ARIZONA SUNSHINE LEMON PIE




INGREDIENTS

For the pie:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
For the topping: (optional)
1 cup whipping cream
2 Tablespoons sugar


INSTRUCTIONS

Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.
Recipe From http://bakedinaz.com/

Christmas Crockpot Recipe








INGREDIENTS:

1/4 cup brown sugar, packed
3 cloves garlic, minced
1/2 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
1 (3-pound) boneless pork loin, excess fat trimmed
2 tablespoons vegetable oil
6 slices bacon
1 sprig rosemary

FOR THE GLAZE
1/4 cup fig jam
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
Zest of 1 orange

INSTRUCTIONS:

In a small bowl, combine fig jam, mustards and orange zest; set aside.

In a small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with brown sugar mixture, rubbing in thoroughly on all sides.

Heat vegetable oil in a large skillet over medium high heat. Add pork loin, and sear both sides until golden brown, about 2-3 minutes per side.

Starting on 1 side, lay a slice of bacon, crosswise, on top of the pork, laying another slice to slightly overlap the first. Continue with remaining slices until fully covered.

Place pork loin into a 6-qt slow cooker; top with fig jam mixture. Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.
Recipe From damndelicious.net