Frozen Coconut Berry Pie

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

Have I ever mentioned that I hate milk?  Like, seriously hate.it.

Except for those nine months that I was pregnant and drank chocolate milk every single morning.  Chocolate milk and plain 2 percent milk?  So NOT the same thing.

I remember one weekend at my aunt’s house as a kid…when I got to the table for breakfast on Sunday morning, there was a giant glass of milk right next to my plate.  Of course, my mother raised me to just eat/drink what was presented to me, so I tried to down that milk with a smile on my face.  The smile sort of turned into an attempt not to upchuck all over the table, and fortunately my cousin rescued me by graciously offering to drink the milk for me.

I later learned that my cousin consumed so much milk in a week that my aunt and uncle started rationing it out, so it turns out I was actually the one doing him a favor.

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

To this day, I still can’t bring myself to drink plain milk.  However, coconut milk has become one of my favorite things.  I put it in my oatmeal, cereal, smoothies, and rice – pretty much everything I can think of.  I really kinda love it.

And lately, I’ve been putting it in pies.

Also?  Silk Coconutmilk in pies topped with fresh summer berries?  It practically screams good for you, does it not? ;-)

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

I found this recipe on a card in my grandmother’s old recipe box, but it’s not in her handwriting, so I don’t know who’s recipe it was originally.  Quite honestly, I’m thrilled to have found it and made it, particularly since the Tall Boy won’t eat coconut.  That means I get it all to myself.

This Frozen Coconut Berry Pie was so easy to make – and you could speed up the process even more by using a store-bought graham cracker crust.  But if you have 20 extra minutes, make your own instead.  I added some shredded coconut into the crust and it gave the pie a little extra “oomph.”  That, combined with Silk Coconutmilk in the filling, pushed this easy, tropical, summertime pie right to the edge of awesome.

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

coconut milk - small

Silk Coconutmilk is available in three flavors: Unsweetened, Vanilla & Original. It’s an awesome milk substitute that is dairy  free and perfect for a vegan or vegetarian diet. Visit Silk’s Website for a coupon and find more recipe inspiration.  You can find more recipe ideas on the Coconut Recipes Pinterest Board.

Frozen Coconut Berry Pie

Frozen Coconut Berry Pie

Ingredients

    For the crust:
  • 12 full-sized graham crackers (yields about 2 cups crumbs)
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut (optional)
  • 6 tablespoons butter, melted
  • For the pie:
  • 3 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1/2 cup Silk Coconutmilk (original or unsweetened)
  • 1 1/3 cups sweetened shredded coconut
  • 8 ounces Cool Whip
  • 1/2 teaspoon almond extract

Instructions

    For the crust:
  1. Crush the graham crackers into crumbs using a food processor (or smash with a rolling pin inside of a large ziploc bag). Transfer the crumbs to a bowl, and combine with the sugar and coconut. Add in the 6 tablespoons of melted butter, and stir until the crumbs are evenly coated and look wet.
  2. Press the crumbs into a 9-inch pie plate and bake at 375 F for 8 to 10 minutes, or until the crust is dry and fragrant. Allow to cool completely before adding your filling.
  3. For the filling:
  4. Beat softened cream cheese and sugar until creamy. Add 1/2 cup Silk Coconutmilk and beat until the mixture is smooth. Stir in the shredded coconut and almond extract. Gently fold in the Cool Whip.
  5. Spoon into graham cracker crust and freeze until firm, or about 4 hours. Let stand at room temperature for about 15 minutes before cutting. Store any leftovers in the freezer.
http://kitchenmeetsgirl.com/frozen-coconut-berry-pie/

From a flaked coconut-studded graham cracker crust to a creamy coconut filling, this Frozen Coconut Berry Pie is the ultimate in simple summer desserts!

XO, Ashley

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Wake Up Wednesdays

Welcome back to Wake Up Wenesdays…

the day when YOU get to take over our blogs!

Header Graphic

 We’re well into the swing of summer here, and having lots of fun with a busy summer schedule.  Somehow {even though we’re busier than during the school year}, the hectic days and evenings seem a little more fun.

