Chocolate Eclair Cake

Absolutely delicious. Thank you The Girl Who Ate Everything

1 cup water

1/2 cup butter

1 cup flour

4 large eggs

Filling:

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

Topping:

1 8 oz. container cool whip 

or one batch of homemade whipped cream

chocolate syrup or homemade chocolate sauce

• Preheat oven to 400. 
• Lightly grease a 9"X13" glass baking pan... too much grease and the cake mix wont stay up
• For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. 
• Remove from heat. Stir in flour. 
• Mix in one egg at a time, mixing completely before adding another egg.
• Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. 
• Bake for 30-40 minutes or until golden brown. Check it occasionally-you don't want to overcook the crust
• Remove from oven and let cool (don't touch or push bubbles down).
• For the Filling: Whip cream cheese in a medium bowl. 
• In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. 
• Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
• When the crust is completely cooled, pour filling in. 
• Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. 

Vanilla Peach Coffee Cake

Sweet, spicy and moist. Thank you Pine Cones and Acorns

2 eggs

1 C milk

1/2 C oil

1 tsp. vanilla

1/2 C sour cream

3 C flour

1 C sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or vanilla bean paste
3/4 cup powdered sugar
2-3 tsp. heavy cream

• Prepare 9 inch spring form pan with cooking spray. 
• Preheat oven to 350. 
• Beat eggs on medium for 1 minute. 
• Add oil, vanilla, milk and sour cream then beat for another two minutes. 
• In separate bowl, mix flour baking soda, baking powder, salt and sugar. 
• Add this dry mixture to the wet and mix for a few minutes until well incorporated. 
• Do not over mix. Pour the batter into the spring form pan.
• In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. 
• Evenly distribute the mixture over the batter.
• Bake for 1 hour and 5- 10 minutes. checking this cake after about 55-60 minutes, then add additional time if not done. 
• When a toothpick or skewer poked into the center comes out clean the cake is finished. 
• Let cake cook and then drizzle with icing.
• For the icing. mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. 
• Slowly add heavy cream a little at a time until the frosting is the consistency you like.

Crab and Bacon Mac and Cheese

Thank you Lemons For Lulu

3 slices bacon, chopped
¼ cup diced onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
8oz cream cheese, cubed
2 cups shredded Gouda
1 cup shredded Guyere
1 teaspoon Dijon mustard
pepper
1 8 oz container lump crab meat
1 lb cavatappi pasta
2 tablespoons butter, melted
1 cup Panko breadcrumbs
2 tablespoons parmesan cheese

• In a large skillet, brown bacon.
• Remove, add onion to grease and cook until soft.
• Pick through crab meat removing any shells and add to onion.
• Sautee crab and onions until heated through. Remove from heat. and set aside.
• Prepare pasta according to package directions, seasoning pasta with salt.
• In a large saucepan, melt butter. Add flour with a whisk and cook for one minute.
• Slowly add milk, whisking until smooth. 
• Let milk come to a slow bubble, then add cubed cream cheese and stir until melted and mixture is creamy and smooth. 
• Add shredded cheeses and continue to stir. 
• Add Dijon mustard and pepper.
• When pasta is ready, drain and add to cheese mixture. 
• Stir in crab and bacon. 
• Pour mixture into a greased 9 x 13 baking dish. 
• Bake in a 375 degree oven for 25 minutes or until bubbly.

Tex-Mex Sausage Potato Casserole

3 Tbsps vegetable oil
1 Tbsp butter
1 med yellow onion – diced
1 celery stalk -chopped
1 lb Polish sausage – cooked and sliced
(2) 14.5 oz can Tex-Mex diced tomatoes
1/2 tsp salt
1/2 tsp pepper
8 med potatoes – peeled, cooked and cut up
1/4 cup shredded mozzarella cheese

• Preheat oven to 350 degrees. 
• Cook Polish sausage and slice into 1 inch pieces; set aside. 
• Peel and cut each potato into six, equal-sized chunks and boil until fork-tender; set aside.
• In a large sauté pan over medium-high heat add oil and melt in butter. 
• Add onion, celery and Polish sausage; sauté until onions are translucent. 
• Stir in diced tomatoes, salt and pepper; reduce heat and simmer for 10 minutes.
• Add potatoes and mix until thoroughly coated. 
• Transfer mixture to a 11” x 15” casserole dish, sprinkle with mozzarella cheese 
• Bake uncovered at 350 degrees for 40 minutes.

