Tuesday, January 20, 2015

Goals and Recipes

My Goals:
- Learn how to cook basic things
- Learn how to eat healthy
- To try new things

Recipes that describe me:
Honey Lime Rainbow Fruit Salad
  • 1 lb fresh strawberries, diced
  • 1 lb fresh pineapple, diced
  • 12 oz fresh blueberries
  • 12 oz red grapes, diced into halves
  • 4 kiwis, peeled and diced
  • 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
  • 2 ripe bananas, diced*
  • Honey Lime Dressing
  • 1/4 cup honey
  • 2 tsp lime zest (zest of 2 medium limes)
  • 1 Tbsp fresh lime juice
  • Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

Peanut Butter Oreo Pie
  • 1 package of Oreos, divided use
  • 6 tbsp butter, melted
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 tsp pure vanilla extract
  • 1/2 cup creamy peanut butter
  • 8 oz whipped topping (like Cool Whip)
  • Hot fudge topping, for drizzling
  1. Place 25 Oreos into food processor. Pulse until coarse crumbs.
  2. Add melted butter and pulse until combined.
  3. Press into bottom and sides of pie dish. Set aside.
  4. Roughly chop remaining Oreos.
  5. In bowl, beat together cream cheese, powdered sugar, milk, vanilla, and peanut butter.
  6. Fold in whipped topping.
  7. Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
  8. Pour peanut butter filling on top of pie crust. Sprinkle with remaining chopped Oreos.
  9. Freeze at least 2 hours.
  10. Once ready to serve, drizzle with melted fudge topping.

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