Fluffy Key Lime Pie (easy)

Ingredients 

1 1/2 cups finely crushed graham crackers (20 squares)

1/3 cup butter or margarine, melted

3 tablespoons sugar

1 can (14 oz) sweetened condensed milk

1/2 cup Key lime juice

1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed

Directions

Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. 

In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. 

Cover and refrigerate about 1 hour or until set. Store in refrigerator. 

Expert Tips

• A native Florida fruit, Key limes are smaller, rounder, more yellowish in color and more tart than the prevalent green Persian limes. If Key limes aren’t available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
• Make it easier. Pick up a frozen ready-made crust and bake as directed on the package. Or, use a ready-made graham cracker crust.

Mom's Pulled Pork with Root Beer

Ingredients

• 1 cup brown sugar
• 1/4 cup kosher salt 
• 4 tablespoons paprika (smoked is best)
• 2 tablespoons coarse black pepper
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder 
• 1 tablespoon chili powder
• 1 tablespoon dry mustard
• 5 - 6 lbs pork butt or shoulder
• 1 can root beer, Dr. Pepper or Coke (must be w/sugar, no diet stuff)

 

Directions 

Combined all spices together and set aside.

Trim excess fat from pork, getting rid of large, visible slabs. In a

9 x 13 pan, place the roast.  Pat rub spices all over the meat, 

top, bottom and sides, cover with plastic wrap and refrigerate 

overnight or for several hours. Place in slow cooker add liquid and 

cook on High for 6 - 8 hours, the meat should fall apart and shred 

very easily. Drain most of the liquid and put shredded meat back 

in the slow cooker and add BBQ sauce and serve on buns.

If desired use for Cafe Rio Pork or for making Pork Nachos.

Electric Pressure Cooker

Use the same directions for preparing the pork but put it in your 

pressure cooker. Select High Pressure and set timer for 50 minutes. 

Let pressure come down naturally for 15 minutes, then use the 

quick release method.

Tip

To shred large quantities of meat, use your stand mixer to shred the pork.

Hearty Bolognese Spaghetti Sauce

Leftover sauce freezes well, I double the recipe to have some
for the freezer. Other uses include Lasagna, as an Italian Sloppy
Joe or as a party dip in a slow cooker with crostini, or as an
appetizer on a slick of fresh mozzarella!

Ingredients

2 T butter
1 T EVOO
6 oz pancetta or bacon, chopped
1 large yellow onion, chopped
2 medium carrots, chopped or shredded
Stems of one fennel bulb, chopped (1 C)
2 lbs ground beef
1 lb ground pork or mild italian sausage
2 cups red cooking wine
1 1/2 cups whole milk
1/8 t ground nutmeg
1 28 oz can whole tomatoes + liquid, cut up
1 parmesan cheese rind (1 to 2 inches)

Directions

In a 4 quart Dutch oven heat the butter and olive oil over medium
heat. Add pancetta (if using bacon don't use the butter and oil).
Cook and stir until just stating to brown reduce heat and add onion,
cook until translucent then add carrots and fennel, cook 2 more
minutes.  To create layers of flavor, take your time and get a good
caramelizing on the veggies. Add the meats with 1/2 teaspoon each of
kosher salt and black pepper. Cook until browned but don't overcook.
Usinga wooden spoon deglaze the pan by adding the wine and scraping up
the browned bits from pan bottom. Simmer uncovered until the wine
is evaporated. Add milk and nutmeg and simmer uncovered until the
milk is evaporated, stirring frequently. (It might seem like an odd
thing to add milk adds to the flavor of the meat without making the
sauce too creamy.) Add tomatoes; stir to combine. When tomatoes
just start to bubble, reduce heat to a very low simmer. Add Parmesan rind.
Simmer, uncovered 2 to 3 hours, stirring occasionally. As sauce cooks,
liquid will evaporate and the sauce will look dry. Add 1/2 cup of water
at a time until you have added 2 to 3 cups, continue to simmer as liquid
evaporates. Keep the heat as low as possible. You want the slightest
bubbling for ultra-tender meat. Adding a little water keeps the sauce
from sticking --- each addition concentrates the flavors.
Makes about 12 servings.

A to Z Bread

An extremely versatile bread. Very moist and delicious. It's a great way to use up odds and ends of frozen berries.

