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Key Lime Pie Bars

~ lindy

Kiwi Lime Pie Bars

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*9 X 13 Pan

*Cooking Spray

*6 Kiwis, peeled sliced and halved

*1 and 1/2 cups Macadamia nuts, 1 cup for crust, 1/2 cup for topping (I used Mauna Loa Macadamia Baking Pieces, 6 ounce)

*2 Containers 8 ounce Cool Whip Topping

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Macadamia Nut Crust

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*2 cups Flour

*1/4 cup Sugar

*3/4 cup Butter, melted

*1 cup roughly chopped Macadamia Nuts, chopped finely

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Mix together in bowl the flour, sugar, butter and nuts until combined and press into the bottom of cooking sprayed baking pan.

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Bake in a 350*F. oven for 5-6 minutes. Crust will not be completely baked.

Lime Filling Layer

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*1 cup Freshly Squeezed Lime Juice, 6-7 Limes

*2 tablespoons Lime Zest

*6 Egg Yolks

*2 cans 14 ounce Sweetened Condensed Milk

*4 drops Green Food Coloring

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Beat together the lime juice, lime zest, egg yolks, sweetened Condensed Milk and food coloring until thick and creamy.
Pour Lime filling layer to the top of the partially cooked crust and bake another 15-20 minutes or until the lime filling is firm or set.

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Remove from the oven and allow to cool and refrigerate for 1 hour or until chilled.

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Sliced Kiwi Layer

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*6 Kiwis, peeled, sliced and halved (save some of the halved slices for the top of each individual serving, if desired)
Place halved kiwi slices on top of the chilled lime filling layer.

Cream Cheese Layer

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*1 (8 ounce) Cream Cheese, softened

*1 (8 ounce) Cool Whip Topping, thawed

*3/4 to 1 cup Powdered Sugar, to taste

*2 teaspoons Vanilla Extract

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Cream together in mixing bowl or beat together with a hand mixer for smooth creamy texture.

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Place scoops of the cream cheese filling to the top of the kiwi layer and spread evenly across the kiwis.
Topping

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*1 (8 ounce) Cool Whip Topping

*1/2 cup Chopped Macadamia Nuts

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Spread the whip topping on top of the cream cheese layer. Use the whole container of cool whip topping if desired. Sprinkle on the top the macadamia nuts and chill at least 2 hours before serving.

Enjoy!

Lindy

 

Homemade Sloppy Joes

~ lindy

Homemade Sloppy Joes

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*Crock Pot with crock pot liner or Stock Pot

*3 pounds Lean Ground Beef

*3 tablespoons Minced Dry Onions

*Pinch Red Pepper Flakes, optional

*Sea Salt and Fresh Ground Pepper

 

Cook the In a skillet, on medium heat: Ground beef, onions, salt and pepper, until fully cooked browned and no longer pink.

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Sloppy Joe Sauce

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*3-4 tablespoons Extra Light Olive Oil

*1 Onion, finely Chopped

*2 Carrots, finely grated

*4 Stalks Celery, finely chopped

*3 Garlic Cloves, Grated or pressed

*3 tablespoons Red Wine Vinegar

*1/2 cup Brown Sugar

*1/4 cup Frank’s Hot Sauce, more if desired for extra heat

*40 ounces Tomato Purée or Tomato Sauce

*2 pinches Ground Cloves

*2 tablespoons Worcestershire Sauce

*1/2 teaspoon dried Oregano

*1/2 teaspoon Chili Powder

*Sea Salt and Fresh Ground Black Pepper, to taste

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Sauté in a hot skillet on medium heat 3-4 tablespoons olive oil. Then add onions, carrots, celery 4-5 minutes until slightly tender, adding the garlic and sauté 1 more minute.

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Add the remaining sauce ingredients to the sautéed vegetables: Red wine vinegar, brown sugar, hot sauce, tomato purée, cloves, Worcestershire sauce, oregano, chili powder, salt and pepper.

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Place the cooked ground beef and vegetable sauce to a lined crock pot and cook on low for 2 hours or in a stock pot and simmer for 30 minutes or until vegetables are tender.

Enjoy!

Lindy