Glazed Kielbasa Pineapple Bites

Perfect New Year's {gluten free!} appetizer. {I also thought thick ham steak chunks would be good in place of the Kielbasa.}

Photo Credit to Jam Hands

Glazed Kielbasa Pineapple Bites
1 (14 oz.) regular Kielbasa, sliced
1 (20 oz.) can pineapple chunks, reserve juice
3 Tbsp. Teriyaki sauce
1 Tbsp. sweet chili sauce
1 Tbsp. honey
1 Tbsp. pineapple juice (from can)

Preheat oven to 425-f degrees. Line a baking sheet with parchment paper.
Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
In a small bowl combine remaining ingredients. Place kielbasa bites onto the baking sheet and brush glaze over tops and sides of bites.
Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.

Recipe Source: Jam Hands

Strawberry Cream Puff Cake

Oh man, the orange in this cake was so delicious. I loved it!

Photo Credit to Mel's Kitchen Cafe

Strawberry Cream Puff Cake
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
1-1.5 clam shell strawberries {mixed with sugar and let sit}

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with strawberries, or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.

Recipe Source: Mel's Kitchen Cafe

Greek Yogurt Chicken Salad Sandwiches

These were delicious and so much more healthy than any other chicken salad sandwiches I've ever made. I made them for Lilian's 3rd birthday at the park and it was perfect. The recipe was just a template, I changed a lot about it. Except for the ingredients you see...

Photo Credit to Damn Delicious

Greek Yogurt Chicken Salad Sandwiches

1 pound cooked chicken breast, shredded {I used a whole roasted chicken, so good}
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds {or cashews, or peanuts...}
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste {I used red wine vinegar}
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving {I used whatever bread I had, white rolls, wheat bread...}

In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, In another bowl, whisk the Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Combine the dry stuff and chicken mixture and fold gently.
Serve sandwiches on bread with chicken mixture.

Recipe Source: Damn Delicious

{Healthy} Banana Bread

I have made lots of different banana breads. This is not a cakey, sweet deliciousness. This is a healthy yummy very banana-y bread. I love it!

Photo Credit to Just a Pinch

{Healthy} Banana Bread
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Recipe Source: Just a Pinch

Strawberry Lemon Ricotta Pancakes

These were amazing! A great way to use up extra ricotta if you have it. They were thick and so yummy with the strawberry jam {oh yeah, I just used jam, and didn't make the syrup}.

Photo Credit to Taste and Tell

Strawberry Lemon Ricotta Pancakes
For the pancakes:
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 beaten eggs
1 cup ricotta cheese
1/2 cup milk
1 tablespoon sugar
zest from 1 lemon
1 teaspoon lemon juice

For the syrup:
4 cups fresh strawberries, diced
2 cups sugar
1/4 teaspoon lemon juice

For serving:
fresh sliced strawberries

In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.
Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.

{I didn't actually make the syrup, just used strawberry jam}
Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.
Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.
Recipe Source: Taste and Tell

{Overnight} Banana {or any Fruit} Stuffed French Toast

So these were good. They were a little more mushy than I like {Because I let them sit overnight in the fridge}, but so yummy. And I love that you can prep it the night before. It's easy and very versatile, so you could put any fruit in the middle!

Photo Credit to The Girl Who Ate Everything

1 cup mashed banana

1/2 teaspoon lemon juice

1 cup milk

2 tablespoons brown sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon baking powder

4 large egg whites

1 loaf French bread

Cut into 1 1/2 inch slices. Make slit to form pocket. Stuff with mashed bananas mixed with lemon juice.

Arrange bread in 9x13 pan. Whisk milk, brown sugar, vanilla, cinnamon, baking powder, and eggs, then pour over bread. Chill for at least 45 minutes {or overnight}, turning bread pieces over halfway through marinating time.

When ready to cook, melt 1-2 tsp butter/margarine {I used coconut oil} in skillet over med heat. Cook each 3 min on each side. Serve with maple syrup.

Note: I bet you could leave these in the 9x13 pan and bake them. I would try baking at 375 for 25 minutes and add more time if you need!

Vanilla Banana Muffins

Thanks to Aunt Kate for these awesome muffins! They are delicious! I would love to try them with whole wheat flour, but they were actually very good this way. They were the perfect consistency for a muffin. Seriously perfect! And the muffin tops were amazing {as per usual}.

Photo Credit to Karry Hosford

Vanilla Banana Muffins
Makes about 36 muffins
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup butter/margarine
4 eggs
1 cup sour cream
4 teaspoons vanilla
1/2 cup vanilla yogurt
6 mashed bananas
Optional:
1 cup frozen blueberries, chocolate chips, nuts, etc!

Preheat oven to 400 degrees.
Mix dry ingredients and wet ingredients separately. Add them together and lightly combine. Grease muffin tins {or place paper muffin holders in a muffin tin}. Fill each one completely, until it looks like it's going to overflow…it won't! Bake for 13-15 minutes.