Ingredients

2 C sugar
1 C vegetable oil
3 eggs, lightly beaten
1 T vanilla
3 C all-purpose flour
2 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1 C walnuts, pecans or other nuts, chopped (optional)
2 C - choose any combination of the following to equal 2 cups

A to Z Ingredients

2 C apples, grated                                  2 C applesauce
2 C fresh apricots, chopped                   2 C bananas
2 C carrots, grated                                 2 C cherries, pitted and chopped
2 C fresh coconut, grated                      2 C dates, pitted and chopped
2 C eggplant, grated                              2 C figs, finely chopped
2 C seedless grapes                               2 cups honey (omit the sugar)
1/2 C lemon juice + some zest              2 C marmalade (omit 1 C sugar)
2 C peaches, chopped                            2 C pears, chopped
2 C crushed pineapple well drained      2 C canned pumpkin
2 C raisins                                             2 C raspberries
2 C rhubarb, chopped                           2 C fresh strawberries,  chopped
2 C frozen strawberries, drained          2 C sweet potatoes, grated
2 C yogurt                                            2 C zucchini, grated

Directions

1) In a mixing bowl combine the sugar, oil and eggs, mix well.
2) Stir in A to Z ingredients of your choice and vanilla.
3) Combine flour cinnamon, baking powder, baking soda and salt, stir into
    liquid ingredients just until moistened. Stir in nuts.
4) Pour into 2 greased 8" x 4" loaf pans. Bake at 325 F for 55-65 minutes
    or until a wooden pick inserted car the center comes out clean. Cool in
    pan 10 minutes before removing to a wire rack.

I usually measure all the dry ingredients into 3 or 4 ziplock bags and keep them
in the pantry so all I have to do is add the wet ingredients and the A to Z of
my choice ... makes for a quick way to make the breads without all
the measuring!

Sweet Corn Tamale Cakes the Cheesecake Factory by Todd Wilbur

Ingredients

SALSA VERDE:


2 tomatillos, diced


4 ounces mild green chilies, drained and diced


1 green onion, minced


2 tablespoons fresh cilantro, minced


1 1⁄4 teaspoons granulated sugar


1 ⁄4 teaspoon ground cumin


1 ⁄4 teaspoon salt


1 pinch ground black pepper


FOR TOMATO SALSA:


1 medium tomatoes, diced


1 tablespoon minced Spanish onion


1 tablespoon fresh cilantro, minced


1 ⁄4 teaspoon lime juice


1 ⁄2 small jalapeno, seeded and minced (optional)


1 dash salt


1 dash ground black pepper


FOR SOUTHWESTERN SAUCE:


1 ⁄2 cup mayonnaise


1 teaspoon white vinegar


1 teaspoon water


3 ⁄4 teaspoon granulated sugar


1 ⁄2 teaspoon chili powder


1 ⁄4 teaspoon paprika


1 pinch cayenne pepper


1 pinch onion powder


1 dash salt


1 dash garlic powder


FOR CAKES:


1 1⁄2 cups frozen sweet corn


1 ⁄2 cup butter, softened


3 tablespoons sugar


1 pinch salt


1 ⁄2 cup corn masa harina flour (corn flour)


2 tablespoons all-purpose flour


FOR GARNISH:


1 ⁄4 cup sour cream


1 ⁄2 avocado, diced


2 tablespoons fresh cilantro, chopped




DIRECTIONS:




Prepare salsa verde by combining all prepared ingredients. Chill.
Prepare tomato salsa by combining all prepared ingredients. Chill.
Prepare southwestern sauce by combining all ingredients. Chill.
Preheat oven to 400°F.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Sister Anderson's Easy Flan

Ingredients

1 C white sugar

4 large eggs 

1 14 oz can sweetened condensed milk

1 can whole milk or 1 can evaporated milk

1 T Mexican Vanilla

Directions

1. Preheat oven to 350 F
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In Blender beat eggs well (about 2 minutes)
4. Beat in sweetened condensed milk.
5. Beat in whole milk and Vanilla … (can not substitute low-fat milk ... use can from sweetened condensed milk to measure whole milk) … beat for 3 to 4 minutes.
6. Pour mixture into prepared baking dish.
7. Bake in a waterbacth for 45 minutes to an hour, knife should be clean when inserted into center of Flan.
8. Let it cool completely, use a sharp paring knife around the edges then carefully invert onto a dish with sides to catch the extra syrup. Serve warm or refrigerate and serve cold with whipped cream.

NUTTY OATMEAL CRANBERRY BARS

INGREDIENTS

FOR OATMEAL CRUST:

1 1/4 cups all-purpose flour

1 1/4 cup old fashioned oats

3/4 cup packed brown sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

8 tablespoon salted butter, melted

2 tablespoons lemon juice

FOR CRANBERRY NUT TOPPING:

1 cup sour cream or greek yogurt

2 teaspoons vanilla extract

1/2 teaspoon lemon zest

3 tablespoon all-purpose flour

1/2 cup packed brown sugar

2 cups fresh cranberries

3/4 cup chopped pecans or walnuts

INSTRUCTIONS

1) Preheat oven to 325-degrees F. Grease or coat with cooking spray a 9x13-inch baking pan.

