Easy White Chocolate Blueberry Lemon Bars

Easy White Chocolate Blueberry Lemon Bars

White chocolate…Blueberries…Lemon Bars…really? what’s not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite. This easy white chocolate blueberry lemon bar recipe right here is why God gave man fruit and butter and white chocolate and shortbread crust!

individual and stacks of white chocolate blueberry lemon bars on a crystal plate
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Whip these up for Valentine’s Day, Mother’s Day or Easter or any day of the week and make everyone happy they know you!

White Chocolate Blueberry Lemon “Love” Bars

My memories of luscious Lemon Bars go way back to my sweet mom making them for very special occasions. Like for company or funerals…you know…those kind of special moments. I now know why she waited for an “occasion”; because my brother, dad and I would have devoured them if they were in the house for any other reason!

White Chocolate Blueberry Lemon Bars Stacked on a crystal serving plater with lemons in the background

Now I make them for my family and this birthday season I decided to put a spin on the classic lemon bar and add blueberries and white chocolate. Yes, they were as good as they sound and lasted about as long as the usual lemon bar feast…24 hours between all four of us.

How Do You Make White Chocolate Blueberry Lemon Bars?

White Chocolate Blueberry Lemon Bars are very simple to make, it’s basically a three bowl recipe, one for the crust, one for the lemon filling, and then one small bowl for melting the white chocolate. And then, of course, the glass baking dish.

To make the best tasting bars you must use real ingredients, no bottled lemon juice or plastic margarine for these sweeties. The real stuff is a must!

Yummy Shortbread Crust

As any lemon bar lover will tell you, “It’s the crust that makes the magic”. I cannot stress this enough! In this shortbread recipe, I have added oatmeal, almonds, cardamom and lemon zest.

These added ingredients are a game changer folks! The oatmeal and almonds make the crust a little bit crispy to the bite while still remaining soft and buttery.

The cardamon adds a sweet little spice and the lemon zest adds just that extra bit of sweet, sour pucker. I’m telling ya…you won’t make it any other way from now on!

Below is the result of my 30+ years of many crust experiments.

  • Flour, I find that all purpose, non bleached is the best to use.
  • Quick Oats
  • Confectioner’s Sugar
  • Almonds, sliced
  • Butter
  • Cardamen
  • Lemon zest
Print Recipe
4 picture collage on making the shortbread crust for the lemon bars

The Best Lemon Bar Filling

This lemon filling is in one word Delish! I’ve tried so many different lemon bar recipes. I always go back to the original I started with; a recipe from the Blue Denim Gourmet Cookbook my mom gifted me when I moved into my first apartment after college.

2 picture collage of lemon bar filling ingredients and mixing

Ingredients

  • Eggs
  • Sugar
  • Lemon Juice
  • Flour
  • Baking Powder
  • Coconut (optional)
  • Blueberries or Raspberries (optional)
  • vanilla or Almond Extract (optional)

Mixing It All Together

  1. Whisk the sugar, flour and baking powder together.
  2. Add beaten eggs and whisk, then add the fresh squeezed lemon juice and extract; whisk again. Make sure it incorporates well and the lemon juice doesn’t sit on the eggs. The lemon will “cook” the eggs if not blended well together.
  3. Stir in the fresh blueberries and gently stir. If you want to add coconut also do it in this step.
  4. Pour the filling mixture into the warm crust and bake for 20-25 minutes at 350 degrees or until firm and doesn’t jiggle in the middle.
Collage of how to add blueberries to lemon bars and bake them

Let them cool for at least 30 minutes before you drizzle the melted white chocolate.

How to make a White Chocolate Drizzle

Sorry gang but I spaced out on photographing this part of the recipe.

Below is a Step by Step on the drizzle👇

  • Melt a package of white chocolate chips, I used Ghirardelli in a glass bowl. Heat up in 20-30 sec. intervals, stirring in between each interval. This should take about 2 to 3 minutes tops.
  • Once melted stir with a rubber spatula until the chocolate is smooth and creamy…it should look delicious!
  • Pour and scoop the chocolate with the rubber spatula into a plastic ziplock freezer bag. I use this freezer bag because it is thicker and stands up to heat better than a regular plastic bag.
  • Once the melted chocolate is in the bag, work the chocolate into a ball towards one corner. Seal it and then snip a small portion of the full corner making an opening to a funnel.
  • Start drizzling the chocolate over the cooled Lemon Blueberry bars. Making a decorative pattern.
  • Sprinkle with powdered sugar if desired.
  • Place the bars in the fridge for a couple of hours.

