Whalah!! Yesterday on Southern Plate’s site, I found these little gems and just HAD to make them. I already had a jillion and two things on my To-Do list to get ready for Christmas. I already had made enough Christmas candy to choke a small horse. I’d already given away pounds of candy to coworkers who are threatening bodily harm if I make them gain one more pound. But I made them anyway. And I am SO excited by these little nuggets that I have to share.

If you are EVER in need of a quick and easy (and I DO stress E.A.S.Y.), this is a go-to recipe. This is a great recipe for even kids to make. It’s THAT easy.

Here’s all you need.

EASY TURTLE CANDIES

1 bag Pretzels (square weave ones)
1 bag Rolos
1 bag Pecan halves

Preheat oven to 350 degrees. On a plain cookie sheet, line up your pretzels. Unwrap the Rolos and place one on top of each pretzel. Repeat until you run out of Rolos or room on your cookie sheet. Put in the oven for three minutes. Remove, then press a pecan half into the top of each one. Let cool until hardened again.

That’s it. The hardest part is unwrapping all the Rolos without eating them. Lucky for me, the glass of wine I had doesn’t go so well with Rolos, so they were safe to make it to the pretzels. Just a heads up though, it does take a little while for them to harden again once they’re assembled, so if you’re in a hurry, you may want to put them in the refrigerator. Other than that, you’re done and they’re ready for a dessert tray, or a gift basket, or your belly.

Lo and behold! It’s another cheesecake recipe. I seem to have reasonable success with cheesecakes. My boss doesn’t even LIKE cheesecake that much, but he loved this one. And I have to say. . . even “I” liked this one.

Here’s what you need for the crust.

And here’s what you need for the tasty part.

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

FILLING:
3 pkgs (8 oz each) cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
3 Tbl All-Purpose Flour
1 tsp vanilla extract
3 eggs, lightly beaten
1 pkg (10 – 12 oz) vanilla chips
1/4 cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press into the bottome of a greased 9-in springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs and beat on low speed until combined. Fold in the chips. Pour over the crust.

In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over the batter; cut through batter with a knife to swirl.

Bake at 325 degrees for 80 – 85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

The top of my cheesecakes usually always crack open looking like they were trying to explode. But not this one. See how pretty! I learned this supercool trick. I wrapped the bottom and sides of my springform pan in a couple of layers of heavy-duty foil really tightly. I then placed the springform pan in a larger baking pan and added about an inch of hot water. I heard Paula Deen call this a “water bath”. And it worked! No cracks.

Even though I LOVE to bake, I rarely eat a sweets. I’m more of a salty person. (Sweets don’t go very well with Miller Lite:-) But on the ever-so-rare occasion that I choose to eat dessert at a restaurant, I will most likely select a White Chocolate Raspberry Cheesecake. So when I stumbled on this recipe in a Taste Of Home magazine, I HAD to try it. It did not disappoint. Whereas I usually only take a nibble on my desserts, I actually ate this whole piece of cheesecake. It was SO the bomb delish!!

I love the bright blue sky on a sunny summer day.

I love the beach during the summer! I could sit out there forever in the warm sunshine just staring at the water and listening to the waves crashing. It’s when I’m at my most peaceful state.

I love the pool during the summer! I DO sit out there forever some days. There’s just something about the sun and the water that soothes whatever stresses my soul.

But there’s one more thing you may not know that I love about Summer. . . and that’s fresh corn! Aaaahhh! Lovely sweet ears of fresh corn. I all but melt when I think of my mama’s fresh creamed corn. It’s blissful, to put it simply!!! And even though I make it myself now, I still refer to it as “my mama’s” fresh creamed corn. It’s one of my most favorite things about Summer.

It’s not really a recipe persay. It’s just one of those things that you get a feel for. That’s pretty much the way my mama cooks everything. Don’t let that intimidate you though. It’s really super easy to make. Here’s all you need.

CREAMED CORN

Corn
2 Tbl Butter (or bacon grease if you have it)
1 Tbl flour
Salt and Pepper
Water

Shuck the corn and pull out all the silkies. In a large deep bowl, cut the corn off the cob. But don’t cut all the way down to the cob. Only cut off about half of the kernels. The rest is scraped off the cob with the back of your knife. THAT’S the creamy, milky, delicious part. When all the cobs are scraped clean, sprinkle about a tablespoon of flour over the corn and stir together. This thickens up the creamy goodness.

