cup fresh cilantro, chopped
  • 2 cups fresh cilantro
  • 1/2 tsp cinnamon
  • 1/2 tsp curry powder
  • 1/2 tsp salt
 In a large skillet on medium high, add coconut oil, onions, potatoes, yams and cinnamon. Cook until potatoes are tender. Add ground turkey, salt and curry. Cook until turkey is browned. Add coconut water and chopped cilantro and simmer for five minutes.

Place on serving dish and toss is chopped apples. Top with fresh cilantro sprigs. Enjoy!

Friday, May 16, 2014

Lindsey's Red Beans and Rice

Red Beans and rice? It's a Lousianna thing. The title alone never sounded appealing to me, but day I was watching a restaurant being featured on the Food Network and this was their signature dish. The way they described it almost sounded like a spicy, smokey chili. Finally I was convinced. I created my own recipe and went to town. This was so delicious that my family liked the pan clean. You'll love it!

Lindsey's Red Beans and Rice

  • 3 cans of red kidney beans
  • 1 lb ground turkey sausage
  • 1 cup bacon, chopped (optional)
  • 1/2 tsp celery seed
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 yellow onion, diced
  • 3 bay leaves
  • 1 20 oz can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 Tbsp liquid smoke (on BBQ sauce isle)
  • 1 cup green bell pepper, chopped

In a skillet on medium high, begin to brown onions until caramelized. Add the ground turkey and bacon and begin to brown. Add Worcestershire sauce, salt and celery seed. Add beans, tomatoes, green pepper, cumin, garlic powder and cayenne pepper, brown sugar and pepper. Add bay leaves and liquid smoke and simmer for 10 minutes, while stirring. You can add more salt to your liking (a pinch at a time). Remove bay leaves when ready to serve.

Serve over buttered, steamed rice with a green salad and enjoy!

Wednesday, May 7, 2014

Coconut Cream Cheese Bars

Oh wow! How I love this cake. My kids love it even more without the toasted coconut on top. My husband loved that the cake isn't rich but so good that you can't stop eating it. It's the texture of a dense brownie not at all a cake. The topping is very silky and sweet. It's a must try!

Coconut Cream Cheese Bars
  • 1 cup butter, softened
  • 6 oz cream cheese, softened
  • 6 eggs
  • 2 cups sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 1/4 cup flour
  • 1/4 cup cream of coconut

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1/2 tsp coconut extract
  • 1 1/2 cup powdered sugar 
  • 1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream together butter, cream cheese ad sugar. Beat in eggs, vanilla and coconut extract and then flour. Spray a 13X9 inch baking pan with oil. Pour batter into pan. Bake 35-40 minutes. Cool.

Beat together butter, cream cheese, coconut extract and powdered sugar. In a frying pan on medium high heat, gently toast coconut until browned just a little. Continuously stir so that you don't burn the coconut. Cool.

Spread topping over cooled cake. Sprinkle with toasted coconut. Refrigerate for 2 hours and serve cold. Enjoy! 

Wednesday, April 9, 2014

Vanilla Smoothies

So, I wanted to serve some kind of vanilla milkshake with my orange rolls - the only problem was that you don't serve milkshakes for breakfast. So I decided by omitting ice cream, I could create a smoothie - perfect for breakfast. I have never seen a recipe before for a vanilla smoothie so I decided to invent my own. Here is the recipe I came up with and they were sure heavenly. This made about 5 servings.

Vanilla Smoothies

  • 1 cup heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup ice
  • 1 banana
  • 1 cup vanilla almond milk
  • 2 cups vanilla yogurt
  • 1/2 cup fat free milk

 In a blender add cream, sugar and vanilla. Blend for about 30 seconds until it turns to whipped cream. add ice. Blend another 15-30 seconds. Add remaining ingredients and blend until smooth. Place in freezer for about 30 minutes before serving to get a frosty, thick smoothie.Enjoy!

Texas Orange Rolls

Oh boy are these to die for! I love orange rolls and I have never in my life attempted to make them not even cinnamon rolls. Can you believe it? I finally gained my confidence and gave it a try and it was a success!

I found a great recipe but I changed the name to "Texas Orange Rolls" because of their size. These are so delicious and big and moist. I served them with bacon and vanilla smoothies for breakfast during General Conference. I will now forever crave these. I did tweak the frosting a bit and I think it would be yummy to try these with buttermilk replacing the milk in the dough.

