You might remember that I mentioned that I had recreated my own version of Pumpkin Delights? Well, in order to do that I knew I was going to need some type of pumpkin filling. I figured I’d have to make pumpkin jelly, but I knew that pumpkin jelly was going to be a total pain to make and might not even turn out right.

That’s when it dawned on me. I could try to make pumpkin butter. I mean, I love apple butter, so why not?

It’s true – I love Apple Butter. I mean L-O-V-E, like in a totally committed kind of way. I’ve been making apple butter for years and we have a rather exclusive relationship.  Every year I increase the amount I make and every year I run out way before apples come into season the next fall. Sooner or later I’m going to make more than we can eat, but I haven’t gotten there quite yet.

So, what about PUMPKIN BUTTER? I started wondering . . . could anything be as good as apple butter? Is that even possible? Would apple butter get it’s feelings hurt if I cheated on it with pumpkin butter?

Well, I did a little searching and sure enough, pumpkin butter is easy to make. As a matter of fact, some people were even making it with canned pumpkin!

Now, I didn’t get all crazy like and use canned pumpkin, but I shared this recipe with a few friends before I posted it here for the rest of you and every one of those ladies did use canned pumpkin and every one of those ladies raved about their pumpkin butter. And, when I asked “Do you think this recipe needs to up on the blog?” I was answered with a very loud and very definite “Oh Heck Yeah.”

So here you go. Now please don’t go running off and tell apple butter. But most importantly, please do not skip this recipe, it is simply to die for.

P.S. This totally rocked in the pumpkin delight cookies, too.

Pumpkin Butter

7 cups of pumpkin puree (fresh or canned)
1 1/2 C apple juice
1 tablespoon lemon juice
2 1/2 C brown sugar

Start with (and adjust as you’d like):
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cinnamon sticks + 1 teaspoon ground cinnamon
1 teaspoon nutmeg

Folks, this is about as basic as it can get. The hardest part of this recipe is trying to sleep through the heavenly smell while it cooks. That, or maybe taking the time to clean the mess up afterward.

All you do is mix it up in your crock pot and set it on low.

Let it cook overnight, or for 8-10 hours if you have a fire marshal for a husband. Place a screen or a splatter guard over the top – do not use a regular lid since we want this to cook down and get thick.

Mix well and remove cinnamon sticks. Test for spices and add if necessary.

In the morning make some toast and put a big glop on the top. And, don’t come looking for me when you gain 3 pounds after eating the entire batch, because, seriously, it’s not like I didn’t warn you.

Spoon into jars and store in the refrigerator. Canning is not suggested with mashed pumpkin, so you can freeze it or keep it in the back of the fridge.

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I came across a recipe for Stew that used butternut squash and was served over mashed potatoes.  I thought it sounded very fall-ish and homey so I made it.  Hubby and I liked it, but it ended up being a little odd for us.  So, I tweaked it a bit and made a more traditional stew which turned out exactly right!

If you’d like to make the Harvest Stew, just substitute one small cubed butternut squash in place of the potatoes, carrots and turnip.  It’s good both ways.  I’m sorry, I think I might just be a little prejudiced against butternut squash in my beef stew.

Personally, I’m going to put this in my crockpot the morning of Black Friday so that a hearty warm stew will be waiting for everyone when they return from shopping. This is a real stick-to-your-ribs kind of stew.

Every year Hubby and his friends brave the brutal weather at 3:00 a.m. in late November to stand in line and bring home the deals.  While they jump up and down to stay warm in line out in front of Best Buy, I lay snug in bed.  Dreaming of anything but being cold.

Beef Stew

2 1/2 pounds stew meat, cubed
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
4 Tbsp olive oil
1 6oz can tomato paste
2 tsp. beef boulion
1 1/2 cup hot water
1 cup chopped sweet onion
1 cup chopped celery
3 minced garlic cloves
3 large potatoes, cubed
1/2 turnip, peeled and cubed
1 large or 2 small carrots, peeled and sliced

Rinse the stew meat and pat dry with paper towels.

Place flour, salt and pepper in a large zippered bag.  Add stew meat and shake to coat.

Heat the olive oil in a heavy pan over medium-high heat.  Add stew meat, stirring until browned.

