Key Lime Tartlets

I LOVE THESE!!!

So easy, so tasty, and so cute - they are an awesome dessert for parties - I like to do these and chocolate mousse cups (I'll explain below), or even chocolate dipped strawberries, and then arrange them on a tiered serving tray.

Don't fill them too far in advance, though. The phyllo shells will get soggy if you do it too soon. I make the filling, stick it in the fridge, and then just before serving, I spoon the filling into the shells and sprinkle with lime zest or add a blackberry on top.

Key Lime Tartlets

½ c. cream cheese, softened (Neufchatel is fine)

¼ c. sweetened condensed milk

2 tbsp. key lime juice

¼ tsp. lime zest

15 phyllo tarts (1 box – look for them in or near the frozen section of the grocery store)

2 thin slices of lime cut into 8ths for garnish (or berries)

Combine cream cheese and condensed milk. Mix until light and fluffy. Add lime juice and lime zest, then mix thoroughly. Chill 1 hour, then spoon or pipe 2 tsp. of filling into each tart shell. Garnish with lime, and serve immediately. Makes 15 tarts.

Chocolate Mousse Cups

There really isn't a recipe for these - just buy a box of chocolate mousse, make it, and then fill these fab chocolate dessert cups you can find in the baking aisle, or specialty candy aisle. Then top with chocolate shavings and some fresh berries. My only complaint - the chocolate shells are kind of pricey, so if you're fancy, you could make your own, but I'm just not there yet. You can fill these in advance and refrigerate them, but not too far in advance.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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