“She put the lime in the coconut …” Coconut Key Lime Macaroons and Cool Key Lime Dessert Dip & Dippers ……………….. by Trenda

Summer Afternoon Tea on the deck:

“A table for 2, please.”

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Today’s Menu … 

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Haha … if you’re like me, after reading the menu above you’re already humming this catchy song!  “She put the lime in the coconut she drank ’em bot’up  She put the lime in the coconut she drank ’em bot’ up … “ (:  if you’d like to go a little further down “Memory Lane” I’ve included the song “Coconut.” Just click on the link below.  It’s a 4 minute and 31 second song (no wonder it got “stuck” in our heads!) and you can listen to it, while you read the rest of my blog. (click here to hear  “Coconut!”)

The Coconut & Key Lime Macaroons were so easy and I got this recipe from dessertnowdinnerlater.com

ingredients macaroons

Coconut Key Lime Macaroon Ingredients:

  • 3 1/2 cups sweetened coconut flakes
  • 1/4 cup flour
  • 1/8 teaspoon salt 
  • 2 Tablespoons lime zest, divided (optional)
  • 3 Tablespoons lime juice
  • 1 (14 oz) can sweetened condensed milk

Instructions:

  1. Combine sweetened coconut flakes, flour, salt and 1 Tbsp lime zest (opt) in a bowl.  Mix thoroughly.
  2. Add key lime juice and sweetened condensed milk.  Mix well with a spatula.
  3. Using a small scoop (I used a melon ball scoop) scoop cookie dough balls onto a greased or lined baking sheet.  Sprinkle the tops of the raw macaroons with the remaining zest on top (if desired)
  4. Bake a t 350 degrees for 12 – 15 minutes or until the edges and bottom of the cookies are browned.  Allow to cool completely.  Enjoy!

Coconut & Key Lime Macaroons on Dessert Tray

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 Key Lime Dessert Dip & Dippers 

Ingredients:

  • 2 Tablespoons Key lime juice
  • 1 oz graham crackers, ground
  • dash green food coloring (opt)
  • 1 2/3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 16 oz. block cream cheese (softened)
  • 1/3 cup sour cream

Instructions:

  1. Using a mixer, combine softened cream cheese, powdered sugar, vanilla extract, sour cream, and key lime juice.
  2. Mix ingredients on lowest setting for 1 minute.
  3. Increase mixing speed to medium and continue blending dip for an additional minute, or until mixture is fluffy and creamy.
  4. Fold in green food coloring (opt)
  5. Transfer dip from mixing bowl to serving bowl.
  6. Sprinkle the dip with ground graham crackers, refrigerate at least 30 minutes, or until ready to serve.
  7. Serve with additional graham crackers, vanilla wafers, animal crackers or gingersnaps for *dipping.  (*For garnish on my graham crackers – I dipped the ends of my “dipping graham crackers” in melted (per instructions on package) vanilla almond bark; then sprinkled the almond bark with lime green nonpareils, before the candy hardened)

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Fitz & Floyd  dishes in lime green and lemon yellow put a smile on my face, with their cheer-y colors and images of “pucker- power” … a very unexpected and loved gift from our son and daughter-in-law. ❤

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A darling little sugar bowl with a lemon domed lid is topped with a lime wedge finial and holds sparkling colored sugar.  Under an antique cut-glass cloche is fresh cut lemons and limes for crystal glasses filled with tea.

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Bright yellow Fiesta plates rest on cherished white doily’s edged in green that Richard’s mother crocheted for us.  Bright yellow and lime green napkins, from a dear sister are tucked in with a Battenberg lace napkin and both are inserted into a wooden napkin ring and topped with a gold dessert spoon.

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A Key West “breezy feel” is easily achieved with fresh cut ferns draping over the table and limes and lemons piled high into clear glass-footed vases, that our daughter gave me, and I love. ❤ A crystal biscuit barrel holds ice and is ready for refills.

