Key Lime Pie Cheesecake

This is one of many lime recipes I've tried to find something like the key lime pie from Costco. My latest thought was that it's more like a cheesecake so I tried this key lime cheesecake. It turned out SO good. Like high quality restaurant status. This was actually my first baked cheesecake. They've always intimidated me. Callen's ultimate compliment last night was that I should open my own place to feed other people because I cook so good. I increased the lime juice but would recommend 8 TBSP lime juice. It was moist, creamy and didn't sit heavy with you. You can do the normal crust but I opted to use Daphnie Oz's key lime pie crust and it was perfect. B was so pleased and said it's my best ever and wants it again!

Ingredients

Crust
• 1 cup graham cracker crumbs
• 1/3 cup butter, melted
• 1 tablespoon sugar
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or: I did this one:

Graham Cracker Crust:
1 ½ cups of cookie crumbs, from roughly 2 cups of graham crackers & Biscoff cookies (I used 6 or so double sets of airline ones and crushed them in the food processor and added to have 1 1/2 cups total
½ cup walnuts
¼ cup granulated sugar
Zest of 1 lime
6 tbsp butter, melted (plus 1T more if you need it to get a nice sandy texture)
Pinch of kosher salt, plus flaky salt to garnish (optional)

•Preheat oven to 350F.
•In a food processor, pulse the crackers, cookies and walnuts to make evenly textured crumbs.  Pinch together the sugar and lime zest to release the lime oils, then add with a pinch of salt to the cookie mix and pulse to combine.  
•In a medium mixing bowl, add 3 cups of the crumble and slowly pour in the melted butter, stirring to form a moist, sandy blend. Let sit 5 minutes to saturate the crumbs, then press this mixture into an 9-inch pie dish – I find a flat cup bottom very helpful for this, but fingertips work well, too!  Bake for 10 minutes until lightly toasted, then remove to the counter and set aside until you are ready to add the custard.

https://www.daphneoz.com/nourish/key-lime-pie/ 

Filling
• 2 1/2 sticks (20 oz. total) cream cheese at room temperature
• 2/3 cup sugar
• 1/2 cup sour cream at room temperature
• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice) (I accidentally did 2/3 cup -whick B prefers- but would recommend 6-8TBSP of lime juice
Glaze (adapted from Creative Culinary)
• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice
Topping/Garnish
• 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
• Sliced key limes/limes

Directions:

Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan (I used a 9) that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over. (I do prefer to prebake)

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. (mine didn't leak I soaked up extra moisture with paper towels when I took it out) I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. *After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Makes about 8 servings

http://www.food-pusher.com/2012/06/key-lime-cheesecake.html?m=1 

https://what2cook.net/key-lime-cheesecake-copy-cat-cheese-cake-factory/ 

*I messed up and didn't realize by cancelling the timer that I turned off the oven. So it went for 8 minutes coming down from 475. Then I turned it back up to 475, once it reached temp I turned it down to 350 and in my 9 inch springform pan it still took the full 40 minutes to set. I thought it would need less time but it was just perfect. It looks set, it will jiggle slightly when you take it out but it wasn't cracked, and wasn't golden. I didn't check the internal temp but it was baked just perfect. Really smooth and creamy. I made it the evening before and did the glaze around mid-morning/lunch time day of. Don't skip the glaze. It's good!

Apricot Ice Cream

 Next time I make this I want to 100% do it in the ice cream maker. It was starting to set but we ran out of ice. 

via: https://www.fromthegrapevine.com/israeli-kitchen/recipes/apricot-ice-cream

• 1 pound fresh apricots 
• 1/2 cup sugar 
• 2/3 cup whipping cream 
• 2/3 cup combined cooking juices and water

• Pit the apricots.

  Cook over medium heat, in a little water, covered, until mushy.

  Drain them carefully, reserving the cooking juice.

  Either blend them or force them through a sieve.

  Measure the cooking juices, adding water to make 2/3 cup if needed. Make a syrup of this liquid and the sugar, cooking them over medium heat for 10 minutes.

  When the apricots are cool, add the syrup and mix well (or blend).

  Whip the cream and stir it into the apricot mix.

  Pour into a container and freeze until semi-solid – a couple of hours.

  Stir, pushing the more solid parts from the sides towards the center. Mix well.

  Cover again, and freeze until hard. Serve.

  
  

Fresh Broccoli Salad

 I love the mayo based broccoli salad but I was already having a meal with creamy things and just wanted a fresh element. I found this and it was pretty good. via https://cookieandkate.com/favorite-broccoli-salad-recipe/ 

Salad

• 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
• ½ cup raw sunflower seeds or slivered almonds
• ½ cup finely chopped red onion
• ½ cup grated sharp cheddar cheese (optional)
• ⅓ cup dried cranberries or dried tart cherries, chopped

Honey mustard dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard (a little bit more)
• 1 tablespoon honey (I prefer agave)
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

1. Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl. (I do NOT do this)
2. Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
3. In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
5. Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Zucchini Lasagna

This was so tasty! We are currently eating zucchini everything. Our garden is very very productive. This was super easy and really really good. And very fast since everything going into it was cooked. I was using leftover stuff from last time we did zucchini boats and did a 8x8. If I was making this non leftover style I'd definitely do a 9x13. It was so good and full of flavor. Hopefully I can recreate it next time.

