Key Lime Pie with Pretzel Crust

 How about taking a little vacation by eating some Key Lime Pie?  This one is a little different because of the pretzel crust, which complements the sweet/tart flavor of the filling. My little frog planter has been with me since 1985, when neighbors gave it to me when we left Ohio.  My shamrock plant survived being outside for over a year. 

 This pretty teacup was another one of my beloved Mom's.  The saucer has the same pretty bouquet underneath the cup.  

This teacup is Cissy's favorite, and was a gifted to me in a teacup exchange.  One day, Cissy will be gifted it.

You only need a small slice of this pie to satsify your sweet tooth.

My grandson, Caiden, celebrated his 15th birthday this week.  He's taller than my daughter and I now!

Just look at this cake that Riley, Cissy, and my daughter, Molly, made for him!!  Isn't it clever with the candy pouring down on top of the cake?  Caiden LOVES candy!  When he cut into it, candy poured out of it! 

My granddaughter, Avery, turned 13, and I was able to pick her up for a birthday dinner date. We did takeout from Chick Fil A (her choice).   Avery loves cannolis, so I made her a cannoli cake.

Here we are with her little sister, Ella, who joined us.

Yield: Depends on how big the slices are cut

Author: Made in Kitty's Kitchen, recipe is from King Arthur Flour

Key Lime Pie with Pretzel Crust

This pretzel crust goes perfect with the sweet/tart flavor of the filling.

Ingredients:

• Crust
• 1 cup + 2 tablespoons  very finely ground salted pretzel crumbs
• 3 tablespoons  sugar
• 7 tablespoons  butter, melted
• Filling
• 4 large egg yolks
• two 14-ounce cans sweetened
• 3/4 cup Key Lime juice
• 3 tablespoons  fresh-squeezed lime juice (from standard limes)
• zest of 1 lime (about 2 teaspoons), optional

Instructions:

1. Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.
2. Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well. 
3. Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan.
4. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.
5. Whisk together the egg yolks and condensed milk.
6. Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.
7. Pour into the crust and smooth with a spatula.
8. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.
9. To serve, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.

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Instant Pot Cheesecake Bites

 Let's enjoy a mini treat today by the sound of my mini waterfall in my garden.  I hope you all had a wonderful Mother's Day!

 This pretty teacup was one of my mom's.  Isn't it beautiful?

 This one was one of my mom's, too, and was painted by my late Great Aunt Kitty's painting teacher. 

 My mom made me the necklace in this photo.  She loved making jewelry.  I miss talking to her everyday and we always laughed like crazy together, like only a mom and daughter can. 

 I wanted to show  you one of my containers that I have hanging on my fence.  Isn't it cheerful?

 My daughter gave me this azalea topiary for Mother's Day of 2019.  I kept it outside all year and it graced me with beautiful blossoms this spring.  The blooms are long gone now, but I hope it blooms again next year.

My oak leaf hydrangea is looking spectacular right now.   

Yield: 7

Author: Made in Kitty's Kitchen

Instant Pot Cheesecake Bites

I needed to use up 4 ounces of cream cheese and made these delightful little morsels.

Ingredients:

• Crust:
• about 3 rectangle graham crackers (you need about 1/4 cup).  I used chocolate graham crackers
• 1/2 tablespoon sugar
• 1 tablespoon melted butter
• Filling:
• 4 ounces of room temperature cream cheese
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• topping of your choice, or berries

Instructions:

1. Make the crust: Place the graham crackers into a ziploc bag and mash them with a rolling pin until they are crumbs. This should be about 1/4 cup of graham cracker crumbs. Pour the crumbs into a medium bowl and then stir in the sugar and melted butter. Spray 1 silicone egg bite mold lightly with non stick cooking spray. Then press some of the crumbs into each of the molds. Mash the crumbs down with the back of the spoon.
2. Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg yolk and beat until barely incorporated. Spoon the filling into each of the molds evenly.
3. Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lay a paper towel over the top of the eggs bites molds and then cover tightly with foil. Place one of the molds on top of the trivet.   Lower the trivet with the mold on top into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully remove the foil and paper towels from the molds.
4. Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.
5. If you wish top the cheesecake bites with some preserves, jam, berries, or pie filling.

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Apple Enchiladas

How about making some easy Apple Enchiladas for Cinco de Mayo?  My friend, Bea, gave me this recipe several years ago, and I shared them before, but I thought they deserved to be shared again.  The teapot planter is one that I've had for probably ten years and I have some succulents planted in it.  Pull up a chair and we can have some dessert while you tell me what you've been doing.

 I have this cute teapot wind chime hanging on one of my trees, and also three asparagus ferns that I've kept out from last year. 

These are so good!  They reheat so well in the microwave, too!

Yield: 6-10 depending on size of tortillas

Author: Made in Kitty's Kitchen; recipe is from my friend, Bea

Apple Enchiladas

This is a wonderful dessert to have after a Mexican meal, and perfect for Cinco de Mayo!  If you have extras, just refrigerate.  They reheat  beautifully in the microwave. 

Ingredients:

• 1 -21 ounce can apple pie filling (chop up any large pieces of apple)
• 6- 8" flour tortillas or 10 - 6" ones
• 1 teaspoon ground cinnamon (I don't measure, I just sprinkle)
• 1/3 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup water

Instructions:

1. Spoon filling down the center of each tortilla; sprinkle evenly with cinnamon. Roll up and place seam side down in a lightly greased 2 qt. baking dish ( or use a 9x13" baking dish if making 10).
2. Bring butter and next 3 ingredients to a boil in a medium sized saucepan. Reduce heat and simmer, stirring for 3 minutes. Pour over enchiladas and let stand for 30 minutes.
3. Bake at 350 degrees for 20 minutes.
4. Serve warm with a scoop of vanilla ice cream, or some whipped cream.

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