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Hope you have some time to sip on a glass of iced tea and treat yourself to some “cool” desserts as you enjoy these last weeks of Summer!  “I said, “doctor, ain’t there nothin’ I can take?”  I said, “doctor, to relieve this belly ache.” (:

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From my cottage to yours  ~  Trenda

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Thank you for spending some time reading my blog, today.  To have all of my posts delivered directly to your email address, click on FOLLOW above … or click on my site: Trenda@cottagegreenonthelake.com

This week I’m joining:

 Carol from The Red Painted Cottage

Courtney from Feathered Nest Friday

 

 

 

 

 

 

Easy Chocolate Chip Cookie “Skillet Dessert” ~ by Trenda

I love making “Skillet Desserts” because they are quick to make and clean-up is easy!  I mix all my ingredients … add them to my cast iron skillet … then slide the skillet into the oven to bake.  After that, all that is left to do is to turn on the coffee pot and voilà! … dessert and coffee are ready to serve, as soon as we finish eating!  This Chocolate Chip Cookie Skillet Dessert is yummy and it is the easiest dessert I make!  Just use “pre-made” chocolate cookie dough (found in the refrigerated “baked goods” section in the grocery store) or … if you’re not in a hurry, you can make this dessert using your own favorite cookie recipe.

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I was thrilled when my mother lovingly gave me her cast iron skillet, several years ago!  I cherish the memories I recall of Mom using it and remember watching her make Goulash … “Gravel Gravy” … fried chicken … fried okra … and all kinds of delicious gravies in it.  I can still see her dear hands, on the same handle I now hold, while I make Italian frittatas, golden cornbread, a yummy cobbler, or a Skillet Dessert!   Fun Fact: I recently read that cast iron skillets are being “willed” like other valuables to family members and are being passed down through the generations!

Now, back to the Chocolate Chip Cookie Skillet Dessert  … Our daughter and grand daughter surprised us and came to visit, for a few days.  Before they had even unloaded the car, our little grand daughter asked, “What special dessert did you make for us, Grandma?”  Well, I hadn’t made a “special dessert” and you can imagine, after that sweet query Grandma was immediately on task to create some “special dessert!”  I went into the kitchen and took out my Pillsbury tub of Chocolate Chip Cookie Dough (I keep a large tub of this in the freezer or in the refrigerator when “company’s coming” … or for a dessert crisis like this!) (;

Chocolate Chip Cookie Skillet Dessert:

  1. Preheat oven to 350 degrees.
  2. Spray cast iron skillet with cooking oil.
  3. Press cookie dough into the bottom and up the sides of the pan, about 1″ thick.
  4. Slide skillet into the oven and baked for approximately 19 minutes (or until done.)  Note: Directions on the side of the tub of cookie dough say bake cookies for 10-14 minutes. I checked my “cookie” after 14 minutes and could tell the dough was still “shiny” and “runny” so I continued baking it for 5 more minutes.  The thickness of the cookie will determine how long it needs to be baked.  I took our cookie out when the edges were golden and the center no longer “jiggled” and looked “set.”
  5. Let cookie cool, 5-10 minutes before loading scoops of vanilla ice cream in the center of the cookie.
  6. Drizzle Hershey’s chocolate syrup in a grid pattern across the cookie and ice cream.
  7. Then add Hershey’s caramel syrup, turning your pan, to make a crisscross pattern across the dessert.

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While the cookie was baking, I placed colored bandana napkins and spoons on the table … ready for our dessert centerpiece! (:  In less than 25 minutes, before their suitcase had been unpacked and our “grand dog’s” water bowl had been filled … our warm, decadent dessert was ready for everyone to “dig in!”

bandanas.png I felt like I’d gotten a ” gold star” when I saw the astonishment and delight on our grand daughter’s face and she asked, Grandma, how did you make that sooo fast?” (: ❤

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Hope your weekend is “scrumptious” and is filled with “sweet delights!”

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From my cottage to yours  ~  Trenda

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St. Patrick’s Day … “Wearing of the Green” Lakeside Lunch

written by Trenda

 

Today was a delightful spring day with the sun intermittently shining and sparkling off the lake or hiding behind dark clouds.  The warm breeze pleaded with us to come outside and tempted us with bird song, gentle peals from our wind chimes, and distant rumbles of thunder.  We happily acquiesced and I made lunch for us to enjoy out on the deck.

