I’m not a real big baker but I do love dessert like this easy no bake key lime pie. Cookies are probably my downfall, gotta have them. Fortunately, my daughter loves to bake cookies so I don’t have to do it quite so often.

I also love the cool, fruity and citrusy (is that a word?) desserts of summer. So when I saw the key limes in the store I knew I had to make this pie. And, I knew I had this easy no bake key lime pie recipe.

I thought key lime pie cheesecake was a fail after I made it. Very runny and impossible to cut. But after chilling overnight it cut perfectly the next day. Not sure if maybe I used too much lime juice, but I like mine tart. So the recipe below is how I prepared it.

If you like it a little less tart cut back to 1/2 cup lime juice and it will probably set up faster too.

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
3/4 cup fresh key lime juice
1/2 teaspoon vanilla
1 9-inch deep-dish graham cracker crust
1 (8 ounce) container whipped topping, thawed

In a medium mixing bowl beat sweetened condensed mild and cream cheese with mixer until smooth and no lumps remain.

Zest limes to measure 1 teaspoon of zest. Set aside. (I neglected to do this step, thus no lime zest in pics)

Juice the key limes to measure 3/4 cup. If you want to make juicing effortless, especially these small key limes, invest in a citrus press. Add lime juice and vanilla and mix well.

Pour into prepared graham cracker crust. If you want it to be really good, make your own crust. I tend to be lazy and just buy the pre-made ones.

Cover filling completely with whipped topping and sprinkle with lime zest.

Almost done with this no bake key lime pie with cream cheese!

Refrigerate at least 8 hours before serving. Just to note again, mine took about 24 hours and I think the extra lime juice may have thinned it too much. But I like it tart.

Slice and serve as is, or top with fresh raspberries or strawberries. The strawberries seem to be a perfect match with the tart keylime flavors.

I hope you try this quick key lime pie recipe and post your comments below. Let others know what you think and share this no bake key lime pie cheesecake or a slice of pie with your friends.

Ever had one of those nights when you come in late from work or from running the kids from one activity to the other? No time to think about dinner but don’t want to hit the drive-thru either? Well this is the perfect go to meal.

I discovered this smoked sausage stir fry recipe when I was in grad school. It was a standard fare for my roommate. A great combination of cheap and easy. And it has become a real comfort food for me. And to top it all off it’s something that the kids will love.

Smoked Sausage with Peppers and Onions Recipe Cooking

1 pound Smoked Beef Sausage
1 large onion
1 bell pepper
1 T Worchestershire Sauce
2-3 T Soy sauce
Salt & Pepper to taste
Rice

TIP: Check the actual weight of the smoked sausage. I recently noticed that a good price means less weight. A 12 ounce package may not be enough to feed a family of 4; the 12 ounce smoked sausage and 16 ounces are generally packaged the same.

Prepare rice according to package directions.

Cut the smoked sausage in 1/4 to 1/2 in slices. Brown in skillet over medium heat, stirring occasionally so that both sides of slices are browned.

Cut onion and bell pepper into chunks. Add to skillet with sausage and continue cooking until vegetables are tender.

Add Worchestershire and soy sauce to skillet and continue cooking for 5 minutes.

Serve over bed of rice. Or serve mixed with rice like I do.

I think this is one of my family’s evergreen favorite recipes. Simple, cheap, quick and easy: Smoked Sausage with Peppers and Onions!

Sometimes, nothing will do like a warm, creamy bowl of soup.  Granted, this occurs more often in the winter, but sometimes on a rainy spring day, soup is the only thing that will hit the spot.

I love this Baked Potato Soup,  Actually, it could probably be labeled a chowder.  The flavor of the potatoes is heightened by baking them first.  And then the cheese, corn and bacon (oh my, what’s not good by just adding bacon?).  Just heavenly!

This will definitely be one of your favorite “go to” soups – any time of year.

Cheesy Baked Potato Soup

4 large baking potatoes
4 Tablespoons butter
1/2 cup onion, chopped
4-6 ounces cream cheese
2 Tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 carton chicken broth
1 cup frozen corn
Red pepper flakes, to taste
4 tablespoons chopped parsley
2 cups half and half
8 slices crisp-cooked bacon, crumbled
1 cup shredded cheddar cheese

Bake potatoes at 400° until soft; cool completely. You can even bake a day or two ahead of time and refrigerate until ready to use.

