Today, I want to share two recipes with you that are perfect for this time of year. One has the cool, refreshing taste of key lime, and the other is a luscious lemon treat. Both are easy enough for the kids to get involved, while being fun to make and share with dear ole' Dad! I'm pretty sure you won't have leftovers.
Here's a preview of what we'll cook today (recipes and tutorial included below):
First, we'll prepare "Easy Key Lime Pie" (recipe on page 119 of "A Pinch of This ... A Smidgen of That" cookbook):
Then, we'll put the kids to work on another favorite summertime treat -- "Lemon Gooey Butter Cookies" (recipe on page 139 of "A Pinch of This ... A Smidgen of That" cookbook):
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. package of cream cheese, softened to room temperature
2 cups Cool Whip (or about 1 - 8 oz. container Cool Whip) or freshly whipped heavy cream
1/2 cup lime juice
2 limes (1 for garnish, and 1 for a teaspoon of grated peels---optional)
1 (8 oz.) cream cheese (softened to room temperature)
1 stick margarine or butter (softened to room temperature)
1/2 tsp. vanilla extract
1 (18 oz.) box Lemon Supreme Cake Mix
Confectioners' sugar for coating prior to baking (and optional dusting after baking)
INSTRUCTIONS: Preheat oven to 350 degrees. In a large bowl use an electric mixer to blend the cream cheese and butter until smooth. Beat in the egg and extracts. Then, blend in the cake mix, a little at a time. (This will be thick, so take your time and don't overwhelm your mixer.) Place 1 cup confectioners' sugar in a small bowl (for coating the dough balls). Form the batter into tablespoon-sized balls using a cookie dipper and then coat them in confectioners' sugar. Place coated balls on an ungreased cookie sheet, approximately two inches apart. Bake @ 350 for 10 to 12 minutes or until the bottoms are just golden and tops are crackled but still light in color (should not have even a light brown color to them). Be careful not to overbake. Remove from oven and while still warm on the cookie sheet, sprinkle with additional sugar, if desired. Then remove to cool completely. The cookies will remain soft and gooey.