Key Lime Cream Pie

          Born and raised a Florida girl, having a love for Key Lime Pie must have somehow been built into my DNA.  I absolutely love this recipe as it lets me momentarily slip back to my sunny roots.  It might not be the "real deal" but it's a simple, no fuss version that I can indulge in while still managing to tackle the countless responsibilities asking for my attention (one in which happens to be currently yanking on my leg).  The hardest part was trying to get a good picture of a slice.  It took 3 slices, all of which just had to be consumed, and it was worth every single mouthwatering bite.

1 (14 oz) can of Sweetened Condensed Milk

1 (8 oz) container of Cool Whip

1 (12 oz) frozen Limeade (juice)

1 Graham Cracker Pie Crust

Blend the first three ingredients together until the mixture is smooth.  Pour the mixture into the pie crust, cover and freeze. 

~ Serve with Whipped Cream (optional)

*Keep in the freezer

Homemade Sauce Arturo

Sauce Arturo is a zesty tomato-based sauce distributed by, The Carriage House Companies.  It has long been a favorite "recipe booster" in my family. As other sauces have filled the grocery shelves it has become more of a challenge to purchase it locally. Luckily, a quick internet search shows that it has not been forgotten but the shipping rates just about double the cost of a single can.

Below is a recipe for a homemade version, enough to make a single 8 ounce can. Consider doubling it up to make an extra batch to stash away for future recipes.

1/4 c. tomato paste

1/4 c. water

1/4 c. apple cider vinegar

2 tbsp. soy sauce

1/4 c. fresh mushrooms, finely chopped

1 clove of garlic, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

1 tbsp. brown sugar

A pinch of nutmeg, onion powder & paprika

Mix the ingredients together and simmer until bubbling.

*A few recipes listed here in 4th Trimester Cooking will refer to the use of this sauce.

Zucchini Muffins

At some point in your tot’s life, there is going to be a power struggle…a struggle between you, them and their vegetable intake.  You may even come up with a few funny veggie names, anything cutesy enough to entice your babe’s palate.  Muffins on the other hand seem to be absolutely no problem for my kid.  He’ll even choke back half a dozen of these besieged by zucchini.  Hey, whatever works right?

3 eggs

1 ½ c. sugar

½ c. brown sugar

1 c. vegetable oil

3-4 tsp. vanilla

3 c. all-purpose flour, sifted

1 tsp. baking soda

½ tsp. baking powder

3 tsp. cinnamon

1 tsp. salt

3-4 c. shredded zucchini*

½ c. chopped walnuts (optional)

½ c. raisins (optional)

Mix together the ingredients listed above; saving the zucchini, walnuts and raisins for last.  Beat at medium speed for 1 minute; then gently fold the zucchini, walnuts and raisins into the batter.  Preheat the oven to 350 degrees.  Lightly grease muffin pans with cooking spray.  Fill each muffin cup ¾ of the way full and bake for 25-30 minutes or until the tops are golden brown.   Gently insert a toothpick into the center of a muffin, if nothing clings to the toothpick the muffins are ready to come out of the oven.

*To shred the zucchini, slice off one end (save the end with the stem to grasp) and using a cheese grater; shred the zucchini (skin and all) through the biggest part of the grater.

Makes 2 dozen muffins

Thomas and Friends guarding Gavin's last bite of Zucchini Muffin!