Now that I have sufficient Mason Jars, I wanted to experiment with other uses besides breakfast foods. Our friends, Joanne and Chuck had us for a wonderful dinner and served this No Bake Key Lime Pie in a Jar. WOW! Below is her recipe. Warning – making it in the Mason jam jars shown is quite a large serving. I found those 1 cup jars locally and that would be just enough! Yeah, it is sweet…surprise!!!
NO BAKE KEY LIME PIE IN A JAR
This recipe is super easy to whip up and makes around 4 small jar servings. Here is what you need:
- 1 package of graham crackers (or Emperador lime filled cookies)
- 2 tbsp butter
- 1 (8oz) package of cream cheese (softened)
- 2/3 can condensed milk (around 7oz)
- 1/2 cup plain or vanilla Greek yogurt
- 1/3 cup key lime juice to taste – this is up to you! Some people like more tart, some people don’t. Just pour until you get it right!
- whipped topping – the amount will depend on your jars.
- limes to garnish
- 4 small glass jars (depending on the size)
She added zest of a lime as well in order to punch up the flavour.
The first thing you want to do is crush up your Emperador or graham crackers and mix them with 2 tbsp of butter. There are tons of ways to do this but I like putting my graham crackers in a large Ziploc bag and crushing with my hands, then pouring into a bowl to mix with the butter. Once you have done that set it aside.
For the pie filling combine your cream cheese, condensed milk, Greek yogurt and key lime juice in a stand mixer and mix on medium speed for about 5 minutes. If you don’t have a stand mixer, whip vigorously with a whisk until you have a smooth, creamy texture. If you find your filling isn’t as green as you like add in a drop or two of green gel coloring. Once mixed, pop it into the fridge for about 10 minutes while you get your jars ready.
Now pour about 1/3 cup of crushed graham crackers into the bottom of your jar and lightly pack them down. You don’t want it to be too hard, so make sure it is just enough to stay in place.
After that take your filling mixture out of the fridge and pour about 2/3 cup into your jar and sprinkle on some more graham crackers. Now top it with some whipped topping and a slice of lime and serve!
We first had this in Paris, France at Fouquet on the Champs d’Elysee and subsequently in Merida, Yucatan, Mexico at the wonderful Merci Restaurant. Merci is better with their homemade bread! Trust me! Below is the version I use at home.
A Croque-Monsieur is the French answer to the grilled cheese sandwich. Gruyere cheese, ham, and bread are topped with a creamy Béchamel sauce.
Preparation Time: 7 minutes
Cook time: 5 minutes
Total time: 12 minutes
8 slices whole wheat bread
2 tablespoons butter
2 tablespoons unbleached, all-purpose flour
3/4 cup milk
1/8 teaspoon sweet paprika
fine sea salt and freshly ground black pepper
Dijon mustard for spreading
4 slices ham
1 cup shredded Gruyere cheese (you can also use Emmenthal or other Swiss-style cheese)
OPTIONAL – 4 eggs
Toast the bread until lightly browned on one side.
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until thick and bubbly. Gradually whisk in the milk, until the sauce is smooth and thickened. Whisk in the paprika. Season to taste with salt and pepper. Keep the sauce warm while your assemble the sandwiches.
Lay four slices of bread, toasted side down on a broiler pan. Brush each one with Dijon mustard, to taste. Lay one slice of ham on each piece . Divide 1/2 cup cheese among the four sandwiches. Top with the second slice of bread, toastier side up. Divide the sauce among the four sandwiches, spreading it over the top. Add one fried egg per sandwich. Sprinkle the remaining cheese over the sandwiches.
Broil until the cheese is melted and the tops are bubbly and brown, five minutes or more in my toaster oven. Watch it carefully; yours may be different. Serve immediately.
I like to serve it with a small salad or grilled asparagus.
Link to recipe: http://goodcheapeats.com/2015/02/how-to-make-a-croque-monsieur/
Who does not like shepherd’s pie? There are several variations out there. Sometimes it is called Cottage Pie. This one was a snap! The only tricky part was the roux, melting the butter and adding the flour. Make your life easier and use instant potatoes!
Easy Shepherd’s Pie Recipe
- 1 1/2 lb. Ground Beef
- 4 cups Mashed Potatoes
- 1 tbsp Oil
- 1 tsp Minced Garlic
- 1 Onion, diced
- 1 tbsp Worcestershire Sauce
- 1 cup Milk
- 2 tbsp Butter
- 2 tbsp Flour
- 12 oz. Frozen Peas and Carrots, thawed (Use a can of mixed peas and carrots)
- Salt and Pepper to taste
- Grated Parmesan cheese
- Preheat oven to 375.
- Heat oil in a skillet over medium heat and add ground beef, onion and garlic.
- Cook until browned and drain.
- In another skillet or pan, melt putter and add flour.
- Cook roux for 2 minutes.
- Whisk in Worcestershire and milk.
