Quick and Easy

Name: Deviled Egg Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 6 Eggs; 1 Tbsp white vinegar; 2 Tbsp mayonnaise; 2 Tbsp Greek yogurt; 1 Tbsp mustard; 1/4 Tsp dried dill; Splash of hot sauce; Salt and pepper, to taste; 1/2 Tsp dill pickle juice; Pinch of sugar; Paprika, for garnish

SRC: Prairie Mule

April 25, 2016 by Lynsey 8 Comments

Mules are one of my favorite cocktails. Tart lime juice paired with spicy, refreshing ginger beer and a splash of vodka; a simple drink that is so delicious.

For this month’s Secret Recipe Club assignment I was given Our Good Life. Terri is a retired school principal who has a passion for reading, baking, photography, traveling and socializing, much like myself…well, minus the principal part! I ready one, after another after another of her delicious recipes and after perusing tons of various, mouthwatering recipes I decided to make her recipe for the Prarie Mule.

I had a laundry list of recipes I wanted to make from Terri’s blog, but since the weather has been amazing here lately I couldn’t pass up this drink. We really don’t experience much of a spring here in Arkansas, the weather typically goes from winter to 900 degrees with the drop of a hat. So since we’re actually experiencing a few true spring-like days I am taking advantage of every single one of them! Most recently by sitting on my back porch and sipping on this mule.

The Prairie Mule is much like the infamous Moscow Mule, but she enjoyed the restaurant’s beverage so much she tried to snag the recipe for herself. And you know what? She did! This is pretty much identical to the Moscow Mule, but it uses Prairie’s vodka.

Now, the original recipe for the Prarie Mule sounded delicious, but I love my mules with a hefty helping of fresh mint. So I grabbed a handful from garden and muddled it into the mix. The end result was perfection.

Toast the spring and summer by making a batch of these mules and sitting out and enjoying the weather.

Prairie Mule

Ingredients:

1.5 Oz Vodka
4 Oz ginger beer
Juice of quarter of a lime
2 Tbsp mint
Lime wedge for garnish

Directions:

Add the ingredients to a copper mug, stir to combine then fill with ice. Garnish with a lime wedge and mint (if desired) and enjoy!

Recipe source: Our Good Life

An InLinkz Link-up

Mexican Chicken Recipe

April 14, 2016 by Lynsey Leave a Comment

I truly love those recipes the require you to literally dump some ingredients in the slow cooker, turn it on then walk away. I mean what’s not to love? No manning the stove, standing over it for hours and waiting on the food to be done. You literally turn the slow cooker on, walk away and within a few hours you have a hot, delicious meal that is waiting on you.

I think it’s safe to say that everyone needs recipes like this in their back pocket.

This chicken will quickly become the star of all of your Mexican cooking. The options for this perfectly seasoned and flavorful meat are endless. Stuff it in burritos, use for tacos, on nachos, salads, I mean the list truly goes on and on.

The chicken gets bathed in a mixture of spices, salsa, green chiles, brown sugar and a dash of liquid smoke. It slowly cooks for several hours which allows those flavors to truly develop and penetrate the chicken. The chicken becomes extremely tender through the cooking process and literally shreds while being stirred. After the meat is shredded it continues to cook in the liquid a bit to truly absorb all those yummy, bold and complex flavors.

At this point the chicken can be cooled, placed in freezer bags or containers and frozen to make a quick and easy meal in a snap. It can also be put into a variety of different dishes, served over rice or even a sub.

And if you’re having rice with your meal, Jen, over at Carlsbad Cravings recommends saving the juices and cooked the rice in them. She guarantees it will be some of the best rice you’ll ever eat and I totally believe her and can’t wait to try this little tip!

But right now you should go ahead and toss this chicken in the slow cooker so you can be ready for a delicious and easy recipe I’ll be sharing with you next week!

Slow Cooker Shredded Chicken

Ingredients:

2 Pounds chicken breasts
1 Tbsp olive oil
1/2 Cup salsa (mild or spicy depending on taste)
3-4 Tbsp brown sugar
1 (4oz) Can green chilies
1 (14.5 oz) Can diced tomatoes, drained
1 Tbsp chili powder
1 Tsp cumin
1 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp smoked paprika
1/2 Tsp ground chipotle powder
1/2 Tsp dried oregano
1 1/2 Tsp salt
1/2 Tsp coarse ground black pepper
1 Tsp liquid smoke
Hot sauce, to taste

Directions:

Rub the chicken breasts with oil and place in the slow cooker. Add all of the ingredients, except the hot sauce and stir to combine. Cook chicken on high for 2-4 hours or low for 6-7 hours, until chicken is extremely tender and can be easily shredded.

