I tried two new recipes this week. One soup and one dessert. Both were good, and easy. I’d recommend them. Sorry, no pictures, but here are the recipes.
Key Lime Tarts
adapted from Paula Deen’s Recipe
4 TBS butter, melted
1 1/2 cup graham cracker crumbs
8 ounces cream cheese, softened
1/2 cup sugar, plus 2 TBS sugar
2 TBS lime juice
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups.
For graham cracker crust, mix together melted butter, 2 TBS sugar and graham cracker crumbs. Press about 1 tsp of graham cracker crust into the bottom of each cup.
Prepare filling. Beat together cream cheese, egg, sugar and lime juice until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, top with whipped cream.
Cheesy Chicken and Veggie Soup
from Vanilla Sugar
2 TBS butter
2 TBS extra virgin olive oil
1 medium sweet onion, chopped
2 cups grilled chicken breasts
1 cup frozen peas, corn & carrots veggie mix
8 ounces cream cheese
1 can (14.75 oz) creamed corn
1 1/4 cup milk
2 tsp chicken bouillon cube, chopped fine
Couple dashes of black pepper
1 cup of mozzarella cheese
Melt butter and olive oil in a saucepan and add onions. Slightly brown the onions. Add grilled chicken and veggie mix. Stir together and add in the cream cheese. Stir until the cheese is melted. Add in the creamed corn and milk; sprinkle in the chopped chicken bouillon. Stir well to mix and bring to just boiling. Turn off heat. Stir in the mozzarella and some black pepper.
*Next time I make this I will probably double it (but still do just 8 ounces of cream cheese). This recipe barely made four servings and was pretty rich!*