Thursday, June 7, 2012

All about Foody...oh and Hey I'm Pregnant

I made the Pecan Praline Lime Pie last week.....I've never made a Lime (or Lemon for that matter) Pie.  I know shocking right?

This one by far was a winner...we had a guest added to our Wednesday night father in law's cousin....she was pet sitting near us and I told her to bring it on down for the 'famous' wed dinner. 

We had crispy chicken w/creamy sauce (I HATED THE SAUCE BY THE WAY) garlic steamed green beans....copy cat Red Lobster Cheddar Garlic Biscuits...and this pie

You must make....seriously it was fantastic.  The toasted pecans in the crust...and the layer of caramel made this over the top.  I think just about every single person commented on those 2 things


  • 1 1/4 cups chopped pecans
  • 2 cups graham cracker crumb
  • 1/2 cup butter, melted 
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup plus 2 Tbsp. jarred caramel topping
  • 2 (14-oz.) cans sweetened condensed milk
  • 6 egg yolks 
  • 2 teaspoons Key lime or lime zest (I prob added a tablespoon...I'm a zest lover)
  • 1 cup fresh Key lime or lime juice
  • 1 1/2 cups whipping cream 
  • 1/4 cup plus 2 Tbsp. powdered sugar


  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
  3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
  4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.?
  5.  Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
  6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
  7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.
     Yesterday I made another Southern Living Cake....(it's Wednesday after all).  This was rich creamy and another winner.  (I saw hubs sneak a piece this morning ...which rarely happens)
  1. 1/2 cup butter or margarine, softened 
  2. 1/2 cup shortening
  3. 2 cups sugar
  4. 5 large eggs, separated 
  5. 1 tablespoon vanilla extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1 cup buttermilk
  9. 1 cup flaked coconut
  10. Nutty Cream Cheese Frosting
  11. Garnishes: toasted pecan halves, chopped pecans


  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
  2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  3. Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Nutty Cream Cheese Frosting
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened 
  • 1/2 cup butter or margarine, softened 
  • 1 tablespoon vanilla extract
  • 1 (16-ounce) package powdered sugar, sifted


  1. Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.
  2. Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in pecans.
From Pinterest last week I made that Caramel Candy Popcorn was ok...Nothing I will make again ...but fun to make first time

I also made the Crispy Chicken w/creamy sauce.  As I said before...the sauce was sounded like it was gonna be ok...It had milk/crm chicken soup...and a container of that new Philly Cream Cheese Italian Herb tub..I thought great.  But holy molly it gave me the shivers......The chicken was fact the kids asked for it again...I'm making it tomorrow...but this time with good ol CREAM a good southern girl.

Speaking of gaining weight (from all this cake and food talk)  
I was officially 31 weeks preggers on Monday...and 30 lbs heavier.  (let the party begin)  
I swore I was only gonna gain 20 this time around...(chokes down laughter)  I mean I'm not really surprised why I've gained....I KNOW what I NEED to do...but my appetite tells my brain differently!  Belly always wins....
Still doing well....just heartburn still and I get out of breath faster...(I always carry my babies high)

All the kids have felt baby C move and thump and roll....we put a remote on my belly to watch it do the 'wave' the other night ...the older boys got a huge kick out of that!

Massive swelling hasn't kicked in yet...but I'm sure it's only a matter of time....we are now reaching temps in the 90's ....I'm starting to feel the heat.


Neely said...

Looks delish as always :)

Amanda Faith said...

Yeah that praline lime pie looks amaze!

jen said...

Can you come cook for me?

The worst is yet to come, so enjoy the last few weeks before it gets really awkward.

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