PicCollage[3561]Luncheon Menu … Chicken Salad Cucumber Bites, Crisp Parmesan & Cheddar Crostini, Tomato & Cucumber Salad, Chicken Salad, Spiced Iced Tea, and Chocolate Brownies with Chocolate Chip & Mint Frosting  … Yum! (:


To make my Tomato & Cucumber Salad I used a seedless English cucumber.  English cucumbers are also known as “seedless” cucumbers and they are longer than the regular garden variety cucumber.  Their flavor is milder, the peel is thinner, and they have smaller, less noticeable seeds than their American cousin (;  After  peeling my English cucumber,  I used my favorite kitchen tool from The Pampered Chef which slices cucumber effortlessly into rounds with decorative ridges.  I then de-seeded and chopped up a tomato, added sliced red onion, salt and pepper to taste, and Marzetti Classsic Ranch Dressing.  I didn’t measure any of the ingredients; I just adjusted the amounts of each ingredient to “our liking” or as a dear uncle would say … “By guess and by golly.” (;

One item I always keep on hand is Italian whole wheat bread loaves.  I buy a package of 12 inch loaves in the Bakery Department and then re-wrap each loaf individually in foil and place them in our freezer.  I love having these available to pop in the oven to “dress up” a simple meal and they are delicious with soups or to munch on with any salad. To make my recipe for Parmesan & Cheddar Crostini, I take a loaf from the freezer, unwrap it, place it on a chopping board and immediately begin slicing it with a serrated bread knife, “on the diagonal” into thin slices, while it is still frozen.  TIP:  Slicing bread while it is still frozen makes it easy to slice into precise, even pieces that are not misshapen, which happens when slicing “soft” bread.  I only cut as many slices as I think we’ll want from the loaf, then I re-wrap it and place it back in freezer.

  1. Slice bread and place on a baking sheet lined with foil
  2. Brush each piece lightly with Extra Virgin Olive Oil, being careful to cover entire surface.
  3. Sprinkle each slice evenly and lightly with garlic salt and pepper
  4. Add grated Parmesan cheese (enough to cover entire surface and “flavor” bread, but not so much that it “oozes” over the bread, when melted)
  5. Then, add a smaller amount of Cheddar cheese on top for additional flavor “depth” and color.
  6. Sprinkle each slice with a dusting of paprika
  7. Cook in a pre-heated, 325 degree oven until cheese has melted and edges of bread are a deep golden brown.

Parmesan & Cheddar Crostini with Chicken Salad Cucumber Bites

Now, for my delicious and super easy dessert … Chocolate Brownies with Chocolate Chip & Mint Frosting!  Make a batch of your favorite brownie recipe from scratch or use a boxed mix, if you prefer.  Tip:  You will probably have to double your homemade brownie recipe – or use 2 boxes of brownie mix – to fill a 13″x 9″ baking dish.  Make brownies according to directions.  Place in oven.  When brownies are done, take them out of the oven and immediately pour a 12 oz. bag of Nestle’s morsels – or other candy morsels – over the brownies.  (I used chocolate chip and mint morsels)  After candy has “rested”and softened on warm brownies, use an off-set spatula to spread candy smoothly over the brownies.  Let cool completely and slice with a sharp knife.

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The candy hardens into a smooth, perfect glaze with no mixing or additional recipe required for frosting! (:

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Fitz and Floyd Autumn Harvest Grapes & Leaves Pitcher with matching creamer and sugar bowl …

ffpitcher.png “Stressed spelled backwards is desserts.  Coincidence?  I think not!” (:  Chocolate Brownies with Chocolate Chip & Mint Frosting look especially festive when presented in shamrock cupcake liners and under a domed spring green pedestal plate.

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Desserts under a dome … Chocolate Brownies with Chocolate Chip & Mint Frosting

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Happy St. Patrick’s Day!  Hope your day is colored “in green” and has moments tinged with “shenanigan’s and malarkey!” (;

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 “Oh taste and see that the Lord is good; blessed is the one who takes refuge in him.”  Psalms 34:8

Taste and see ...

From my cottage to yours  ~  Trenda

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Cottage Green on the Lake … Sand Pail Ice Cream by Trenda

“I scream, you scream, we all scream for ice cream!!!”

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Back when our kids were in elementary school we began this family tradition of making, what we later name … “Sand Pail Ice Cream.”  It became our tradition to make this ice cream when the last school day of the year was over; a happy and fun beginning to summer vacation!

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Now, with all our family and their children going to different schools and having different schedules in different cities, we aren’t always able to make it together at the beginning of summer, but it remains a fun family tradition we still have every summer.  This summer we made it for our Labor Day celebration, signifying summer’s end, rather than it’s beginning.  Fun and equally good, whenever it’s served!