Texas Orange Rolls

  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm milk
  • 1/2 cup warm water
  • 1 egg, beaten
  • 1/2 cup orange juice
  • 1/2 cup butter, melted
  • 1/4 cup instant vanilla pudding mix
  • 1 tablespoon orange extract
  • 5 cups bread flour, or more if needed
  • 1 teaspoon salt 
  • 1/2 cup butter, softened
  • 2 tablespoons grated orange zest
  • 1 teaspoon orange extract
  • 3/4 cup white sugar
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons orange extract
  • 2 tablespoons orange juice, or more as needed
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet.
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove the plastic wrap from the rolls, cover with a towel and allow them to rise in a warm place for 30 minutes. (Tip: I set my oven to the lowest temperature it will go and then once it reaches that temperature I turn it off and place the rolls in there to rise.)

Bake in the preheated oven until golden brown, 25 to 30 minutes (I prefer to bake mine for 20 minutes, so they are more moist.The longer they cook the drier they can become). Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in orange juice, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls. Enjoy!

Wednesday, April 2, 2014

Cheesy Cheddar Twists

I got this idea from the Pizza Factory. I hate to say it but I have no special recipe for this. I just followed the Cheddar Breadsticks recipe in my Cuisine Art bread maker cookbook. When the dough was finished, I separated it into balls and rolled the balls out into snakes. You can also cut flat strips as in the directions below. From there I wrapped them around chopsticks and baked them.

The paprika is what turns the dough orange (I used smoked paprika).They taste so good and are fun to eat!

Cheesy Cheddar Twists
  • ¾ cup water, room temperature
  • 1/3 cup extra virgin olive oil
  • 1-1/2 teaspoons salt
  • ½ teaspoon granulated sugar
  • 3 cups bread flour
  • 1 cup shredded sharp Cheddar
  • 1 teaspoon paprika
  • 2-1/4 teaspoon yeast, active dry, instant or bread machine

Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure the bread pan in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.

Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½- inch wide. Twist each strip around chopstick. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

Monday, March 24, 2014

Vanilla Poppy Seed Cake

I made this recipe up yesterday when we all wanted something sweet to eat but there were no options in the fridge. I was craving a Cinnamon roll so I came up with this. It was so delicious that my family ate the entire cake! (I didn't have cream cheese so I used sour cream which is why my frosting looks thinner in this picture. It tasted great but I prefer cream cheese for a thicker frosting)

Vanilla Poppy Seed Cake

You can find this on the baking isle at walmart
  • 1 box of white cake mix
  • 2 eggs
  • 1 1/4 cup water
  • 1/2 cup oil
  • 1 can poppy seed filling
  • 3/4 cup raisins
  • 1/4 tsp cinnamon 
  • 1 tsp grated lemon zest

Vanilla Frosting
(double the recipe for more frosting)

  • 4 ounces butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Set oven to 350 degrees. In a large bowl mix together cake mix, eggs, water and oil. Add remaining ingredients and blend well. Pour into a greased 11 X 13 pan and bake for 35 minutes. 

In a medium bowl, cream together butter and cream cheese. Gently add powdered sugar. Add vanilla extract. Spread over cooled cake and enjoy!

Monday, March 17, 2014

Pina Colada Pancakes with Creamy Coconut Syrup

On my last trip to Thanksgiving Point I found a bottle of coconut syrup in the gift shop. It looked super tasty and I wanted to buy it but the line was way too long. I decided that I would just have to make up my own recipe and we would have it with the first batch of pancakes that I would make on my new griddle.

The other day I came up with the idea of Pina Colada pancakes and couldn't wait to make them. Because I used a buttermilk mix my focus is not the pancake batter but the toppings and the syrup.When we made them, they were so delicious we couldn't stop eating them and there were no left overs. We had them with fresh eggs from the neighbor's chickens.You have to give this a try! The coconut syrup is so good we used the left overs as an ice cream topping. It's sweet and very rich so you don't need to add any additional ingredients. Holy cow - it's so good over sorbet or chocolate ice cream - even Neapolitan. Mmmmm!

Pina Colada Pancakes

  • 1 box of Krusty's Buttermilk Pancake Mix
  • 1 Fresh Pineapple (peeled, cored and cubed) Do not used canned
  • 2 ripe bananas, sliced
  • 4 kiwi peeled and sliced
  • 1 can of whipped cream
  • (optional - shredded coconut)

Creamy Coconut Syrup 

  • 1 can of cream of coconut
  • 1/2 cup half and half
  • 1 tsp vanilla extract

Make the pancakes according to directions on box (you can replace water with pineapple juice and add some shredded coconut into the batter if you like). Set aside and keep warm.