Add the tomato paste, beef boulion and hot water.  Stir and scrape the bottom of the pan to loosen the cooked bits.  Pour the entire mixture into the crockpot.

Add celery, carrots, onion and garlic.  Stir.

Place potatoes and turnips over the top of the stew.  If you use a soft skinned potato, such as Yukon Gold, you do not need to peel the potato.

Do not mix in the potatoes and turnip, let them sit on top of the stew.  Cover and cook for 4 1/2 hours on low, or until meat is tender. After the stew meat is tender, you can begin mixing in the potatoes and turnips – waiting will keep them from getting overcooked and broken up and mushy.

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When I was little, being the same as nearly every other kid on the face of the earth, I was a picky eater. I mean, I haven’t always liked veggies and gyros, and . . . well, all the good stuff.

I used to only drink sweetened tea and eat pizza, macaroni and cheese, french fries and mashed potatoes. To be fair, as I got older I branched out and started eating more daring things like chicken fingers, mushrooms and cheeseburgers. In fact, I ate so many cheeseburgers that as a teen my Dad literally bought me a license plate for the front of my medium blue Chevette that said “Fast Food Angie.” Sad, but true. I’m just bein’ honest here, folks.

But, when I was a just wee one I discovered one of my favorite foods was the most unexpected tuna casserole, of all things. My super smart and ingenious Dad (the same Dad who bought the above mentioned license plates which I will decline comment on) knew there was no way I was ever going to willingly eat something called “casserole” or “fish” so when I said “What’s for dinner, Dad?” he replied:

“Lamb Stew.”

And I said something along the lines of “Hmm. I don’t think I like that.”

To which he said something about how it was FANTASTIC. A local FAVE. Something that shouldn’t be missed out on!! And, being the wonderfully behaved only child that I was,  I said “Ohh! A local fave?! I can’t wait to try it!  Bring on the lamb stew!!”

Actually, I don’t really remember what exactly he said, but I think it was probably something more along the lines of “You’ll eat if I damn well say you will.” or “You’re about to find out if you like it or not.” It’s really hard to know exactly what it was he said, but I think you get the general idea.  And, likewise, my response was more likely “You’re so MEAN!  That’s yucky!!  I don’t waaaaant it!”  Like I said, I was pretty little.

You know, I was thinking the other day about something else that my Dad told me once when I was little. It was something like “Every time you take a bite it is considered good manners to wipe your mouth with a napkin afterward.” And, you know, I worked HARD at doing that. It wasn’t easy either! At the young age of five I was taxing my brain thinking bite, chew, wipe. Bite, chew, wipe. Bite, chew, bit . . . oh, I mean wipe! Well, anyhow, I did that for years, people! Not until I was in high school and one of my friends asked me “Why do you wipe your mouth so much?” did I realize I’d been bamboozled by my very own Dad. Misled, even, if you will. WHY would he tell me that? I used to lay in bed at night (not really) and wonder what the deal was.

Then, I had children. Oh, Oh-MY-Goodness, please would you WIPE your mouth before I scream and-no-I-don’t-mean-on-your-sleeve!!  Yeah.  Good one, Dad.  Nice form.

I really do lay in bed at night now trying to come up with ways to be even half as cunning as my Dad was with me.  My kids tell me that I have managed to perfect the twitching eye-vein popping out of my forehead “I’m not screwing around here!” look that my Dad was so good at.  That took a lot of work, readers.

But, back to my story. Dad told me we were having lamb stew and I tried it and I LOVED it. Lamb Stew (aka Tuna Casserole) was my favorite for many, many years. I don’t really love it now, but I do still like tuna fish.

But, today’s recipe really is lamb stew. It is!  Really.  No tuna, I swear!!  And it really is FANTASTIC. A local FAVE. Something that shouldn’t be missed out on!! Sweet raisins combine with the rich curried gravy and tender delicious meatballs to make an out of this world dish.  And, this one’s for you Dad. You’re still the smartest most ingenious guy I know.

