Mini Key Lime Pies

I like to make mini pies because it's easier to share with more people.  Creamy and delicious.  If you don't like whipped cream, just omit it.

MINI KEY LIME PIES
(makes 20-24)

Ingredients:
*1 1/2 cups finely crushed graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
~2 (14 ounce) cans sweetened condensed milk
~3/4 cup sour cream
~20-25 key limes, juiced (about 3/4 cup)
~Zest from the limes.
~1 cup heavy cream
~1 teaspoon key lime juice
~1 1/2 tablespoons powdered sugar

Directions:
~Preheat oven to 375 degrees.
~Line two muffin pans with cupcake liners.
~Mix graham crackers, sugar and butter until well blended.
~Press a heaping tablespoon graham cracker crust into cupcake liners (you will have extra.  I just freeze my extra)
~Bake for 4-5 minutes.
~Remove from oven.
~Turn oven down to 325 degrees.
~In a large mixing bowl, mix sweetened condensed milk, sour cream, lime juice & lime zest, until creamy.
~Pour over graham cracker crusts.
~Bake for 5 minutes (do not brown).
~Cool.
~In a large bowl, whisk heavy cream, powdered sugar & lime juice together until peaks form (do not overbeat).
~Cover cheesecakes with the whip cream.
~Refrigerate until ready to eat.

Garlic Soft Dinner Rolls

Soft, warm and garlic, what else do you need.

Garlic Soft Dinner Rolls
(makes 12)

Ingredients:
*1 tablespoon active-dry yeast
*1/2 cup warm water
*1/2 cup warm milk
*1 1/2 tablespoon granulated sugar
*1 large egg
*2 tablespoons vegetable oil
*1 teaspoon salt
*3 1/4 cups bread flour
*2 tablespoons butter
*2 garlic cloves, sliced
*1teaspoon garlic salt

Directions:
~Put butter and garlic in a small saucepan.
~Melt butter over low heat.
~Remove from heat and set aside.
~In a small bowl, whisk yeast, water, milk and sugar together.
~Set aside and allow yeast to proof (about 10 minutes).
~In a large mixing bowl, mix egg, vegetable oil and salt.
~Mix in yeast mixture.
~Mix in flour until just mixed.
~Knead on a lightly floured surface for 8-10 minutes, or until smooth and slightly tacky.
~Grease a large bowl with butter and place bread dough into bowl.
~Cover bowl with plastic wrap and keep in a warm, draft free area and allow to rise until doubled in size (about 1 hour).
~Dust a clean surface with a little flour.
~Place dough on top.
~Divide dough into 12 pieces.
~Tucking the edges underneath, roll the dough into balls.
~Line a 9x13 with parchment paper and spray with a cooking spray.
~Arrange the rolls in the 9x13 inch pan, spaced a little apart.
~Allow the rolls to rise in a warm, draft free area until about double in size (about 30-40 minutes).
~Preheat oven to 375 degrees.
~With a pastry brush, gently brush half of the garlic butter over the rolls.
~Bake for 15-17 minutes.
~Brush remaining garlic butter over rolls.
~Sprinkle garlic salt over hot rolls.
~Remove from oven and lift the rolls using the parchment paper.
~Eat right away or allow to cool on a wire rack.

Peanut Butter Cup Brownies

If you like chocolate peanut butter cups and chocolate, you are going to love this recipe.  I can't make it unless I make it for a party, because I'd probably eat way more than any one person should.

Peanut Butter Cup Brownies
(serves 24)

Brownie Ingredients:
*8 (1 ounce) squares unsweetened baking chocolate
*1 cup butter
*1 teaspoon instant coffee
*5 large eggs
*3 cups granulated sugar
*1 tablespoon pure vanilla extract
*1/2 teaspoon salt
*1 1/2 cups all-purpose flour

Peanut Butter Filling Ingredients:
*3/4 cup creamy peanut butter
*1/2 cup butter
*1/8 teaspoon salt
*2 1/2 cups powdered sugar
*3 tablespoons whole milk
*1 teaspoon pure vanilla extract

Chocolate Frosting Ingredients:
*1 cup milk chocolate chips
*1 cup semi-sweet chocolate chips
*1/3 cup creamy peanut butter

Brownie Directions:
~Preheat oven 350 degrees.
~Spray a 9x13 inch glass baking pan with cooking spray.
~Place chocolate & butter in a microwave-safe bowl.
~Microwave on high until the chocolate & butter is melted, stirring every 30 seconds.
~Remove from microwave and stir in instant coffee.
~In a mixing bowl, place eggs, sugar & vanilla in it.
~Beat on high for 2 minutes.
~Reduce speed to low, beat in chocolate mixture.
~Beat in flour and salt until just combined.
~Pour into prepared pan.
~Bake for 35-40 minutes, or until brownies are done.
~Remove from oven and let cool completely.

Peanut Butter Filling Directions:
~In a large bowl, beat peanut butter, butter and salt together until smooth, about 2-3 minutes.
~Reduce speed to low and add powdered sugar, milk and vanilla.  I add a small bit of the powdered sugar & milk at a time, mixing well between each addition.
~Spread over cooled brownies.

Chocolate Frosting Directions:
~Melt the milk chocolate & semi-sweet chocolate chips and peanut butter together in a microwave safe bowl, stirring every 20 seconds, until chips are melted and smooth.
~Pour chocolate mixture evenly over top of the peanut butter layer.
~Refrigerate and allow chocolate to set 30-45 minutes.

Rootbeer Float Pie

If you like root beer you are going to love this pie.   If you don't like the gingersnap crust, just use a graham cracker or vanilla wafer crust.

ROOTBEER FLOAT PIE
(serves 8)

Ingredients:
*1 (1 8 ounce) container of cool whip, thawed
* 1/2 cup cream cheese, thawed or whipped
*1 cup root beer (I like to use IBC)
*1/2 cup heavy cream
*1 (3.4 ounce) vanilla instant pudding
*1 1/2 cups crushed (very fine) ginger snaps
*1/3 cup granulated sugar
*1/2 cup butter, melted


Directions:
~Preheat oven to 375 degrees.
~In a medium bowl, mix crushed ginger snaps & sugar.
~Mix in melted butter, until mixture is mixed well.
~Press mixture into the bottom of an 8-10 inch cake pan.
~Bake for 5 minutes, remove and let the crust cool completely.
~In a large bowl, whip cream cheese until soft.
~Mix in pudding, heavy cream & root beer
~Whisk in until mixture starts to thicken up.
~Pour evenly over ginger snap crust.
~Cover and freeze for 8-12 hours.