key lime pie

1 can eagle brand sweetened cond. milk
4 eggs yolk (set whites aside)
1/2 cup lime juice

-Mix together
-beat 1 egg white stiff. Fold ito above mixture
-beat 3 egg whites and gradually add 6 tablespoons of sugar and 1/2 teaspoon cream of tarter
Put into pie shell (graham cracker)
Bake until egg whites are golden
250 degress to 300 degress.

Choclate Tort

Crust:
1 stick of butter
1 cup flour
1/2 cup chopped nuts
-mix together and bake 15 minutes at 350 degrees, let cool when done

Layers:
(1st layer)
1 cup confectioners sugar
1 pkg of cream cheese (8 oz)
1 cup cool whip
- cream together and spread over the cooled crust

(2nd layer)
2 small pkgs of Instant chocolate pudding
3 cups milk
-pour immediately over cream cheese and crust

(3rd layer)
Spread on top another cup or two of cool whip and sprinkle with chopped nuts

Royal Icing

3 large eggs (whites only)
1/2 teaspoon cream of tarter
1 pound confectioners sugar
paste food coloring for color works best, can use liquid
Lemon Juice (optional) (small amount)

1. In a large bowl beat egg whites and cream of tarter with electric mixer until frothy
2. Gradually add confectioners sugar and beat 5 to 7 minutes until glossy, stiff peaks form when beaters are lifted.
3. can add small amount of lemon juice for taste or to thin icing

* Makes 2.5 cups, enough to decorate about 25 to 30 3 inch cookies.

When actually working with the icing, keep it covered with a damp cloth to prevent from drying out.

pumpkin cake roll

preheat oven to 375 degrees.
cook time: 12 to 15 minutes
Ingredients:
3/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup chopped nuts

Filling
2- 3 oz pkgs cream cheese
1/2 teaspoon vanilla or almond extract
1/4 cup butter
1 cup sifted powered sugar

grease a 15x10x1 jelly roll pan and set aside.
-In bowl #1, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg
-In bowl #2, beat whole eggd at high speed with electric mixer about 5 minutes. Gradually add sugar until it dissolves. Stir in pumpkin and lemon juice
-Fold dry ingredients into mixture and spread evenly into prepared pan. Sprinkle chopped walnuts on top and bake at 375 degrees for 12 to 15 minutes.
-Remove from oven and immediatelyloosen edges of cake from pan and turn onto a clean small hand towel. sprinkled with powered sugar.
-Starting at one end, roll towel ands cake together and let cool completely

For Filling:
-Beat cream cheese, butter and extract. gradually beat in powered sugar.
-unroll cake and spread inside roll and chill.

Chocolate Espresso Cake

Ingredients:
3oz fine quality semisweet chocolate
1 1/2 cups Hot brewed coffee or espresso
3 cups sugar
2 1/2 cups all purpose flour
1 1/2 cups unsweetened cocoa powder (not dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon Salt
3 large eggs
3/4 cups vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoons Vanilla exract

Preheat oven to 300 degrees
butter pans, line bottoms with rounds of parchment paper, butter again and dust with cocoa powder

Finely chop Chocolate and combine in bowl with hot coffee. Let mixture stand stirring occasionally until the chocolate is melted and mixture is smooth.

in a large bowl:
sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.

in another large bowl:
(with electric mixer)
beat eggs until thinckened slightly and lemon colored (about 3 minutes)
slowly add: oil, buttermilk, vanilla and melted chocolate mixture to eggs
MIX WELL
Add sugar mixture and beat on medium speed until combined well

divide mixture evenly into cake pans

cook time: 1 hour - 1 hour and 10 minutes.

Raspberry Ganache

ingredients:
1 1/2 lbs milk chocolate; chopped and melted
1 cup heavy whipping cream
1 cup raspberry Jam
1 teaspoon raspberry flavoring

Directions:
stir until mixed well
Use as Filler for layers

Buttercream Icing

Ingredients:
2 sticks of butter
2 cups crisco shortening
1 teaspoon wiltons butter flavoring
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 lbs powdered sugar
1/2 teaspoon Salt
1 tablespoon "Just Whites" Meringue powder
2 tablespoons Water (if necessary)

In a mixer:
Mix crisco, butter and salt for 5 minutes on low
then add: almond, butter and vanilla extracts
mix well
add: 1 lb of powdered sugar and meringue powder to mix

continue to add 1/2 cup of powdered sugar at a time until you get the consistency you want; blend well on low

*add a little milk (a teaspoon at a time) if frosting is to thick

Marshmallow Fondant Icing

Ingredients:
16 ounces White Mini Marshmallows
2-5 tablespoons Water
2lbs Icing Sugar (C&H Cane Powered Sugar)
1/2 cup Crisco Shortening

Directions:
Melt Marshmallows and 2 tablespoons of water in microwave for 30 seconds, stir and microwave for an additional 30 second, repeat (this usually takes 2 1/2 minutes)

Place 3/4 of the powered sugar on top of the melted marshmallow mix.

Now grease your hands GENEROUSLY then heavily grease the counter you are going to be working on.

Dump the bowl of mixture in the middle of the counter, start kneading like you would bread dough. Add rest of powered sugar and knead more.