With Father’s Day sneaking up on me, I’ve been trying to get some last minute menu ideas, and you guys brought SO many awesome recipes last week to choose from!

You know we all love to share how fabulous you are, and this is where you can find us:

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.
ON to the features…
Start your Father’s Day off with surprising that special guy with some Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze from Baking a Moment:
raspberry cake
I’m totally making this Mexican Layer Dip Tart from The Well Floured Kitchen for a pre-dinner snack {who’s bringing the margaritas?}:
 Mexican-Tart4
I know the guys in my life would love these Smoky Barbecue Ribs from Julie’s Eats and Treats:
Ribs1
If you’re planning a salad as a side-dish, this Herb Infused Balsamic Vinaigrette from Your Homebased Mom sounds like the perfect dressing:
????????
If we’re being honest, I could probably eat this entire batch of Samoa Cookie Dough Bars from Beyond Frosting completely on m own:
samoa bars
I think these Cocoa and Chocolate Cheesecake Bars from Roxana’s Home Baking would make a show-stopping dessert for any occasion {or you know, just a Wednesday}
cocoa-chocolate-cheesecake-bars-recipe-3
And I’m LOVING these fun {and FREE} Superhero Dad Printables from Busy Mom’s Helper:
Dad-Superhero-Web
Wake Up Wednesdays

 

Wake Up Wednesdays Features

now…let’s get this party started

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XO, Ashley

 

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Strawberry Cheesecake Lush

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms.  Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.

This Strawberry Cheesecake Lush is that good.

I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.

The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. ;-)

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

 My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead.  Yep, a whole package of ‘em.  It was an awesome decision, if I do say so myself.   And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.

The next layer is simply cream cheese, powdered sugar, and Cool Whip.  Just beat that goodness together, and spread it over your cookie crust.

On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better!  Finish it off with more Cool Whip, and you’re good to go.

How easy is that?

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

 Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.

We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert.  If you’re a fan, what’s your favorite?  Lemon?  Chocolate?  Pistachio?  I can’t wait to make them all!

With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this easy layered dessert will quickly become your new favorite summer dessert!

Strawberry Cheesecake Lush

Strawberry Cheesecake Lush

Ingredients

  • 1 package Golden Oreos (36 cookies)
  • 6 tablespoons butter, melted
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant cheesecake pudding mix
  • 3 cups milk
  • 3 1/2 cups sliced strawberries

Instructions

  1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
  4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
  5. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/strawberry-cheesecake-lush/

XO, Ashley

 

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Wake Up Wednesdays

Welcome Back to Wake Up Wednesday

I just LOVE when you get to take over for
the day

beach-cocktail-wallpapers-hd-wallpapers-download

We’re into the first week of summer
vacation, and loving every minute of it. Days are long, nights are warm,
and we are in NO way keeping any kind of a schedule :) I hope you’re
enjoying summer as much as we are. There were SO many great summery
items linked up last week, it was hard to choose just a few…

You know the four of us love to share how
fabulous you are, and this is where you can find us:

We’re also pinning to our
so make sure you’re following along.
ON to the features…
it’s summer, and eating more fruit is
important right? I’ll take mine is pie form
I’m still feeling the fruit, and this salsa from Lemon for Lulu looks BERRY good
{sorry had to do it}
I also happen to love my fruit with Balsamic, if you
haven’t yet, you need to try it
or how about fruit in cakes, like these raspberry swirl coffee cakes from the Crafting
Foodie
ntehse would be perfect with my morning coffee
and then, with all of that fruit, you will want ice
cream, and this no-churn ice cream from happy and harried is
simply gorgeous
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Wake Up Wednesdays

 

Wake Up Wednesdays Features

now…let’s get this party started

link party info

XO, Ashley

 

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Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ‘em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. ;-)

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/4 cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or unthawed frozen blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.

adapted from All Recipes

http://kitchenmeetsgirl.com/blueberry-banana-muffins/

XO, Ashley

 

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Wake Up Wednesdays

Welcome to Wake Up Wednesdays Week 38!