Tips and Tricks for Awesome Lemon Bars

Make sure you have blended all your dry crust ingredients in the processor before you add the butter.

Use cold, soft butter. Let it set for about 20 minutes at room temperature, cut into smallish cubes and then add to the food processor. If you don’t have a food processor then use a pastry cutter. 👇

Lightly grease the glass baking pan with spray oil and then finger create the crust conforming to the pan.

BAKE THE CRUST BEFORE YOU ADD THE FILLING!

You will know the crust is ready when it just starts to turn golden. About 15-20 minutes at 350.

Pour the filling into the really warm crust so it will set up on the bottom.

Filling is done when it is no longer jiggly in the center.

Let cool and follow the drizzle steps above.👆

The best way I know to cut Lemon Bars is to wet a knife with warm water and cut when they are completely cooled off and chilled.

Kitchen Needs for White Chocolate Blueberry Lemon Bars

Storing White Chocolate Blueberry Lemon Bars

Refrigerating Lemon Bars is the best way to store them. Make sure they are covered with plastic or foil.

I have never put lemon bars in the freezer but I can’t imagine they would be as good as just storing them in the fridge. Plus, I doubt you would ever have any left over that would warrant freezing for later eats.

Best Times to Serve Lemon Bars

  • Mother’s Day
  • Easter
  • Fourth of July
  • Bridal Shower
  • Baby Shower
  • Birthdays
  • Any Day of The Week!

More Delicious Desserts from TTC

No Bake OrangeSicle Cast Iron Ice Box Pie!

No Bake Cast Iron Key Lime Ice Box Pie!

Chocolate Covered Cherry Cookie Bars

Homemade Chocolate Orange Pecan Pie

close up of white chocolate blueberry lemon bars on an orange polka dot glass serving tray

White Chocolate Blueberry Lemon Bars

White chocolate…Blueberries…Lemon Bars…really; what's not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite on the Best shortbread crust.
Course Dessert
Cuisine American
Keyword blueberries, easter, lemon bars, white chocolate chips
Prep Time 1 hour
Cook Time 50 minutes
Servings 24
Calories
Author Elise

Ingredients

  • 4 eggs, beaten
  • 2 cups sugar
  • 1/2 cup fresh lemon juice 3-4 med lemons or 2-3 large or a little more to pucker taste
  • 1 tsp Almond or Vanilla Extract I usually add Almond…so good!
  • 1/4 cup all purpose non bleached flour
  • 1/2 tsp baking powder
  • 1 cup fresh blueberries
  • 1 cup coconut, shredded optional
  • 1 bag white chocolate chips used for the drizzle after the bars are done and cooled

Instructions

  • Whisk the sugar, flour and baking powder together.
  • Add beaten eggs to the flour mixture and whisk
  • Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
  • Add coconut flakes if desired
  • Pour lemon filling mix on top of cooked crust.Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
  • Cool for about 30 minutes.
  • Melt chocolate chips in a glass mixing bowl in the microwave for 20-30 second intervals. Stir in between each intereval.
  • Once all chips are melted and silky smooth. Use a rubber spatula to scoop the melted chocolate into a ziplock freezer bag. With your fingers move the chocolate into one corner.
  • Snip that corner and start drizzling the white chocolate over the cooled blueberry lemon bars.
  • Sprinkle with powdered sugar if desired.
  • Place in the fridge for about 2 hours. Cut into serving sizes with a warm slightly wet knife.
  • Serve with whip cream if desired…Enjoy!

Best Shortbread Crust

Shortbread crust made with sliced flour, butter, oats, confectioners sugar, slivered almonds, cardamen, zest
Course Dessert
Cuisine American
Keyword bar crust, cookies, pie crust, shortbread crust
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • cups flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar
  • ¼ cup sliced almonds
  • ½ tsp cardamon spice
  • 2 lemons zest optional
  • 1 cup cold butter, 2 sticks cubed

Instructions

  • Place all ingrediants in a food processor except butter. Process until just mixed. approx 15-20 seconds.
  • Add cubed butter to processor and process until just mixed and starts to ball up.
  • Place dough in a greased 9"x13" GLASS dish. Pat out with hands and fingers. Make sure you go up the sides of the dish with the dough making edges.
  • Bake at 350° for 20-25 mins. Or until just starting to turn golden on the edges.
  • Don't let it cool to much before you add the filling.
Lemon Bars-Crazy Good!

