Yum Food & Fun Magazine - Kids Edition

Everyone , I am proud to announce that I have an article in the August issue of Yum Food & Fun Magazine. I contributed an article on back to school breakfasts.So go out to your local newstands  and look for page 6-7. Happy Reading!

Key Lime Pie with Meringue Topping

 

Amazing summer dessert. I found a bag of key limes this week and decided I would make this for my hubs. He loves any kind of pie, but especially lemon and key lime. I made a meringue to go on top  and it was wonderful. Usually I just pile on whipped cream, but decided to try it with a meringue. Will definitely do it this way from now on! 

Key Lime Pie 
1 14-ounce can sweetened condensed milk
3 egg yolks
1/2 cup Key Lime Juice
1 9-inch baked pie shell

Whisk the egg yolks into the condensed milk. Add the lime juice little by little, stirring until mixture starts to thicken.  Scrape into the pie shell and let it chill and set up. 


Meringue - using a mixer with a whisk attachment, whisk 4 egg whites until stiff peaks start to form. Gradually add 6 T sugar, one T at  a time, until all incorporated and stiff peaks form ant the meringue is glossy. Pile onto the key lime pie and bake in a 350 degree oven for about 10 minutes, until the meringue is golden brown.

Watermelon Feta Salad

For those who have never tried this,I know it seems that the ingredients would be a bit offputting together.Not so.This is one of the best salads I have ever eaten.I make this salad when I find that really good,ruby red,divinely sweet watermelon.And I use mint from my garden. I have seen recipes that add onion,pomegranate seeds,olives.But I am a simple girl.Just the melon,feta and mint for me.Try it.It is wonderful!

Watermelon Feta Salad

1 watermelon,cut into small cubes

4 oz crumbled feta cheese

3 T fresh mint,minced

In a large bowl,add the watermelon.Fold in the mint.Sprinkle with feta.Enjoy.

Summer Green Bean Toss

This year in our garden we have an abundance of green beans. Which I love. So I make these often. But only on the cooler summer days. Usually when it is steamy and unbearably hot outside we grill everything. This green bean toss is yummy. The basil sauce is sweet , which compliments the beans perfectly. Kids and adults alike ask for more!

Summer Green Bean Toss

1 1/2 - 2 lbs green beans, trimmed
1 3/4 c water
1/4 cup butter
1 T sugar
3/4 tsp garlic salt
1/4 tsp fresh ground black pepper
1 1/2 tsp chopped, fresh basil leaves
2 cups cherry tomatoes, halved

1.Place the trimmed green beans and the water in a large saucepan. Cover and bring to a boil> Set heat to low and simmer about 10 minutes, until crisp tender. Drain and set aside.
2.In a skillet over medium heat, melt butter. Add the sugar, garlic salt,pepper and basil. Add the tomatoes and cook, stirring gently until just soft. Pour the tomato mixture into a bowl with the green beans and toss gently.

Cinnamon Bun Pie Pockets

I found this recipe over at The Picky Palate . I was looking for portable food to take on a summer road trip to my grandparents' house. I was a bit apprehensive because 1. my kids are not the biggest cream cheese fans on the planet 2. we would have to eat them at room temp because I  would have no access to a microwave 3.there would also be other sweets ( snickerdoodles , oatmeal raisin cookies) that would go first. I was wrong. They all loved these pockets and did not care they were not warm . For obvious reasons I skipped the icing, but made them again this weekend with the icing and they were very  good. I used reduced fat cream cheese and could not tell a difference, so I will use it from now on. Makes me feel a little better about serving these. That and a side  of fruit! Easy to make, easy to transport and easy to eat!

Cinnamon Bun Pie Pockets(Adapted from Picky Palate)

Ingredients:

• 2 refrigerated 9-inch pie crusts
• 1 brick (8 oz.) softened cream cheese (reduced fat can be used)
• 1/4 cup brown sugar, packed
• 1 tsp. ground cinnamon , divided
• 1 Tbsp. sugar
• 2 Tbsp. butter, melted
• 1 cup powdered sugar
• 2-3 Tbsp. milk or heavy cream (I use almond milk)

Method:

Preheat oven to 350 degrees F.

Unroll both pie crusts and place onto a lightly floured surface.  Using a 3″ round cookie cutter, cut rounds out of crust until all crust is used.  You should get approximately 12 rounds per pie crust.

In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.  Place half  of the rounds onto a parchment lined baking sheet.  Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.  Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.  Gently press edges to seal.

Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.  Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.  Bake for 25-30 minutes or until tops of pies are golden brown.  Once pies are cooled, whisk powdered sugar and milk until the desired icing  consistency ( I like mine a bit thick) and pour over the pockets.

Happy JULY 4TH!