Ingredients:
9" graham cracker pie shell
14 oz. - can sweetened condensed milk
3 - egg yolks (whites not used)
1/2 cup - Nellie and Joe's Key West Lime Juice
Combine milk, egg yolks, and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating.
Serve with Strawberry Whipped Cream:
7 fresh strawberries, halved lengthwise
2 cups heavy whipping cream
1 tsp. vanilla extract
6 Tbsp. powdered sugar
Process strawberries in a food processor or blender until completely smooth, about 30 seconds. (Hint: use personal cup on Ninja blender). Pour through a fine mesh strainer into a small bowl, discard solids.
Beat heavy cream, vanilla, and 3 tablespoons of the strained strawberry mixture in a stand mixed fitter with a whisk attachment on medium high speed until foamy, about 30 seconds. Gradually add powdered sugar beating until soft peaks form, about 1 minute. (Reserve any remaining strained strawberry mixture for another use, or use it to drizzle over top).
Recipe for pie: Nellie and Joe's Key West Lime Juice bottle
Recipe for cream: Southern Living magazine, June 2020
Tuesday, August 4, 2020
Spicy Beef Brisket
Ingredients:
1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp garlic powder
1 tsp bay leaves - crushed
Place a 5-6 lb flat cut beef brisket fat side up in a foil lined baking dish. Sprinkle dry spice mix on top. Dissolve 1 Tbsp beef bouillon in 1/2 cup warm water and pour around sides. (Don't pour on top). Seal foil. Bake 6 hours at 275 degrees. When done baking, scrape off fat and seasonings. Wrap meat in new foil and refrigerate. Strain juice and chill in separate container. When cool, slice meat across grain and put in serving pan. Remove fat from top of juice, stir juice and pour over slices. Heat in slow oven and serve. (Can be frozen and reheated when ready to serve).
1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp garlic powder
1 tsp bay leaves - crushed
Place a 5-6 lb flat cut beef brisket fat side up in a foil lined baking dish. Sprinkle dry spice mix on top. Dissolve 1 Tbsp beef bouillon in 1/2 cup warm water and pour around sides. (Don't pour on top). Seal foil. Bake 6 hours at 275 degrees. When done baking, scrape off fat and seasonings. Wrap meat in new foil and refrigerate. Strain juice and chill in separate container. When cool, slice meat across grain and put in serving pan. Remove fat from top of juice, stir juice and pour over slices. Heat in slow oven and serve. (Can be frozen and reheated when ready to serve).
Pulled Pork Sliders with Ranch Slaw
Ingredients:
2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split
In a small saucepan, combine the pork, barbecue sauce and chipotle chile. Bring to a simmer; keep warm. In a large bowl, combine both cabbages, carrot, parsley and ranch dressing. Season with salt and pepper.
To serve, divide and portion the pork mixture and coleslaw over the slider bottoms. Cover with the bun tops; serve.
Makes 16 sliders, or 8 servings.
2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split
In a small saucepan, combine the pork, barbecue sauce and chipotle chile. Bring to a simmer; keep warm. In a large bowl, combine both cabbages, carrot, parsley and ranch dressing. Season with salt and pepper.
To serve, divide and portion the pork mixture and coleslaw over the slider bottoms. Cover with the bun tops; serve.
Makes 16 sliders, or 8 servings.
Pulled Pork
Ingredients:
3 Tbsp light brown sugar
2 Tbsp fresh rosemary, finely chopped
2 Tbsp salt, coarsely ground
1 Tbsp hot smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, freshly ground
4 lb boneless pork shoulder butt, cut into 6 pieces
2 Tbsp vegetable oil
1/2 cup apple cider vinegar
1/4 cup chicken broth
Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper. Rub over all sides of the pork.
To prepare in a pressure cooker: Heat the oil in a pressure cooker on high. Using the saute setting, brown the pork on all sides in 2 batches, about 5 minutes per batch. Return all pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve. Pressure-cook on high for 1 hour. Let the pot naturally release for 10 minutes, then quick release. Remove the pork; place in bowl. Skim off some fat from the liquid remaining in the pot. Shred the pork into small pieces; top with the remaining liquid from the pot.
Keep the pan drippings and drizzle them over the pork to help retain moisture. Refrigerate for up to three days or freeze for up to six months.
To reheat, place the meat in a covered dish and reheat in a low oven (225 F) until hot.
Makes 8-10 servings.
3 Tbsp light brown sugar
2 Tbsp fresh rosemary, finely chopped
2 Tbsp salt, coarsely ground
1 Tbsp hot smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, freshly ground
4 lb boneless pork shoulder butt, cut into 6 pieces
2 Tbsp vegetable oil
1/2 cup apple cider vinegar
1/4 cup chicken broth
Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper. Rub over all sides of the pork.