Lemon Bars-Crazy Good!

Lemon Bars, also known as Lemon Squares, are are probably the most requested dessert treat in my family, hands down. And when shredded coconut and white chocolate are mixed in the lemon bar equation…Oh Lord…my camera doesn’t click fast enough!

Whip these up for Mother’s Day or Easter or any day of the week and make everyone happy they know you!

Close up of lemon bars with powdered sugar and jordan almonds on a crystal plate

Lemon “Love” Bars

I have been making these beautiful, lusciously sweet bars Lemon Bars for at least 30 years since my mom designated me official family Lemon Bar maker, LOL! She loved them so much; she got a batch every Mother’s Day. Gosh, I miss her😢

Now, I’m making these Lemon Love Bars for my kids, yes they inherited the addiction. They both always request these bars for their birthday treat. No birthday cakes in our family…just bars or cold pies…or hot pies or homemade cookies…You know what I mean!

single lemon bar with coconut and white chocolate on a crystal serving tray

How Do You Make Lemon Bars?

Lemon Bars really are very simple to make, it’s basically a two bowl recipe. One for the crust and the other for the lemon filling. And then, of course, the glass baking dish.

To make the best tasting bars you must use real ingredients, no bottled lemon juice or plastic margarine for these sweeties. The real stuff is a must!

Yummy Shortbread Crust

As any lemon bar lover will tell you, “It’s the crust that makes the magic”. I cannot stress this enough! In this shortbread recipe, I have added oatmeal, almonds, cardamom, and lemon zest.

2 stacks or stacked lemon bars on a crystal plate

These added ingredients are a game changer folks! The oatmeal and almonds make the crust a little bit crispy to the bite while still remaining soft and buttery.

The cardemon adds a sweet little spice and the lemon zest adds just that extra bit of sweet, sour pucker. I’m telling ya…you won’t make it any other way from now on!

Below is the result of my 30+ years of many crust experiments.

  • Flour, I find that all purpose, non bleached is the best to use.
  • Quick Oats
  • Confectioner’s Sugar
  • Almonds, sliced
  • Butter
  • Cardamen
  • Lemon zest
4 picture collage on making the shortbread crust for the lemon bars

The Best Lemon Filling

This lemon filling is in one word Delish! I’ve tried so many different lemon bar recipes and I always go back to the original I started with from the Blue Denim Gourmet Cookbook my mom gifted me when I moved into my first apartment after college.

2 picture collage of lemon bar filling ingredients and mixing

Ingredients

  • Eggs
  • Sugar
  • Lemon Juice
  • Flour
  • Baking Powder
  • Coconut (optional)
  • Blueberries or Raspberries (optional)
  • vanilla or Almond Extract (optional)

Whisk the sugar, flour and baking powder together. Add beaten eggs and whisk, then add the fresh squeezed lemon juice and whisk again. Make sure it incorporates well and the lemon juice doesn’t sit on the eggs. The lemon will “cook” the eggs if not blended well together.

upclose stacked lemon bars with lemon shavings, lemons, coconut on a crystal serving tray

Tips and Tricks for Awesome Lemon Bars

Make sure you have blended all your dry crust ingredients in the processor before you add the butter.

Use cold, soft butter. Let it set for about 20 minutes at room temperature, cut into smallish cubes and then add to the food processor.

Lightly grease the glass baking pan with spray oil and then finger create the crust conforming to the pan.

BAKE THE CRUST BEFORE YOU ADD THE FILLING!

You will know the crust is ready when it just starts to turn golden. About 15-20 minutes at 350.

Pour the filling into the really warm crust so it will set up on the bottom.

Filling is done when it is no longer jiggly in the center.

Sprinkle powder sugar on about 5-10 minutes after it comes out of the oven.

The best way I know to cut Lemon Bars is to wet a knife with warm water and cut when they are completely cooled off and chilled.

Kitchen Needs for Lemon Bars

Storing Lemon Bars

Refrigerating Lemon Bars is the best way to store them. Make sure they are covered with plastic or foil.

I have never put lemon bars in the freezer but I can’t imagine they would be as good as just storing them in the fridge. Plus, I doubt you would ever have any left over that would warrant freezing for later eats.