It’s officially SUMMER!! And as much as I love to see all the creativity that flows around the holiday season in the fall and early winter, I really love what summer does to blog land! I love seeing all the delicious recipes for the grill, amazing salads, and yummy cocktails. I love seeing the creative ideas for things to do with your kids to beat boredom, and all the beautiful red white and blue EVERYTHING! So bring it on, let’s see what you’ve got!

We all love sharing your hard work, and here is where you can find us:

Kitchen Meets Girl | Facebook | Twitter | Pinterest
The Tasty Fork | Facebook | Twitter | Pinterest
Wine and Glue | Facebook | Twitter | Pinterest
Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

I don’t know if it’s baby brain or sleep deprivation, but I had a PARTICULARLY hard time picking features this week. It’s probably neither of those things, probably just that you all linked up some amazing things last week. Here are just six of the wonderful amazingness that caught my eye.

Getting out of bed this morning was ROUGH, but it would have been a lot easier if I had had some of this Starbucks Copy Cat Lemon Loaf from Yesterfood!

Starbucks Lemon Loaf by Yesterfood alt 2

I love Samoa EVERYTHING, and these Samoa Stuffed Chocolate Chip Cookies from Blahnik Baker look particularly awesome!

Samoa_Stuffed_Chocolate_Chip_Cookies_01-600x900

I could totally dig into this Balsamic Honey Grilled Steak Salad from Mom on Timeout!

balsamic-honey-grilled-steak-salad

And how cute is this DIY Laundry Play Set from Little Red Window? My two year old would love this!

IMG_1221

I’m going to need about five of these Salted Caramel Cafe Mocha Smoothies from A Little Clariefication

Salted-Caramel-Cafe-Mocha-Smoothie-PM3

And I love this Chicken Poppyseed Fruit Salad from i should be mopping the floor, it looks so perfect for summer!

chicken poppyseed fruit salad

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Wake Up Wednesdays Features
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Are you ready to party??!!
link party info

XO, Ashley

 

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Chocolate Chip Fluff Pie

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining – with cream, marshmallows, and chocolate chips, you can’t go wrong!

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

Lately, I’ve been going through my grandmother’s old recipes, and I spotted this quick and easy recipe for Chocolate Chip Fluff Pie. Truth be told, I’m not much of a pie-maker, but this one was so simple that I couldn’t resist trying it out.

You can certainly make your own graham cracker crust, but I went the easy route and bought the ready made crust in the baking aisle.  Since I was just making this pie for my little family of three for the long-weekend, I didn’t need to go super fancy. ;-)

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

With a ready-made crust, the prep time for this pie is a meager five minutes.  Just allow for some chilling time, and you can have this pie ready to go in a flash!  Even better, this Chocolate Chip Fluff Pie uses only a handful of ingredients – and you probably already have ‘em in your kitchen.

First, melt approximately 30 mini-marshmallows in 1/2 cup of milk.  While that is cooling, beat a cup of heavy cream until it’s thick and fluffy.  Then you’ll fold in the marshmallow mixture, some vanilla extract (mint extract would be great also), and chocolate chips.  Pour it into your crust and chill.  That’s it!

This Chocolate Chip Fluff Pie is perfect for easy summer entertaining - with cream, marshmallows, and chocolate chips, you can't go wrong!

I think this pie would be fabulous frozen also, although we couldn’t wait that long to dive in. ;-)  Either way, this cold, fluffy pie is perfect for a hot summer day!

