Key Lime Pie

Quick and Easy

https://keylimejuice.com/nellie-joes-key-lime-pie/

Nellie & Joe’s Key Lime Pie

• 9″ graham cracker pie crust
• 14 oz. can of sweetened condensed milk
• 3 egg yolks (whites not used)
• ½ cup Nellie & Joe’s Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

Crockpot Tangy Pulled Pork

Allison Hottinger

1 pork tenderloin

2 tsp salt

2 tsp cumin

1 tsp pepper

1 cup apricot jam

1 handful brown sugar

1 red onion sliced

1-2 jalapeno sliced and seeded

       if you want them less spicy

For Tacos

 -avocado

 -limes

 -cilantro

 -corn tortillas

Mix salt cumin and pepper in a small bowl.  Rub

down tenderloin with spice mixture on all sides.  Place

tenderloin in crockpot and add jam, brown sugar, onion,

and jalapeno.  Cook on low for 8 hours.

For tacos serve with lime, avocado, cilantro on  warmed 

corn tortillas.

Apple Muffins

• 2 cups sugar (or use 1½ cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled, cored, diced apples (around 3 apples)
• Brown sugar for topping (around ½ cup)

Instructions

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
3. Fill paper liners almost to the top, about ¾ of the way full. Sprinkle with brown sugar.
4. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

From: http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html#ohziUPymdHpXXZDV.99

Berries and Cream

3 cups heavy whipping cream

1 ½ cups sugar

1 envelope unflavored gelatin

1 cup boiling water

1 tablespoon vanilla

1 ½ cups sour cream

Simmer cream and sugar sin a saucepan stirring often to avoid scorching. In another bowl combine envelope of gelatin and boiling water and stir with a wire whip. Take off heat and let cool to room temperature.

Combine cream and gelatin mixtures. In another bowl, mix vanilla and sour cream together. Slowly add the cooled cream/gelatin mixture to the sour cream mixture. Stir with a wire whip until the mixture is totally smooth.

Chill overnight in individual serving dishes or scoop servings from a large bowl as you would scoop ice cream.

Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.

Top with fresh, canned or frozen raspberries or any fruit of your choice. 

Pumpkin Spice Cookies

http://www.primalpalate.com/paleo-recipe/pumpkin-spice-cookies/

1/2 tsp Baking Soda
1/2 cup Organic Coconut Oil
2 cup Almond Flour/Meal
1Tbsp Pumpkin Pie Spice
1/2 cup Pumpkin Puree
1/2 tsp Salt
1/4 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
1/2 cup Maple Syrup

Preheat oven to 350*
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes
Let cool and serve

Honey Orange Grilled Chicken

http://www.plainchicken.com/2016/06/honey-orange-grilled-chicken.html

Honey Orange Grilled Chicken
serves 4

• 1/2 cup orange juice
• 1/4 cup honey
• 1-oz package Italian dressing mix
• 4 boneless skinless chicken breasts

Whisk together orange juice, honey and Italian dressing mix. Pour over chicken and refrigerate for an hour.

Remove chicken from marinade and grill 12 to 15 minutes, until internal temperature reaches 165 degrees.

Gluten Free Pumpkin Muffins

http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.