Meyer Lemon Meringue Cups

Here was my thinking on this: Lemon Meringue Pie 

💡

 Why not take my Meyer Lemon Curd, a batch of Pate Brisee and make mini two-bite desserts? 

Let’s Start! 

👩🏼‍🍳

I keep Meyer Lemon Curd in the freezer at all times in a zip-top baggie. This makes distributing the stuff easier. 

If you’ve been around this blog for awhile, you already know that I use Martha Stewart’s recipe for Pate Brisee for pie crust, dead simple. 

Roll out the dough and cut out rounds to fit into a mini muffin pan. 

Press the dough, gently, into the cups. 

Prick all of them with the tines of a fork. 

Bake at 350° until golden brown 

Cool slightly. 

Carefully remove the mini crusts to a sheet pan.

**Cook’s Note – some of the cups didn’t come out as planned, too big of holes in the bottoms – oops. 

I used Meringue Powder for the topping – you do you… set aside. 

Pipe or spoon in the Meyer Lemon Filling/Curd into each cup.

Pipe or spoon some Meringue atop each filled cup 

Now comes the fun part, FIRE!  

I got this as a gift awhiles back and have only played with it ONCE before! 

CAREFULLY torch the Meringue to your desired GBD (golden brown and delicious) 

These were a huge hit at our Neighborhood Gal Pals Game Day!  Oh, and DH loved them … “these are going where?!” 😄

Remember, a recipe is simply someone else’s idea, take it and make it your own.      

Cook for your friends and family! 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.     

MAHALO! 

Never Have I Ever Made … #11

Hummus, really, I don’t think that I had ever even tried it prior to this.  

I belong to an International Food Forum and this recipe is from there. 

Ginger-Lime Hummus 

Makes about 1 1/2 Cups

1 Garlic clove, minced 

1 tbsp. Peeled & minced fresh Ginger 

1 15-ounce can Chickpeas plus 2 TB reserved liquid from the can 

¼ cup Lime juice (about 2 large Limes) 

¼ C. Tahini 

2 tbsp. Soy sauce or Tamari 

In the bowl of a food processor, add all of the ingredients.

Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. 

Store refrigerated, covered, for up to 1 week. (if it lasts that long 😉)

Serving suggestion: place the Hummus in a nice bowl, drizzle over some good quality Olive Oil; serve along with some Pita Chips and/or Crudité  

And come on man, how pretty does that all look?  

Cook for your friends and family!     

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.     

MAHALO! 

BINGO!!

I may have shared with y’all previously that my Neighborhood Gal Pals and I have the best time going to the Community next to ours to play Bingo. 

My pals thought that I needed to get out and about, so … you know me, I’ve got to take a treat along to share with the entire class. 

These Cupcakes were a big hit! And they were super easy to make, and dang delicious too!

Take a box of Pillsbury Pumpkin Quick Bread & Muffin mix, follow the directions on the box. I made 12 regular sized cupcakes and finished them off this way with frosting:

Ingredients:

¼ cup unsalted butter, softened 

4-ounce cream cheese, softened 

1 teaspoon maple extract 

2 cups powdered sugar 

To make frosting, beat butter and cream cheese until smooth. Beat in maple and powdered sugar and mix for 2-3 minutes.  

Pipe the frosting over completely cooled cupcakes and then sprinkle over about 

½ cup Heath milk chocolate toffee bits 

DELICIOUS! 

And it was easy enough for me to do in stages. 

I made the Cupcakes a few days before hand, and then frosted them the afternoon of Bingo. 

Oh, and I WON!!! 

Can you see the last number that was called for me to get Bingo?

🤣

I smashed that so hard with my dauber that I sprayed ink all over the place … our table was a mess of yelling and screaming … what fun … and do you see how much I won? Dont’cha know I cashed that check and put the money in my wallet … I told DH, this is my mad money to do with as I wished … I bought take out dinner for us that night. 😎

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO!

Never Have I Ever Made … #10

Hot Pepper Jelly. That’s right and I love that stuff. You know what I’m talking about, that savory, sweet, mildly hot jelly that gets poured over a softened block of Cream Cheese.  Just gimme a spoon and some nice crackers and I’m happy.

Well, if you added in a glass (or three 😏 of wine), that wouldn’t hurt.

I have no clue why I decided that I needed to make this, but I did, so there. 

No, I remember now! I wanted to do something different for our community’s bi-annual Craft & Bake Sale. 

It did very well! 

