Key Lime Cake

Lemon cake is one of my favorite cake. Key Lime pie is one of my favorite too! But I wanted to try in a cake...So knowing the person I am. I found one and tried it. So I am sharing this with you.

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Make Key Lime Cup Cake

INGREDIENTS

KEY LIME CUPCAKES

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk


CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.


FROSTING

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Lemonade Iced Tea

The M And M Soulfood Restaurant serve it at on it's tables (half lemonade, half iced tea)…This is similar to an “Arnold Palmer” something refreshing to beat the heat! Give it a shot, something different and fun to bring to a party!

A Southern Living Recipe from www.myrecipes.com

YIELD: Makes 8 cups
COOK TIME: 5 MINUTES
PREP TIME: 10 MINUTES
STEEP: 10 MINUTES


3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices
Preparation

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.

    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Caribbean Coconut Bread

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons coconut extract

1 cup buttermilk

1 cup sweet shredded coconut

Directions:


Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

mix with hand and wooden spoon

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.

In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.

Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.

Stir in shredded coconut.

Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.


Add more favor by add a coconut glaze

Glaze
1 cup powdered sugar, sifted

3 tablespoons cream of coconut

2 tablespoons Malibu® coconut rum

1 teaspoon hot water

½ cup sweetened flaked coconut, toasted

Place sifted powdered sugar in a bowl, add cream of coconut, Malibu, and water and stir until smooth.

PECAN PIE

This recipe you will love..only if you are a pecan love like me. I like to used real maple syrup not corn syrup and brown sugar it just made it taste old fashion.

1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 tablespoon molasses

4 tablespoon butter

1/2 teaspoon salt

6 large eggs york beaten

1/1/2 cup pecans toasted and choped

1/2 cup whole pecan toasted

1 9inch  unbaked deep dish pie shell

heat cream, syrup,sugar, and molasses in a sauce pan on medium heat until sugar dissolves.removed from and let cool for about 10 mins.whisk butter and salt into syrup mixture.whisk eggs yolks until blended.

Spread pecans on bottom of pie shell. Than pour filling over pecans.place pie in 350 oven and bake 45 mins

let it cool and set an hour.

Enchilada Chicken Dip

Enchilada Chicken Dip will all the taste of mexico. This dip will be a big hit at your next party it good and hot and you can make it spicy and serve with corn chips, "Try It" It's easy as A B C and 1 2 3 to make and have it ready for your family and friends fast and speedy.



4 tablespoon oil

1 small onion finely diced

2 clove garlic, minced

1/2 cup finely diced bell peppers mini multi-colored ones

1/2 teaspoon salt adjust to your family taste

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/8 teaspoon cayenne to your family taste

1/2 cup roasted, peeled green chiles

1/2 teaspoon Ground Coriander

1 bag corn tortillas for dipping

1 lb cooked chicken, chopped small, about 2 1/2 cups

1 1/2 cups green chile sauce store bought

1/2 cup sour cream

1 1/2 cups shredded Mexican cheese blend save half Of the cheese.

In a large skillet, heat the oil over medium high heat. Add the onions, garlic, peppers, salt, pepper, cumin and cayenne and coriander. Saute until almost tender.

Add the chicken, the green chile sauce and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Remove from the heat, Stir in 1 cup of cheese and transfer to a baking dish. Top with the rest of the cheese and Place in oven to 350 degrees bake for 20-25 minutes, until the cheese has melted and the sides of the pan are bubbling. Let set for at least 15 minutes before serving.