I heart chips n salsa

So much that I'm going to have them for dessert!!!

While the above statement is somewhat true, I put a spin on the traditional chips n salsa to make it more dessert friendly. Because only a special breed of people would actually want salty chips and spicy salsa for dessert, and just because I fall into that category doesn't mean the guests coming to my house last night would.

Last night there was a mexican theme in the Webb household. Instead of making soapapilla's for dessert, I wanted something that could be prepared ahead of time.

I took 5 taco size flour tortillas and sprayed the tops of them with a non stick cooking spray, and sprinkled cinnamon sugar on the spray. From there I cut them into triangles and spread them out on a baking stone.

They almost look like grill marks, huh?

Now they go into a preheated 350* oven for 15 minutes.

For the salsa part, I chopped kiwis and strawberries, sprinkled with sugar and let them chill in the fridge. I actually did them the night before to save time, and the kiwis lost their color. So if I were you I would chop just the strawberries ahead of time and sprinkle with sugar and right before serving, add the chopped kiwi.

Either way it plated so cute! Looked just like chips n salsa!


It tasted equally as good, just in a totally different direction!

Summer Time

Tonight we are going to an outdoor dinner and were asked to bring "something". I racked my brain over what to bring, I read recipes, I went through cook books and finally it hit me. I wanted something cool, summery and refreshing. I'm making a fruit trifle.


Everthing about this trifle screams summer. From its airy pudding and easy preperation to its chilled trifle dish and sweet fruits.... ahhh yes - SUMMER!

Summer Trifle
recipe by me

one store bought angel food cake
7 kiwis
1 mango
1 package of strawberries
1 small pack of Jello instant pudding, white chocolate
1 small container cool whip
mini chocolate chips

cut all of the fruit into little bite size pieces, sprinkle with sugar, toss and put into the fridge so they can make a syrup amongst themselves. make the pudding and put it in the fridge to "pudding up". go play on the internet or watch tv or accidently fall asleep. wake up - cube the angel food cake into bite size pieces into the bottom of a trifle dish and gently press them into an even layer. top with the fruit salad and make that layer even as well. top with a thin layer of mini chocolate chips. now whisk in about half the cool whip with the pudding and pour over the top, smoothing out with a rubber spatula. decorate with a ring of mini chocolate chips an a sprig of mint if desired. cover with plastic wrap and chill until you are ready to enjoy!

Mother's Day... continued!!

We had a great summery lunch and when women get together, you know dessert will be involved! I wanted something fun and light but I wanted it to be something that mama loved. Jaime at Burnt Toast blogged about making Turtles for her mother because it was her favorite. That's so funny because turtles are also one of my mother's favorites!! But her first favorite is key lime pie! I was off to find a recipe....

If you recall me talking about my grocery shopping mishaps in the Platinum Chef post, I'm just going to pick up where I left off -

They did not have key limes. Which made me so mad because I saw key limes at the dang Wal Mart just the week before and Publix didn't have any. Is that weird or what!? So I had to settle for a bottled key lime juice that I think may have altered the flavor of the dish. When I made the strawberry sauce, it had a medicine taste to it. The dish itself wasn't the best thing I've ever made. But I'm hoping it was the bottled key lime juice, because I don't see how you can go wrong with key lime mousse and strawberries.

The original recipe can be found on Culinary Concoctions by Peabody

**pictures to come, although they look really close to the ones peabody posted (and yes that is her first name, isn't that cool!?)

They should just grow cream filled!

When we thought we were going to get off easy and only have to attend one Easter celebration this year, I had written a special recipe for green beans and planned on making that. Then the weekend filled up.... FAST! I spent Friday night washing clothes and cleaning house so I could get up early Saturday and make two desserts and start Saturday night's dinner in time to be at a friend's daughter's second birthday party at 1:30 pm. I was 30 minutes late. I was very busy! The first dessert was the chocolate pie everyone around me has grown so fond of. Only, to make it extra pretty for Easter, I lined the top with strawberry halves and filled in the center of that with mini chocolate chips. I had a request that more chocolate be on top, haha! As if the center of the pie wasn't enough. I also used Ghirardelli chocolate this time..... yum! I should of snapped a picture, it was VERY beautiful!

Dessert number two was something that I found a while back here and couldn't wait to try out. Mine did not turn out nearly as pretty... but I'm sure they were just as tasty! I did change the filling recipe up a lot though. The best part was hearing people say, "I've never heard of stuffing strawberries" and then watching them dissappear :)

Stuffed Strawberries
recipe by me, based on above link

2 pounds of strawberries
4 large egg yolks, I used SafeEggs
3/4 cup of sugar
1 tpsn vanilla extract
2 cups mascarpone cheese

Beat the egg yolks and sugar until light and fluffy. Beat in the vanilla and cheese.

To prepare the berries for stuffing, I washed them and cut off their greenery. Then I took the tip of my knife and stuck it in the opening of the berry, where it is hollow inside, and just twisted it to open it up a little more.

I put the cheese mixture into a pastry bag and filled each hollow and set it cream side down into a dish, then I swirled the top with the mixture so people would have a vision of what was to come.

~~~~~

Once I got into the swing of stuffing them, it was a breeze. I initially started by trying to carve out the insides and that just became too tedious. Amber's Delectable Delights shows another way to stuff them, and that would of worked if my berries had been a little more firm. Either way.... extremely tasty!!