Heavenly Key Lime Pie

To make this Key Lime Pie, egg yolks, lime juice, lime zest, and condensed milk are whisked together, poured into a graham cracker crust, and baked.  Topped with dollops of whipped cream and lime zest, this tart, creamy pie is the perfect way to end any meal.

Heavenly Key Lime Pie

MyRecipes features many fabulous recipes, and one of them is the Heavenly Key Lime Pie recipe found here:  http://www.myrecipes.com/recipe/heavenly-key-lime-pie

Notes:

*I use Nellie & Joe's Famous Key West Lime Juice found in the juice aisle at Wal-Mart by the bottled lemon juice.

*I make my own graham cracker crust and whipped cream using these recipes:

Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2014/05/graham-cracker-crust-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Click here to print!

Easy Fruit Salad

This fruit salad is easy, delicious, and refreshing!  

Easy Fruit Salad

Mommy's Kitchen features some really good recipes...and this is one of them!  http://www.mommyskitchen.net/2009/03/overnight-fruit-salad-for-surprise.html

Notes:

*Pineapple chunks or tidbits can be used.

*I halve the seedless grapes.

*Gently fold in the banana slices last so that they maintain their shape.

Click here to print!

 

Chocolate Graham Cracker Crust

Some pie recipes call for a chocolate wafer or graham cracker crust.  This type of crust is so easy to make and much better than one bought from a store...plus you can use that pretty pie plate that's been hiding in your cabinet! ♥

 

Chocolate Graham Cracker Crust

1 1/2 cups chocolate graham cracker crumbs

6 tbsp. butter, melted

2 tbsp. sugar

Preheat oven to 350 degrees. Combine crumbs, butter, and sugar. Press into an ungreased pie plate.  Bake at 350 for 8-10 minutes. Cool.  

Click here for printable format 

This recipe makes enough crust for a deep dish pie plate like the Fiestaware pie plates that I use.

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.   

Southern Style Pulled Pork BBQ

This southern style pulled pork made in the slow cooker is so juicy and good!  The vinegar and spices provide a depth of flavor without making it too spicy or vinegary.  Served as is with the mop sauce or covered with your favorite barbecue sauce...tender, delicious pulled pork has never been easier!

Buns and BBQ sauce not shown.

Southern Style Pulled Pork BBQ

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Southern Style Pulled Pork BBQ can be found on Christy's website:  https://www.southernplate.com/southern-style-pulled-pork-bbq-slow-cooker-recipe/

Notes:

*I use a boneless Boston butt pork roast (approximately 5 pounds).  Remove fat after cooking while shredding.

*Pulled pork is fantastic served on sturdy buns like Kaiser rolls or homemade hamburger buns:

Homemade Hamburger Buns Recipe:  http://www.easyaspiecanbe.com/2015/06/hamburger-buns-and-tutorial.html 

Click here to print!

Hamburger Buns and Tutorial

Most people don't give hamburger buns a second thought...except when they get soggy and fall apart, because they can't stand up to the rigors of homemade burgers, pulled pork, or sandwiches piled high with meat and juicy toppings.  These buns, made with whole wheat, won't let you down.  They are soft but have just enough firmness to hold whatever you put on them...so pile away!

Only 1 1/4 tsp. of instant or bread machine yeast is needed.

Hamburger Buns

1 1/4 cups water (between 77-85 degrees F)

1 egg*

1 1/4 tsp salt

2 tbsp. granulated sugar

2 tbsp. vegetable or canola oil

1 1/2 cups whole wheat flour

2 3/4 cups bread flour

1/3 cup buttermilk powder

1 1/4 tsp. instant or bread machine yeast

1. Measure ingredients into baking pan in the order recommended by the manufacturer. (Make sure the buttermilk powder does not touch any liquid.) Insert pan into the bread machine. Select dough cycle.

2. Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes.  Meanwhile, spray two baking sheets with cooking spray.

3. Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths.

4. Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll. Place them on the baking sheets allowing room for them to expand.

5. On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick.

6. Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume.

7. Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom.

8.  Remove to a wire rack to cool, and when cool, store in an airtight container.  Slice with an electric knife or bread knife to serve.

Click here for printable format 

*Your egg should be room temperature.  A safe way to achieve this is to place the egg in a cup of hot water for 5 minutes.

