Key Lime Meringue Pie

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This pie was another key lime recipe I made for Mr. Meat Eater.  I was pleasantly surprised when I tasted it and had to have my own piece.  It was delicious and I’ll be making this pie again in the near future.

Now, the recipe for the filling called for 5 egg yolks and the meringue called for 4 egg whites.  I used 5 egg whites for the meringue ~ no sense in wasting that last egg white.  I also used Nellie and Joe’s key lime juice instead of fresh lime juice.  I also made my own graham cracker crust instead of using a bought one.  I just followed the directions on the box.  I always find the meringue on pies gets really sticky after the first day so it would be easier to cut the pie into slices before refrigerating for the night.

I’m sure I got this recipe from Pinterest and it is attributed to the Deen Brothers.

Key Lime Pie

Key Lime Meringue Pie

Filling:
5 large egg yolks
1 (14 oz) can sweetened condensed milk
2 tsps grated lime zest
1/2 cup key lime juice ~ I use Nellie and Joe’s
1/2 cup heavy cream
1 prepared graham cracker crumb crust

Meringue:
5 egg whites
6 tbsps sugar
1/2 tsp cornstarch
pinch of salt

Preheat oven to 325º.

In a medium bowl, mix together the yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour into crust and bake for 20 minutes or until firm.

Increase oven temperature to 350º.

Meanwhile, using a mixer, beat the egg whites until soft peaks form. In a small bowl, mix together the sugar, cornstarch, and salt. Add the sugar mixture, a spoonful at a time, to the egg whites, beating between additions. Beat until sugar dissolves.

Spoon meringue over the hot pie filling. Bake for 10-12 minutes or until the meringue is golden.

Serve pie warm or at room temperature.

Makes 8 servings.

Happy Cooking!

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Mimosa Punch

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Last weekend my family had a couples shower for my daughter and her fiance at my house.   It was a brunch and one of the things that I personally HAVE to have at a brunch is a mimosa.  Well, I just hate making individual drinks so I found a recipe for a mimosa punch from Paula Deen and it must have been good because it was gone lickety-split.  I had a little taste of the dregs in the bottom of the bowl and it WAS delish.  This is the way I’ll be serving mimosa at brunch parties from now on ~ only I’ll double the recipe, LOL!.

Earlier in the week, I made orange cubes to put in the punch by cutting up an orange in slices, then cutting the slices in half and putting them in a muffin pan.  I added water to fill the cups and froze.  Once frozen, I set the pan on the cupboard for a few minutes until they just loosened up in the pan.  I popped them out and tossed into a ziplock bag and put back in the freezer.  Very easy to do and you can use any fruit you want.

You’ll have to excuse the pictures ~ I was trying to get them while guests were helping themselves to the food and I didn’t want to be pushy.  I don’t think I got pictures of everything but I’ll just have to remake them!

VIEW PRINTABLE RECIPE HERE!

Mimosa Punch

1 (12 ounce) can orange juice concentrate, thawed
1 liter club soda
2 bottle champagne

Pour thawed juice concentrate in a punch bowl. Stir in the club soda. Add 2 bottles champagne and stir lightly to mix.

Makes anywhere from 10 to 20 servings depending on the size glasses you use to serve it in.

Happy Cooking!

Key Lime Pie with Gingersnap and Coconut Crust

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Key Lime Pie is Mr. Meat Eater’s favorite pie.  I do not like it at all.  So, being the nice wife that I am, I made him one for his first day back at work.  I did taste it and it’s very lime-y and the crust is a great contrast to the pie.  It’s super easy to make.

I wanted to show the crust in the picture since everyone knows what a Key lime pie looks like.

The recipe came from a cookbook called More Recipes Worth Sharing.

Key Lime Pie with Gingersnap Crust

Crust:
1 1/2 cup gingersnap cookies, crushed (about 18 cookies)
3/4 cup sweetened, flaked coconut
4 tbsps butter, melted

Filling:
1 (15 oz) can sweetened condensed milk
1/2 cup Key lime juice (I used Nellie and Joe’s)
grated rind of 1 lime
4 egg yolks

For the crust: In a food processor, pulse the cookies until fine crumbs; add coconut and pulse; add melted butter and pulse. Press into a pie pan. Bake at 350º for 8-10 minutes. Cool before filling.

For the filling: Mix all the ingredients and fill cooled pie shell. Bake at 350º for 7-10 minutes.

Makes 8 servings

Happy Cooking!

Lemon Muffins

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I baked these delicious lemon-y gems quite some time ago and forgot all about them.  They are easy to make and nice and lemony.  I’ve seen this recipe all over the internet and decided it was time to make them and I’m glad I did ~ there is also a recipe floating around out there that uses the same basic recipe (a few differences) and makes a loaf of quick bread.