2) For Oatmeal Crust: Prepare crust by whisking together flour, oats, brown sugar, salt, baking soda, and cinnamon. Stir in melted butter and lemon juice until combined. Evenly press mixture into the bottom of prepared baking pan.

3) For Cranberry Nut Topping: Combine sour cream, vanilla extract, lemon zest, flour and brown sugar. Spread mixture over crust. Spread fresh cranberries evenly over mixture, lightly pressing into mixture. Evenly spread top with chopped nuts.

4)Bake at 325-degrees F for 45-50 minutes, until light brown. Let cool completely in pan before slicing.

Avocado Ranch Dressing

Ingredients

1 Avacado
1/2 C Sour cream
Juice of 1 lemon
1 clove garlic, finely chopped
2 t each finely chopped chives, fresh dill & flat-leaf parsley

Puree all ingredients in food processor or with an emersion blender. Season with salt and pepper to taste.

Great on wraps, salads and bbq sandwiches. Does not keep well.

Instant Pot Crack Chicken

Ingredients

• 4 slices thick cut bacon, diced
• 1 large sweet onion diced
• 3 chopped cloves of garlic

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• salt and fresh ground pepper, to taste

• 8 ounces cream cheese, room temperature
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• salt and fresh ground pepper, to taste
• 1 cup low sodium chicken broth

• chopped fresh parsley
• sliced green scallions

Instructions

1. Press the "Sauté" button on the Instant Pot and wait for it to heat up.
2. Add the diced bacon and cook for a minute or two, add onion then cook to  to a desired crispness. Add garlic for last minute. Remove from the Instant Pot, set aside.
3. Heat olive oil in the Instant Pot.
4. Season chicken with paprika, garlic powder, salt, and pepper.
5. Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
6. In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
7. On the Instant Pot press "Cancel" to stop sautéing.
8. Add cream cheese mixture to the Instant Pot.
9. Pour in the chicken broth.
10. Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
11. Remove lid and transfer chicken to a cutting board to shred it.
12. Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
13. Top with previously prepared bacon, fresh parsley, and scallions.
14. Serve.

    
    

    • IF the sauce is too thick, stir in a bit of water.
    • IF the sauce is too thin, make a slurry with cornstarch and a little cold water; mix until smooth. Stir the mixture into the hot liquid until it’s blended.

WHAT DO YOU EAT CRACK CHICKEN WITH?

Crack chicken is basically a chicken filling meant to be used in sandwiches, or for an entree salad ... but would also be good for lettuce wraps, in tortillas, make nachos or just have chips, eating it as a dip ... be creative!

SLOW COOKER CRACK CHICKEN

Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

HOW TO FREEZE CRACK CHICKEN

Let chicken cool down completely; then transfer to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.

Chicken Marsala

Ingredients

8 boneless skinless chicken breasts
salt and pepper to taste
4 cloves minced garlic
2 cups thickly slices mushrooms (baby bella are best)
2 cups marsala cooking wine
1 cup chicken stock
1/2 cup cornstarch
Fresh parsley, roughly chopped for garnish
Cooked Egg Noodles

Instructions

Spray chicken with non-spicy spray or rub with olive oil then season with salt and pepper to taste.

Using the sear function on your pressure cooker, sear chicken breast.

Top chicken with garlic, mushrooms and marsala wine. Set pressure cooker to high pressure for 7 minutes. Once time is up release pressure.

Transfer chicken to a plate and cover with foil to keep warm.

Return pressure cooker to sear feature. Bing mixture to a boil.

Whisk together chicken stock and cornstarch until dissolved, then pour into boiling mixture and stir until thickened.

Add chicken back and cook another couple of minutes. Adjust seasoning.

Place egg noodles in serving dish top with a chicken breast, sliced on the diagonal, and ladle on the sauce.

Sprinkle with parsley and serve.

Note: Can also be made in a crockpot. Adjust cooking times.

Mom's Keto Fruit Scones

Ingredients

2 C Almond Flour
3 Beaten eggs
1/4 C Whole milk or half & half
2 T Stevia or equivalent of 1 1/2 C Sugar
1 T Vanilla
1 T Baking Powder
1 C sliced fruit or small whole berries (blueberries)

Heat oven to 375 and line baking sheet with parchment. Beat eggs and milk together, add flour, stevia, baking powder and vanilla, combined all ingredients, then fold in fruit gently.  Drop  2 - 3 T of batter per scone, should make 12 to 16 scones depending on the size. Bake 13 to 15 minutes or until tops begin to brown, let cool 10 minutes ... yummmm! 4 - 6 carbs