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I'm sorry that I cannot recall where I found this recipe...I was somewhat skeptical about how well it would work, but it turned out to be pretty tasty. Limey Cheesecake Pie 1 1/2 c. boiling water*1 pkg. (3 oz.) LIME Jell-O 4 oz. (1/2 pkg.) cream cheese, room temp6 oz. (1/2 of 12-oz. can) frozen LIMEADE concentrate, thawed1 tub (8 oz.) Cool Whip, thawed2 prepared graham cracker crusts1. Stir hot water into Jell-O in heatproof bowl; mix for two minutes until completely dissolved. Set aside. 
2. In large mixing bowl, beat cream cheese with electric mixer until creamy.
3. Gradually beat lime concentrate into cream cheese.
4. Next, add Jell-O and beat until well blended. 
5. Fold in Cool Whip. Pour into crusts, dividing it evenly. 
This recipe makes 2 pies. After I poured the first one into the crust, I mixed some shredded coconut flakes into the mixture that was still in the bowl, and poured the second pie as Lime-Coconut. :) Seemed like a good idea at the time. Nobody complained...except Karoline. ;) NOTES:*I think that I'd reduce the water to only one cup, so that the mixture wasn't so soupy. Also, to make up for the 1/2 cup of [water] volume, I'd use the whole package (8 oz.) of cream cheese. And, maybe I'd chill it after step 4, before folding in the Cool Whip. It was really soupy and didn't seem to mix well...although it ended up tasting good!
The photos I have are dated August 4th, and now I'm not sure how I made this, exactly; but, it is based on my Salmon Meatloaf recipe...Salmon Stuffed Shells
1 box jumbo shells, cooked and drained
1 can (15 oz.) salmon, cleaned
1/2 c. chopped broccoli
1 c. shredded cheddar cheese
1/2 c. ricotta cheese
2 eggs
1/2 c. bread crumbs
seasonings: dill, garlic powder, onion powder
white sauce* or Hollandaise
Asiago cheese, shredded
- Heat oven to 325˚.
- Mix seasonings and cheeses in large mixing bowl; add eggs and blend well. Flake the salmon into bowl; mix. Stir in broccoli.
- Prepare your sauce—I used a packet of Hollandaise sauce mix with some lemon juice added. Spread a thin layer of sauce on the bottom of a baking pan.
- Fill each shell with salmon mixture; place in pan. Continue until your shells are used, you run out of filling, or your pan is full.
- Sprinkle with cheese and bake for 30 minutes or until it's bubbly around the edges and the cheese is gooey in the center of the pan.
White Sauce 2 T. butter2 T. flour1 c. milkMelt butter in a small sauce pan. Add flour and stir quickly; allow to cook briefly, but not brown. SLOWLY add milk, a little at a time, allowing sauce to thicken between additions. Season with whatever you like, such as garlic or cheese...or both! Serve or use immediately.
I was having a vanilla shake with frozen raspberries added to it, and Casey decided he wanted a shake, too. This is the result...Casey's Chocolate Peanut Butter Protein Shake
1 scoop chocolate protein powder
1 c. milk
2 t. peanut butter
7-8 ice cubes
Put all ingredients in the blender; mix until smooth.
Poached Salmon 2 (4 oz. ea.) salmon filets 1 1/2 c. vegetable (or chicken) broth 1 t. dried minced onion flakes seasonings: salt, chives, dill, oregano, 1 bay leaf, paprika - In a large skillet, simmer onion and seasonings in broth for about 10-15 minutes.
- Carefully add salmon filets into broth, baste with broth, then lightly salt fish, and place lid on pan.
- Allow to simmer for 6-8 minutes over low heat. Check doneness by prodding with a fork—fish should flake easily and not be tough.
- Spoon some broth over the fish, and serve while hot.
NOTE: I made a lemony Hollandaise sauce to go with this, but I don't have a recipe; I just kinda threw it together. And I wanted it to be lemony, but I added too much lemon juice!
UPS does it again!!!
I am getting more and more disgusted with UPS. Of all things to smash...didja have to put an extra "grind" on my coffee? Seriously.
I mean, what do they do with these packages? Is it that hard to process cardboard boxes without crushing them? Whoever works in the sorting facilities, I hope they're pleased with themselves. Well done, jackasses. You smashed yet another one of the boxes sent to me. Am I on a list somewhere now? WTF?
"Oh, here's another one for that 'Goldie' chick..." says the UPS warehouse worker, as he prepares for a Kevin Butler 56-yard-field-goal-kick with my Gevalia shipment....