Hot Pepper Jelly 

Makes 6 half pint jars 

1 ½ C. finely chopped and seeded Red Bell Pepper 

1 C. finely chopped and seeded Yellow Bell Pepper 

1 ¼ C. finely chopped and seeded Green Bell pepper 

¼ C. finely chopped and seeded Jalapeño 

1 C. Apple Cider Vinegar 

1.75 oz. package powdered Pectin 

5 C. sugar 

6 8oz. canning jars 

Sterilize the jars and hold in warm water until ready to fill. 

In a large saucepan over high heat, add in the four different Peppers, Vinegar and Pectin, bring it all to a boil while stirring constantly. 

Remove from the heat and add the Sugar; return to the heat and bring back to a boil for 1 minute. 

Remove from the heat and skim off any foam on the top. 

Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight. 

Place jars into canner with hot water that is not boiling. Water should completely cover the jars by 2 inches.  

Over high heat to a rolling boil.  

Process for 5 minutes. 

Remove the jars from the water bath and set aside on a heat-proof surface (I use a wooden cutting board covered in an old tea towel). 

Allow the jars to cool for 24 hours, undisturbed.  

Check seals by pressing the centers of lids with finger. (If lid springs back, it’s not sealed, and refrigeration is necessary.) 

This Hot Pepper Jelly did so well at the sale, I was commissioned to make a batch for this nice gal. 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO! 

Christmas Food As Gifts

If you’ve been around for a time, you’ll already know this: I love to make Food As Gifts! 

Christmas of 2021 (I know, I know, but we’re still catching up) was no different in making something edible. I had seen a few recipes for Copycat Moose Munch, which our house adores.  

😋

Here’s what I did: 

Copycat Moose Munch aka Dark Chocolate Caramel Popcorn 

Makes 8-10 servings

10 C. popped Popcorn (about 1/2C. of kernels)

1 1/2 C. Nuts of your choice (I used un-salted Peanuts) 

1 C. firmly packed Brown Sugar (light or dark, whatever you have) 

¾ C. Butter 

½ C. Light Corn Syrup 

1 tsp. Baking Soda 

1 C. dark Chocolate Chips 

Preheat oven to 250°F 

Spread the popped Popcorn and Nuts into a large roasting pan, or divide between two pans. 

In a heavy bottom saucepan, combine Brown Sugar, Butter, and Corn Syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil.  

Continue boiling for 2 minutes. 

Remove the pot from heat and stir in Baking Soda.  

Allow to cool for a few minutes until the mixture is no longer hot, but just warm (don’t let it get too cool or it will start getting hard!) 

Pour warm mixture over Popcorn and Nuts and stir well so that everything is coated. 

Bake for 60 minutes, stirring every 15 minutes. 

Remove from oven and transfer the Popcorn mixture to 2 wax paper lined half sheet pans, using a large non-stick spatula, spreading it out, but don’t break into chunks yet.

Allow to cool completely. 

Once cooled, melt Chocolate Chips in a heat-proof bowl in the microwave in 30 second intervals on 50% power, stirring after each one. Alternately, you can melt Chocolate in a double boiler. 

Using a fork or spoon, generously drizzle Chocolate over the Popcorn mixture and let stand until Chocolate is set (about 3-4 hours). 

Break into pieces and enjoy.  

Store leftovers in an airtight container in a cool place. 

You know that I have to gussy-up any Food As Gifts that I make …

I think my Mom ate an entire can of my copycat Moose Munch all by herself!

😄

Remember, a recipe is simply someone else’s idea, take it and make it your own.     

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO!

Skinny Cosmopolitan Cocktail My Way

I kinda mixed and matched a bunch of different recipes that I found for that “Sex In The City” sort of Cosmo and this is IT!
Dangerously Delicious!!

Skinny Cosmopolitan Cocktail My Way

Serves 1

1 ½ oz. Vodka
¾ oz. Ocean Spray Diet Pineapple-Cranberry Juice
¾ oz. Cointreau
¾ oz. Lime Juice
¼ oz. Skinny Simple Syrup (see how-to below)

Chill a Martini glass in the freezer

In a shaker, add about 1 cup of crushed Ice

Add in all of the ingredients into a shaker; shake vigorously for about 1 minute

Strain into that icy cold Martin glass and garnish with a chunk of Pineapple and dried Cranberries on a cocktail pick

ENJOY!

*How-to make your own Skinny Simple Syrup:

3 1⁄2 Tbsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar

or

11 zero-calorie Truvia Original Calorie-Free Sweetener Packets

1/2 C. Water

In a heat-proof container, mix together everything together

Microwave for a few seconds to just warm the Water and melt the Truvia

Allow to cool and store in a tightly sealed container in the `fridge

I always have a cruet of Simple Syrup in the refrigerator for all sorts of things.

