Key Lime Pie

• - 1 cup graham cracker crumbs
• - 3 tablespoons white sugar
• - 5 tablespoons butter, melted
• - 3 eggs
• - 1/2 cup key lime juice (approx. 12-15 key limes)
• - 1 (14 ounce) can sweetened condensed milk
• - 1 pinch salt
• - 1 pinch cream of tartar
• - 1 cup heavy whipping cream
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• Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
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• Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. 
• To the yolks, add one whole egg, 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.
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• 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.
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Orzo Pasta Salad

- 1  10 oz box of orzo pasta, cooked and drained
- 1  15 oz can of garbanzo beans (chickpeas)
- 1/2  cup sliced green olives
- 1/2  cup sliced black olives
- 1  6 oz jar of marinated artichoke hearts
- 20-30 slices of pepperoni, quartered
- 1/2 cup crumbled feta cheese
- 3/4 cup Italian salad dressing
- s&p to taste
- 10-15 cherry tomatoes, halved (optional)


Mix all ingredients in large bowl. Can be served room temperature, or cold. If salad is made ahead of time, add tomatoes before serving.