••••THE END OF SOUPS AND STEWS🥘🥗🧀🍅🥦🥒🥓🥕🌽🌶🍳🥩🥥🥫🍍🥔🥑!!••••

(Source: Genius kitchen & well done.com & google+ photos & crntercutcook.com & slowroasted Italian & Diethood & PizzazPort.com & Iowagirleats.com)

••••THE END OF SOUPS AND STEWS!!

🥘🥕🥩🥫🥓🥦🥒🥥🍅🧀🌶🥗🥟🌰🥔🍎

••••KEY LIME PIE☘️🥧🍚🍵🍡🥛🧀🌈🍀!!••••

(Source: tastes better from scratch.com recipe & photos & Lauren Allen)

••••KEY LIME PIE☘️🥧🌈!!

Key Lime Pie

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Course: Dessert 

Cuisine: American, Pie 

Servings: 12

Calories: 444 kcal

Author: Lauren Allen

Ingredients

Graham cracker crust (see note below for a Gingersnap cookie crust)

• 1½ cups ground graham crackers(about 12 full sheets, crushed)
• ⅓ cup granulated sugar
• 6 tablespoons butter , melted

Key Lime Filling

• 2 14 oz can sweetened condensed milk
• 4 oz cream cheese , softened
• ¾ cup Nellies Key Lime Juice , or fresh lime juice
• zest from 2 regular limes , or 4 key limes

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

For the crust:

1. Preheat oven to 350F.
2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. 
3. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. 
4. Bake for 10 minutes. Remove from oven and allow to cool.

For the Filling:

1. Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. 
2. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. 
3. Pour into prepared graham cracker crust and bake in preheated oven for 10 minutes.
4. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.

Whipped Cream Topping:

1. 
   Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. 
2. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
   

   

Recipe Notes

*For a gingersnap cookie crust:

• 1 1/2 cups crunchy gingersnap cookie crumbs
• 2 tablespoons sugar
• 5 tablespoons butter, melted

Method, baking temp and bake time are the same as for the graham cracker crust.

Nutrition Facts

Key Lime Pie

Amount Per Serving

Calories 444Calories from Fat 207

% Daily Value*

Total Fat 23g35%

Saturated Fat 13g65%

Cholesterol 75mg25%

Sodium 242mg10%

Potassium 309mg9%

Total Carbohydrates 54g18%

Sugars 46g

Protein 7g14%

Vitamin A15.6%

Vitamin C7.7%

Calcium22.2%

Iron3.3%

* Percent Daily Values are based on a 2000 calorie diet.

🍀🥧🌈🍀🥧🌈🍀🥧🌈🍀🥧🌈🍀🥧🌈🍀

••••HAPPY ST PATRICK’S DAY☘️🌈🍀🌈☘️!!••••

(Source: trivia today.com & google+ photos and Pinterest & LinkedIn & trymetonight.com)




••••HAPPY ST PATRICK’S DAY☘️🌈🍀!

☘️🌈🍀🌈☘️🌈🍀🌈☘️🌈🍀🌈☘️🌈🍀

••••SHAMROCK RICE KRISPIE TREATS☘️🍚🍡🍭!!••••

(Source: Well Done.com recipe & photos & Dawn Perry & Trymetonight.com & Pinterest.com)

••••SHAMROCK RICE KRISPIE TREATS!!

Hands-On Time

15 Mins

Total Time

30 Mins

Yield

Makes 12 (with edible scraps)

• 
  

• ••••INGREDIENTS••••

• 1 10-ounce bag marshmallows
• 4 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• Pinch kosher salt
• Nonstick spray
• green food coloring, optional
• 4 cups Rice Krispies

• How to Make It

  Step 1

  Combine marshmallows, butter, vanilla, and salt in a small saucepan over medium heat. Cook, stirring often, until melted and smooth. Remove from heat.
  Step 2

  Lightly coat a large mixing bowl, a 9-inch baking dish, and a spatula with nonstick spray. (This helps prevent the treats from sticking.) Transfer marshmallow mixture to prepared bowl and add a few drops of food coloring, if using. Add cereal and fold until evenly coated in the marshmallow mixture. Transfer to prepared baking dish, pressing evenly into bottom of the dish. Let cool completely.

  Step 3

  Turn treats out onto a work surface. Spray a shamrock-shaped cookie cutter with nonstick spray. Punch out shamrocks from treats or cut into squares. Shamrock Treats will keep, tightly wrapped at room temperature, for about 3 days.

🍚🍚☘️🍚☘️☘️☘️🍀🍀🍀🍀🍀🍀☘️☘️☘️☘️☘️🍀🍀🍀

How to Make It

Step 1

Combine marshmallows, butter, vanilla, and salt in a small saucepan over medium heat. Cook, stirring often, until melted and smooth. Remove from heat.

Step 2

Lightly coat a large mixing bowl, a 9-inch baking dish, and a spatula with nonstick spray. (This helps prevent the treats from sticking.) Transfer marshmallow mixture to prepared bowl and add a few drops of food coloring, if using. Add cereal and fold until evenly coated in the marshmallow mixture. Transfer to prepared baking dish, pressing evenly into bottom of the dish. Let cool completely.

                

   

           

••••DUBLIN CODDLE RECIPE☘️🥔🥓🥕🥗🥘🐖🥩🌱☘️!!••••

(Source: Diethood recipe & photos & Katerina)

••••DUBBLIN CODDLE RECIPE!!

 Course Dinner 

 Cuisine Irish 

 Prep Time 15 minutes

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 6

 Calories 539 kcal

 Author Katerina | Diethood

Ingredients

• 3 cups low sodium beef broth*
• 1 pound smoked sausages , cut into thin rounds**
• 1/2- pound thick-sliced good quality smoked bacon , chopped into cubes***
• 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
• 2 yellow onions , sliced into thin rounds
• 3 large carrots , sliced into thin rounds (about 1-1/2 cups of carrot rounds)
• salt and fresh ground pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425F.
2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Transfer sausages and bacon to a bowl and reserve the broth.
5. Lightly grease a dutch oven or casserole dish with cooking spray.
6. Spread one-third of the potatoes on the bottom of the casserole dish.
7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
10. Pour the reserved broth over the entire dish.
11. Cover with a lid and bake in the oven for 40 minutes.
12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
13. Remove from oven and let stand 5 minutes.
14. Ladle into bowls and garnish with fresh parsley.
15. Serve.
    

••••RECIPE NOTES••••🥘🥕🥔🥘🥕🥔🥘🥕🥔

This is a traditional recipe for Dublin Coddle, but you can go ahead and substitute most of the ingredients with healthier alternatives;
*Use low sodium vegetable broth in place of the beef broth
**Use turkey sausages
***Use turkey bacon

WW SmartPoints: 18

Nutrition Facts

Dublin Coddle Recipe

Amount Per Serving

Calories 539Calories from Fat 315

% Daily Value*

Total Fat 35g54%

Saturated Fat 12g60%

Cholesterol 78mg26%

Sodium 1142mg48%

Potassium 1246mg36%

Total Carbohydrates 35g12%

Dietary Fiber 3g12%

Sugars 3g

Protein 19g38%

Vitamin A104.4%

Vitamin C18.1%

Calcium4.7%

Iron13.7%

* Percent Daily Values are based on a 2000 calorie diet.

🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓🥔🥕🥓