For syrup, mix together cream of coconut, half and half and vanilla. Blend until smooth. Refrigerate about a half hour to thicken.

Butter the pancakes while warm and top with pineapple, bananas and kiwi. Drizzle syrup over the top and add whipped cream. Enjoy! 

Friday, March 14, 2014

Cheese Pull-A-Part (From the Pie)

We have a restaurant here in Utah called The Pie Pizzeria. Located near two universities, it's a popular college hang out. As long as I can remember my favorite dish they serve is the cheese pull-a-part. It's gooey cheese stuffed breadsticks topped with Parmesan and herbs. It comes with ranch and marinara dipping sauce. My husband and I used to eat there all the time back in our college days, but it has been years since I have been there because we are not close to any of the locations.

I hate to say it but I used my bread maker to make the dough so if you have a bread maker just make the pizza or bread stick dough listed in your bread maker recipe book. Make enough dough to make two pizzas. You can also use your favorite recipe for pizza dough. (Avoid whole-wheat dough as this recipe is not meant to have that wheat flavor. It would be like making sour dough with wheat flour).

Cheese Pull-A-Part (From the Pie)
  • Your favorite pizza dough (enough for 2 pizzas)
  • 4-6 cups shredded Mozzarella cheese (you could slice it if you like) 
  • 1 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder

Set the oven to 375 degrees. Roll out your pizza dough on floured surface and place on a pizza pan. Cover with mozzarella cheese. Roll out second dough and place on top like a sandwich. Brush oil and melted butter over the top. Sprinkle, Parmesan, Romano, oregano and garlic over the top. Lightly score the dough with a pizza cutter into bread stick slices, however don't cut all the way or cheese will run out during baking. This makes it easy to just pull the bread sticks off with your fingers without tearing when it comes right out of the oven. Bake for 20 minutes. Serve with homemade marinara and ranch. Enjoy!  

Monday, March 10, 2014

Homemade Tortillas

Tortillas can be used for so many things and they taste best homemade! Enchiladas, burritos, chimichangas, tacos, wraps, chips etc. I've been making homemade tortillas for the last ten years. These are so easy to make that my seven-year-old son can do it (as you can see). Once you try them homemade, you'll never want to buy them from the store again.


  • 4 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp lard
  • 1 1 /2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden (about 30 seconds); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough. 

Wednesday, February 26, 2014

Classic Orange Julius

 I remember the good old days when I used to work at the mall as a teenager. On my breaks I would walk over to the Orange Julius stand and order a refreshing Orange Julius.

Now those stands have all disappeared as Orange Julius is now a part of Dairy Queen. It has been years since I have enjoyed the creamy frothiness of an OJ. I found myself very much craving one the other day and decided I would make this beloved drink for my family.

Now, I have to say that all the recipes out there are some new modern version of the classic drink - but they are not the same. The original recipe contains egg whites or meringue powder and all the new recipes have replaced that with milk. This classic drink was created in the 1920's and there was no milk in the recipe.

If you are worried about raw egg, I suggest you use liquid egg whites in the carton as they have been pasteurized.

This makes 2 servings, so increase ingredients as needed.

Orange Julius

  • 1 1/4 cups orange juice
  • 1 cup water
  • 3 Tbsp egg white
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1 1/2 cups ice

In a blender, combine all of the ingredients except for the ice and blend on high for about 30 seconds. Add the ice and blend until cubes are crushed (another 20 seconds). Pour into glasses and serve. Enjoy!


Wednesday, February 12, 2014

Strawberry Key Lime Pie

The day I created my coconut key lime pie, my imagination ran wild and I envisioned a strawberry key lime pie. I'm so glad I experimented to create this fabulous recipe! It is super delicious beyind what words can describe! Reminds me of a cold strawberry lime-aid in a creamy pie.

Strawberry Key Lime Pie

  • 1 graham cracker pie crust
  • 1 small can condensed milk 
  • 1/2 cup key lime juice
  • 1/2 tsp lime zest
  • 3 egg yolks
  • 3 cups frozen strawberries, thawed


  • 8 oz whipping cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract

Set oven to 350 degrees. Place 1 1/2 cup of strawberries in the microwave for about 2 minutes until hot very soft. Mash them with a fork until they are pureed. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and strawberry puree together. Arrange remaining strawberries on the bottom of pie crust. Pour mixture into pie crust over the berries and bake for 15-20 minutes.

In a large bowl add whipping cream, sugar and vanilla extract. Beat on high speed until thickened and stiff. Spread over cooled pie. Refrigerate about 4 hours. Enjoy!