One of the many wonderful things about
Here is one of my favorite recipes
Directions:
Pre-heat oven to 350 degrees.
LAST CHANCE -- THIS WEEK IS IT -- TO WIN RILEY'S BBQ CONTEST!!
The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with
“Contest” in the subject line.
Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!
living in Arizona is the plentiful citrus trees.
Just about everyone has either a grapefruit,
lemon, lime or orange tree in their yard.
I have peach, pomegranate and plum (but
that's because I like a challenge). I am
planning to put both a lemon and a lime
that's because I like a challenge). I am
planning to put both a lemon and a lime
in my yard, but until then, I have plenty
of friends with overloaded citrus trees,
looking to off load their abundance onto
me. I say, "Bring it!" There is nothing
as wonderful as home grown fruit fresh
off the tree!
Here is one of my favorite recipes
(my neighbor made it for us and shared
the recipe) Thanks, Linda!
I just love it, because not only is it tasty but it
uses the WHOLE lemon. Yup, rind and all!
Talk about not letting your fruit
go to waste. And even better than
that, it's EASY!
Arizona Sunshine Pie
Ingredients:
1 large lemon
4 eggs
1 stick butter, melted
1 tspn vanilla
1 ½ cups sugar
1 unbaked piecrust
Ingredients:
1 large lemon
4 eggs
1 stick butter, melted
1 tspn vanilla
1 ½ cups sugar
1 unbaked piecrust
Directions:
Pre-heat oven to 350 degrees.
Cut lemon into chunks leaving rind on.
Remove seeds. In a blender or food
processor, blend together lemon,
eggs, butter, vanilla and sugar until
mixture is smooth (should be
very watery). Pour into unbaked
pie crust. Bake at 350 degrees for
about 45 minutes. If crust becomes 
too brown, cover edges with
foil and finish baking. Serve with
whipped cream!
Now, how often do you get to taste sunshine?
ENJOY!
Jenn McKinlay
SPRINKLE WITH MURDER
Available NOW!
Available NOW!
aka Lucy Lawrence
CUT TO THE CORPSE
Available NOW!
Available NOW!
LAST CHANCE -- THIS WEEK IS IT -- TO WIN RILEY'S BBQ CONTEST!!
The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with“Contest” in the subject line.
Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!
