Individual Frozen Key Lime Pies

from thissillygirlslife.com

 

  These are great to make ahead, up to a month!

Serves: 18 portions

Ingredients

• ¾ Cup key lime juice, fresh squeezed (about a pound of key limes)
• 1 can sweetened condensed milk
• 8 oz whipped topping, plus more for garnish
• 8 oz cream cheese, softened
• ½ stick butter, unsalted, melted
• 1 sleeve honey graham crackers, turned into crumbs

Instructions

1. Crush graham crackers and mix with the butter, set aside.
2. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
5. Serve with whipped topping garnish and key lime slice if desired, enjoy!

Making Half a Recipe

Making Half a Recipe

When recipe calls

For:                                     Use:

¼ cup                                     2 Tablespoons

1/3 cup                                 2 Tablespoons + 2 teaspoons

½ cup                                     ¼ cup

2/3 cup                                 1/3 cup

¾ cup                                     6 tablespoons

1 tablespoons                    1 ½ teaspoons

1 teaspoon                          ½ teaspoon

½ teaspoon                         ¼ teaspoon

Making One-Third Recipe

¼ cup                                     1 tablespoon + 1 teaspoon

1/3 cup                                 1 tablespoon + 2 1/3 teaspoons

½ cup                                     2 tablespoon + 2 teaspoons

Sausage Rice Casserole

Ingredients:

1 1/2 lbs sausage
1 cup rice (I use brown)
1 pkg Lipton's Chicken Noodle Soup (dry mix)
1/2 cup chopped onion
1/2 chipped bell pepper
1 cup celery
3 cups water

Instructions:

Cook sausage while cooking layer all other ingredients in 9X13 pan in order.  Mix slightly.  Add cooked sausage on top.  Cover with foil.  Bake @ 400 for 50 min.  Remove foil bake an additional 10 min.

The is my Halloween favorite.  The house smells so good.

How to remove Permanent Marker:

Clothes – Hand sanitizer
Walls – Toothpaste or hairspray*
Carpet – White vinegar
Wood – Rubbing alcohol
Dry Erase Board- Dry erase marker (haha)

***Don’t scrub too hard with hairspray, you don’t want to remove the paint!