Unbelievable.
UPS sucks.
Homegrown!This was my first batch of beans from the garden. And one small acorn squash which turned out to be buggy. :( 
This recipe makes a hearty loaf which is probably best served for breakfast...or dessert. Or you can make a sandwich out of it, like Brenda did! LOL! Chocolate Coffee Bread (adapted from Betty Crocker's Best Bread Machine Cookbook)1 c. warm water 1 pkt. active dry yeast 2 T. instant coffee granules (I used Maxwell House) 2 T. butter, softened 1/3 c. brown sugar, packed 3 c. flour 1 t. salt 2/3 c. semisweet chocolate chips 1 egg, beaten 1 t. instant coffee granules 1 T. coarse sugar (Turbinado sugar) - In large glass or plastic mixing bowl, combine yeast packet contents with warm water; allow to sit for 5 minutes. Stir.
- Add coffee granules, butter and brown sugar; mix well.
- Carefully measure flour and salt together; add into yeast mixture.
- Stir to combine, then knead into a soft dough. Knead in chocolate chips a little at a time until all are incorporated.
- Allow dough to rise for about 30 minutes, then punch down and shape into a large oblong loaf.
- Place on a large, greased cookie sheet, cover with waxed paper and allow to rise again in a warm place.
- Heat oven to 400˚.
- Make 5 diagonal slashes in the top of the loaf with a baker's lame or a thin-bladed serrated knife. Make 5 additional slashes in the other direction, creating a criss-cross pattern over the top of the loaf. Brush with beaten egg, and sprinkle with a mixture of the teaspoon of instant coffee granules and coarse sugar.
- Bake 18-20 minutes, until loaf sounds hollow when tapped with a butter knife.
(NOTE: this recipe can also be made with your bread machine, placing ingredients into pan in the order in which the manufacturer recommends.) LINKS: Baker's lame:King Arthur Flour ($6.95) Sur La Table ($6.00) ChefTools.com ($7.99) 
Turco a HawkIn what I consider to be an odd twist of fate, former Dallas Stars goalie Marty Turco is now a Chicago Blackhawk.
I have followed Marty's career for a while and considered him to be a "good guy" (as long as he wasn't playing against my team). It all goes back to a tv show that's not on anymore called "NHL Cool Shots," which was a 1/2 hour program where they'd focus on different NHL players and teams.
The episode which sticks in my mind was one featuring the Dallas Stars doing a photo shoot for a calendar sold to raise money for the Humane Society. In this episode, Marty Turco was posing with this little black and white kitten, and talking about a similar cat he had when he was a kid. Well, that won me over! LOL! 
Now, it sounds like he appreciates the opportunity to become a Blackhawk: The Blackhawks are a first-class organization in a world-class city and at this point in my career I am excited to be a part of a team that will give me such a good chance to win the Stanley Cup.”
I'm also LOL'ing because of the name I gave to the tacos I make with ground turkey, instead of ground beef....
Chocolate Chip Pancakes for Casey
No real recipe here, just a picture. I did add some brown sugar and vanilla extract to the (box mix) pancake batter, so they'd taste more like chocolate chip cookies. Problem with dropping the chips on like that is: when you flip them over, the chips kinda melt and make a mess of the pan. But, according to Casey, they were great.
Mayo-free rotini salad with carrots & peapodsPOLL: What is your favorite summer pasta salad?
Is it the deli salad with the elbow macaroni and the creamy sauce? Or maybe it's the one with bits of salami, olives and mozzarella? Something else?
Or maybe your favorite is the one that you make yourself?
Is is hot? Or is it served cold?
My favorite is my grandma's tuna-macaroni salad....recipe to follow on Monday...
This was a quickly-put-together mixture that didn't really follow any of the 5 or so recipes which I have in my recipe archives. It still turned out lovely. We put it on the Tomato Rolls and the Impossibly Squashed Pie.Black Olive Tapanade1 can black olives1/4 c. olive oil 1/4 c. Parmesan, grated 2 T. Romano, shredded 1 t. minced dried onion (or use fresh, if you prefer) 1 t. lemon juice garlic powder, to taste 1 string cheese, diced very small - Coarsely chop olives, or pulse them in a food processor, until they reach your desired texture. (I wanted them to remain a little bit chunky.)
- Mix chopped olives with olive oil, Parmesan, garlic and onion.
- Shred in the Romano:
- Chop/dice up the mozzarella string cheese, and mix it in...