Remove the chicken from the slow cooker and transfer to a cutting board, allow to rest for about 5 minutes. Using 2 forks, gently pull the chicken to shred, return chicken and any juices on the cutting board to the slow cooker and cook on low for an additional 20 minutes. Taste, adjust seasonings, add hot sauce if desired and serve.

*The brown sugar will help balance the heat, use less if using a mild salsa and more if using a spicier salsa.
*This chicken can be made, cooled and frozen ahead of time.
*Save cooking liquid to use to boil rice. More water may be needed to achieve the right amount of liquid.
*Chicken breast can be placed in the slow cooker while still frozen. Cook on low for 6-8 hours.

Recipe source: Carlsbad Cravings

SRC: Mango Coconut Smoothie

March 28, 2016 by Lynsey 7 Comments

We are a week into spring! I love this time of year, except the pollen. Yuck! But, I’ll live through the pollen so I can hear those little birdies chirping, see all the pretty flowers blooming and start getting the garden ready for all those fresh herbs and veggies.

With the temperatures warming up I am beyond excited to start adding some lighter recipes to the menu. One thing I love for breakfast is smoothies, but when those temps are hovering around freezing I can’t even really wrap my brain around the thought of sipping on a cold smoothie first thing in the morning. But during those spring and summer months? Well, that’s a different story. Bring on those light, refreshing, flavorful smoothies.

I can’t tell you how long it’s been since I broke my blender out to make a smoothie. I can tell you that it has been a while. So it’s definitely time. This month’s Secret Recipe Club assignment had just the recipe I needed to get me out of my smoothie slumber.

Sarah over at Fantastical Sharing has a ton of mouthwatering recipes. I perused through them all and was torn on several. There was one, however, that kept coming back to mind no matter how many recipes I read and that was a recipe for a smoothie. A mango coconut smoothie.

Doesn’t that just scream spring? The flavors alone were enough to draw me in, but then that beautiful, bright yellow color was all the more reason I needed to make this now.

Sarah’s smoothie recipe sounded delicious and refreshing and the perfect thing to sip on during these upcoming warmer days. I did make a few adjustments reduce the amount of sweetness and to make it a little more suitable for breakfast. I love love love cream of coconut, I could probably drink the stuff out of the bottle, but it’s not the best thing to consume a ton of it first thing in the morning. So I reduced the amount of cream of coconut and threw in some coconut milk. This added a slight sweetness, coconut flavor and some creaminess to the smoothie.

This smoothie is bright, flavorful, refreshing and comes together quickly. To add a little more substance to the mix you could also add a scoop of protein powder. I’d also opt to toss in a handful of baby spinach or kale to up that veggie power. Add whatever you want, but just be sure to make this smoothie ASAP!

Mango Coconut Smoothie

Ingredients:

1 1/4 Cups chopped frozen mango, pineapple and papaya
1 Cup Coconut milk
2 Tbsp cream coconut
Splash of lime juice
2-3 Tbsp pineapple juice
Protein powder, optional

Directions:

Place all ingredients in a blender and blend until smooth. Taste, add more milk and juice if desired. Top with shredded coconut, if desired.

Recipe source: adapted from Fantastical Sharing

An InLinkz Link-up

Deviled Egg Dip

March 24, 2016 by Lynsey Leave a Comment

Deviled egg dip takes everything we all love about those ever-so-popular deviled eggs and transforms it into a delicious dip. A creamy, mustard-y egg yolk base studded with bits of hard boiled egg whites. This dip is absolute perfection and would make a great addition to your next get together.

Deviled eggs; a truly southern holiday tradition.

Deviled eggs and holidays or potlucks go hand in hand. While they usually make an appearance at all of our holiday gatherings, I believe that they are a staple on most tables on Easter. I mean, what is Easter without a platter of deviled eggs?

I’ve tried several varieties of deviled eggs, an honestly, I’ve never met a deviled egg I don’t like. What is about those hard boiled egg white halves filled with creamy, buttery filling that just so addicting?

But, have you ever thought about mixing things up a bit? I mean, not totally nixing those infamous deviled eggs, but serving them up as a dip. Everything we love about those simple, little eggs but served up on a cracker.

