Tag: sweetened condensed milk

Key Lime Pie with Marshmallow Meringue

key lime pie with marshmallow meringuekey lime pie

 

There are different milestones in life that cause you to stop and reflect. Births, graduations, and marriages, to name a few. As I have mentioned, I will be a first-time grandmother very soon. I anticipate that could be a reflective moment. However, I had one hit me this week that I did not expect.

My oldest “baby,” Wes, turned 28 years old! I would have thought maybe 30, but no, it happened at 28. It was one of those moments that made me pause. It is indeed true; time waits for no one.wes at 28

It’s funny how the mind works. Even though I know knee replacement is in my future, I see the lines in the mirror, and the gray hair is covered up every 5-6 weeks; nothing has hit me quite the way this number “28” has.

So what advice would I give to my younger self and anyone younger than me? First of all, don’t sweat the small stuff. I think I would follow that up with pick your battles and don’t try to be a people pleaser. Then the best one, be yourself, do not change YOU to fit in!

I think Wes has figured out much of that younger than I did. He does not try to be what he’s not and for sure does not sweat the small stuff. He’s always been pretty easy to please. His favorite birthday cake has always been a pie. The easiest pie possible too! He has asked for a key lime pie for years. I have tried to change it up a time or two to make it fancier. Yet another lesson learned is don’t try to improve on perfection!

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Key Lime Pie with Marshmallow Meringue

Course Dessert
Author Amye Melton

Ingredients

  • Crust:
  • 1 1/4 cups graham cracker crumbs
  • 2 heaping tablespoons brown sugar
  • 1/3 cup unsalted butter melted
  • Key Lime Pie Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks reserve whites
  • 1/2 cup Nellie & Joe's Key West Lime Juice
  • Aunt Sara's Marshmallow Meringue:
  • 3 egg whites
  • dash salt
  • 1 (7-ounce) container marshmallow creme

Instructions

  • Preheat oven to 350℉.
  • To make the crust, in a large bowl add the graham cracker crumbs and brown sugar. Add the melted butter and mix well.
  • Press the mixture up the sides and in the bottom of an ungreased 9-inch pie plate. Bake for 7 minutes. Remove from oven and set aside.
  • In a large bowl, combine the sweetened condensed milk, egg yolks, and lime juice with a whisk. Whisk until smooth. Pour into pie crust and bake for 15 minutes. Remove from oven and cool while making the meringue.
  • Lower the oven to 325℉.
  • To make the meringue, using an electric mixer, whisk the egg whites and salt until soft peaks form. Gradually add the marshmallow cream until the mixture is smooth and stiff peaks form.
  • Top the pie with the meringue, using the knife or spatula to form peaks all over the pie. Bake until light brown. Cool completely then refrigerate for several hours, until cool, before serving.

Cream Cheese Pie

 

 

Cream cheese pie 1

Cream cheese pie 1

Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.

Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.

These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.

This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.

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Cream Cheese Pie
 
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Ingredients
  • 2 cups crushed graham cracker crumbs (24 squares)
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 (14-oz.) cans sweetened condensed milk
  • ⅔ c. freshly squeezed lemon juice
  • 2 tsp. vanilla extract
  • 2 cans pie filling, chilled (cherry or blueberry)
Instructions
  1. For crust:
  2. In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
  3. Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
  4. For filling:
  5. With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
  6. Pour pie filling over the top of pie and serve.

 

Salted Almond Fudge Truffles

SALTED-ALMOND-FUDGE-TRUFFLES

 

 

