Mini Key Lime Tarts

Last November, Brooks sister got married down in Florida. For the wedding dinner we had a huge Shrimp Boil, and then of course, plenty of desserts. One of them were mini key lime tarts. I honestly have been craving them for the past year. Finally...I decided to start doing some research and find an awesome recipe, and thanks to Our Best Bites, I did. These babies came together in no time...especially using the Keebler mini graham cracker crusts. I also cheated, and used whipping cream out of a can for the topping. Man, these were delish! I love me some Southern food.

Speaking of southern...has anyone seen the show "Sweet Home Alabama?" Not the movie, but the bachelor type show on CMT? I absolutely love it. It is country girls versus city girls trying to win a Southern boys heart. My MIL would die if she hear me say this...but watching the show has made me want to move down south. Yes, Brooks family is as polite as can be...but after watching this show, it has made me realize how absolutely polite Southerners are. I love the "yes ma am', no ma am'" or how you call your friends parents by "Ms. (insert first name)." Every time we go to Florida, I truly notice how polite everyone is. Not that we aren't nice here...but there really is something so different about people from the South.

OK...enough...now you want the recipe:)

Source: Our Best Bites

Ingredients:

10 mini graham cracker crusts

5 egg yolks

1, 14 ounce can sweetened condensed milk

1/2 cup lime juice (I used regular limes from the grocery store)

2 drops green food coloring

In bowl, combine egg yolks, sweetened condensed milk, lime juice and food coloring. Mix well. Distribute evenly between pie crusts. Bake at 350 for 10-11 minutes. Once cooled, refrigerate before serving. Top with whip cream. 

Peanut Butter Pie

Oh...this is love. 

Not at all healthy for you.

But it sure tastes good!

Ingredients:

1 chocolate pie crust (I use pre-made)

1 1/2 cup peanut butter

1 1/2 cup powdered sugar

1 large package chocolate pudding

1 container Cool Whip

Reese's Peanut Butter Cups

Mix together peanut butter and powdered sugar. Spread over the pie crust. Make pudding as directed on package. Spread over peanut butter layer. Top with Cool Whip. Refrigerate for at least an hour. Before serving, chop Reese's Peanut Butter Cups and sprinkle over the top of the pie. 

Pumpkin Cheesecake

Let me start off by saying I am not a Pumpkin Pie fan. I wish I was, but sadly I am not. However I am a cheesecake girl. The Cheesecake Factory and I are very good friends because I have never...until now have made a cheesecake. I was always intimidated. But I promise...this is really easy! This recipe comes from my friend Anne over at Annie Bakes. When I saw this recipe, I knew I had to have it for our Thanksgiving meal. Move over Costco (where I normally get my Pumpkin Cheesecake)...you have nothing on this! 
PS...I copied this recipe from Annie Bakes. Anne's words explained it perfectly. And check out her blog...you will love it!

Makes 1 Cheesecake
Ingredients:


38 Nabisco Ginger Snaps
1/4 cup pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 (15 ounces) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
Cool Whip
A dusting of ground nutmeg

Preheat oven to 325 degrees.  Mix the Ginger Snaps and pecans in a food processor and pulse until fine, add the melted butter;  press onto bottom and up 1 inch of a 9 inch springform pan.  Beat cream cheese and sugar in mixer until blended.  Add pumpkin, spice and vanilla;  mix well.  Add eggs, 1 at a time, mixing after each just until blended.  Pour into crust.  Bake 1 hour 20 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate after 4 hours of resting time.  Serve with a dollop of Cool Whip and a dusting of nutmeg.

Key Lime Pie

I feel like whenever I go to Costco I want to buy their Key Lime Pie. It is always calling my name. But what would I do with that huge ol' pie...there is no way I could eat it all myself. So we made our own version. Though, should I have put in a small amount of green food coloring? Because it was not green!

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup sugar

4 tablespoons butter, melted

2 (14 ounce) cans of sweetened condensed milk

1 cup key lime juice or regular lime juice

2 eggs

Combine the graham cracker crumbs, sugar and butter. Press into a 9 inch pan and bake at 375 for 10 minutes. Then let cool. Mix together the sweetened condensed milk, lime juice and eggs. Then fill the pie shell. Bake at 325 for 15 minutes. Once cooled refrigerate for at least 3 hours before serving. Top with whip cream.     

Lemon and Strawberry Pie

There is something I love about lemons. I know, I say it all the time. This pie is quick, easy, and will impress anyone. Brooks was having his work friends and their wives over for dinner. I had to make something more then just cookies. I knew I had to make something that everyone would love. I think they might have liked this...I don't think there was even a slice left over for me to eat the next day.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup sugar

4 tablespoons melted butter

1st layer:

4 ounces of cream cheese, softened

1 tablespoon milk

1 tablespoon lemon juice

1 1/2  cups cool whip

2nd layer:

2 small boxes of lemon pudding mix

2 cups milk

Top:

Cool Whip

Strawberries

Combine graham cracker crumbs, sugar and melted butter. Press well into a pie tin. Bake at 350 for 13-15 minutes. Let cool. Beat together cream cheese,  milk, lemon juice and cool whip. Spread over the crust. Then mix together pudding mix and milk. Layer over cream cheese mixture. Then top with cool whip and cut up strawberries. Refrigerate for at least 3 hours before serving.