Recipe Source: Kate Kloberdanz via The Dorrity Family Cookbook

{Mom's} Cheesecake

Okay. It's no secret that I love cheesecake. Not even a little bit. I have lots of cheesecake recipes here that are a lot of different textures. This is different from them all. And I don't want to pick a favorite, but this is my favorite "wet" type cheesecake. It is so yummy and has a little tanginess to the cheesecake…which I love. My mom got this recipe from her friend a long time ago, but it has since become a favorite in my family and is known as "Susan's cheesecake."

Photo Credit to Yeunglei.com

{Mom's} Cheesecake
2 pies
1 8 ounce cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla
12 ounce cool whip
2 pre-made graham cracker pie crusts
Danish Dessert {and all ingredients needed}

Beat cream cheese, milk, lemon juice, and vanilla in a large bowl until smooth. Fold in the cool whip until well combined. Place filling into pie crusts, cover, and chill.
Meanwhile, make Danish Dessert and whatever fruit you are using {our favorites are strawberry and raspberry}. Split between the two pies and top them each. Chill for at least an hour.

Recipe Source: Susan Warren

Banana Bars

Chewy, thick delicious banana bars with the best cream cheese frosting. Love these babies.

Photo Credit to Taste of Home

Banana Bars

2 1/4 cup sugar

3/4 cup butter, softened

3 eggs

3 teaspoons vanilla

1 1/2 teaspoon baking soda

1 1/4 teaspoon salt

2 1/4 cup mashed bananas {about 5 bananas}

3 cups flour

Preheat oven to 375. Grease a cookie sheet.

Beat sugar and butter, then add eggs and vanilla; beat well. Add rest of ingredients and mix well. Bake for 20 minutes.

While baking, make frosting by beating butter and cream cheese together. Add vanilla and beat. Add powdered sugar and beat well. When bars are cool, top with cream cheese.

Recipe Source: Susan Warren

Puffy Pancakes with Nutty Banana Butterscotch

Another awesome from my mother in law. I love her recipes because most of the time its just a better
version of what I'm already doing! Like this one. It's simply german pancakes with a delicious banana super sauce on top. So amazing.

Photo Credit to Me (I know, you love the plates…)

Puffy Pancakes with Nutty Banana Butterscotch
1 cup brown sugar

4 tablespoons margarine

1/2 cup sour cream

pinch salt

2 bananas, sliced thin

1/2 cup walnuts, chopped

Make german pancakes. While cooking, heat in saucepan over medium heat the sugar, margarine, sour cream and salt for about 5 minutes. Then add bananas and heat through. Drizzle the sauce over the pancakes and sprinkle with nuts.

Recipe Source: Sharrie Webster

Heavenly Blueberry and Cream Angel Dessert

Laurel made this for her own birthday, and it was perfect. It was light with a little cream cheesiness. And blueberries are heavenly, so this was hard to stop eating, and I loved every minute of it.

Photo Credit to Mel's Kitchen Cafe

Heavenly Blueberry and Cream Angel Dessert

12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Squeeze of fresh lemon juice (about 1/2 tablespoon)
Baked, cooled and cubed angel food cake {A full cake from the store, or less of a boxed mix}
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar
1 1/2 cups heavy cream
3 tablespoons powdered sugar

For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Recipe Source: Mel's Kitchen Cafe

Rhubarb Streusel Cake with Warm Vanilla Sauce

So one of the only things my mother-in-law can grow in Birdseye is rhubarb, thanks to the short growing season. So we usually get quite a bit from her. This cake will make me fatter, but will use up all that rhubarb in the most delicious way possible.

Photo Credit to Mel's Kitchen Cafe

Rhubarb Streusel Cake with Warm Vanilla Sauce
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:

1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Recipe Source: Mel's Kitchen Cafe

Banana Crumb Muffins

Oh, remember how I love muffins. Here's another one. This is a like a perfect one though. It's pretty light and airy and the banana is so delicious. I think that if I do make the crumb topping again though, I will cut the ingredients in half to make is less sugary. That might sound weird, but I don't love how sugary/crunchy the top was. Delicious though!

Photo Credit to My Baking Addiction

Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 teaspoon cinnamon

Crumb Topping: {I will half this next time}
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375°F (190°C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe Source: My Baking Addiction

{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries

Lemon and strawberry is one of my newfound favorite combination of flavors. Remember this jello salad? I made one with strawberry jello instead of orange and shabam! So delightful. So yes, you will love this and I love it. Just make sure you get lots of strawberries, because you will want more and more.

Photo Credit to Our Best Bites

{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries
6 large, stale butter croissants {I used 10-ish small croissants}
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional) {I used cool whip}

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons){I did not strain mine}, and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. 

Recipe Source: Our Best Bites

{Overnight} Blueberry French Toast

I'm pretty sure that I've said before {possibly more than once} that I love overnight breakfast stuff. This is one of my faves. Blueberries and cream cheese?! Have mercy! Yes, it is heavenly. I've made it with the blueberry dressing and also just used cream syrup. The blueberry syrup is really good but is extremely blueberry-y.

