Lemon~Banana Chocolate Parfaits

Great dessert in a hurry! 3 ripe bananas peeled and sliced, one lemon juice and zest, 3 tablespoons Hershey’s Chocolate Syrup, 4 ounces pound cake cut into bite size pieces, cool whipped topping.

In a large bowl add banana slices and lemon juice and zest stir gently, add cool whip and gently stir, using 4 dessert cups add one spoon full of banana whipped cream mixture, several bite size pieces of pound cake, repeat one more layer of each and drizzle the top with chocolate syrup. Cover and refrigerate until ready to serve.

Comes together in minutes and is so good chilled!

Enjoy~they are a favorite here!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Advertisements

Orange~Yogurt~Pancakes

Pancakes are a favorite in my household and these are so delicious and easy to prepare. I use a large griddle pan well greased on medium heat. In a large mixing bowl add 1-1/4 cups self-rising flour, pinch of iodized salt, one large beaten egg, 3 tablespoon yogurt, 1/2 teaspoon vanilla extract, mix batter without over-mixing. Add orange marmalade (I use 2 tablespoons) and fold into batter.

We love small pancakes (silver dollar) so I ladle the batter on the prepared griddle pan, when I see bubbles forming I flip the pancakes and brown the other side. Well worth the effort they are so good!

Use any syrup you like; I make an almond-orange syrup (warmed) to accompany these small pancakes.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Lime Macaroons

This is such a fun and easy dessert my family loves! You can make them in Lemon or Orange or Pineapple as well. 2-1/4 cups sweetened coconut flakes, 1/4 cup confectioners sugar, 3 limes for juices and the zest of one lime, 1/2 cup sweetened coconut milk.

Add all ingredients into a mixing bowl and using a sturdy spatula mix well to combine. Using a 24 count mini muffin pan (non stick) drop balls into each well using a small spoon or scoop. Place into a 350 F hot oven and bake 10-12 minutes or until golden brown. Do not remove from tin wells until completely cooled. Using a wooden spoon remove macaroons to a plate or serving platter. If not serving right away store in an airtight container.

These are sooooooooooooooooo good!

Enjoy them.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Orange~Cream Cheese~Mousse

Great dessert anytime. 4 ounce weight softened cream cheese, 1/4 cup pure orange juice (no pulp), 1/2 cup heavy cream, 2 tablespoons confectioners sugar, 1/2 teaspoon Pure Vanilla Extract. Orange zest to garnish.

In a bowl add softened cream cheese, vanilla extract, orange juice and using a hand mixer cream together. In another bowl (or the bowl of a stand mixer) add heavy cream and sugar and whip until soft peaks form. Transfer into cream cheese mixture by folding in the whipped cream until combined and creamy.

Cover and refrigerate 30 minutes before serving.

Garnish with some orange zest and Enjoy!

We love it! Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

 

Avocado~Lime 0r Lemon Ranch Dip

This is so good Y’All! One Haas ripe avocado remove flesh and place into a mixing bowl, one lime or one lemon for zest and juice, smashed the avocado and lime zest & juice or lemon juice and zest together, add 2 tablespoons Buttermilk, 2 tablespoons mayonnaise, 2 tablespoons plain yogurt, black pepper and salt to taste, stir well to combine ingredients.

Refrigerate at least 30 minutes before serving. Serve with toast, veggies, pita chips anything you’d love with it.

Its a favorite here! You can also make an Avocado-Ranch Dip not using citrus too! Or add more Buttermilk for a dressing on a mixed green salad. Many options here and I have tried all of them!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Coconut~Lime Baked Shrimp

We are a Seafood loving crew! These shrimp are so tasty and easy to make. Using one pound large shrimp (deveined, tails off) *NOTE: You can use frozen-pre/cooked if fresh is unavailable to you, thaw first pat dry on paper towels. 1/4 cup coconut milk add shrimp to coat/marinade.

In a mixing bowl add lime juice and zest, 1/2 cup sweetened coconut flakes, mix together well. Coat the shrimp as evenly as possible in the mixture and place on a non-stick baking sheet pan. Pre Heat Oven 400 F and pop the baking sheet pan into the oven and bake 5-6 minutes or until golden brown (you do not want to over cook shrimp or toast coconut too dark).

I just make a simple sour cream, chive, lime dip to use with these! They are so good with or without a dipping sauce.

Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Orange Cream Smoothie

Get out your blender this one is sooooooooooo flavorful. 1/4 cup Florida Orange Juice (no pulp), 1/4 cup Plain Yogurt, 1/4 cup 1% Milk, one orange for zest and juice.

Combine all ingredients into the blender and let it run on high one minute!

Pour into a glass and enjoy!

Its a favorite of mine.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.