Food – Classic Key Lime Pie


1cup Honey Graham Crackers
1cup Honey Nut Cheerios
7ounces salted sweet cream butter
1/4cup light brown sugar
1/4teaspoon cardamom
6large egg yolks
1/2pint softened vanilla bean ice cream
14ounces can sweetened condensed milk
1/2cup Key Lime juice


For the Crust:

  1. Place Graham Crackers in a large plastic bag and roll with rolling pin until finely crushed. Pour into a medium bowl. Repeat method for Honey Nut Cheerios and add to bowl.
    1. Add brown sugar and cardamon to the cereal mix. Slowly stir in melted butter and hand mix until even consistency is obtained.
    2. Press mixture into 9-inch pie pan working from center of pan to outer edge. Refrigerate 30 minutes.

    For the Filling:

    1. Preheat oven to 350F.
    2. Place egg yolks in a medium bowl and mix with an electric mixer or whisk for one minute. Slowly add sweetened condensed milk and mix for six minutes more.
    3. Add ice cream and continue mixing until smooth. Add Key Lime juice. Pour filling into prepared pie shell. Bake for for 12 minutes.
    4. Place pie on a cooling rack in the freezer for at least one hour. Remove 20 minutes prior to serving. Add whipped cream and garnish before serving.

Recipe courtesy of David Sloan and


Food – Chewy Milk Chocolate Sea Salt Cookies


Chewy Milk Chocolate Sea Salt Cookies


  • 1 cup unsalted butter (melted)
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 1/4 cups all purpose flour
  • 1/2 cup mini chocolate chips
  • 1 1/3 cup milk chocolate chips
  • sea salt
  • 1 teaspoon baking soda


Step 1
In a mixer, beat the butter and sugars. Add vanilla, egg, and salt, and baking soda and mix well. Mix in flour just until combined. Stir in chips. Cover and chill at least 30 minutes.
Drop by 2 TBS scoops onto an ungreased baking sheet. Bake at 350 for 7-9 minutes or until golden around the edges. Immediately sprinkle with sea salt. Let cool on the sheet before transferring onto a wire rack to cool completely. Store in an airtight container.


Food – Chicken Parmesan Sliders

Chicken Parmesan Sliders
  • 15 Slider Buns
  • 1 lb Breaded Chicken Tenders * *These should be cooked already** (weight is approx.)
  • 2 c Pasta Sauce
  • 2 c Mozzarella Cheese, shredded
  • ½ c Parmesan Cheese, shredded
  • 3 Tbsp butter, melted
  • 1 tsp Garlic powder (more to taste)
  • 1 tsp Italian seasoning
  1. Preheat oven to 350°F.
  2. Place the bottom half of the slider buns in a greased casserole dish.
  3. Place cooked chicken tenders on the bottom buns and then cover them in sauce.
  4. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce.
  5. Place the top buns on the sliders.
  6. Melt the butter and mix the garlic powder until it is thoroughly combined. (feel free to add more garlic powder if you like garlic as much as I do!)
  7. Pour the melted butter over the buns and then sprinkle with Italian seasoning.
  8. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
  9. Enjoy!

recipe courtesy of

Liquid – Cucumber Mint Lemon or Limeade


Personally, I’ve become a little obsessed with cucumber flavored drinks.  Cucumber flavored vodka has become one of my favorites.  This drink does not have vodka as an ingredient so it’s safe for the kiddies to drink.  However, if you want to kick it up a notch and make it all grown up, then by all means add Vodka.  In it’s original form it is a very refreshing and sophisticated way to quench your thirst.  I can find limeade or lemonade in the frozen or juice section of my supermarket so, it’s easy for me to make this.  I realize some of you prefer freshly made lemonade or limeade so for you I have included a recipe to make your own before adding the cucumber and mint.

Ingredients & Directions for Cucumber Mint Limeade

Cucumber Mint Limeade-to a large pitcher of limeade (or lemonade) add one cucumber, thinly sliced, and a handful of chopped mint leaves.

recipe courtesy of

This has a lot of sugar so for those who watch their sugar intake, I would suggest you adjust the sugar and or the amount of the recipe if less is needed.  Substitute Lime juice and sliced limes for Lemon Juice and sliced lemons, if you prefer Limeade.

Perfect Homemade Lemonade

4 cups sugar
4 cups fresh lemon juice
2 lemons, sliced
Ice, for serving


In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.

Serve over ice.

Recipe courtesy of Ree Drummond

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Food – Kale Asian Beef Lo Mein


This recipe comes straight from my kitchen as I am committed to eating healthier and more green. I’m a big believer in eating well without spending all day slaving over the stove.  Here’s is what’s needed for this recipe. How much you need depends on how much you want to make.  Use your judgment on that.  I am also a huge fan of crock pots.  I love them.  I use mine often and it tenderizes the toughest piece of meat and it will just fall apart after cooking in your crock pot.


1 bag of chopped kale salad ( I use the one at Costco, it has shaved brussels sprouts, kale, cabbage, chicory etc. lemon poppy seed dressing)
1 bag of Asian cashew chopped salad ( I also use Costco for this one, it has savoy & green cabbage, carrots, celery, cilantro, cashews, sesame seeds, wontons, and sliced almonds, asian sesame dressing)
1 piece of Skirt Steak
sliced red, orange & yellow peppers
whole wheat spaghetti


I cook my steak on high in the crockpot for 3-4 hours in a small amount of orange juice and bourbon sauce.  Just enough to surround the steak but not cover it.  Once the steak is done, you can pull it apart with a fork and mix it with the juice it has cooked in, it should no longer be juice, but a gravy.  Cook your noodles on the stove according to the package directions.  I like thin noodles that cook quickly.

Mix kale salad, asian chopped salad, steak, peppers and pasta in a big bowl or pot.  I include the gravy from the crock pot and the asian sesame dressing included in the chopped asian salad.  If none is included in the salad you buy, you can purchase Asian sesame salad dressing at your local supermarket.  I use just enough to coat the salad, as I don’t like this heavily sauced.

Another way I prepare this dish is to use chicken breast instead of steak and Quinoa instead of noodles sometimes.  Either way it is delicious and healthy.  You can prepare it many different ways and I encourage you to experiment with it and let me know your results.  I enjoy this dish as a healthy alternative to the traditional Lo Mein which is stir fried.  All the produce ingredients are fresh and raw in this dish.  I do not cook them before mixing them in the dish. I also do not add any extra salt to this.  Bon Appetit!!!

While the steak is cooking, you could be doing any number of things you need to do.  The only food that requires your attention in this recipe is keeping an eye out for the pasta. Everything else is a breeze to do!  I hope you enjoy this recipe as much as I do.

recipe courtesy of Extraordinary & Dynamic Lifestyles


Food – Filet Mignon in Mushroom Wine Sauce


Ingredients for Filet Mignon Recipe in Mushroom Sauce:

4 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
1/2 cup Barefoot Merlot *
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste

*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.

How to Make Filet Mignon:

1. Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
2. Pat dry steaks with a paper towel and season all over with 1 tsp salt and 1/4 tsp pepper.
3. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushroom.
4. Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).

recipe courtesy

Food – Pecan Pie Cookies


1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt
¼ cup semi sweet or milk chocolate chip for decorating
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

recipe courtesy