Key Lime Pie

I made this for a St. Patty's dinner we are having tonight with our friends. I haven't tasted the cooked product, but everything uncooked was tasty :)

4 large eggs, separated
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
3/4 cup heavy cream
1 tsp grated lime zest
2 - 3 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 tsp cream of tarter
1/2 cup sugar

Heat oven to 350. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Blend in cream, lime peel, and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.

Beat egg whites and cream of tartar in a very clean bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.

Bake an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.

Beef Enchiladas

3 cups shredded cheddar cheese
10 flour tortillas
1 can enchilada sauce (or about 1 cup homemade)
1 can refried beans
1 1/2 lbs browned hamburger or shredded beef
1/2 cup chopped onions
sour cream

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).
2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada.
3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 for 30 minutes.
4. Top with sour cream

Red enchilada sauce

I seem to never have red enchilada sauce on hand when I need it. I found a recipe online and tweaked it a bit. It is way yummy, easy, and uses stuff I always have on hand! Triple win!

1/4 c vegetable oil
2 T flour
5 T chili powder
1 (14.5 oz) can diced tomatoes, pureed in a blender until smooth
1 cup chicken broth
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder

Heat oil in a skillet over medium - high heat. Stir in flour and chili powder, reduce heat to medium, cook for 2 minutes, stirring constantly to prevent burning the flour. Gradually stir pureed tomatoes, chicken broth, and spices into flour mixture. Continue cooking over medium heat for about 10 minutes, it will thicken slightly. Season with salt to taste.

The Original All-Bran Muffins

I think these are super yummy! And awesomely, each of these yummy muffins offers 14% of your fiber DRV. 

Makes 12 muffins

Ingredients

·        1 1/4 cups all-purpose flour

         1/2 cup sugar

         1 tablespoon baking powder

         1/4 teaspoon salt

·        2 cups Kellogg's® All-Bran® Original cereal

·        1 1/4 cups fat-free milk

·        1 egg

·        1/4 cup vegetable oil

 

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm. 

Note 

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)