If you're new to bread-making...no worries!  I've created a Bread Machine Basics 101 that will teach you everything you need to know about making bread:  http://easyaspiecanbe.blogspot.com/2014/09/bread-machine-basics-101.html

***Recipe from Washburn, Donna and Heather Butt.  300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010:  p. 268 

Hamburger Buns 101:

From start to finish, these buns take about 4 hours to make but very little hands-on time.  I like to make them the day before I'm going to serve them and store them in an airtight container.  I particularly like this bun recipe for pulled pork.

Remove dough to a lightly floured surface (I use a cutting mat). Cover with a large bowl and let rest for 10-15 minutes:

 Round the dough into a large, slightly flattened ball. Using a pizza cutter, cut into eighths:

Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll:

Place them on the baking sheets allowing room for them to expand.  On the baking sheets, gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick:

Cover and let rise in a warm, draft-free place for 30-45 minutes or until doubled in volume.  I use my unheated oven.  Place bakers of hot water on the oven's floor.  Cover the shaped dough loosely with dampened, lightweight towels.  If it's wintertime and really cold out, I will also leave on the oven light.  Close the door and let the dough rise until doubled.  Remove trays and preheat the oven.

Preheat oven to 375 degrees and bake for 15-20 minutes until buns sound hollow when tapped on the bottom.  Remove to a wire rack to cool, and when cool, store in an airtight container:

These buns are particularly good if, after cutting them open, you spread each cut side with butter and broil until toasted...enjoy!

Unbelievable Peanut Butter Cookies

This peanut butter cookie recipe is unbelievable, because it only has FOUR ingredients!  It's so easy, that even kids or people who don't bake can make them.  Plus...they taste so good! ♥

Unbelievable Peanut Butter Cookies 

1 cup peanut butter (smooth or chunky)

1 cup sugar

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350 degrees.  In a medium bowl, combine peanut butter, sugar, egg, and vanilla until well blended.  Roll into 1.5-inch balls, place 2 inches apart on a baking sheet sprayed with nonstick cooking spray, and press with a fork.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.  Allow to cool slightly and then remove to a rack to finish cooling. 

Click here for printable format

This is the only peanut butter cookie recipe I've ever used.  My mom used this recipe, and I've continued the tradition, so it has been in my family for over 50 years!

Oreo Delight

Oreo cookies, chocolate pudding, cream cheese, and whipped topping...how could this not be delightful? ♥

A family-sized package of Oreo cookies is pictured, but a regular-sized package will be plenty.

Oreo Delight

This fabulous recipe is from Southern Bite:  http://southernbite.com/2010/10/27/oreo-delight/

Notes:

*I use:

• 1 regular-sized package of regular Oreo Cookies (not Double Stuff)--about 36 cookies
• 2 (3.9 oz.) packages instant chocolate pudding
• 3 cups cold milk

*Oreo Delight can be made and served on the same day.  It can also be made a day ahead of time, which I prefer, so it can thoroughly chill and flavors can meld.  If making a day early, add the reserved Oreo crumbs right before serving.

Click here to print!

you could also place them in a large ziplock bag and crush them with a rolling pin.

Recipe: http://centercutcook.com/chocolate-lasagna/

you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Recipe: http://centercutcook.com/chocolate-lasagna/

 

Pineapple Upside-Down Cake and Tutorial

Pineapple Upside-Down Cake is an old-fashioned cake that is light and tender.  The gooey pineapple and cherries coated with a buttery brown sugar glaze is scrumptious. 

Salt not pictured.

 Pineapple Upside-Down Cake

1 (20 oz.) can pineapple slices in juice
2 tbsp. butter
1/2 cup packed brown sugar
7 whole maraschino cherries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla

Preheat oven to 350. Drain pineapple; reserve liquid. Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice. If necessary, add water to remaining liquid to make 2/3 cup. Set aside. 

Arrange pineapple and cherries in pan on top of brown sugar mixture. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl with electric mixer at medium-low speed, beat the shortening about 30 seconds. Add granulated sugar; beat till well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup pineapple juice/water mixture alternately to beaten mixture, beating after each addition. Spread in pan. 

Bake in a 350 degree oven for 40 minutes* or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate. Serve warm. Serves 8.

*Mine always takes 50 minutes to get done but check at 40 minutes. 

Click here for printable format 

Pineapple Upside-Down Cake 101:

Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice:

Arrange pineapple and cherries in pan on top of brown sugar mixture:

Pour the batter into the pan, and then spread it with a spoon:

 Bake in a 350 degree oven for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate.
 

Mexican Spaghetti

Mexican Spaghetti is easy, quick, and yummo!  Made with pantry ingredients, it is perfect for a busy weeknight...or anytime!

