10 minute Key Lime Pie

1/2 cup lime juice
14 oz. sweetened condensed milk
8 oz. cool whip
9" graham cracker crust
lime and whipped cream for garnish

In large bowl whisk together lime juice and condensed milk. Fold in whipped topping. Spoon into filled crust and refrigerate until firm 4-5 hours. (I prefer it frozen!)

Brownies for a Crowd

8 eggs
2 t. salt
2 cups butter
1 1/2 cups cocoa powder
4 cups sugar
4 t. vanilla
3 cups flour

Frosting: 4 cups powdered sugar, 1/2 cup butter, 1/2 cup cocoa, enough milk to make the consistency you want.

1. Beat eggs with mixer. Then add sugar, salt, and vanilla. Beat 1 minute.  Add melted butter and blend.
2.  In another bowl mix flour and cocoa and whisk. Mix everything together.
3. Spread on greased jelly roll pan 12x17 and bake 350* for 20-25 minutes. Cool 15 minutes and spread with frosting.

Makes 30 brownies

Chicken Parmesan

4 chicken breasts
1 egg, beat
1/3 cup flour
1/3 cup parmesan cheese
1/4 t. pepper
1 cup mozzarella, grated
1 jar spaghetti sauce

Preheat oven to 350*
Mix flour, parmesan and pepper.  Dip chicken in egg and shake in flour mixture in a plastic bag. Spray skillet and heat 1 T olive oil over medium-hi heat. Heat chicken 5 minutes each side. Put in a 9x13 pan sprayed with Pam. Pour spaghetti sauce over and sprinkle with 1 cup mozzarella cheese.
Bake 30 minutes and serve over pasta

Sheet Pan Chicken Pot Pie

From 5boysbaker.com

INGREDIENTS

• 3 tablespoons butter
• 2 1/2 cups chopped carrot
• 1 1/4 cups chopped celery
• 1 clove garlic, minced
• 1½ teaspoons kosher salt
• ¾ teaspoon ground black pepper
• 1 1/4 cups chicken broth
• 4 tablespoons all-purpose flour
• 1 3/4 cups heavy whipping cream
• 4 cups shredded, cooked chicken
• 1 1/4 cupS frozen corn (or peas)
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• ½ (14.1-ounce) package refrigerated piecrusts, room temperature (just one of the crusts)

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INSTRUCTIONS

1. Preheat oven to 400°. Lightly spray a small 10×15 jelly roll pan with cooking spray.
2. In a large saucepan, melt butter over medium heat. Add carrot, celery, garlic, salt, and pepper, cook until vegetables are crisp-tender, about 5 minutes.
3. Whisk in broth and flour, stirring until combined. Add cream and continue stirring occasionally, until slightly thickened, about 6 minutes. Stir in chicken, corn (or peas), and parsley. Season with salt and pepper to taste if needed. Pour mixture into prepared pan.
4. On a lightly floured surface, roll dough into a 16×11 rectangle. Cut dough into 11 (1-inch-wide) strips. Arrange dough strips in a lattice pattern on top of filling. Trim dough strips, and gently press to seal. Using a pastry brush, brush the pie strips with the beaten egg.
5. Place jelly roll pan inside a larger sheet pan and bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.

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NOTES

If you don’t want to take the time to cut strips and form a lattice top, then you can just lay the entire pie crust on then using a sharp paring knife, put a few slashes in the center or the crust to allow the steam to escape.

Make sure you place the jelly roll pan with the pot pie inside of a larger sheet pan.  This will catch any juice that may bubble out while baking.

Tabitha's White Cake

Bake and poke holes in a white cake.
Mix a can of coconut milk and sweetened condensed milk and pour over cake.  It will be soggier if you pour milk over and serve when warm.

Serve with fruit and whipped cream.

Tabitha's Meatballs

Kirkland meatballs from Costco
Original gourmet sauce (yushiba) from Costco

Bake meatballs until crispy, broil 1 minute. Pour sauce on meatballs in crock pot.

Vanilla Bean White Chocolate Mousse Cheesecake

Mel's Kitchen Cafe

Yield: Serve 8-12

Ingredients

Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod

Directions

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F. 
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely. 
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy. 
5. Spread the white chocolate mousse over the cooled cheesecake. 
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in. 
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).