Tuesday, June 30, 2009

strawberry lemonade bars...

when you get creative in the kitchen good things don't always happen:)  lucky for all of us this time the outcome was delicious!  it is no secret that i am in love with anything lemon!  but the strawberry in this really balances out the flavors.  i know the recipe is long, & it seems like a lot of steps, but they aren't hard at all.  they are perfect for summer or any other time!


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{strawberry lemonade bars}

~crust~
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour

in a large bowl, cream together butter, sugar & salt until light & fluffy.  add flour & mix until just combined.
line a 9x13 pan with parchment paper that hangs over the long sides.  spray parchment paper & sides with non-stick cooking spray.
press crust into the bottom of pan.  bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

~lemon curd layer~
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice

in a medium bowl whisk together all ingredients & pour over hot crust.  return to oven & cook for an additional 25-30 minutes.  chill in the fridge while making the next layer.

~lemon cream layer~
2- 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
grated zest from 1 lemon

1 pint strawberries, hulled & sliced

in a medium bowl, whip together all ingredients until thick & fluffy.  spread over cooled lemon curd layer.  arrange the sliced strawberries over the top of the cream layer.  place in the fridge to chill while making strawberry glaze.

~strawberry glaze~
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch

in a medium pot, over medium heat, combine strawberries & water.  in a small bowl, combine sugar & corn starch.  whisk sugar into strawberry mixture.  bring just to a boil, whisking constantly.  spread over sliced strawberries.  return to fridge to chill completely.
Enjoy!

Tuesday, June 23, 2009

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

coconut shrimp recipe copy

Friday, June 19, 2009

brit's aloha chicken salad...

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great!   so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing.  after a couple of tries & a sink full of bad batches, we finally agreed... perfect!  let me know what you think!

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{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped
2 large cans mandarin oranges, drained
1 large can pineapple tidbits, drained
1 red onion, diced
1 1/2 cups tortilla strips
3/4 cup crumbled feta cheese
3-4 chicken breasts, cooked, cooled & cubed
toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter.  Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar
1/3 cup mr. & mrs. T's pina colada drink mix
1/3 cup rice or apple cider vinegar- rice will make it more mild or 
apple cider will make it stronger tasting
1/2 tsp. ginger powder
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil.  Blend well until light & frothy.  With the blender still on, slowly add oil in a steady stream.  Keep blending until the dressing is emulsified & thickened.  

Monday, June 8, 2009

brit's creamy lime pies...

these are such a great compliment to any summer dinner.  they are cool, creamy, refreshing & super delicious!  i actually used pre-made mini pie crusts.  they cut quite a bit of time out of the process & made them the perfect size.  whip some of these up for a super yummy & easy treat!

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{brit's creamy lime pies}

8-10 mini graham cracker crusts
3/4 cup fresh lime juice
2- 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
finely grated zest of one lime
green food coloring

1 cup cream fraiche or crema
1/4 cup whipping cream
1/4-1/3 cup powdered sugar

In a large mixing bowl, whip together lime juice, cream cheese, sweetened condensed milk & lime zest.  Add 1-2 drops green food coloring.  Spoon into pie crusts & place in the fridge.

In a seperate bowl, whip together cream fraiche, whipping cream & powdered sugar.  Whip until light & full.  Spoon onto lime filling & put back into the fridge.  Chill at least 4 hours or overnight.
Garnish with sliced lime.


Thursday, June 4, 2009

kacy's layered peanut butter cup bars...

i love these bars so much!  i had them for the first time when i was pregnant... & i was hooked!   and who doesn't love a peanut butter cup!?!


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{kacy's peanut butter cup bars}

3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter or margarine
3/4 
cup peanut butter
2 eggs
3/4 tsp soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup oats
 
Cream together sugars & butters. Add eggs and vanilla. Mix well. Add remaining ingredients and mix well.
Spread into a jelly-roll pan and bake @ 350 10-12 minutes. Cool for 10 minutes. Whip 1 
1/2 cup peanut butter and spread over warm bars. When completely cool, spread with chocolate frosting. (homemade or canned)