Shortcut Key Lime Pie

Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go.  In fact, if you heat the water in the microwave, you needn’t touch the stove or oven.   This recipe is handy year-round, but especially so in the warm weather of summer.

Total Time

  • 2 hours, 20 minutes

Preparation Time

  • Twenty minutes

Refrigeration Time

  • Two Hours

Ingredients

  • 1 carton (8 ounces) fat-free whipped topping
  • 1 purchased or prepared graham cracker crust
  • 1/4 cup boiling water
  • 2 cartons (6 ounces each) Key lime yogurt
  • 1 package (0.3 ounces) sugar-free lime gelatin

Directions

  • In a large bowl, combine the gelatin and boiling water to gelatin.
  • Stir gelatin about two minutes until gelatin is completely dissolved.
  •  Whisk in yogurt.
  • Gently fold in whipped topping.
  • Pour into crust.
  • Level and smooth out filling.
  • Refrigerate, covered, until set, about 2 hours.
  • Garnish, if desire
  • Cut and serve cold.

Servings

  • This recipe makes eight servings

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Recipe – Almost Homemade Lemon Meringue Pie

Lemon Meringue Pie seems to say summer because of Lemon Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is easy to love.

Here’s a lemon meringue pie recipe which is quick and easy.  Starting with a lemon bar mix simplifies the recipe and gives it the lemon flavor, while eggs and sugar make the lemon meringue pie taste rich and fresh.

Ingredients

Lemon Pie

  • 1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
  • 1/3 cup water
  • 3 whole eggs

Meringue

  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 3 egg whites

Recipe Directions

  • Preheat the oven to 350°F.

Lemon Pie directions

  • Press complete pouch of crust mix firmly into bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square pan.
  • Bake 8 minutes, until crust is light brown.
  • In a medium mixing bowl, whisk full pouch lemon filling mix, water, and eggs together until thoroughly mixed.
  • Pour over warm crust.
  • Bake 22-26 additional minutes or until center does not jiggle when shaken and top begins to brown.

Meringue Directions

  • With an electric mixer whip cream of tartar  and egg whites on medium until froth appears.
  • Then, gradually add sugar, about a teaspoon, at a time while continuing whipping at high speed, until stiff glossy peaks start to form –be careful not overbeat your meringue.
  • Spread over the baked pie. Be sure to carefully seal meringue to edge of the pie crust. If desired, use the back of a spoon to make swirls and peaks in  the meringue.
  • Return new topped pie to the oven
  • bake the pie an additional 10-15 minutes until light golden brown.
  • Remove from oven and cool on a rack, until the pie reaches room temperature
  • Slice, plate and serve.

Servings

•        Makes 1 pie or 6 to 8 slice

Related References

Recipe – Nina’s Bean Salad

A bowl of bean salad
A bowl of bean salad

This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.

This recipe is also very flexible and can be easily supplemented with other ingredients:

  • Canned or fresh corn
  • Fresh diced cucumber, or zucchini (or other summer squash)
  • Fresh herbs (in moderation): cilantro, chives or green onions
Our Original Nina's Green Bean Recipe Card
Our Original Nina’s Green Bean Recipe Card

Bean Salad Ingredients

  • 1 can cut green beans (14.5 oz / 411g)
  • 1 can red kidney beans (15.25 oz / 432g)
  • 1 can wax beans (14.5 oz / 411g)
  • 1 small green pepper (1/2 cup diced)
  • 1 small onion (1/2 cup diced)
  • 1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
  • 3/4 cup sugar or your favorite sweetener equivalent
  • 1 teaspoon of salt (Optional)
  • 1/2 teaspoon of black pepper (Optional)
  • 1/3 cup vinegar

Bean Salad Directions

  • Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
  • Wash, clean and dice green pepper into small even pieces
  • Peel and dice onion into small even pieces
  • Combine ingredients n a large bowl and mix thoroughly

Cook’s Notes:

  • I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
  • I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
  • This salad can be chilled, covered, in the refrigerator until meal time.
  • I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.