Love ya, Fast Food Angie (Pangie)

Curried Lamb Meatball Stew
Adapted from All You Magazine

Meatballs
2 pounds of ground lamb
2 egg
1/3 cup milk
3/4 cup italian or plain breadcrumbs
1 teaspoon salt
2 teaspoons dried oregano
3 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese (optional)

Combine all ingredients and shape into 1 1/2 inch balls. Bake on rack in oven for 20 minutes at 350F, or until browned. Use paper towels to drain meatballs before adding to stew. Don’t skip the draining part unless you like greasy stew. Eww. I do NOT like greasy stew, Sam I Am.

Stew
3 Cups chicken broth
1 onion, chopped
3 teaspoons curry powder
1/4 cup flour
4 large carrots, peeled and cut into 1/2 inch pieces
1/2 cup raisins (don’t skip, these MAKE the dish!)

In the bottom of the crockpot whisk chicken broth, curry and flour. Mix in onions.

Gently add meatballs, so as not to break the meatballs into smaller pieces.

Cover and cook on high for 2 hours. Add carrots and raisins and cook for an additional 2 hours. If necessary, use a spoon to remove excess fat from the top of gravy before stirring and serving(Like I said earlier, I skipped the paper towel part, not a good idea!)

Serve over rice.

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Remember when I waxed poetic about The Olive Garden’s Venetian Apricot Chicken?  I know I remember because, well, Apricot Chicken has become one of my favorites.  I can’t seem to get enough.  Especially when I cover it in Roma tomatoes and . . . oh goodness.  Hang on.  O.k., I’m back, I had to just run in the kitchen and whip up a batch.  Not really.  I’m just kidding.  I don’t have time for that right now, silly.

Speaking of not having time . . . a few days back I was in a time crunch; I needed dinner at the normal time and I knew we were going to fly in the door about 15 minutes before that and needed to leave again 12.2 minutes after dinner was on the table.  Don’t ya just love life in the fast lane?  Sounds like a crockpot kind of day to me. 

Thanks to my latest obsession with Apricot Chicken, I decided to get adventurous and try to make it in the crockpot.  There’s always peanut butter if it doesn’t turn out (apologies to my homies with nut allergies).  Plus, I had this super sad looking basil in the fridge and it really needed to be used up, because in a matter of hours it was going to be beyond use.  And that would be a shame! 

It took a little switching it up to make the recipe work, but the results were amazing.  And, at the risk of boring the crapola out of you all with the same recipe, I’m posting it here since this version is a lot more user friendly.

I will admit, I overcooked it.  My crockpot doesn’t cook super hot, but my Mother-In-Law’s crockpot apparently does, and I was using her crockpot since I confiscated it (it’s got a nifty lid with a strap thingy-ma-jigger and I really needed that strap).  I left the chicken on low for 7 hours, in a very hot crockpot, and it easily would have been ready in 5 hours.  It was still very tasty, but you’ll want to watch your time for optimus turnus-outis.  (That’s Angie-speak for “don’t let it burn or it might taste bad.”)

I served it along side some pasta tossed with pesto and some garlic bread.  Holy Chickens!  Good stuff!!

Crockpot Apricot Chicken

2 pounds boneless chicken breast, frozen
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

2 tablespoons fresh basil, cut into small pieces
1 cup apricot preserves
1 cup water
2 teaspoons chicken base or bouillon

12 ounces (about 3 large) roma tomatoes, diced
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon italian seasoning

Place chicken breasts into crockpot.
Combine garlic powder, salt, and black pepper and sprinkle over the top of the chicken.

In a small bowl, combine basil, apricot preserves, water, and chicken base and pour over the chicken.

Arrange tomatoes over the top of the chicken, sprinkle chopped garlic over the tomatoes, and sprinkle salt, pepper, garlic powder, and italian seasoning over the tomatoes.

Cook on low heat 5-7 hours, or until chicken is done.

 Crockpot Apricot Chicken

2 pounds boneless chicken breast, frozen
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

2 tablespoons fresh basil, cut into small pieces
1 cup apricot preserves
1 cup water
2 teaspoons chicken base or bouillon

12 ounces (about 3 large) roma tomatoes, diced
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon italian seasoning

Place chicken breasts into crockpot.
Combine garlic powder, salt, and black pepper and sprinkle over the top of the chicken.
In a small bowl, combine basil, apricot preserves, water, and chicken base and pour over the chicken.
Arrange tomatoes over the top of the chicken, sprinkle chopped garlic over the tomatoes, and sprinkle salt, pepper, garlic powder, and italian seasoning over the tomatoes.
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I’ve been planning on going shopping for several days.  I’d made a great list of all the places I wanted to go.  Since I was going to the next town over, I made sure I included all the places that I can’t go when I go to my normal haunts (yes, small town living really is that way!).  Z-DOW has some birthday money to spend, so she decided to come along.  Luckily, she’s old enough that I can drop her there and then run where I want to go.  Then, whoever gets done first (that’s ALWAYS me) calls the other one and we meet up.  It works out pretty well, except for the part where I said “pretty well” just now. 

