Easy Four Ingredient Key Lime Pie

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Last week I took two of my littles to the store to get some grocery shopping done.  I took my little baby girl and my finicky shark.  My finicky shark loves to help me shop for food and will even help with my lists and picking out what I need.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

As we were passing through the baking aisle, he spotted a packaged graham cracker crust with a picture of a delicious key lime pie on the front.  He told me how much he really wanted a key lime pie.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I told him I was pretty sure I could make one for him.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I can’t recall if I read a recipe with this version once before by browsing the many variations I’ve seen around the internet, or pulled it out of my cookbook engraved brain, but I grabbed a few packaged ingredients I thought would work and I took them home.  A box of lime jello.  A big can of sweetened condensed milk, a regular tub of whipped topping, and of course, the pie crust.  I mean really, this was just under $7 for the whole thing.  You can’t beat that for simplicity.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

This-made-the-best-key-lime-pie-ever.  At least, for the amount of effort it took anyway.

This is the lightest, creamiest pie with the right amount of “lime” and the perfect sweetness.  I used a reduced sugar condensed milk for this recipe, but I think any type will do.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

If you are looking for a last minute pie to bring the family for Thanksgiving this week, this could be your answer.  Or any family gathering.  Or heck, just make it and eat it in the closet when your kids aren’t looking.  I promise I won’t tell.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I myself planned to bring this pie to two separate functions.  Would you believe Target does NOT carry lime jello????  I looked at all the barcode skews and nada!  So I will be bringing Lemon Chiffon pies to the family.  I picked up some lemon jello.  Same diff right?

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I hope you enjoy this pie as much as my family did.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Happy Thanksgiving!!!

Easy Four Ingredient Key Lime Pie

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Number of servings: 10

Per Serving 306 calories

Fat 14 g

Carbs 42 g

Protein 4 g

10


Easy Four Ingredient Key Lime Pie

An easy 5 minute key lime pie that is ready to serve after 4 hours of chill time. This versatile pie can be made as a Lemon Chiffon or even Strawberry or Raspberry Cream pie by swapping jello flavors.

Ingredients

  • 1 - 3 oz box lime jello
  • 1 cup WATER
  • 1 - 14.1 oz can sweetened condensed milk (not evaporated)**
  • 1 - 8 oz container whipped topping, thawed
  • 1 - 10" graham cracker pie crust***
  • 1 lime, sliced (optional for garnish)
  • whipped cream (optional for garnish)

Instructions

  1. Bring some water to boiling in a kettle. In a large bowl, whisk together the box of lime jello and 1/2 cup BOILING water. Stir until dissolved. Add 1/2 cup COLD water and stir well. Slowly stir in the sweetened condensed milk until thoroughly mixed. Gently fold in the whipped topping. Pour into graham cracker pie crust. Refrigerate at least 4 hours until firm. Garnish with lime wedges and whipped cream, if desired.

Notes

*You can swap the lime jello for lemon and make a Lemon Chiffon pie. **Use any sweetened condensed you would like, reduced sugar or low fat or regular. ***If you cannot find a 10" pie crust, you can use a 9" but you will have extra filling you can make parfait cups with.

Peanut Butter Banana Honey Granola Blondies – Fill the Cookie Jar

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

Oh my gosh, is it almost fall???  And where the heck did summer go?  I spent most of my summer broken.  Literally.  I broke my little baby toe on a baby gate the morning of my oldest son’s 6th grade graduation!!!  I literally hobbled around on crutches with my toe buddy-taped until the ceremony was over so I could get to the doctors.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And then, wouldn’t you know, they just buddy taped it again.  Of course, after they “set” the bone.  Did you know they could do that for a toe?!  Then after a week of it feeling a bit better, I finally get to see the podiatrist, only to hear I had to have surgery on it because it was that bad!

So ten days after this little toe stub, which led to a darn LETTER L toe, which led to a reset toe and then surgery, I had a pin sticking out of my toe.  It was broken AND fractured in 3 places.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’m all better now.  But my toe is a bit crooked.  And it swells randomly.  And then I remind myself that at least I have a toe.  So I basically went from the end of the school year to the beginning of the school year, with no fun to be had all summer.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’ve been missing my kitchen and baking, and I may have lost some of my creative mojo.  Hey, I said some.  These Peanut Butter Banana Honey Granola Blondies had my kids returning to the kitchen over and over and over and over and …well you get the picture.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And the icing on top (literally the icing on top-badumcha!) tastes like a peanut butter cup.  So much so, that my oldest decided to have more bars after school with a side of actual peanut butter cups.  Boy, I hope he runs that off tomorrow during gym class.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I had one of these after they came out of the oven and they were so tender and moist.  I especially love how the icing sets up on the top. I decided on these bars because I really just wanted to make something with brown sugar and brown butter. And then I had ripe bananas. And I love peanut butter. And I have lots of granola from last year’s winning of Golden Girl Granola. (I’m in the top 8 again this year!) And of course fall brings school lunches, which brings PB sandwiches and granola bars. So yea, that’s what I came up with.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

But today my son let me have a nibble of them straight from the fridge.  Oh-my-word!  The banana flavor was insane!  After a night of sitting in the refrigerator, that banana really took center stage.  So delicious!!!  I could eat these warm or cold, but either way I gobble it up, I’ll take it with a cold glass of milk.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And now, my contribution to this month’s Fill the Cookie Jar, led by the lovely Cynthia.  Check below for more fall cookie and bar recipes from other bloggers too!

