Key Lime Pie

key lime pie1&2

 

Key Lime Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ¾ Cup key lime juice, fresh squeezed (about a pound of key limes)
  • 1 can sweetened condensed milk
  • 8 oz whipped topping, plus more for garnish
  • 8 oz cream cheese, softened
  • ½ stick butter, unsalted, melted
  • 2 cups honey cereal (I used Honey Graham O's)
  • ½ sleeve Graham Crackers
Instructions
  1. Juice your limes (or buy the juice, Whole Foods sells it, but I went authentic with the fresh squeezed!)
  2. Crush graham crackers and cereal and mix with the butter, set aside.
  3. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth.
  4. Add the key lime juice and mix until smooth.
  5. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  6. This recipe should make 2 large pies, so you will need 2 pie pans
  7. Split your crust mix into two even amounts and smash into the bottom of your pans
  8. Put half of the topping into each pan
  9. Put into your freezer for at least 1 hour so they have time to set
  10. Enjoy!

 

Key Lime Pie|This Is Why I’m Full

The Hubby says I got way more excited about this Key Lime Pie than I should’ve, but I’m not gonna lie, it was amazing! I made it for our 1 year wedding anniversary (Yay, we made it! Everyone we know kept saying that the first year is the hardest, but every day was wonderful and I am so happy to call him my hubby!) and I wish that I had the time to make it again, the only really time consuming part was juicing the limes. Key Limes aren’t the size of regular limes, they are much smaller so it takes a lot more than you would think to get the juice you need to make the pie!
Like I said in the recipe you can buy the key lime juice both online and in a lot of stores, but for me there was something so satisfying about juicing the limes by hand! Hard work, but worth the effort for sure!
Let us know what you think of our Key Lime Pie and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Homemade French Fries

homemade french fries

Homemade French Fries|This Is Why I’m Full

You won’t regret making these delicious and easy Homemade French Fries, they go well with any meal and who doesn’t love french fries?! These homemade french fries are much better for you than any fast food fries! The hubby and I make these every couple of weeks to go along with our chicken strips and usually some delicious cole slaw! (We will be posting those recipes very soon!)
Anyway, I am a huge fan of potatoes, as I’m sure you know if you have read any number of our posts! French fries are one of my favorite ways to eat potatoes! And we make them often!
Let us know what you think of our Homemade French Fries and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Homemade French Fries
Author: 
Recipe type: appetizer
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 large baking potatoes
  • Garlic salt
  • Pepper
  • Parmesan Cheese
  • Oil for drying
Instructions
  1. Heat your oil to 350 degrees in a pan or deep fryer
  2. Slice your potatoes lengthwise about ¼" thick
  3. Cut each round into slices so you end up with long strips
  4. Fry a couple of handfuls at a time and set them aside
  5. Continue until all fries have gone through once
  6. NOW the fun part, fry them each a second time and set them aside
  7. When they have all been refried you can put them on a serving dish or platter you can season them with whatever you like!
  8. Enjoy!

homemade french fries (2)

Cauliflower Tots

cauliflower tots

Cauliflower Tots|This Is Why I’m Full

These delicious Cauliflower Tots will be a huge hit with everyone, kids and adults alike! Cheesy and delicious on the inside and crispy on the outside! At first I was a little bit weirded out by the thought of tater tots made out of cauliflower, but they were so delicious! We added some garlic to the second batch, but it was a bit too much along with all of the other flavors, so I would recommend just sticking to our original recipe! I also made some that were similar to these, our Broccoli Cheese Patties and those were even tastier than these! Please let us know which one you thought was better, heck why not mix them together and make Cauliflower-Broccoli Tot-Patties!
Let us know what you think of our Cauliflower Tots and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cauliflower Tots
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 30 tots
 
Ingredients
  • 2 cups cauliflower florets
  • 1 large egg
  • ½ cup onion, minced
  • ¼ cup bell pepper, minced (optional)
  • ½ cup cheddar cheese, shredded
  • ¼ cup Parmesan cheese
  • ¼ cup breadcrumbs
  • salt and pepper to taste
  • cooking spray or oil
Instructions
  1. Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.
  2. Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor (for just a few seconds.)
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  4. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
  5. Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden

 

Cheesy Garlic Twists

homemade cheesy garlic twists

Cheesy Garlic Twists | This Is Why I’m Full

These Cheesy Garlic Twists are so good! They are the only thing the hubby and I make to go with our pasta now, the dough is really easy to make and even better tasting! It doesn’t even have to be pasta, they go well with many different dishes. We made them to go with our homemade pizza as well! They would even be great with chicken pot pie or a delicious steak dinner! We use quick rise yeast, so that cuts down on the prep time but even though it takes awhile  they are so worth the work that goes into making them!
Let us know what you think of our Cheesy Garlic Twists and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheesy Garlic Twists
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 cups warm water
  • 2 packages of quick rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 5-5½ cups cups all purpose flour
  • Shredded mozzarella cheese
Instructions
  1. Add water, yeast, and sugar to a mixing bowl.
  2. Stir and then let proof for about 5 minutes.
  3. Add salt, honey, and about 2.5 cups of flour.
  4. Mix by hand.
  5. Add remaining flour, ½ cup at a time, until dough doesn't stick to your hands.
  6. Form until a ball and knead several times
  7. Place in an oiled bowl, cover with plastic wrap, and let rise at least 30 minutes. (The longer it rises, the better.)
  8. Preheat oven to 425 degrees
  9. Sprinkle a small amount of cornmeal on your pan or pizza stone
  10. Form into twists on top of the corn meal
  11. Bake knots for 10 minutes and then add garlic and cheese
  12. Bake until golden brown
  13. Enjoy!