*regrease hands and counter if necessary*

add a tablespoon of water if it starts to tear. This process takes about 8 minutes

TO STORE:
coat with a good layer of crisco shortening and double wrap in a plastic wrap and store in a ziploc bag

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)

Ingredients
4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter-flavored cooking spray
1 (8-ounce) package pre-sliced baby Portobello mushrooms
1 cup dry red wine
2 tablespoons butter
1 teaspoon minced fresh rosemary

Directions:
1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.

Chicken Pot Pie

Preheat Oven to 350 Degrees

ingredients:
1 Tablespoon Margarine or Butter
1 Cup Chopped Celery
1 – 10 ¼ oz Can Cream of Chicken
½ Cup Milk
½ Teaspoon Onion Powder
¼ Teaspoon Dried Thyme Leaves
1/3 Teaspoon Pepper
1 - 16 oz bag of Frozen Vegetables – California Blend
1 ½ Cup Cooked Cubed Chicken Breast
1 – 10oz Can Hungry Jack Refrigerated Flakey Biscuits

Directions:
In a large skillet melt margarine, add celery and stir over Medium-High heat until crisp-tender. Stir in soup, milk onion powder, thyme and pepper. Mix well.
Stir In vegetables and chicken, heat thoroughly.
Spoon into 12x8 in baking dish, separate dough into quarters (each biscuit into 4 pieces). Arrange biscuits over hot mixture. Bake in oven for 20-25 minutes or until biscuits are golden brown and filling is bubbly

Serve over rice.
Serves 6.

Chicken and Broccoli

Chicken and Broccoli Casserole

Preheat Oven to 350 Degrees

ingredients:
8 Chicken Breast (cut up and slightly cooked)
20oz Fresh or Frozen Broccoli Spears

Velvet Sauce
4 Teaspoons Butter
2 Tablespoons Flour
½ Cup of Milk
2/3 teaspoon salt
Dash of Pepper
Dash of Paprika
1 Can Cream of Something soup (chicken, broccoli, mushroom)
½ lb Shredded Cheddar Cheese
½ Cup Sour Cream


FOR THE SAUCE
Melt the butter and flour together. Gradually stir in the milk until it comes to a boil. Season and add the soup and 2/3 of the cheese. Stir until the cheese is melted.

Remove and cool slightly. Stir in the sour cream. Layer the chicken and broccoli. Pour Sauce over layers and add remaining cheese on top

Bake for 30 minutes
Serve over white rice

Lasagna Florentine

Lasagna Florentine

NOTE: read all the directions first before making, some of the directions can be done in a different order to make things a little smoother in the kitchen


Preheat Oven to 350 Degrees

ingredients:
2 Chicken Boulion Cubes
¼ Cup of Water
½ Cup Butter
1/3 Cup Flour
1/3 Teaspoon salt
1/3 Teaspoons Dry Italian Seasoning
Dash of Garlic Salt
Dash of Ground Nutmeg
½ Teaspoon Lemon Pepper
1 Cup Whipping Cream
2 Cup Half and Half

¾ Cup Onion
1 Tablespoon Butter
2 – 10oz Pkg. Frozen Spinach (Thawed)
1 Egg Slightly Beaten
1 ½ Cup Shredded Mozzarella Cheese
8oz Sour Cream
9-12 Lasagna Noodles
½ Teaspoon Salt
½ Cup Grated Parmesan Cheese

Directions:

Cook lasagna noodles, dissolve boulion cubes in water, set aside
Melt ½ cup butter in a sauce pan over low heat add flour, salt, dry Italian seasoning, garlic salt, ground nutmeg, white pepper, lemon pepper. Stir till smooth, stir one minute consistently.
Gradually add boulion mixture and both creams (whipping and half and half)
Stir over medium heat until thick and bubbly, set aside
Sauté onions in 1 tablespoon of butter, drain spinach well (press in paper towel). Combine spinach, egg, onion, cheese and sour cream. Stir well and set aside
With cooked lasagna noodles, layer 3 noodles in lightly greases pan, spread spinach mixture, repeat 3 noodles then ½ of the cream sauce, then 3 more noodles and remaining sauce. Sprinkle with parmesan cheese and bake uncovered at 350 degrees for 30 minutes.

One of my moms recipes, and again another favorite!

Southwestern Pasta

Southwestern Pasta

Ingredients:
3-4 Ripe Tomatoes
2-3 Tablespoons Olive Oil
1 Jalapeño – Finely Chopped
3 Tablespoons Fresh Cilantro
½ Teaspoon Chili Powder
1 Tablespoon Fresh Lime Juice
¼ Teaspoon of Salt or Onion Salt
¼ Teaspoon of Ground White Pepper
4oz Angel Hair Pasta
4oz Feta Cheese

Directions:
Coarsely chop tomatoes over a bowl reserving juice.
Combine tomatoes, olive oil and remaining ingredients (holding cheese and pasta aside).
Let ingredients stand at room temperature (1-2 hours).
Cook angel hair pasta as directed.
Drain pasta
Serve tomato mixture on top of pasta, top with feta cheese.


This is one of my moms recipes, and one of my favorites growing up!

Home-Made Granola Bars

Granola Bars

ingredients:

2 cups organic oats
1 cup brown sugar
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
½ cup honey
1 cup almonds
1 cup chocolate/peanut butter chips
Dried fruit

Directions:

Mix ingredients and press into greased pan (11X13). Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in airtight container.

This was given to me by a friend who got it from a friend of hers.