#3757 - Cobb Sandwiches

(by Shirley McNevich)

1 loaf French bread
mayo
1 ripe peeled avocado (coarsely mashed)
1 TBSP minced red onions
1 1/2 TBSP lime juice
1 garlic clove (minced)
1/8 tsp. salt
sliced deli turkey
sliced deli ham
Swiss cheese slices
10-12 cooked bacon slices
2 hard boiled eggs (peeled and sliced)
1 large tomato (sliced)
torn greens (lettuce, arugula, etc.)
salt and pepper (to your taste)

In a bowl add mashed avocado, minced red onions, minced garlic and 1/8 tsp. salt--mix well. Horizontally slice the French bread in half. Lightly spread mayo on each side of the sliced bread. Evenly spread avocado mixture over the mayo. On one side of the bread layer turkey, ham, Swiss cheese, bacon, sliced eggs, tomato slices and greens. Add extra salt and pepper to your taste. Place other half of French bread on top, then slice the whole thing into 2" sandwiches.

#3514 - Frozen Lime Pie

(by Shirley McNevich)

1 - Keebler 9" ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup fresh squeezed lime juice
1 tsp. lime zest

In a mixer add cream cheese--beat. Slowly add Eagle brand milk--beat. Slowly add Carnation milk--beat until smooth. Add lime juice and lime zest--beat. Pour batter into the graham cracker crust. Freeze the pie for 4 hours or until firm. Let the pie thaw on the counter a few minutes before cutting and serving.

#3219 - Lemon Lime Squares

(by Shirley McNevich)

Crust: 1 cup flour; 1 stick butter; 1/4 tsp. salt; 1/2 tsp. ginger; 1/3 cup Domino's powdered sugar

Batter: 2 tsp. lemon extract; 1/2 cup fresh squeezed lime juice; 3 beaten eggs; 1/2 tsp. baking powder; 2 TBSP flour; 1 1/4 cups white sugar; a few drops of green food coloring

In a bowl add 1 cup flour, powdered sugar, ginger and salt--stir to mix. Cut the butter into pieces and add to the flour mixture--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9" square cake pan. Bake at 350 degrees for 15-17 minutes or until lightly browned. Filling: in a bowl add white sugar, 2 TBSP flour and baking powder--stir to mix. Add lime juice, beaten eggs, lemon extract and food coloring--beat with a whisk until smooth. Pour the filling mixture over the warm crust. Bake at 350 degrees for 20-25 minutes or until filling is set. Cool completely. Cut into squares. Optional: dust the whole top with powdered sugar before cutting.

#3218 - Lime Glazed Cookies

(by Shirley McNevich)

2 tsp. + 2 TBSP fresh squeezed lime juice
2 tsp. lime zest
1 3/4 cups flour
1/3 cup milk
1 tsp. baking powder
1/4 tsp. baking soda
1/2 cup softened butter
3/4 cup white sugar
1/4 cup Domino's powdered sugar
1 egg
limes (for the juice and zest)

In a bowl add milk and 2 tsp. lime juice--stir to mix. In a mixer add butter and white sugar--beat. Add egg--beat. Add lime zest--beat. Add milk mixture--beat. Add baking powder and baking soda--beat. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-10 minutes or until edges are slightly browned. Cool slightly, then transfer cookies to paper towels to cool. In a bowl add 2 TBSP lime juice and powdered sugar--stir to mix. If glaze is too thick, add a little more lime juice and stir again. If glaze is too thin, add more powdered sugar and stir again. When you have the right consistency, glaze the cookies with the lime glaze. If the lime glaze is too strong for your taste, substitute milk for lime juice when making the glaze.

#2222 - Lemon-Lime Frosting

(by Shirley McNevich)

1 stick softened butter OR Parkay margarine
2 cups Domino's powdered sugar
2 tsp. vanilla
1 fresh lemon (room temperature--use for the juice and zest)
1 fresh lime (room temperature--use for the juice and zest)
1 TBSP lime juice
1 TBSP lemon juice
1/2 TBSP lime zest
1/2 TBSP lemon zest

In a mixer add butter--beat. Add vanilla, lime juice, lemon juice, lime zest and lemon zest--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thick, add a little milk and beat again. If frosting is too thin, add a little more powdered sugar and beat again. If the lemon flavor is too strong, add a little more lime juice and beat again.

#1664 - Lime Frosting/Icing

(by Shirley McNevich)

1 1/2 cups Domino's powdered sugar
1 to 2 TBSP milk
1 fresh lime
3 TBSP softened butter OR Parkay margarine

Peel and squeeze the lime--save the lime juice. Grate the outside of the lime rind (zest)--grate until you have 1/2 tsp. of lime zest. In a mixer add softened butter, 1 TBSP fresh lime juice and 1/2 tsp. lime zest--beat. Slowly add powdered sugar--beat. Slowly add milk--beat. Taste--if you want more lime flavor, add a bit more lime juice and beat again. If frosting is too runny, add a little more powdered sugar. If frosting is too thick, add a little more milk. If you need more frosting, double the recipe.

#902 - No Bake Key Lime Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 tsp. vanilla
8oz. Philadelphia cream cheese
1/2 to 1 cup fresh squeezed key lime juice (DO NOT use bottled juice or your cheesecake will taste sour)
1 - 14oz. can Eagle brand sweetened condensed milk

In a mixer add softened cream cheese--beat until smooth. Add the Eagle brand milk and vanilla--beat until smooth. Remove bowl from the mixer. Add 1/2 cup of the fresh lime juice--stir slowly with a spoon until mixed, then taste batter with your finger--if it doesn't have enough lime taste, keep adding more lime juice until you like the taste. Pour batter into the ready-made graham cracker crust. Refrigerate overnight.