The Crust
11 graham crackers
2 TB sugar
6 TB salted butter melted
The Filling -
1 - 14 oz can sweetened condensed milk
4 large egg yolks
7 TB key lime juice we buy it in the bottle if we can't get fresh
2 TB fresh lemon
9" pie pan
Heat the oven to 350 degrees.
How to -
Pulse the graham crackers, sugar and butter in a food processor until fine crumbs. If you don't have a food processor put the graham crackers in a zip-lock and smash them with the back of a pan until they are finely crushed - then mix it in a bowl. Transfer the mixture to the pie pan and press into the bottom and up the sides. Bake the crust 8 - 10 minutes until golden brown. Transfer to a wire rack and let it cool down about 15 - 20 minutes.
Make the filling by whisking the condensed milk and egg yokes together in a large bowl. Add the lime and lemon juice and mix well - it should thicken a bit.
Pour filling into the cooled crust and bake until the center is set, about 15 minutes. Transfer pie to wire rack and let cool for about an hour. The filling will set as it cools. Transfer to the refrigerator to completely cool - about an hour.
You can add whip cream to the top if you like. We garnish the pie with thinly sliced lime pieces since we're not huge whip cream fans! Enjoy!
These egg cups store for a week in the refrig and heat up easily in the microwave for a quick breakfast.
8 large eggs
1/2 cup milk
3/4 cup cheese. shredded Cheddar, Feta or shredded Swiss works great. Pick your favorite cheese.
1 cup frozen spinach thawed with water pressed out
1/2 roasted red pepper, diced
4 oz sliced ham or prosciutto or more to taste
Salt and pepper to taste
Preheat oven to 350 degrees. Spray 12-c muffin tin with non stick spray.
Beat eggs, milk salt and pepper in a bowl. Stir in cheese, spinach and roasted peppers.
Add strips of the ham or prosciutto to the bottom of the greased muffin cups. Divide batter among muffin cups. Bake 20-25 min. or until just set in the center.
Cook on racks. Remove from cups and serve warm or store for another day. Warm up in a microwave. 30 seconds for one 45 seconds for two! Enjoy.
This came from my friend Heidi. I added the chicken - the boys like their protein!
1 box cooked lentils from Trader Joe's (you can find them near the lettuce)
2 celery stalks chopped into bite sized pieces
1 pint cherry tomatoes cut in half
Feta cheese (use as much as you like)
Cooked Chicken 1 cup cubed or more if you like
2-3TB of your favorite Italian dressing
Mix all the ingredients together. Serve at room temp. Yum. It's easy to double or triple this salad for a crowd.
