PARMESAN LIME GRILLED CORN
4 Ears Corn on Cob in husk
¼ Cup Butter or Margarine, softened
1 Lime
2 T Parmesan Cheese, shredded
1 T Olive Oil
Salt and Pepper to Taste
Soak Corn in Husks in Cold Water 15 minutes.
Meanwhile, blend butter, oil and 1 T of lime juice, ½ t of grated lime peel in a small bowl, cover and refrigerate.
Place corn on grill rack and grill for 12-15 minutes or until tender. Turning every 5 minutes.
Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan cheese. Season with salt and pepper.
Monday, August 17, 2009
Friday, August 14, 2009
BUSY MOMS MINI LIME TARTS
BUSY MOMS MINI LIME TARTS
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping
Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.
Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.
Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.
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