Ravioli Soup

This one if from my mom, and I've tweaked it some and it's SUPER fast and EASY!  It's also really good for you and that combination can't be beat.  I'm going to put Mom's version (b/c I have exact measurements for that version) then I'll tell you everything I've added/changed to make it Lebanon-friendly.

INGREDIENTS:
1 can chicken broth
1 can veggie broth
1/2 can Italian diced tomatoes
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1/2 pkg frozen Ravioli
1/2 pkg frozen spinach
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optional:  if you have some leftover grilled chicken--throw that in.

Season with salt, pepper, garlic powder, minced onion, Italian seasoning, etc.  Bring to a boil then add 1/2 pkg frozen cheese ravioli.  Simmer according to directions on Ravioli pkg.

Add thawed spinach.  Simmer till it's all warm--voile!

Kellie's version:
I don't mess around with half of anything--I like leftovers so I make a big pot!

2 cans diced tom's
As much maggi as I felt would taste good :)
3/4 of a pkg of dried ravioli (tortelini works great too)
some leftover shredded chicken from the freezer (1 1/2 cups maybe)
1 can of mushrooms
spinach (i used the kind that is frozen in portions, and used about 5 portions)

I just threw it all in the pot until the water boiled (except spinach and ravioli) then added ravioli.  About 2 minutes before it was done I added the spinch and let it all get nice and hot.  We love how hearty and filling this soup is (even Maya liked it--except the chicken bites which she would spit back out).  ENJOY!

Key Lime Pie

If you know me at all, you know that key lime pie is one of my all time favorite desserts.  Actually, key lime anything- I'm not a pie purist- key lime ice cream, key lime cheesecake, oh and Jason's mom made a fabulous key lime pound cake from Southern Living when we were there last week for spring break.  Jason's family loves to tell a story on me from when we first started dating about key lime pie.  We had only been dating a few months and I was still super shy around his family- freakishly so actually.  I really didn't say much at all around them- not sure why, I was just very shy.  Anyway, his grandparents came to town and I went out to dinner with his grandparents and all of his family- brothers, sisters, me.  It came time to order dessert and someone commented that they had key lime pie.  I said I would have that and Jason said something to the effect of not being a huge fan if it was too tart because it made him pucker.  I immediately came back with, "that's why I like it".  They all burst out laughing and in my innocence it took me a few seconds to figure out why- I truly love the tartness of key lime pie, NOT the fact that it made my boyfriend pucker, and I surely would not have said that in front of his family!  All that to say, as much as I love key lime pie, I have never attempted to make it...  until a few weeks ago.  I found this recipe on "all recipes" and modified it slightly according to some of the comments.  The recipe given is for a deep dish pie.  I'll give a modified version at the bottom for a regular 9 inch pie.

Key Lime Pie

 1 sleeve graham crackers crushed (about 1 1/4 cups)

4 TBSP sugar

6 TBSP butter

3 jumbo eggs, divided

3/4 cup key lime juice

1 1/2 cans (14.5 oz) sweetened condensed milk

pinch salt

pinch cream of tartar

1 cup heavy whipping cream

1 lime, sliced (for garnish if desired)

Directions

Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9.5-10 inch pie plate (deep dish works best) and bake for 5 minutes. Remove from oven and let cool.   Separate egg yolks from whites, reserving all 3 yolks and 2 egg whites.  Combine yolks with lime juice and sweetened condensed milk.  Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.  Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices. 

Pucker up and enjoy!