Key Lime Cake

Last year when Mitch's birthday was approaching, Simon insisted we make his favorite dessert (key lime pie), and Lydia insisted we have a type of cake. Google search to the rescue! I found a Cake Doctor type of Key Lime Cake recipe that looked decent. It was close to amazing tasting, but needed a little tweaking. After a few more attempts and fine tuning, we now have this delicious recipe!!

Ingredients:

Cake:

1 box lemon cake mix

1 C oil

4 eggs

1 small package vanilla pudding

1/4 C orange juice

1/2 C lime juice (fresh squeezed)

lime zest of 3 limes

Cream cheese frosting:

1/2 C butter

8 oz cream cheese

3 Tbsp lime juice

4 C powdered sugar

Directions:

1.) Combine cake mix, oil, eggs, pudding and citrus juices, following mixing directions on the back of box.

2.) Bake in 2 cake pans, according to directions on back of box.

3.) Allow cakes to completely cool on wire racks.

4.) To make frosting, allow butter and cream cheese to warm at room temperature for about 2 hours.

5.) With electric mixer, cream the butter and cream cheese until smooth.

6.) Add in lime juice and mix.

7.) Mix in powdered sugar 1/2 C at a time, until the frosting has reached the desired thickness.

8.) Blend half of the lime zest into the frosting.

8.) Place cakes on serving platter and frost cakes.

9.) Sprinkle the remaining lime zest on the top of the cake.

10.) Chill for at least 8 hours.

11.) Enjoy!

Serves 12.

Key Lime Pie

I've done lots of experimenting to find the best ratio of creaminess, tartness and sweetness. This is the best! Definitely use Philadelphia brand only, as it's more difficult to achieve a creamy, homogeneous texture with other brands and store brands.

Ingredients:
2 extra-serving graham cracker pie crusts

2 bricks of 8oz cream cheese (Philadelphia brand only)
2 cans sweetened condensed milk

1 1/3 C lime juice

zest from 4 limes

Directions:

1.) Remove cream cheese from cardboard and allow to warm at room temperature for about 2 hours.

2.) Zest 4 limes. Set aside.

3.) Juice 6-8 limes, depending on size. Set aside.

4.) Place cream cheese in mixing bowl and (with mixer) mix until texture is smooth.

5.) Add sweetened condensed milk and blend until smooth.

6.) Add lime juice and blend until mixture is homogeneous.

7.) Mix in half of lime zest.

8.) Pour mixture equally into two pie crusts.

9.) Sprinkle remaining lime zest on top of pies.

10.) Refrigerate at least 5 hours.

Makes two pies for a total of 16 servings.

Potato Pancakes

My favorite part of Thanksgiving dinner may actually be these potato pancakes made with the leftover mashed potatoes!

Ingredients:

3 C leftover mashed potatoes (cold)

2/3 C shredded cheddar cheese

1/2 C french fried onions

1 egg, lightly beaten

3 Tbsp flour

-------------------------

1/2 C flour

4 Tbsp butter (for frying)

Directions:

1.) Combine all ingredients.

2.) Warm skillet on medium-high heat and melt 2 Tbsp butter in pan.

3.) Meanwhile, form mixture into approximately 12 portions and roll into balls.

4.) Press each ball to be about 3/4" thick and dredge in the 1/2 C flour.

5.) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more butter to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.)

Enjoy!

Pot Pie

 

Ingredients:

4 pie crusts

5 C vegetables of choice, diced in bite-sized pieces

2/3 C butter

1 C chopped onion

2/3 C flour

1/2 tsp salt

1 tsp black pepper

1 tsp thyme

1 tsp rosemary

1 3/4 C chicken broth

1 1/3 C milk

4 C diced turkey or chicken

Directions:

1.) Prepare pie dough

2.) Slowly sautee onion in butter while dicing vegetables.

3.) Boil vegetables until slightly tender. Drain and set aside.

4.) Stir flour into sauteed onions until thickened.

5.) Add chicken broth & milk, stirring constantly until thickened.

6.) Add spices and meat to the broth mixture.

7.) Mix in tender vegetables and stir until combined.

8.) Pour half of the mixture (heaping, if necessary) into each pie crust.

9.) Cover with lattice pie dough or prepared stuffing.

Makes 2 pies. Serves 10-12.

Apple Pie

 Best apple pie recipe ever!! The lattice crust is perfectly caramelized and crisp.

Ingredients:
Pie crust
8 apples (peeled, cored and sliced)
1/2 C butter
3 Tbps flour
1/4 C water
1/2 C sugar
1/2 C brown sugar

Directions:

1.) Prepare apples and place (mounding) in pie crust.

2.) Complete lattice crust on top of the apples.

2.) Melt butter in a saucepan.

3.) Add flour and continuously stir as it thickens.

4.) Mix water, sugar and brown sugar into mixture and heat til boiling.

5.) Allow to simmer 2 minutes.

6.) Immediately pour butter/sugar mixture on top of lattice. Pour slowly so mixture does not run off.

7.) Bake at 425 for 15 minutes. Then reduce to 350 for 35 minutes.

Serves 8-10.

Thanksgiving Turkey Rub

Every year I go scrounging around looking for this delicious rub recipe, so I'm finally getting it on here to make my life easier! I've been using this turkey method (this rub + oven baking in a turkey bag) for over 10 years, and I'll never make one any other way. It's easy, moist for days, and... did I say delicious?

Ingredients:
3/4 C olive oil
3 Tbsp minced garlic
2 Tbsp fresh rosemary

1 Tbsp fresh basil

1 Tbsp Italian seasoning

1 tsp black pepper

salt to taste

Directions:

1.) Mix above ingredients in a liquid measuring cup.

2.) Prepare the turkey bag according to the directions on the box.

3.) Place the turkey in the bag, and place the bag in the roasting pan.

4.) With the turkey lying on it's back, use your hand to separate the turkey's skin from the meat throughout the entire turkey (yep, up to your elbows).

5.) Stand the turkey on it's neck and pour about half of the mixed rub into one side (left vs right) of the turkey, between the skin & meat. With your hand, massage the oil and herbs into the meat. Be sure to get the legs and wings.

6.) Repeat with the other side of the turkey.

7.) Tie up the bag & slide it in the oven. Be ready to enjoy the best turkey of your life in a couple of short hours!

Chicken Curry

I'm a curry lover, but this one is exceptional! I think it's the apples that make this one deliciously sweet and hearty.

Ingredients:
2 Tbsp butter
2 C apples, chopped
2 C celery, chopped
1 C onion, chopped
2 clove garlic, minced
1 1/2 tsp salt
4 Tbsp cornstarch
6 tsp curry powder
1 1/2 C chicken broth
4 C milk
4 C chicken, cooked & shredded
1 jar chutney

Directions:
1.) Melt butter in dutch oven.
2.) Saute apples, celery, onion and garlic until soft.
3.) Separately, mix salt, cornstarch, curry powder and broth.
4.) Add broth mixture into dutch oven and stir.
5.) While stirring, heat until mixture begins to thicken.
6.) Add milk and allow to further thicken, stirring frequently.
7.) Add chicken and half jar chutney (reserve other half for serving).
8.) Allow to simmer until desired thickness.
9.) Prepare rice and any other desired toppings (coconut, raisins, slivered almonds).

Serves 8.