Peel the skins from the potatoes and cut into small bite size pieces. set aside.

Saute the onions in butter over medium heat, in a 3-quart pot,  until soft and transparent.

Dice the cream cheese, add to the onion mixture, stirring until melted.  Add the flour, salt, pepper and chicken broth; continue stirring until smooth.

Add potatoes, corn, parsley, and red pepper flakes. Cover and reduce heat to low and let simmer for 20-30 minutes to blend flavors.

Right before you are ready to serve, add the half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil.

Serve immediately. Hope you enjoy this cheesy potato soup. Would be awesome with a big wedge of cornbread.

YUM!!!

You already know of my love of the BLT and salsa with these fresh from the vine gems.  But only in the last couple of years have I discovered my love – adoration – facination (sorry, I got carried away there) of caprese.
So after my finds at the farmer’s market I just had to toss this salad together for dinner.  Now don’t go posting any nasty comments about this not being authentic caprese – I know that . But this is the quick – gotta have it now version.

For real caprese – and I know it tastes better – you should definitely do a balsamic reduction (The Pioneer Woman will show you how).  For my version (remember this is “A Simple Kitchen) we grab a bottle of balsamic vinegarette dressing. I also like to add cucumber and red onion to my version.

So here you go.  I hope you enjoy!

Quasi-Caprese Salad

Tomatoes
Cucumber
Red Onion
Fresh Mozzarella cheese
Fresh Basil
Balsamic Vinegarette Dressing

There are no measurements to this recipe.  You just cut everything into chunks, in the proportions you prefer, and toss into a bowl, except for the basil which you would chiffonade into ribbons.  Then toss with the dressing to taste.

The bowl that I made for dinner was pretty much finished off by myself and the daughter. Yes, we are the ones with taste buds in the family.  The son tried it and said it was okay.  The hubby put a spoonful on his plate (I think it was just to make me happy) but I’m not sure he even touched it – that’s okay though because he doesn’t really care for salads anyway. And that just means more for me.

Be sure to read to the end of this post for your chance to win a package of your own.

The Bruchetta blend was perfect as a spread on toasted french bread slices. My daughter and I pretty much finished off the whole jar in one sitting.

I added the julienne cut tomatoes to cooked spaghetti with garlic and butter for a quick and easy side dish.  You can also add the dried ones to any salad for an extra tang.

One of my staple recipes for a quick and simple dinner is Penne Pasta with Tomato Cream Sauce.  Normally I use tomato paste and Italian seasoning.  This time I substituted the Bella Sun Luci Sun Dried Tomato Pesto Sauce and there was no need for the additional seasoning.  Absolutely DELICIOUS!

Anyway I cut them – or cooked them – or spread them – they did not disappoint.

Bella Sun Luci products are available at many stores nationwide.  My local Walmart had them but they were a bit difficult to find. I ended up locating them in the produce section on a free-standing shelf with the nuts – go figure?   You can also find them in the grocery section of Amazon.

These wonderful sun dried tomato products have inspired me to try some new Mediterranean style recipes too.  Check out more awesome recipes and the health benefits at the Mooney Farms website.

Enter to win a Variety Package of Bella Sun Luci products—

Easy contest open to U.S. residents only (Free to enter). Two lucky winners will receive a package of Bella Sun Luci Sun Dried Tomato products.

Each package contains a variety of 6 products:

• Julienne Cut with Extra Virgin Olive Oil and Italian Herbs (8.5 ounce)
• Bruschetta with Italian Basil (8.5 ounce)
• Tomato Halves with Extra Virgin Olive Oil and Italian Herbs (8.5 ounce)
• Tomato Pesto Sauce with Whole Pine Nuts (8.5 ounce)
• Julienne Cut with Greek Oregano, Basil & Garlic (3.5 ounce)
• Julienne Cut with Italian Basil (3.5 ounce)

Deadline to enter is midnight Sunday, June 10, 2012.  Winners will be announced on Monday, June 11th, 2012.

3 easy ways to enter to win:

1. Leave a comment on this post sharing with us how you like to use sun dried tomatoes.
2. “Like” AND “Share” A Simple Kitchen Facebook page.
3. “Like” AND “Share” Bella Sun Luci Facebook page  Then tell us yo did by using our Contact Us Page  with “Bella Sun”in the Subject line.

Good Luck!!

CONTEST HAS ENDED.

