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Sunday, May 21, 2017


If you're looking for a little lighter dessert, this may be the ticket.  I enjoyed this one, but recommend you might try it in smaller servings given the response I got from my guests.
As you can see I chose to use wine glasses, but my guests couldn't finish it, because it was so sweet. Me, on the other hand I was able to finish mine no problem!   If you choose the wine glasses, you'll get about 4 servings from this recipe.  However, smaller glasses would yield 6 easily.


1 8oz. pkg. cream cheese softened (I used the 1/3 less fat variety)
1 14oz. can sweetened condensed milk
1 cup graham crackers ground into fine crumbs
2 Tbsp. sugar
3 Tbsp. melted butter
whipped cream (optional)
*The juice of 3-4 key limes, or more if you like it extra tart.

1.  In a stand mixer, beat the cream cheese on high until smooth.  Reduce the speed to low and slowly pour in the condensed milk and beat on low until completely incorporated.

2.  Roll limes on a clean cutting board to loosen juice and cut, squeeze juice into a separate bowl and beat on low as you add the juice to the cream cheese mixture.

3.  Pulse graham cracker crumbs in a food processor (you can also use the rolling pin method with a large plastic bag).  Add the sugar and butter and mix until it resembles wet sand.

4.  Add a layer of graham cracker crumbs to the bottom of the glass, spoon the filling on the top and repeat with another layer of each.  

5.  Top with whipped cream and a lime wedge for serving.

**this was the first time I had worked with key limes.  Mine were very small; smaller than a golf ball.  So I used six for the juice, personally I feel like I could have used a couple more for the right flavor. 


recipe adapted from:

Monday, May 8, 2017


This is a super easy atypical pasta recipe with a wonderful flavor.  It has a unique combination of ingredients that you may not generally consider putting together, but it works!

It's hard to believe, this was the first time I've eaten eggplant!
This recipe makes a generous amount of pasta; 4 servings (@ 2 cups per serving)...or smaller portions and leftovers!


½ cup cubed, peeled eggplant (about 1 pound)
1 lb. bulk pork breakfast sausage
2-4 garlic cloves (the number is based upon your liking)
2 Tbsp. tomato paste
1 tsp. dried oregano
¼ tsp. freshly ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
6 cups hot cooked pasta (about 10 oz. raw)
½ cup crumbled feta cheese
¼ cup chopped fresh parsley


1.  Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat for approximately 5-8 minutes or until the sausage is browned and the eggplant is tender.  In the meantime, you can begin preparing the pasta.

2.  Add tomato paste, and the next three ingredients (through tomatoes); cook over medium high heat approximately 5 minutes, stirring occasionally.  

3.  Once pasta has been drained; place in a large bowl.  Add tomato mixture, cheese and parsley; toss well. 


recipe c/o:  adapted from my