Key Lime and Coconut Impossible Pie
Has a “Cheese Cake” consistency!
It doesn’t get any easier than this, yet it’s so delicious! The sweetened coconut with the tang of the key limes gives this pie a great twist! You don’t even need to take out your mixer, this can be hand whisked, go ahead, give it a try!
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
- 1 C water
- 1/2 C key lime juice
- 1/2 C Bisquick baking mix
- 3 eggs
- 1/4 C butter, softened
- 1 tsp. vanilla extract
- 1 (14oz. bag) flaked sweet shredded coconut
Optional: whipped cream, Key lime slices, & sliced almonds for decorations (place whip cream around the pie, sprinkle almonds on top, slice key limes thinly, then in half and decorate around the inside as pictured above.
Preheat oven to 350 degrees. Place all the ingredients in a large bowl except coconut. Whisk with a hand whisk for about 2 minutes, until well blended. Add coconut and whisk again to blend. Pour mixture into a 9 inch pie pan and baked for 50-55 min., or until golden brown and knife inserted in the center comes out clean! Cool on a rack, then refrigerate. Can serve with dollop of whipped cream if desired. Serves 6 to 8
Fresh Key Limes
From our Key Lime Tree
Processed with Snapseed.
Processed with Snapseed.
So easy & Delicious!
If you do not have fresh key limes, use Nellie & Joe’s
- 4 T soy sauce (divided)
- 3 tsp. toasted sesame oil (divided 1 tsp. & 2 tsp.)
- 1 lb. skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced (about 1/2 cup-include greens)
- 1 (11 oz.) can Mandarin oranges in water, drained
- 1/3 C rice wine vinegar
- 1 Tsp. minced garlic
- 1 tsp. minced ginger
- 2 T canola oil
- 2 T brown sugar
- 1 1/2 tsp. chili sauce
- 1/2 C cashews (roasted & sea salted)
- 1/4 C sliced almonds (toasted)
Preheat oven to 350 degrees. Combine 1 T soy sauce and 1 tsp. sesame oil and brush onto chicken breasts. Orange in a baking dish and bake until the juice runs clear, about 25-30 minutes. Remove from oven, cool completely, and cut into 1/4 inch chunks. (can make this the day before and leave in the refrigerator until ready to mix in salad).
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, cashews, Mandarin orange & chunked chicken. In a separate bowl, whisk together 3 T soy sauce, vinegar, garlic, ginger, canola oil, 2 tsp. sesame oil, brown sugar and chili sauce (blend well).
Pour dressing over salad and toss to combine. Divide around plates and top each serving with 2 tsp. toasted almonds. Serves 5-6
- Notes: If you can find Bell & Evans Chicken, get it! It’s the best tasting!
- Napa Cabbage can be found at most super markets.
- I love my Salad Shooter for shredding!
- Always toast your almonds, but be careful, they can burn fast!
Bell and Evans Chicken
Love my Salad Shooter
Always toast almonds
- Great for a special dinner party with good friends!!
- 6 whole Florida lobsters, split lengthwise and cleaned
- 4 T butter
- 1/4 C finely chopped celery
- 2 shallots, finely chopped
- 1 T flour
- 1 T dry mustard
- 1/4 tsp cayenne pepper
- 1 T chopped fresh parsley
- 1/4 C milk
- 1 pound lump blue crab meat
- 14 Ritz crackers, finely ground
- Old Bay Seasoning
Directions: Preheat oven to 400 degrees.
Rinse the lobster body cavity well, set aside (drain). I use throw away aluminum pans to cook the lobsters in, a lot less clean up!
In a small skillet, sauce celery and shallot in the butter until soft and translucent. Stir in the flour, dry mustard, cayenne pepper and parsley. Add the milk and simmer until thickened, let cool slightly. Place the crabmeat in a large mixing bowl. Add the celery/shallot mixture to the crabmeat. Add ground Ritz crackers to the crabmeat and mix gently.
For ease of eating, pull the lobster tail meat loose from the shell, you might need small lobster shears, (leave meat in shell). Spoon crabmeat mixture into the head of the lobster carcass.
Brush the lobster meat in the tail with melted butter. Sprinkle a little of the ground Ritz crackers over the lobster meat and stuffing. Sprinkle the entire lobster with just a little bit of the Old Bay Seasoning. Sprinkle lobster tail with a little salt & pepper.