Remember, a recipe is simply someone else’s idea, take it and make it your own.   

Cook for your friends and family!  

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO!

No-Bake Meyer Lemon Cheesecake Mousse Cups

I went looking for something new and different to take to my Neighborhood Gal Pals Afternoon Card Game and I found this idea for a sweet treat. I already had these 6-ounce disposable dessert cups at Dollar Tree, but Mason Jars are a great larger serving size for the family. 

No-Bake Meyer Lemon Mousse Cups 

Makes 8-Half Pint Mason Jars or 12-6 ounce Dessert Cups  

Ingredients for the Mousse: 

2 C. Non-dairy Whipped topping (aka Cool Whip) 

1 C. Meyer Lemon Curd 

12 oz. Cream Cheese, room temperature 

1 tsp. Vanilla Extract 

1 C. Powdered Sugar 

Ingredients for the Graham Cracker Crumb: 

½ C. Graham Cracker Crumb or 4 full sheets of Graham Crackers, crushed well 

2 Tbsp. Granulated Sugar 

2 Tbsp. Butter, melted  

In a large bowl, beat the Cream Cheese with a mixer until soft and fluffy. 

Add the Meyer Lemon Curd and combine well. 

Fold in the Non-dairy topping, set aside. 

In another bowl combine the Graham Cracker Crumb. 

To assemble: 

Spoon the Mousse filling into a large zip-top baggie and clip one of the corners, creating a piping bag. 

In each jar/dessert cup, start layering crumb-filling-crumb, etc to the desired finish, ie for the ½ pint jars create 3 layers of Crumb and 2 layers of Mousse & for the dessert cups only 2 layers of Crumb to 1 layer of Mousse. 

Cover loosely with plastic wrap and chill until you’re ready to serve. 

Cook for your friends and family!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Bacon Wrapped Lil Smokies

You already know that I hang around with a bunch of Gals here in my neighborhood and we get together at each others homes for Wine Food and Game Afternoons.

I always make something to bring and share with everyone, this particular afternoon was no different.

YUM!

This was a sample plate, `cuz ya know, I gotta do a quality check 😉

This snack is very simple to prepare and fun to eat, with or without toothpicks, but then anything on a toothpick is good, right?

Bacon Wrapped Lil Smokies

14 slices bacon 

1 (14-oz.) package Lil Smokies (mini smoked hot dogs) 

1/4 cup brown sugar 

2 tablespoons honey 

1/4 teaspoon garlic powder  

42 toothpicks 

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Cut each piece of bacon into thirds. 

Wrap each of the Sausages in a piece of Bacon. Insert a toothpick all the way through each one to hold the Bacon in place. Transfer to the prepared baking sheet.  

In a bowl, stir together Brown Sugar, Honey, and Garlic Powder. Top each of the Lil Smokies with 1/4 teaspoon of the Sugar mixture.  Bake until bacon is cooked through, 25 to 30 minutes. 

I served these up to the Gal Pals on a big ole’ platter with a coupla different dipping sauces, BBQ, Honey Mustard and Ketchup… all store bought. 😀 Do I need to tell you that they were a huge hit? ⭐

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for you family and friends!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Jumbo Marshmallow Pops

If you’ve been following my blog, than you already know that I have a group of Neighborhood Gals that I hang out with, go to lunch with and gather together to play games… cards, dominos, all sorts.

I like to bring along a snack for everyone, sometimes sweet and sometimes savory or even both on occasion.

I went sweet this time around…

I saw the biggest Marshmallows I’d ever seen in my life at the Mega-Mart… I had to dream up something cool to do with them!

I melted some Dark Chocolate, skewered the Marshmallows with Cake Pop sticks, dipped and then rolled them while still wet in an assortment of sprinkles.
Graham Cracker Crumbs
Candy Dots
White Nonpareils
Rainbow Jimmies

I must say, my personal favorite was the Graham Cracker Crumbs, it tasted alot like a S`More!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Mushroom Crostinis

I know I’ve told you folks that I love to go to grocery stores and just poke around to see what I can find.

Recently I was in our local Trader Joe’s and I had been looking for their Mini Brie Bites, love those things, but they said that they were having issues with the manufacturer and yet THERE THEY WERE!!!

I usually pick up a loaf or three of the Ciabatta Demi Baguettes.
And as I was strolling past the frozen food case I spied this

Hmmm …

I sliced the Ciabatta, gave them all a quick toast under the broiler, followed the directions on the package of Mushrooms and assembled.

• 

• 

I arranged them neatly and took this tray next door for yet another afternoon of card playing with my Neighborhood Gal Pals.
These tidbits were gone in a New York Minute.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your friends and family!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!