This dip comes together in a matter of minutes. The longest part of the process is waiting on the eggs to boil and cool. That prep time could be cut in half if you’re using up some of those dyed Easter eggs.

I stuck with the basics when it came to make this dip; a little mayo, Greek yogurt, mustard and a few other seasonings which yielded a perfectly creamy dip. It truly does taste like a mashed up deviled egg.

However, you can customize it to your tastes. Use your favorite deviled egg recipe and adjust this dip to your liking. The addition of bacon, a bit of pimento cheese, cheese, and so many other options would make a great addition to this dip. The options are truly endless.

Whether you’re looking for a dip, a little spin on a classic or a way to use up some of those dyed Easter eggs, this dip is for you. Simple, packed full of flavor and oh-so-addicting.

Deviled Egg Dip

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Everything you love about the classic deviled egg in a delicious dip. This deviled egg dip is so easy to make, comes together in no time and is oh-so-delicious!

Ingredients

6 Eggs
1 Tbsp white vinegar
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
1 Tbsp mustard
1/4 Tsp dried dill
Splash of hot sauce
Salt and pepper, to taste
1/2 Tsp dill pickle juice
Pinch of sugar
Paprika, for garnish

Instructions

Place the eggs in a pot and fill with enough water to cover the eggs. Add vinegar and place over high heat. Once the water reaches a rapid boil, cover with the lid and remove from heat. Allow eggs to sit for 15 minutes, drain water and allow to cool enough to touch. Peel the eggs and place in cold water to help them cool quickly.
Halve four eggs, scoop out the yolks and place in a separate bowl. Set aside.
Place the egg whites and 2 remaining whole eggs in a bowl and mash with a fork until small chunks are formed. Set aside.
Place mayonnaise, yogurt, mustard, hot sauce and dill pickle juice in the bowl with the egg yolks. Using a hand mixer, beat on high until light and creamy. Fold in the egg whites and egg yolk chunks.
Place in a serving dish and serve with crackers.
Store remaining mixture in an airtight container in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 282mgSodium: 382mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Cadbury Creme Egg Milkshake

March 23, 2016 by Lynsey Leave a Comment

A thick, rich creamy milkshake studded with bits of Cadbury creme eggs. This Cadbury Creme Egg milkshake is cool, sweet and absolutely delicious. A perfect way to cool off after hunting all those eggs!

Aside from the flowers starting to bloom, grass turning bright green grass and the birds chirping there is one sure sign that Easter is approaching. You know what that is? It’s the return of the Cadbury eggs and that infamous commercial hosting the Cadbury bunny auditions.

I think it’s safe to say that Cadbury eggs are a staple of the Easter holiday. They make a variety of goodies and a ton of flavored eggs. I believe everyone can find at least one Cadbury goody they can call their favorite.

Every time I go into the store I go to the Easter section and peruse all the brightly colored candy that is displayed for the season. I try to restrain and to leave the store with just a couple of different varieties, but most of the time my sweet tooth gets the best of me and I end up snagging a good little variety of Easter sweets to quench that craving.

I bet you can’t guess what was included in one of my most recent purchases!

If you’re thinking those infamous creme eggs then you’d be right!!! Ding, ding, ding ding!

Now, while I do like to snack on a few pieces of candy once I get home, I typically get my fix and the rest just sits. And, well, that’s just a waist. So I decided to take those chocolaty morsels packed with sweet, creamy filling and blend those up into a milkshake. Now, while I stuck with the basic creme eggs, using the caramel filled eggs would be a great alternative!

This milkshake screams Easter! So after lunch is devoured and all the eggs are hunted whip up this Cadbury creme egg milkshake and enjoy!

Cadbury Creme Egg Milkshake

Yield: 2 Milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

A rich, creamy vanilla milkshake studded with bits of delicious Cadbury creme eggs. This milkshake is rich, decadent and screams Easter!

Ingredients

3 Large scoops vanilla ice cream
1/2 Cup heavy cream or whole milk
4 Mini Cadbury creme eggs, plus more for garnish
Whipped cream, for topping

Instructions

Roughly chop 4 creme eggs, set aside.
Place ice cream and cream (or milk) in a blender and blend until smooth and combined.
Add the chopped creme eggs to the ice cream and pulse a few times, until the eggs are cut into small chunks.
Transfer to 2 glasses, top with whipped cream and garnish with another creme eggs.
Serve.