 

Paula Deens Chicken Divan

2   (10-ounce) packages frozen broccoli, chopped and thawed
6 cup shredded chicken, cooked
2   (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted 

• Preheat oven to 350 degrees.
• Grease a 11x7 casserole dish
• Put broccoli in dish and top with shredded chicken
• In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine.  
• Whisk together to make a sauce and pour over the broccoli and chicken.  
• Mix well with a spatula and pat down til even and smooth
• In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
• Bake for about 30-45 minutes.

Baked Potato Casserole

A quick and easy Vegetarian Casserole. Thank you Tickling Palates



3 Potatoes

4 tbsp All Purpose Flour

2 tsp Black pepper powder 

2 Eggs

1 cup Milk 

200g Cheese 

1 tsp Oregano / Mixed herbs

50g  Butter

Salt to taste

• Preheat the oven to 180 Degrees C. 

• Grease a casserole dish and keep it ready.

• Peel the potatoes and slice 1/4 inch thick size circles. 

• Add the potato slices to a pan of boiling water and let it cook for just 1 min.

• Switch off stove, salt the water, close with a lid and leave for 3 min

• Drain over a colander and pour running water over the potato slices to stop further cooking.

• Grate the cheese and reserve 4 – 5 tbsp for topping

• Mix flour, remaining cheese, black pepper powder and oregano together without any lumps.

• In a different  bowl, beat eggs together and add milk

• In the greased casserole dish arrange the potato slices at the bottom .

• Sprinkle the flour and cheese mixture over the potatoes.

• Dot the butter over the top.

• Again place the potato slices and repeat layering finishing with potatoes

• Pour the egg and milk mixture on top of it evenly. 

• Sprinkle the reserved grated cheese on top. 

• Bake for 40-50 min or till golden brown and firm.

Parmesan Pepperoni Pasta Salad

Make ahead and chill til later. Thank you Red Couch Recipes

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces 
2 cups frshredded Parmesan cheese -- 
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy Caesar dressing -- I used Ken's SteakHouse; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

• Place pasta in large cooking pot with 5 to 6 quarts of cold water.  
• Bring water to a boil and then salt water to season pasta.  
• Cook for 8 to 12 minutes until al dente.  
• Take pot off stove and rinse pasta in a colander until cool.  
• Add pepperoni, Parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  
• Then add creamy Caesar dressing and add salt and pepper to taste.  
• Garnish with fresh herbs.

White Chocolate Snickerdoodle Pudding Cookies

Absolutely amazing. Thank you The Recipe Critic

1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips

Cinnamon Sugar
1/3 cup sugar
1 1/2 tsp cinnamon

• Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
• In a large bowl mix together flour, baking soda, salt, cinnamon, and white chocolate pudding mix. 
• Set aside.
• In your mixer cream together butter, sugar and brown sugar.  
• Add eggs and mix together.  Add your bowl of dry ingredients.  
• Mix together and lastly add the white chocolate chips.
• Mix in a small bowl the cinnamon sugar mixture.  
• Scoop out cookie dough and roll into balls.  
• Roll the balls in the cinnamon sugar and place two inches apart on baking sheet.
• Bake for about 10 minutes or until slightly golden.  