Photo Credit to allrecipes.com

{Overnight} Blueberry French Toast
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Recipe Source: Allrecipes.com

Whole Grain Banana Chocolate Chip Muffins

I love muffins. I really don't know what it is about muffins, but I have this love affair with them and I feel like I can never have too many. Part of it is probably the face that you can freeze muffins and keep them for awhile. I love making then freezing breakfast food. These are awesome and are probably my kids favorite muffins.

Photo Credit to Mel's Kitchen Cafe

Whole Grain Banana Chocolate Chip Muffins
2 average-sized bananas, peeled and mashed
1/3 cup packed light brown sugar (optional)
1/2 cup plain yogurt
1 large egg
1/2 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 to 1/2 cup mini chocolate chips

Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake liners (lightly grease the muffin liners if using).
In a large bowl, whisk together the bananas, sugar, yogurt, egg, and applesauce.
In a small bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
Fold the dry ingredients into the wet ingredients and stir just until combined. Don't overmix.
Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the tin and let them cool completely on a wire rack.
Recipe Source: Mel's Kitchen Cafe

{Healthy} Baked Oatmeal

Now, I'm trying to find the best way to make oatmeal. Whenever I make it in a pot, it actually never tastes very good. So, in my quest, I found this super healthy delicious oatmeal. Obviously the recipe is written with blueberries, but I'm sure that any fruit would be wonderful.

Photo Credit to Real Mom Kitchen

{Healthy} Baked Oatmeal

2 cups uncooked old-fashioned oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/2 cup egg substitute
1/2 cup unsweetened applesauce
1/4 cup Splenda granular (or 1/2 cup to taste)
1/2 cup frozen blueberries
1 -2 teaspoon lemon zest
1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees.
Combine wet ingredients, add to dry ingredients.
Bake in sprayed 8" square pan for 35-45 minutes.
Cut into 6 squares.

Recipe Source: Food.com

{Copycat} Orange Julius

We have made this recipe over and over. It's delightful, but I'm not really sure how close it is to the original because I'm too cheap to buy one. But this is so good that I just don't need the original.

Photo Credit to Favorite Family Recipes

Orange Julius

Serves 3-4 adults

1 can (6oz) frozen orange juice concentrate
1 c. milk
1 c. water
1/4 c. sugar
2-3 Tbsp. powdered sugar
1 tsp vanilla
about 10-11 ice cubes

In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a “smoothie” consistency. Serve immediately.
(*If you are adding frozen fruit, add a little at a time BEFORE adding ice cubes. If using fresh fruit, add at the very beginning when you are blending everything else.)

Recipe Source: Favorite Family Recipes

Peach-Orange Smoothie

Smoothies are easy, delicious, and most of the time healthy. I love this one. Especially in my Blendtec. It's frothy, and so…so…good.

Photo Credit to Mel's Kitchen Cafe

Peach-Orange Smoothie
2 cups fresh orange juice (or good quality store-bought like Simply Orange)
1 cup peach yogurt
2 cups frozen sliced peaches {or blueberries, spinach, strawberries}
2 tablespoons honey
1/4 teaspoon ground nutmeg

Combine all ingredients in a blender and blend until smooth.

Recipe Source: Mel's Kitchen Cafe

Sour Cream Lime Pie

We had my cousin and her husband over for dinner and I tried this little baby. Oh man, I'm so glad I did. I'm so glad I had an awesome reason to make an awesome dessert.

Photo Credit to Mel's Kitchen Cafe

Sour Cream Lime Pie

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted

Filling:
1 cup granulated sugar
3 tablespoons cornstarch
1 cup heavy whipping cream
1/3 cup fresh lime juice (4-6 limes)
1 tablespoon finely grated lime peel
1/4 cup (1/2 stick) butter, cut into small pieces
1 cup sour cream, light or regular

Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla
1/4 cup sour cream, light or regular
Fresh lime slices for garnish, optional

For the crust, preheat the oven to 350 degrees F. Combine all the ingredients until the crumbs are evenly moistened and press them into the bottom and up the sides of a 9-inch tart pan or pie plate. Bake the crust 10-12 minutes until lightly browned and fragrant (don't overbake or the crust will become crumbly). Cool completely on a wire rack while the filling is prepared.

For the filling, mix the sugar and cornstarch together in a medium saucepan. Gradually whisk in the cream, lime juice, and lime peel. Stir in the butter pieces. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk constantly until the mixture is thick and bubbly, about the consistency of pudding, 5-7 minutes. Remove the pan from the heat and cool the mixture to room temperature, stirring occasionally to avoid a skin forming over the top. If you need to speed things up, fill a bowl with ice and water and place the bottom of the pot in the ice water (taking care not to let water spill into the pot) and stir until cooled. Fold the sour cream into the cooled lime mixture. Spread evenly in the cooled crust.

For the topping, whip the cream, sugar and vanilla together until soft peaks form. Gently fold in the 1/4 cup sour cream. Spread over filling. Chill the tart/pie for at least 4 hours before serving and up to 24 hours. Serve with fresh lime slices, twisted, if desired.

Recipe Source: Mel's Kitchen Cafe