Recipes Reviews and Gadgets

A friend just shared this with me. I have never made key lime pie, and usually buy it from Schwanns.

The only thing I would change in this recipe is maybe use real whipping cream instead of the Cool Whip. I am not a big fan of Cool Whip.

1 graham cracker pie crust

1 pkg (4 oz lime-flavor gelantin)

 1/2 c boiling water

2 containers (6 oz) key lime pie flavor yogurt

1 container whipped topping(8 oz) thawed–

In large bowl-dissolve gelatin in boiling water. Stir in yogurt with wire whisk, fold in whipped topping with wooden spoon-spread in crust –refrigerate over nite–garnish as desired!

I still has some leftover ricotta cheese, and I found this recipe. It is now chilling in the fridge. I have to admit for a small pie, it was quite time consuming. It looks good!

Crust:
1 prepared 8″ graham cracker crust
6 oz. milk chocolate chips, melted
Filling:
3 tbsp. butter, room temperature
1½ cups smooth peanut butter
¼ cup plus 2 tbsp. sugar
¾ cup Sorrento® Whole Milk or Part Skim Ricotta Cheese
1 cup heavy whipping cream
1 tbsp. sugar
½ tsp. vanilla extract

Preparation

Crust:

With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about ½”. Save rest for top. Put crust in freezer while making the filling.

Filling:

With electric mixer, mix butter, peanut butter and sugar for 2 minutes at medium speed until smooth. Add ricotta and mix for 1 minute on medium. In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold cream into peanut butter mixture making sure to incorporate all of the cream. Spoon filling into prepared shell and refrigerate for 1-2 hours. With fork drizzle remaining melted chocolate chips over top and serve.

My cousin sent me this recipe, and said it is great for non-bakers! She says it is quick, easy and of course tastes great!

EASY COCONUT CUSTARD PIE

1/2 cup Margarine
1 cup   Sugar
2 cups Milk
1/2 cup Bisquick
4  Eggs
1 cup coconut
1 tsp Vanilla

Put all ingredients in blender and blend for 2 minutes. Pour into greased 10 inch pie plate and bake at 350 degrees for 45 minutes.  The Bisquick will form on the bottom and make a crust.

This sounds Yummy!

Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
whipped whipping cream, peanut butter. Whisk until completely blended. Pour
into baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle
with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,
serve.

This is a recipe my mom gave me a long time ago. She made it quite often. It is a favorite in my family, as you can eat it warm or cold as a dessert or for breakfast. I now substitute any fruit I have on hand. Doubling the recipe works great if you are going to a party and want to make it in a large lasagna pan. My husband loves this with blueberries or blackberries, or any combination of fruits. This is very easy to throw together as a last minute dessert.

Preheat oven to 350 degrees

Peel and slice about 6 apples (you need enough to fill a pie plate 2/3 full)

Sprinkle apples with a mixture of cinnamon and sugar

Ingredients

3/4 Cup Butter

1 Cup sugar

1 large beaten egg

1 Cup Flour

1/2 cup walnuts or almonds (optional)

Fill 9 inch pie plate 2/3 full of apples mixed with cinnamon sugar mixture (or fruit of your choice. Melt butter, and it to sugar, egg, flour and nuts. Mix well and pour over apples. Spread topping to cover apples well. Bake at 350 degrees for 40 minutes

Eat warm with ice cream or cold!!