Salted Almond Fudge Truffles
 
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Ingredients
  • 4 tbsp. unsalted butter
  • 1 (14-oz.) can sweetened condensed milk
  • 3 c. chocolate chips (you can use milk chocolate, semi-sweet chocolate, dark chocolate or a mixture)
  • 7-oz. marshmallow fluff
  • 1 c. chopped lightly salted and toasted almonds (I used Blue Diamond)
  • 1 pkg. Candiquik candy coating
Instructions
  1. Line a 9 x 9-inch baking dish with parchment paper and spray with nonstick cooking spray or grease with butter. Set aside.
  2. Add chocolate chips, chopped almonds, and marshmallow fluff to a large bowl. Set aside.
  3. In a heavy saucepan, over medium heat, melt the butter. Add sweetened condensed milk and bring to a simmer, stirring constantly so that milk does not burn.
  4. Pour hot condensed milk mixture over the chocolate chip, almonds and marshmallow fluff. Whisk to combine until smooth.
  5. Pour into the prepared pan. Cool to room temperature, then place in the refrigerator for a couple of hours.
  6. Once the fudge mixture has cooled, using a cookie scoop make balls then roll between hands to smooth. Place on a parchment paper lined baking sheet. Return to the refrigerator one all balls are rolled.
  7. Follow package directions to melt the Candiquik. Using a fork or a candy dipper dip each fudge ball into the candy coating. Return to the parchment-lined baking sheet and sprinkle with a little kosher salt. Repeat until all of the fudge balls are coated and return to the refrigerator.
  8. Store in the refrigerator in a tightly covered container.

 

Homemade Payday Candy

 

 

payday-bars-3

The first taste of this fantastic Homemade Payday Candy took me back 40 years or more.  Back to a time when I could walk to the Beeler’s store with my cousins for a Coke and candy bar.  Those were the days!  We didn’t even need money because we would put it on daddy’s tab.  The gas tab that he would keep and pay at the end of the month.  The one that would undoubtedly have a few surprises on it when he went in to pay.
This candy is one of the easiest candy recipes you’ll ever make.  Waiting for the candy to chill is the hardest part!  The Payday candy would be a great recipe to get the kids involved.  With only five ingredients and the microwave, you will be licking the bowl in a matter of minutes!

 

Homemade Payday Candy
 
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Ingredients
  • 1 (16-oz.) salted cocktail peanuts
  • 2 c. peanut butter chips
  • 3 tbsp. unsalted butter
  • 1 (14-oz.) sweetened condensed milk
  • 1 (10.5-oz.) bag mini marshmallows
Instructions
  1. Spray a 9 x 13-inch pan with non-stick cooking spray. Sprinkle 1 c. peanuts on the bottom of the pan, set aside.
  2. In a large microwave-safe bowl, heat peanut butter chips and butter in 30-second increments on 50% power, stirring after each, until melted.
  3. Stir sweetened condensed milk into the chips and microwave on high power for 1 more minute. Stir until smooth and combined.
  4. Fold the marshmallows into the peanut butter chips mixture until evenly coated. Pour over the peanuts in the pan. Spreading even with a spatula, try not to disturb the peanuts.
  5. Press the remaining 1 c. nuts into the marshmallow mixture. Cover and chill for at least one hour.
  6. Cut into squares.
Notes
You may substitute salted dry-roasted peanuts for the cocktail peanuts if you prefer.

 

Patriotic Frozen Delight

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If you are like me, you want to do the Fourth of July cookout. However, there’s nothing less appealing that being stuck in the hot kitchen! Especially if this fourth is as hot as a few days these past couple of weeks.

I plan to make it easy on myself this year. I will prepare the sides salads at night when it’s cooler. Then we will throw some corn on the grill with the burgers and for dessert, I plan to make this refreshing berry treat. There’s no baking, and you can mix it up in a matter of minutes. It’s cool, refreshing and delicious! The strawberries and blueberries will look perfectly patriotic but for occasions in the future, try other fresh fruits instead.

 

Patriotic Frozen Delight
 
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Ingredients
  • 1 (14-oz.) can sweetened condensed milk
  • ⅓ c. fresh lemon juice
  • 2 tsp. grated lemon peel
  • 2 c. vanilla yogurt
  • 2 c. miniature marshmallows
  • ½ c. chopped pecans
  • 1 c. sliced fresh strawberries
  • 1 c. fresh blueberries
Instructions
  1. In a bowl, whisk together sweetened condensed milk, lemon juice, lemon peel, and yogurt. Stir in marshmallows and pecans.
  2. Spread half of the mixture in an ungreased 8 x 8-inch square dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries.
  3. Cover and freeze. Remove from freezer 15 to 20 minutes before serving.