Tag Archives: graham cracker crust

Magic Cookie Bars

Posted by Brenda K. Agresta in Cookie Bars and Brownies and tagged with , , ,

Magic Cookie Bars

This old favorite has been around for ages and it never disappoints.  Another Eagle Brand original, so sweet and gooey. It just doesn’t get any easier than this.

Magic Cookie Bars

½ cup butter

1 ½ cups graham cracker crumbs

1 14 oz can sweetened condensed milk

1 6 oz package semi sweet chocolate morsels

1 3 ½ oz can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350 degrees (325 for glass dish)

Note: Original recipe calls for a 13 x 9” baking pan, but I used an 11 x 7 nonstick rectangular tart pan with a removable bottom, which made removing and cutting a breeze. If using glass or a pan that is not non stick, you’ll want to spray with non-stick cooking spray. For easier removal, line the pan with foil or parchment, extending over the edges of the pan. Lift out of pan when cooled and cut.

Melt butter and mix with graham cracker crumbs in a medium size bowl.  Press into bottom of 13x 9 pan or into bottom an up sides if using a smaller pan. Pour condensed milk evenly over crumbs. Layer semi-sweet morsels, nuts and coconut; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store at room temperature for up to 3 days – if they last that long!

Magic cookie bars 2 Magic Cookie Bars 3

Key Lime Pie

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with , , , ,

Key lime pie2

Summertime is Key Lime pie time. Don’t get me wrong, I can eat this delicious, tart concoction any time of year, but there is just something so right about this cool and creamy dessert and warm weather. It’s a match made in heaven, and this super easy recipe makes it that much better. Key limes are not required; any lime will do. But please- take the time to make real fresh whipping cream. Cool whip is just not allowed.

Key Lime Pie

Prepare a 9 inch graham cracker crumb crust:

Preheat oven to 375 degrees.

You’ll need;

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter melted. Mix all ingredients until well blended.

Press firmly onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 minutes or until lightly browned. Cool completely.

For the filling, you will need:

3 egg yolks

1 – 14 ounce can sweetened condensed milk

1/2 cup fresh key lime or regular lime juice

Reduce oven temperature to 325 degrees

In a large mixing bowl, beat egg yolks with condensed milk and lime juice. Pour into prepared graham cracker crust and bake 30 minutes. Cool to room temperature, cover and move to refrigerator to chill.

For topping you will need:

1 to 1 and 1/2 cups heavy cream.

2 tablespoons granulated or powdered sugar.

1 teaspoon vanilla extract.

To make the whipped topping, chill mixing bowl and whisk attachment in the freezer for 1 hour. You can use a hand mixer or stand mixer. You’ll need 1 to 1- 1/2 cups very cold heavy cream. 1 cup makes about 2 cups whipped cream. If piping the topping I suggest you increase to 1 and 1/2 cups. Avoid ultra pasteurized cream, it is harder to whip and doesn’t hold it’s shape for very long. Pour cream into chilled mixing bowl. Add sugar and vanilla extract. Start out a slow speed and gradually increase to high as the cream thickens. Slow down when soft peaks form; this will happen quickly- do not over beat or it will lose volume and become butter. Pipe or spread over chilled pie and garnish as desired.