Crock-pot Smothered Ranch Pork Chops

1 can (22.5 ounces) cream of mushroom soup
1 package (1 ounce) onion soup mix
1 package (1 ounce) ranch dressing mix
1 teaspoon garlic powder
½ teaspoon coarse black pepper
3 pounds (1/2-inch thick) bone-in pork chops, about 6

• Spray a 6-quart slow cooker crock with nonstick cooking spray.
• In the slow cooker crock, combine mushroom soup, onion soup, ranch dressing, garlic powder and black pepper.
• Add pork chops, turn to coat each chop with soup mixture.
• Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.

Paula Deans Tugboat Turnips

2   large swedes or turnips
6   large carrots
1/2 cup butter
1/2 cup light brown sugar
1 teaspoon salt

• Peel and chop the swedes and carrots.  

• Place in a medium size saucepan, cover with water, and bring to a boil.  

• Gently cook until tender.  

• Drain the swedes and carrots, add the butter and brown sugar.  

• Mash with a potato masher.  

• Adjust the taste with salt and sugar.

No Bake Rocky Road Cookies

So easy. Thank you See Jane in the Kitchen

2 cups sugar

1/2 cup (one stick) butter

4 tablespoons cocoa

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

2 1/2 cups mini marshmallows

1 cup chopped peanuts

1 cup chocolate chips

• In a heavy saucepan, bring the sugar, butter, cocoa, and milk to a boil. 
• Allow it to boil for one minute, then add peanut butter and vanilla and stir until combined. 
• Remove from heat. Stir in the oatmeal, marshmallows, nuts, and chocolate chips. 
• With an ice cream scoop, form balls of dough and set on wax or parchment paper until cool.

Cheesy Mashed Potato Casserole

A great way of using boxed mashed potato mix. Thank you Holiday Cottage

2 teaspoons butter or margarine
8 medium green onions, sliced (1/2 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
3 cups hot water
1 cup half-and-half or whole milk
1/4 cup butter or margarine
1 box (7.2 oz) roasted garlic mashed potato mix (2 pouches)
1 1/2 cups shredded Cheddar cheese (6 oz)

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. 
• Cook onions and bell pepper in butter 1 minute, stirring occasionally. 
• Remove from heat; set aside.
• In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. 
• Stir in both pouches of potatoes and seasoning just until moistened. 
• Let stand about 1 minute or until liquid is absorbed. 
• Beat with fork until smooth.
• Spoon 1 1/3 cups of the potatoes into casserole 
• Top with half of the onion mixture and 3/4 cup of the cheese. 
• Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. 
• Sprinkle evenly with remaining onion mixture. 
• Top with remaining potatoes; carefully spread to cover. 
• Sprinkle with remaining 3/4 cup cheese.
• Bake uncovered about 30 minutes or until hot.

Chocolate Waffles

Recipe adapted from: Foodnetwork.com

3 tablespoons unsalted butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for topping
1/2 teaspoon vanilla extract
Cooking spray
Confectioners' sugar and/or berries, for topping (optional)

• Melt the butter and shortening in a small saucepan, stirring to combine 

• Remove from the heat and set aside. 

• Whisk the flour, baking powder, salt and sugar in a large bowl.

• Whisk the eggs, milk, chocolate syrup and vanilla in a separate bowl. 

• Whisk the egg mixture into the flour mixture until combined. 

• Whisk in the butter mixture until combined.

• Preheat the oven to 250 degrees F. 

• Preheat a waffle iron and spray with cooking spray. 

• Ladle some of the batter into the waffle iron to within an inch of the edge and cook until crisp. 

• Transfer the waffle to a baking sheet and keep warm in the oven. 

• Repeat with the remaining batter.

• Divide the waffles among plates. 

•  Dust with confectioners' sugar and top with berries and/or chocolate syrup.

   

Strawberry Cream Cheese Cobbler

A lovely recipe from Kiser Supply inc. I have made it a few times and its always a winner

1 stick ( 1/2 cup) butter

1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

• Preheat oven to 350 degrees. 

• Melt butter and pour into a 9-by-13-inch glass baking dish. 

• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. 

• Pour directly over the butter in the baking dish, but do not stir.

