Key Lime Pie

Ingredients
  • Crust
  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted
  • _____
  • Filling
  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk
Preparation Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

MORE DETAILS

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We’ve got to begin by making a good graham cracker crust. Put 18 graham crackers (that means the full rectangle) into a food processor.

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Pulse until totally crumbled. You could also put the crackers into large Ziploc bags, hand them to your sons, and say “Have at ‘em, boys.” It’ll just take a minute or two.

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Pour the crumbs into a bowl.

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Then throw in a little sugar.

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Or a lot, if that floats your boat.

It usually floats mine nicely.

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Some butter. Regular, please. This concoction needs the salt.

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Melt it in the microwave.

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Then just drizzle the butter over the crumbs.

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Stir the mixture with a fork.

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It should be moist, but still very crumbly.

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Pour the crumbs into a pie pan.

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Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan. Again, don’t expect the crumbs to stick together like glue; the crust should easily crumble if you mess with it too much.

Now just bake the crust in a 350-degree oven for about 5 minutes. This will toast it up a little bit and cause the crust to set.

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Grab some limes. If you have Key Limes, yahoo! If you don’t, grab some of these regular peasants.

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Now zest a couple of them. You’ll need a heaping tablespoon of zest.

And if you don’t have a microplane zester, please obtain one at your earliest convenience.

And when you do: run the zester over the lime—not the other way around.

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Now halve and squeeze the puppies until you have 1/2 cup of juice.

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Now dig around your fridge until you find two eggs. Heave a sigh of relief. Then scribble “eggs” on your grocery list.

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Separate the eggs. You just need the yolks for this one.

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Now, throw the lime juice and the lime zest into the bowl of your electric mixer.

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Then add the egg yolks and beat immediately on high for one minute.

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Turn off the mixer, then pour in 1 can of sweetened, condensed milk.

It’s good stuff. I promise you that.

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Mix it on high until thick and smooth.

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If the mixture looks like it needs more zest, add it right in!

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When it’s all mixed, just pour it into the crust.

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Oh, honey.

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I love you so much.

Now bake it in the oven for about fifteen minutes, or until no longer jiggly.

Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour. A couple of hours is better. You just want it to be nice and chilled and firm and perfect.

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Like this.

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Homemade Ranch Dressing

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Ingredients
  • 1 clove (to 2 Cloves) Garlic
  • Salt To Taste
  • 1/4 cup Italian Flat-leaf Parsley
  • 2 Tablespoons Fresh Chives
  • 1 cup (Real) Mayonnaise
  • 1/2 cup Sour Cream
  • Buttermilk (as Needed To Desired Consistency)
  • White Vinegar (optional, To Taste)
  • Worcestershire Sauce, To Taste (optional)
  • Fresh Dill (optional, To Taste)
  • Cayenne Pepper (optional, To Taste)
  • Paprika (optional, To Taste)
  • Fresh Oregano (optional, To Taste)
  • Tabasco (optional, To Taste)
Preparation Instructions

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Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Autumn Chopped Salad

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Happy Cooking!

Cinnamon Breakfast Bites

INGREDIENTS

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions

  • In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls.
  • In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar.
  • Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).
DIRECTIONS with photos

Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.

Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

If you are looking for a perfectly rounded ball, try using a cookie sheet or jelly roll pan as mine baked together. They weren’t exactly round but they still turned out beautiful

Peanut Butter Graham Cracker Balls

Peanut Butter Balls

Peanut Butter Graham Cracker Balls

Ingredients

  • 1 cup peanut butter (I used crunchy)
  • 1 1/2 cups graham crackers crumbs
  • ¾ cup mini chocolate chips or Heath bits
  • 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

  1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
  2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
  3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
  4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
  5. That’s it. Enjoy!

Peanut Butter Balls

Breaking the Bottle

 

I have to repost this and try this out!!! Follow the original  link here.

How to Cut a Wine Bottle

Gather Up:

Cotton String

Acetone Nail Polish Remover

a match

pot of ice cold water

Fill a pot with ice cold water and set to the side

Wrap a (medium thickness) piece of cotton string around the wine bottle three times (wrap it around up to 6 times for a thicker bottle), tie it. 

Once the string is tied, slide it off the wine bottle.

Soak the string in acetone based nail polish remover for 10 seconds

Put the nail polish remover soaked string back around the bottle on the spot where you would like it to cut

Using a match light just the string on fire, continually rotate the bottle in circles so that the fire spins around the bottle.  Keep rotating the bottle until the flames goes out.

Once the flame goes out, quickly submerge the bottle in a pot of ice cold water and watch it break!

Now you can imagine all of the possibilities for up-cycling wine bottles!

What are some ways that you’ve up-cycled wine bottles?  Share your thoughts and ideas below!