Key Lime Pie Bar

Ingredients:

Crust

12 full-sheet graham crackers

6 Tbsp butter, melted

1/4 c sugar

Filling

4 ounces cream cheese, softened to room temperature

4 large egg yolks

14-ounce can of sweetened condensed milk

1/2 cup key lime juice

2 teaspoons lime zest (1 lime )

optional for topping: whipped cream

Instructions:

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

Make the crust:  Use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.

Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling in the next step.

Make the filling: Using a mixer beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined. After mixing the filling with your mixer, give it a final whisk by hand to make sure there are no cream cheese lumps at the bottom of the bowl. Pour filling evenly onto the warm crust.

Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only a little jiggly.

Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 2 hours.

Lift the parchment paper out of the pan and cut into squares.  Top with whipped cream.

Store in an airtight container in the refrigerator for up to 5 days.

Strawberry sauce

Ingredients:

1 Tbsp cornstarch

3 Tbsp water

1 lb strawberries, hulled and sliced*

2 tsp lemon juice 

1/4 c sugar

Instructions:

Whisk the cornstarch and water together until all the cornstarch is dissolved. 

Place all of ingredients, into a small saucepan over medium heat. Stir the mixture as it cooks breaking up some of the strawberries as you stir. 

Bring it to a simmer for 5 minutes, stirring constantly. Remove pan from the heat and allow to cool. The mixture will thicken as it cools.

* If using frozen; don’t thaw

Smash potatoes

This pretty basic and be used for any number of potatoes.  I used yukon gold and they turned out amazing.

Boil potatoes in salted water 25 minutes or until fork slides out easily.

On foil lined baking sheet smash potatoes.  (Thickness will determine baking time).  Add 1 Tbsp butter to the middle of each potato.  Drizzle with EVOO and sprinkle with seasoning of choice.  I used salt, pepper, garlic powder and onion powder.

Bake at 425 degrees for about 20 minutes or until close to desired crispness.  I added Parmesan cheese and let it get golden brown.  

Serve up 

Snickerdoodles

My go to for banking recipes is almost always Sally's Baking.  She has never steered me wrong.  This recipe is no different.

Ingredients:

3 c flour 

2 tsp cream of tartar

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

1 c butter, softened to room temperature

1 1/3 cup  sugar

1 large egg + 1 large egg yolk (room temperature)

2 tsp vanilla extract

Topping:

1/3 c sugar

1 tsp cinnamon

Instructions:

Preheat oven to 375°F. 

Prep topping: Combine the granulated sugar and cinnamon together in a small bowl.

Cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.  DO NOT SKIP THIS STEP!! 

Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Slowly add the dry ingredients to the wet ingredients. The dough will be thick.

Roll cookie dough into balls, about 1.5 Tablespoons each.  I use my cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.

Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Cocktail sauce

1/2 C ketchup

1 1/2 Tbsp fresh lemon juice

1 Tbsp Worcestershire sauce

2 Tbsp prepared horseradish

1 clove garlic minced

1tsp black pepper, large grind

3 dashes hot sauce

Mix together well.

Pumpkin Pie

Ingredients:

1 frozen unbaked deep dish pie crust, 9-inch

1 can (15 ounces) canned pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon Pumpkin Pie Spice

1 teaspoon Vanilla Extract

INSTRUCTIONS:

Preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack.

Dust Repelling Spray

 2 C Water

1/4 C White Vinegar

3 drops dish soap (blue dawn)

1 Tbsp olive oil

10 - 12 drops of your favorite essential oil

Add to a spray bottle and shake up

Cleaning Paste

 1 C baking soda

1/4 C dish soap (blue dawn)

1/4 C Water

Mix well and put in a squirt bottle

Instant Pot Mac and Cheese

Ingredients:

16 ounces elbow macaroni

4 cups chicken broth

4 Tablespoons butter

½ teaspoon salt

1/2 tsp pepper

1 cup half and half

2 cups sharp cheddar cheese, shredded

½ cup shredded Mozzarella cheese

½ cup shredded Parmesan cheese

½ teaspoon garlic salt

½ teaspoon dry mustard

Instructions:

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is completely covered by liquid.

Cut butter into small pieces and place on top of pasta. Add salt.

Cook on MANUAL button for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Add half and half, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.

Maple Glazed Apple Blondies

Ingredients:

Blondies

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter softened

1/4 cup sugar

1 cup dark brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

Apple Filling

2 large apples chopped finely

2 Tbsp brown sugar

1 Tbsp butter

1/2 tsp vanilla extract

1/2 tsp cinnamon

Maple Glaze

2 Tbsp butter

1/4 cup pure maple syrup

1/2 cup powdered sugar

1/4 tsp vanilla extract

1/8 tsp ground cinnamon

Instructions:

Preheat oven to 350 and line an 11x spray with pan with cooking spray

Apple Filling:

On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool.

Blondies:

Cream butter until light and fluffy, about 1 minute. Add in brown sugar and granulated sugar, and mix until well combined.

Add in eggs, 1 at a time, beating well after each addition.

Add in salt and vanilla extract. Mix until combined.

In a separate bowl, mix flour, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.

In the bottom of the pan, spread half the blondie batter evenly, using an off set spatula.

Spread apple filling all over the layer.  Top with remaining blondie batter and spread evenly.  Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.

Maple Glaze:

Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.

Allow bars to cool for about 10 minutes, then pour the glaze over the bars and allow it to set.