Best Times to Serve Lemon Bars

  • Mother’s Day
  • Easter
  • Fourth of July
  • Bridal Shower
  • Baby Shower
  • Birthdays
  • Any Day of The Week!

More Delicious Desserts from TTC

No Bake OrangeSicle Cast Iron Ice Box Pie!

No Bake Cast Iron Key Lime Ice Box Pie!

Chocolate Covered Cherry Cookie Bars

Homemade Chocolate Orange Pecan Pie

Stacked lemon bars on a crystal serving platter with lemons, limes and a flower vase

Lemon Bar Filling with optional suggestions

The Best Lemon Bar Filling with coconut, white chocolate and blueberry options.
Course Dessert
Cuisine American
Keyword blueberries, chocolate chip cookie bars, coconut, lemon, lemon bars, white chocolate chips
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • 4 eggs, beaten
  • 2 cups sugar
  • ½ fresh lemon juice, 3-4 med lemons or 2-3 large or a little more to pucker taste
  • ¼ cup all purpose non bleached flour
  • ½ tsp baking powder
  • 1 tsp Almond or Vanilla Extract optional, I usually add Almond…so good!
  • 1 cup coconut, shredded optional
  • 1 cup fresh blueberries optional
  • 1 cup white chocolate chips
  • powder sugar

Instructions

  • Whisk the sugar, flour and baking powder together.

  • Add beaten eggs to the flour mixture and whisk.
  • Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
  • Add coconut flakes, white chocolate chips if desired. Stir!
  • Pour lemon filling mix on top of cooked crust.
  • Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
  • Sprinkle powdered sugar about 10 minutes after you take out of the oven.
  • Let cool for at least an hour. For even better flavor put in fridge for about 2 hours after they've cooled.
  • Enjoy!

Best Shortbread Crust

Shortbread crust made with sliced flour, butter, oats, confectioners sugar, slivered almonds, cardamen, zest
Course Dessert
Cuisine American
Keyword bar crust, cookies, pie crust, shortbread crust
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • cups flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar
  • ¼ cup sliced almonds
  • ½ tsp cardamon spice
  • 2 lemons zest optional
  • 1 cup cold butter, 2 sticks cubed

Instructions

  • Place all ingrediants in a food processor except butter. Process until just mixed. approx 15-20 seconds.
  • Add cubed butter to processor and process until just mixed and starts to ball up.
  • Place dough in a greased 9"x13" GLASS dish. Pat out with hands and fingers. Make sure you go up the sides of the dish with the dough making edges.
  • Bake at 350° for 20-25 mins. Or until just starting to turn golden on the edges.
  • Don't let it cool to much before you add the filling.

Deviled Egg with Curry and Fresh Dill

Deviled Egg with Curry and Fresh Dill

Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!

Curry and Fresh Dill Deviled Egg half
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Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!

If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!

Curry and fresh dill deviled egg halves on a decorative plate

A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!

boiled egg halves on a paper towel on a gray plate
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Easy to do ahead appetizer!

  1. First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
  2. Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes.
  3. Drain the hot water from the pan and replace with cold, ice water.
  4. Let the eggs set for an additional 10 minutes in the cool water.
  5. Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
  6. Let the shelled eggs rest on a paper towel to absorb the excess moisture. 
  7. While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
egg yolks, mayo mixture with fresh dill mixed together in a bowl

Scooping and Mashing

  1. Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
  2. With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
  3. With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
  4. Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels.
  5. Set in fridge uncovered until it’s time to munch!
curry and fresh dill deviled eggs on a decorative plate with green olives in the center on a purple place mat

Scooping vs. Piping Deviled Eggs

I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????

Lastly, Presentation!

You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round! 

 

More Weight Watcher Friendly Make Ahead Goodies👇

Air Fryer Chick Peas…better than nuts! Curry Crunchy Chickpeas and Roasted Jalapeno Chickpeas

Fresh and healthy Chicken Salad…4 points for the whole thing!

Light and fresh Shrimp Eggrolls…so good and can be a meal too!

Everything Salmon Pinwheels…light, fresh, everyone loves a pinwheel!

