little lemon mousse cups...

i love these little individual desserts! they are so simple, light & delicious! if you have any spring luncheons coming up or even looking ahead to mother's day-- these would be the perfect ending to any meal. let me know what you think.

{jeanette's little lemon mousse cups}

24 jumbo cupcake liners

24 pecan shortbread cookies (pecan sandies)

1-3 oz. package lemon jello

1 cup boiling water

3 TBSP lemon juice

1-8 oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1-12 oz. can evaporated milk, well chilled

Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.

Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.

Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes, until syrupy, then beat until light.

In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.

Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.

{Fresh Raspberry Sauce}

1 half-pint package fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam

In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.

Rosemarie's Fresh Mint Lemonade...

jessica hosted recipe club last month & i have been dreaming about it ever since!  it is perfectly fresh & summery!  i also love that you can make a big batch of the syrup & use it slowly.  i hope you love it as much as i do!  happy bbq season!

-picture courtesy of cafefernando.com 

{rosemarie's fresh mint lemonade}

2 cups sugar

2 1/2 cups water

1 cup good orange juice (not from concentrate)

1 3/4 cup fresh lemon juice

1 cup fresh mint leaves, firmly packed

In a medium sauce pan over medium-high heat, mix sugar & water.  Cook for 5 minutes.  Remove from heat & let cool.  Stir in juices & pour over mint.  Let stand 1 hour, then strain.  Chill in the refrigerator until ready to use.  When you are ready to mix drinks- fill a glass with ice, add a 1/2 a cup of Mint Lemonade Syrup, add water to desired concentration.

**if you want to make a large batch, mix chilled syrup with water to the desired taste.  Don't add ice until you are ready to drink or it will water it down.

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!

{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!

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!

{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.