Lime and Garlic Meat Marinade

Summer is upon us so I thought I'd post this fabulous marinade in honor for the grilling season. I made it last night and it was a hit with the whole family!

Lime and Garlic Marinade

1/2 c. olive oil
1/2 c. lime juice (I use a little less juice add in some of the zest)
1/4 c. water
1/4 c. dijon mustard
2 T. maple syrup
2 T. minced garlic
2 T. fresh minced basil (if you don’t have it on hand, omit. It still tastes great without)
1/2 tsp salt
1/2 tsp pepper

Mix together and let meat marinade at least 30-45 minutes. Grill. I usually use this for pork chops but you could use it for chicken as well.

Chicken & Melon Salad

This is such a refreshing salad!

Chicken & Melon Salad

Romaine lettuce
Chicken, cut up in bite sized chunks (rotisserie chicken is especially good in this!)
Watermelon & Cantaloupe, cut into bite sized chunks
Poppyseed Dressing (I recommend Brianna's, it's light and doesn't have the greasy feeling most other brands do)

Because it can get soggy, we usually set the ingredients up in separate bowls, and everyone dishes up individually. Top with dressing.

Spinach Salad with Strawberries & Sugared Pecans

Got this recipe from Jenny Bollwitt...perfect as a side salad or on its own with some grilled chicken thrown in!

Toss ingredients together. Enjoy!

Baby Spinach
Strawberries
Dried Cranberries
Cilantro
Feta Cheese
Sugared Pecans*
Raspberry vinaigrette/creamy raspberry dressing

Sugared Pecans
1 egg white
1 T water
1 lb. pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon


Preheat oven to 250. Grease baking sheet. In bowl, whip egg white and sugar until frothy. Separately, mix sugar, salt and cinnamon. Add pecans to egg white, stir to coat evenly. Remove the nuts, toss in sugar mixture until coated. Spread nuts on baking sheet. Bake at 250 for one hour, stirring every 15 minutes until a crust forms.

Margarita Pie

Margarita Pie

Yes, this is Word of Wisdom approved, so no worries. This recipe is from Cortney Exby and is perfect for spring and summer. It's so fresh and tangy!

Package of Pecan Sandie cookies (about 25-30)
1/2 cup melted butter
1 8oz. tub of cool whip
1 14 oz. can of sweetened condensed milk
1 10 oz. Bicardi Margarita Mix (or a limeade) thawed
1 lime (for zest; optional)

Crush pecan sandies. Add the melted butter. Press into pie pan. Place crust in freezer for 15-20 mins. Mix milk, margarita mix, and cool whip together for filling until creamy and smooth. Pour into pie crust. Freeze until ready to eat. Take out 10 mins before serving. Add lime zest if you like. SOOOOO yummy!!

Mini Peanut Butter & Jelly Pies

We made these for Valentine's Day lunch and the kids loved them. They're so cute! I got the recipe from pickypalate.com.

1 roll pie dough
1/2 c creamy peanut butter
1/2 c strawberry preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top (optional)
2 T powdered sugar


Set oven to 350 degrees F.  Unroll pie crust onto a lightly floured surface.  Use a 2 1/2 inch round cutter to cut out circles in dough. Place dough rounds into greased mini muffin tin.  Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping.  Set aside.


Drop a heaping teaspoon of peanut butter  into each of the pie crusts.  Do the same with the jam.  I liked having a little more jelly than peanut butter. Using the pie strips, form the lattice top.   Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.


Carefully remove from pan after 5 minutes and let cool.  Dust with powdered sugar and serve with milk!

Pot Roast

I'm convinced this roast recipe came straight from Heaven. I've never tasted anything quite like it! It's my grandma's own....Enjoy!

1 boneless chuck pot roast (costco has the best prices!)
1 package Lipton Onion Soup Mix
1 yellow onion
medium bag of carrots
beef bullion granules
seasoning salt to taste
3/4 c. water

I always start with a thawed roast. Sprinkle 2-3 teaspoons of beef bullion granules in the bottom of a large pot. Place roast on top and sprinkle with packet of onion soup. Peel and slice onion into large slices and cover roast and surrounding area. Add carrots on top and sprinkle everything with seasoning salt. Pour water around roast.

Bake for 3-4 hours at 280 degrees. This roast will fall off your fork and melt in your mouth!! Good for practically anything---mashed potatoes, rice, salads or wrapped in a tortilla.

Super Soft Sugar Cookies

These cookies will melt in your mouth!! You can substitute light cream cheese and sour cream for a slightly healthier version, but there's no getting past the two cups of sugar!

3/4 c. butter, softened
2 c. sugar
8 oz. cream cheese, softened
1 c. sour cream
3 eggs
1 tsp. vanilla
5 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter, sugar and cream cheese in mixing bowl. Add sour cream, eggs and vanilla, beat until smooth. In a separate bowl, combine flour, salt and soda and then slowly add to cream mixture. Refrigerate for one hour. Roll onto floured surface and cut into desired shapes with cookie cutter.

Bake on greased cookie sheet at 350 degrees for 10-12 minutes, or until firm. Don't overcook! Bottoms should be a very light brown. Transfer to wire rack immediately and cool.

Frosting:
1 stick of real butter, room temp.
16 oz. powdered sugar
1-2 tsp. vanilla
evaporated milk

Whip butter and slowly add powdered sugar and vanilla. Add milk until desired consistency.