Key Lime Pie Recipe

Are you looking for a dessert that is great any time of the year? Especially perfect for summer! Key Lime Pie is a classic dessert! This pie brings together sweet and tangy flavors in the creamy, citrus filling. It’s paired with rich graham cracker crust, creating a refreshing dessert. Key lime pie is perfectly tart, creamy, and smooth and a dessert favorite! The texture is so lovely and rich. When serving pair the pie with a nice big dollop of whipped cream to complete the dessert!

A key lime pie starts with the graham cracker crust. You can always buy a premade crust, but crusts made from scratch are so much better! So I’ve included crust directions in the recipe. While the crust is baking, you can make the pie filling. Fill the baked pie crust, bake a little more, and then let the pie cool. Refrigerate overnight and then your pie is ready to enjoy!!

A key lime pie is called that for a reason. It calls for key limes, but sometimes they can be harder to find. But key lime juice can be found in the juice isle at the grocery store and always works great for that key lime refreshing flavor!

Key Lime Pie

Key Lime Pie Recipe

Ingredients

For the crust:

1 1/2 C. graham cracker crumbs
6 Tbsp. butter, melted
5 Tbsp. sugar

For the filling:

1 C. sugar
4 Tbsp. flour
2 Tbsp. Clabber Girl Cornstarch
1/4 tsp. salt
2 C. water
4 lg egg yolks
4 Tbsp. key lime juice
2 tsp. butter
1 tsp. grated lime zest
whipped cream, additional lime zest, and thinly sliced key limes, optional for garnish

Slice of Key Lime PieDirections

Crust:

Preheat oven to 350° F. Combine graham cracker crumbs, sugar and butter in a small bowl. Mix until blended well. Press crumbs into the bottom and sides of a 9-inch pie pan coated with cooking spray. Bake for 10 minutes at 350° F., then cool on a wire rack.

Pie Filling:

Preheat oven to 350° F. In a medium saucepan, combine the sugar, flour, corn starch and salt together. Gradually stir in the water. Cook and stir over medium heat until the mixture thickens. Remove from heat, add egg yolks and stir immediately. Return to heat and stir constantly while bringing mixture to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in lime juice, butter, and lime zest. Pour into cooled crust.

Bake at 350° F. for 10 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours for a cool dessert or freeze overnight for a frozen dessert. Top with whipped cream, lime zest, and lime slices when serving. Refrigerate leftovers.

Barbecue Ribs

Barbecue Ribs

Grilling season is here!! Don’t you just love it when you’re driving or working outside and can smell the amazing aroma of someone grilling out? One thing that screams summer in our house is cooking on the grill! Many nights for dinner and on the weekends we are making meals on the grill.

I am a big fan of ribs as well as barbecue. Actually, when my husband and I travel, we like to find different BBQ restaurants to try out. We have been to so many awesome ones!

We like to make different kinds of barbecue meals at home too and on the grill! Barbecue ribs are definitely a family favorite in our house! All of our kids like them, so ribs go over very well.

This recipe for barbecue ribs gives you fall-off-the-bone ribs that are deliciously packed with the smoky, barbecue flavor of summer. Recipe makes about 2 cups of barbecue sauce.

Barbecue Ribs

Ingredients

  • 4-5 lbs. baby back pork ribs (approx.)
  • Your favorite rub (I use Dairy Good BBQ Rub)
  • 1 C. red wine vinegar
  • 1/2 C. hot water
  • 1/2 C. brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. papirika
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 2 Tbsp. ketchup
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. Clabber Girl Corn Starch mixed with 1/2 C. cold water

Directions

Put ribs out on a large baking sheet. Generously apply rub to both sides of the ribs. Place the ribs on the grill and cook until tender, but not falling apart, about 1 to 1.5 hours, make up the barbecue sauce, while they are cooking.

Mix the Clabber Girl Corn Starch with the cold water and set aside.

