Lemon Meringue Pie

 Ingredients:

Pastry pie shell:

1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water

Lemon pie filling:

1½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1½ cups hot water
3 slightly beaten egg yolks
2 tablespoons butter
½ teaspoon lemon zest
1/3 cup lemon juice

Meringue topping:

3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar

Method:

Pastry pie shell:

Sift flour and salt together; cut in half of shortening with pastry blender until the consistency of cornmeal. Cut in remaining shortening until the consistency of small peas. Sprinkle with 1 tablespoon of cold water. Gently toss with fork, and press to side of mixing bowl. Repeat until all is moistened. Form into ball.

Flatten ball onto lightly floured surface. Roll from center to edge in all directions until 1/8 inch thick.

Fit pastry into pie plate. Trim ½ to 1 inch beyond edge of plate. Fold under and flute edge. Prick bottom and sides well with fork. Bake at 450º for 10 to 12 minutes until golden. Set aside to cool completely.

Meringue topping:

Beat egg whites with vanilla and cream of tartar until soft peaks form. gradually add sugar, beating until stiff glossy peaks form and all sugar is dissolved. Set aside until filling is finished.

Lemon pie filling:

In heavy saucepan, mix 1½ cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.

Stir small amount hot mixture into egg yolks to temper, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into cooled pastry pie shell.

Spread meringue over hot filling. sealing to edge of pastry. Bake at 350º for 12 to 15 minutes, or until meringue is golden. Cool before cutting.

BEEF & CHEESE ENCHILADA CASSEROLE

Ingredients:

1¼ lb ground beef

1 (1-oz) packet taco seasoning

½ cup water

1 (10-oz) can enchilada sauce

1 (10-oz) can mild Rotel tomatoes and diced green chiles, undrained

12 (6-inch) flour tortillas or corn

6- oz cream cheese

2 cups shredded Mexican cheese blend or medium cheddar

Instructions:

Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.

Brown the ground beef in a skillet. Drain fat. Add a packet of taco seasoning and water. Simmer until the liquid is absorbed, about 3 minutes.

Add a can of enchilada sauce and mild Rotel diced to the skillet. Simmer for 5 minutes. Remove from heat. Spread half of the sauce in the bottom of a baking dish.

Spread cream cheese on top of small flour tortillas. Top the cream cheese with 2 cups of shredded cheese. Fold tortillas in half. Place folded tortillas on top of the meat sauce; pour remaining sauce over the top of the tortillas. Sprinkle the remaining cup of cheese on top of the sauce.

Cover and bake for 20 to 25 minutes.

Chocolate Chip Mug Cake

  

¼ cup all-purpose flour

2 tablespoon light brown sugar (packed)

¼ teaspoon baking powder

1 pinch salt

3 tablespoon milk

3 tablespoon butter (melted)

½ teaspoon vanilla extract

2 tablespoon chocolate chips (milk chocolate or semi-sweet chocolate morsels, mini chips are best)

Instructions

Whisk together your dry ingredients (¼ cup all-purpose flour, 2 tablespoon light brown sugar, ¼ teaspoon baking powder, and 1 pinch salt) either directly in your mug or in a small bowl.

Stir in the liquid ingredients (3 tablespoon milk, 3 tablespoon melted butter, and ½ teaspoon vanilla extract), mix until smooth, then fold in the 2 tablespoon chocolate chips. Transfer the batter into a mug if needed.

Microwave on high for 1-2 minutes. Continue heating in 15-30 second increments if needed until the cake is puffy, set, and springs back to the touch.

Allow your cooked microwave mug cake to sit in the microwave for 1 minute before serving.

Cocoa Pie

 

Sugar Cookies

 

Easy soft and delicious

Sugar Cookies 

 

1 1/4 cups of sugar

1/2 of butter 

1 t teaspoon real vanilla 

1/2 a teaspoon of salt 

1/2 a teaspoon of soda 

3 cups all-purpose 

Preheat oven to 350°

In a stand mixer combine half a cup of butter 1 and 1/4 cups of sugar and vanilla extract quip until fluffy add two eggs one at a time incorporating after each egg. 

Measure out 3 cups of flour mix in the salt and soda stir. Add in three additions  to sugar mixture. Scoop with small cookie scoop onto greased cookie sheets. Mash down gently with hand flip it over. Place in oven bake for 10 to 13 minutes.

Sweet and Sour Meatballs

 2 lbs gr chuck making to meatballs add salt and pepper bake at 400° until done drain off Grease and add one and a half cups of grape jelly and one and a half cups of ketchup that has been mixed together thoroughly bake an additional 15 minutes. Serve over rice. OR You can also do these in a crock pot. Brown the meat drain. Put it in the crock pot with ketchup and jelly. Cook on low 2 or 3 hrs or high for 1 hr. 

Old Fashioned chocolate Icing - Awesome old fashioned boiled icing

 

3 1/2 cups of powdered sugar

1/2 cup of unsweetened cocoa

1/2 cup of milk

1 stick of butter (melted)

1 1/2 tsp vanilla extract 

Cook  in a medium saucepan over low heat until melted bring to a simmer add nuts if desired pour on warm cake.