• Add the strawberries, arranging in a single layer as much as possible. 

• Sprinkle cream cheese pieces over strawberries. 

• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling.

• The crust will rise up and around the fruit, but fruit will still peek out of top

Tomato Quiche

1 homemade or store bought deep dish pie crust
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped 
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil 
1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

• Preheat oven to 350°.

• Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.

• Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.

• Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). 

• Stir together cheeses and mayonnaise; spread over pie.

• Bake for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. 

• Serve hot, warm, or at room temperature.

Slow Cooker Beef and Broccoli

Tasty and tender. Thank you The Recipe Critic

11/2 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves minced

2 tbsp cornstarch

Frozen Broccoli Florets 

White or brown rice, cooked

• In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
• Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
• Turn the crockpot on low and cook for about 6 hours. 
• When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch.  Slowly stir this into the crockpot.  
• Add the broccoli and cook an additional 30 minutes 
• Serve over white rice and enjoy!! 

Reese’s Peanut Butter Cookie Dough Dip

A decadent dip filled with chocolate chips and Reese's PB cups. Thank you Shugary Sweets

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

• In a small saucepan over medium heat, add brown sugar and butter. 
• Whisk until completely combined and butter is melted. 
• Bring to a boil, remove from heat. 
• Whisk in the peanut butter and vanilla extract. Set aside to cool.
• In a large mixing bowl, beat cream cheese with powdered sugar until creamy
• Add in brown sugar mixture (that has cooled to near room temp). 
• Mix until combined. 
• Fold in mini chocolate chips and mini Reese's cups. 
• Serve immediately or store in refrigerator until ready to serve. 
• Enjoy with pretzels, animal cracker and graham sticks.

Twix Brownies

The Twix cookie layer added just the right amount of crunch. Thank you My Baking Addiction

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Fun Size Twix Bars, each cut into thirds
10 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream

• Preheat oven to 350 degrees
• Line an 8×8 inch baking pan with foil and spray with non stick cooking spray.
• Microwave chocolate and butter in a large bowl microwave-safe bowl at medium for 3-4 minutes or until butter is melted.
• Stir until chocolate is melted. 
• Whisk in sugar, eggs, vanilla and salt. 
• Gradually add in flour; stir until just combined.
• Spread 1/2 the batter into prepared pan. 
• Add an even layer of chopped Twix candy bars and cover with remaining 1/2 of brownie batter. 
• Bake for 30-35 minutes; do not over bake.
• Remove to cooling rack to cool completely. 
• Just before serving, cut brownies and prepare the caramel sauce.
• To make the caramel, place the caramels and heavy cream in a microwave-safe bowl. 
• Microwave on 50% power in 30-second increments until the caramels begin to melt 
• Stir frequently. 
• Continue warming and stirring the caramels until you have a smooth, creamy mixture. 
• Drizzle over each brownie and serve immediately.
• The brownies are very fudgy, make sure you allow them to cool completely before cutting into them.

.

Iced Oatmeal Applesauce Cookies

4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup
 

• Preheat oven to 350. 

• Beat butter and sugars in a bowl until combined. 

• Add egg and applesauce, mix until well blended

• Mix in oats, flour, baking soda, baking powder, and salt.

• Mix in raisins.

• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. 

• Bake cookies 13 to 15 minutes until golden and just set. 

• Let cool on sheets 5 minutes. 

• Transfer cookies to a wire rack set over parchment paper; let cool completely.

• Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. 

