This cool, creamy no-bake Key Lime Pie Dip with bite sized pieces of key lime pie stirred right in was created as part of a compensated partnership with Collective Bias, Inc. and its advertiser. All opinions are 100% my own.
Oh it’s that time! Bring on the beach days and Spring picnics, family get togethers and potlucks! We are shaking off winter here in Florida … flowers are starting to bloom, the humidity is creeping back and that means more time spent outdoors. And that means more time together with friends and family. This weekend, we are heading to a big (no really, at least 30 of us!) ol’ family Easter egg hunt and lunch and I know exactly what my contribution to our shared meal will be …
Now, you know that this is not my first dessert dip rodeo. I have oodles of them shared here … Strawberry Marshmallow, Piña Colada, Loaded Carrot Cake and even Banana Cream Pie! But this Key Lime Pie Dip? Is a citrus-y super star!!
Based on the name, there is no surprise that there has got to be a pie in there somewhere, right? I picked up an EDWARDS® Key Lime Pie at Walmart – look at that creamy filling, fluffy whipped cream and cookie crust! These are perfect to keep on hand for any celebration or a just-because dessert!
One EDWARDS® Key Lime Pie
One small box of instant lemon pudding mix
One cup of cold milk
8 oz.of thawed whipped topping
Your choice of dippers: graham crackers, shortbread cookies or pretzels
Lime (optional for zest and garnish)
Remove pie from freezer and allow to thaw about 10 minutes.
While the pie is thawing, mix up the base for the dip.
Whisk together milk and pudding mix.
Allow pudding mixture to set for a minute or so.
Fold in thawed whipped topping – mix just until pudding mixture and whipped topping are combined.
You can find complete recipes of this Key Lime Pie Dip in shakentogetherlife.com
You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!
Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! 🙂 The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!
This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.
All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.
Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
You can find complete recipes of this Peanut Butter Pie in kevinandamanda.com
This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.
WHAT IS YOUR FAVORITE TYPE OF MUSHROOM?
Let’s talk Healthy Mushroom Soup. Whoa. You guys… seriously… Mushroom Soup meets light and healthy. This broth-based soup has such an incredible depth of flavor. You will love it!
It has an earthy mix of mushrooms, flavored with onions, leeks, carrots, celery and garlic simmered in a thyme seasoned, light chicken broth. The mix of vegetables adds incredible flavor and depth to the broth, but the two pounds of mushrooms are definitely the star. Good idea for Mushroom Soup, yes?
Thickly cut, the mushrooms are meaty. They’re sauteed in butter and simmered until soft, where they impart their unique, earthy flavor. A great vegetable and healthy soup.
You will love how prominent the mushroom flavor is!
I don’t know about you, but as I kid, I grew up loving the typical thick, rich and creamy Mushroom Soup. But, with this recipe, I didn’t miss the heavy cream at all!
What’s so great about this Healthy Mushroom Soup is, it actually allows you to taste the wonderful mushrooms! Do you love mushroom soup, too?
2 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
¾ cup sliced celery
3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
You can find complete recipes of this HEALTHY MUSHROOM SOUP in inspirationkitchen.com
This trifle was sooo good. Perfect for an Easter or spring dessert.
1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id
Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
2½ pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.
You can find complete recipes of this Potato Salad With 7-Minute Eggs And Mustard Vinaigrette in bonappetit.com
Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1 jalapeno, diced
¼ c. marsala wine
1 T. soy sauce
1 t. salt
¼ t. fresh ground black pepper
Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
You can find complete recipes of this Spicy Mushroom Rice in mantitlement.com
This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!
Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!
⅔ cup milk
1 tablespoon butter
1 packet (7 g) yeast
¼ cup granulated sugar
½ cup (83 g) potato starch
½ cup (80 g) brown rice flour
¼ cup (29 g) finely ground almond flour
¼ cup (34 g) tapioca starch plus more for flouring your surface
½ teaspoon baking soda
1½ teaspoon xanthan gum
2½ teaspoon baking powder
½ teaspoon salt
1 large egg
¼ cup olive oil
½ teaspoon vanilla
good quality plastic wrap for rolling out (and up!) the dough
⅓ cup butter, softened
½ cup brown sugar
2 tablespoons cinnamon
3 tablespoons butter, softened
2 tablespoons cream cheese, softened
¾ cup powdered sugar
½ teaspoon vanilla
dash of salt
Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
Combine yeast and sugar in large mixing bowl.
Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.
You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com
These Chocolate Chip and m&m Cookie Dough Bars are to DIE for and make way more than you’d think! Just a bite will satisfy your sweet tooth with the doughy, safe to eat cookie dough and the crunch of the cold chocolate chips and m&m’s.
This world has officially been changed. You see, when this dessert hit my countertop… planet Earth became a better place.
If you’ve ever been one to not eat the raw cookie dough because of the pending risk of raw eggs making you sick … yet longed for the sweet, sugary, and crunch of the cold chocolate chips that raw cookie dough brings to your tastebuds and tongue, you’re in luck. This cookie dough recipe is fantastic. Just absolutely fantastic, with no raw eggs.
And, I must say too that, much like fudge, one piece goes a long ways. An 8×8 dish lasted awhile around here because even a half by half inch piece was so amazing and rich that you only need a couple pieces to last you awhile, so rest assured, you’ll have plenty to enjoy.
½ c. (1 stick) butter, softened (salted or unsalted is fine)
¾ c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
1 c. chocolate chips
1/2 cup mini m&m’s
½ cup creamy peanut butter
½ cup milk chocolate chips
Line an 8×8 inch pan or dish with parchment paper and set aside.
In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes. Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
Using a spatula, mix in chocolate chips and m&m’s.
Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.
You can find complete recipes of this Chocolate Chip and m&m Cookie Dough Bars Dessert in couponcravings.com
You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!
You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!
4 (6 oz) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil, divided
2 Tbsp butter
3 cloves garlic, minced
1 Tbsp flour
5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
1 (14 oz) can artichoke quarters, drained and chopped
1 1/4 cups milk
4 oz Neufchatel cheese, diced into small cubes
1/3 cup packed freshly, finely shredded parmesan cheese
1/4 cup sour cream
Red pepper flakes (optional)
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com
It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn’t all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.
When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren’t there, and that’s probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway – windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like “wicked” and “pissah.” I was immediately smitten. And get this – not even 24 hours later I told my friend that this guy was the guy I was going to marry.
Fast forward almost 24 years and here we are… married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.
So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can’t believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.
Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.
I quickly learned that lobster stew doesn’t have any meat or veggies – it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word “stew” in lobster stew is more like a verb than a noun.
For weeks he researched recipes, analyzed them, pointed out what he liked and didn’t like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.
5 each 1.5lb Maine lobsters
As needed, salt
12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
1 cup medium or dry sherry
6 cups milk
2 cups heavy cream
1 pinch cayenne
1-2 pinches paprika
To taste, salt and freshly ground black pepper
1/2 tsp lemon juice
2 sprigs parsley, leaves only, cut into strips
Directions, Day 1
Bring a very large pot of salted water to a boil
Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.
You can find complete recipes of this Maine Lobster Stew in maryellenscookingcreations.com