 

Pretzel Dogs

pretzel dogs

Pretzel Dogs|This Is Why I’m Full

The Hubby and I made these Pretzel Dogs on a whim one Saturday, and it was so much fun! Making the dough from scratch is really a lot easier than it seems possible! The coolest part was that we had so much extra dough that we made Cheese Stuffed Pretzels as well and those were also amazing!
We recently took it to the next level with our pretzels and made Jalapeno Popper Pretzels, yum!
Also, in the recipe it warns you to be careful when you put the baking soda into the water because it bubbles up. This wasn’t a problem when I made these, I added it slowly. However when we made the jalapeno popper ones I forgot to add it slowly (Hubby was filming for an attempt at a food tutorial) and the water exploded all over the stove! There’s a video here if you want to watch!  It was quite a mess, but also pretty funny! Go to 17 minutes and 50 seconds in, it’s great!
Let us know what you think of our Pretzel Dogs and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Pretzel Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2¼ teaspoons active dry yeast
  • 12 ounces warmed beer (110 degrees)
  • 2 tablespoons honey
  • 3¼ cups all purpose flour
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt (or pretzel salt)
  • 8 hot dogs
Instructions
  1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. Fill an 8 quart pot with water and bring to a boil over medium high heat.
  3. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside.
  4. Add beer, yeast and honey to a large bowl.
  5. Once the yeast blooms stir in the salt and the flour. Mix with a spoon.
  6. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky
  7. Using your rolling pin roll the dough out just enough so that it stops shrinking back down when you pick up the pin
  8. Cut a strip off of one side of the dough
  9. Place end of dough strip on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog.
  10. Pinch the ends so they stay together, repeat until all dogs are covered
  11. Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
  12. Place hot dogs into boiling water about 3 at a time.
  13. Remove with a slotted spoon after 30 seconds.
  14. Place on parchment paper to cool and repeat until all hot dogs have been boiled
  15. Arrange all pretzel dogs on parchment so they are not touching.
  16. Brush egg wash onto each one and sprinkle with coarse salt.
  17. Bake for 11-13 minutes until the tops are browned

 

Chicken Broccoli Crescent Roll Bake

chicken broccoli crescent roll bake (2)

Chicken Broccoli Crescent Roll Bake|This Is Why I’m Full

This Chicken Broccoli Crescent Roll Bake is another one of those things I saw on Pinterest and just had to try! Ours didn’t end up being very pretty, and my goofy Hubby forgot to take a picture after it was sliced up (he takes 99% of the pictures you see on here!) so I can’t show the gooey cheesy deliciousness that is inside of these crescent rolls, but trust me, it was delicious!
Let us know what you think of our Chicken Broccoli Crescent Roll Bake and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Chicken Broccoli Crescent Roll Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • ½ cup light mayonnaise
  • 1 egg yolk
Instructions
  1. Preheat oven to 375 degrees
  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
  3. Press each of the seams to form a single layer of dough.
  4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
  5. Spread mixture over the center of the croissant dough evenly to create a log.
  6. Fold the sides of the crescent rolls up so that the mixture is covered
  7. Brush the top of the braid with a beaten egg yolk
  8. Bake for 15 minutes or until golden brown.

 

chicken broccoli crescent roll bake

Broccoli Zucchini Pasta

broccoli zucchini pasta 2

Broccoli Zucchini Pasta|This Is Why I’m Full

What do you do when you have leftover broccoli and half a zucchini? You make this Broccoli Zucchini Pasta! It’s super simple and delicious, you can add some chicken if you’d like, the Hubby and I were too tired to think about trying to cook chicken! As it was I kind of forgot what I was doing and added the broccoli way too early in the cooking process!
Let us know what you think of our Broccoli Zucchini Pasta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Broccoli Zucchini Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ lb steamed broccoli florets
  • 1 large zucchini, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 clove garlic, minced
  • 1 lb pasta
  • 2 cups alfredo sauce
  • 2 tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Bring a large pot of water to boil and cook your noodles according to innstructions
  2. Put 2 tbsp of olive oil in a different pan and turn on to medium heat
  3. Add your onion and cook until opaque
  4. Add broccoli and zucchini
  5. Cook until zucchini is soft
  6. Add your sauce
  7. When the pasta is done mix the sauce and pasta together
  8. Enjoy!