Pour browned butter mixture over brown sugar.

Peanut Butter Banana Honey Granola Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 16

Per Serving 226 calories

Fat 10 g

Carbs 31 g

Protein 4 g

16


Peanut Butter Banana Honey Granola Blondies

Ingredients

    For the Blondies

  • 1/2 cup unsalted butter (one stick)
  • 2 Tb creamy peanut butter
  • 1 Tb honey
  • 1 cup packed brown sugar
  • 1 1/2 large over ripe bananas, mashed
  • 1 tsp vanilla
  • 1 egg
  • 1 cup flour
  • 1 cup honey granola
  • For the Peanut Butter Icing

  • 2 Tb creamy peanut butter
  • 3 Tb milk
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350F. Line a 8"×8″ baking dish with foil and spray with cooking spray.
  2. In a small sauce pan, melt the butter with the peanut butter and bring to a low boil, stirring constantly. Stir in the honey and continue to stir until golden brown, about 5 minutes, over medium low heat.
  3. Add the brown sugar to a large bowl and stir in the butter mixture. Mix well. Add the bananas and mash well with a fork to incorporate. (A few chunks are okay.) Stir in the egg and vanilla and mix until smooth.
  4. Add the flour and granola and stir until combined. Pour the batter into the foil lined pan and bake for 25-30 minutes until set and golden just around the edges. Remove from oven and cool slightly.
  5. In a small bowl melt 2 Tb peanut butter in the microwave for 30 seconds. Stir in 3 Tb milk. Whisk in the powdered sugar until smooth. Spread onto slightly cooled bars. Cool completely before cutting into 16 bars. Note-lift foil out of pan to cut easily.

Notes

Store in refrigerator up to one week, in a covered container.

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6


Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies for Golden Girl Granola 2nd Annual Recipe Challenge

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

The Second Annual Golden Girl Granola® Recipe Challenge is here! I was pleased with the opportunity to be able to create a delicious sweet treat for this year’s challenge.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Golden Girl Granola® has 7 fresh and healthy flavors with all natural ingredients, from Chocolate Decadence to Forest Maple to Home Sweet Honey. I chose Bluesberry for this challenge, because it instantly made me think of summer and sweets.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I knew I wanted to make ice cream. I could imagine my kids walking along the beach boardwalk with huge waffle cones piled high with luscious blueberry cheesecake ice cream that was dripping down to their elbows. (Heck, I wanted to be the kid with the drippy ice cream cone.) I needed to recreate those flavors right away.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

But come on, do we all have waffle irons and ice cream makers at home? Probably not. I have an ice cream maker, but half the time I forget to chill my ice cream barrel and then I have to wait even longer to eat my ice cream. And I was not going to go out and buy a waffle maker. But I just could not get the idea of those drippy ice cream cones out of my head.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

So I thought of how I was going to recreate these flavors AND show off the sweet natural ingredients of Golden Girl Granola’s® Bluesberry Granola. The Bluesberry flavor features sweet maple oats with crunchy almonds, flakes of natural coconut and of course blueberries!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I decided to make oatmeal lace cookies, using the granola, as my “waffle cone” to add the sweet crunch to my ice cream. These cookies can be made into rounds and use as ice cream sandwich bases or pretty cookie garnish.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

But if you are feeling hungry and don’t have any patience for making individual cookies, you can spread it out thinly onto the pan and bake it, and then crumble it into a brittle crunch topping. I made them both ways.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

For the ice cream, I started with chunks of fresh cheesecake pieces with granola “crust” swirled in. Then those chunks of cheesecake were folded into the cheesecake ice cream, to make it doubly delicious! Finished off with twirls of blueberry pie filling, this Blueberry Double Cheesecake Ice Cream is the peak of rich creamy perfection. And you can definitely pick up on the little bits of granola throughout.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

This dessert is a three step process, but it is totally simple and worth the wait. Serve it up to your party guests for a fancy treat or for a fun Sunday dinner delight.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

I love the simplicity of this recipe. And you can definitely get the kids to help!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Thank you Golden Girl Granola® for the opportunity to showcase your sweet granola once again!

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies | Famished Fish, Finicky Shark

Last year’s challenge was a main dish entrée, in which I created Chorizo Meatballs with Sweet Mole Sauce. I believe the uniqueness and flavors are what helped me earn Second Place for that recipe! Check it out!

And here’s what you’ve been waiting for…!

A creamy double cheesecake no churn needed ice cream full of blueberry pie swirls and sweet granola served with thin granola laced brittle cookies.

