5 Minute Key Lime Pie


1/4 cup water
1 pkg (4 serving size) lime Jello
2 containers key lime pie yogurt
1-8oz tub cool whip
1 ready graham cracker crust

In a glass measuring cup place water in the microwave for 1-1/2 minutes until water is boiling. Stir in jello until dissolved.
In a large bowl whisk together jello mixture and yogurt. Fold in cool whip. Let set in fridge for at least 4 hours.
Garnish as desired. I used. Fresh whipped cream.
Fresh whipped cream
1/2 cup heavy whipping cream
1 Tbsp sugar
1 tsp vanilla
Beat until stiff peaks form.

Sweet and Sour Chicken


1lb boneless,skinless chicken breast cut into 1 inch cubes.
1 Tbsp soy sauce
1 Tbsp cornstarch
In a small bowl place chicken, soy sauce and cornstarch, coat and set aside.
1 can pineapple chunks, reserve the juice
1/4 cup pineapple juice
1/4 cup white vinegar
1/4 cup ketchup
1/4 tsp salt
3 Tbsp brown sugar
2 Tbsp oil
1 green pepper cut into 1 inch chunks
1 onion, cut into 1 inch chunks.
In a bowl whisk together pineapple juice, vinegar, ketchup,salt and brown sugar.(this is your sauce)
Place oil in pan, heat. Place chicken in brown, slowly. Add 1/4 cup water place lid on simmer, 20 minutes stirring twice. Add pepper, onion, and sauce, cover, simmer 10 more minutes. Add pineapple stir and let cook for another 5 minutes. Serve over calrose rice.

Punkin Cream Cake


2-9 inch round Spice cakes.
You can use box or scratch your choice. I used…

Spice Cake
Preheat oven to 350 degrees
1 cup unsalted butter, softened
2 cups dark brown sugar
2-1/2 cups flour
1/4 cup cornstarch
4 tsp baking powder
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 cup milk
3 eggs
Cream butter and brown sugar. Add eggs 1 at a time.
In a small bowl mix all dry ingredients together.
Add dry ingredients alternating with milk until combined. Place in flour and greased 9inch pans. Bake 25-35 minutes. Cool for 10 minutes turn out of pans, cool completely.

Pumpkin filling
1 cup pumpkin
1-1/4 cup milk
1 pkg. cheesecake pudding
1 tsp. pumpkin pie spice
Mix pumpkin and milk add pudding mix and pumpkin pie spice mix until thick about 2 minutes.

White Chocolate Ganache
1/2 cup heavy cream
1 Tbsp butter
4 oz. white chocolate chopped fine.
1 Tbsp brandy or cognac (optional)

Place chocolate in heat safe bowl. Bring cream and butter to boil over medium heat. Pour over chocolate stir until melted. Let sit to thicken.

Cream cheese Frosting
1/2 cup butter, room temperature.
1-8oz cream cheese
3 cups powdered sugar
1 tbsp vanilla
Cream butter and cream cheese, add vanilla and powdered sugar, mix about 3 minutes until fluffy.

Place 1 cake, place pumpkin pudding on top. Place second cake on top. Let sit in fridge for at least an hour. Drizzle white chocolate ganache over top and sides. Place back in fridge for at least 30 minutes. Frost with cream cheese frosting. Garnish with chopped pecans and white chocolate shavings.


Crockpot Loaded Potato Soup


1-32 oz bag of southern style hash browns,thawed
1-32 oz box of chicken broth
1/2 cup yellow onion, diced
1 stalk of celery, diced
1 can cream of chicken soup
1 cup 1/2 and 1/2
3 Tbsp flour
1 cup shredded sharp cheddar cheese
4-6 slices crispy bacon, crumbled
Green onion, sliced

In a Crockpot, place hash browns, yellow onion, celery, chicken broth and cream of chicken soup.
Cook on low 6-8 hours.
In a small bowl mix flour into 1/2 and 1/2 stir into crockpot and cook on high for 30 minutes till thickens.
Add cheese stir until melts. Serve and garnish with green onion and bacon if you like.

Boston Cream Pie


1/4 cup sugar
3 egg yolks
1/8 cup flour
3 Tbsp corn starch
1-1/4 cups milk
1 tsp vanilla
In a heat proof bowl mix sugar with egg yolks. In a separate bowl sift flour and cornstarch together. Pour into egg mixture still until a paste forms.
Boil milk, slowly pour into egg mixture, whisking constantly. Place back in a medium sauce pan bring to a boil, whisking. Continue to cook 1-2 minutes after boils. Until thickens. Remove from heat add vanilla.Place in bowl cover immediately and place in fridge for about 4 hours.

Bake to 9inch round yellow or sponge cakes. I used yellow.

Yellow cake recipe-
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
3 lrg eggs room temp.
2 tsp vanilla
3/4 cup milk
In a small bowl combine flour, baking powder and salt.
Cream butter and sugar add eggs 1 at a time. Add vanilla. Add dry ingredients alternating with milk. Bake in greased pans 20-25 minutes. Let cool 20 minutes, release from pans, let cool completely.