There are several challenges to shopping with Z-DOW.  I don’t know if it’s because she’s Z-DOW, or if it’s because she’s a teenager, or if it’s because she has ADHD, or what.  But I do know that she’s S-L-O-W. 

For instance; I dropped her at Barnes and Noble.  I drove over to Bath and Body Works, browsed and bought 8 items.  I left and went next door to Old Navy.  I hit every sale rack, found 2 shirts for Aspie girl, a tank top for myself and debated on a cute little coat for the dog (I didn’t get it).  I paid for that stuff, drove back to Barnes and Noble, exchanged a damaged book at customer service and was just being lured to the magazine department by the call of glossy covers when she called. 

Z-DOW “Mom?”

Me  “Mmhmm?”

Z-DOW “Are you done?”

Me “Yup.  I sure am, are you ready?”

Z-DOW “Well, I found a puzzle.  But, I still want to look at the books, o.k.?”

Me  “You found a . . . puzzle?”

Z-DOW  “Yea!  It’s really cool!  But, I still need to look for books, o.k.?”

Me  “I’m sorry, Z-DOW, we’re out of time here.  If I make it two more steps toward the magazines we’ll never get out of here.”

Z-DOW  “You’re here already?!?  MOM!  NO!  I want to look at the books!  Go exchange the damaged book, o.k.?  I’ll hurry now.”

*Sigh*  See what I mean?  I did all that running and buying and she had picked out . . . a puzzle (which she didn’t buy).

So, you know what happened, right?  I took one. two. three steps toward the magazines.  Then, I turned around and went to the gardening section.  MUCH safer.  Gosh, I wish I could/would garden.  It doesn’t take long:  bored.  I’ll head over toward the gaming stuff, maybe Z-DOW will be here . . . and then, out of the corner of my eye, I saw them.  Maaagazines. 

I love ‘em.  I can’t help it.  Big ones, little ones, cooking ones, gossip rags, psychology ones, girly glizty mags, weight loss issues, THE BIGGEST COOKIE COLLECTION of the year,  Paula Dean (doncha just love ‘er?) . . . oh jeez.  And they are so mean at Barnes and Noble.  They put these big ol’ benches right there in front of the racks and you can make this huge spread while you decide which ones you can’t live without. 

My magazine habit started about 9 years ago after the birth of Aspie girl.  I started spending an inordinate amount of time in medical offices.  What in the world do you do when sit in the waiting room?  That’s right; you read magazines.  And so.  There it is.  I am addicted to magazines and it’s all my kids’ fault.

Well, anyhow, I managed to leave Barnes and Noble today with just the smallest pile of only the very most important-nist magazines that no-one should be without.  Oh yeah, and I left broke.  But happy.  Giddy, even.

This is good news for you guys on two fronts.  First, I bought (ahem, a couple) cooking magazines, which means new recipes when I finish mish-mashing the ideas together.  Second, it means you get an oldie, but a goodie for today.  See, the thing about shopping is that when you’re all done you’re hungry, tired, and ready to be off your feet.  So, typically you end up at the food court debating over (I guess you could call them) tacos, or (I think this used to resemble) Chinese.  Yuck.  OR, Maybe you’re lucky and have a pizza joint at your mall that actually leaves the room temperature pizza in the oven long enough to kill the bacteria?  We don’t.   So, I was really, really smart and started my crockpot in the morning and I got to come home to some serious yummy-ness.  Next time you spend a day with your teen, or get pulled in by the glam of the mags, be sure and start the crockpot before you go.

Magic Crust Pizza

This recipe serves 8.  You can add your favorite pizza ingredients, or leave it as written, it’s yummy just the way it’s written!

