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!!;)