Key Lime Cheesecake Bars recipe

This came straight from a Better Homes and Gardens online newsletter. It looked so pretty and sounded so good, I thought it was worth sharing. I have not tried it, so let me know if you do!


Key Lime Cheesecake Bars

6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 tablespoons margarine, melted
1 teaspoon sugar
1 ( 4-serving-size pkg.) sugar-free lime-flavored gelatin (Jello)
3/4 cup boiling water
1 (16-oz) container fat-free cottage cheese (1-3/4 cups)
1 ( 8-oz.) pkg. fat-free cream cheese, softened
1 (8-oz. ) container frozen fat-free whipped dessert topping, thawed (Cool Whip)
Key Limes or limes, cut in wedges (optional)

In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Sirloin and Summer Veggie Kabobs with Chimichurri

Quick, easy, low fat, delicious!!! Make the sauce early in the day. Serve with a lettuce wedge drizzled with some good creamy dressing and you've got a meal!


Sirloin and Summer Vegetable Kabobs with Chimichurri
1 pound beef sirloin (cut into 1 1/2 –inch pieces)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ teaspoon pepper
1 medium zucchini squash, cut into ½-in rounds
1 yellow summer squash, cut into ½-in rounds
1 onion, cut into wedges
1 red pepper, cut into 1-in pieces

Marinate beef in mixture of balsamic vinegar, soy sauce and pepper in a shallow dish for 30 minutes at room temperature. If using wooden skewers, soak in water. Heat grill to medium hot. Thread meat and veggies on skewers. Grill for 7 to 8 minutes per side. Serve with Chimichurri .

Chimichurri
½ cup flat leaf parlsey, chopped
½ cup fresh oregano, chopped
2 cloves garlic, minced
¼ cup extra virgin olive oil
2 teaspoons fresh lemon juice
¾ teaspoon salt

Whisk ingredients together in a small bowl. Drizzle over kabobs at serving time.

Creamy Asparagus

This asparagus recipe comes from Publix Apron’s Simple Meals. They were cooking this in the store on Sat afternoon when Kelley and I stopped by to taste. We went straight home and made this for supper along with a Rotisserie Chicken and Rice a Roni - quick, easy and very good!

Creamy Asparagus

2 lb fresh asparagus spears
1 tablespoon canola oil
1 cup European salad dressing (we used Caesar – you could also use Ranch)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup shaved Parmesan cheese
Trim asparagus and remove tough root end. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add asparagus; cook 2-3 minutes or until lightly browned.
Reduce heat to low. Add dressing, salt, and pepper; cook and stir 1-2 minutes more or until asparagus is tender. Top with cheese; serve. Yield: 8 servings

Sour Cream Potato Salad

This version of potato salad is our family's favorite. It's great with Easter ham, BBQ or grilled meats. Leftovers hold up well in the refrigerator (if there are any!). Kelley always asks "Are we having the GOOD potato salad?" Is there any other kind???

Sour Cream Potato Salad
1 cup mayonnaise
1 cup sour cream
2 teaspoons prepared horseradish
1 ½ teaspoons celery seeds
1 teaspoon salt
8 medium size red potatoes (about 5 pounds)
1 medium onion, chopped
1 cup chopped parsley
½ teaspoon dill weed

Combine mayonnaise, sour cream, horseradish, celery seeds and salt. Set aside. Boil potatoes (with peel on) until fork tender. Drain water off and cool. Scrape skin off potatoes (or leave on, if you like). Cut potatoes into cubes. Combine potatoes, onion, parsley, and dill in a large bowl. Stir in dressing. Cover and refrigerate or serve immediately.

Easter Activity for Children

Teach your children the REAL meaning of Easter. What better way to explain the resurrection?

JESUS IN THE TOMB - SUNDAY: Jesus promised that He would rise from the dead on the third day. He rose on the third day, Easter Sunday.

Supplies: Crescent rolls, marshmallows, cinnamon, margarine

Directions: Take one marshmallow and dip it in melted butter or margarine. Then roll the marshmallow in cinnamon. Have the children place the marshmallow in the center of the triangle of dough. Have them fold the dough around the marshmallow, so that the Marshmallow is "buried" in its tomb. Bake the crescent roll according to the directions on the package. Have the children take the role of the guards at Jesus's tomb. Have them stand guard at the oven. Take the roll out of the tomb (oven) and let it cool. The marshmallow will be gone; just like Jesus's body was gone!

Pineapple Casserole

Thanks to my dear friend, Anna, for this yummy recipe that is perfect for Easter dinner

Pineapple Casserole
4 cups bread cubes
1 (20-oz.) can pineapple chunks
3 eggs, beaten
2 cups sugar
½ cup butter, melted

Preheat oven to 350 degrees. Toss bread cubes with pineapple. Place in a greased 9x13-inch baking dish. Combine eggs, sugar and butter, pour over bread mixture. Bake 30 minutes. Yield: 8 servings.

Helen’s Notes: This is goes well with ham for Easter dinner. Leftovers can be eaten cold or reheated. Use REAL butter – it makes it so much better!

Tzatziki Pork with sauce

I am forever indebted to Cousin Carol for sharing her recipe for Taztziki Pork! It has become one of our favorites for grilling season. You can use pork loin, cubed or pork tenderloin (whole or cubed) or just boneless pork chops. You can't go wrong with this recipe! Serve the skewers with pita bread, sauce and roasted peppers.


Pork Marinade
½ cup olive oil
¼ cup fresh lemon juice
1 teaspoon salt
1 clove garlic, minced (or more!)
1 teaspoon oregano
1 tablespoon Cavendar’s Greek Seasoning
3 ½ pounds pork, cubed

Mix ingredients in large glass measuring cup. Pour into Ziploc bag, add pork, seal and refrigerate several hours. Remove from marinade, skewer pork cubes and grill.

Tzatziki Sauce
1 medium cucumber, peeled, seeded, grated, drained
½ teaspoon Kosher salt
1 cup Greek yogurt
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon dill weed
1 clove garlic, minced or crushed (or more!)

Grate cucumber. Place in colander, add salt, let drain, then squeeze out moisture. Combine with remaining ingredients.

Flourless Chocolate Cake

Some days you just NEED chocolate. This is about as chocolate-y as you can get. And the good thing is, it only makes a 1 layer 9-inch cake - just enough to satisfy that chocolate craving without lasting long enough to completely ruin a diet!

Flourless Chocolate Cake
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraîche or sour cream
1/4 cup powdered sugar, plus more for dusting

Preheat oven to 350°. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat butter with ¼ cup of the heavy cream over medium-low heat until butter is melted. Add chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes.

Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with powdered sugar and serve with the whipped cream