Key Lime Pie

4 egg yolks
2 cans Eagle Brand Milk
1 c lime juice
graham cracker pie shell

• Mix ingredients & pour into shell.
• Bake at 375 degrees for 15 minutes.
• Refrigerate for a couple of hours before eating.

Mexican Corn on the Cob

• Cook corn on grill for 10 minutes.

• It needs to be turned frequently.

• Color will turn from dull to bright.

Paste
mayo
sour cream
6 tsp lime juice

• mix above ingredients to make a paste. (Equal parts mayo & sour cream...1/2 c each)
• brush onto cooked corn

Seasoning
cumin (less than other spices)
cayenne pepper
chili powder

• mix spices and sprinkle over corn.
• Sprinkle shredded parmesan cheese over corn.
• *Serve with Caribbean Jerk Chicken

Jamaican Jerk Chicken Sandwiches

Hawaiian hamburger buns
chicken thighs
Cross & Blackwell Major Grey's Chutney-Mango

Chicken Marinade
1 Tbsp allspice
1 Tbsp Thyme
1.5 tsp cayenne pepper
1.5 tsp black pepper
1.5 tsp sage
3/4 tsp nutmeg
3/4 tsp cinnamon
2 Tbsp garlic powder
1 Tbsp sugar

• combine above spices in a bowl. Whisk in 1/4 c olive oil.

1/4 c soy sauce
3/4 c white vinegar
1/2 c OJ
1 lime, squeezed

• Combine with above mixture.

3 green onions, chopped
1 c white onion, chopped
1 jalapeno, seeded and chopped

• add to above mixture.
• marinade chicken and grill, basting with more marinade.
• *serve with Mexican Corn on the Cob, red beans & rice mix (Zatarans).

No Bake Energy Bites

1 c dry oatmeal
1 c toasted coconut flakes
1/2 c chocolate chips
1/2 c peanut butter
1/2 c ground flaxseed
1/3 c honey
1 tsp vanilla

• Mix all ingredients.
• Refrigerate for 30 minutes.
• Roll into 1" balls and refrigerate.

Avacado Basil Pasta

8 oz bow tie pasta
2 avocados
6 slices bacon, cooked, drained, crumbled
2/3 c chopped fresh basil
2 Tbsp lemon juice
1 Tbsp olive oil
3 cloves minced garlic
1/4 tsp pepper
1/8 tsp salt
1/2 c shredded Romano cheese

• Cook pasta according to package directions, drain.
• Combine remaining ingredients into a large bowl. 
• Add pasta and cheese. Toss.

Oatmeal Raisin Chocolate Chip Cookies on Steroids

1.5 c flour
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp cinnamon
1/4 tsp salt
3/4 c butter, room temperature
2 large eggs, room temperature
1.5 tsp vanilla
3/4 c sugar
3/4 c light brown sugar, packed
1/2 c semisweet chocolate chips
1/2 c milk chocolate chips
1/4 c Heath Bits 'O Brickle toffee bits
1/4 c white chocolate chips
1.5 c old-fashioned rolled oats
1 c sweetened flaked coconut
1 c chopped pecans
1 c raisins

• Heat oven to 350 degrees. 
• Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
• In a 8 quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
• Gradually beat in sugars; beat to combine about 2 minutes.
• Add eggs and vanilla.
• Stir in flour mixture until just combined.
• Add chocolate chips, oats, coconut, pecans, raisins, mixing well.
• Bake 15 minutes, until edges are lightly browned.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

•  Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
•  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
•   Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
•  Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. 
• *Serve over Craisin Avacado Salad