Now if you have bacon grease, it doesn’t get any better. But if you don’t, butter will do just fine. Melt a couple of tablespoons of your grease/butter in a skillet. Add your corn. Stir in about a half cup of water. Season with salt and pepper to taste.

Cook over medium/low heat for about 20 minutes stirring frequently. If it starts getting TOO thick, just add a little more water. You can always add water, but it’s tougher to take it out if you put too much in in the beginning. Just keep it at a creamy consistency.

It’s a long 20 minutes while it cooks. I’m not above sneaking a teaspoon full here and there while it’s cooking. That’s just how anxious I get when I’m anywhere near this stuff. Trust me. This creamed corn is better than just about anything I’ve ever eaten in my life. Such a simple pleasure in life.

And I’ve been known to make it and eat just creamed corn for dinner all by itself. Just me and the corn.

Gosh I love Summer!!!

I didn’t have leftovers of either pie, so I’m just sayin’. Here’s what you need.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

1 refrigerated pie crust, softened as directed on the box
1 box (15.5 oz) Chocolate Chunk Brownie Mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 Tbl water
1 egg
1 (8 oz) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) container whipped topping
2 Tbl peanuts, chopped (optional)
2 Tbl mini semi-sweet chocolate chips (optional)

Heat oven to 350 degrees. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box. Flute edge.
In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined plate. Bake 30 – 40 minutes, covering edge of crust with strips of foil after 15-20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

It’s easy and it’s pretty. Not to mention yummy delicous!

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I’d actually never eaten a Key Lime Pie before. It always looked a lot like my Lemon Meringue Pie and I just never figured that it could be any better than that. Now that I’ve made it, I wouldn’t say that it’s better than my Lemon Meringue Pie, but I would say that it’s quite tasty for a Key Lime Pie. (I found out that they are indeed different in flavor AND texture) Still a hit! Here’s what you need.

KEY LIME PIE WITH GRAND MARNIER WHIPPED CREAM

2 cups graham cracker crumbs
1 stick unsalted butter, melted
3 Tbl sugar
1 tsp unflavored gelatin
2 Tbl cold water
2 egg yolks
1/2 cup Key lime juice
1 can sweetened condensed milk

Preheat oven to 350 degrees.
Combine graham cracker crumbs, melted butter and sugar in a small mixing bowl. Press evenly into a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
In a small mixing bowl, dissolve gelatin in cold water, stir and set aside.
In a heavy saucepan, combine egg yolks and lime juice and stir over medium-low heat for 10 minutes or until slightly thick and very hot. Be careful not to bring to full boil.
Add softened gelatin to lime juice mixture. Whisk well for 1 minute or until gelatin is dissolved.
Quickly cool mixture by placing saucepan in a large bowl filled with ice.
When completely cool, gradually whisk in sweetened condensed milk, stirring until blended well and mixture becomes thick.
Spoon into graham cracker crust and spread evenly.
Cover filling with plastic wrap and refrigerate.
When ready to serve, top pie with fresh Grand Marnier Whipped Cream and lime slices.

GRAND MARNIER WHIPPED CREAM

1/2 pint heavy whipping cream, chilled
2 Tbl sugar
1 Tbl Grand Marnier liqueur (optional)

In a stainless steel mixing bowl, combine whipping cream, sugar and liqueur. Whip with an electric mixer on high until cream holds peaks. Be careful not to over whip the cream or it will separate. Cream is properly whipped when you can drag a finger through it and a trough remains.

I took a ton of pictures, but sadly they were accidentally deleted by a cruel click of the mouse button. I wept. No, not really. But I was sure saddened at the loss of all my vacation photos. So I don’t have any to share of the restaurant/bar(indoor and outdoor)/playground for the kids/souveneir shop itself, but I DO have a couple of recipes to share from there. Of course, the souveneir shop had a cookbook by Lulu herself autographed and everything. And of course, I had to buy it! It’s such a sickness. But I am so glad I did. . . just for this recipe alone. Delicious!!!

