New Recipe for July

This was my new recipe for this month, mini key lime tarts. They actually turned out really well!! I put in about another tablespoon of lime juice because I wanted more key lime taste and I had to cook them for almost 10 more minutes than was stated. Although I probably didn't have to. I also used mini nilla wafers instead of the "cooler cookies" because I could not find them. To make them less fatty I used low fat cream cheese and fat free cool whip. I tried to use reduced fat nilla wafers, but the mini ones only come in regular. Boo! Anyway, I made them for a get together I went to and they were really yummy


24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F.

Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down.

Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Next I really want to try to make homemade cinnamon rolls!! YUM-O!

New recipe for June

Tri-colored Orzo

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese(or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve

This was a SUPER easy recipe and sooo yummy. The dried cherries were a really good added sweetness. I highly recommend this to anyone who wants a refreshing pasta salad. Oh and I substituted the arugula with fresh baby spinach instead.