Ingredients
3/4 cup plain graham cracker crumbs (approximately 6 graham crackers)
1/2 cup unsalted, sliced almonds
A dash of ground cinnamon
3 tablespoons melted butter
1 14-ounce can sweetened, condensed milk
8 ounces cream cheese (or American Neufchatel cheese), at room temperature
2 raw egg yolks
9 tablespoons (1/2 cup plus 1 tablespoon) fresh or bottled key lime juice (if the latter, the Nellie & Joe’s brand is particularly good)
(optional topping) 1/4 cup unsalted, sliced almonds tossed with 1 teaspoon confectioner’s sugar
Preparation
- Preheat the oven to 350 degrees F. Line a square 9-inch cake pan or 8-inch by 10-inch rectangular baking pan with parchment paper cut to fit.
- In the container of a food processor or chopper, pulse the graham cracker crumbs, 1/2 cup sliced almonds, and cinnamon until finely ground. Add the melted butter and pulse briefly until fully blended. Press the crumb mixture firmly into the bottom of the prepared baking pan.
- In a mixing bowl, whip the condensed milk, cheese, egg yolks, and key lime juice until smooth. Pour this filling over the crumb crust. If desired, sprinkle on the optional 1/4 cup sliced almonds tossed with 1 teaspoon confectioner’s sugar.
- Bake in the preheated oven for 25 minutes or until the filling is just set and the optional almond topping is lightly toasted. Chill for at least 6 hours, or preferably overnight, before serving. Serves 6-8 as dessert.
Ok so my sexy man was talking to his sexy grandpa today :) about what to do with his green tomatoes. My hottie man found this and it looked so yum that I had to share it with every.
Lots of love
Amanda
GREEN TOMATO SALSA
4 c. chopped green tomatoes
2 c. chopped and seeded sweet peppers (banana, red bell)
1 c. chopped and seeded jalapenos, approximately 1/2 pound = 1 cup chopped
1 c. chopped onion
2 tsp. salt
1 1/2 c. cider vinegar
3 cloves crushed garlic
Chop all ingredients and place in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.Makes about 5 pints.
Our Beautiful friend Sheryl who has recently started the Paleo Diet and lost tons of weight has been sharing some recipes with us and so for tonight we thought we would share one with you.
 You cook it in a muffin tin. Instead of a doughy crust, you use sliced ham as a 'cup', so here are the ingredients:
12 slices of Ham/Prosciutto which ever you prefer
1 tbsp olive oil
1 sm potato (Sheryl used sweet potato)
1 sm onion finely chopped
1/2 red bell pepper diced
Salt
8 eggs
6 tbsp milk (of course, Sheryl used some unsweetened almond milk)
Preheat oven to 375*. Place slices of ham into the muffin tins to form the 'bowl'. Chop up potato into 1/4 inch slice cubes. Heat up oil and cook the potato for 5-7 minutes. Add in onion and bell pepper. Season with salt. Once these items are cooked, divide into 'ham cups' equally. In a bowl whisk together the eggs, milk and 1/4 tsp salt. Pour into cups over the potato mixture. Cook for 15 minutes or until eggs are cooked through. r
Now Kristina and I both had these and they are YUM YUM YUMMY go ahead and try them yourself.
Lots of love Amanda
 In a well-made chopped salad, every bite is a confetti-burst of flavor. To achieve that here, we've combined equal-size bits of crisp, colorful vegetables -- a feature that also makes it easy for kids to eat. For the finale, try one of these homemade dressings: Creamy Blue Cheese or Old-Fashioned Buttermilk Ranch. Made fresh, they have a flavor that just can't be matched by bottled versions.
Ingredients - 1 romaine lettuce heart
- 4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
- 1/2 pint grape tomatoes, halved
- 2 carrots, peeled and thinly sliced
- 1 yellow bell pepper, chopped
- 1 English cucumber, halved lengthwise and thinly sliced
- 1/2 cup chopped walnuts
- Coarse salt and freshly ground pepper to taste
- Salad Dressing (we suggest Ranch or Blue Cheese--see above)
Instructions - Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.
- Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.
 These delicious calzones are just like a folded over pizza. You have the delicious crust all the way around, and in the center is the delectable cheese, sauce, and other fillings of your choice. These delicious calzones can be a meat lovers dream, or a vegetarian's delight. Ingredients - Batch of calzone dough
- Cornmeal for sprinkling
- 1 cup ricotta cheese
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 cup cubed mozzarella cheese
- 1 1/2 tablespoons minced Italian parsley
- 1/8 teaspoon salt
- 20 to 28 slices pepperoni
Instructions - Heat the oven to 425°.
- Mix all filling ingredients except pepperoni in a medium bowl.
- When the dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into a 6- to 6 1/2-inch-diameter circle.
- Place one fourth of the filling (about 1/2 cup) on half of each dough circle, keeping a 1-inch border free. Place 5 to 7 slices of pepperoni in each calzone.
- Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal.
- Bake for 12 to 15 minutes, until golden.
- If you don't plan on eating the calzones right away, let the calzones cool and store them individually in small resealable plastic bags. Package the smaller bags in a large resealable freezer bag. Label and tape your bag of calzones to the container of Simple Sauce already in the freezer. To serve: Thaw the sauce and calzones. Heat the sauce for about 10 minutes in a pan until bubbly. Meanwhile, heat the calzones in a 400° oven for 15 to 18 minutes. When they're heated through, place the calzones on individual plates and ladle Simple Sauce over each. Serves 4.
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 Introduce your kids to the art of sushi rolling with these easy sandwiches. The tortilla does double duty as a rolling mat and a tasty wrapper. Ingredients - 2 cups cooked sushi rice
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1/4 cup chopped green onion
- 4 (10-inch) flour tortillas
- 4 sheets nori, or 2 cups spinach leaves
- 1/2 cup grated carrot
- 1 cucumber, peeled, seeded, and cut lengthwise into 4 spears (we used the European variety)
- 1 (8-ounce) package imitation crab meat
- Soy sauce packets
Instructions - In a small bowl, mix the rice with the salt, vinegar, and green onion.
- For each wrap, heat a tortilla in the microwave for 10 seconds. For an authentic sushi taste, place a sheet of nori on the tortilla (or use 1/2 cup of spinach if your family's not game for the nori). Spread about 1/2 cup of the rice mixture on top of the nori, then add a layer of grated carrot. Next, place a cucumber spear and a quarter of the crab meat near one side of the nori. From that side, roll up the wrap and tuck in the ends.
- Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half and serve with soy sauce for dipping. Makes 4 wraps
Happy Monday Everyone, Starting this week as you saw in our earlier post we will be doing all sorts of exciting, wild, and funny things. Starting today, Monday Night Family Recipes. I have posted 4 great summer recipes for you to try. Hope you enjoy.
Lots of love!
*Amanda*
 Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.
Ingredients - 1 tablespoon vegetable oil, plus more for brushing on the taquitos
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 3/4 pound lean ground beef
- 1 cup salsa, plus more for dipping
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 (6-inch) flour tortillas
- 1/2 cup shredded Cheddar or Monterey Jack
- Sour cream
Instructions - Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
- Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
- Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.
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