If you like cheesecake. . . and especially if you like margaritas (which I do). . . you simply MUST try this. My oldest boy doesn’t even LIKE cheesecake, but he gave it a solid thumbs-UP! Here’s what you need.

MARGARITA CHEESECAKE

Crust
1 1/4 cups graham cracker crumbs
4 Tbl unsalted butter, melted

Filling
24 ounces cream cheese, softened
1 1/4 cups sour cream
3/4 cup plus 2 Tbl sugar
2 1/2 Tbl orange liqueur
2 1/2 Tbl tequila
2 1/2 lime juice
4 eggs

Preheat oven to 350 degrees.
Spray a 9-inch springform pan with nonstick cooking spray.
In a medium mixing bowl, combine graham cracker crumbs and melted butter. Press crumbs evenly into bottom of pan to form a crust. Refrigerate while preparing filling.
To make filling, in a large mixing bowl, beat cream cheese, sugar, orange liqueur, tequila, lime juice and eggs.
Pour filling into crust.
Bake 50 minutes on center rack of oven.
Remove from oven and set to the side. Turn off the oven but keep the door closed so it will remain as hot as possible.

Topping
3/4 cup sour cream
1 Tbl sugar
1 Tbl lime juice

For topping, whisk together sour cream, sugar and lime juice in a small bowl. Spread topping evenly over cheesecake.
Return to the warm oven for 45 minutes to set.
Refrigerate cheesecake in pan until well chilled.
Run a knife around the edges of pan, release spring clasp, and remove cake.
Garnish with thin lime slices and lime peel.

Lulu’s suggestion is: You may as well make margaritas while you make this dessert. And heck, I like the way Lulu thinks.

I apologize for not having a photo of the finished product. Again, it was part of the deletion disaster. When I make this again, I will come back and add a photo.

Also, ignore the FOUR packages of cheesecake. It was poor math on my part dividing 24 ounces by 8 ounce packages. Thank goodness I came to my senses as I was mixing it all together. It was one of those “Duh!” moments. Everyone that knows me completely understands the “Duh!”. But they also know that this was one delicious cheesecake.

This Peanut Butter Pie surprised me more than any new recipe I’ve tried. I’m not really sure why because I like peanut butter and I like pies, and who doesn’t like fudge? I think it’s just that even though I cook a lot of desserts, I really don’t EAT them that much. (I’m more of a salty girl. Not that anyone cares really. Just sayin’.)

I made it, gave a couple of pieces to my mama and took the rest to work. EVERYONE loved it! In fact, one guy said. . . and I quote. . . “It’s like a party in my mouth”. He was so funny. So after all that, I had to try a piece. And I have to tell you. . . for someone who doesn’t eat very many desserts. . . this pie will change your life. It’s THAT good!

Here’s what you need.

DOUBLE PEANUT BUTTER FUDGE PIE

Peanut Butter Crust
1/2 cup creamy peanut butter
1/2 cup light corn syrup
2 cups crispy rice cereal
1/2 cup chocolate fudge topping

Peanut Butter Filling
1 (8 oz) package cream cheese, softened
1 can Sweetened Condensed Milk
3/4 cup creamy peanut butter
2 Tbl lemon juice
1 tsp vanilla
1 1/2 cups frozen whipped topping, thawed
3 Tbl chocolate fudge topping

Spray 9-inch pie plate with no-stick cooking spray.

Stir together 1/2 cup peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press onto bottom and sides of prepared pie plate. Spread 1/2 cup fudge topping on bottom of crust. Chill 30 minutes.

Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk and 3/4 cup peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust, spreading evenly.

Place 3 tablespoons fudge topping into corner of resealable plastic bag. Knead. Cut small corner off bag. Drizzle over the top of the pie. Freeze 4 hours or until firm.

You don’t have to drizzle it like a sad spider web. It’s not a requirement. Have fun with it!! The only thing about drizzling with chocolate fudge. . . there is no eraser.

But truly, no one will care WHAT it looks like after the first bite.

It’s another “Trust Me” pie.