Congratulations to prize winners Cheryl W. and LaDawn H. (chosen via Random.org) who will be receiving a Bella Sun Luci Sun Dried Tomato Product package.  Please check your email for details on receiving your prize.

They are simple, yummy and on the table in no time.  And they are so versatile.  Keep a can of these buttery rolls on hand and you can be so creative with any leftover meat and veggies.

Crescent Chicken Bundles

1 can Pillsbury Crescent Rolls
1-½ cup Cooked Chopped Chicken
¾ blocks Cream Cheese, softened
3 Tablespoons Butter
2 Tablespoons onion, finely chopped
2 Tablespoons celery, finely chopped
2 Tablespoons Milk
1 dash Salt
1 dash Pepper

Soften cream cheese and mix together with butter.
Mix in onion, celery, milk, salt and pepper.
Stir chopped chicken into mixture.
Separate Crescent rolls into 4 rectangles. Pinch perforations to create seal
Divide chicken mixture evenly between each dough rectangle.
Close the bundle by pulling all 4 corners together at the top and again pinch down each seam to seal.
Bake at 350 for 20-25 minutes.

Want to spice it up a bit?  Add your favorite seasoning (ex. Cajun, Italian, Greek) to make it personal.

I would love to hear about some of your crescent creations.

Keeping it simple,

If you have kids you have probably bought Pop Tarts or Toaster Strudels.  But have you ever tried making your own homemade toaster strudel?

The pre-packaged variety can be quite pricey if you buy them often.  I’m not sure these are any more cost effective they sure were good straight from the oven.

These were my first attempt.  I made them a bit too large I think.  And I don’t think I would actually put them in the toaster – mine leaked –

The second time I went a little smaller. I put the filling on one side of the rectangle and folded over so I only had to crimp three sides.

For some reason I was not able to get them completely sealed either time and a some of the filling leaked out.

No worries though (thank you parchment paper for easy cleanup) – just scrape it up and spread on top before drizzling on the icing.  If you have any tips and trick for a fool-proof seal, I would certainly love to hear from you.  Do you have a better way how to make toaster strudel homemade?

So here you go—

Homemade Toaster Strudel

- 1 box of Puff Pastry Sheets, thawed (you will find these in the freezer section usually with the frozen whipped topping)
- 1/2 cup of jam (any flavor)
- 2 teaspoons of cornstarch

On a lightly floured cutting board or pastry mat, unfold the pastry sheets and roll out to about 1/3 of original thickness.

Using a pastry cutter or pizza cutter, cut pastry into rectangles.

Combine the jam and the cornstarch, then spread onto 1/2 of the rectangles to within 1/2 inch from edge.  Place another rectangle of pastry on top and seal the edges. Or you can spread on one side of the rectangle and fold over to seal.

The second time I made homemade toaster strudel I pierced the tops with a fork to vent (thinking this may prevent the leaky filling – didn’t work).

Bake on parchment line baking sheet (this was important for me to catch the leaky filling) at 375° for 20-25 minutes or until golden brown.  If serving immediately, drizzle with icing (recipe below) and serve warm.

If you are planning to use them later, freeze in a single layer.  After they are completely frozen store in freezer bags and when ready to eat bake at 400° for 4-6 minutes or until warm. Drizzle with icing.

Voila!  And the kids loved them. Now you know how to make toaster strudel homemade. Go try them!

So if you are a chocoholic (like my husband) and don’t have a stash of cookies or candy bars in the house this is the perfect go to recipe.

I only eat this straight from the pan though – right after it’s done.  It is at its best when you have to eat it with a spoon. Once it hardens I’m done with it.  And the best way to eat it is to pour it, while still warm, over crackers.  Perfect combo of salty and sweet.

Easy Skillet Chocolate Fudge

2 cups sugar
1 Tablespoon butter
1 cup sweet milk*
1 teaspoon vanilla
4 Tablespoons cocoa**

Combine all ingredients into an iron skillet. cook over medium heat, stirring constantly, until it reaches soft ball stage (this means that a soft ball will form when dropped in cold water – I didn’t know that did you?  So much for my candy making skills).

Remove from heat and beat until smooth.  You can also add chopped nuts at this point if you so desire.

Pour into a buttered dish to cool.  Make sure you pour some onto some crackers to eat right away – you won’t regret this step.

Cut into squares.