Chocolate Chip Fluff Pie

Chocolate Chip Fluff Pie

Ingredients

  • 1 graham cracker crust
  • 1/2 cup milk
  • 30 mini-marshmallows
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract (or mint)
  • 1/2 cup chocolate chips, plus more for garnish

Instructions

  1. Combine milk and marshmallows in a microwave safe bowl and melt, at medium power, for 30 seconds or until melted. Stir until mixture is smooth. Set aside and allow mixture to cool.
  2. Beat 1 cup heavy cream on medium-high speed for 4 to 5 minutes, or until cream becomes thick and soft peaks form.
  3. Fold marshmallow mixture, vanilla, and chocolate chips gently into the cream. Spoon into crust, and chill several hours prior to serving. Top with additional chocolate chips, if desired.
http://kitchenmeetsgirl.com/chocolate-chip-fluff-pie/

XO, Ashley

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Wake Up Wednesdays

Wake Up Wednesdays Week 37 is live! We’re so thrilled you’re here to party with us!

Can anyone else NOT believe it’s Memorial Day weekend in just a few days??!! I just can’t get over how fast the last few weeks have gone by. Since Memorial Day is the official kick off to summer, all I can think about are my favorite summer foods — lots of fresh produce, grilled meats and tasty (ice cold) treats! (you can also replace the treats with beverages.) You’ve been linking up some summer focused recipes & crafts — so I know you’re right there with me when it comes to celebrating all things summer. We all love sharing your hard work, and here is where you can find us:

Kitchen Meets Girl | Facebook | Twitter | Pinterest
The Tasty Fork | Facebook | Twitter | Pinterest
Wine and Glue | Facebook | Twitter | Pinterest
Heather’s French Press | Facebook | Twitter | Pinterest

We’re also pinning to our Wake Up Wednesdays Pinterest board so make sure you’re following along.

Let’s focus on last week’s party hits!

Making Chinese at home is totally the way to go. “Take Out” Sesame Ginger Chicken is on our meal plan this week!

“Take-Out” Sesame Ginger Chicken

Cherry & Mixed Berry Sweet Rolls is the perfect way to use all of the berries I got at the Farmer’s Market last weekend!

Key Lime Pie Breakfast Smoothie??!! You had me at key lime!

A healthy and fruit packed breakfast smoothie that tastes li…form. The perfect healthy breakfast or afternoon pick-me-up.

Chocolate Brownie Magic Bars look like a fun (and portable!) dessert for any BBQ!

Salty and Sweet Brownie Magic Bars! Super easy to make and c…ious! #brownies #chocolate #eaasydessert #NewFavorites #shop

Aren’t summer cocktails the best??!! I need this Blackberry Apricot Sangria in my life. S.T.A.T.!

http://thissillygirlslife.com/wp-content/uploads/2014/05/sfinal1.jpg

Don’t you hate it when strawberries go bad in like 2 days. I LOVE this tip on how to make strawberries last longer!!

How to Make Fresh Strawberries Last Longer

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Wake Up Wednesdays Features
Wake Up Wednesdays

Are you ready to party??!!
link party info

XO, Ashley

 

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Creamy Cilantro-Lime Pasta Salad

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.  

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

I don’t know about you, but thinking up side dishes is one of my least favorite things ever.

Another one of my least favorite things?  Being in the kitchen preparing food while everyone else is visiting around the grill, drinking ice-beverages on the patio, and watching the kids play on the slip and slide.

So yeah, pasta salads are one of my favorite, easy, make-ahead dishes for summer entertaining.  I can throw it together in the morning {which gives the flavors time to meld anyway}, hand the meat and the bread to the Tall Boy for grilling, and my work is done. ;-)

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

What I love even more about pasta salads is that you can load ‘em up with whatever veggies float your boat.  Since I went with a sort of Tex-Mex theme with this version, I used loads of bell peppers, corn, red onion, and cilantro.  I realized after I shot this that I forgot to add in the black beans, and I totally recommend that you do that.

Along with some sour cream, Greek yogurt, lime juice, and spices, I added in some Lowry’s Baja Chipotle Marinade to make a quick and easy dressing {NOT sponsored, I just really like using their quick marinades}.  You can find Lowry’s in your grocery store next to the salad dressings.

#sogood

I crumbled some Queso Fresco {Mexican crumbling cheese, found in the refrigerator case–I get mine at Wal-Mart} on top just before serving, but cubed cheddar would work just fine here, too.

