Easy Key Lime Pie

This recipe is adapted from "Easy Key Lime Pie I" from Dinner2 from AllRecipes.com

10 egg yolks, beaten
(2) 14 oz cans sweetened condensed milk...28 oz total
1 C. key lime juice (different than lime juice)
9 inch prepared graham cracker crust
Cool whip and lime slices for the top

Preheat oven to 375
In a bowl combine egg yolks, sweetened condensed milk and lime juice.  (You do not cook the pie filling before pouring into the crust)
Mix well
Pour enough into graham cracker crust to fill the crust.  You will NOT use all of the filling.  The filling will NOT rise at all while baking.
Bake in preheated oven at 375 for 25 min.  It will still be jiggly when you pull it out.  It does NOT brown on top.
Allow to cool.
Top with whipped cream and lime slices.  (this is important...or this pie looks really plain)

Jacque's Strawberry Frosting

This recipe is from Jacque M. so you know it's good!  It is a light whipped cream frosting.

1/2 C. mashed strawberries (fresh or frozen) (measure after mashed)
3 T. sugar
3 oz softened cream cheese
3/4 C. heavy whipping cream

Beat strawberries and sugar in mixer.  Add cream cheese and mix until smooth.  Add whipping cream and beat until stiff.

Pecan Pie

This recipe was from a woman in my home ward growing up.  It is the best pecan pie I have ever tasted.

Mix the following in a bowl
1 C. white corn syrup
1 C. brown sugar (I do light brown, but you can also use dark brown)
1/3 C. melted butter
1 tsp vanilla
1/4 tsp salt

Add
3 whole eggs, slightly beaten

Add
1 1/2 C. pecans (6 oz bag is 1 1/2 C)

Pour into an unbaked pie shell.  Cover pie crust edges with tinfoil.  Bake @ 350 for a total of 60 min.  Remove the tinfoil 5 minutes before finished baking.  The pie will still be jiggly when you pull it out.  Cool and top each slice with icecream or whipped cream.  It is very rich, so serve small slices.

Dinner Rolls

This was the recipe my Mom always made growing up, so now this is the recipe I make as an adult.

Combine
1 yeast cake (2 1/4 tsp)
1/4 C. warm water
1 T. white sugar

In a separate bowl beat
3 eggs
1/2 C. sugar
1/2 tsp salt
1/2 C. melted butter

After yeast is bubbly, combine both bowls.

Add
1 C. water
4 1/2 C. white flour

Mix well with large spoon

Turn out on floured surface.  Knead and add a little flour at a time until the dough is no longer sticky.

Prepare a large clean bowl by spraying with pam.  Place dough in the bowl.  Cover with saran covered with pam.

Allow to double in size.

Punch down and fix the way that you want to (ie: regular rolls, crescent rolls, etc).  When fixed the way you want, dip each roll in melted butter and place on a tray to rise a 2nd time.

Allow to raise until doubled again.

Bake at 375 for 12 min.

When the rolls come out of the oven, brush the tops with butter.

For sweet rolls add an extra 1/4 to 1/2 C. extra sugar.

(If making crescent rolls then 1 batch should be split into 2 balls before rolling out.  1 batch makes 24 LARGE crescent rolls.)

Christianne's Lemon Cake

This recipe is one of Christianne F's recipes, so you know it has to be good.

1 lemon cake mix
4 eggs
1 1/4 C. water
1 small lemon jello (4 serving size)
3/4 C. oil

Preheat oven to 350.  Mix all ingredients.  Pour into a greased cake pan (metal is better than glass because it is slightly larger so cake will be a little thinner).  Bake at 350 for 30-40 min.  Cool slightly.  Pour glaze over while still a little warm.

Glaze
Mix about 3 C. powdered sugar with lemon juice until you reach the desired consistency and amount.
(About 7 T. lemon juice).  Mix glaze really well before pouring over cake.

If you make glaze thin it will soak into the cake and it is sooooo yummy.

Serve small pieces, it is really sweet.

Monster Pancakes / Hootenannies / German Pancakes

I had these once when I was a tween or a young teenager when I slept over at my Aunt's house.  I had forgotten about them until I dreamed about them the other day...hahahahah.  So I googled a recipe and made them for dinner tonight.  They were a hit...everyone gave them 4 out of 5 stars...even the hubby...I mean...even the kids.  Hahahahaha.  (Both hubby and kids and myself gave them 4 out of 5 stars).

They were super easy.  Really fast.  Quite cheap.  Not very many ingredients.  Very filling.

Win, win, win, win, win!

They get really big in the oven and then fall when you pull them out of the oven.

Other reviewers thought they tasted "eggy", but no one in my family thought so.

I did warm my family before we ate that even though they are called pancakes, they do not taste like pancakes, that they need to expect a whole new food.

I got the recipe from Real Mom Kitchen.
https://www.realmomkitchen.com/73/hootenannies-otherwise-known-as-german-pancakes/

1/4-1/2 C. butter (some people even use up to 1 cup) (I used 1/2 and it was great...I would try 1/4 next time just to see if they still turned out good)
1 C. milk
6 eggs
1 C. flour
1/2 tsp salt

Instructions
1.  While oven is preheating to 425 degrees, melt butter in a 9 X 13 pan.
2.  Mix remaining ingredients in a blender.
3.  Remove hot pan from oven and pour batter into melted butter
4.  Bake 15-20 minutes (They will rise, but won't overflow)
5.  Cut into squares and serve with normal french toast toppings.  One traditional topping is lemon juice and powdered sugar on top.  (We really liked the lemon juice and powdered sugar, they almost tasted like lemon squares.)

Serves 8 (I only needed 1 pan for my family of 6 eaters and we had leftovers).

Lime Ginger Chicken Marinade

(This is the amounts doubled that I do for my family of 6 eaters)

1/2 C. Soy sauce
1/2 C. Canola oil
zest of 2 limes
Juice of 4 limes or 4 T. lime juice
4 T. grated fresh ginger
1 tsp pepper
2 garlic cloves

I often freeze the chicken and marinade in a baggie right away.

Then the day I want to make it, I put it in the crockpot (dumped out of baggie of course) on warm to thaw for several hours.

Then I cook on the grill on low.

Flip every 5 minutes for a total of 20 minutes.

I do not need to boil extra marinade @ the end...the chicken was moist and delicious.

Chili Lime Marinade

3 T. Oil
1 T. Chili Powder
1 T. Lime Juice
1 T. Garlic Powder
Salt to taste

Marinate 30-60 minutes.  Grill.  Turn every 5 minutes.  Cook for a total of 30-40 min.

Rice Bowls

Hilary P. served these cute appetizers at the 2018 Girls Night Out Progressive Dinner.  

They were so fun and really yummy.

First she prayed a cupcake pan with pam and put the wonton skins in the holes and then sprayed the tops with pam again.  She baked until lightly browned.  Wonton skins (wonton wrappers) can be found in the produce section of grocery stores.

She placed some cooked white rice in the little bowls.

She topped the rice with Panda Express Teriyaki Sauce (Walmart carries it).

The meatballs were Aidells Teriyaki and Pineapple (from Costco).

Pictured is Panda Express Orange Sauce, but she used Panda Express Teriyaki Sauce.