Sunday, July 30, 2017

Show Notes: Episode 14

Psst!  If you've been enjoying the podcast, would you take a minute to leave an itunes review? (Even if you usually watch on You Tube, I'd really appreciate it)

Here's how to do it:

Here's what is included in today's podcast:

Three minutes about last week's healthcare dog & pony show

A couple half-finished objects:

Shorty Socks
World War G{loves}

My finished (and embroidered!) object:

Ten-Stitch ZigZag Blanket

Near-Future Project:

Pivot Tank

I am wearing my:

Beekeeper's Tank

You get a tour of my new batch of knitting & crochet project bags!  (They're available in my Etsy Shop here!)

Book Recommendations:

The Kitchen House,
then, if you love that book like I did, you can read the sequel: Glory Over Everything

Quick TV Series Review of:
Anne of Green Gables

Here's a link to the 1985 Anne of Green Gables if you somehow missed watching it 30 years ago!

Product Reviews:
Amazon Dash Buttons
So Delicious Coco Whip (the link will allow you to put in your zip code and select a product that you are looking for...fair warning, I think that sometimes this search function only pulls up stores that carry any part of the So Delicious product line, not necessarily the project you want to buy.  In my area, I have to go to HyVee to buy the Coco Whip although other stores like Kroger carry other products from this brand.

And a recipe that is great for lactose-intolerant folks (although it would be yummy made with dairy-containing products, too!

Here's a link to the original recipe page, but please note that I have edited the recipe below to reflect the way I actually prepare my version of this.

Easy Key Lime Pie
  • ¼ cup water (boiling)
  • 3 oz package lime flavored gelatin
  • 2 tsp key lime juice or regular lime juice
  • 12 oz of key lime flavored yogurt (I like Noosa and Chobani brands)
  • 9 oz containers of thawed So Delicious Coco Whip, and extra if you want some to top your pie with.
  • 1 prepared graham cracker crust
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  1. Whisk lime gelatin into boiling water and stir until dissolved.
  2. Add the key lime juice, and put in the freezer for 10 minutes to cool.
  3. Once the gelatin mixture has cooled, add the key lime pie yogurt.
  4. Add a 8oz container of COOL WHIP and green food coloring, if desired.
  5. Spoon mixture into graham cracker crust and smooth out.
  6. Place in the refrigerator to set for at least 2 hours.
  7. Add a scoop of Coco Whip from the second container.

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