***Will make 1 large shake or 2 small shakes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 2339Total Fat: 109gSaturated Fat: 65gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 769mgSodium: 1341mgCarbohydrates: 289gFiber: 5gSugar: 268gProtein: 57g

Bunny Bait

March 22, 2016 by Lynsey Leave a Comment

Bunny Bait is the perfect way to lure that sweet Easter Bunny to your house. Salty popcorn, crunchy cereal and a luscious peanut butter white chocolate sauce. All tossed together and coated in powdered sugar and studded with delicious, chocolaty Easter candy. A fun treat that the kids will love to help make!

I cannot believe Easter is in less than a week. I know it’s earlier than normal this year, but it feels like it’s sneaking up on me. There’s still so much I need to do to get ready and there is just so little time. I’m starting to stress a little bit. Eeek!

But, I’m sure, as always, I will have everything done by the time Sunday rolls around. Eggs will be dyed, eggs will be hidden, the Easter bunny will have come and visited and he will leave with a full belly because of treats that will be left for him. And…my little guy will be so excited!

Are you looking for a little treat to leave that little furry rabbit when he comes hopping by? Well, I’ve got something that will lure him to your front door and he may just stay a while to devour every last bit of this treat.

Bunny bait, y’all. It was made for that ol’ bunny, and for all those little egg hunters and sweet lovers in your life.

This has to be one of the simplest recipes ever, but I guarantee you it is absolutely addicting. It’s also a fun recipes that the kids will love helping make. From popping the popcorn, melting the chocolate and shaking the bag to cover everything in that frosty white powdered sugar (this step might possibly be their favorite), they will love every step and can be involved in the entire process.

Now, I used Cadbury mini eggs, because…well, they are my favorite Easter candy ever. But, if you’re not as partial to these little bits of heaven as I am, you can definitely use your favorite Easter candy in the eggs place.

The end result is a sweet treat that is delicious, a little messy, perfectly pastel and so addicting. Crunchy, sweet, salty and coated in tons of powdered sugar. What’s not to love?

So whether you’re looking for a treat to leave Peter Cottontale, favors for an Eater party or something to have to snack on, this is the treat for you! Oh, and you may want to double the recipe as it will disappear rather quickly. I even had problems keeping little hands out of it while I was taking pictures.

Bunny Bait

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Salty popcorn, crispy cereal enveloped in a creamy peanut buttery coating and tossed in sweet powdered sugar. The finishing touch is my favorite Easter candy, Cadbury cream eggs. This bunny bait is sweet, salty, crunchy and delicious. Perfect for all the little sweet lovers in your life.

Ingredients

4 Cups popped popcorn, lightly salted
4 Cups corn or rice Chex cereal
3/4 Cup white chocolate chips
1/4 Cup creamy peanut butter
1 Cup powdered sugar
1 1/2 Cups Cadbury mini eggs

Instructions

Combine popcorn and cereal in a large bowl. Gently stir and set aside.
Scoop half of the powdered sugar in a large zip top bag and set aside.
Place chocolate and peanut butter in a microwave safe dish and heat in 20 second intervals, stirring between each, until melted.
Once the mixture is melted, stir to combine then pour over the cereal and popcorn and stir until completely coated.
Add the cereal and popcorn to the bag with the powdered sugar, top mixture with remaining powdered sugar, seal the bag and shake the bag to coat.
Pour the mixture out on a parchment paper lined surface and allow to sit for 5-10 minutes. Add the candy, place in a sealed container.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 118mgCarbohydrates: 71gFiber: 5gSugar: 49gProtein: 7g

Tiramisu Coffee

March 5, 2016 by Lynsey Leave a Comment

Okay people, brace yourselves. I’ve got 2 words for you. Ready? Tiramisu. Coffee.

Aaaaahhh!

To say I’m excited about this recipe is truly an understatement. Tiramisu is in the top 3 of my all-time-favorite desserts. Ever! I love those fluffy lady fingers soaked in coffee then layered with sweet, creamy mascarpone cheese and dusted with cocoa powder. Oh mu-goodness!

I love tiramisu, but it’s really not deemed a breakfast food even though coffee is a huge component of this amazing dessert. I could trick myself and tell my self it’s okay and indulge in a huge piece of tiramisu with my morning cup of coffee, but then I would have guilt. And there is no way I’m going to let guilt ruin one of my favorite desserts ever.

So, I did something ingenious! If I do say so myself. I made tiramisu coffee.

TIRAMISU COFFEE!!!

