Key Lime Pie

Adapted from allrecipes
Courtesy of mybakingaddiction.blogspot.com

Ingredients
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe's Key Lime Juice
1 tablespoon grated lime zest

Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! (The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Camille's Carrot Cake

This is a recipe I have adapted to make a moist cake unlike some of the dry cakes you find with the chunks and such in it. I prefer a smooth creamy moist cake.

4 eggs well beaten
1 cup brown sugar
1 cup sugar
1 1/2 cup vegetable oil
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamin
1 1/2 tsp nutmeg
2 cups finely grated carrots
1 cup finely grated apple
1 cup coconut
8 oz crushed pineapple (well drained or cake is wetter)
1 can sweetened condensed milk (RESERVE until cake is baked, poke holes w/ knife and pour over warm cake and allow to soak in don't pour entire can over cake, let 1st layer soak in and add a second layer if you prefer a moister cake)

Preheat oven to 325 degrees. Grease 8" cake pans. Put pineapple in sieve to drain. Beat eggs in bowl. Add sugar and beat till light and fluffy. Ad oil and mix well. Put in dry ingredients and beat till smooth. Stir in remaining ingredients and mix well then pour into greased cake pans. Bake 40 minutes. If you use a 9x 13 pan beware and reserve a little batter or pan will overflow and adjust your baking time aprox 15 min longer depending on your oven so watch it the first time and make a note on your recipe.

Guacamole

1 to 2 avocados
2 to 3 tbsp lemon juice
1 tsp Mrs. Dash

Smash avoados with a fork until desired consistency and add juice and seasoning. Keep covered chilled until ready to serve.

Catalina Pasta Salad

12 oz pasta cooked and drained
5 tbsp italian dressing
5 tbsp catalina dressing
1 tomato cubed
3/4 cup brocolli flowerettes sliced into small pieces
1 green onion chopped
1/2 cup grated cheddar cheese

Taco Salad

This recipe garnered mixed reviews at the dinner table. This comes from a family who love my tacos (which I am not a huge fan of) so this was different from the expected however, it was mostly because this had tomatos and lettuce which all are not a fan of. So we have the thumb meter to gague the likeability of the meal. Up = good down = bad and sideways = it was ok, but please don't make very often :) The official review 3 yes it is tasty, 2 no, and 1 it's just ok by the tail end of the family. Overall I rate this as yummy and please try.

1 lb ground beef browned and rinsed
2 tsp taco seasoning

mix first 2 ingredients and set aside

1 can black beans
4 fresh tomatoes cubed
1 avocado cubed
4 green onions diced
2 cups grated cheese
8 oz. thousand island dressing
1 bag lettuce or 1 1/2 head lettuce Add lettuce only when ready to serve as it sits it soggs.

Optional ingredients:
sliced olives
sour cream to top
guacamole
hot sauce
salsa

Lehi Roller Mills Strawberry Germade

This is purely my addiction of a creamy smooth sweet breakfast cooked cereal. I love this stuff so I just had to share with you.

Mini Turnovers

1 pie crust for double crusted pie

1 can fruit pie filling

or

Fresh fruit compote:

1/2 cup raspberries
1 cup blueberries
1/2 cup sugar
1 tsp water
1 to 3 Tbsp cornstarch

Mash with potato masher part of the fruit for a juicier filling. Cook over medium heat add cornstarch and cook until thckened to your preference also only add enough cornstarch for your preference. Place a generous spoonfull onto your prepared pie crust and fold into turnover style or if you have a turnover press (I have the pampered chef circular press) then cut into the circles and press edges together after placing the fruit filling.

Just a tip - roll the crust a little thinner and try to thicken the berry juices if you like the filling with the fruit otherwise these can turn out with lots of crust and little filling.

Brush top of crust with milk and sprinkle sugar.

Bake at 375 degrees until crust is a light brown bout 10 minutes.

Fresh Strawberry Pie

1 9" pie crust

4 cups sliced fresh strawberries
1 box "Danish Desset"
1 3/4 cup cold water

Pour the cold water into a medium saucepan and add the Danish Dessert. Stir over medium heat using a whisk stir constantly it will start to thicken as it cooks and then will start a slow boil. Let it boil so as it is stirred the boil continues for 1 minute. Add the strawberries to the gelled topping and gently stir to coat and immediately pour into the cooled pie crust.

Chill 3 to 4 hours until set. Serve with fresh whipped cream.

Brownies

1 cup butter softened
2 cups sugar
4 eggs
2 tsp vanilla
2/3 cup cocoa
1 cup flour
1/2 tsp salt
1/2 tsp baking powder

Combine all ingredients until smooth and spread in a greased 9 x 13 glass baking dish and cook at 350 degrees for 45 to 55 minutes.

Frosting:

12 tbsp butter
12 tbsp cocoa
4 tbsp honey
4 tsp vanilla
4 cups confectioners sugar
(The frosting was a little dry in my opinion so I added I think 3 Tbsp milk one at a time until it was creamier and more spreadable.)

This is a very moist brownie, rich chocolate flavor.

Strawberry Jam (Freezer)

3 1/4 cups crushed berries
1/4 cup fresh lemon juice
4 1/2 cups sugar
1 cup light corn syrup

Remove stems from strawberries wash and crush one cup at a time with a potato masher. If using black or red raspberries or blackberries or elderberry sieve 1/2 cup pulp to remove some seeds.

Directions:
1. wash and rinse containers 1 to 2 cups in size w/ tight lids.

2. Prepare fruit as directed one cup at a time with potato masher for best results. If using food processor, pulse to very finely chop. DO NOT PUREE.

3. Measure exact amount of prepared fruit along with lemon juice into large bowl.

4. Measure exact amount of sugar int separate bowl. (Reducing sugar or using sugar substitutes will result in set failures.)

5. Gradually stir in 1 box pectin into fruit mix thoroughly. Set aside 30 minutes, stirring every 5 min. to dissolve pectin thoroughly.

6. Pour 1 cup light corn syrub into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.

7. Stir in sugar gradually stirring constantly until sugar is no longer grainy.

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing and cover.

9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Freeze up to 1 yeaar. Thaw in refrigerator.

Barbecued Hamburger

Ground beef formed into a patty or
Ground beef patties
1 tbsp bbq sauce
1 thin slice of purple onion
sprinkle to taste Mrs. Dash
fresh minsed garlic to taste
Put this combination on each individual patty and wrap in foil sealing edges. Barbeque over low heat aprox 5 minutes each side.

(I am not the actual one who cooks them on the grill so 5 min was a guestimate use your own BBQ knowledge and cook accordingly).

Serve with lettuce, tomato slice, cheddar cheese, mayonaise, ketchup, mustard and relish.

This makes a very juicy burger with great flavor.

Banana Brownies

Combine in a saucepan on low heat and melt together until smooth and cool
1/2 cup butter melted
12 oz chocolate chips melted


Beat the sugar and butter until fluffy, add eggs one at a time beating then add remaining ingredients add melted chocolate and butter when they have cooled and blend until all evenly mixed.


1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp baking soda
1 tsp baking powder
2 tsp salt
1/2 cup milk
3 pureed bananas (recipe is for 3 cups pureed ripe bananas It was fine w/ just 3 bananas.
2 1/2 cups flour


Bake at 350 degrees. The recipe called to bake for 20 to 25 minutes, but I found that to be too short. To prevent edges from over cooking you can cover with foil and cook longer I think I cooked it 7 to 10 minutes longer.

Topped with home made whipping cream.