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First, you need to invest in a brand new plastic sand pail … to avoid the grit of sand in your ice cream! (:  Wash your new pail in warm sudsy water.
Then set out 1 or more half gallons of ice cream, depending on how many people you will be serving and how much your sand pail will hold.  (It’s hard to tell in this picture, but the sand pail I have can hold 3 half gallon cartons of ice cream!  We have also used additional sand pails when we have larger crowds to serve and for different flavors and mixes!)  When the ice cream has softened, scoop the ice cream from the cartoon and into the sand pail.

The rest is simple … just chop and stir in your family’s favorite ice cream “add-in’s” and toppings … or dish ice cream into separate containers for each person to individualize with their choice of toppings and add-in’s!

Some suggested add-in’s (but not limited to!)

  1. candy
  2. ice cream syrup’s
  3. marshmallow topping
  4. cookies
  5. fruit – cherries, pineapple, banana
  6. cool whip 
  7. sprinkles  … the more sprinkles, the better for your little ones!

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Other suggestions …

  • make sure all your candies “compliment” each other (don’t mix sour candies with chocolate candies!)
  • my family’s favorite ice cream is Bluebell’s Cookies and Cream – I used that flavor of ice cream and already had 1 “add-in” … cookies!
  • do not use candies that might harden in the ice cream and be difficult to bite into! 
  • have 2 or more sand pails for additional or different flavor combinations! 

Have fun setting your table and using all your festive bowls, glasses, soda fountain glasses, straws, spoons, and decorations!  I added a centerpiece of giant pixie straws, cupcake liners to hold extra add-in’s to nibble on, and little plastic animals to adorn each ice cream serving!

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“We all scream for ice cream!”

From my cottage to your’s ~  Trenda

Cottage Green on the Lake … Labor Day Weekend on the shores of Cedar Creek Lake and 2 Favorite Picnic-Fare Recipes by Trenda 

By Friday afternoon our little town’s population began to increase with the number of people coming for their last summer outing at the lake. The waves began to bob as the lake slowly filled with bright, neon rafts, jet-skis, speed boats, and sailboats … and laughter could be heard from backyard decks and docks.
It was a quiet weekend for us, relatively speaking (what a pun!) with only our own dear little family coming to visit for Labor Day.

However, no matter how small the gathering, getting ready for “our gang” is always labor intensive … and after all, seemed apropos for Labor Day weekend! 😉

TO DO LIST:

Edging & weed-eating  … ✔️✔️

Lawn mowed … ✔️

Decks cleaned with blower … ✔️

Floats & Water Toys aired up … ✔️

Canoe checked for “sea-worthiness” … ✔️

 House cleaned … ✔️

Grocery shopping … ✔️ Menus Made … ✔️


BBQ BEANS made & crock pot filled … ✔️




Salad prepared … Teas made … all chilling in the refrigerator … ✔️✔️✔️



TIME FOR FAMILY & FUN! … ✔️✔️✔️✔️✔️ 


And afterwards … everyone is ready for dinner!
Below, I’ve included 2 of our family-favorite recipes!  Both are easy and delicious and we enjoyed both of these sides on our Labor Day picnic.

The first recipe is my own recipe for DELICIOUS BBQ BEANS.  We love the smoky flavor of the bacon that intensifies as it cooks in the  the crock pot and the enhanced layering of flavor that the bell pepper adds!  I also love that it is baking in the crock pot while I’m away or other dishes are being prepared, freeing up the grill and oven!

The second recipe I have included is Paula Deen’s Frito & Corn Salad.  This salad is so quick and easy to “put together” and so far, we have never had anyone who doesn’t love it!  Cold salads are always a favorite during our hot summer months and the spicy, crisp addition of the Fritoes adds just the right amount of crunch to the sweet flavor of the corn.


And … always a sweet ending to any celebration is our Sand Pail Ice Cream Dessert.  It is our family tradition that we have been enjoying and making together, since our chidren were small!  We still look forward and include making it together in our summertime traditions, every summer!

I’ll include pictures and instructions for that fun & easy treat … soon!

The last rays of the day …  ending another Labor Day.

From my cottage to your’s!  ~ Trenda