Recipes

10 thoughts on “Recipes”

1. Phyllis Sant Friday, March 30, 2012 at 2:53 pm

   Hi Jill…
   Totally love “One Good Thing.” Thanks for sharing all the many wonderful ideas and
   recipes. Love your family. l-)

   Reply ↓
   1. Jillee Wednesday, May 9, 2012 at 9:03 am

      Thank you so much Phyllis! I’m so glad you like the site. :-) Love your family too!

      Reply ↓
2. Juli Saturday, June 9, 2012 at 5:18 pm

   Jillee,

   I’m a lemon lover also but only for desserts. My mom used to make a lemon meringue pie but sadly I did not get the exact recipe from her before she passed.

   She used lemon juice and sweetened condensed milk. The only baking was the browning of the meringue.

   Have you seen a recipe like that during your searches?

   Love your blog!

   Thanks!

   Juli

   Reply ↓
   1. Jillee Post authorSaturday, June 9, 2012 at 10:22 pm

      Juli….this sounds an awful lot like a Paula Deen recipe I once saw on Food Network. I looked it up and sure enough…sounds very similar!
      Here is the link: http://www.foodnetwork.com/recipes/paula-deen/lemon-meringue-pie-recipe/index.html

      Let me know if you think this is like your Mom’s.

      So glad you liked the website. :-) Thanks!

      Reply ↓
   2. Kristi Wednesday, June 20, 2012 at 12:11 pm

      Magic Lemon Meringue Pie
      1 (8-inch round) graham cracker crust
      (YOU make, NOT purchased! Buy the crumbs, read the box)
      2 eggs, separated (save whites for meringue)

      1 (14 oz.) can Eagle Brand sweetened condensed milk
      fresh lemons squeezed to make 1/2 cup, 6 lemons?
      (or can use Realemon reconstituted lemon juice)
      1/4 tsp. cream of tartar
      1/4 c. sugar

      Instructions: Preheat oven to 350 degrees.
      1. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
      2. Turn into pie shell.
      3. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar,
      beating until stiff but not dry.
      4. Spread meringue on top of pie sealing carefully to edge of shell.
      5. Bake 15 minutes or until meringue is golden brown. Cool completely then refrigerate.
      Makes 6 servings. Refrigerate leftovers (hah! there won’t be any)

      Reply ↓
3. Cheryl Friday, November 16, 2012 at 12:14 pm

   Hey Jillee,

   I’m looking for a yummy diy instant capucino recipe. Can’t seem to find anything on Pintrest and the one’s that I do find when I google are full of sugar. So I was wondering if you have any sugar free recipes or recipes using sugar substitue like Splenda.

   Love your blog!!!!
   Cheryl

   Reply ↓
4. Liz Driscoll Wednesday, January 23, 2013 at 4:23 pm

   Jillee,

   I love your blog and I need help… come next month I will have a ton of store bought Whole milk via WIC. And since my son is a breast-fed baby we probably won’t consume very much of it. I use your recipe for crock-pot yogurt already and will continue to, but do you have any other awesome tricks and ideas for me in order to use up all of this milk?!?

   Thank you so much!

   Reply ↓
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