Key Lime Pie

This  recipe is just as easy to make as the Lemon Cream Pie. And just as good too. I found it at Mama loves Food. 

3/4 cup key lime juice
2-14 ounce cans sweetened condensed milk
2 eggs
1-9 inch graham cracker pie crust

1. Combine key lime juice, sweetened condensed milk, and eggs in a bowl with an electric mixer. I also add a little bit of green food coloring to make it look more green like limes.
2. Pour into pie crust and bake in 375 degree oven for 25-30 minutes. 
3. Cool at room temperature and then chill in the fridge for 3 hours.
4. Serve and enjoy with whipped cream on top. 

Home Made Pumpkin Pie Spice

Never run out of Pumpkin Pie spice again. I love this idea so much I tried this recipe out. It is such a money saver and most of the time I have all the spice. I am so glad I stumbled across it at 5dollardinners


1 1/2 tablespoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg

1. Place all ingredients in a small seal able container(I used an old pumpkin pie spice container 1.12 ounce in size) and mix together. Use in any recipe that calls for pumpkin pie spice.
2. Store in a dry place, up to 6 months. 

Cinnamon Spice Applesauce Bread with Honey Butter

I love cinnamon and Applesauce together so when I found this recipe I had to try it out. It does not disappoint. So moist and delicious, Especially smothered in the honey butter. I adapted it from Averie Cooks.


Bread
2 eggs
1 cup applesauce
3/4 cup sugar
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup sour cream
2 teaspoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Honey Butter
1/2 cup really soft butter
1/4 cup honey
pinch of cinnamon

1. Preheat oven to 350. Grease and flour a 9x5 loaf pan. Set aside.
2. Mix together the eggs, applesauce, sugar, brown sugar, sour cream, vanilla in a mixing bowl. Blend in the melted butter. 
3. Add in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well blended.
4.  Pour into prepared pan and baked in preheated oven for 60 minutes.
5. Place pan on wire rack and cool while still in the pan for 15 minutes. 
6. Remove from pan and cool completely on rack. 
7. Blend together the butter, honey and pinch of cinnamon. Spread on cooled bread and enjoy. 

Pumpkin Cornmeal Pancakes

These pancakes re so good on a cold fall morning. I love the flavor of the spices and pumpkin. I hope you love them too. I adapted them from Somethingswanky. 


1 1/2 cups flour
1 1/2 cups cornmeal
1/2 teaspoon salt
3 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/4 cup sugar
1 1/2 cups milk
1 1/2 cups pumpkin puree
2 eggs
3 teaspoons vanilla
1 tablespoon molasses
4 tablespoon melted butter

1. In a mixing bowl blend the flour, cornmeal, salt, baking powder, and pumpkin pie spice.
2. In another mixing bowl blend the milk, eggs, pumpkin, sugar, vanilla, and molasses. 
3. Mix in the dry ingredients. Blend in the melted butter. 
4. Preheat a griddle to medium heat. Grease with a little butter. 
5. Pour 1/4 cup at a time for each pancake. Let cook a few minutes on each side. 
6. Serve with maple syrup. 
7. Any leftovers can be frozen for rushed school mornings.(or when you don't feel like making breakfast). 

Cheesy bow tie Ranch Pasta

This is such a good pasta dish. My family loves it. I adapted it from mommyimhungry.
10 ounces uncooked bow tie pasta
2-12 ounce can chicken
2-12 ounce cans evaporated milk
1 package Ranch dressing mix
5 ounces mozzarella cheese shredded
4 ounces cheddar cheese shredded

1. Cook the pasta according to package directions. 
2. Meanwhile open the evaporated milk and pour into a sauce pan. 
3. Whisk in the ranch seasoning mix and pepper. 
4. Let it simmer but not boil for 20 minutes. 
5. Shred the cheddar and mozzarella cheeses. 
6. When the pasta is cooked drain and place in a 9x13 inch baking pan.
7. Add the canned chicken to the pasta and mix in the shredded cheeses. 
8. Pour the ranch sauce over the pasta and cover with tin foil.
9. Bake at 350 for 30 minutes.
10. Serve with a fresh green salad. Enjoy.

Spice Cake

I'm not sure where my mom got this recipe, but it is one of my favorite spice cakes.

1 1/4 cup of flour
1 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/4 cup of cornstarch
1 teaspoon of baking soda
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of water
1 tablespoon of vinegar
1/3 cup of oil

1. Preheat the oven to 350.
2. Mix together all the dry ingredients in bowl.
3. Add in the vinegar, oil and water.
4. grease a 7x11 inch pan.
5. Pour batter in the pan, and bake for 30 minutes and let it cool to room temperature.
6. Frost with either cream cheese frosting or butter cream frosting. Yum

Buttermilk Waffles

My mom used this recipe for years. Not sure where she got it from. It's one of the better recipes I've tried for waffles.

1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks beaten
1 1/2 cups buttermilk
2 egg whites
6 tablespoons butter

1. Stir together dry ingredients.
2. Mix the buttermilk into the flour mixture with a wire whisk or electric mixer.
3. Beat the egg whites in a separate bowl with a electric mixer until light and fluffy. Set aside.
4. Mix in the egg yolks and melted butter into the batter.
5. Fold in the egg whites into the batter. 
6. Cook in waffle iron according to waffle iron directions.
7. Serve with syrup of your choice. My favoirte is the pancake syrup. 

Tips: you can use sour milk in place of the buttermilk. Just add 1 tablespoon vinegar to the regular milk and the beginning so it has a chance to sour.
You can also replace half of the flour with wheat flour.

Pumpkin French Toast

In found this gem of a recipe on cookingclassy. It is a keeper for anyone who loves pumpkin. My bunch loved them and gobbled them up.


3/4 cup milk
1/2 cup pumpkin puree
4 eggs
2 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
12 slices of homemade bread or Texas toast

1. Preheat griddle to medium heat.
2. In a medium mixing bowl combine the milk eggs, pumpkin, and spices until well combined.
3. Pour into a shallow dish such and a cake pan or pie plate. 
4. Butter griddle and dip bread into egg mixture coating both sides.
5. Transfer to griddle and cook for a few minutes on each side. 
6. Serve warm with butter and maple syrup. 

Hot Fudge

This recipe has been in my mom's cookbook for years. It is the best fudge recipe I've ever tried, and I've tried many. I keep coming back to this recipe. It is great on Ice cream or just eat it by the spoonful. Either way it is Yummy.

2 cups sugar
3 heaping tablespoons flour
3 tablespoons cocoa
1 teaspoon salt
1-12 ounce can of evaporated milk
1 tablespoon vanilla
1/2 cup butter(it has to be butter not margarine)

1. In a pot on the stove combine the sugar, cocoa, salt and flour. Your may need to smash out the lumps with the back of a spoon.
2. Whisk in the vanilla and canned milk. 
3. Add the butter. If you cube it up it will melt faster.
4. Over medium heat bring to a boil.
5. Remove from heat and serve over ice cream. 
6. Store left over fudge in a pint jar in the fridge. (to indulge in later yum)

Corn Bread

I found this corn bread recipe to be very easy moist and delicious. My hubby and kids loved it so much they asked for seconds. I found it at allrecipes.


1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease a 8x8 square baking pan.
2. Melt butter in a large skillet.
3.  Remove from heat and whisk in sugar.
4. Blend in eggs. 
5. In a separate bowl mix the buttermilk with baking soda.
6. Stir into the mixture in the pan.
7. Stir in cornmeal, flour, and salt until well blended.
8. Pour into prepared pan. 
9. Bake in preheated oven for 30 minutes or until tooth pick inserted in the center comes out clean.
10. Serve with butter and honey. 

Lemon Cream Pie

I found this wonderful Lemon Pie recipe at Mel's Kitchen. It was a big hit. My mother in law loves anything lemon so while she and ,my father in law were here visiting us during General Conference Weekend I thought this would be the perfect dessert. And oh was it ever. Even my husband is begging me to make it again this week.

1-9 inch graham cracker pie crust
2 14 ounce cans sweetened condensed milk
3 large egg yolks
3/4 cups plus 2 tablespoons fresh lemon juice. ( you'll need about 5-6 lemons)
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees. 
2. Measure out 4 tablespoons sweetened condensed milk in a bowl and save for later.
3. Whisk the remaining sweetened condensed milk in with the egg yolks. 
4. Slowly whisk in the lemon juice. 
5. Pour the filling into the crust and bake for about 15 minutes.
6. Let the pie cool completely on a wire rack and then cover and refrigerate for 3-24 hours.
7. When ready to serve, using a hand mixer, whip the heavy cream with the reserved sweetened condensed and vanilla until stiff and peaks form. Spread the whipped topping over the pie slice and enjoy. 

Wendy's Chili

I found this on someones face book wall re posted it and decided to try it out. Let's just say it is a Keeper. This will be my go to chili recipe for sure.

2 pounds ground beef
1 quart juice tomato juice
15 ounce stewed tomatoes(blended)
1 15 ounce can kidney beans
1-2 32 ounce cans pinto beans(depends on how many beans you like in chili)
1 onion chopped
1/2 cup chopped celery
1 bell pepper chopped
1/4 cup chili powder
1 teaspoon salt
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoons sugar
1/8 teaspoon cayenne pepper

1. In a large skillet brown the ground beef. Drain the grease. 
2. Put the beef in a 6 quart pot with the rest of the ingredients.
3. Cover the pot and let the chili simmer for 1 1/2 hours, Stirring every 15 minutes. 

Side note you can brown the beef and put it in a 6 quart crock pot with the remaining ingredients for about 2-3 hours. Serve with corn bread and enjoy. Perfect for a cool fall or winter day.