Curry Dilled Deviled Eggs

So Good Curry Dill Deviled Eggs. Fresh curry powder and fresh dill make these otherwise plain deviled eggs amazing.
Course Appetizer
Cuisine American, Holiday, Southern, Weight Watchers
Keyword curry, deviled eggs, dijon mustard, dill, garlic, holiday, Keto, low carb, weight watchers
Prep Time 45 minutes
Cook Time 20 minutes
Calories
Author Elise Austin
Cost $4

Ingredients

  • 6 whole eggs
  • 2 tbsp lite mayo
  • 1 tsp Dijon mustard
  • 1 tsp fresh curry powder or to taste
  • .5 tsp fresh dill or to taste
  • .5 tsp fine sea salt or to taste
  • .5 tsp garlic powder or to taste

Instructions

  • Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
  • While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
  • Peel eggs under running water and place on paper towels to absorb extra moisture.
  • Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
  • Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.
  • Enjoy!

Best Southern Cheese Grits

Best Southern Cheese Grits

Cheese grits are just about my favorite southern food group and definitely a comfort culinary staple in our house! Sharp cheddar cheese, Rotel tomatoes, butter, cream, garlic, and stone ground grits…should I say more? Make these for Thanksgiving, Friendsgiving, Christmas, Easter, or any day of the week.

What are Grits?

Grits are made from hominy corn, ground into a grain and are naturally gluten free. Plain ol’ quick cooking grits loaded with delicious cheeses, butter, cream, garlic (check out my easy peeling garlic method)….well you get the picture; kinda taste bud nirvana! And then add Ro-tel tomatoes, Cajun seasonings, garlic salt, green onions and you’ve got nothing less than a little taste of heaven!

Cheese Grits are simple to make!

If you’ve never made cheese grits then get ready for a real treat! They’re so simple, quick, and almost fool proof to put together. It’s definitely a dish for all types of cooks. This recipe can make a novice cook look like a pro!

Not only are they almost dummy-proof, they complement almost any food you pair with them. Christmas tenderloin, Thanksgiving mac and cheese substitute, Easter ham, barbecue ribs-chicken-steaks, fish, shrimp, any veggie dish, or a simple salad with this yummy Dijon Italian Dressing on top. They even represent lucky gold food at New Years!!

Grits for breakfast is a really good thing!

Topped off with a few runny fried eggs and they make a perfect breakfast treat. The hardest part to this dish is waiting for them to get done.

Golden Cheese Grits on a clear plate on a blue background

Golden Yummy Cheese Grits

The absolute number one ingredient you can not skip when making this traditional southern dish is butter. Butter is no doubt key to making a great dish of grits…and lots of it! Simple butter paired with garlic, salt and pepper is about as easy and yummy as it gets.

Bake them or just leave mushy, it’s totally up to you. Note: if using eggs for a casserole dish then baking is a must. It’s probably a good idea to bake them for at least 15 minutes.

Plain Grits cooked with cream and butter in a pan with a stir spoon

Lots of melted butter!

Old Recipes are the Best!

The recipe below is from a Paula Deen’s cookbook I’ve had for years. If you’ve not familiar with her she’s just about the best southern cook around. Her recipes are basic, easy to make and always crowd pleasing. I’ve made this recipe quite a bit and always deviate from the original. My recent deviation resulted in the best, according to my friends and family, cheese grits I’ve ever made.

Original cook book recipe for Tomato Grits from Paula Deen's cookbook

Original Recipe

How I make Cheese Grits

  • First start out cooking the grits on top of the stove. Instead of using water and milk, chicken broth and cream were used.
  • Then add Velveeta and garlic paste. These were subbed for the Kraft Garlic Cheese (Kraft doesn’t make this anymore so don’t go looking for it like I have in the past).
  • For the seasoning garlic salt and Cajun seasonings replaced the plain salt. And of course ground black pepper was generously added.

White grits in a pan with melted cheese and green onions

  • After the Velveeta is melted in, mix the eggs, Ro-Tel, green onions and extra cheese (saving about 3/4 cup of cheese to sprinkle on top).

    Holiday cheese grits unbaked in a red casserole dish

    Use a colorful dish for beautiful presentation.

  • Pour into a greased casserole pan, sprinkling the remaining cheese on top, and bake at 350 for about 40 minutes or until set (not jiggly in the center).
  • For added spice I sprinkled chili powder on top, YUM!

After this yumminess is done, let it cool off for a bit and then serve. This dish is soooooo holiday friendly! You can make this up a few days earlier, refrigerate it and then pop it in the oven before your big meal.

Cooked Holiday Cheese Grits in a purple Rachael Ray stoneware dish

Delicious and visually pleasing.

Wallah…Isn’t it beautiful? Look at all that golden cheese, doesn’t it just make your mouth water? The colorful cookware really makes this dish pop!

