Holiday Hullabaloo

Well now things are settling down and back to "normal" whatever that is!

Our grandson and his girlfriend caught some large bass. After photos, they released them!

Today I felt ambitious and made my first key lime pie. I used real limes (they are a bit pricey for my budget) and I also used a prepared graham cracker crust. They will be after-supper dessert today. I have no idea how good or awful it will be. If good, I'll post the recipe. Sure was easy peasy! (I did NOT use the green food coloring as was listed in the recipe.)

Since I had egg whites left over, and never throw out anything that is useful,  I also made a batch of meringue cookies. Tasty little devils!

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Meringue Cookies

                                                                      Preheat oven to 225°F.

Ingredients:

• 4 egg whites at room temperature
• 1/2 teaspoon Cream of Tartar
• 1 cup sugar
• 1 teaspoon pure vanilla extract 
• (or 1/2 vanilla and 1/2 mint extract)
• Food color optional

1. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color(optional) until well blended. Gently stir in chips, if desired.
2. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large non stick foil-lined baking sheets. Spray with Pam as well. 
3. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.