Related References

Homemade Ranch Dressing Recipe

Homemade ranch dressing in a small jar
Homemade ranch dressing in a small jar

Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.

Servings

  • Makes 2 1/2 cups
  • About 40, 1 tablespoon or 20, 2 tablespoons servings

Approximate Serving Calories 

  • Ranch Dressing – 1 tablespoon 65 Calories
  • Ranch Dressing – 2 tablespoons 129 Calories


Ingredients

  • 2 cups buttermilk
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons snipped chives
  • l teaspoon dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon of pepper
  • 1/2 cup  mayonnaise


Directions

  • Combine buttermilk and flour in a 1 quart mixing bowl
  • whisk or stir until smooth
  • Add chives, parsley, garlic salt, onion salt and pepper
  • Microwave on high until mixture boils and thickens stirring twice; about 
    4 minutes
  • Cool to room temperature and stir in mayonnaise

Storage

  • Store in tightly covered container in refrigerator.
  • The dressing should be safe to eat for at least a week

Jam Filled Croissants

croissants filled with jam
croissants filled with jam

These jam-filled croissants are a nice addition to the holiday table as finger food treats or a nice weekend breakfast addition. Particularly if you happen to have a few jars of preserves which you’d like to use up. Also, if you happen to have some of those little gifts jars of preserves or more than one jar of preserves open,you can make them a croissant surprise by changing up which preserve flavor is in each croissant, just to make things interesting.

Time needed

  • 10 minutes preparation
  • plus 15-18 min baking time
  • Total: about 28 minutes

Yield

  • 6-7 servings

Equipment

  • Cookie sheet
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Rolling pin

Ingredients

  • ½ cup softened butter
  • 2 egg yolks
  • 2 cups flour
  • ½ cup sugar
  • Your favorite preserve (Jam, fruit butter, conserve, marmalade, Jelly or compote)
  • egg wash
    • 1 tablespoon warm milk
    • 1 and egg, beat together)

Directions

  • First, preheat oven to 350°F, 180°C or gas mark 4.
  • In a mixing bowl,combine all ingredients (except the egg wash jam and filling) and gently combine until the dough just comes together.
  • Dust your work surface with flour and your rolling pin
  • Rolling the dough into a rectangle roughly two to three times as long as it is wide.
  • Cut into long-tipped triangles with a pizza cutter or sharp knife; cutting in a diagonal pattern from one end to the other.
  • Put 1½ teaspoons of your chosen filling into the wider end of each triangle
  • Roll dough triangle from  the wide side towards the tip being careful not to let the filling leak out.
  • Line an ungreased cookie sheet, lined with non-stick parchment paper
  • Position rolled croissants on top with a gap to allow bread to rise and not touch one another.
  • Whisk egg and warm milk together and lightly brush each croissant with the egg wash
  • Put on the middle shelf of the oven and bake for 15-18 minutes, or until golden brown.

Related References

Recipe – Savory mashed roasted carrots with sour cream

This recipe makes a nice side dish for any holiday or even a regular dinner table. It’s a little richer than straight carrots and a little healthier than straight sweet potatoes.  

Ingredients

  • 1 cup peeled and sliced carrots (5 medium carrots)
  • 1 cup peeled and cubed  (1 medium sweet potato)
  • 2 tablespoons unsalted butter (or 2 tablespoons extra virgin olive oil)
  • ⅓ cup sour cream
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ tablespoon toasted hazelnuts

Directions

  • Peel carrots and sweet potatoes and cut into 1-inch pieces.
  • In a medium bowl, mix together carrots, sweet potatoes, melted butter (or olive oil) and salt. Transfer to a roasting pan.
  • Preheat oven to 400ºF. Bake covered roasting pan for 40-50 minutes until carrots and sweet potatoes are fork-tender.
  • Put in a medium bowl and use a potato masher or a fork to mash them.
  • Add sour cream, nutmeg, ground pepper, and oregano. Stir well.
  • Serve warm. Sprinkle with toasted hazelnut, ground.

Servings

  • This recipe makes 4 servings

Related References