Montreal Steak Seasoning

Purely delicious!


2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Light Carrot Muffins

2 cups whole-wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites or 3 eggs
1/4 cup oil
3/4 cup low-fat buttermilk
3/4 cup brown sugar
1/4 cup honey
2 teaspoons vanilla extract
2 cups grated carrots
1 apple, grated
1/2 cup craisins
1/4 cup chopped nuts, toasted (in pan with no oil, stir constantly)

Preheat the oven to 350 degrees and cook 15 minutes Makes 18 muffins


These are very tasty

Key Lime Bars

Hi! I made these once at Randi's request for a family party the Nuilas had. They are super good! Loves!

Key Lime Bars
2007


Crust:
5 ounces animal crackers
3 Tablespoons packed brown sugar
4 Tablespoons butter, melted and cooled slightly
Filling:
2 ounces cream cheese, room temperature
1 Tablespoon grated lime zest
pinch salt
1 can (14 ounces) sweetened condensed milk
1 large egg yolk
½ cup Key lime or regular lime juice
Garnish (optional):
¾ cup shredded sweetened coconut
toasted until golden and crisp

1. Heat oven to 325 F. Line an 8-inch square pan with heavy-duty foil. (The foil should be the width of the pan but the length about 6 inches longer. Fit foil securely into bottom and up two of the sides of the pan, allowing excess to overhang pan sides. Spray foil with non-stick cooking spray.
2. To make the crust: Crush the animal crackers with a food processor or by hand until evenly fine. Add brown sugar and salt. Drizzle butter over crumbs and mix. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. To make the filling: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. To assemble and bake: Pour filling into crust; spread to corners and smooth surface. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to 1 to 2 hours. Cover with foil and refrigerate until chilled, at least 2 hours.
5. Loosen edges with a knife and lift bars from pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, and serve.

Note: The recipe can be doubled and baked in a 13 x 9-inch baking pan. Increase baking times by a minute or two.

Variation: Triple-Citrus Bars Use 1 ½ teaspoons each grated lime zest, lemon zest, and orange zest. Use 6 Tablespoons lime juice, 1 Tablespoon lemon juice, and 1 Tablespoon orange juice.