In a medium sauce pan, combine the water and brown sugar and stir until dissolved. Bring the mixture to a boil over medium heat and cook for 3 minutes. Add the remaining ingredients, including the corn starch mixture, and mix together well. Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes uncovered. Remove from heat and cool at room temperature. The sauce will then thicken.

About 20 minutes before the ribs are cooking, brush the barbecue sauce to both sides of the ribs. Layer on a heavy amount for extra barbecue flavor. Remove ribs from grill and enjoy.

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon,  nutmeg and corn starch and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2

Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

Blueberry Cheesecake Ice Cream 1

The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

Blueberry Cheesecake Ice Cream 3

Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

Blueberry Cheesecake Ice Cream 5

Top 5 Kids Activities 2017 + Bonus Activity

Hand Print OrnamentActivity: Baking Powder Paw Prints or Footprints

Ingredients:

1 C. Clabber Girl Baking Powder
½ C. Clabber Girl Corn Starch
¾ C. water
food coloring (if desired)

Tools:

Small metal bowl
Whisk
Medium sized skillet
Flexible cutting board or plastic mat

Directions:

Combine baking powder, corn starch and water into a small metal bowl. Whisk the ingredients. Add to a warm skillet. Bring mixture to a simmer, add food coloring (if desired). Stir frequently until the dough is dry. Turn off heat and let cool for 30 minutes. Remove dough from skillet, form into desired shape on a flexible cutting board or plastic mat. Put a thumbprint, paw/hand/foot print in the dough and let air dry completely.

Color Run PowderActivity: Corn starch colored powder (like used in color runs)

Ingredients:

4 C. Clabber Girl Corn Starch (for each color)
2 C. water
water colors

Tools:

Aluminum foil pans (for mixing powder)
Large saucepan
Plastic gloves
Plastic forks (for stirring)
Food processor
Quart size mason jars
Funnel

Directions: In the aluminum foil pan, mix together 4 cups of corn starch and 2 cup of water. Mix together, using your hands as needed. Once the corn starch and water are fully incorporated, add water colors until you reach the desired shade. Repeat this process for each color you want to create. Place the pans in a dry location and let them sit for 48 hours, stirring occasionally to promote even drying. When the powder is completely dried out, blend it in a food processor to remove any clumps. Using a funnel, pour the powder from the food processor into a quart size mason jar and store with the lid on tightly.

Soft DoughActivity: Soft dough

Ingredients:

1 C. hair conditioner
2 C. Clabber Girl Corn Starch
food coloring, if desired

Tools:

Large mixing bowl
Plastic bags

Directions: Mix conditioner and corn starch in a large bowl, add food coloring if desired. Store dough in a plastic bag for up to 7 days.

Activity: Bouncing Balls

Bouncing BallIngredients:

2 Tbsp. warm water
1/2 tsp. borax powder
food coloring, optional
1 Tbsp. glue
1 Tbsp. Clabber Girl Corn Starch

Tools:

measuring spoons
spoon or craft stick (for stirring)
2 plastic cups
plastic gloves
plastic bags

Directions: Mix water and borax powder in 1 cup. In a separate cup, mix 1/2 tsp. of the water/borax solution with 1 Tbsp. corn starch. Let the mixture sit for 10-15 seconds, then using a spoon or craft stick to stir. When the mixture comes together, use plastic gloves to cover your hands and start molding the mixture into spheres. Put the balls into the freezer for 5 minutes to set, then they’re ready to play with. Store the bouncing balls in a sealed plastic bag for up to 7 days.

Activity: Aloe dough

Aloe DoughIngredients:

2 Tbsp. pure aloe
3-4 Tbsp. Clabber Girl Corn Starch

Tools:

small mixing bowl
spoon, for mixing

Directions: Stir aloe and corn starch together in a mixing bowl. If the mixture is runny, add more corn starch. When the dough comes together, it is ready to play with. Dough should be soft, squeezable and very similar to Oobleck.

