Cool & Creamy Key Lime Dessert
Crust: 1 cup flour
1/2 cup butter
1/2 cup chopped walnuts or pecans
1 teaspoon grated lime peel
Heat oven to 350° degrees.
Cut flour into butter. Stir in nuts and lime peel. Press into ungreased 9" pan
(I used a rectangle cake pan). Bake 15 minutes or until light brown. Cool completely.
Filling: 1 can (14oz) sweetened condensed milk
1/2 cup fresh lime juice
2 teaspoons grated lime peel
2 cups whipping cream
few drops green food coloring
In bowl, mix sweetened condensed milk, lime juice and 2 teaspoons lime peel.
In chilled bowl, beat whipping cream on high until stiff and add food coloring.
Fold lime mixture into whipped cream just until blended. Pour over crust.
Cover; refrigerate at least 2 hours but no longer than 48 hours. And store
in refrigerator.
Garnish with extra whip cream and slice of lime. (I used the spray can
kind of whip cream to make this easy) You also can sprinkle on extra nuts.
Linda’s Chicken Empress Salad
2 hard boiled eggs, finely diced
9 pieces bacon, chopped and lightly fried
4 pounds cooked boned chicken, diced
2 teaspoon chopped fresh chives
2 teaspoon Worcestershire sauce
½ medium onion, chopped
1 can fresh pineapple
Few springs parsley, finely chopped
5 stalks celery, chopped
2 teaspoon lemon juice
Salt and pepper to taste
Sugar to taste
1 ½ cup mayonnaise, or to taste.
Blend together all of the ingredients with homemade
mayonnaise to taste. It is best to refrigerate the salad for
4 hours before using. Place on a plate with Romaine lettuce.
Garnish with tomatoes, baby corn, artichokes, and white asparagus.
Linda’s note:
You can just buy the mayonnaise instead of making it.
Linda’s Favorite …Jimmy Dean®
Breakfast Casserole
1 package regular flavor Jimmy Dean® Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
½ teaspoon black pepper
2 cups shredded sharp Cheddar cheese
1 medium tomato, seeded and chopped (optional)
½ cup sliced mushrooms (optional)
½ cup thin-sliced green onions (optional)
Preheat oven to 325°F. In large skillet, cook sausage over
medium-high heat, stirring frequently until thoroughly
cooked and no longer pink. In a large mixing bowl,
combine eggs, milk, mustard and salt; stir well. Distribute
half the bread evenly in a buttered 9x13 x2 inch baking dish.
Sprinkle with half the pepper, half the cheese, half the
sausage and half of each optional ingredient. Repeat layering
using remaining bread, pepper, cheese, sausage and optional
ingredients. Pour egg mixture evenly over casserole. Bake
uncovered for 55-60 minutes or until eggs are set. Tent with
foil if top begins to brown too quickly.
Note: May be assembled ahead and refrigerated up to
12 hours before baking. This makes 6 servings.
Serves 6
Bran Muffins
1 ¼ cups all-purpose flour
½ cup sugar
1 tablespooon baking powder
¼ teaspoon salt
2 cups Kellogg’s® All Bran® Original cereal
1 ¼ cups fat-free milk
1 egg
¼ cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside.
In a large mixing bowl, combine the All Bran, cereal
And milk. Let stand 2 minutes or until cereal softens.
Add egg and oil. Beat well, add flour mixture, stirring
only until combined.
Portion evenly into twelve 2 ½ inch muffing pan cups
coated with cooking spray.
Bake at 400° F about 20 minutes or until golden brown
Makes 12 muffins