broccoli zucchini pasta 1

Poor Man’s Jalapeno Poppers

poor man's poppers

Poor Man’s Jalapeno Poppers|This Is Why I’m Full

These delicious Poor Man’s Jalapeno poppers will be a huge hit! Incredibly simple to make, and they go a long way! We made these after the first time we made our French Toast Roll Ups and took them to a party very shortly after, all of the ones we made were gone within ten minutes of being at the party, everyone loved them! We made two different kinds, we made some with bacon and some with extra jalapenos. Just looking at this picture makes me want to make more right now!
The hubby loved these, I mean he loves everything involving bacon, but spicy things with bacon, even better right?! I want to make these with like a million different fillings, maybe make a whole week long thing out of it! Yum yum yum!
Let us know what you think of our Poor Man’s Jalapeno poppers and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Poor Man's Jalapeno Poppers
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Ingredients
  • 16 slice white bread (remove all crusts)
  • 8 oz soft jalapeno cream cheese
  • ½ lb bacon, cooked and chopped
  • ¼ cup cheddar cheese
  • 2 eggs, beaten and combined with 1 tbsp milk
Instructions
  1. Use a rolling pin to flatten each slice of bread.
  2. In a bowl mix your softened cream cheese with the bacon and cheddar cheese
  3. Spread 1-2 tablespoons of cream cheese mix on each slice of bread.
  4. Roll it up…jelly roll style.
  5. Dip the roll into the egg/milk mixture
  6. Cook however you cook french toast, in a pan or on a griddle

 

Cheddar Bay Biscuit Bread

cheesy biscuit bread

Cheddar Bay Biscuit Bread|This Is Why I’m Full

I don’t like seafood, and the Hubby isn’t a seafood fanatic, he will eat it if it is there but doesn’t crave it. But I love Cheddar Bay Biscuits and this Cheddar Bay Biscuit Bread takes them to a new level!
When I was a kid we obviously did not go to Red Lobster, six kids eating at a semi-expensive restaurant wasn’t something that happened. But every once and awhile my dad would talk my mom (who doesn’t eat seafood) into going there and he would ALWAYS bring back biscuits for us kids, it used to be the most exciting part of my parent’s occasional date night.
The Hubby and I discovered awhile back that biscuits go well with pretty much any dinner food, and so we started making biscuits every night to go with dinner! We were at Winco one day picking up a few groceries and we were in the spice aisle looking for Cayenne Pepper and out of the corner of my eye I saw the word Bay on a yellow tin and I realized for the first time that they sell the seasoning that makes those biscuits so amazing and I put it in the cart immediately! We  got home and we made this Cheddar Bay Biscuit Bread! I hope you like it as much as we do!
Let us know what you think of our Cheddar Bay Biscuit Bread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheddar Bay Biscuit Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1½ sticks unsalted butter, softened and cut into ½-inch pieces
  • 2 cups shredded cheddar cheese
  • 1½ cups buttermilk
Instructions
  1. Garlic Topping:
  2. tablespoons (1/2 stick) salted butter
  3. cloves garlic, finely minced or through garlic press
  4. /2 teaspoon garlic powder
  5. teaspoon dried parsley
  6. Butter Topping:
  7. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about 1 to 2 minutes.
  8. Add in the garlic powder and dried parsley, and stir to combine. Set aside.
  9. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees.
  10. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined.
  11. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal.
  12. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.
  13. Pour the mix into a baking pan
  14. Bake for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the top is puffed and golden brown.
  15. Allow to cool 5 minutes then transfer to a wire rack.
  16. Serve at room temperature or while slightly warm.

 

Cheese Stuffed Pretzels

cheese stuffed pretzels

Cheese Stuffed Pretzels|This Is Why I’m Full

Let us know what you think of our Cheese Stuffed Pretzels and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheese Stuffed Pretzels
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2¼ teaspoons active dry yeast
  • 12 ounces warmed beer (110 degrees)
  • 2 tablespoons honey
  • 3¼ cups all purpose flour
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt (or pretzel salt)
  • cheese!
Instructions
  1. Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. Fill an 8 quart pot with water and bring to a boil over medium high heat.
  3. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside.
  4. Add beer, yeast and honey to a large bowl.
  5. Once the yeast blooms stir in the salt and the flour. Mix with a spoon.
  6. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky
  7. Using your rolling pin roll the dough out just enough so that it stops shrinking back down when you pick up the pin
  8. Cut a strip off of one side of the dough
  9. Place end of dough strip on the end of a stick of cheese pinching the end together, and then wrap it around the cheese until all of the dough is wrapped around the cheese.
  10. Pinch the ends so they stay together, repeat until all cheese sticks are covered
  11. Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
  12. Place Cheese Stuffed Pretzels into boiling water about 3 at a time.
  13. Remove with a slotted spoon after 30 seconds.
  14. Place on parchment paper to cool and repeat until all Cheese Stuffed Pretzels have been boiled
  15. Arrange all Cheese Stuffed Pretzels on parchment so they are not touching.
  16. Brush egg wash onto each one and sprinkle with coarse salt.
  17. Bake for 11-13 minutes until the tops are browned