The ladies that I hang out with at my pool decided to grill out this past Saturday night. When we do this, everyone brings something to contribute. A potluck of sorts. Since I’m not a grilling efficienado (hockey pucks – that’s all I have to say about that), I leave that up to the ladies. I do the side dishes and/or desserts. SO – in my time management logic taking into consideration how to maximize my time outdoors and minimize my time behind INSIDE, a little nugget jogged right out of my long-term memory (cuz my short-term memory is starting to SUCK).

This pie is truly a golden nugget to keep in your recipe arsenal.
a.) IT IS EASY!
b.) It is quick. . . as in 10 minutes and you’re done.
c.) All you need is one mixing bowl and a measuring cup.
d.) There is no need to turn on your oven.
e.) It is a perfect Summertime pie for (d) alone.
f.) And it makes TWO pies at one time! You can’t beat that!

I really like the two pies at one time deal. . . even more than the quick and the easy. Quantity is always better, don’t ya think? I could take one pie to the potluck grilling and take one pie to my mama (She grinned and said, “I get the WHOLE pie?”). Not only that, but I could throw it together that morning before heading out to the pool for the afternoon and it will be ready by late afternoon. I just go inside long enough to retrieve said pie and back outside I go. It’s awesome!! You will love it. Now here is what you need to put this together.

MILLIONAIRE PIE

1 can Sweetened Condensed Milk
1/2 cup lemon juice
1 can Crushed Pineapple, drained
1 can Mandarin Oranges, drained
1 cup chopped pecans
1 large tub Cool Whip
2 Graham Cracker Pie Crusts

In large mixing bowl, whisk together the sweetened condensed milk and lemon juice. Stir in the pineapple and mandarin oranges. Then gently fold in the Cool Whip. Pour into the two graham cracker crusts. Refrigerate for 4 hours.

And this is what you get. It’s a perfect, light, refreshing dessert.

Warning: When you serve it, people will ask you “What’s a Millionaire Pie? What’s IN it?” Just tell them all to trust you, take a bite, then decide if they like it or not. (People are so funny) Every single one of the six women at this pool asked me this, and upon that said first bite, each and every single one of them asked me for the recipe.

Trust me.

I’ve always had all this energy that I directed toward my boys while they were growning up. You know the drill – driving them all over God’s green earth, helping them with incessant homework and their ongoing activities, and feeding them constantly. It’s stunning how much two teenage boys can eat! And they wanted to eat more than once a day; the nerve.

Well, with them on their own, I’ve been left with a lot of extra time and energy. The first thing I did was throw myself into my job. I didn’t do it conciously; it just sort of happened. In fact, I had one boss that bought me a book on Co-Dependency and ordered me to read it. He said I was co-dependent on my job for my self worth and happiness, and he was doing his part to help save me from myself.

Now my current boss, while he has always appreciated my “above and beyond” approach to my job, encouraged me to blog instead, use my computer skills to start a website, fill my free time doing something creative. I started with a little blog on Spaces a few years ago, where I actually met (literally and figuratively) a really great group of friends (lifelong friends). Then I expanded to a Vox blog and did both for awhile. Vox had a different kind of community. Then I ventured out on my own building my own site here at Yellow Jeep Blonde. (I’m totally lame and can’t think of a better name for myself. If YOU can, PLEASE PLEASE PLEASE send me some suggestions)

I started just telling ordinary stories; just day to day life stuff, sharing pictures and jokes and such. But something was missing. I wasn’t passionate about it (translation: not nearly interesting enough). And apparently, I need to feel that passion. I was, afterall, passionate in raising my children. I’m passionate about my job (which sometimes gets me into trouble – I care TOO much) So I, again, asked myself what I wanted to do with myself.

That’s when I got a camera and started taking pictures. I LOVE photography and thought “How hard can it be?” As it turns out. . . it’s a lot more tedious than I thought it was. And I don’t have a natural eye. My oldest boy has a natural eye for composition and color; a real talent. His pictures put mine to shame.

My pictures being just so-so, I thought MORE about what my passion is. Excluding my family and my job, I’m still left wide-eyed wearing a big question mark as a top hat. Looking around my house and seeing the 14,503,649,218 cookbooks and cooking magazines and questioning my freakish obsession love in finding really good new recipes, a lightbulb went off. Ding! I’d share my recipes. Some tried and true old Southern classics, and my new recipes that I’d find delicious.

