Key Lime Pie...

Okay Ladies...

Who here loves a good slice of pie?

Pie has got to be one of the most 

comforting thing on this planet.

I'm mean cakes good too...

 but PIE...now we are talking!

This is my family's all time favorite pie

and it is highly recommended for all occasions!

And it's so simple to make...

Can you guess what kind it is??

Do you give up?

Well...if you guessed Key Lime Pie

You get a gold star!!

Now, would you like the recipe?

Well, here it is... 

ENJOY!!

KEY LIME PIE

1 graham cracker crust

1 can (14oz.) sweetened condensed milk

1/2 c. (about 3 medium limes) fresh lime juice

1 tsp. grated lime peel

2 c. fresh whipped cream or cool whip

Lime peel twists pr lime slices, optional

Beat sweetened condensed milk and lime juice in a small bowl.

Stir in lime peel. Pour into prepared crust.

Spread with whipped cream.

Refrigerate for at least 2 hours before serving.

Garnish with lime peel twists.

I hope you all have a Wonderfully Blessed Thanksgiving!

Try not to eat too much...

Hugs & Blessings,

Cherry Pie Bars

 

Hello Ladies!

 

Are you ready for this?!

 

Okay then,

Pull up a chair and a cup of coffee or a tall glass of cold milk

 and enjoy this very simple, yet delicious recipe!

 

 

 

Cherry Pie Bars

 

1 cup Butter, softened

2 cups Sugar

4 Eggs

1 tsp. Vanilla

1/4 tsp. Almond Extract

3 cups Flour

1 tsp. Salt

1 can (21 oz.) Cherry Pie Filling

 

Glaze

 

1 cup Powdered Sugar

1/2 tsp. Vanilla and Almond Extract

2 Tbsp. Milk

 

Preheat your oven to 350 degrees. Grease a 9x13 baking pan. 

In a large bowl, mix the butter and sugar together. 

Add eggs, vanilla and the almond extract.  

Beat well.

Add in flour and the salt. Blend together. 

Spread about 3/4 of the batter in the bottom of the 9x13 pan.

Spread with the Cherry Pie Filling.

Drop the remaining batter on top of the pie filling in about tablespoon size portions.

Bake for 35 minutes or until toothpick inserted

near center comes out clean.

Cool slightly, then glaze with frosting.

 

Thanks so much for stopping by and I hope you all give this recipe a try!

 

 

In God's Grace,

 

 

 

 

 



Quick & Easy Cherry Tarts

 

 

I had a hankering for something Cherry the other day

and didn't want to fuss with a time consuming dessert.

 

So, I came up with this and my oh my.....

 I think all you gals will love it!

 

 

Quick & Easy Cherry Tarts

 

 

1 can butter biscuits ( I used Grands Biscuits)

1 can Cherry Pie Filling or pie filling of your choice

1/2 cup dried cranberries

3 Tbsp. Brown Sugar

1 tsp. Vanilla

Simple Frosting, optional

 

Preheat your ovens to 375 degrees. 

 

In a medium sized bowl, combine the cherry pie filling,

dried cranberries, brown sugar and vanilla.  Set aside.

 

Dust counter with a little flour.  Open up your biscuits and take one biscuit and roll out until it reaches a larger sized circle.  Take 2 Tbsp. filling mixture and lay on one half side of flatten biscuit.  Fold dough over filling and crimp with fork to seal.  Place on ungreased cookie sheet. 

Repeat with remaining dough and filling. 

 

Bake for 15-17 minutes or until golden brown.

 

Cool slightly and drizzle with a simple frosting if desired.

 

 This only made 8 tarts, so if you want more do 2 cans of biscuits!

 

 

I hope you enjoy these as much as my whole family did!

 

YUMMY!

 

 

Don't lose your grip on love and loyalty.

Tie them around your neck; carve their initials on your heart.

Earn a reputation for living well.

Proverbs 3:3-4

 

 

Hugs,

 



Cheery Cherry Pie

 

 I Love Pies!

And Cherry is one of my all time favorites!

Put a dollop of homemade whipped cream or a scoop of ice cream and I'm one happy mama!

 

 

Cheery Cherry Pie

 

1 1/4 cups sugar

3 Tbsp. quick cooking tapioca

5 cups fresh or frozen pitted red cherries

 

In a large bowl stir together the sugar, tapioca and cherries. Let mixture stand at room temperature for about 30 minutes or so. (this marinates the cherries with the sugar)

 

Meanwhile, make your pie crusts

You will need:

 

2 cups flour (I use half white, half wheat flour)

3/4 tsp. salt

2/3 cup shortening

10-12 Tbsp. cold water

 

In a bowl, stir together flour and salt. Using your pastry blender or 2 knives cut in your shortening until pieces are pea-sized. Sprinkle 1 Tbsp. of the water over part of the flour mixture, gently toss with a fork. Repeat with water until all the flour mixture is moistened. Divide dough in half and form into a ball.

On a lightly floured surface, use your hands to flatten out the dough.  Roll out dough into a circle and put into bottom of a 9 inch pie plate. Set aside.

 

Take your Cherry mixture and give it a good stir and then pour into your prepared pie plate. Add a tsp. of butter to the top of your cherry pie filling. Roll out your remaining pie dough and cover your cherry pie filling.  Crimp edges with your fingers to make a good seal. Cut slits into the top of your pie. Brush the top of your pie with milk and sprinkle with additional sugar.

Place pie onto a baking sheet.

 

Bake in a 375 degree oven for about 1 hour. If you notice that your crust is browning a little too quickly you can add foil around the edges of your pie.

Your pie is baked when it looks golden brown on the top.

 

This is a very easy recipe for first time pie makers!

 My grandma always made sure her pies were tossed with a bit of love and wisdom!

I hope you enjoy it as much as my family does!

 

Since my youth, O God, you have taught me and to this day I declare your marvelous deeds.

Psalm 71:17