That Meringue Takes This Key Lime Pie To The Next Level

It’s hard to forget the first time I ever tasted key lime pie. I was 10, and for some reason I had never even heard of this wonderful dessert before. My parents took me to this small, family-owned restaurant during our vacation. I was looking at the menu and I thought it sounded really weird that they were serving a pie with keys in it. Haha! It’s funny how kids think sometimes, isn’t it? My mother explained what the name was about, and I really wanted to give it a try.

Oh boy, it was delicious! It was one of those flavors I will never forget. I even got to meet the lovely lady who made the pie. She was the grandma of the family – she and her husband had started the restaurant decades ago, and she still came in every day to make the most amazing desserts for their customers.

When I grew up and got interested in baking, I decided I had to try and make key lime pie just as delicious some day. This recipe is it! The meringue on top makes this even more special, and every time I have a slice of this pie, it takes me right back to that day of our vacation.

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Quick Tip: Margarine can be used instead of butter.

Have You Decided On Your Thanksgiving Menu Yet?

I love a good cobbler.  There’s nothing more delicious to me than a scoop of vanilla bean ice cream on top of a cobbler that just came out of the oven.  The thing is, though, there are few ways to make a cobbler new and exciting.

The more time goes on, the more I see so many cobblers are the same.  I like to find recipes that are new and different!  I love finding a cobbler recipe that uses a unique ingredient (like this one) and a new technique. The more cobbler I have, the more I’m convinced cobbler is the ultimate dessert the world has yet to discover.  We tend to get really excited about chocolate and cream desserts, but cobbler is dessert’s more versatile companion, and is an amazing end to any meal.

Some people might say cobblers are old-fashioned, and they are absolutely right. I still remember the cobblers my mother and grandmother used to make when I was little! But old-fashioned does not mean it’s outdated. I know this dessert is so good it will never go out of style!

Recipe is courtesy of Slap Yo Daddy BBQ.

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Quick Tip: For a little crunch, add chopped pecans to the top of this cobbler after cooking.

Summer time means BBQ down here in the south!  The last time I tried to make jalepeno poppers I made a huge mess.  First I cut a small hole in pepper, and I scooped out the seeds.  I stuffed it with cheese, but couldn’t get very much cheese in.  Nevertheless, I wrapped it with bacon and tossed it on the grill.  What little cheese I had in the pepper oozed out when I turned on the heat.

And thus began my love/hate relationship with jalepeno poppers.  I can never get them right.  Either the cheese oozes all out, or the bacon doesn’t cook enough to be crispy, or the pepper doesn’t cook long enough and it’s like you’re basically eating a crispy, raw bacon with oozed out cheese.  You can see my dilemma, making the perfect combination of bacon, pepper, and cheese isn’t as easy as it seems.  That’s why I was really glad to have found this method.

Recipe is courtesy of Slap Yo Daddy BBQ.

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Quick Tip: Feel free to wrap bacon around these peppers if you like lots of bacon, like I do.

I’m always looking for grill recipes that are different than the same old meat recipes we typically use.  That’s what caught my eye about these doughnuts.  They’re perfect for the grill, a huge deviation from the normal things we normally grill, and looked heavenly!  I absolutely loved the sweet, smoky, and salty combination in these doughnuts!

When I made these the first time, I was unsure how they would turn out.  If you’ve ever made bacon wrapped items on the grill, you know it can be hard to not overcook the inside without undercooking the bacon.  These doughnuts are hardy enough that the inside didn’t over cook while I waited for the bacon on the outside to crisp up.  That made me incredibly happy to have evenly cooked, crisp bacon along with a softened onion, gooey delicious cheese, and a grilled, flavorful ring of pineapple.  We loved this recipe and I hope you do too!  If you make this, report back with your success!

Recipe is courtesy of Slap Yo Daddy BBQ.

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Quick Tip: Use thin cut bacon for these, as they will be easiest to wrap.

I have a confession to make.  I think it will come as quite a surprise given that I’ve raised two kiddos.  I don’t like bananas… and my kids have never eaten a banana.  I know, it’s shocking.  Bananas have such a funny texture and I just can never eat them.  I’ve tried many times because they are so high in potassium and I know that’s really good for a person, but the texture!   I just could never get over the texture.

I have another confession.  This will come especially shocking givne my first confession… I love banana flavored things.  Banana pudding, banana bread (with butter melting on top!).  Absolutely delicious.  That’s why I was thrilled to have come across this recipe- it’s heavenly! All the banana flavor without any of the banana texture.  We call that a win-win in our house.

Recipe is courtesy of Cooking with Honey Coconuts

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Quick Tip: Save bananas by peeling them and putting them in a Ziploc bag to store in the freezer!  When you’re ready, all you need to do is thaw a bag!

Every Sunday I make chocolate chip cookies.  When I started the tradition, I didn’t realize how quickly it would feel like I was getting into a rut!  It’s amazing how quickly chocolate chip cookies can get, but sure enough, they do get boring.  I absolutely love to change things up a bit by finding recipes that use very similar ingredients that I already have, but taste and look totally different.

These brown sugar cookie bars are absolutely the perfect treat to shake up my Sunday routine!  I’m so glad I found these because they’re simple to make, use ingredients I already have on hand, and quite frankly, are fun to make!  My kids love help me make these bars because they get to spread the ingredients and then help cut them into the perfect size and shape they love.

Recipe is courtesy of Cooking with Honey Coconuts.

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Quick Tip: These bars are best served cold, after the chocolate has had a chance to harden again.

Brown gravy has got nothing on a delicious white country gravy.  My mom used to make gravy like this every weekend, in fact, I didn’t know that brown gravy was even a thing until I was in high school and we moved to the east coast!  As it turns out, the east coast doesn’t eat white country gravy, they tend to eat brown gravy instead.  I know, it’s sad!  I’ve determined that brown gravy is only good on a Thanksgiving table, while this white country gravy is good for every other time of year.

Among other things, I knew that this was one reason I had to move back to the south!  The east coast just doesn’t do country cookin’ like the south does!  This gravy reminds me of the perfect gravy my mama used to make.  You can use butter or bacon/sausage drippings, but either way, this is absolutely delicious and decadent.  Not a single pre-processed packet is needed!  My favorite way to serve this is on top of biscuits.  Give it a try!  I know your family will love it too.

Recipe is courtesy of Cooking with Honey Coconuts.

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Quick Tip: Add crumbled, cooked sausage for a delightful surprise!