No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies

Prep Time: 6 minutes

Cook Time: 45 minutes

Total Time: 6 hours, 45 minutes

Number of servings: 16

Per Serving 585 calories

Fat 40 g

Carbs 54 g

Protein 6 g

16


No Churn Blueberry Double Cheesecake Ice Cream and Granola Lace Cookies

A creamy double cheesecake ice cream with no churning required with swirls of blueberry pie and crunchy granola brittle cookies, this dessert will remind you of a summery boardwalk ice cream cone. Most of the time includes chilling and baking. Total hands on time is about 45 minutes. Make this a day in advance for entertaining.

Ingredients

    For the Cheesecake Bits

  • 8 oz. Neufchatel cream cheese
  • 4 Tb unsalted butter
  • 1 tsp vanilla bean paste or vanilla
  • 1 cup powdered sugar
  • 1/3 cup Golden Girl Granola® Bluesberry Granola (see notes)
  • For the Granola Lace Cookies

  • 1 1/3 cups unsalted butter
  • 1/4 cup corn syrup
  • 1 cup lightly packed brown sugar
  • 1 Tb milk
  • 1 tsp vanilla
  • 1 2/3 cups Golden Girl Granola® Bluesberry Granola (see notes)
  • 2 Tb flour
  • 1/2 tsp salt
  • 1/4 cup chopped toasted almonds (optional-see notes)
  • For the Blueberry Double Cheesecake Ice Cream (one recipe cheesecake bits, plus below)

  • 2 cups heavy whipping cream
  • 1 - 3.4 oz package cheesecake pudding mix
  • 1 - 14 oz. can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup blueberry pie filling from a can

Instructions

  1. Make the Cheesecake Bits: Prepare a 2 qt 8x8" baking dish by lining it with foil and spraying with nonstick cooking spray. Set aside.
  2. In a stand mixer or with a handheld mixer, beat the cream cheese 2 Tb at a time until smooth. Beat in the butter and mix until combined well.
  3. Beat in the vanilla bean paste or vanilla and mix well. Add the powdered sugar a little at a time and mix until fully incorporated, scraping down the sides of the bowl.
  4. Finally beat in the granola until it breaks down a little. Spread the mixture into the prepared pan. Cover with plastic wrap and freeze for two hours.
  5. Prepare the Granola Lace Cookies: Line baking sheets with parchment paper, silicone baking mats, or foil. Place the oven rack at the one-third height in the oven. Preheat oven to 375F.
  6. In a heavy bottom saucepan, heat the butter over medium heat. Bring it to a slow boil and reduce heat, cooking and stirring until the butter begins to brown, about 3-4 minutes.
  7. Remove from heat. Stir in the corn syrup and brown sugar and mix well. The butter sugar mixture should resemble a smooth caramel.
  8. Gently stir in the granola, flour, salt and vanilla. Mix until combined. Then fold in the optional almonds. (If not using almonds, add 2 Tb extra of granola.)
  9. Spoon the batter onto the prepared cookie sheets ONE TEASPOON at a time, spaced 3" apart. The cookies will spread a lot. Bake for 5 minutes and remove. If cookies are stuck together, they can be separated while warm with the side of a fork. Cool on baking sheets for 5 minutes before transferring mat to a cooling rack. When completely cooled, carefully remove from mats by peeling the cookie off and transfer to a plate, stacking carefully. If cooled completely, they should not stick to each other. Be sure not to overbake, or they will crumble to easily.
  10. Alternately, you can make a granola brittle. Spoon a thin layer onto prepared baking sheet and bake for 8 minutes. Cool for 10 minutes and then transfer to cooling rack. When completely cooled, break into pieces for a topping.
  11. Repeat the process for remaining batter, cooling one batch while baking another.
  12. Make the No Churn Blueberry Double Cheesecake Ice Cream: Remove the Cheesecake Bits from the freezer to thaw slightly.
  13. In a stand mixer, whip the heavy cream until stiff peaks form.
  14. While the cream is whipping, combine the sweetened condensed milk, pudding mix and vanilla in a small bowl. Mix thoroughly until pudding mix is mostly dissolved into condensed milk.
  15. Gently fold the condensed milk mixture into the whipped cream.
  16. Cut the Cheesecake Bits into 1/2" squares, by lifting the foil out of the pan and cutting straight down with a sharp knife. Gently fold into ice cream mixture. Spread the ice cream mixture into the same 2 qt 8x8" baking pan from the cheesecake bits. You do not need to line the pan.
  17. Spoon the blueberry pie filling onto the ice cream mixture and fold in gently to create blueberry swirls. Cover tightly and freeze for four hours, or until firm.
  18. Scoop the ice cream onto granola lace cookie rounds, or scoop into a bowl and crumble granola brittle over the top. Enjoy!

Notes

Can substitute any blueberry granola or your favorite granola here. Makes 16 ice cream servings and 56 cookie servings. If not using almonds in the cookies, add 2 Tb extra of granola.

*This post was sponsored by Golden Girl Granola®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.