Key Lime Pie

Aka, my new addiction.

I've posted this before, but I've figured out a few tips to make it better (*at the bottom), so I thought I'd share.

1 reduced fat graham cracker crust
1 small package lime jello (sugar free)
24 oz. key lime pie yogurt (depending on the size of the containers, 3-8 oz. or 4-6 oz.)
1 1/2 c. fat free cool chip (half a container)
1 envelope Knox gelatin
1/2 c. cold water
1/2 c. boiling water

Sprinkle 1 envelope Knox gelatin over 1/2 c. cold water and let sit for 1 minute. Add lime jello to 1/2 c. boiling water and stir until dissolved. Add the gelatin mixture to the boiling water and stir until gelatin is completely dissolved. Chill for 10 minutes to cool. (so it doesn't curdle the yogurt)

When jello mixture is cooled, fold in key lime yogurt. Chill again, about 10 minutes.

Add cool whip. Pour mixture into graham cracker crust and chill.




Just before serving, top each slice with a dollop of cool whip and a slice of lime.

They also make key lime yogurt in a thick and creamy variety. I think this works best.


And THEN I discovered these cute little babies:


They're mini crusts. Tart size. And they are cute.

When we made a couple of these pies at my mom's house, we always had a little bit of filling left over that wouldn't fit into the pie crust. These would be perfect for that leftover filling. For some reason, when I made it at my house, it fit into the crust perfectly. So of course I had to scoop a little off the top to try out one of the cute little mini crusts.


*I have figured out a few tricks after making this a few times. I use the thick and creamy yogurt. It helps it set up the thickest. I whip the yogurt together before adding the jello, they add the jello only a few teaspoons at a time and stir it until it is a uniform consistency before adding more jello. This way I don't get chunks of jello like this:


You can tell even from the pictures that the texture is a lot smoother this way. Don't chill the yogurt and jello mixture too long in the fridge before adding the cool whip, or it sets up to much and the consistency will be more lumpy than smooth.

Last time I had to take it to a party, so I cut it into pieces and topped each piece right in the pie plate (top picture).

Lemon Water

This is so good. I love this drink. People think it is plain water with lemon in it because it is clear and looks like water, but it tastes just like lemonade.

1 gallon cold water
2 Tbl. citric acid powder
2 Tbl. lemon extract
1 1/2 - 2 c. sugar

Serve in a punch bowl with lemon slices floating on top and Sonic Drive-in crushed ice. I've also served it at dinner in clear pitchers with a couple of lemon slices in the pitcher. I didn't have the ice so I just made sure it was chilled before I put it in the pitchers.

Thanks to Kaye for the party at her house where I snagged this picture.

Originally posted 5/9/06 without picture

Shepherd's Pie

1 pound ground turkey or beef
1 can green beans
2-3 cans tomato soup
2+ cups mashed potatoes

Brown meat, breaking into bite size pieces while cooking. Stir in green beans, and tomato soup until desired consistency. Pour into 8x8 baking dish, top with mashed potatoes to make a crust. Sprinkle grated cheese on top, if desired.

Bake at 350 for 10-15 minutes, until heated through.

Hawaiian Chicken

This is delicious! I love how easy it is. 3 ingredients? I can handle that. Thanks, Ashley!

1/2 c. ketchup
1/4 c. soy sauce
1/4 c. honey or grape jelly (I know it sounds crazy, but try it with the jelly sometime, no one will know)
1 lb ish chicken

Stick everything in a small pot on the stove. Put the lid on and turn it on low. At some point snip the chicken into bite size hunks with scissors. Let it continue cooking until the meat is thoroughly. Serve over rice. If desired, serve with pineapple chunks on top.

I have to add just under 1/4 c. soy sauce to make mine taste like Ashley's. Different brand soy sauce? I'm not sure what's the difference. But otherwise it turned out salty and not like the original that was so good.

Pita Pizza

We went through a stage where we made these personal pan pita pizzas a lot. They are small enough that everyone can have their own and choose their own toppings.

Pitas
Your favorite pizza sauce (I like Hunt's spaghetti sauce - the flavor and the price is much cheaper than pizza sauce
mozzarella cheese
your choice of toppings

Bake them for 5-10 minutes at 350 (follow the directions on the pita bag) until cheese is melted and crust is crispy.

We make our own pizza dough sometimes too, but these are fun because they are so fast and the crust is crispier.

Onion Dip

1 block cream cheese
½ pkg. Lipton’s onion soup mix
milk

Soften cream cheese to room temperature. Add soup mix and enough milk to thin to right consistency. Eat with plain potato chips.

Spinach Dip

This dip is a recent discovery for me, and now something that I cannot live without. Enjoy.

16 oz sour cream
1 c. Mayonnaise - light or regular (not miracle whip)
1 pkg. Knorr Vegetable Soup Mix
1 can (8 oz) water chestnuts drained and chopped
3 green onions, chopped
1 box (10 oz) frozen chopped spinach (Run under hot water in strainer to defrost. Pat dry with paper towel and remove all water.)

Mix together. Refrigerate several hours before serving to blend flavors. Serve in large bread bowl with the center hollowed out surrounded by slices of a French baguette.

Southwestern Chicken Pizza

1 (10 oz.) Boboli thin cheese flavored pizza crust
Cooking spray
1 cup fat free spicy refried beans
1 (4.5 oz) can chopped green chiles, drained
1 ½ cups shredded cooked chicken breast
1 c. shredded reduced fat Mexican cheese blend
2 chopped green onions (use some of the green)
1 Tbl chopped fresh cilantro

Heat oven to 475°. Place pizza crust on ungreased baking sheet. Lightly coat crust with cooking spray. Bake for 5 min.

Combine beans and chiles in bowl and heat for 1 ½ min in microwave. Spread over baked crust. Sprinkle with chicken and cheese.

Bake at 475° for 9 min. or until cheese melts. Spoon salsa onto pizza. Top with green onions and cilantro.

Cut into 8 slices.

(4 WW points per slice)

Strawberry Lemon Jello

I love this jello, it is the perfect blend of flavors and I love the pudding consistency. It's so easy. The hardest part is thinking ahead to let it set overnight before serving.
1 large box lemon pudding (the cook kind)
1 large box strawberry jello
whipped topping

Make Jello according to package directions (4 c. water total). Set aside.

Make pudding according to package directions. Pour jello into pudding slowly, mixing well to avoid lumps. Stir well with whisk until jello and pudding are uniform consistency.

Pour into 9 x 13 glass pan. Cool until set (I have to let mine set overnight).

Top with whipped topping.

The Best Sugar Cookies You Will Ever Eat

The best part about this recipe is you don't have to refrigerate the dough before you use it! So they are fast and easy, plus they have the added benefit of being the best tasting sugar cookies you will ever eat. They are soft and cakey with just a hint of nutmeg. I have had people who swear they don't like sugar cookies ask me for the recipe. I honestly can't decide if I like them better frosted, or just plain without the frosting.

1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. sour cream
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3 1/4 c. flour (double batch = 6 c. flour)

Mix well. Roll out to about 1/4 in. thickness on a floured surface and cut shapes. Don't roll them out too thin. No crunchy sugar cookies allowed. You do not need to grease the cookie sheet.


Bake at 400 degrees for 8-10 minutes. You want them to be soft. Frost and top with sprinkles or other decorations if desired.

Here's a good frosting recipe.