1 1/2  lbs ground turkey or ground beef
1  onion, chopped
1  green pepper, chopped & seeded
16  ounces spaghetti sauce
16  ounces pizza sauce
16  ounces frozen kluski noodles or Reames frozen noodles 
1  cup sliced mushrooms
1 (8  ounce) package sliced pepperoni
16  ounces cheese, shredded

Brown ground turkey or beef with onion and green pepper.

Drain and add spaghetti sauce and pizza sauce.

Use a crock pot liner or spray crock pot with non-stick spray.

Layer ingredients in the following order. (Make sure you cover the noodles with cheese and/or sauce completely, or they will get hard).

Put a small layer of sauce in the bottom then,

1/2 Noodles.

1/2 Sauce.

1/2 Mushrooms, onions and green pepper.

1/2 Pepperoni.

3/4 Cheese.

and repeat, ending with the remaining cheese on top.

Cook on low for 2-4 hours, making sure that the cheese does not burn.  (Note:  My crockpot cooks really hot, so your crockpot might not burn it in 4 hours.  If you want to leave it longer than 4 hours, leave the cheese off the top and wait until you come home to add it.  The cheese on top is what likes to burn.)Similar Posts:

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I’ve had this little idea poking around in my brain for a couple of years now.  I know I want to write a cookbook, I’ve known it for a long time.  My problem hasn’t been motivation.  Frankly, I’m typically sharing at least one recipe a day with others -either one I’ve found and really liked, or one that I’ve tweaked, or one that presented itself to me in one way or another.  I like sharing my recipes, and I don’t lack motivation to help others cook.  Nope, that’s not an issue.  I think my problem has been that I don’t know what write.  I have recipes, but I don’t have one idea that gels together.  Crockpot?  Quick and easy dinners?  My goodness, there are hundreds of these out there already, and one thing I don’t want to do is be just like everyone else.

It happens like this sometimes; I’ll be sitting on my bar stool, and an idea will just be there in my little noggin.  I don’t really know where these food ideas come from, but when they happen, they’re usually good.  So, today, again – sitting on my bar stool, it finally came to me.  My first cookbook idea. 

You see, I’ve been planning for several months to host a Chinese New Year’s party this year.  As it turns out, I’m not going to get to have the party (of if I do, I won’t be able to have it around the Chinese New Year – it comes really early this year – February 7th), but that doesn’t change the fact that I’ve spent the last 6 months testing, developing, and (sometimes not so kindly) insisting that my friends and family eat a lot of Asian food.  So, there it is . . . simple, really.  A Chinese (Americanized, of course) New Year’s cookbook – a collection of recipes that one could use to host the party I won’t be hosting this year.  Why didn’t I think of this sooner.  And then, well, then, I realized how perfect the whole thing is . . . I love to host themed dinners.  This could definitely be my niche.

So, I got busy straight away.  I had hubby go with me to the thrift store and I combed the bric a brac.  I mean, I need plates, platters, dishes!  I found some true gems, all sure to look fantastic in my cookbook pictures.  Then, I set hubby to calling around and recruiting folks for one more Asian dinner.  Tomorrow night we will feast on Chinese food, but not before I take pictures of all of the cuisine.  I sat a deadline to finish this e-Book and, with any luck, a week from this Friday my first cookbook will go live. 

The best part of all of this is (aside from how excited I truly am), the flood gates of ideas have opened.  I’m not going to share with you just yet what else is coming up, but I will say this – keep watching.  This could get really good.

Oh, and since I’m here, I’m giving you the recipe for the chicken I made for dinner the other night.  It was really tasty.  It was supposed to be “Sticky Chicken”, but it wasn’t.  It turned out not so sticky, so I changed it a little – added a nice sauce over the top and served the whole sha-bang on a bed of wild rice.  Sometimes it’s good when things don’t turn out right, this was one of those times.

Crockpot Rubbed Chicken w/onion gravy

2-3 pounds of boneless chicken breast

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. white pepper

1 tsp. celery salt

1 tsp. thyme

1 tsp. cayenne pepper

2 tsp. paprika

3 tsp. kosher salt

2 medium onions, quartered

1 tbsp. cornstarch

Combine all spices in a small bowl. 

