Dirty Little Secret

Yep. There it is. My most favorite summer dessert: Key Lime Pie. I know the picture isn't the best (taking a good picture of a white frozen treat in a white bowl isn't exactly easy), but it tastes amazing. Sweet, tart, and cool on a hot summer day!

Here's why my post has that elusive title: it's REALLY REALLY easy to make. So easy, I'm almost embarassed to post the recipe on here. But, why be stingy with a good thing, right?

So, here it is - my dirty little secret:

2/3 cup Jo & Nellie's Key Lime Juice
8 oz. Lite Cool Whip
14 oz. Fat Free Sweetened Condensed Milk
1 graham cracker crust

Literally, all you do is mix the first three ingredients in a bowl until blended, pour it into the graham cracker crust, and freeze for 1-2 hours (until it's totally frozen through and through). If you want to eat it frozen (that's how I like it), just slice a piece and eat it! If you'd rather it be a little creamier, let it sit out for a few minutes before you devour your piece.

Hope you enjoy it! I just can't tell you how good it is! Hope everyone enjoys it and is enjoying her/his summer!

~ Mari

Rosemary Lemonade

If you've got warm weather on the brain, this is sure to get you smiling! (You know that lemonade makes you smile...) So, if you've got lemons, rosemary, and sugar - you've got a unique drink that is great for a warm afternoon in the sun.

Rosemary Lemonade

5 cups water

2 cups sugar

1/2 cup fresh rosemary (3 sprigs)

8 lemons, juiced & strained

In a medium sauce pot, heat 3 cups of water. While it heats (before it boils), add the 2 cups of sugar to the pot. Stir as it heats, bringing it to a boil. Allow it to boil for about a minute.

Turn off the heat and put 3 whole sprigs of rosemary (1/2 cup of rosemary leaves - off the stem) into the water.

Let the rosemary sit in the hot water for a few minutes (as long as it takes you to squeeze the lemons!).

Take 8 lemons, halve them, and squeeze as much juice as you can out of them!

You'll wind up with about that much juice (below).

Next, strain the lemon juice (don't want any seeds in there!) into a pitcher or storage container.

Then strain the rosemary water liquid into the same pitcher, add 2 more cups of water (this makes it not QUITE as intense), stir it around, and VOILA! Rosemary lemonade!

I like how it has a green tint to it - and the flavor is unlike anything you've ever tasted! It's hard to describe, but it doesn't really taste like rosemary. It's just a hint of an herbal flavor. Chef Joe Cairns taught me how to make this in school - and now I'm passin it on to you!

Enjoy!

~ Mari