Key Lime Pie - Susie St. John - YUM!

Key Lime Pie


1 1/2 cups graham cracker crumbs
1/2 cup granulared sugar
4 Tablespoons melted butter
2 (14 oz) cans sweetened condensed milk
1 cup keylime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions:
Preheat oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9 inch pie plate, and bake until brown (about 20 minutes). Remove from the oven and let cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine condensed milk, juice, and eggs. Stir by hand until well blended and pour into the cooled pie shell. Bake in the oven for 20 minutes. Refrigerate until chilled.

Once cooled, combine the sour cream and powdered sugar and spread on top using a spoon. Garnish with the lime zest (optional)

Seaman French Bread - Diane Benson's Recipe

Diane says, "I have to make 4 loaves.  The boys will eat the first 2 loaves straight out of the oven.  The other rolls we make tri-tip sandwiches, chabatta bread squares, flat breat, or just eat with soup."   This is called seamans bread because it was so easy to make on the ships and fill hungry workers stomaches.

4 cups of Flour
1 Tbsp. Salt
1 Tbsp. Yeast
Warm water to the touch (total about 2 1/2 cups water)

When proofing yeast and water, take 1 Tbsp. Yeast and add 1 1/2 cups warm water. Sit for 5 min. Then make a whole in the flour and pour proofed yeast mixture into center of flour in bowl. Gradually add remaining 1 1/2 cups of water until dough pulls from the side and forms ball. Then put in greased bowl and cover with plastic wrap. Rest bread in cool dry place for 2 hrs. Then take dough and place on floured surfaced and separate into two balls. Spray cookie sheet with pan. Kneed dough till elastic and forms a ball. Shape into loaf. punch with hands, pinch into loaf. Put pinched side down on cookie sheet and cut 2 slices on top of bread. Let rise. Spray with water. Once risen, place in preheated 400 degree oven for 35 minutes - however spray with water half way through the baking process while in oven.

Hot Fudge!!!

1 can sweet and condensed milk
1 tsp. vanilla
3 to 4 squares unsweetened chocolate
(or semi sweet chocolate chips would work, they just don’t melt as well)

Melt in double boiler or over very low heat stirring constantly. When fully mixed and heated, serve over ice cream or any dessert. (Yum!)

(Linda's Recipe - my cousin Melissa Cannon's Grandpa Cannon's recipe)

See's Candy Carmel Sauce

Taken off Sugerdoodle!! Tried this today.  I used dark brown sugar instead of light and I used the canned whipped topping instead of heavy cream!  I just squirted in about 3 cups worth of the fluffy stuff and mixed it in!  If you try it this way however, try to use a little less butter.  If you cook this longer... you basically get a See's sucker.  Try it.  It's fun!  As I cooked it a little longer on medium heat, it started to thicken and the oils separated from the carmel.  I bloched up the excess oil.  Then I poured it into a mould with a stick, let it cool and it was done.  Don't over cook or it will burn.  You just cook it for about 3 minutes more.
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Beware…it’s probably a zillion calories! There is lots of butter in this recipe!  Drizzle sauce over homemade vanilla ice cream, a bundt cake, gingerbread, bread pudding or cobbler.

INGREDIENTS:
4 tablespoons butter
1/2 cup light brown sugar, packed
pinch salt
1/2 cup heavy cream

In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over your favorite dessert. (Makes about a cup)

Fried Rice

Recently I took my kids to a Benihana style restaurant and they loved it.  As I saw them make the fried rice I though how simple it was.  I tried it a home and it is fabulous!

Ingredients:
cooked rice (about 6 cups)
3 eggs
Ground Turkey (about 1 lb)
Green Onions wash and cut (about 3 clumps)
Soy sauce  (to taste - I use about 1/4 cup)
Salt/pepper (to taste)
butter  (about 1/4 cup)



Cook rice.  Set aside.
Cook flat scrambled egg and cut into strips. (set aside)
Cook Ground turkey and add soy sauce.  Add green onions to cooking ground turkey when it is half way cooked.  Put butter in wok and melt.  Add cooked rice, egg, turkey, green onion.  Put salt & pepper and more soy sauce if needed to suit your personal taste.  Enjoy.

Egg Flour Soup... with no flour!

My latest craze is egg flour soup.  I just put two cups water in a pan and add 2 teaspoons chicken bouillon and cook over high heat.  I then wash and cut a bundle of green onions and add them to the stock.  I bring this to a boil.  I break two eggs and whisk till mixed.  Then I turn the heat down to medium and slowly stir the broth while adding the egg in a steady slow stream while gently mixing.  I then place in a bowl, add cooked won tons (from store) to soup and enjoy.  (You can throw in a few frozen shrimp for fun!)

I usually make this soup the same night I make fried rice.

Strawberry Pretzel Jello Salad

2 1/2 c. pretzels - ("shaped like sticks" crushed into very small pieces)
3 Tbsp. sugar
3/4 c. butter
1 (6 oz) pkg strawberry jello
1 10 oz. pkg. frozen strawberries or small container (or) 16 oz. sliced fresh strawberries
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine crushed pretzels, sugar, and melted butter then press into a greased 9 x 13 pan.  Bake @ 350 for 10 minutes.  Cool.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust.  Refrigerate.


Make jello according to directions and add the strawberries. Pour over cooked crust of pretzels that has been spread with cream cheese and is chilled.  Put back in refrigerate until jello and strawberries are set.

Enjoy!

Beef Stew - (I like to make this hearty stew Halloween Night!)

Karen Parker’s Stew - (I forgot to buy carrots!!)

I package of stew meat from Costco.
1 - lg. can stewed tomatoes.
1 - 8 oz can tomato sauce
8 potatoes (red rose – peel, cut in large chunks
4 carrots – large chunks
1 onion - large chunks
handful of fresh greenbeans
2 beef bullions
4 cups of water
Salt & pepper to taste
Pinch of thyme
Squirt of ketchup

(Use large crock pot.)

Flour meat and brown in nonstick skillet and olive oil. Set crock pot to low and put meat in crock pot with 4 cups of water, 2 beef bullions, stewed tomatoes and tomato sauce. Add a pinch of thyme. Cut up potatoes, carrots and onion and add to crock pot. Cook for about 3 hours stirring occasionally adding more fluid if needed.

Then Add salt and pepper to taste. (I used about 1 tsp. salt and ½ tsp. pepper but batches will vary.) Take about ¾ cup fluid from crook pot and mix with flour (about 4 tbsps… or more depending how thick you like your stew.) and stir back into stew to thicken. Add a squirt of ketchup. Cook for about 1 hour more, stirring occasionally. Karen said you can add frozen green beans or peas also when you add the veggies.