Lemon Muffins

Muffins

1 3/4 cups flour
3/4 cup sugar
1 tablespoon lemon zest, grated
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 ounces lemon yogurt
2 tbsps sour cream
1 eggs
6 tablespoons butter, melted
1 tablespoon lemon juice

Glaze
1/3 cup lemon juice
1/4 cup sugar
2 teaspoons lemon zest

Preheat oven to 400 degrees. Grease or spray muffin pan with pam.  Don’t use paper liners as the muffins soak up for glaze if not in liners.

Mix together dry ingredients in a large bowl and make a well in the center. In a separate bowl mix together wet ingredients.
Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it’s ok if there are some lumps.

Bake 20 minutes, edges should get just a little brown, test as usual.

While muffins are baking, prepare glaze.

Glaze ~ mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly. Keep warm low heat.

As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.

Makes 12 muffins

Happy Cooking!

Lemonade Chicken

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In my July/August issue of the Food Network magazine, I found this recipe in the “A Picnic for Six” article.  It’s an easy recipe but I would have liked more lemony flavor so next time I make it, I’ll add more lemon.  Other than that, we really enjoyed this chicken.

I do have to apologize for the picture but I was late with dinner and the hoardes were starving and refused to wait while I took a picture, LOL!

Lemonade Chicken

2 tbsps grated lemon zest
1/2 cup fresh lemon juice
1 cup water
3 tbsps packed brown sugar
1/3 cup buttermilk
12 chicken drumsticks
2 cups panko
1 tbsp fresh thyme (don’t leave this out as it adds really good flavor)
pinch of cayenne
1/4 cup mayonnaise
olive oil cooking spray

Mix 1 tbsp. zest and lemon juice in a bowl. Add the water and sugar and stir to dissolve the sugar. Whisk in the buttermilk. Place mixture in a large ziplock bag. Season chicken with salt and pepper and add to the ziplock bag and marinate in the refrigerator for 4 hours or overnight.

Preheat the oven to 400º.

Mix the panko, thyme, 1 tbsp zest, cayenne, salt and pepper in a shallow dish. Put mayonnaise in a shallow bowl.

Place a rack on a baking sheet with sides (like a jellyroll pan) so the juice won’t go all over your oven and cause a fire and spray the rack with the olive oil cooking spray. Use two sheets if you don’t have enough room on one.

Drain the chicken and get rid of the marinade. Dip each drumstick in the mayo and then in the panko mixture and place on the rack. Spray the tops of the chicken with the spray.

Bake for 35 minutes, turn, and continue to bake for another 35 minutes or until golden brown.

Makes 6 servings.

Happy Cooking!

Fresh Lemonade

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Lemonade is so good on a hot summer day and we love this version.   It takes quite a few lemons (don’t sub the stuff in a bottle ~ use fresh lemons) but it’s well worth it!

Fresh Lemonade

1 3/4 cups sugar
8 cups water
1 1/2 cups fresh lemon juice

In a saucepan, mix 1 cup water and sugar together. Bring to a boil and boil until the sugar is dissolved. Cool syrup to room temperature than refrigerate until it is chilled.

Remove seeds from lemon juice but keep the pulp.

In a pitcher, stir together the chilled syrup, lemon juice and the 7 cups of water. Mix well. Add lemon slices and ice if desired.

Makes 12 or so servings (or more if you are using small cups). This is really a guess, you’ll have to judge for yourself.

Happy Cooking!

Perfect for Summer Lemon Bars and Some Chitchat!

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Happy Father’s Day to all the Dads out there!  I hope you have a great day!

We had a wonderful time at our niece’s wedding in Boston ~ she was a beautiful bride and I hope that she and her new hubby have a fabulous life together.  Right now they are in Paris for their honeymoon ~ how great is that?

The happy bride and groom:

To keep this food related, their wedding cupcakes were made by the daughter of Chef Todd English ~ red velvet cupcakes with cream cheese and white chocolate frosting:

On to the lemon bars…this recipe is easy and so lemony!  They are perfect for any time of year but really seem to hit the spot during the summer. Please use fresh lemon juice and zest in this recipe or they won’t be nearly as delicious.

Lemon Bars

Crust:
1 cup butter, room temperature (no substitutes, they just taste better with butter)
1/2 cup sugar
2 cups flour

Filling:
1 1/2 cups sugar
4 tbsps flour
zest of 1 lemon
4 eggs
2 fresh lemons, juiced (no substitutes)

Preheat oven to 350º.

In a mixer bowl, blend together the butter, 2 cups of flour, and 1/2 cup sugar. I mixed it in my KitchenAid ~ it won’t come together in a ball. Press into the bottom of an ungreased 9×13 pan. Bake for 15 to 20 minutes, until golden.

In a medium bowl, whisk together the sugar, flour, and zest then add the eggs and lemon juice and whisk until well combined. Pour filling over the baked crust.

Bake for 20 more minutes.

The bars become more firm as they cool.

Makes anywhere from 12 to 14 servings depending on how large or small they are cut.

Happy Cooking!