Key Lime Cupcakes

Kevin and I are going on almost 5 weeks of NO sugar. So of course I am dreaming about my first indulgence. It might have to be one of these little guys.. Key Lime cupcake recipe (printable version) from Bon Appetit. It looks so tasty that I had to share. If you get to try it before I do, be sure to let me know how fabulous it is.

KEY LIME CUPCAKES
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
Preparation

CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes

Black Bean Salsa

Since I am on a recipe posting kick, here is one more. I received this recipe from my friend Chalon. This is another one that I receive requests to bring when we attend a pot luck or party; and it couldn't be easier to make.

Black Bean Salsa
1 can black beans, drained
1 can black-eyed peas drained
1 can yellow corn, drained
1 can shoe peg corn, drained
6-7 green onions, chopped
1 bunch cilantro, chopped
3 avocados, chopped
2 tomatoes, chopped
1 pkg. Good Seasons Italian Dressing, prepared

Combine all ingredients. Serve with tortilla chips. You can make this recipe ahead time and refrigerate. If you choose to do this, add the chopped avocado right before serving to prevent browning.

Holiday Cheese Ball

This is seriously the best cheese ball I have ever tried. I got this recipe from my dear friend, Kristine, who is a fabulous cook. Every time I take this appetizer to a gathering, I receive recipe requests. Here you go--

Holiday Cheese Ball
8 oz. cream cheese, softened
2 tablespoons green onions, chopped (I use a bit more)
1 tablespoon mayonnaise
1 tablespoon spicy mustard
1 teaspoon garlic powder
1 tablespoon lemon juice
salt to taste
dill weed (optional)
diced thin corn beef
crushed walnuts

Mix all ingredients together with the exception of the walnuts, and form into a ball. Roll cheese ball into the crushed walnuts. Serve with crackers.

Lion House Quiche

I made this delightful quiche for Christmas morning to balance out the sweetness of our cinnamon rolls. It was super easy and delicious. The lemon zest was a surprisingly delightful twist! The recipe came from "Lion House Entertaining". Which is a fabulous little cookbook in itself.

Lion House Quiche
pastry for one 9-inch pie crust
1 teaspoon green onions, sliced
1 teaspoon green pepper, chopped fine
1/4 cup bacon, cooked and crumbled
1 cup ham, cubed small
1/3 cup bay shrimp (optional)
1 cup Swiss cheese, grated
5 eggs
1 cup half-and-half
1/8 teaspoon lemon peel
1/2 teaspoon salt
1/3 teaspoon dry mustard

Fit pastry into a 9-inch pie pan and sprinkle with green onions, green peppers, bacon, ham, and shrimp. Sprinkle on cheese. In a medium bowl, whip eggs with half-and-half, lemon peel, salt, and mustard. Bake at 325 degrees for 45 mins. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Ringtree Farms of Waverly Hill Baked French Toast

I had an opportunity to try out several new recipes this holiday break, which I will be posting in the next few days. The first was a delicious orange zesty baked french toast. I highly recommend it, although it is pretty sweet to be much more than an occasional special treat at our house.

Ringtree Farms of Waverly Hill Baked French Toast
4-5 whipped eggs
3/4 cup sugar
1/3 cup milk
2/3 cup orange juice
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
orange zest
1/2 cup sliced almonds
1 loaf of French or Italian bread cut into 1 inch slices

Combine eggs, sugar, milk, orange juice, vanilla, nutmeg, cinnamon, and orange zest. Dip bread slices into the mixture coating both sides well. Spray a 9x13 pan with baking spray and stack the slices in layers in the pan. Pour remaining mixture over the bread slices. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Melt butter to coat a large cookie sheet or use baking spray. Arrange slices in a single layer and bake uncovered for 20 mins. Remove from oven and sprinkle the sliced almonds over the slices and return to the oven for an additional 10 mins. Serve with orange sauce and fresh berries.

Orange Sauce
1/2 cup of butter
1/2 cup sugar
3 oz. orange juice concentrate

Combine and heat until sugar melts, but don't boil. Whisk together orange sauce with maple syrup and serve over the french toast.