Tuesday, March 17, 2015

Oh so simple and oh so good - Muddy Buddy is always a hit!

Muddy Buddy
I had to have a fast snack to take to a little get-together this afternoon and voila - in less than 5 minutes I had it - simple, delicious, no cooking and ingredients I had in the cabinet. It might not be fancy but you can bet it's good and addicting!

9 cups
Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Thursday, March 5, 2015

Homemade Meatloaf Comforts the SOUL

Today was a snowy cold day here in Tennessee with a low of 4 degrees. I made this meatloaf for supper and served it with a broccoli cheese casserole and it was delicious. Comfort food without a doubt. I had ingredients in the freezer and Lord only knows I wasn't getting out in this messy weather. Senator is snoozing and even he doesn't want to go out in the cold after playing in the snow while the sun was shining.

Homemade Meatloaf
2 lbs. ground beef
1 lb. ground sweet Italian sausage
1/2 sleeve of finely crushed saltines
2 large eggs
1 tsp. Worcestershire
1 tsp. yellow mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish lined with foil for easier clean-up.  Bake at 350° for 1 hour. Prepare sauce while baking.

Sauce:Blend together 1-1/2 c. ketchup, 1 tsp. yellow mustard and 3/4c. dark brown sugar.

After baking, pour grease off of loaf. Spread topping over meat generously. Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. If you have extra sauce, cook in pan on stove for five minutes and serve with meat for extra goodness.

Sunday, March 1, 2015

Hatchie Bottom Brownies with Peanut Butter Mud on National Peanut Butter Lover's Day

National Peanut Butter Lovers Day is today MARCH 1 so here you go, one of my most requested recipes. Hatchie Bottom Brownies with Peanut Butter Mud - the all-time ultimate . . . I’m not sure there are words to describe the explosion of deliciousness when your lips taste the creamy peanut butter mud, crunchy chocolate topping, and the bodacious brownie. Don't tell me you can resist!  Since this is published in a food feature by Gannett, get the recipe at the link below.
RECIPE Hatchie Bottom Brownies with Peanut Butter Mud

Tuesday, January 27, 2015

Holy Moly Chicken wrapped in bacon and roasted - NEW RECIPE just in time for the SUPER BOWL

Holy Moly Chicken is off the charts and irresistible! You can cook it in the oven or on the grill, it's good either way and wrapped in bacon - that just makes it even better! I'm serving this for a Super Bowl supper along with a couple of sides. I figured everyone would be here during meal time and rather than much on junk food why not serve something good and easy to fix. It is fine hot or at room temperature. This recipe is featured in a Gannett newspaper food feature so I can't post recipe here just yet, but you can get it for yourself. GO, FIGHT, WIN
Holy Moly Chicken RECIPE - click here

Sunday, January 18, 2015

Saltillo Enchiladas with Cheese Velvet Sauce served with Lime Corn Salsa

Easy, delicious, inexpensive and it hit the spot when guests come by for supper on a chilly and rainy night or anytime. You can feed 8 people with 1 pound of ground beef. Yesterday we had a little birthday celebration and I decided to cook a Mexican themed dinner. It was different from the holiday foods and hit the spot. I served Saltillo Enchiladas with Cheese Velvet Sauce, Lime Corn Salsa, Mexican Black Beans and Rice with Roasted Chilies. I added a jalapeno cheese toast and since it was birthday we had a three layer carrot cake with buttermilk glaze.
Saltillo Enchiladas with Cheese Velvet Sauce
10 (6 - 8 inch) corn tortillas
1 lb. cooked, ground beef, cooked, grease drained
4 oz. cream cheese, softened
2-1/2 cups shredded Mexican or Monterey Jack cheese
1 (10-oz.) can green enchilada sauce
2 tbsp. taco seasonings
1 tbsp. onion powder
2 tsp. cumin
1/8 teaspoon garlic powder
1 can cream of chicken soup
1 cup sour cream
1 large yellow onion, diced and sautéed
1 (7.5-oz.) can diced green chilies
Salt and fresh grated pepper, to taste

Grease a 9x13 baking pan. Mix beef, sautéed onion, seasoning, cumin, onion powder, garlic powder, cream cheese and 1 cup cheese; season to taste with salt and pepper.

