Monday, September 17, 2018

Banana Cream Cheesecakes

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These little single serving desserts went really fast in our house! I think even using little Jell-O shot containers for a party would be a great tasting on a dessert table for the holidays. I liked that they didn’t break down and they stay nice and thick.

Banana Cream Cheesecakes

(Adapted from BUTTER with a side of BREAD)


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3/4 cup graham cracker crumbs divided; you can also use crushed Nilla Wafers
3 tbs. butter melted
8- ounce package reduced fat cream cheese softened
5.1- oz package banana cream instant pudding
1 1/3 cup milk
1 8- oz tub Cool Whip
Optional Toppings: Cool Whip nuts, graham cracker crumbs, sliced banana

Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6).

IMG_1613 (600x800) Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer. In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
In a large mixing bowl, beat together the cream cheese and pudding.

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Fold in the Cool Whip until well-combined.

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Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl.

Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).

Garnish with extra Cool Whip and any other desired garnishes.

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Friday, September 14, 2018

Spicy Oven Fried Catfish

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We recently went fishing with my dad and my son was over the moon excited to catch some catfish and gar. I love giving him a chance to see the circle of life by catching the fish, cooking the fish, how it makes it to our plate and nourishes our bodies. This is a quicker way to “fry” fish all at once. It came out nice and crispy and I highly recommend making sure you evenly spray the tops so they come out crispy too.


Spicy Oven Fried Catfish

(Adapted from Grandbaby Cakes)


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Non-stick olive oil spray
2/3 cup yellow cornmeal
1/4 cup all-purpose flour
1 1/2-2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
2 large eggs
2 teaspoons hot sauce
1 pound catfish fillets cut into smaller pieces


Preheat oven to 425 degrees and line a baking sheet with parchment paper liberally sprayed with non-stick olive oil spray.

In a brown bag or ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.

In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.

Add each fillet to the bag of cornmeal breading to coat then dip into beaten eggs on both sides, then lastly add back into the cornmeal breading and shake liberally to coat well. Place the fillet on the coated baking sheet. Repeat with each fillet.

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Liberally spray the tops of each fillet with non-stick baking spray coating the fish well until completely covered in spray. Bake for 25-30 minutes depending on thickness of fillets until golden brown but still juicy in the inside.

Remove fish and cool for 5 minutes then serve with lemon and chopped parsley.

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Wednesday, September 12, 2018

No Bake Mint Oreo Cheesecake Pie

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With Summer coming to an end, I like to not use the oven unless I have to, so this dessert is perfect. Plus it’s nice and cold on those warm hot nights. My house gobbled this up in no time, so I count that as a winner.

No Bake Mint Oreo Cheesecake Pie

(Adapted from Back for Seconds)


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18 mint oreos
6 tablespoons melted butter


In a food processor, pulse oreos (with filling) until finely ground.

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Stir with melted butter.

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Press into a greased 9 1/2" pie dish.

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Freeze while making the filling.

12oz cream cheese (softened)
1 1/2 cup powdered sugar
1 1/2 teaspoon mint extract
8oz Cool Whip
1 1/4 cup Andes mint baking bits


In a large mixing bowl, beat the cream cheese until smooth and creamy.

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Mix in sugar and mint.

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Gently fold in Cool Whip and mint bits.

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Spread evenly over crust.

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5 mint oreos (chopped into bite sized pieces)
1/3 cup Andes mint baking bits
3oz Cool Whip
8-10 whole Andes mints

Sprinkle pie with chopped oreos and mint bits.

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Pipe Cool Whip around the edges in 8-10 spots (depending on how many you are serving)

Place a mint in each dollop of Cool Whip.

Refrigerate at least 2 hours.

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Monday, September 10, 2018

Tropical Painkiller

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Usually I love a good Painkiller, but I didn’t like this one! Do you have a good recipe you would love to share with me?

Tropical Painkiller

(Adapted from Cooking with Curls)


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2 Ounces dark rum (I used Meyers's)
1 1/2 Ounces coconut milk (box)
3 Ounces orange juice
3 Ounces pineapple juice
pineapple wedge and cherry to garnish (if desired)

Fill cocktail shaker about half full with ice cubes.

Add all ingredients, seal and shake.

Pour into a small cocktail glass filled with ice and serve.

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Friday, September 7, 2018

Pink Bikini

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Hands down one of my favorite cocktails of the summer has to be the Pink Bikini! I made this sever times and still can’t get enough. Trust me you’ll love this one!!

Pink Bikini

(Adapted from


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1 (1.75-liter) bottle raspberry lemonade (we used Simply Lemonade)

1 3/4 cups coconut rum

1 cup amaretto liqueur

Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice.