Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.
INGREDIENTS
8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed
DIRECTIONS
Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.
Are you wondering about the shoes we made? Here they are!
Enjoy!
Anne
With Jim being retired and spring in full speed my blogging time has been limited and I have a feeling that’s going to become the new normal around here! I’ll still be posted but not on a regular basis.
I had some medium size potatoes ( they are the medium , thin skinned potatoes I believe they are called kennebec potatoes) on hand that I had planned on using in another dish but that did not happen, then I remembered a dish Jim used to make many years ago sadly neither one of us could fully remember the recipe so this is a quick and easy version of what we can remember from Jim’s dish! One pan, two ingredients…..That’s it! You will have a flavorful side dish to go with your summer BBQ’s.
INGREDIENTS
4 medium thin skinned potatoes, diced into bite size pieces.
1/2 bottle of robust Italian dressing. Enough to cover all the potatoes liberally
DIRECTIONS
Preheat your oven to 350 degrees. Spray a baking dish with non stick spray and add your diced potatoes to the prepared dish. Add the Italian dressing and stir being sure to cover all of the potatoes. Bake in the oven for 40-45 minutes depending on the size of your dice. Check them at the 20 minute mark and stir well. Continue baking another 20-25 minutes until the potatoes are fork tender. Remove from oven and serve warm.
Enjoy!
Anne
We absolutely love pizza nights! Sometimes it’s our usual favorite of spicy sausage with red onion or shrimp and asparagus with an Alfredo sauce but not this time! I had some BBQ pulled pork so I decided to use the leftovers for a pizza, we always make our pizza dough but any store bought works just fine then I added ….well, Jim added the BBQ sauce as the base then he added the pulled pork, red onion, pickled jalapeño’s, diced cooked bacon, pineapple tidbit and cheese. This became a family favorite after just one bite! It’s sweet, spicy and tangy all in one bite. So, so good!
NOTE-when we bake the pizza in the oven we use a pizza stone but when we grill the pizza we put the crust right on the grill grates. Follow the baking instructions for your particular dough.
I used left over pulled pork that I made but you can certainly buy it already made in the grocery store.
We did not measure amounts so I’m giving you approximate amounts, add topping’s to your liking!
INGREDIENTS
Dough for 1 pizza, home made or store bought
Your favorite BBQ sauce 1/4-1/2 cup
1/2 cup cooked BBQ pulled pork
1/2 small red onion-diced
1/4 cup pickled jalapenos
5 slices of cooked bacon-crumbled
1/4 -1/2 cup pineapple tidbits
1/2 cup of shredded cheese-we used mozzarella and cheddar
DIRECTIONS
Pre heat your oven according to the dough instructions.
Roll out the dough to your desired thickness, starting with the BBQ sauce, spread desired amount of sauce over the dough leaving 1/2 inch around the edge not covered with sauce. Add the pulled pork, red onion, jalapenos, cooked crumbled bacon, pineapple tidbits and lastly cover with desired cheese.
Bake according to dough instructions. Remove from oven and slice.
Enjoy!
Anne
The first time I made this is was a huge success, everyone loved this breakfast side dish. I have made it a few times now and Jim’s favorite way to have it is with 2 sunny side eggs on top. He also thinks I should add more bacon, is there ever to much bacon? Jim doesn’t think so! This would be an easy recipe to double if needed. This gave us four portions.
INGREDIENTS
20 ounce bag of seasoned diced potatoes, I used simply potatoes. (They are not frozen, my grocery store has them near the butter)
1 teaspoon minced garlic
4 cooked slices of bacon, crumbled
2 1/2 Tablespoons of honey
DIRECTIONS
Cook the potatoes according to the package directions. Just before the potatoes are done add the garlic, crumbled cooked bacon and honey. Mix well coating everything with the honey. Cook for an additional minute or two and remove from heat. Serve warm.
Enjoy!
Anne
This recipe has a few steps but they are well worth it. We ALL LOVED this dish. It’s sweet, spicy and crispy all in one bite. I used gluten free soft taco shells for Robby’s and a whole wheat soft taco shell for Jim’s. If you want it a little spicier add a bit more sriracha a little less spicy use a little less sriracha. If you don’t want to use corn starch rice flour would make a great substitute. This makes 4 wraps in total.
You could also serve the shrimp over white rice with an extra drizzle of sauce!
INGREDIENTS
Bang Bang SAUCE INGREDIENTS
1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
3 teaspoons sriracha sauce or to Tatse
FOR THE FILLING
Corn tortilla’s
1 package pre cut coleslaw package with coleslaw dressing
MARINADE FOR THE SHRIMP
1 Pound shrimp, peeled, deveined and tails off
1/2 cup buttermilk
Salt
Pepper
Dash of onion powder
Dash of garlic powder
3/4 cup cornstarch
Canola oil for frying
DIRECTIONS
For the shrimp marinade combine buttermilk, pinch of salt, pinch of pepper, onion powder and garlic powder. Pour over the peeled deveined and tail off shrimp stir to coat and set aside.
Heat about 2 inches of canola oil in a Dutch over, temperature should be 375 degrees.
In a small bowl stir together the bang bang sauce ingredients and set aside.
In another bowl add the coleslaw mix and coleslaw dressing mixing well and set aside.
Place the cornstarch in a shallow baking dish . Remove shrimp from the marinade mixture letting the excess marinade drip off and place the shrimp in the cornstarch coating both sides of the shrimp. When your oil is heated to temperature shake off any excess cornstarch and put into the heated oil. I did this in 2 batches.
Cook the shrimp until they are pink. Remove from oil onto a napkin lined plate to soak up excess oil.
Add the cooked shrimp into a bowl and add half of the Bang Bang sauce and stir to coat the shrimp.
To make the wrap, place your desired wrap on a plate, add some of the slaw mixture, add some of the cooked shrimp and drizzle with more Bang Bang sauce if desired.
Serve warm.
Enjoy!
Anne
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