A 16 oz. pkg. of linguini is pictured but only 8 oz. is needed.

Mexican Spaghetti

1 pound ground beef

1 (1 oz.) packet taco seasoning mix

1 (16 oz.) jar salsa*

1 (8 oz.) can tomato sauce

1 (8 oz.) pkg. spaghetti or linguine, cooked 

Sharp cheddar cheese, shredded

Sour cream

In a large skillet (I use a 5 qt. saute pan), brown ground beef and drain.  Stir in taco seasoning, salsa, and tomato sauce.  Simmer, adding water if needed, until the desired consistency is reached.  Mix cooked noodles into the sauce and heat through.  Cover with lots of sharp cheddar cheese; then cover with a lid until the cheese melts.  Serve with sour cream.  If desired, spaghetti may be transferred to a casserole dish and then covered with cheese.

Click here for printable format 

*Use your favorite brand/heat of salsa.  My favorite is On the Border Mild Salsa, but I sometimes use Taco Bell Mild Salsa.

Several years ago, an acquaintance told me about a Mexican Spaghetti she liked to make and rattled off the list of ingredients.  I couldn't remember all the ingredients she mentioned, but through trial and error, came up with this recipe that must be close to hers, because it is delicious.

 

Sausage Gravy

Homemade sausage gravy that turns out perfectly every time has never been easier!

Sausage Gravy

1/2 pound sausage
1 1/2 cups whole milk
6 rounded tablespoons flour
3/4 tsp. up to 1-1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk

In a large skillet, brown sausage on medium-low heat crumbling it so that the pieces have a nickel-sized diameter or smaller.  When browned, transfer it without draining to a large bowl.  Put the 1-1/2 cups milk, flour, 3/4 tsp. of salt, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in the skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so.  (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the crumbled sausage, and cook and stir for 1-2 minutes more.  Taste gravy to see if any additional salt is needed as the sausage may provide enough salt.  If necessary, thin with a little additional milk.  Transfer to bowl that held the sausage and serve over biscuits.

 Click here for printable format

Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

Biscuit Recommendation:  I used to make biscuits from scratch until I discovered Pillsbury Grands Southern Style Frozen Biscuits.  They give homemade biscuits a run for their money!  :)  You can find them in the freezer section where frozen breads are located.

Peach Cobbler

This homey peach cobbler is the perfect ending to any meal. ♥

Peach Cobbler

1/2 stick of butter (4 tbsp.), melted
1 (29 oz.) can or 2 (15.25 oz.) cans sliced peaches in heavy syrup, undrained
1/4 cup brown sugar
2/3 cup milk
2/3 cup sugar
3/4 cup flour
1 tsp. baking powder
Pinch of salt

Pour melted butter into the bottom of a 7x11 baker.*  Pour the peaches (with juice) over the butter. Sprinkle the brown sugar over the peaches.  Mix the other ingredients and pour over the peaches. Bake at 325 degrees for about an hour or until filling is bubbly and crust is brown. Serve with ice cream.

*An 8x12 or 6 (9 or 10 oz.) ramekins can be used.  If using ramekins, distribute the butter and other ingredients evenly.

Click here for printable format

I received this recipe from a student's mom the first year I taught (1983!) and have made it many times since.  Fruit cobbler gets its name from the crispy, buttery crust that is formed when baking, which then resembles cobblestone streets common to old villages.

Coconut Cream Pie

My husband has a friend at work who says this is the best coconut cream pie he's ever had.  With praise like that, who can blame me for occasionally sending my husband and him a whole pie to share? ♥

Whipped cream ingredients and toasted coconut not pictured.

Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla

1 cup coconut
1 (9") baked pie shell
Whipped cream and toasted coconut

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter, vanilla, and coconut. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and toasted coconut.

Click here for printable format 

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Toasted Coconut:  Preheat oven to 325 degrees.  Spread desired amount of coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Cool and sprinkle over whipped cream after topping pie.

Crock Pot Ravioli

Slow Cooker Ravioli is easy, delicious, and satisfying...perfect for a busy day!

Crock Pot Ravioli

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Ravioli can be found on Brandie's website The Country Cook:  http://www.thecountrycook.net/2014/12/crock-pot-ravioli.html

Notes:

*I only use 1 (25 oz.) bag frozen ravioli (cheese or beef).

*I use 3/8 tsp. pepper and a slightly rounded 1/2 tsp. of salt.

Click here to print!