Key Lime Margarita Bars!!!

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I just love Key Lime!!!

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Give me anything Key Lime…cake, cookies, Ice cream, yogurt, pie, candy, I think you get the picture 🙂

So I thought I would make a little something for the “taste tasters” in  out office 🙂

I was going to do something with chocolate or Key Lime and the word in the office was Key Lime since it was the summer.

So by using the pretzels in the crust I thought, oh salt…lime…okay Margarita!!!  Of course minus the Tequila 😦

But if you wanted to add tequila you could, what I would do is cut the lime juice in half adding the tequila as the other half (1/4 cup lime juice & 1/4 cup tequila).  But then add the zest of 3-4 limes instead of one, this will bring out the lime flavor, but I guess if you love tequila you could add all tequila and then just more lime zest.

I think if I was going to use Tequila, I would make the batter with out the juice, mix together, then add some Tequila and taste it, so you don’t over power it with Tequila 😛

Ingredients

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Crush your pretzels, I did not crush them finely because I wanted to
make the texture like coarsely chopped nuts
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Add pretzels and sugar to a bowl

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add melted butter and mix together

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mixed

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Press mixture into a 9×13 sprayed pan and bake

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Meanwhile whisk eggs, milk, lime zest and juice together

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Baked crust, let cool about 15 minutes

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pour mixture over top of crust

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Bake at 350 degrees for 25-30 minutes

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baked

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Slice add lime zest for a garnish

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Eat and enjoy

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Key Lime Margarita Bars

  • Difficulty: easy
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Crust

1 1/2 cups pretzels, crushed
1/2 cup sugar
1 1/2 sticks butter, melted

Mix all together in a bowl, then press into a 9×13 pan.  Bake at 350 degrees for 9 minutes.  Let cool 15 minutes.

Meanwhile make batter

2 can 14 oz. sweetened condensed milk
3 eggs, at room temp
1/2 cup Key Lime or lime juice (see note above if you want to add Tequila)
zest of 2 limes and extra for garnish

Whisk together in a medium bowl, then pour over top the baked crust, spread evenly and bake at 350 degrees for 25-30 minutes.  Center will not jiggle and edges will be light brown.

Let cool completely on counter, then refrigerate till cold, over night if you can.  You can garnish the top with lime zest or if you serve pieces individually you can add strips of lime zest on top of each piece.

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Mint Julep’s for the 139th Running of the Kentucky Derby!

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Yes we have Mint Julep’s in the house!!

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How can you have a Kentucky Derby Party with out Pie…I covered that in my last post 😉

Or without Mint Julep’s!!!!

HAPPY DERBY DAY EVERYONE!!!!

So cheers to the Kentucky Derby that will run tonight at
6:24 pm est.

It’s just simple all you need is some Kentucky Bourbon!!!

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And the official sliver mug…okay I don’t have that but if you
would go to the Derby your’s would be served in them 🙂

Mint Julep Cup

Ingredients

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sugar and water in a pan to make a simple syrup

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I use about a 1/4 cup of mint, then I muddled it with the end of a wooden spoon

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Done muddling 🙂

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Then I add ice, bourbon, simple syrup, cap it

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Shake it, pour over crushed ice

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Then serve with a garnish of mint

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Recipe

Kentucky Bourbon 1 – 1 1/2 oz each glass
Mint – lots of mint, to muddle in glass
simple Syrup – 2 – 4 tbsp. its up to you
2-4 tbsp. water, club soda, 7up etc.
Crushed ice

Simple Syrup is equal parts water and sugar (mine is dark because I use pure cane sugar) heat in a sauce pan stirring to melt then let cook for a couple of minutes then let cool before using.

Okay as I was out last week look what I found

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Yes this is a Mint Julep Soda

Plantation Style Mint Julep Soda

The soda was pretty good, it was like Sprite or 7up with Mint, I enjoyed it, it was rather refreshing if I do say so myself 🙂

I also poured a little into my “Real Mint Julep” 🙂

So now I’m ready for the Kentucky Derby, I one for each hand 🙂

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Cheers everyone!!!

HAPPY DERBY DAY!!!!

Oh and don’t forget your hat!!!

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Cucumber, Tomato & Mint Salad

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This past weekend I did a cooking event featuring recipes that use “Fresh Herbs”  Everyone loved this refreshing salad…hope you will try it… Enjoy!!!

Cucumber, Tomato & Mint Salad

1 seedless cucumber, cut into slices, if you want to peel it you can, or peel every 1/2 inch to make stripes
(about 2 cups)
1 container grape tomatoes, halved
3 green onions, chopped
1/4 cup fresh mint, chopped
3 tbsp. balsamic vinegar
1/4 tsp. salt
1-2 tsp. honey

2 tbsp. extra virgin olive oil

In a large whisk together vinegar, oil and salt, then add cucumbers, tomatoes, green onions and mint, toss to combine.  Let set for about 5 minutes before serving.

This can be served as a side dish, maybe with a piece of fresh grill fished, or serve with fresh-baked crostini’s as an appetizer, what a great summer appetizer serve  to your guest.

Creamy Corn and Red Pepper Dip

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This fresh creamy dip was very refreshing, after making it the next day I thought it would be great as well with a chopped avocado in too!!

4 med – large size ears corn, cooked, cooled, then cut kernels off
1 red pepper, seeded, diced
1 jalapeño, seeded, ribs removed, diced
2/3 cup green onions, sliced
2 cups mild cheddar, shredded
8 oz. sour cream
¾ cup mayo
2 tsp. adobo sauce (from can chipotle peppers, want more heat add 1 chipotle pepper chopped)
½ tsp. coriander
1 ½ tsp. cumin
1 tsp. lime juice
¼ tsp. kosher salt and ground black pepper
2 tbsp. cilantro, chopped

In a large bowl add corn, red pepper, green onions, jalapeno and cheese, toss to combine.
In a small bowl add mayo, sour cream, lime juice, adobo sauce, cumin, coriander, cilantro, salt and pepper, mix well, then add to corn mixture, fully combine and chill for at least one hour or overnight is best as flavors will enhance the dish.
Serve with Tortilla chips.