Activity: Liquid Sidewalk Chalk

Ingredients:

1 C. Clabber Girl Baking Soda
1 C. Clabber Girl Corn Starch
food coloring, optional
1/3 C. water
1/3 C. vinegar, optional

Tools:

squirt bottles

Directions: Add all ingredients in order in a squirt bottle. Put the cap on the bottle and shake vigorously until the mixture is fully incorporated. Kids can aim the bottles on pavement to make colorful designs. Fill one bottle with the vinegar. After the kids have painted on the sidewalk, spray the design with vinegar to activate the baking soda and the design will begin to bubble.

Sidewalk Paint

Summer Fun Activities 2016

Corn Starch Play ClayActivity: Corn Starch Play Clay

Ingredients:

1 C. salt
1/3 C. water
1/2 C. Clabber Girl Corn Starch
1/4 C. cold water
food coloring (if desired)
cookie cutters, optional

Directions:

In a medium saucepan, mix salt and 1/3 cup water over medium-high heat, stirring occasionally until mixture begins to boil. Stir an additional 30 seconds and remove from heat, immediately adding Clabber Girl corn starch and 1/4 cup cold water. Add a few drops of food coloring, if you like. The mixture will resemble mashed potatoes. Stir until mixture thickens, cool, then knead on a board or counter top dusted with corn starch.

Roll out as dough to desired thickness for ornaments (about 1/4 inch thickness). Cut with cookie cutters into shapes and let them dry. If you wish to paint ornaments, it is best to do this when they have dried completely or the paint color will spread unevenly.

Store unused play clay in refrigerator in a sealed container with a damp sponge or cloth.

Fizzing Flour Activity: Fizzy Flour

Ingredients:

1 C. all-purpose flour
1 C. Clabber Girl Baking Soda
¼ C. vegetable oil
vinegar
food coloring (if desired)
Shallow container

Directions:

Combine flour and baking soda together in a small bowl. Add food coloring (if using) to vegetable oil. Mix the vegetable oil with the flour and baking soda. Fill a medicine dropper or squirt bottle with vinegar. Use the dropper or squirt bottle to slowly add the vinegar to the cloud dough and watch it fizzle.

Big BubblesActivity: Big Bubbles

Ingredients:

6 C. cold water
1/2 C. dish soap
1/2 C. Clabber Girl Corn Starch
1 Tbsp. Clabber Girl Baking Powder
Plastic straws
Cotton String
Shallow container

Directions:

Mix corn starch and baking powder, add water and stir until no clumps. Slowly stir in the dish soap. Let sit an hour before use, and stir again. When you stir try not to create bubbles.
To make the bubble makers, thread a 30” piece of string through two straws. Knot the end of the string together. Shape the string into a rectangle and put one straw on each end, opposite from each other. Insert 2 additional straws into the end of another straw to form handles. Soak the bubble maker in the solution, then pull up and run to make bubbles.

Silly DoughActivity: Silly Dough

Ingredients:

1/3 C. Clabber Girl Corn Starch
¼ C. + 1 Tbsp. dish soap
food coloring (optional)

Directions:

Mix both ingredients in a small container. When the dough gets tough to stir, take it out and knead it by hand until it comes together.

Chocolate Pudding PopsiclesActivity: Chocolate Pudding Pops

Ingredients:

2 1/2 C. whole milk
1/2 C. sugar
1/2 C. unsweetened cocoa
1 Tbsp. Clabber Girl Corn Starch
1/8 tsp. salt
1 egg yolk
1 tsp. vanilla extract
½ oz. bittersweet chocolate, finely chopped

Directions:

Combine milk, sugar, cocoa, corn starch, salt and egg yolk in a medium saucepan over medium-high heat, stirring well with a whisk. Cook for 8 minutes or until thick and bubbly, stirring constantly.

Remove pan from heat. Add 1 teaspoon vanilla and chocolate, stirring until smooth. Transfer the mixture to a bowl; place bowl in an ice-filled bowl. Cover surface of pudding directly with plastic wrap; cool completely. Spoon chocolate mixture evenly into 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen.