Mom’s Lemonade Pie

I grew up eating lemonade pie as a child. My Mom loved easy recipes, she was not really a baker. We had this pie in a prepared pie crust, I made my own. She would use canned whip cream on top, I made homemade. This pie does need to sit in the fridge after it’s made for at least 6 hours or overnight. A great make ahead dessert.

Pie Crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

1 healthy pinch of salt

I/4 cup granulated sugar

Cream cheese and sweetened condensed milk after whipping for 3 minutes

Preheat oven to 350 degrees. In a bowl, mix above ingredients and press into a deep dish pie pan. Bake crust for 8 minutes and cool completely. I place pie pan in the fridge to get cool after it’s not hot right out of the oven.

Pie Ingredients:

6 ounces frozen lemonade, thawed pink or yellow, it doesn’t matter, choose your favorite

1 can sweetened condensed milk, that has been refrigerated

1 8 ounce block of cream cheese, room temperature

A few drops of yellow or red food coloring, optional depending on what color of lemonade you select

1 8 ounce container of whipped topping, thawed

Mix together cream cheese and sweetened condensed milk together. Whip for 3 minutes, this will increase the volume and thicken the mixture. Add lemonade and food coloring if desired. Combine until blended. Add container of whipped topping and stir to blend or use whisk attachment on low speed. Using a cool/cold pie crust, add the pie filling. Place in refrigerator for a minimum of 6 hours or overnight. Decorate with whip cream, sprinkles if desired. This is a great summertime dessert. Enjoy!

*This recipe is so old, lemonade is no longer sold in the small 6 ounce cans. I easily scooped out half and saved the rest in the freezer for my next pie or pitcher of lemonade.

Elmo Frosted Almond Cupcakes

My precious granddaughter, Willow loves Elmo. She calls him Melmo. I decided to treat her and make her Elmo cupcakes. Everything on the cupcakes is edible, sugar eyes and Circus Peanuts. She was delighted and loved her Elmo cupcakes. Almond is Mommy’s favorite and she was also pleased. ☺️

Ingredients:

2 1/2 cups of flour

2 cups of sugar

1 teaspoon of salt

3 teaspoons baking powder

2 eggs

1/2 cup vegetable oil

1/2 cup milk

1/2 cup water

2 teaspoons of pure almond

extract

Preheat oven to 350 degrees. Line cupcake pans with liners.

Mix dry ingredients in mixing bowl. Add wet ingredients and blend well. Fill cupcake liners only 1/2 full. Bake 17 minutes or until done. Cool completely before frosting.

Almond Frosting:

2 sticks of room temperature butter

1/2 cup vegetable shortening (Crisco)

4-5 cups powdered sugar (depending on how stiff you want)

1 1/2 teaspoons of almond extract

2-3 teaspoons of milk or water

Red food gel if desired for Elmo*

Circus Peanuts for nose (found them at Walgreens)

Sugar eyeballs (can be found in the baking isle at Walmart, Michael’s or JoAnn’s)

Mix shortening and butter until light and fluffy. Add extract. On low speed add powdered sugar. If frosting is too stiff, add milk or water after food gel is added. *Do not use liquid food coloring, your frosting will be pink, not red. I used 1 1/2 small containers of red good gel coloring. Enjoy!

Frosting tips I used were 1M for the regular cupcakes and I used the grass tip for Elmo Wilton 233. Both tips can be found in the baking isle or purchased on Amazon.

Key West Key Lime Pie

Best Key West Key Lime Pie

I have vacationed in Key West many times. It’s my favorite city in Florida. Love the food, the history, the art galleries and overall everything about the city. A very fun place to visit. I am really not a pie fan but I do love Key Lime Pie. A lot. Key West makes the best. Now you can make your own and feel like you just visited The Keys.

Here is a picture of a key lime compared to a regular size lime.
The best way to juice a key lime is with a garlic press. It’s like it was made to juice!
As you can see, it works like a charm. Garlic press, my top secret weapon to juice key limes.

Ingredients Pie Crust:

2 cups graham cracker crumbs

1 stick of butter, melted

1/4 cup granulated sugar

1 pinch of salt

Preheat oven to 350 degrees. Mix together graham cracker crumbs, sugar, salt and butter in a bowl. Form crumbs into a deep dish pie pan. Bake for 8 minutes and cool completely before adding filling.

Whip it good!
Strain your key lime juice, I found seeds and it also removes the pulp.
Zest of a regular size lime added to the filling.
Baking away in Margaritaville 😉
She loves my Key West Key Lime Pie
Proudly modeling pie

Key Lime Pie Filling:

2 cans of sweetened condensed milk

8 egg yolks

1 cup of fresh key lime juice, strained,* (2 one pound packages of key limes)**

Zest of one regular lime

Beat sweetened condensed milk and egg yolks until thickened. Add lime juice slowly and lime zest. Add pie filling to completely cooled pie crust. Bake in oven for 12 minutes. Do not let your pie get browned, it will have a jiggle but the pie will solidify after it’s cooled and chilled. Chill pie for minimum 3 hours, or longer. Garnish with fresh whip cream and a lime slice. Enjoy!

Simply the best!
*I have never used bottled key lime juice for anything. I know some of you may have trouble finding key limes. From research, I understand this is a good product but fresh juice is always best. This juice can purchased at grocery stores, Sam’s Club and ordered on Amazon.

**Before juicing limes, microwave them for 1 minute per pound. The heat will making juicing easier and yield more juice.

S’mores Cookie Pizza

Who doesn’t love S’mores? I have several family members that love them. Not always a convenient thing to make if you don’t have a fire pit or you are not camping. I have had this recipe in the works for a long time. I made a graham cracker cookie for the base and baked it. Then I broke up big bars of Hershey’s Chocolate Bars for the top and added marshmallows. Stuck it under the broiler and wow! Delicious. My family loved it. I must say the cookie was absolutely delicious too.

Ingredients:

1 cup of brown sugar

1 stick of butter, room temperature

2 eggs

1 1/2 teaspoon vanilla

1 cup of flour

1 cup of graham cracker crumbs, I used the box kind for pie crust but if you make your own in the food processor, make the crumbs fine

1/2 teaspoon baking soda

1/2 teaspoon salt

Z-3 large Hershey Candy Bars

1 bag of miniature marshmallows

Preheat oven to 350 degrees. I sprayed a stoneware pizza tray really good with nonstick cooking spray with flour. You can also use a cookie sheet but I would line it with parchment paper.

Mix sugar and butter together. Add eggs and vanilla and combine. Whisk together flour baking soda and salt in a separate bowl and gradually add to the sugar mixture in mixing bowl. Add graham cracker crumbs to the cookie cookie batter and combine. Form a large round cookie on baking stone or cookie sheet. Allow room for cookie to spread, because it will. Bake for 18 minutes or until done. Break up chocolate bars and place on cookie. Stick under the broiler until melty. Spread melted chocolate with a knife. Top with marshmallows and place under the broiler until toasted. Cut with a pizza slicer and serve. Enjoy!

Happy Birthday Cookie

Years ago I used to buy those giant chocolate chip cookies that were sold at the mall. It’s been so long since I went to the mall, I don’t know if they are still in business. Recently my middle son Jonathan celebrated his birthday and he decided on a big cookie instead of cake. It was fun making this big cookie for him.for him.

Ingredients:

1 stick butter, room temperature

3/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups semi sweet semi sweet chocolate chips

Frosting and sprinkles for decorating

Preheat oven to 350 degrees. Mix butter and sugar together until fluffy. Add egg and vanilla. In a separate bowl, whisk together flour, salt and baking soda. Gradually add dry ingredients to wet ingredients and combine. Stir in chocolate chips. I used an 11.5 inch Wilton cookie pan that had been sprayed well with nonstick cooking spray with flour. You could free form it on a baking sheet. Bake for 15 to 20 minutes. Cool completely before decorating. Cut into slices with a pizza cutter. Enjoy!

A large pizza box is the perfect transportation vessel! Thank you Hungry Howies for giving me a clean pizza box and liner.

Red Velvet Cupcakes

My oldest grandson Dylan loves my red velvet cupcakes and cakes. He says my recipe is the best. I use good chocolate in my recipe and I don’t overdo the food coloring. I find that food coloring has an aftertaste and too much can ruin the flavor of whatever you use it in. Those are my tips for a good red velvet cake, good chocolate, not too much food coloring and coffee. Coffee is a must, it brings out the chocolate flavor in these red velvet cupcakes.

My birthday boy with his favorite, my red velvet cupcakes.
Batter with just the liquid ingredients

Ingredients:

1 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon of unsweetened cocoa powder, I use Ghirardelli’s

1 cup of granulated sugar

1 stick of butter, melted

1 egg

1/2 cup of real buttermilk

1 1/2 teaspoon of pure vanilla extract*

1/2 – 1 ounce red food coloring

1/2 teaspoon of white distilled vinegar

1/4 cup of hot coffee

Batter after dry ingredients were added. You can see how the chocolate change the vivid red color to a brown-red color

Preheat oven to 325 degrees. Line cupcake pan with liners.

In a medium sized bowl, whisk flour, baking powder, baking soda, salt and cocoa. Set aside.

In your mixing bowl, mix together sugar and melted butter until incorporated. Add egg, buttermilk, vanilla and red food coloring, mix well. Stir in coffee and vinegar.

Slowly add dry ingredients to the liquid batter. Blend until combined. This batter is thin but it makes the best moist cupcakes in the world. Only fill liners to the half way mark. This recipe makes a bakers dozen (13). My recipe can be easily doubled to make 24 – 26 cupcakes. Bake for 15-17 minutes until a cake tester comes out clean. Do not over bake. These are super moist and delicious. Enjoy!

Red Velvet are the perfect cupcakes for Christmas.

Cream Cheese Frosting:

1 stick of room temperature butter

1 8 ounce block of cream cheese

1 1/2 teaspoons pure vanilla extract*

1 pinch of salt

4 cups of powdered sugar

Blend butter and cream cheese together. Add vanilla extract. Slowly incorporate the powdered sugar. I used a 1M tip to decorate my cupcakes.

*I use Mexican vanilla, use good vanilla in everything you bake. It’s makes a big difference on the superior flavor. During the holiday season, sometimes you can find Mexican vanilla at Walmart and it can be ordered from Amazon.

Mom’s Dump Cake

Dump Cakes have been around since 1980. This is an easy vintage recipe. A blast from my past. I really think I had this before 1980 but I won’t argue with Google. The recipe first appeared on a brochure from Betty Crocker. The name suits the recipe, just dump in the 5 ingredients and bake. No mixing required. Many of you grew up eating this yummy recipe for dessert. You youngsters that have never had this, you have an easy delicious treat in store for you. This literally take a few minutes to assemble and the outcome is so tasty. Your house will smell amazing. It’s called a cake but it’s kind of like an easy cobbler. There are many versions of dump cakes, this was the original. Sometimes retro/vintage recipes are the best to take you back in time enjoying sweet times with your family and loved ones.

Ingredients:

1 can of cherry pie filling, I used the kind that has more fruit

1 can of crushed pineapple in juice

1 box of yellow cake mix (I used Duncan Hines)

1 cup of pecans, chopped

1 cup of coconut, optional*

1 stick of butter, melted

Vanilla ice cream, never an option for me. A must have!

Preheat oven to 350 degrees. Spray a 13 x 9 pan lightly with nonstick cooking spray.

Spread can of cherry pie filling on the bottom of the casserole dish.

Pour crushed pineapple on top of pie filling and spread to cover the cherries.

Sprinkle the cake mix on top of the pineapple.

Sprinkle chopped pecans on top of cake mix.

Pour melted butter over the nuts.

Bake for one hour. Serve immediately and top with vanilla ice cream. Enjoy!

*My Mom would add coconut to her recipe but my Dad isn’t fond of coconut so I did not add it to this.

Bailey’s Chocolate Chip Cookies

I first saw these Bailey’s Chocolate Chips almost a year ago but they were selling for $140 a bag. That wasn’t happening. However, I was thrilled when I discovered them this fall at Walmart for under $4! These chips are flavored like Bailey’s Irish Cream but don’t not contain any alcohol. However, my recipe does but you can easily not add it to the recipe. I did so to enhance the Bailey’s flavor.

Ingredients:

2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of solid vegetable shortening, I used Crisco

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

3 Tablespoons of Bailey’s Irish Cream, optional

1 12 ounce bag of Bailey’s Chocolate Chips

Sea salt, optional

Preheat oven to 350 degrees.

Add flour, baking soda and salt to a bowl. Whisk together and set aside.

In a mixing bowl, cream Crisco and sugars together. Add eggs, vanilla and Bailey’s Irish Cream snd blend. Stir in Bailey’s Chocolate Chips. Drop by spoonfuls on a cookie sheet. Bake for 9-11 minutes. I preferred adding sea salt to my cookies because I like sweet and salty and without the salt, in my opinion, these were sweet. I added the salt as soon as they came out of the oven. It’s all a matter of preference, so taste one without the salt and see what you think. Cool on cookie sheet for five minutes and continue cooling on a cooling rack. Store in an airtight container when completely cool. Enjoy!

Lemon Cheesecake

I love lemon. Love it year round. It’s light and refreshing. This is a very creamy cheesecake that will not disappoint.

Ingredients:

1 box of lemon flavored vanilla wafers

1 stick of butter, melted

4 8-ounce packages of cream cheese, room temperature

1 1/3 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

2 capfuls lemon extract

2 Tablespoons corn starch

1 cup of sour cream

Preheat oven to 325 degrees. In a food processor, crush vanilla wafers until crumb like. In a bowl, mix cookie crumbs and melted butter. Combine. Lightly spray a 10 inch springform pan with nonstick spray. Pat cookie crumbs on the bottom and half way up the sides. Place pan in freezer while you prepare cheesecake. By placing your pan in the freezer, it will set the crumbs.

In your mixing bowl, place 4 blocks of cream cheese. Beat until creamy. Add sugar and extracts and beat until combined. Add corn starch and mix well. Once everything has been combined, turn mixer off and whisk in sour cream. Pour into springform pan and bake for 1 hour 20 minutes. Cheesecake should be almost set when you take it out if the oven. Place on cooling rack and cool for 20. Run a knife around the edge and continue to cool until the cheesecake is room temperature. Once it’s room temperature, place in refrigerator for a minimum of 4 hours before serving or decorating. Enjoy!

Decorations/Garnish

I decorated my cheesecake with homemade whip cream, yellow sugar crystals and a lemon head hard candy. I used lemon curd on the serving plate.

Recipe inspired by Crumbs in my Mustachio.

Gooey Chocolate Bread Pudding

There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.

Ingredients:

Nonstick cooking spray

1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes

1 cup milk, I recommend whole milk

1/4 cup sugar

1 cup white chocolate morsels

1/2 cup milk chocolate morsels

1/2 cup semisweet chocolate morsels

4 large eggs beaten, or 1 cup egg substitute

1/4 cup chocolate sauce, warm

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.

Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.

Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.