Beach Withdrawal

As many of you know, we spent the last week of June and the first week of July at our favorite beach in the world, New Smyrna Beach, Florida.

We had glorious weather. Seriously. Out of 14 days...it rained for 3 hours. True story. So we soaked up plenty of sun, played in the sand and surf, and spent countless hours in pool. Oh it was wonderful! 

But alas, vacation has to come to an end. We've been back for a couple weeks now, and let me tell you, we are going through major withdrawal. Mostly we talk about all that tasty seafood we enjoyed; and the fact that our backyard doesn't have an ocean. 

When these whining moments come along, I try really hard to remember the memories we made will last a lifetime! I look at the hundreds of photos and I feel better. Then I try to figure out how I can bring some of that fabulous food we gorged ourselves on home to Indiana.

This year I decided to start with dessert. See, our favorite key lime pie in the world can only be found in NBS. We look forward to it every year, and have been known to eat it for breakfast. So I thought why not use those flavors in a simple, no bake, summer sweet treat? 

You might read almonds and think "why?" It is an easy explanation. That pie we fight over? It has almonds along the crust, on top of the whipped cream. So yes, I had to throw some in too! 

I hope you're soaking up all summer as to offer, and like us making some memories to live off for months to come!

Key Lime Parfaits

Graham Crackers

1 (21 oz.) can key lime pie filling

1 (12 oz.) tub Cool Whip

1/2 c. sliced almonds, reserve a few for garnish

In parfait glasses, or a similar dish, begin layers. Break up graham crackers to cover bottom. Add pie filling, and spread evenly. Sprinkle with almonds. Add Cool Whip, spread evenly. Repeat layers, ending with Cool Whip. Garnish with extra almonds. Chill until ready to serve. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Bye Bye Summer Sweet Treat

So, summer was a fun 15 minutes...or so it seems! Winter lasts 36 months, but you blink and summer is gone. But we've still got some warm days ahead of us, and there are Labor Day cookouts this weekend, so we still need some summer time food! 

Looking back over this summer, of course one of our favorites memories is our Florida vacation. Two weeks on our favorite beach, lazy days in the pool, watching our boys at Sea World, and of course eating amazing food. And one treat, we get every single year, and drool over the entire time we're eating it, is key lime pie.

Our favorite? Out of the Publix grocery store bakery. No joke! They are always perfect, and oh so yummy.

So when I wanted to bring back some of those memories, as we prepare to say goodbye to summer, I took a page out of the key lime book. Maybe not pie, but just as delish!

This would be a great take along to that lake party this weekend. Or if you're having a crowd over to barbecue in the backyard, you could easily whip up a couple of these in almost no time!

Key lime is such a summer time, tropical flavor, but I will be honest, I might have bought some extra pie filling, so there is a good chance we will be eating this as we watch the leaves fall or even worse...that stuff that comes next!

Key Lime Cobbler
2 (21 oz.) cans key lime pie filling
1 box white cake mix
1 stick butter, melted
Whipped Topping, if desired


Preheat oven to 350. Prepare a 9x13 baking dish with nonstick spray. Pour pie filling in dish and spread evenly. In a medium bowl combine DRY cake mix and butter. Mix with a fork until a crumbly dough forms. Using your fingers, sprinkle topping on pie filling evenly. Bake for 30-45 minutes until browned around edges. Serve warm, or transfer to wire rack to cool. We actually like this in the fridge.

Shared at Weekend Potluck
Shared at Meal Plan Monday