• Drizzle over cookies, let set

 

Sausage Hash Brown Casserole

Sausage Hash Brown Casserole is a delicious breakfast or brunch idea that combines delicious ingredients for a creamy, cheesy, protein filled meal. Thank you. Real Housemoms

 

 

2 12 oz. Reduced Fat pork sausage

2½ cups shredded cheddar cheese, divided
1 10¾ oz can cream of chicken soup
8 oz container light sour cream
8oz container french onion dip
1 cup chopped green onion
¼ cup chopped green pepper
¼ cup chopped red pepper
⅛ tsp pepper
30 oz package frozen shredded hash brown potatoes, thawed

• Preheat oven to 350 degrees

• In a large skillet, cook sausage over medium heat until no longer pink and drain on paper towels

• In a large bowl, combine 1¾ cups shredded cheddar cheese and the next seven ingredients

• Fold in the hash brown potatoes

• Spray some PAM Spray on the bottom and sides of a 9×13 pan

• Spread half of the hash brown mixture into the 9×13 pan

• Top with sausage and remaining hash brown mixture

• Sprinkle with ¾ cup shredded cheese

• Cover with foil and cook for 45 minutes

• Uncover and cook for an additional 10-20 minutes until heated through 

Chicken Florentine

2 (10-ounce) packages frozen chopped spinach, thawed

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter 

• Drain the spinach and put into a large bowl and add the shredded chicken.

• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. 

• Whisk together to make a sauce and pour the sauce over the spinach and chicken. 

• Mix well with a spatula and place the mixture into an 11 x 7 casserole dish and pat down even and smooth Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter. 

• Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Fresh Blueberry Muffins

Simple and delicious. Thank you Red White and Blueberries 

1 egg
½ cup of milk
¼ cup of olive oil
1 – 2 tsp. of vanilla
1½ cup of all-purpose flour
2 tsp. baking powder
½ cup of sugar
½ tsp. salt
1 cup of fresh blueberries

• Pre-heat oven to 400 degrees and grease a standard 12 muffin pan or a jumbo 6 muffin pan.

• In a prep bowl, beat egg with a fork. Add milk, oil and vanilla and stir. 

• In a mixing bowl, sift flour and baking powder. 

• Add sugar, salt and mix with a wooden spoon.

• In a mixing bowl, sift flour and baking powder. Add sugar, salt and mix with a wooden spoon

• Add egg mixture and stir with a wooden spoon just until flour is moistened. Batter will be lumpy

• Add blueberries to the batter and stir carefully. Try not to break the blueberries. Do not over mix!

• Fill tins 2/3 full. 

• Bake at 400 degrees for 18 – 22 minutes or until golden brown.

• Serve warm out of the oven or reheated in the microwave for 30 seconds.

Creamy Key Lime Dessert

 Oh So Shabby by Debbie has some wonderful recipes. This one is amazing, the crust alone is delicious

1 cup all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped walnuts or pecans
1 teaspoon grated lime peel
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup Key lime juice or regular lime juice
2 teaspoons grated lime peel, if desired
2 cups whipping cream
Few drops green food color, if desired

• Heat oven to 350°F. 

• Place flour in medium bowl. Cut in butter, until evenly mixed. 

• Stir in walnuts and 1 teaspoon lime peel. 

• Press evenly in bottom of ungreased 9-inch square pan.

• Bake about 15 minutes or until light brown. 

• Cool completely, about 30 minutes.

• In medium bowl, mix condensed milk, lime juice and 2 teaspoons lime peel and set aside. 

• In chilled large bowl, beat whipping cream and food color with electric mixer on high speed until stiff.

• Fold lime mixture into whipped cream just until blended. Pour over crust. 

• Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. 

• Store covered in refrigerator.

Spanglish Sandwich

The amazing BLT sandwich made famous in the Adam Sandler film, 'Spanglish'

4 thick slices of bacon

2 slices of Monterey Jack or cheddar cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

• Take one slice of toasted bread and spread mayonnaise over it's face. 
• Layer the bacon, then tomato and then lettuce. Set aside. 
• Take your other slice of toasted bread and arrange slices of cheese on the face. 
• Place on a small cookie sheet and allow to melt under the grill . 
• In a non stick skillet, melt the butter over a medium heat. 
• Fry the egg and when the bottom is set, turn over briefly, keeping the yolk runny
• Slide the egg onto the lettuce and top with the other slice of toast, cheese side down
• Place on a plate, cut in half and let the yolk run down