Y’all, this stuff is amazing. Bold coffee, light chocolate flavor and then there’s that lightly sweet and airy cream floating throughout the coffee. As if that wasn’t enough, it’s topped with a dollop of fresh whipped cream and cocoa powder.

Tiramisu Coffee

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Tiramisu coffee is everything you love about that infamous dessert of espresso soaked ladyfingers, mascarpone cheese and cocoa powder without all the work. This coffee comes together in minutes and is rich, bold perfection.

Ingredients

1 Mug strong brewed coffee, hot
1 Tsp dark cocoa powder*
1/4-1/2 Tsp Stevia or other sweetener
1 Oz Rum, optional*
For the mascarpone cream-
2 Tbsp heavy cream
1 1/2 Tsp mascarpone
1/2 Tsp sugar
1/8 Tsp vanilla
For serving-
Fresh whipped cream
Cocoa powder

Instructions

Add cocoa powder, sweetener (to taste) and rum, if using. Stir to combine.

For the cream-

Combine cream, mascarpone, sugar and vanilla in a small bowl. Whisk vigorously until the mixture is thickenend and frothy. *
Hold a spoon, dome side up, over coffee and slowly pour theh cream over the spoon allowing it to fall in the coffee, do not stir.
Top with a spoonful of fresh whipped cream, dust with cocoa powder and serve.

Notes

*Rum extract may be used in place of actual rum, just use a tiny drop in it's place.

*To make the cream, you may place all ingredients in a mason jar, seal and shake until thick.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 205mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 6g

Whipped Orange Butter

March 1, 2016 by Lynsey Leave a Comment

One thing I look forward to when I go to restaurants is the bread baskets. I’m a carboholic, so when I see that basket piled high with warm airy bread I’m in heaven. I’m perfectly content with a big bowl of bread, but when it’s served with a side of creamy, light, whipped butter. Well, then move over. That stuff is all mine!

What is it that is so magical and tempting about butter that has been whipped to airy perfection? Then when you add a flavor to it…honey, vanilla, orange, just to name a few. It elevates it to a whole new level. Call it compound butter and you’ve just blown everyone’s mind!

Compound butter sounds super fancy schmancy, but it’s super simple. This butter is so incredibly easy and comes together in under 10 minutes. But when you place a flavored, whipped butter on the table it truly elevates everything about the meal. This butter is perfect on biscuits, waffles, pancakes, fluffy yeast rolls and a cranberry orange bread I’ll be sharing soon!

We are so addicted to this butter. It truly adds another layer of flavor to whatever you may schmear it on. I have about a gazillion other flavor combinations floating around in my head and I can’t wait to share those with you!

Whipped Orange Butter

Ingredients:

4 Tbsp salted butter*, room temperature
Zest of a clementine, or zest of 1/4 of orange
1 Tsp orange juice
3 Tbsp powdered sugar

Directions:

Place butter in a bowl and beat on high until smooth, creamy and pale in color, about 3-5 minutes. Add the zest, orange juice and powdered sugar and beat until mixture is smooth and ingredients are completely incorporated.

Place in a bowl and serve, store sealed in an airtight container. Alternately, place on a sheet of plastic wrap, roll in a log and chill for several hours or overnight. When ready to serve, cut into disks and place on biscuits, bread, waffles or pancakes.

*You may use unsalted butter, but if you do add a pinch of salt to the mixture.

Recipe source: A Lynsey Original

Margarita Milkshake

February 18, 2016 by Lynsey Leave a Comment

With the weather peeking into the 70’s this week it truly does feel like spring. Now, since I’m in Arkansas I know this weather won’t last very long. I’m sure we’ll be dipping back down in the 50’s in the next few days. But right now warmer weather is upon us and when that sun starts shining and cool breezes are blowing I just can’t help but crave cool treats.

Treats like milkshakes. I’m sorry…but when you hear the word milkshake does the song “My milkshake brings all the boys to the yard” start running through your head? Every time I see the word, take a sip or even think about a milkshake that song starts playing.

Anyway, sorry for the sidetrack.

But, right now the warmer weather has me thinking milkshakes. And this milkshake, my friends, is the easiest milkshake recipe ever. Three ingredients, or four if you want to make it an adult milkshake, are all you need to make this deliciously, refreshing shake.

I’ve always been a fan of cookies and cream shakes. A certain chicken restaurant has my FAVORITE cookies and cream milkshake. There’s something so delicious and satisfying about creamy, vanilla ice cream loaded with chunks of chocolate sandwiches cookies. I’m craving one just typing about it.

