Lime Cooler Squares

I feel like I am on a weekend hangover right now. We packed in so much in such a short amount of time, I need another weekend just to recover from this one. Jason and I drove up to Holland, Michigan for the annual tulip festival today (more coming on that next week, but if you follow my Instagram stories you already got a sneak peek). And on Saturday, we had our annual Cinco de Mayo celebration where we all conveniently forgot about working on our summer bodies and threw down on all the Mexican goodies we could fill our bellies with. I did make a cheesecake for dessert, but my poor little heart broke when I took it out of the fridge and it almost immediately began to sweat and sink in. I don't know if it was from the humidity or the heat, but it was a total bust. Thankfully, I did have another dessert prepared, Lime Cooler Squares, which ended up being a hit, so I didn't mourn over the cheesecake for too long.

The sweet cookie base offsets the tartness of the lime filling, making it a perfect combination of sweet with a bit of citrus tang in every bite.

Even though Cinco de Mayo is over, it's still acceptable to whip up a batch of these lime cooler squares along with a pitcher of margaritas, then invite your best girlfriends over for drinks and dessert. Or, just save the recipe for those endless BBQ's and picnics now that summer is right on our heels. These squares are sure to be a summertime favorite!

Yield: Serves 4Author: Theresa M *Original Recipe Featured In Taste of Home Magazine

 

Lime Cooler Squares

 

INGREDIENTS:

• 2½ cups all purpose flour, divided
• ½ cup confections sugar
• ¾ cup cold butter, cubed
• 4 eggs
• 2 cups sugar
• 1/3 cup lime juice
• ½ tsp grated lime peel
• ½ tsp baking powder
• Additional confectioners’ sugar for dusting over the squares

 

INSTRUCTIONS:

1. In a large bowl, combine 2 cups flour and confectioners’ sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into a 13-in x 9-in x 2-in baking pan. Bake at 350 degrees F for 20 minutes or unitl lightly browned.
2. In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour. Whisk in egg mixture. Pour over baked crust.
3. Bake for 20-25 minutes, or until golden brown. Allow to cool, then dust with confectioners’ sugar. Garnish with sliced lime rounds if desired. Serve.

 

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What did you do this weekend? 

Shake Your Maracas for Mexican Omelets!

*Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items. 


Is it too early to start thinking about Cinco de Mayo? Not if you are in my family! While Jason has an Irish heritage, I'm pretty sure he enjoys Cinco de Mayo much more than St. Patrick's Day. Why? Because you can NEVER go wrong with Mexican food. I think we could eat it every day of the week and never get tired of it. Tacos, burritos, carnitas. What's not to love? We host a gathering every year where we gorge on my sister-in-law's famous fried tacos, my brother-in-law's scrumptious guac, and my niece's strong, but tasty margaritas. It's the one time of the year that I don't even bother counting calories because the food is just so damn good. This year we will be hosting a little later in the day than usual due to scheduling conflicts, so I thought we'd start the day with these Mexican Omelets from Golden Blossom Honey to hold us over until the fiesta begins. 

I admit, I've always been a bit boring when it comes to omelets, just filling it with cheese and calling it done. Adding salsa to the mix? Never. But after studying the recipe for a second, my taste buds thought this could be a real hit for Cinco de Mayo breakfast here. Sauteed onions and peppers and gooey Monterrey Jack cheese? Yes, please! The honey sweetened salsa is an excellent addition to really round out the Mexican flavors in this dish. With the first bite, we couldn't help but exclaim "Delicioso!" 

Ingredients

1 cup salsa
1 teaspoon RAW GOLDEN BLOSSOM HONEY
2 Tablespoons butter
1 small onion, chopped
1 (3 ounce) can chopped chili peppers, drained
6 eggs, beaten
1/4 pound Monterrey jack cheese, grated
salt and pepper to taste

 CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

Are you making anything special to celebrate Cinco de Mayo this year?

Happy Cindo de Mayo! Celebrate with Black Bean & Veggie Burritos!

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


Happy Cinco de Mayo! Break out the food, margaritas, and pinata then let the fiesta begin! Since my kitchen can accommodate the masses, I always end up hosting Cinco de Mayo at my house. Now, the main attraction is my sister-in-law's famous fried tacos, so she's the head chef of the day, but I like to put my own little touch on the festivities and toss in a little something extra for everyone to enjoy as well. I found these Black Bean & Veggie Burritos on Golden Blossom Honey not too long ago and thought they would be the perfect addition to the menu this year.

Even if you already have your Cinco de Mayo menu planned out for today, I highly encourage you to save the recipe to try soon. Since it's made with black beans and a variety of veggies, it also makes for a fantastic Meatless Monday meal. Here's my tip of the day. If you have an authentic Mexican grocery store in your area, buy whatever ingredients you can from there. No, the ethnic section at the supermarket does not count. Trust me, your burritos will taste much better if you buy the real deal and your taste buds will thank you.

Ingredients

1 Tablespoon olive oil
1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (16 ounce) package spinach leaves, chopped
2 carrots, grated
2 cloves garlic, crushed
1/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1 Tablespoon fresh lemon juice
3 scallions, finely chopped
1/2 pound Monterrey Jack cheese, coarsely grated
salt and pepper
1/2 cup canned, mild enchilada sauce
2 teaspoons GOLDEN BLOSSOM HONEY
4-6 (8-inch) flour tortillas
sour cream (optional)

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What are your Cinco de Mayo plans for this year?

 

Turkey Tostadas for Cinco de Mayo

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


What's better than Taco Tuesday? Normally the answer would be nothing, but for the next week the answer would be Cinco de Mayo Friday. I don't know about your family, but in mine, it's a holiday that's not to be missed. So much so that we had my sister-in-law postpone her trip to Florida by a week just so she could celebrate with us (and cook up our tacos. love you Laurie ♥) We definitely throw down when it comes to Mexican cuisine, making sure we have a huge assortment of dishes on the table for everyone to enjoy. In addition to tacos, my girls are HUGE fans of tostadas. If I serve them up once a week in our house, I'm sure there wouldn't be any complaints. What I love about tostadas is how you can customize each one for your own specific taste, and there are so many options on how to make them unique each and every time. So, when I saw Golden Blossom Honey's version of a tasty tostada, I knew we had to give these Turkey Tostadas a try. 

These are perfect for Cinco de Mayo or any day of the week. I think we should start a petition to have Taco Tuesday changed to Tostada Tuesday. If you aren't a fan of turkey, you can easily substitute it for chicken, black beans, jackfruit, or shredded seitan. See, I told you tostadas are super versatile!

 

Ingredients

2 (14.5 ounce) cans diced tomatoes
1 medium onion, thinly sliced
1-2 tablespoons canned chopped jalapeno peppers (according to taste)
2 tablespoons GOLDEN BLOSSOM HONEY
4 cups cooked turkey, shredded
Avocado Sauce:
1 avocado
1/3 cup prepared salsa
2 tablespoons sour cream
2 tablespoons fresh cilantro, chopped

8 tostadas
4 cups romaine lettuce, thinly sliced
8 tablespoons cotija (Mexican cheese), crumbled or Monterey Jack cheese, shredded

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What's your favorite Mexican inspired dish?