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

Since grilling season is just around the corner, I’m looking for new side dish recipes to try.  What are your favorites?

Creamy Cilantro-Lime Pasta Salad

Creamy Cilantro-Lime Pasta Salad

Ingredients

  • 12 ounces small pasta
  • 8 ounces sour cream
  • 1 cup plain Greek yogurt
  • 1/3 cup Baja Chipotle Marinade
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper, diced (I used half green pepper and half red pepper)
  • 1/2 cup corn
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • optional: queso fresco cheese, for topping

Instructions

  1. Boil pasta until tender, 7 to 9 minutes. While the pasta is cooking, combine the sour cream, Greek yogurt, marinade, lime juice and spices in small bowl.
  2. When the pasta is done, drain and rinse with cold water to cool. Place pasta in a large bowl and add the bell pepper, corn, black beans, red onion, tomatoes, and cilantro. Add the sour cream/yogurt mixture and toss to coat.
  3. Keep covered in the refrigerated until serving. Just before serving, top with crumbled cheese.
http://kitchenmeetsgirl.com/creamy-cilantro-lime-pasta-salad/

XO, Ashley

 

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Blueberry Cheesecake Ice Cream

Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!

Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!

If there’s one love that I’m glad I passed to Doodle, it’s my love of ice cream.

Also, a fascination with blogging, apparently.  He’s been asking for weeks to start his own blog, and he finally got started over the weekend.  I have to say, it made for some pretty proud mama moments when I saw him “staging” food and using my photo boards to take pictures.  For a six-year old, I think he’s doing a pretty darn good job.  You can check his blog out here, at Kitchen Meets Boy.

Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!

You should also check out this blueberry cheesecake ice cream.  Not gonna lie: it’s one of my favorite ice creams, maybe ever.

My birthday was over the weekend, and I knew the sweet-treat I most wanted to celebrate with was a big bowl of homemade ice cream.  This recipe did not disappoint!

When we got married nearly ten years ago, we were gifted a Cuisinart ice cream maker, and aside from our crock pot, it’s absolutely been our most-used kitchen appliance.   If you love ice cream and don’t have an ice cream maker, I highly recommend getting one.  I love the two-ingredient, no ice-cream maker needed recipes as much as the next gal, but there’s something about churned ice cream that makes it taste even better. ;-)

The base for this ice cream takes only a few minutes to mix up (no eggs, so there’s no cooking involved, just some chilling time).  During the last few minutes of churning, you’ll dollop in a quick blueberry mixture…and then you’ll stand next to the machine drooling.

Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!

I considered adding some graham crackers into the mixture as well, but in the end, I decided to just sandwich the cream in between some graham cracker sheets.

#happybirthdaytome

Filled to the brim with loads of berries, cream cheese, and buttermilk, this blueberry cheesecake ice cream will be tops on your summer recipe list this year!

Do you have an ice cream maker?  What’s your favorite kind of ice cream?  I’ll eat any kind you stick in front of me!

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups half and half
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1 1/2 teaspoon vanilla extract OR vanilla bean paste (I used paste)
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup blueberry preserves
  • 2 teaspoons lemon zest

Instructions

  1. Process the first 7 ingredients (through the salt) in a blender until smooth. Cover and chill for at least 2 hours.
  2. Pour mixture into the container of an electric ice cream maker and process according to the manufacturer's instructions. Mine usually churns about 25 minutes.
  3. While the ice cream is churning, place the blueberries, preserves, and lemon zest in a small bowl and mash slightly. Add the blueberry mixture during the last 5 minutes of churning.
  4. Place churned ice cream into a freezer-safe, lidded container, and freeze for an hour prior to serving.
http://kitchenmeetsgirl.com/blueberry-cheesecake-ice-cream/

If you don’t have an ice cream maker, you can check out some of these no-maker needed recipes below (click on the picture for the recipe):

Black Cherry Fudge Ripple Ice Cream - no ice cream maker needed! www.kitchenmeetsgirl.com #recipe #ice cream

apple-butter-ice-cream-titl

XO, Ashley

 

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