Simple Baked Alaska

My hubby and I took an Alaska cruise for our five year anniversary in 2009. Five years later, I finished scrapbooking the pictures and memories we created on our awesome trip. So, to celebrate that I finally got it done, I made my first ever baked Alaska! I've scoured the internet for recipes and there are a few versions out there. I'm all about simple and easy so this is recipe I created with help from others. It turned out so well and didn't take too long.

You will need:
1 9-inch frozen pie crust
Neapolitan ice cream
3 egg whites
1/4 tsp cream of tarter
1/2 tsp vanilla
6 Tbsp sugar

Thaw the frozen pie crust for 10 minutes on the counter.
Pierce the sides and bottom of the crust with a fork.
Bake at 400 degrees for 10-12 minutes until golden brown. Let cool.
Scoop the Neapolitan ice cream into the cooled pie crust. Add as much as you want, just don't over pack. Level it out and place in the freezer for about 2 hours or until firm.
To make the meringue, use an electric mixer and beat three egg whites and cream of tarter until foamy.
Add the sugar 1 Tbsp at a time until stiff and glossy.
Beat in the vanilla.
Gently spoon over the ice cream. Be sure to cover to the edge of the pie crust.
Bake at 475 degrees for 2-4 minutes until lightly brown on top.
Serve immediately or cover and freeze up to 48 hours.

Peanut Butter Brownie Trifle aka Heaven in a Bowl

This is an easy, yummy trifle recipe for chocolate and peanut butter lovers! I whipped this up for a girl's night and it was a hit!

1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (13 ounces) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed 

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake!). Cool on a wire rack; cut into 3/4-in. pieces. 
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1 carton of whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. 
Cover with whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Enjoy!

Easy and delicious Key Lime Pie!

Here is an easy and fool-proof recipe for Key Lime Pie! I added two drops of green food coloring for our St. Paddy's Day dinner. The husband loved it! It's the perfect pie for spring and summer parties, get-together's or just because. The recipe is from Nellie and Joe's. It's tried and true!

1 9 inch graham cracker crust
1 14 oz can sweetened condensed milk
3 eggs yolks (no egg whites)
1/2 cup key lime juice (I use Nellie and Joe's)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Top with whipped cream and garnish with lime slices just before serving. Enjoy!