To prepare in a pressure cooker: Heat the oil in a pressure cooker on high. Using the saute setting, brown the pork on all sides in 2 batches, about 5 minutes per batch. Return all pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve. Pressure-cook on high for 1 hour. Let the pot naturally release for 10 minutes, then quick release. Remove the pork; place in bowl. Skim off some fat from the liquid remaining in the pot. Shred the pork into small pieces; top with the remaining liquid from the pot.
Keep the pan drippings and drizzle them over the pork to help retain moisture. Refrigerate for up to three days or freeze for up to six months.
To reheat, place the meat in a covered dish and reheat in a low oven (225 F) until hot.
Makes 8-10 servings.
Peach Cobbler Dump Cake
Ingredients:
2 (16 ounce) cans peaches in heavy syrup (undrained)
1 (15.25 ounce) package yellow cake mix
1/2 cup butter
1/2 tsp ground cinnamon
1 quart vanilla ice cream - optional topping
Instructions:
1. Preheat oven to 375 degrees F.
2. Empty peaches into bottom of a 9 x 13 inch baking pan.
3. Cover with the dry cake mix and press down firmly.
4. Cut butter into small pieces and place on top of cake mix.
5. Sprinkle top with cinnamon.
6. Bake for 45 minutes.
7. Serve with vanilla ice cream, if desired.
Switch it up by adding one of these fruity pie fillings instead of peaches:
2 (16 ounce) cans peaches in heavy syrup (undrained)
1 (15.25 ounce) package yellow cake mix
1/2 cup butter
1/2 tsp ground cinnamon
1 quart vanilla ice cream - optional topping
Instructions:
1. Preheat oven to 375 degrees F.
2. Empty peaches into bottom of a 9 x 13 inch baking pan.
3. Cover with the dry cake mix and press down firmly.
4. Cut butter into small pieces and place on top of cake mix.
5. Sprinkle top with cinnamon.
6. Bake for 45 minutes.
7. Serve with vanilla ice cream, if desired.
Switch it up by adding one of these fruity pie fillings instead of peaches:
- Cherry pie filling
- Blueberry pie filling
- Mixed berry pie filling
- Apple pie filling
- Blackberry pie filling
Shared by Stefani Hooped from Six Sisters' Stuff
Thursday, November 22, 2018
Creamy Mashed Potatoes
5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 - 8 oz pkg cream cheese
1/2 cup half and half
1/2 cup cream
1 1/2 sticks softened butter, plus more for baking
1 - 8 oz pkg cream cheese
1/2 cup half and half
1/2 cup cream
1/2-1 tsp seasoning salt
2 tsp pepper
1/2 salt plus more to taste
Milk, if needed, for thinning
Peel potatoes and rinse in cold water. Chop potatoes into chunks. Place into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes and return to the pan. Mash the potatoes with a potato masher for about 5 minutes; the more steam that's released while you mash, the better.
Add the butter, cream cheese, half-and-half, cream, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven at 350 degrees for 15 minutes. Remove the foil and continue baking for 10 more minutes.
(These can be made a couple of days in advance and stored in refrigerator until ready to put in oven. Bake for 40-45 minutes). Great for when preparing a big dinner and you don't want to be preparing everything the same day.
Recipe from The Pioneer Woman
Peel potatoes and rinse in cold water. Chop potatoes into chunks. Place into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes and return to the pan. Mash the potatoes with a potato masher for about 5 minutes; the more steam that's released while you mash, the better.
Add the butter, cream cheese, half-and-half, cream, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven at 350 degrees for 15 minutes. Remove the foil and continue baking for 10 more minutes.
(These can be made a couple of days in advance and stored in refrigerator until ready to put in oven. Bake for 40-45 minutes). Great for when preparing a big dinner and you don't want to be preparing everything the same day.
Recipe from The Pioneer Woman
Monday, November 12, 2018
Baked Salmon
1/4 c. maple syrup (use the real stuff)
1 T. lemon juice
2 T. soy sauce
1 tsp. Dijon mustard
1/2 tsp. ground ginger
1 lb. center-cut salmon filet, no skin
In a zipper-top baggie, mix together the first 5 ingredients. Marinate the salmon in this mixture for 2 to 3 hours, and then bake at 350 degrees until meat is flaky, 20-30 minutes, or grill just a few minutes per side.
1 T. lemon juice
2 T. soy sauce
1 tsp. Dijon mustard
1/2 tsp. ground ginger
1 lb. center-cut salmon filet, no skin
In a zipper-top baggie, mix together the first 5 ingredients. Marinate the salmon in this mixture for 2 to 3 hours, and then bake at 350 degrees until meat is flaky, 20-30 minutes, or grill just a few minutes per side.
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