* Okay, the hubby tells me that the higher in fat the milk is, the better the fudge.  The best combo is with evaporated milk, or use half & half. Or use part 2% and part half & half. Am I confusing you yet?  Bottom line is that skim milk will NOT work at all.  If you are counting calories you probably aren’t going to make this anyway so go for the gusto.

**The best I’ve ever tasted of this recipe is when it is made with DARK cocoa powder – but you can use whatever variety you have on hand.

Till next time – keeping it simple.

But salsa has to be my all time favorite.  Give me a bowl of salsa and a bag of tortilla chips – yep, I’ve got a meal.  I don’t know why I even bother to order an entree when I go to a Mexican restaurant – just give me the chips and salsa.  Why not?  You have your veggies, fruits (tomatoes – fruit or veggie?), grains (tortilla chips count as a grain don’t they?). So many health benefits – tomatoes & jalapenos are full of antioxidents and heart healthy. And some studies have found that garlic can help prevent heart disease and cancer.

Although the best salsa is made with “fresh from the garden” tomatoes (my favorite part of summer), you can definitely make it with those from the produce department at your local grocery.  You’ll probably want to double the recipe though because it will definitely go fast.

Salsa (Pico de Gallo)

6-8 large fresh ripe tomatoes
1-2 fresh jalapeno peppers
Small red onion
1 lime
1 bunch fresh cilantro
2-3 garlic cloves
Salt to taste

Now I’m not going to give you exact measurements here.  This is more of an eye-ball it and taste preference sort of recipe.

So you start with the tomatoes.  Peel and finely dice them (I remove the seeds and drain the juice too, but if you like your salsa juicy, feel free to skip that step).  My favorite tool for chopping the tomatoes is my Food Processor.  Makes the task quick and simple.

Finely chop the jalapeno (I only use one but if you like it extra spicy add another) and red onion (this is where the eye-ball comes in, I use about 1/4 to 1/3 the amount of onion as I do tomatoes).

Finely chop or press the garlic – oh what would I do without my garlic press?

Combine all of these into a medium bowl and squeeze in the juice of 1 lime.

Finely chop the cilantro and add to mixture to taste.  Cilantro is usually one of those herbs you either love or hate. I love it, so I add enough so that it is evenly sprinkled through the salsa.

Finally, add salt.  Another taste step.  The more acidic the tomatoes the less salt you will need, so just taste as you go.

Last step – grab a bag of your favorite tortilla chips and you’ve got lunch.

Enjoy!

Key Lime Cupcakes

Easy Key Lime Cupcakes

My whole family are chocoholics.  So when it comes to dessert, in most cases, if it isn’t chocolate they don’t eat it. But, I had to try these easy key lime cupcakes.

Now don’t get me wrong – I do like chocolate (preferably the dark version), but on most occasions I tend to lighter desserts.  This, of course, has its pros and cons. If your like me, you’ll want to try keylime cupcakes sometime soon. Or, my other keylime pie recipes.

The cons are that when I make the non-chocolate dessert, no one else in my house will eat it.  And the pros are that no one in my house will eat it (yep I get the WHOLE thing to myself). Oh wait, is that a pro or a con?

So when spring springs, I get the taste for citrus.  I absolutely LOVE anything lemon.  And lime comes in a very close second.

These key lime cupcakes quench the citrus craving. Key lime through and through, in the cake, glaze and frosting too. Sweet and tart all in one bite. Luscious.

You will notice the different colors of the cupcakes in the picture.  One batch was baked in a metal pan and the other in a stoneware pan.  I cooked them at the same time.  The metal pan ones got a little over-browned on the bottoms and the stoneware ones probably could have used a little more bake time.  Either way they were both delicious.

Key Lime Cupcakes

1 box lemon cake mix
1 box lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice (fresh or bottled)
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, optional

1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice

1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2-3 tablespoons key lime juice
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, optional

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, gelatin, water, lime juice, oil, eggs and food coloring with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

3. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Pierce tops of cupcakes in several places With toothpick or fork.

4. In small bowl, mix 1 cup powdered sugar and lime juice, a little at a time, until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.

5. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center*.   Garnish with lime peel.  Store covered in refrigerator.

Makes 24 Key Lime Cupcakes From Cake Mix.

*For easy frosting technique, place frosting in a large zip lock bag. Snip a small hole in corner of bag and pipe frosting onto tops of cupcakes.

Try these Key Lime Cupcakes soon as an easy dessert recipe (and share).