Bake in the oven at 400 degrees for 20 minutes. Serve immediately with a side of melted butter for dipping.
Note: Can prepare the lobsters in advance. Place in refrigerator until about 1 hour before baking. Sit on counter no more than one hour before baking. Set in oven for 20 minutes before serving! Enough time to have your salads!
Here is my simple version of Braciole. Traditionally, it is made with graded cheese, Italian bread crumbs, parsley, and garlic stuffing. I had lots of great Italian sausages, so I stuffed it with that. You can use any of these variations and it’s simply delicious!
- 1 1/2 lb. beef top round, sirloin, or flank steak (buy thin cuts)
- olive oil
- 1/2 C grated parmigiano-Reggiano cheese
- 1 1/2 lb. Italian sausage (bought from a good Italian market!)
- 2 C fresh spinach and/or arugula-spinach mix
- salt & pepper to taste
- butcher’s twine
- 3 jars Italian Marinara/Spagetti Sauce
- mallet with sharp points for tenderizing
- Hot cooked spaghetti, (Optional)
Place piece of meat on plastic wrap or foil. Pound with a mallet to thin, then beat with the tenderizer side to further tenderize the meat. (If you want to make smaller ones, cut the meat into 5-6 in. slices). Brush each side with olive oil and sprinkle with salt & pepper. On one side, sprinkle with grated cheese then place a piece of Italian sausage at one end. Place a handful of fresh spinach on top of the sausage. Roll up the piece of meat (jelly-roll style). Tie with butcher’s twine three places on the roll and tie knots. Set aside. Do this with each piece of tenderized meat. (I made 3 large ones). In a Dutch oven or large fry pan, brown meat in about 1/2 C of olive oil on all sides. Set aside.
In large pot, pour the 3 jars of your favorite spaghetti sauce or make your own (Use Dad’s Spaghetti Sauce recipe on this site!). Add the Braciole’s to the sauce. In the same frying pan you fried the meat in, add the remaining Italian Sausage and brown on both sides. Cut up the Italian Sausage and place in the Spaghetti sauce. Simmer on low for about 1 1/2 hours. (Skim any oil that may be floating on the surface of the sauce and discard.)
Remove the meat from the sauce and discard the string. Cut into slices; serve with sauce and spaghetti. Add pieces of Italian sausage around the plate. Sprinkle with more parmigiano-Reggiano cheese. Yield: 6-8 servings.
This is one of those meals that you can throw together in the morning, set your slow cooker for 6 hours and leave the house. When you come back, the house will smell fantastic and you’ll have a delicious, and nutritious meal that everyone will love! Go ahead, try it!!
- 2 lb. whole top blade, round, or chuck roast (boneless)
- 1 lb. bag crinkle cut carrots
- 1 12 oz. bottle Goya Sofrito
- 1 bell pepper (any color, washed, seeded and rough cut)
- 1 med. onion (peeled and rough cut)
- 1 whole head celery (about 5 or 6 stalks, rough cut)
- 1 can tomato sauce (small)
- 1 32 oz. Kitchen Basics Vegetable Stock (no salt)
- 6-8 small/medium red potatoes (cut in chunks, leave peeling on)
- flour, salt & pepper, garlic salt
- white rice for service (make according to recipe on box)
Cut the whole roast in large-bite size pieces. (I always buy the whole roast and cut it myself, you get a lot less fat. Usually the cut stew meat is left over pieces from cutting other meats.) Place the pieces of meat in a large bowl. Sprinkle with salt, pepper, and garlic salt. Add about 1/4 C flour to the meat and mix it around to coat the meat pieces with flour. Set aside.
Prepare your slow cooker. (I like the plastic liners, sure helps with the cleanup.) Add the meat to the slow cooker. On top layer the carrots, bell pepper, onion, potatoes, & celery. Add tomato sauce and entire jar of Sofrito. Add entire carton of vegetable stock. Cover and cook on med.-high in your slow cooker for 6 hours. Stirring occasionally. You should taste the sauce toward the end of the cooking process and adjust for flavor, adding more salt and/or pepper if needed. (Also, if you want it to be a little thicker, place a heaping tablespoon of flour in a bowl and add just a little bit of water, then whisk until it’s smooth and add it to the stew. It will thicken it.)
Serve over white rice. Serves 6 to 8.