Brazilian Lemonade or Pineappleade

Brazilian Lemonade or Pineappleade*

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

*For the pinappleade: use half of a whole, fresh pineapple, chopped instead of the limes and only 3-4 Tbsp. Of sweetened condensed milk b/c the pineapple is so naturally sweet.  Proceed with recipe instructions.  

Carrot Cake Cookies

Carrot cookies:
1 cup unsalted butter room temperature
1 cup packed brown sugar
1 cup sugar
2 lg. eggs room temperature
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about three large)
1 scant cup golden raisins

Cream butter and sugar until light and fluffy.  Add eggs and vanilla beating for 1-2 minutes.  Sift dry ingredients and then add to wet.  Then add oats, carrots and raisins until combined.

Chill dough until it is firm overnight (crucial step so the cookies don't spread too much when baking).

Drop by tablespoon onto parchment lined cookie sheet, only 9 or so per sheet. Bake for 12-15 minutes rotating halfway through.

Cream cheese frosting:
8 oz. cream cheese at room temperature
1/2 unsalted butter
1 cup powdered sugar
1 tsp. vanilla

Cream until desired consistency is reached.

Frost half of the cookies and sandwich with another cookie.

Melanie's Zucchini Cookies

Another wonderful use for the shredded zucchini I have stored in my freezer.  Melanie 

3/4 cup butter

3/4 cup granulated sugar

1 egg

1 teaspoon grated lemon peel

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded zucchini

1 cup chopped walnuts

Lemon Glaze:

1 cup confectioners' sugar

1 1/2 tablespoons lemon juice

Cream butter and granulated sugar; beat in egg and lemon peel. Stir in sifted dry ingredients, then mix in zucchini and walnuts.  Drop on greased baking sheets; bake at 350 degrees for 15 minutes. Glaze cooled cookies with the lemon glaze.

Ooey Gooey Butter Cake

This wonderful dessert is melt in your mouth fantastic.  Literally.  Thank you Kathy Collins for bringing this buttery treat into our lives.  Kathy notes her brother-in-law liked this cake so much, that she gave it to him for Christmas wrapped in a shirt box.  He was thrilled!

1 box yellow cake mix
1 stick melted butter
2 eggs
8 oz. cream cheese, softened
1 lb. powdered sugar
2 eggs

Preheat oven to 350 degrees.  Mix together cake mix, butter and eggs.  Spread in a greased 9 x 13" pan.  Using the same bowl, mix the cream cheese, powdered sugar and eggs until smooth.  Spread over first layer.  Bake for 45 minutes or so, until golden brown.

Click here for Paula Deen's pumpkin version - perfect for the Fall months.

S'mookies

I have a mild obsession with S'mores.  Ok, there, I admitted it.  Every cookout, campout, hangout, etc. the melted chocolate calls my name.  As a newlywed, I found myself perfecting the art of the S'more under the broiler of my tiny apartment stove.

It didn't surprise me that this recipe caught my eye.  It has everything that's glorious about a S'more, but with less ash and dirt.  What is great about this recipe: a salty peanut butter cookie which perfectly balances the sugar-load of toppings.  What's not so great: not enough toppings!

So what do I recommend?  Make the cookies as indicated in the recipe from Parenting magazine* or just go ahead and use the box from your child's school fundraiser (as I did).  Just make sure it is a soft, chewy cookie.  Then go crazy with the toppings.

S'mookies

2 dozen of your favorite peanut butter cookies
1 cup chocolate chips
1 jar marshmallow cream

If making your own cookies, wait until they are completely cooled before adding any toppings.
Transfer marshmallow cream to a microwave safe bowl and microwave for 15 seconds.  Spread about 1 Tablespoon of cream on each cookie, more or less until each cookie has an equal amount.  Then, microwave chocolate chips by 30 second intervals until chocolate is just melted, but not overly hot.  Drop chocolate by the spoonful onto the marshmallow cream and lightly spread until cookie is covered.

Enjoy with a large glass of milk (another reason these are better than the campfire version - who has milk camping?).

*The original recipe calls for placing another cookie on top of the chocolate, but that doesn't work very well with my modified version for two reasons: 1. It seriously reduces the topping to cookie ratio and 2. the amount of topping on the cookie will squirt out the sides and leave you with a serious mess.

Warm Artichoke and Parmesan Dip

I've had many artichoke dips and might I dare say, this is hands down the best!  Warm, melted cheese in your mouth wonderful.  I'm a chocolate/sweets gal myself, straying from the savory options at a buffet table.  This wonderful dip sucked me in and my mouth waters as I type.  But, looking at the ingredient list, I start to see why I fell in love: butter, whipping cream, cream cheese . . . . Sounds like a recipe Paula Deen can get on board with!

Thanks to my friend Liz for bringing this recipe to me:

1 jar (6 oz/170 mL) marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped 
1 cup (250 mL) 35 % Real Whipping Cream 
1 package (8 oz/250 g) cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil 
Sliced baguette, toasts or crackers

Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.

In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of theParmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remainingParmesan.

Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

Easy Cheese Ball

My friend and neighbor, Becky, made this for a little gathering and I couldn't stay away from it.  Dip, sit, bite, dip, sit, bite, etc.  I couldn't stay away.  I was surprised at how simple it was.

2  8-oz pkgs cream cheese, softened

1/4 pound sharp cheddar cheese, grated

2 tsps. onion, grated

1 pkg Hidden Valley Ranch Original dry salad dressing mix

1 cup chopped pecans or almonds.  

Blend all ingredients together and form into two balls.  Roll in chopped nuts (I use pecans or almonds).

Serve with crackers or celery sticks.

Best if allowed to set in fridge for 24 hours before serving.

Will keep well in fridge for several weeks.