9x13 recipe:

2 large zucchini sliced thin (about 1/8-1/4 inch thick)

garlic salt to sprinkle on zucchini 

1 jar spaghetti sauce

1/2 lb cooked ground beef (I freeze mine in small bags)

1 16oz container cottage cheese

sprinkle in dried basil, dried parsley and oregano probably 1/2 tsp of each(I had fresh oregano could use dried)

2 cups shredded cheese (Leave 1 cup for top)

Directions:

Roast the zucchini in a skillet on each side until browned and tender. Sprinkle with some garlic salt

Spray the pan. Dump in 1/3 spaghetti sauce. Place zucchini noodles on top of sauce. Sprinkle 1/3 meat, some cheese. Lay more zoodles on top and put on half the cottage cheese cover with more zoodles. More sauce, meat, cheese and zoodles. The rest of the cottage cheese, more noodles and finally the reserved cup of cheese. 

Bake at 400 for about 25-30 minutes until bubbling. 

It's a little liquidy but you cook some of the excess water out of the zucchini when you roast them which was my thinking when I made this up. You can layer it however it works out. As it cools it still sets up a bit. Sprinkle some parmesan and extra herbs if you have them around and enjoy. 

Fresh Spring Rolls

 I love fresh spring rolls. They're messy and tricky to roll but oh so easy and refreshing.

Adapted from: https://cookieandkate.com/fresh-spring-rolls-recipe/ 

I am growing mint and loved the refreshing addition to these.  Must try!

Oh and have to have the sauce!

Spring Rolls

• 2 ounces rice vermicelli or maifun brown rice noodles (I forgot to get these)
• 1 cup torn butter lettuce, ribs removed (skipped)
• 1 cup very thinly sliced red cabbage
• thinly sliced green cabbage (its what we had)
• 2 medium carrots, peeled and cut into skinny matchsticks 
• 1 cucumber, thinly sliced or sliced into strips 
• 2 medium jalapeños, ribs and seeds removed, thinly sliced (skipped)
• ¼ cup thinly sliced green onions
• handful fresh cilantro (prefer just leaves)
• ¼ cup roughly chopped fresh mint
• 8 or more sheets rice paper (the dry stuff very thin depending on brand)
• 1 red pepper julienned
• 1 avocado thinly sliced
• small bowl of medium shrimp precooked, deveined, tail on or off but take off tail, rinsed under cold water and drained

• Peanut Sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed
• Panda Express Sweet Chili Sauce

INSTRUCTIONS

1. Prepare sauce and fillings. You can include what you have or add what you like. 
2. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, agave, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
3. Fill a 9″ round cake pan with a 1/2 inch of water.  Make sure your prepared fillings are within reach. 
4. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on a big plate.
5. Place shrimp, herbs and other fillings in center. Squish to center and fold in edges and roll (like a burrito).
6. We make them as we eat them at the dinner table. They're good without shrimp too.
7. Serve the spring rolls with peanut sauce on the side or drizzled inside. We also like it with the Panda Express sweet chili sauce for a kick mixed into the peanut sauce.  

Easter Nest Cookies

 Almond Macaroon Easter Nests

Woman's Day 1992

2 cups flour
1 Tbl. baking powder
1/4 tsp. salt
3/4 cup butter, softened
8 oz. pkg. creamed cheese, softened (light cream cheese) Neufchatel
1 cup sugar
3/4 tsp. almond extract
7 oz. coconut
Red and yellow liquid food coloring
120 pastel colored sugar-coated almonds (Jordan Almonds)

Mix dry ingredients; set aside. Cream butter and cheese; add sugar and almond extract; beat until fluffy. Gradually beat in flour mixture and loosely-packed cup of coconut until blended. Cover and refrigerate 45 minutes or until firm enough to handle. Put 1/2 cup loosely packed coconut into each of 2 glass jars and the remaining 1/2 cup coconut into a bowl. Add 1 drop red food coloring to 1 jar and 1 drop of yellow to other jar. Close jars and shake vigorously until coconut is evenly tinted; add to untinted coconut and toss to mix. Divide chilled dough in half and keep rest in refrigerator; roll slightly rounded tablespoonfuls dough in 20 balls; roll each in coconut until lightly coated. Place 2 inches apart on cookie sheets sprayed with Pam. Press 1 almond into each; bake 12 minutes at 350 degrees; remove from oven and gently press 2 more almonds close to other almond on each cookie; to resemble eggs in nest. Bake 4 to 5 minutes longer until edges start to turn golden. Cool on wire rack completely. Repeat with remaining dough.

Strawberry Avocado Quinoa Salad with Honey-lime dressing

via https://cleanfoodcrush.com/clean-eating-strawberry-avocado-quinoa-salad/ 

Homemade Honey-Lime Dressing:

• 3 Tbsps avocado oil or extra virgin olive oil

• 4 Tbsps fresh lime juice

• 1 Tbsp raw honey

• 1/2 tsp sea salt

• 1/4 tsp pepper

• In a small bowl, whisk together all of the dressing ingredients until combined well.

• Salad:
• 2 cups cooked quinoa
  
• 3 cups fresh strawberries, hulled and quartered
  
• 2 small avocados, diced 
• 1/2 cup crumbled feta cheese
  
• 1/2 small red onion, finely chopped
  
• 1/4 cup toasted pine nuts

Divide all the salad ingredients between four bowls, or arrange nicely on a large platter, lengthways.

Drizzle the dressing over and toss gently to combine.

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