- Cook for 1 minute to thicken.
- Combine beef mixture, gravy and thawed vegetables.
- Place in baking dish.
- Top with mashed potatoes and place in oven for 20-30 minutes until heated through. In the last few minutes sprinkle the cheese on the potatoes.
Eureka! Shrimp in the freezer. What to do? Checked the ingredients I had on hand and found this recipe for dinner. The worst part is cleaning the shrimp, so just cheat and buy them already cleaned and deveined…LOL. Substitute whatever protein you have available. As always, my changes are in red lettering.
Shrimp, Tomato and Spinach Pasta
- 5 medium tomatoes, fresh, chopped into large cubes ( one can of diced with juice depending on how much you like tomatoes)
- 1 cup cooked spinach
- 5 garlic cloves, minced
- 3 or 4 tablespoons butter
- 1 tablespoon olive oil
- 1/4 small lemon
- 1/2 teaspoon crushed red pepper (or more)
- 10 oz fettuccine pasta
- 1/2 cup Parmesan cheese, grated, for serving
- Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
- To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
- In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
- Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don’t add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
- To serve, top with grated Parmesan cheese.
Okay, so the holidays have passed. Truth is I have never shared this recipe for some strange reason, but it is traditional for us on Christmas Eve. We never grow tired of it. Over the years we have refined it with the sambuca liqueur…LOL. Give it a try for Valentines Day with a great wine and crusty French bread.
Snails in Garlic butter with Bleu Cheese and Sambuca Liqueur
Escargots au beurre de l’ail gratiné a l’anise y fromage bleu (FR)
(serves 4) 4 escargot dishes : 6 escargots in each
½ cup unsalted butter
4 large garlic cloves, more or less, finely chopped
1/3 cup bleu cheese, more or less
½ cup ground up Caesar salad croutons, plus garlic salt added to taste
1 to 2 Tbsp black Sambuca or any anise liqueur
Salt to taste
Preparation Preheat your oven to 475 F (270 C)
1 Place butter in a microwavable ramekin, add the chopped garlic and some salt and melt slowly. Let stand to develop flavor.
2 Place an escargot in each hole of the four escargot dishes.
3 Add some powder garlic to the crouton crumbs for more flavor. Crumble in the bleu cheese. Stir with a fork to coat the cheese as much as possible. Drizzle in the Sambuca and stir the mixture to more evenly distribute the flavours. Add more salt, too, if you wish.
4 Drizzle the garlic butter mixture evenly over all the escargots. Sprinkle the crumb mixture over everything.
Bake in oven for approx. 10 minutes, or until crumb topping is browned.
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
Never tired of pumpkin…LOL. This is much better than a pumpkin pie! Oh so easy…
Pumpkin Crunch Cake Recipe
- 1 box yellow cake mix
- 1 can (16 oz.) pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 1/2 cup sugar (reduce sugar to half cup brown and quarter cup white) as it does not need all of this)
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1 cup melted butter
- whipped topping
- Preheat oven to 350F.
- Grease bottom of 9X13 pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
- Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
- Sprinkle chopped pecans and walnuts over the cake mix.
- Drizzle melted butter evenly over everything.
- Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping or French vanilla ice cream. Refrigerate leftovers.
After 12 years of searching we finally found rhubarb here in Yucatan!! In the last month we have bought up almost all of it, washed it, cut into chunks and frozen in 4 cup quantities for later use. The only problem is that we seem to be using it all up now…LOL. When there’s a glut…??? This pie is incredible, as is the Strawberry Rhubarb Pie Ice Cream!!!
Let us know if you make it and what you thought…
Rhubarb / Strawberry Custard Pie (Makes one 9 inch pie)
* Pinterest recipe adapted from the English Kitchen (Marie) whose recipe I found too sweet for my taste and too juicy and I wanted cream in the recipe.
1 short crust pastry to fill a 9 inch diameter, deep style pie dish or just buy one at your supermarket!
4 cups of diced rhubarb / sliced strawberries
¼ cup of caster sugar (icing sugar)
3 TBS cornstarch
2 TBS flour
1/4 tsp salt
2 large eggs
½ cup golden syrup
½ cup heavy cream
1 TBS butter, melted
Preheat the oven to 230*C/450*F
Place the chopped rhubarb into a large mixing bowl.
In a separate bowl, whisk together the sugar, corn starch, flour and salt.
Mix in the egg, beating it in well, and then stir in the golden syrup, cream and the melted butter. Mix well.
Pour this evenly over top of the rhubarb and mix well to coat the fruit.
Transfer mixture into the prepared shell.
Bake in the heated 450F/230C oven, covered lightly with foil, for 15 minutes.
Decrease the oven heat to 180*C/350*F Remove foil and bake for 30 to 40 more minutes, until the crust is nicely browned and the rhubarb is tender.
Remove from the oven to a wire rack and cool until the pie is firmed up, about 45 minutes, before serving.