Chocolate Ganache
4 ounces semi-sweet chocolate chopped fine, place in a heat proof bowl.
Boil 1/2 cup heavy cream with 1 Tbsp butter. Pour over chocolate stirring until chocolate is melted. Let sit till thickens up.

Place 1 layer of cake, top with custard, place 2nd layer of cake, pour ganache on top letting it drip over.

I have linked this recipe to http://4littlefergusons.wordpress.com/2012/10/26/autumn-hugs-weekend-potluck-40/

Blueberry Shortcake



1 box angel food cake
1-1/4 cup water
1 box sugar-free vanilla pudding
3 cups milk (I use fat-free)
1 pint blueberries
1 lemon, zest and juiced)
2 Tbsp granular sugar substitute
1 tub sugar free cool whip

Make angel food cake according to box directions. Cool. Cut cake in half. Take 1 half cake and cut into slices. Place in bottom of 13×9 pan.
Mix pudding and milk in mixer about 2 minutes. Spread pudding on top of cake. Slice 2nd half of cake and place on top pudding. Place in fridge.
In medium sauce pan, place berries, sugar substitute, lemon juice and lemon zest. Cook on medium heat until sugar is dissolved and berries begin to burst and sauce thickens about 5 minutes. Let cool.
Pour berry sauce on top of cake, then cover with cool whip. Place in fridge about 4 hours to set!!
*** you can use ‘real’ sugar also but this is for my Father in laws 80th B-Day and he is diabetic!!

Easy Cheesey Ham Loaf


Preheat oven to 350 degrees
1 loaf of Italian/French bread
8 slices of deli ham
1/2 cup of shredded cheese
3 Tbsp of 3 cheese Alfredo sauce

Place a large piece of tin foil on a cookie sheet.
Slice a large ‘V’ shape out of top of loaf of bread being careful not to cut through. Spread sauce in cut hole of loaf. Add ham and then sprinkle with cheese.
Pull up sides of foil into tent. Bake 25 minutes open foil and cook 5 more minutes. ENJOY!!;)

Honey Glazed Ham


Preheat oven to 350 degrees.
1 spiral cut ham
1 can pineapple rings, juice reserved
1-1/4 cups dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/2 of an orange, juiced

In a sauce pan add brown sugar, pineapple juice, honey and orange juice. Bring to a boil, reduce heat let simmer 5-10 minutes, set aside.
Place ham in roasting pan, rub with a little brown sugar, place pineapple and cherries on top. I poured a little pineapple juice in bottom of roasting pan covered and baked for 12 minutes per pound.
Uncover ham pour glaze over and let cook uncovered for another 5 minutes.

Crockpot French Onion Soup


3 lrg yellow onions, sliced thin (3cups)
4 Tbsp butter, melted
3 Tbsp flour
1 tsp sugar
1/4 tsp pepper
1 Tbsp Worcestershire
2 cans beef broth
2 cans beef consommé
French bread slices
Gruyere cheese about 3/4 cup shredded
In Crockpot

Add onions and butter turn to high let cook for 1hr to 1hr 15 minutes till edges of onions start to turn golden brown.
In a small bowl mix flour, sugar, pepper and Worcestershire sauce. Add to onions stir. Add broth and consommé. Let cook on high for 6 hours.
Place in oven safe crocks. Top with French bread and cheese broil for 3-5 minutes until cheese is bubbly and melted.



Preheat oven to 325 degrees
Grease and flour 2-9 inch round cake pans

In a small bowl sift together
2-1/2 cups cake flour
2-1/2 tsp baking powder
1/2 tsp salt
Set aside
Cream 1/2 cup of butter with 1 Tbsp lemon zest.
6 egg yolks
Adding one at a time. Mix thoroughly after each addition.
Alternate adding sifted dry ingredients with 1-1/8 cups milk, beat after each addition till smooth. Start and end with dry ingredients.
Bake for 30-40 minutes. Until toothpick inserted comes out clean.
Let cool on rack in Pan for 5 minutes, then turn out of pan and let cool completely.


3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 cup water
Mix in a med. sauce pan until smooth. Heat on med-high heat, stirring until boils. Turn to low cook 2 min. Stirring. Remove from heat. In a small bowl beat 2 egg yolks. Add 1/4 cup of hot mixture to eggs, stirring. Add a little more hot mixture to eggs, stirring. Add egg mixture back to sauce pan heat to boil stirring. Turn to low cook to more min. Remove from heat.
Add 1/3 fresh squeezed lemon juice 1 Tbsp lemon zest and 1 Tbsp butter butter,mix. Pour half of mixture into small bowl set aside.(lemon curd) To the other half add 1 cup white chocolate chips, stir till melted. In mixing bowl cream 1-8oz cream cheese, room temp. Until fluffy add lemon mixture to cream cheese and blend.(lemon filling)

In mixing bowl add 2 Tbsp sugar, 2tsp vanilla and 1 cup heavy whipping cream. Beat until soft peaks. Add 1/4 cup lemon filling. Beat until stiff peaks.

Place 1 cake add filling. Set cake on top. Rest in fridge for 1 hour. Frost sides with frosting. Place lemon filling on top, them lemon curd. Pipe top and bottom with frosting!!