Cooked Holiday Cheese Grits on a clear plate on a turquoise background

Best Crowd Pleaser Award!

When I bring food to a gathering or just cooking for my family I’m ALWAYS looking to make an impression. These yummy grits are just the perfect dish to do just that! Your people will think you are the best cook on the planet with these grits…and isn’t that the goal? To be memorable and loved??💘

Enjoy and make everyday special!

Elise

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Spicy Cheese Grits

Cheesy golden southern grits kicked up with Ro-Tel, Cajun seasonings, and chili powder.
Course Breakfast, Main Course, Side Dish, Snack
Cuisine American, Southern
Keyword barbacue, gluten free, grits, holiday, side dish, southern, spicy
Prep Time 25 minutes
Cook Time 40 minutes
cooking time 40 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories
Author Adjusted by Elise from Paula Deen's Lady & Sons II

Ingredients

  • 2 cups chicken broth or water
  • 1.25 cups whipping cream or milk
  • 1 tsp garlic salt
  • 1 cup grits, quick cooking
  • 2 tsp Cajun seasoning or to taste
  • 1 tsp pepper or to taste
  • 1 stick unsalted butter
  • 3 large green onions, chopped or snipped
  • 1 tbsp garlic paste
  • 6 oz velvetta cheese
  • 2 cups shredded sharp cheddar cheese
  • 1 10 oz Ro-Tel diced tomatoes & green chiles undrained
  • 2 eggs lightly beaten

Instructions

  • Pre-heat oven to 350.
  • Use large saucepan to bring broth and cream to a boil, add salt, and slowly add the grits. Return to a boil, stirring constantly for 1 minute. Reduce heat, cover, and cook for 3 more minutes.
                               
  • Stir butter into grits and continue to stir until butter completely melted and incorporated into grits. Cover and cook an additional 3-5 minutes until grits are thick and creamy. Remove from heat and let set.
  • Add onions, both cheeses, and garlic paste. Stir until cheese is melted and incorporated. Add the Ro-tel and mix well. Stir in the beaten eggs, then pour into a 8x11x2 inch casserole.
  • Bake for 40 mins or until set in the middle. Sprinkle on more grated cheese to just cover the top. Back an additional 5-10 mins.
  • Let rest before serving. ENJOY!

the best ever spicy cheese grits pinterest pin photo

facebook grits

No-Bake Cast Iron Key Lime Chilled Out Pie

No-Bake Cast Iron Key Lime Chilled Out Pie

Key Lime, graham crackers, white chocolate, butter, macadamia nuts, cream cheese, crushed pretzels, and no oven required – need I say more? It’s like the tropics southern style and let me tell you it’s a divine combination.

key lime graham cracker crust

Key Lime Ice Box Pie

Who would have thought making a cold pie in a cast iron skillet would be a thing…but I’m here to tell y’all…It. Is. A. Thing! A big yummy Thang!!!

Southern Cast Iron Inspiration

I bought this magazine, Southern Cast Iron, about 2 months ago and haven’t put it down since. I just love it when I find a new source of inspiration especially one with southern roots because food from the south made by a true southern cook (east Texas Warners specifically) is by far the best food on the planet! 

Just like my aunts to my cousins, my east Texan mom passed down the southern skill set of cooking the “right” way. Unfortunately for the waist line that almost innate southern talent comes a highly refined sweet tooth; am I right Mary?

Easy Key Lime Cast Iron Pie Crust

My cooking technique, a little of this and a little more of that, does not lend itself to ever following a recipe exactly, so of course, I didn’t do it here.  A little more texture was added to the crust with the macadamia nuts. Using a zester, zest about a half a lime (regular lime not key lime) and instead of 1 cup of crushed pretzels I cut it back to 1/2.

I must say the crust is my favorite part of this pie and could be used for almost any citrus flavor not just key lime.Jump to Recipe!

It takes about 14 graham cracker rectangles to make 2 cups of crushed crackers.

