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Easter Key Lime Pie

Easter Key Lime Pie

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Easter Key Lime Pie

Easter Key Lime Pie

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  • Author: Cherie | Taste & Review

Ingredients

Scale

1 package of Golden Oreos sandwich cookies

1 stick unsalted butter, melted

3 tablespoon sugar

1 can (14 ounces) can sweetened condensed milk

½ cup key lime juice, freshly squeezed

4 large egg yolks

1 ½ cups heavy cream, chilled

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 package speckled jelly beans

2 cups, sweetened coconut

1 Small chocolate bunny

Green food coloring


Instructions

Make The Key Lime Pie Crust:

Preheat the oven to 350°F.

Use a food processor to crush the Golden Oreos cookies finely.

Place the crushed cookie crumbs and melted butter in a large bowl. Stir till all combined with a fork.

Pour the crust mixture in the bottom of a 9” pie plate. Using a fork press down to line the pie plate and sides.

Place the cookie crust pie plate on a baking sheet. This make it easier to take out of the oven.

Bake the cookie crust at 350°F for 7 minutes. Allow the crust to cool before putting in the key lime pie filling.

Make The Key Lime Filling:

Preheat the oven to 325°F.

In a medium bowl add the sweetened condensed milk, egg yolks, 3 tablespoons of sugar, and key lime juice. Whisk together till the mixture is well combined. Pour the filling into the cooled cookie crust.

Place the pie on the cooled baking sheet.

Bake the key lime pie for 15 to 17 minutes or until the center is set. It will wiggle when the pie pan is nudged.

Make The Whipped Cream:

While the pie is baking you can make the whipped cream.

Use an electric mixer with the whisk attachment. Add the heavy cream, powdered sugar, and vanilla extract. Place the speed to medium and whisk till it forms soft peaks, about 3 minutes. Be careful to not over whip it or it will become grainy and separated. Place the whip cream into a tupperware container to keep cold till it is time to decorate the pie.

Make The Coconut Green Grass:

Add 4 drops of green food coloring and sweetened coconut into a gallon size Ziploc bag. Close the bag and shake it till the food coloring is mixed onto the coconut. If desired you can add more food coloring till you get the desired green you want for the grass.

Decorating The Key Lime Pie:

Place the coconut grass around the pie.

Fit a decorating bag with a Wilton 1M tip and fill with the cooled whipped cream. If you don’t have a pastry bag you can use a Ziploc bag and just cut off the tip. Slowly apply pressure while piping out the whip cream and make swirls around the pie.

Add a jelly bean into each whip cream swirl.

Place coconut grass in the center of the pie and add the chocolate bunny to make it look like it is coming out of the ground. Scattered coconut grass around the mound.

Serve and enjoy!


Notes

This pie is wonderful with fresh or bottled Key lime juice.


Nutrition

  • Serving Size: 8
  • Calories: 732
  • Sugar: 74.7g
  • Sodium: 215mg
  • Fat: 37.3g
  • Saturated Fat: 25.6g
  • Carbohydrates: 97g
  • Fiber: 2.6g
  • Protein: 6.4g
  • Cholesterol: 179mg
Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

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Low Carb Loaded Cauliflower Casserole

Low Carb Loaded Cauliflower Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55

Ingredients

Scale

For The Cauliflower Casserole

  • 1 large head cauliflower, cut into florets
  • 2 tablespoon butter
  • 1 cup heavy cream
  • 2 oz. cream cheese
  • 1 cup Top The Tator sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon himalayan salt
  • ½ teaspoon pepper

Casserole Toppings

  • ½ cup shredded sharp cheddar cheese
  • 1 (3 oz bag) real bacon bits
  • 1/4 cup chopped green onions
  • 1 tablespoon parsley

Instructions

  1. Preheat the oven to 375ºF.
  2. Cut the cauliflower into small chunks or florets and add them to a medium pot with water.
  3. Bring the pot to a boil and while you are waiting you can chop up the green onions and mince the garlic.
  4. After it boils for 5 minutes reduce heat to simmer and cook for another 10 minutes. Drain the water.
  5. You can mash the cauliflower at this point with a potato masher in a large bowl or place in a food processor. Add the butter, heavy cream, cream cheese, Top The Tator sour cream , shredded cheddar cheese, minced garlic, onion powder, himalayan salt, and pepper.
  6. Mash until it is smooth like mashed potatoes.
  7. Place the mashed cauliflower into a baking dish. Then add shredded cheddar cheese, bacon bits, green onions, and parsley on top.
  8. Bake in the oven for 20 minutes or until cheese is melted.
  9. Serve immediately and enjoy!


Nutrition

  • Serving Size: 6
  • Calories: 498
  • Sugar: 4
  • Sodium: 743
  • Fat: 43
  • Saturated Fat: 24
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 17
  • Cholesterol: 125
Chicken Artichoke White Bean Chili

Chicken Artichoke White Bean Chili

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Chicken Artichoke White Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes

Ingredients

Scale
  • 30 ounces rotisserie chicken, skin removed and meat shredded
  • 1 medium onion, chopped
  • 1 teaspoon garlic
  • 1 tablespoon olive oil
  • 2 (32 oz) chicken broth carton
  • 1 (15 oz ) can small white bean ( frijoles Blancos), drained and rinsed
  • 1 (15 oz) can cannellini white kidney beans, drained and rinsed
  • 1 (15 oz) great northern beans, drained and rinsed
  • 2 (4 0z) mild green chiles
  • 1 (13-ounce) can artichoke hearts, drained
  • 1 teaspoon dried oregano
  • 2 teaspoons dried cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups Original Top the Tater sour cream
  • 1 cup heavy cream

Instructions

  1. On a cutting board chop up a medium size onion and transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions,artichoke hearts, and garlic.
  2. Add the mild green chiles, chicken broth, oregano, cumin, salt, and black pepper. Bring to a low boil.
  3. Drain all the beans and add to the stock pot. Add the shredded rotisserie chicken and simmer for 30-40 minutes uncovered.
  4. Stir in the heavy cream and Original Top the Tater sour cream.
  5. Serve and enjoy!

Notes

  • Garnish the Chicken Artichoke White Bean Chili with sour cream, shredded cheese, tortilla strips, and chopped fresh cilantro. A good squeeze or two of fresh lime juice adds a delicious boost of flavor to this recipe!

Nutrition

  • Serving Size: 12
  • Calories: 375
  • Sugar: 3
  • Sodium: 1023
  • Fat: 19
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 30
  • Cholesterol: 110