My Favorite Recipes

World's Best Key Lime Pie

1 (10 inch) prepared graham cracker pie crust

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 (8 ounce) package frozen whipped topping, thawed

1. In a large bowl, mix together condensed milk and lime juice.

2. Fold in whipped topping and mix until smooth.

3. Pour mixture into graham cracker crust.

4. Refrigerate at least 1 hour before serving.

Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage, cut into small wedges

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

How to Make Green Beer

1. Purchase a light ale. This can also be done with a dark beer, but it'll require so much food coloring that it turns your teeth green when you drink it, and that's something most people would like to avoid.

2. Pour some of the beer into a glass or mug.

3. Place 4-6 drops of green food coloring in the beer. You can also experiment with adding blue food coloring, since the beer is already yellow and mixing that with blue makes green.

4. Pour the rest of the beer. The pouring action should mix in the food coloring, but stir lightly if needed. (Stirring too much can make the beer flat.)

5. Enjoy!

from WIKI How

Dijon Rice & Egg Skillet Supper

1 cup uncooked rice
1/2 cup bottled non-fat Italian salad dressing
1 tablespoon Dijon mustard
2 cups frozen vegetable blend (cook to about half done - drain and set aside)
4 eggs
Parsley sprigs, optional

1)In 10-inch skillet with lid, cook rice in water according to package direction.
2)Meanwhile, in small bowl, stir together dressing and mustard until well blended.
3)Stir dressing mixture and vegetables into cooked rice.
4)With back of spoon, make 4 indentations (about 2 inches in diameter) in rice
mixture.
5)Break and slip an egg into each indentation. Cover.
6)Cook over medium heat until whites are completely set and yolks begin to thicken
but are not hard, about 3 to 4 minutes.

Latte Art

Coffee

How to make coffee....

Coffee Recipes here and here

Cake and Coffee

Baked Corn Casserole

Mix together:

1 can creamed corn

1 can kernel corn - drained (or use frozen)

1 cup sour cream

1 egg

1 stick melted butter

box Jiffy corn muff. mix

Pour into greased casserole dish

Bake 350 degrees for 45 Min - 60 Min

BLACK VELVET CAKE

1 1/2 c. sugar

2 eggs

2 1/2 c. cake flour

1 c. Crisco oil

1 c. buttermilk

1 tsp. soda

1 tsp. vinegar

1 tsp. vanilla

3 tbsp. cocoa

Beat eggs; add sugar, Crisco, oil, and vinegar. Add flour and soda with buttermilk to eggs, sugar, and Crisco oil. Will make four layers. Bake in preheated oven at 350 degrees until cooked, usually 25 to 30 minutes.

ICING FOR BLACK VELVET CAKE:

1 box powdered sugar

1 (8 oz.) pkg. cream cheese

1 stick butter

Pecans to taste

Melt butter and add to soften cream cheese. Mix powdered sugar with cream cheese and butter. Add pecans.