Lime Coconut Cheesecake

Lime Coconut Cheesecake by Our Best Bites

Tiff says:  I just made this for the first time and it turned out great!  Jody said it was a keeper.

Crust:
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted

Cheesecake:
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract

Topping:
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract

1/3 C sweetened flaked coconut, toasted (click here for directions)

Preheat oven to 350 degrees.  Cover the bottom of a 9 inch spring-form pan with a double layer of foil.  Set aside.

Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well.  Press evenly into the bottom of the pan and about 1" up the sides.  Place pan in oven and bake for 5 minutes.  Remove and set aside until ready to use.

In a separate bowl, beat cream cheese and sugar until creamy.  Add eggs, one at a time, beating after each addition.  Add vanilla, lime zest, and lime juice and beat to combine.  Pour batter into prepared crust.  Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven.  Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan.  Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown.  Leave cheesecake in oven, but turn heat off and crack oven door.  Let sit for 30 minutes and then remove and cool completely on a rack.  When cool to room temp, cover with plastic wrap and chill overnight.

When ready to serve, place cheesecake on serving dish.  Beat whipping cream until soft peaks form and then add powdered sugars and extracts.  Beat until medium peaks form.  Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut.  Garnish with sliced limes if desired.  Slice and serve.

honey mustard sauce/salad dressing

This is really good. Great for dipping. A great hit with the girls tonight. We made honey mustard chicken wraps with the sauce. You will need to double or triple the recipe for a big family.

Honey Mustard sauce

1/4 cup mayonnaise
1 tablespoon prepared mustard or dijon
1 tablespoon honey
1/2 tablespoon lemon juice or lime

Directions

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Zucchini Cupcakes

We had these at our RS Meeting (Enrichment) last night and they were delicious. The recipe comes from Taste of Home.

Ingredients

3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Breaded Garlic Chicken in Lemon butter sauce

I got this from www.melskitchencafe.com- really good- the best part was how the kitchen smelled when baking.

*Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced (see garlic tutorial here)
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

Roasted Red Pepper Hummus

I got this recipe a few years ago from a friend in my ward. It is amazingly delicious. And much better than store-bought hummus!

1 ½ cups cooked or one 15oz can garbanzo beans (chickpeas), drained and rinsed.
¼ cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 garlic cloves, chopped
½ teaspoon sea salt
3 ½ oz roasted red peppers (from a jar)

Place beans in a food processor or blender and process until smooth. Add the remaining ingredients and process until smooth and well blended. Place in an tightly covered container and refrigerate. Flavors will blend and develop more when refrigerated. Hummus will keep for up to a week. Serve as a dip with whole grain crackers or vegetables, or use as a sandwich filling in pita bread.

Tiff's side note: I love this recipe of Marne's. It is also good without the red peppers, if you want to leave those out. My kids love dipping fresh veggies in this dip.

Potato Salad with Lemon-Dill Vinaigrette

This recipe comes from the cookbook, Pressure Perfect, written by Lorna Sass.

2 pounds Yukon Gold, cut into 1/4-inch slices (I used red potatoes and left the skins on)
1 cup celery
1/2 cup finely chopped red onion
2 T. capers (chop if large), optional (I don't use these because I don't have any on hand)

Lemon-Dill Vinaigrette
1/3 cup olive oil
3 T. freshly squeezed lemon juice
1/2 tsp dried dill
1 tsp salt
Freshly ground pepper

I cooked my potato slices in my automatic pressure cooker for 3 minutes at high pressure in 1 cup of water (quick release pressure). If you don't have that appliance, cook your potato slices however you want. The easiest way would be in the microwave, covered with some water.

Pour the dressing on the cooked potatoes. Then add the other ingredients just prior to serving. I like my celery and onions to still be crisp. Add more salt, pepper, and lemon to taste.

Kabobs

We made kabobs Sunday. I marinaded the steak for 9 hours prior to cooking it on the BBQ. Oh, they were delicious and so easy! Next I want to try adding shrimp, one of Olivia's favorite foods.

I also slightly grilled corn on the cob after it was cooked on the stove.

Chicken and Steak Marinade (I found this on allrecipes.com - here):
1/2 cup Teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger

Tiff's Tips: Instead of garlic powder, I added fresh minced garlic. I forgot the ginger so I will have to try that next time.

Shrimp Marinade:
Italian dressing

Skewer ingredients:
steak
chicken
shrimp
bell peppers
mushrooms
zucchini
onions
pineapple
cherry tomatoes
potato cubes (you need to cook them a little ahead of time)

Fran Brady's Zucchini Bread (recipe mom gave us)

1 pkg. coconut pudding mix - 3 oz.
1 cup brown sugar
1 cup white sugar
3 eggs
1 cup oil

Mix all the ingredients above and then add:
2 cups grated zucchini
3 tsp vanilla

Then all this flour mixture:
3 cups sifted flour
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

Pour into greased pan. Bake for 1 hour or until down at 325 degrees. Makes 2 loaves. You may use chocolate chips instead of pudding mix.

Mom has tried this and liked it!

Peaches and Cream Pie

I found this recipe on allrecipes.com, here. Paul and I made this together Sunday and it was delicious - there were no left overs.

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Tiff's Tips:
I used a 10" spring form pan instead of a pie pan. I also used fresh peaches instead of canned ones because I have lots of peaches right now. You can do it either way and it will be delicious!