1. kale chips

    kale chips

  2. Pickle macarons

    Pickle macarons

  3. Pistachio rosewater creme brulee and cupcakes

    Pistachio rosewater creme brulee and cupcakes

  4. no-bake keylime cheesecake1 8 oz cream cheese ½ cup sugar 2 tablespoons key lime juice 1 container of whipped topping (thawed)1 key lime zest mini vanilla wafersmix cream cheese, sugar and key lime juice until well blendedfold in whipped topping and key lime zestfill shells and refrigerate for 30 min

    no-bake keylime cheesecake

    1 8 oz cream cheese
    ½ cup sugar
    2 tablespoons key lime juice
    1 container of whipped topping (thawed)
    1 key lime zest
    mini vanilla wafers

    mix cream cheese, sugar and key lime juice until well blended
    fold in whipped topping and key lime zest
    fill shells and refrigerate for 30 min

  5. key lime dessert with raspberry 
filling2 (3-oz.) pkg. lime flavor gelatin
2 cups boiling water
1 cup Key lime juice
2 (14-oz.) cans sweetened condensed milk (not evaporated)
1 pint (2 cups) whipping creamcrust1 1/3 c. vanilla wafer crumbs1/4 c. sugar1/4 c. plus 2 tbsp. butter, meltedraspberry sauce1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
2 tablespoons water

garnish, if desired
fresh raspberries
grated lime peel or fresh mint leavescombine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. set aside.beat whipping cream until stiff peaks form. gently fold whipped cream into gelatin mixture just until combined.grease 13x9-inch pan. combine all crust ingredientspress mixture into bottom and sides of a lightly greased 9 inch pie plate. bake at 375 degrees for 5 minutes. cool. pour filling over cracker crust; spread evenly. gently tap pan on hard surface and push down any crackers that are close to surface. cover with foil and freeze.mix jam and 2 tablespoons water. microwave on medium for about 30 seconds or until jam is melted, stirring twice. cover; refrigerate until serving time.

    key lime dessert with raspberry

    filling
    2 (3-oz.) pkg. lime flavor gelatin

    2 cups boiling water

    1 cup Key lime juice

    2 (14-oz.) cans sweetened condensed milk (not evaporated)
    
1 pint (2 cups) whipping cream

    crust
    1 1/3 c. vanilla wafer crumbs
    1/4 c. sugar
    1/4 c. plus 2 tbsp. butter, melted

    raspberry sauce
    1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam

    2 tablespoons water


    garnish, if desired

    fresh raspberries

    grated lime peel or fresh mint leaves

    combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved.
    add 1 cup lime juice and the sweetened condensed milk;
    beat with electric mixer on medium speed until smooth. set aside.

    beat whipping cream until stiff peaks form.
    gently fold whipped cream into gelatin mixture just until combined.

    grease 13x9-inch pan.
    combine all crust ingredients
    press mixture into bottom and sides of a lightly greased 9 inch pie plate.
    bake at 375 degrees for 5 minutes. cool.

    pour filling over cracker crust; spread evenly.
    gently tap pan on hard surface and push down any crackers that are close to surface.
    cover with foil and freeze.

    mix jam and 2 tablespoons water. microwave on medium for about 30 seconds or until jam is melted, stirring twice. cover; refrigerate until serving time.

  6. rainbow jello

    rainbow jello

  7. watermelon basil jello shots
1/2 cup water5 tablespoons frozen limeaid concentrate (thawed)2 envelopes knox gelatin2/3 cup regular or cherry vodka or hendricks gin1/2 pound seedless watermelon chunks (about 2 cups)10 large fresh basil leaves (about 1/4 cup)1 drop rosewater (if desired)1/4 inch thick seedless watermelon slices, for garnish (if desired)combine watermelon and basil in food processor and process until very smooth.  strain through fine mesh strainer to remove any solids and set aside.pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin. allow the gelatin to soak for a minute or two. heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. stir in the vodka/gin, watermelon juice and rosewater. pour mixture into loaf pan or molds. place in refrigerator to cool, several hours or overnight.

    watermelon basil jello shots

    1/2 cup water
    5 tablespoons frozen limeaid concentrate (thawed)
    2 envelopes knox gelatin
    2/3 cup regular or cherry vodka or hendricks gin
    1/2 pound seedless watermelon chunks (about 2 cups)
    10 large fresh basil leaves (about 1/4 cup)
    1 drop rosewater (if desired)
    1/4 inch thick seedless watermelon slices, for garnish (if desired)

    combine watermelon and basil in food processor and process until very smooth. 
    strain through fine mesh strainer to remove any solids and set aside.
    pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin.
    allow the gelatin to soak for a minute or two.
    heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.
    stir in the vodka/gin, watermelon juice and rosewater.
    pour mixture into loaf pan or molds.
    place in refrigerator to cool, several hours or overnight.

  8. the 78ish jello shots2/3 cup st. germain liqueur2/3 cup champagne, prosecco or cava2/3 cup fresh grapefruit juice (strained to remove solids)2 tsp sugar2 envelopes knox gelatincombine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin.  allow gelatin to soak for a minute or two.  heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes).  remove from heat.  stir in st. germain.  refrigerate until fully set (several hours or overnight).

    the 78ish jello shots

    2/3 cup st. germain liqueur
    2/3 cup champagne, prosecco or cava
    2/3 cup fresh grapefruit juice (strained to remove solids)
    2 tsp sugar
    2 envelopes knox gelatin

    combine grapefruit juice and champagne in a medium saucepan,
    sprinkle with gelatin.  
    allow gelatin to soak for a minute or two.  
    heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes).  
    remove from heat.  
    stir in st. germain.  
    refrigerate until fully set (several hours or overnight).

  9. Cucumber gazpacho

    Cucumber gazpacho

  10. banana, crab, cream cheese rolls

    banana, crab, cream cheese rolls

  11. rainbow cake

    rainbow cake

  12. carrot ginger sorbet

    carrot ginger sorbet

  13. bloody berfday sunday

    bloody berfday sunday

  14. pizza vs. PIZZA!

    pizza vs. PIZZA!

  15. french macarons

    french macarons