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INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)

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I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.

Ingredients

1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries

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Source: Take me back to my boat on the river

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Key Lime with lemon meringue pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice
2 tablespoon grated lime zest
1/4 cup lemon curd (I use Dickinson’s Lemon Curd)

Directions
Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Swirl in slightly heated curde6a4ea3c-7836-4676-ac35-c148fa12a32d_1.5d5c4fe2d6f18e99828cd1ad45ed6d60

 

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Bake in preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Remove from oven when complete.

While your pie is baking, mix the following meringue:

4 egg whites
4 tablespoons granulated sugar
1/2 teaspoon cornstarch
pinch salt

Beat egg whites until soft peaks form. In separate bowl mix sugar, cornstarch and salt. Add sugar mixture a little at a time to the egg whites, beating between additions.

Spoon the meringue over pie. Bake for Spoon into pie you’ve just removed from oven and lightly sprinkle another tablespoon of sugar because that will give you that caramelized look when you broil it.

Place back in oven and cook for another 5 minutes. Then put it on low broil for last 3-4 minutes for the browning effect.

May be eaten hot, or chilled. I prefer it chilled, especially in the summer.

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Froggie’s Chili Verde

Because EVERYTHING is better green!Ingredients5 anaheim chili peppers, roasted and chopped *(please see below for how to do this properly)2 pounds pork loin, cut into bite sized chunks1 small whit…

Source: Froggie’s Chili Verde

The Sparkle of Frost

He who marvels at the beauty of the world in summer will find equal cause for wonder and admiration in winter.   ~John Burroughs

Source: The Sparkle of Frost

From the Lilypad

apple hearts closeup

Ingredients:

6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter

Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

apples and sugar combinedapples ready to bake

Add top crust. Seal, flute edge…

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