Place chicken breast into a large ziplock bag and sprinkle spices over the top.  Shake the bag to distribute the spices well.  Place the bag in the fridge and allow the chicken to sit 24-48 hours, if possible, but no less than 8 hours.  Turn the bag every few hours to let the seasonings distribute well.

When ready to cook, place chicken breasts in crockpot and cover with onion pieces.  Place the lid on the crockpot and cook for about 5-6 hours on low. 

When chicken is done, remove the breasts to a plate and keep warm.  Turn the crockpot on high.

Combine cornstarch and 1/4 cup cold water in a small bowl.  Pour cornstarch mixture into the crockpot drippings, stirring to avoid clumping.

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Today was the first day back to normal.  The kids have all returned to school, hubby went back to work (o.k., he retreated to the desk in the bedroom, but he was working), and I went back to being a housewife.  It was a good day; productive in that I got to clean a little bit around here, but also I spent some much needed time in the kitchen.  During the process, I discovered that my downstairs pantry and freezer are a mess and need some serious attention.  These projects excite me.  Tomorrow, I will put on my winter gloves and spend an hour digging around in the freezer coming up with all sorts of goodies and ideas!  I will place all the cans, bags, and boxes in little rows in the cabinets and I will feel peaceful and complete. 

It was dismal here today; warm, but rainy and grey.  Perhaps you could even say it looked foreboding outside.  Well.  When my kids got home today and dh turned off his laptop and called it a day, all hecky broke loose.  So much for my peaceful feeling.  Teen daughter was being a chaos monster, Aspie girl wet her pants at school and didn’t seem to even know where she was, and little one was hungry, coughy, and a bit snarky.

Dinner was a disaster.  Teen daughter threw a total fit because I made her eat a mushroom.  It was a major battle.  She’s still crying and it’s been over an hour ago.  You know that little saying “Pick your battles”?  It kept running through my head when that mushroom was sitting there on the end of her fork, but I had already picked this battle and quite frankly I’m tired of the constant food issues we have at the table.  I was aiming to win.

O.k., one thing you should know.  Dinner was a disaster, but the food was fantastic.  Give me my kitchen without hubby and kids poking in my way and I’ll work some magic.  Today did turn out that way.

So, lucky you!  You get the good part of dinner – the recipes.  I’ll keep the teenager, and her mushroom anger.

Crockpot Venison in  Mushroom Sauce – serves 6-8

2 pounds of venison, stew cut

1 pound of fresh mushrooms, sliced (I used white button)

1 can of cream of mushroom soup (I used the low cal, low fat version)

1 medium white onion, cut into rings

1/3 cup red wine

1/2 cup apple juice

1 package of dry onion soup mix

1 tsp. kosher salt (or to taste)

4 strips of bacon

Mix all of this together and cook it in the crockpot.  5-6 hours on high, or 7-8 on low.  I fished the bacon slices out at the end (these were just added for flavor, venison is very lean, which can make it taste ”gamey”, chewy, or bland).  You can leave the bacon in, but you really don’t need it.  This got thick and creamy and was super yummy.  I served it over egg noodles.  Now, if you aren’t lucky enough to be blessed with a freezer full of venison, use stew beef.  You won’t need the bacon if you use beef.

Oh, did I mention?  I also made a pie.  Hubby and I are dieting, so this is a lower calorie, lower fat option to Key Lime Pie.  And it’s good.  Make sure you make it the night before, or in the morning, because you serve it frozen and you don’t want to try to put this together right before you eat (unless you want soup pie).

Frozen Key Lime Pie

1/2 (0.3 oz) package of lime sugar free gelatin

1/2 cup of key lime juice

1 (14 oz.) can of fat free sweetened condensed milk

4 oz (half a tub) of fat free frozen whipped topping, thawed

1 graham cracker pie crust (reduced fat, of course)

Place the lime juices in a bowl and use a whisk to stir the gelatin into the juice, until it dissolves completely.  Then pour in the condensed milk and whisk until it’s all combined and light green.  Lastly, mix in the whipped topping.  Save the other half of the whipped topping to garnish the top of the pie later.  Pour the mixture into the graham cracker crust, cover the pie, and place in the freezer until completely frozen.  Cut into 8 pieces and garnish with whipped topping.  Oh, yeah, then call me up and I’ll come over for some!Similar Posts:

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