Key Lime Pie
Crust:
1 1/2 cups finely ground graham cracker crumbs (about 10 crackers)
3 T. granulated sugar
2 pinches sea salt
7 T. butter, melted
Filling:
1 1/2 T. finely grated lime zest
3 large egg yolks
1 14 oz. can sweetened condensed milk
2/3 c. fresh lime juice (about 1 bag of limes, or 1 dozen small limes)
Topping:
3/4 c. heavy whipping cream
1 to 2 T. granulated sugar to taste
Heat oven to 350 degrees.
Combine graham cracker crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs in the bottom and up the sides of a 9-inch pie plate. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.
Zest limes into medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham cracker crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping.
In a medium bowl, beat cream and sugar until soft peaks form. Spread over top of chilled pie. Pie should be chilled at least another 2-3 hours with cream on top so that it will fully set.
Saturday, January 31, 2015
Superbowl Eats
Soft Pretzel Bites
Dough:
1 1/2 c. warm water
2 1/4 tsp. yeast (or one packet active yeast)
1 1/2 tsp. salt
1 T. sugar
4 c. flour
_______________
1/2 c. baking soda (this does NOT go in the dough. Yes it is 1/2 cup!)
1 egg (whisked)
melted butter for brushing on top
coarse salt (kosher or sea salt)
Preheat oven to 425 degrees. Spray cookie sheet with cooking spray set aside.
In a small bowl add warm water to yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.
In a large bowl add flour and then pour yeast mixture over top. Knead with bread hook in mixer or by hand for approximately 5 minutes.
Separate dough into 6-8 sections. Roll each section of dough into ropes about 15-20 inches long and 1 inch think. Cut dough with scissors or pizza cutter into 1- 1 1/2 inch pieces.
In a large pan, bring 2 quarts water with 1/2 cup baking soda to a boil. Once water in boiling, place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto baking sheet. Brush dough lightly with egg and sprinkle coarse salt on top.
Bake 8-10 minutes. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites to a cooling rack and brush tops with melted butter.
These are the best! They take a little time and are have more steps to follow than most breads but they are worth it.
**I have made these several times and they turn out great each time.
Just a few comments about the recipe.
-These take me about an hour to make from start to finish.
-They are best served warm, soon after being baked.
-Do not put pretzels into a plastic container with a lid. The condensation takes the chewiness away from the pretzels.
-Instead of salt you can put cinnamon and sugar on top for a dessert pretzel.
-I like to serve the salted pretzels with queso dip, and the dessert pretzels with frosting.
Dough:
1 1/2 c. warm water
2 1/4 tsp. yeast (or one packet active yeast)
1 1/2 tsp. salt
1 T. sugar
4 c. flour
_______________
1/2 c. baking soda (this does NOT go in the dough. Yes it is 1/2 cup!)
1 egg (whisked)
melted butter for brushing on top
coarse salt (kosher or sea salt)
Preheat oven to 425 degrees. Spray cookie sheet with cooking spray set aside.
In a small bowl add warm water to yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.
In a large bowl add flour and then pour yeast mixture over top. Knead with bread hook in mixer or by hand for approximately 5 minutes.
Separate dough into 6-8 sections. Roll each section of dough into ropes about 15-20 inches long and 1 inch think. Cut dough with scissors or pizza cutter into 1- 1 1/2 inch pieces.
In a large pan, bring 2 quarts water with 1/2 cup baking soda to a boil. Once water in boiling, place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto baking sheet. Brush dough lightly with egg and sprinkle coarse salt on top.
Bake 8-10 minutes. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites to a cooling rack and brush tops with melted butter.
These are the best! They take a little time and are have more steps to follow than most breads but they are worth it.
**I have made these several times and they turn out great each time.
Just a few comments about the recipe.
-These take me about an hour to make from start to finish.
-They are best served warm, soon after being baked.
-Do not put pretzels into a plastic container with a lid. The condensation takes the chewiness away from the pretzels.
-Instead of salt you can put cinnamon and sugar on top for a dessert pretzel.
-I like to serve the salted pretzels with queso dip, and the dessert pretzels with frosting.
Monday, January 26, 2015
Rotisserie Chicken in the Crockpot
Good Bright Cheery Monday Morning! If you haven't been to Smith's yet, you gotta run over today! These deals end today, and I have a really good idea of what to do with them!
Smith's Heritage Farm whole chickens (and drumsticks - which are great for Italian Chicken Bake and Garlic Chicken Parmesan Drumsticks) are only $0.99 per pound! Yep! It's a pretty great deal!
My mom passed on a recipe for a rotisserie chicken in the crockpot that is supposed to be divine!
I'm going to try it today! Then I'm going to use the leftovers tomorrow for Pizza!
1 (4lb) whole chicken, insides removed and washed/patted dry
1/2 Tbsp paprika
2 Tbsp all purpose seasoning (like Mrs. Dash)
1/2 Tbsp garlic powder
1 tsp sald
1: Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2: Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. (she says you can also use large 2 inch chunks for root veggies like potatoes, carrots, and onions instead of foil, and that's what I plan to do so that my whole meal is done at once).