It sounds good in theory since I love to cook. I’ve dabbled in that for awhile posting delicious recipes on this site, but the site, Yellow Jeep Blonde, has NO relevance to cooking. SO, I’ve been putting a lot of thought into branching off into a different website that is totally devoted to cooking. I realize that there are a bazillion cooking sites out there already, BUT it’s what I love to do – my passion, so to speak. I love all things food related!

My problems lies wherein WHAT to call my little branch of a website. Yellow Jeep Blonde Cooks is kinda dumb. Jeeps and cooking don’t have a lot in common. In fact, being blonde has no relation to cooking either. (I’ve HEARD that brunettes can cook too) So I’m two for two on the ix-nay YellowJeepBlondeCooks-nay. This is where I need creative help. Does ANYONE have any genius ideas on what to call my little cooking site? “Self-professed cookbook hoarder” is too long. “Cookbook Slut” is too abrasive. I need something that is JUST RIGHT.

Help me, please!! Pretty please!

Frosting these cupcakes was my first attempt at using a piping bag; a homemade piping bag. They turned out o.k.a.y. for a first attempt, but you probably shouldn’t use your mother’s birthday cupcakes as the guinea pigs. Bless her heart! She knows I put love into making them, no matter how much they look like a little orange dog dropped a poo on each cupcake.

I truly am my own worst critic when it comes to cooking. I will tell anyone the honest to God truth about whether I did a good job or not. And as a matter of fact, aside from the orange poo cupcakes, yesterday’s dinner was excellent. The most outstanding thing was the mashed potatoes.

I know. Everybody on the planet knows how to make mashed potatoes. There’s no secret there. You boil a potato and you mash it. Season to taste and BAM! Mashed potatoes. But that’s not necessarily true. I learned something totally by accident.

Little back story: My boys LOVE my mashed potatoes! Particularly, they like them lumpy and with the skins on. They ALWAYS request them with dinner no matter what I’m making. If I’m making lasagne, they still want mashed potatoes on the side. It doesn’t matter. But I’VE never been crazy about them. I mean. . . they’re good. They’ve just never been knock-my-socks-off good.

I’ve always used red potatoes and I’ve always chopped them up and boiled them, then mashed them. Yesterday, I wanted to make potato skins as an appetizer, so I bought regular white potatoes (for no reason other than they were bigger). I washed and dried them, drizzled them with some olive oil and sprinkled them with kosher salt. I baked them for a little more than an hour.

I let them cool for awhile because I’ve never been fond of playing “hot potato”. Besides, I had plenty of other dishes to prepare that kept me busy. After they were cooled enough for me to handle, I scooped out the insides. At this point, I had my skins and I had my potatoes for mashing. The hard part is over. The rest is a breeze.

Potato Skins

5 lbs baked potato skins
Salt (to taste)
Pepper (to taste)
Cheddar cheese, shredded
Bacon, crumbled

At this point, just sprinkle the insides of the potato skins with salt and pepper. Sprinkle with cheddar cheese and crumbled bacon. Broil for 5 minutes, or until lightly brown and crispy. Serve with a side of sour cream. Yummm!

Awesome Mashed Potatoes

5 lbs baked potato insides
1 stick butter, softened
1 – 8 oz pkg cream cheese, softened
3/4 cup milk
Salt (to taste)
Pepper (to taste)
1 cup Cheddar cheese, shredded

In a large bowl, combine the potatoes, butter, cream cheese, salt and pepper. Mix with hand mixer (or a Kitchen Aid if you have one), adding milk to reach desired consistency, whether you like them lumpy or whipped. Pour into a baking dish and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes.

My mother and my boys LOVED these potatoes so much that I was instructed to write it down before I forgot what I did. They think the BAKED potato makes the difference in the flavor of the potato rather than the boiled. I have no idea, but I do love the two-fer I get out of baking this one little bag of potatoes; a great appetizer (I mean, who doesn’t like potato skins?) and the best mashed potatoes EVER.

I think Mama had a good day! Good dinner, good company, cool presents, and orange poo birthday cupcakes. You can’t beat that! Happy Birthday Mama!