How to Make Key Lime Graham Cracker Crust

  • Crush the graham crackers, macadamia nuts, and pretzels in the blender (all separate) and transfer to a medium mixing bowl.
  • Stir the sugar into the crumb mixture and then add the melted butter. Mix until all ingredients are wet and malleable.
  • Spray your cast iron skillet (a glass dish can be substituted) with oil and pour the crust ingredients into the middle of the pan…start pressing to form a uniform crust on the bottom and sides of the pan (bottom of a drinking glass works really well).
  • Place in the freezer for at least 30 mins. The cast iron makes the crust super cold and super crunchy!
Little Red Skillet

This little red skillet was the first cooking utensil my mom ever gave me more than 30 years ago:) Do you ever get over missing your mom? This cute little pan is really a 8.5″ pan not 10″ like the recipe calls for so my crust was a little thicker, but who cares, the more crust the better!

Easy and Delish Key Lime Pie Filling

Next, whip up the filling!

  • Take the cool whip out of the freezer to thaws lightly.
  • While it’s thawing beat the cheese for a minute then add the rest of the filling ingredients except the whip.
  • Mix it all up until combined then fold in the slightly thawed cool whip.
  • Then add chopped up white chocolate morsels…Ha, Ha not following directions…again.
  • Spread mixture on top of the crust, sprinkle lime zest over, cover loosely with plastic wrap, and freeze for at least 6 hours or until firm.

Mix it up!

Last step!

  • Blend a handful of pretzels and white chocolate chips in blender until crumbly.
  • Sprinkle on thawed pie and place lime slices in a decorative pattern…if you’re decorative…or just serve it without if you’re not feeling it:)

Wallah! You are done!

Now it’s time to sit back and soak in all the hmmms, yummmms, and awesomeness of the moment. Get ready to be showered with love and affection for the rest of the day.

I surely don’t take credit for thinking up this wonderful dish but will take full responsibility for raising your cooking awareness to the art of cast iron desserting.

If you stumble across this addition of Southern Cast Iron magazine, buy it; its a winner! They also have a website that you can visit for more delicious recipes and different ways to cook with cast iron!

TYFR,

Elise

Disclaimer: Clicking on the informative,interesting, and helpful advertisements in this post will result in a very small residual for this blog so please feel free to click away:) Hey, I am not affiliated with the magazine mentioned above, although I really like it, I do not represent them in anyway.

More Yummies From The Contractor’s Castle

Crazy Good Lemon Bars

Cast Iron Orange Dreamsickle Icebox Pie

Chocolate Covered Cherry Oatmeal Cookie Bars

Red White and Blueberry Cookies

Key Lime Chocolate Chip Cookies

Cast Iron Key Lime Chilled Out Pie

Delicious, refreshing, chilled out pie! Perfect for any occasion!
Cuisine American
Keyword Cast Iron, Cold, Key Lime
Prep Time 40 minutes
Calories
Author Southern Cast Iron

Ingredients

  • 2 cups crushed graham crackers
  • 1/2 cup crushed pretzels
  • 1/2 cup macadamia nuts finely chopped
  • 1/4 cup sugar
  • 1 tbls lime zest more to taste
  • 3/4 cup unsalted butter plus 2 tbls
  • 1 1/2 cup packages cream cheese softened
  • 2/3 cup confectioners' sugar
  • 1/4 cup bottled Key Lime juice more to taste
  • 1 tsp orange zest more to taste
  • 1/4 cup fresh orange juice
  • 1 tbls lime zest more to taste
  • 1 handful white chocolate chips optional
  • 5 cup frozen whipped topping, one big tub thawed
  • 1 handful pretzels, crushed
  • 1 handful white chocolate chips, finely chopped
  • more lime zest optional
  • lime slices optional

Instructions

  • Mix crushed crackers, pretzels, nuts, 1 tbls lime zest and sugar together. Add melted butter. stir until everything is wet. Dump into greased cast iron skillet and press into bottom and sides to form a crust. Freeze for at least 30 minutes.
  • Blend with mixer cream cheese and confectioners' sugar. Add Key Lime juice, orange zest, orange juice, and 1 tbls of lime zest (or more to taste). Make sure it is all well incorporated. Throw in a handful of white chocolate chips (optional). Fold in thawed whipped topping.
  • Pour in filling mixture, sprinkle lime zest on top and freeze for 5 hours or until really firm. 
  • Mix crushed pretzels, white chocolate chips, and more lime zest (if desired) together and sprinkle on thawed pie. Decorate with lime slices (optional). 
    Cut, Serve, and Smile!

Key Lime Icebox Pie from Southern Cast Iron

Key Lime, graham crackers, white chocolate, butter, macadamia nuts, cream cheese, crushed pretzels, and no oven required - need I say more? It's like the tropics southern style and let me tell you it's a divine combination.