Key Lime Pie

I love all things citrus.  I’m not a fan of chocolate so citrus is always my go-to dessert recipes.  And since spring planting season is upon us, I’m always seeking recipes that I can take to the field and feed our big crew of planting and manure hauling folks.

This pie is one that I’ve never taken to the field but my family loves.  I’ll be adding it to the menu lineup this year!


key lime

Easy, Amazing Key Lime Pie


Key Lime Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
A great recipe for an easy, amazing key lime pie!
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • ½ cup melted butter
  • Filling
  • 1½ tablespoons finely grated lime zest
  • 3 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • ⅔ cup fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
  • Whipped topping
  • ¾ cup (heavy whipping cream
  • 1 to 2 tablespoons sugar
  1. Heat oven to 350°F
  2. To make the crust combine graham crumbs and sugar in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom a standard 9-inch pie dish or square dish. Bake crust 8-10 minutes, until lightly browned.
  3. To make the filling: Zest limes. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk lime juice into yolk mixture until combined. Pour into graham crust and bake pie at 350 degrees for another 10 minutes. Let pie cool completely before adding topping.
  4. To make the whipped topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie.




Yummy, Easy Vanilla Sheet Cake

There is nothing tastier that cake.  And this recipe for a Yummy, Easy Vanilla Sheet Cake literally takes the cake for an easy treat!

sheet cake

Yummy, Easy Vanilla Sheet Cake

The Farmer and I are going to celebrate our 20th anniversary this summer.  It’s been a blessed 20 years, years that I can’t imagine going through without him.  Years that have gone so fast and a wedding that just feels like yesterday.

There are very few wedding or shower gifts that I can remember who gifted them to me.  But one stands out and has had much use.

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See all those spatters on the pages? That’s a sure sign I’ve used this recipe a lot!  The recipe book was given to me by my Aunt Donna.  There are some of her family favorites, recipes she has brought to many family meals and a few favorites from my other aunts.  The one pictures is my Aunt Rita’s Vanilla Sheet Cake.  It makes a big jelly roll pan-sized cake so it perfect to take to the field during spring planting and fall harvest.  This cake makes at least 20 pieces, depending on how big you cut the pieces.  It is perfect to field a crowd!

Start by mixing the sugar and flour together in a bowl.

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Boil butter, oil and water in a saucepan on the stove.  Use butter, not margarine.  Trust me, you can notice the difference in taste!

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You’ll add that mixture to the flour combo and blend.  To that add cinnamon, baking soda, 2 eggs, vanilla and buttermilk.  If you don’t have buttermilk, make your own by adding a splash of lemon juice or vinegar to milk!

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Blend all of that and bake at 350 for 20 minutes in a greased and floured jelly roll pan.  While the cake is baking, make the icing by mixing cream cheese, powdered sugar, vanilla and butter.  This is the best cream cheese icing!

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Once the cake is done, let it cool for just a few minutes.  I like to spread the icing on the cake while it’s still warm.  The icing spreads much easier.

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Doesn’t this look yummy?  Let it cool, if you can resist, and then cut a big piece and enjoy!

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Yummy, Easy Vanilla Sheet Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 pieces
The best tasting and easiest cake!
  • 2⅔ c. flour
  • 2 c. sugar
  • ½ c. butter
  • ½ c. oil
  • 1 c. water
  • 2 eggs
  • 3 tsp. vanilla
  • 1 tsp. cinnamon
  • 1½ tsp. baking soda
  • ⅔ c. buttermilk
  • Cream Cheese Icing
  • ½ c. butter
  • 1 tsp. vanilla
  • 8 oz. cream cheese
  • 1 lb powdered sugar
  1. Mix flour and sugar together. Bring butter, oil and water to a boil and pour over flour mixture. Beat together. Add remaining ingredients and beat well. Pour into a greased and floured jellyroll pan. Bake at 350 for 20 minutes.
  2. For icing mix all ingredients and spread over warm cake.



sheet cake

Yummy, Easy Vanilla Sheet Cake


A Lemon Cake to Die for!

We don’t eat chocolate in this house.  Seems a bit strange, being that three women live in this house. However, The Farmer doesn’t like chocolate.  So I don’t make cookies, brownies or chocolate cake to just sit on the counter and and tempt me to eat it.
Instead, we like ice cream.  And fruit flavors.  Cherry desserts.  And citrus.  I absolutely love lemon and lime.  Key lime ice cream is my all-time favorite.  Side note, curse to Ben and Jerry’s for taking their Key Lime off the shelves last year and not bringing it back.  I was going through withdrawals until I found a Key Lime Gelato that is even better! My hips aren’t very thrilled but my taste buds are.


As I continued my search through Gooseberry Patch 101 Homestyle Favorites from Gooseberry Patch, I was ready to try something different.  Dessert sounded fun.  And I was thrilled when I found a recipe for Lemon Cake.  Holy cow, this thing is incredible.  I dare you to not eat more than one piece when you try it!
Even better about this cake, it’s sort of homemade.  It uses some boxed items and some “real” ingredients to make a cake that is quick and easy.  And delicious.

The recipe:

A box of yellow cake mix
A small box of instant lemon pudding mix
3/4 c. oil
3/4 c. water
4 beaten eggs


2 c. powdered sugar
2  Tbsp. melted butter
2 Tbsp water
1/3 c. lemon juice

Lemon cake ingrediants
Start by beating the eggs in a bowl.  Then add the cake mix, lemon pudding, oil and water.


While you are mixing, go ahead and make the glaze.  Powdered sugar, lemon juice (I recommend actually juicing a lemon for better flavor,) butter and water all get mixed with a fork.


Pour the batter in a greased 9×13 pan.  I like this glass pan for non-chocolate cakes.

Bake for 30 to 35 minutes at 350.  When the cake is done, take it out of the oven and immediately use a fork to poke holes in it.  Then pour the glaze over.
Holy cow this is good!!  My kids devoured it.  I LOVED it.  And I’m hiding it from The Farmer so he can’t eat it all!  Not really, but I am leaving a note next to it indicating I will be back for another piece!  This cake will be a recipe that I use often. I can’t wait to take it to the field for meals during harvest. The guys will love it.
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out
lemon cake
 A Lemon Cake to Die For


4.9 from 39 reviews
Recipe #5 - A Lemon Cake to Die for!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Lemon Cake to Die For
  • A box of yellow cake mix
  • A small box of instant lemon pudding mix
  • ¾ c. oil
  • ¾ c. water
  • 4 beaten eggs
  • Glaze:
  • 2 c. powdered sugar
  • 2 Tbsp. melted butter
  • 2 Tbsp water
  • ⅓ c. lemon juice
  1. Beat eggs in a bowl.
  2. Add cake mix, lemon pudding, oil and water to eggs. Mix thoroughly.
  3. Pour batter in a greased 9x13 pan
  4. Bake for 30 to 35 minutes at 350.
  5. When the cake is done, take it out of the oven and immediately use a fork to poke holes in it. Then pour the glaze over.
  6. Glaze:
  7. Melt butter
  8. Add powdered sugar, lemon juice and water and mix with a fork.
  9. Pour glaze over warm cake