Weekly Recipes For Your Inbox!

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May 232012
 

Sour Cream Banana Pie

My dad would have loved this one!

 

1-1/3 cups crushed vanilla wafers
1/3 cup butter, melted
1 env. unflavored gelatin
1/2 cup sugar
1 cup boiling water
12 oz cream cheese, room temperature
1 large very ripe banana, mashed
1/2 cup sour cream
2 tbsp lemon juice
1 teas lemon zest
1 teas vanilla

 

Combine the wafers and butter and mix well; press into a 9-inch pie plate. Bake in a 350 degree oven for 10 minutes and cool. In a small bowl, combine the gelatin, sugar and boiling water, stir to dissolve sugar and set aside. In another bowl, beat the cream cheese until light and fluffy; add the banana and mix well. Add the gelatin mixture and beat again. Add the sour cream, lemon, lemon zest and vanilla, beat until smooth. Pour mixture into the pie shell and chill for several hours. Enjoy!

May 112012
 

Lemon Dressed Roasted Carrots

A must have with ham or pork!

 

 

3 lbs baby carrots
2 tbsp olive oil
Cayenne pepper to taste
Kosher salt to taste
2 tbsp honey
3/4 teas lemon zest
3 tbsp fresh squeezed lemon juice

 

Place washed carrots on a cookie sheet with sides and drizzle with the oil; sprinkle with desired amount of salt and pepper. Bake until tender in a 450 degree over for 30-40 minutes, turning after 15 minutes. While carrots are roasting, whisk together the remaining ingredients and add salt to your taste. Place carrots in serving dish and drizzle with dressing, toss lightly to coat and enjoy!

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