35 minutes ago
Sunday, April 24, 2011
This year for Easter I wanted something lemony. I traditionally make lemon bars but decided I wanted a pie or something, but I didn't want the gel type pie filling. This reminds me more of a lemony cheesecake.
Lovely Lemon Pie
1 can of sweetened condensed milk
1/2 cup of lemon juice
half a container of cool whip
graham cracker crust
Mix together condensed milk and lemon juice until it starts getting thick. Fold in whipped topping. Spoon into crust. Chill in fridge, preferably overnight.
Could it be any easier??
Wednesday, April 13, 2011
I made this appetizer a bit back when I was craving Crab Rangoon, but wanting to be relatively healthy and not eat the fried version. Not exactly the same, but good nonetheless.
Cut egg roll wrappers into four squares. Spray mini muffin pan and place a wrapper in each hole. Brush with some sesame oil. Other will do, but I think sesame oil is always a better flavor for anything oriental.
Mix together flaked crab meat, chopped green onions, chopped water chestnuts, garlic powder, salt and pepper.
Stuff wrappers and bake at 350 until lightly browned and mixture is bubbly.