3: Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls (or veggies). Cover and cook on HIGH for 4- 4 1/2 hours, or LOW for 6 1/2 - 8 hours.
Here is the original link from Family Fresh Meals.
*A little advice: It helped me to have a plastic bag over my hand when I reached inside the chicken to pull the "insides" out. It was hard for me to mentally conquer so next time, I'm going to have Brett do it.
Smith's Heritage Farm whole chickens (and drumsticks - which are great for Italian Chicken Bake and Garlic Chicken Parmesan Drumsticks) are only $0.99 per pound! Yep! It's a pretty great deal!
My mom passed on a recipe for a rotisserie chicken in the crockpot that is supposed to be divine!
I'm going to try it today! Then I'm going to use the leftovers tomorrow for Pizza!
1 (4lb) whole chicken, insides removed and washed/patted dry
1/2 Tbsp paprika
2 Tbsp all purpose seasoning (like Mrs. Dash)
1/2 Tbsp garlic powder
1 tsp sald
1: Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2: Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. (she says you can also use large 2 inch chunks for root veggies like potatoes, carrots, and onions instead of foil, and that's what I plan to do so that my whole meal is done at once).
3: Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls (or veggies). Cover and cook on HIGH for 4- 4 1/2 hours, or LOW for 6 1/2 - 8 hours.
Here is the original link from Family Fresh Meals.
*A little advice: It helped me to have a plastic bag over my hand when I reached inside the chicken to pull the "insides" out. It was hard for me to mentally conquer so next time, I'm going to have Brett do it.
Friday, January 9, 2015
Italian Chicken Bake
This recipe goes along with the tin foil dinners because it uses up the rest of the ingredients, and vice versa, depending on which meal you make first.
- Potatoes (Any kind. I'm going to use left over russets from the foil dinners)
- Carrots (baby carrots or cut up whole carrots.)
- Package of chicken drumsticks
- Packet of dry italian dressing mix
- 1 stick of butter melted (I only use about 1/2 to 3/4 of a stick. Just enough to make it not dry.)
Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken down the center of the pan. Add vegetables around the edges of the dish. Sprinkle with italian dressing mix and pour butter over top. Bake foil covered for one and a half to two hours, or until chicken is done and veggies are tender.
- Potatoes (Any kind. I'm going to use left over russets from the foil dinners)
- Carrots (baby carrots or cut up whole carrots.)
- Package of chicken drumsticks
- Packet of dry italian dressing mix
- 1 stick of butter melted (I only use about 1/2 to 3/4 of a stick. Just enough to make it not dry.)
Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken down the center of the pan. Add vegetables around the edges of the dish. Sprinkle with italian dressing mix and pour butter over top. Bake foil covered for one and a half to two hours, or until chicken is done and veggies are tender.
Thursday, January 8, 2015
Tin Foil Dinners in the Oven
Now you don't have to go camping to enjoy awesome tin foil dinners! These are really versatile. You can add whatever veggies and meat you have on hand. It's a great way to use up left over produce. During the winter when we don't have a robust garden overflowing with veggies, we do this...
Depending on how many foil packets you are making just estimate the quantity of what each person will eat.
- Potatoes (cubed)
- Carrots (I use baby carrots)
- Kielbasa sausage (cut into 2 inch pieces)
- onion powder
- garlic powder
- salt & pepper to taste
- 1 T. butter per packet
Measure out tin foil about 18 inches long. Double layer the foil. Add veggies and sausage. Sprinkle with onion powder, garlic powder, salt, pepper. (I just eye ball the seasonings. Pretend you are shaking salt on your food at the table and that's about how much of each.) Cut the butter into small chunks and evenly distribute on top of veggies. Fold up packets. Meet long sides of foil together over veggies and roll shut. Then roll in the sides to seal everything in. Put in a 350 degree oven for an hour or until veggies are tender. Serve in the foil. Careful the steam is hot. Sprinkle cheese over the top if desired.
Depending on how many foil packets you are making just estimate the quantity of what each person will eat.
- Potatoes (cubed)
- Carrots (I use baby carrots)
- Kielbasa sausage (cut into 2 inch pieces)
- onion powder
- garlic powder
- salt & pepper to taste
- 1 T. butter per packet
Measure out tin foil about 18 inches long. Double layer the foil. Add veggies and sausage. Sprinkle with onion powder, garlic powder, salt, pepper. (I just eye ball the seasonings. Pretend you are shaking salt on your food at the table and that's about how much of each.) Cut the butter into small chunks and evenly distribute on top of veggies. Fold up packets. Meet long sides of foil together over veggies and roll shut. Then roll in the sides to seal everything in. Put in a 350 degree oven for an hour or until veggies are tender. Serve in the foil. Careful the steam is hot. Sprinkle cheese over the top if desired.
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