But, since we’re just coming out of cold snap, something more citrusy and refreshing is on my mind. Enter this milkshake. It’s almost too simple to call a recipe, but it’s now one of my new favorites so I’m going to share it with you! The combination of creamy vanilla ice cream and tangy margarita mix is a match made in heaven.

I used key lime margarita mix…because key lime anything is my absolute favorite! And I have to admit something, I just made it with the mix and ice cream and it closely favored a particular chicken restaurants frozen lemonade! My little guy wanted a little effervescence (or fizz as he calls it) so I added a little splash of lemon-lime flavored sparkling water, you could also use club soda or seltzer water. And, if you wanted to make this an adult concoction you could always throw in a glug of your favorite spirit.

This milkshake is everything I wanted right now. Something cool, bright and refreshing. So good!

Margarita Milkshake

Ingredients:

3 Large scoops vanilla ice cream
1/4 Cup + 2 Tbsp margarita mix (I used key lime margarita mix)
Club soda or lemon-lime sparkling water, optional
Tequila, optional

Directions:

Place ice cream and margarita mix in a blender, and pulse for about 15-20 seconds, until mixture is combined and smooth.

If the mixture is too thick add another splash of mix and pulse for a few more seconds. Transfer to a glass, top with whipped cream and serve.

Recipe source: A Lynsey Original

No-Bake Margarita Cheesecake in a Jar

February 17, 2016 by Lynsey Leave a Comment

What is it about food in a jar that is so enticing? I mean, I’m a lover of all foods, but stick it in a cute, little wide-mouthed jar and I swoon!

There’s just something about that almost rustic charm of the mason jar.

Aside from mason jars, I’m also a huge fan of cheesecakes. Cheesecakes in any shape, size and form. It truly is hard to beat a classic cheesecake; thick, silky, rich cheesecake atop a buttery, crispy graham cracker crust. YUM! But there are times when ~~time~~ life just doesn’t grant you the 4+ hours hours needed to make, bake and cool the classic cheesecake.

So in times like that I turn to a no-bake cheesecake.

All that rich, creamy, tangy-ness we’ve come to love and expect from the classic cheesecake but it comes together in mere minutes rather than hours! Woohoo!

So, I’ve take 2, okay 3, of my loves; food in jars and cheesecake….and margaritas and brought them together in this delicious and simple recipe. I have four words for you No. Bake. Margarita. Cheesecake!

What!

All that tangy, lime flavor we know from the margarita infused in smooth, tangy cream cheese and it’s all balance by the graham cracker pretzel (no-bake) crust! It’s the perfect balance of sweet, tangy, creamy, crunchy and salty, layered beautifully in a little jar, garnished with fresh whipped cream and a hint of lime zest for a little more tang and pop of color!

No-Bake Margarita Cheesecake…in a Jar

Ingredients:

For the cheesecake-

1/2 Cup heavy whipping cream
8 oz Greek yogurt cream cheese or 1/3 less fat cream cheese, room temperature
1/4 Cup + 2 Tbsp powdered sugar
3 Tbsp lime juice
Zest of 1/2 lime

For the crust-
2-3 Tbsp butter, melted
1 Cup graham cracker crumbs (there can be some larger pieces)
1/2 Cup chopped pretzels (there can be some larger pieces)

Directions:

Pour the cream in a medium bowl and beat on high until stiff peaks form. Set aside.

Place the cream cheese in a medium bowl and beat on high until smooth, about 1 minute. Add the powdered sugar, lime juice and zest and beat on high until smooth and incorporated. Remove a quarter of a cup of whipped cream and set aside. Add the remaining whipped cream to the cream cheese mixture and gently fold in.

For the crust-
Combine 2 tablespoons melted butter, all the graham cracker crumbs and all the pretzel crumbs and stir until the entire mixture is moist. If it’s still a bit too dry add half a tablespoon of butter and stir to coat, add remaining half tablespoon if needed.

Place 2 tablespoons of the crust mixture in the bottom of 4 ( 8 ounce) wide mouthed mason jars and gently press to form a layer. Place 2 to 3 tablespoons of the cheesecake mixture over the crust. Sprinkle more of the crust mixture over the cheesecake, followed by more cheesecake. Place in the refrigerator until ready to serve.

When serving, top with a little of the fresh whipped cream and some additional lime zest.

Recipe source: A Lynsey Original

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I bet you can’t guess what was included in one of my most recent purchases!

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