Place tortillas on the counter or flat surface. Spoon one tablespoon of enchilada sauce onto each and spread with a spoon. Pour any remaining enchilada sauce into the meat mixture and stir. Divide this mixture into even portions in each tortilla. Top with about 2 tablespoons of cheese per tortilla. Roll up in tortillas and place in pan seam side down.

In a sauce pan, place soup and 1 cup water and whisk until smooth.  Heat over medium heat until thick and bubbly; stirring constantly with a whisk.  Stir in sour cream, 1-1/2 cup cheese and chilies.  Do not bring to boil; you don't want curdled sour cream. Pour over enchiladas and top with the remaining cheese. Bake 30 - 35 minutes in a preheated 350 degree oven and then under high broil for 3 minutes to lightly brown the cheese – careful and don’t burn it.

Lime Corn Salsa
3 cans whole kernel corn (I prefer white but suit yourself)
1 cup cherry tomatoes, cut in half
2 green onions, chopped fine
Juice and zest of 1 large lime
1 tbsp. sweetener or sugar
2 avocados, peeled and cubed
1/2 tsp. onion powder
2 tbsp. oil
Salt and cayenne, to taste

Mix all ingredients in bowl except avocados; cover and refrigerate at least 3 hours or overnight. Just before serving add chopped avocados and gently mix. Add chopped pickled jalapenos if you like.

Wednesday, January 14, 2015

Lasagna and Salad Tray Buffet

Lasagna is a perfect meal on a cold wintery night. Make it up, refrigerate and cook when you get home from work the next day. Or you can freeze and then thaw before cooking. It's always better the next day after you cook it as the flavors mix together and when you warm it up, it's delicious. Serve it with a salad or for watching the Super Bowl with a salad tray so that everyone can top the lettuce with their favorites.
This lasagna recipe is from scratch, but you could use a spaghetti sauce and add the meat or have meatless lasagna if you like. You can also substitute mushrooms for the meat -  so make it to suit your taste. Same with the salad tray buffet - add your favorite toppings and a couple of salad dressings to choose from and there you have it. I've also included croutons, sliced mushrooms, broccoli, hearts of palm, sliced red onions, chopped eggs, French fried onions, spiced toasted pecans, sliced apples or pears, dates and orange slices, shrimp and avocado,- it's limitless as to the combinations.
Mrs. Murphy’s Lasagna  
1 lb sweet Italian sausage
1 lb ground chuck
1-1/2 cups minced onion
2 cloves garlic, crushed
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
2 (6.5-ounce) cans canned tomato sauce
1/3 cup water
1/4 tsp crushed red pepper
3 tablespoons brown sugar
3 tsps dried basil leaves
1-1/2 tsp fennel seeds
1 tsp oregano
2 tsps Italian seasoning
1-1/2 tbsp salt
1 tsps ground black pepper
4 tbsp chopped fresh parsley
1/2 cup wine (can substitute broth)
12 lasagna noodles
16 oz ricotta cheese with 1/2 tsp nutmeg
1 large egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, red pepper, wine and water; season with sugar, oregano, basil, fennel seeds, Italian seasoning, 1-1/2 tbsp salt, pepper, and 2 tbsp parsley. Simmer, covered, for about 2 hours, stirring occasionally and adjust seasonings to your tastes.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. Preheat oven to 375 degrees.
To assemble, spread 1-1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sunday, December 14, 2014

CRUNCHERS - that Christmas confection that got more than ONE MILLION LIKES


This is a favorite Christmas dessert to share with friends and neighbors when they stop by during the holidays. It may not be the most gorgeous dessert in the world but it is one of the most decadent. This one recipe has brought over 1,000,000 guests to Twirl and Taste for the recipe. Enjoy and Merry Christmas from our home to yours.
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed light brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

Sunday, November 30, 2014

Food gifts for Christmas - Cracker Jacks and Oyster Crackers - additicing deliciousness in every handful!

It's beginning to look a lot like Christmas everywhere you go. Senator and I are beginning to get our goodie bags ready and start the cooking and baking to finish them off so we can deliver them ahead of Santa. Why wait to the last minute to give gifts that could be enjoyed as we get into the holiday rush. Cracker Jacks and Oyster Crackers are going into cellophane bags for the baskets this year. It might be simple to make and sinful to eat, but it sure is good for children of all ages.
Because these recipes were published by my feature in Gannett today, I can't print here just yet, but you can get the recipe by clicking on the link -WARNING they are both addicting!!!

Ultimate Christmas Cookie - Santa's Butter Cookies

Santa's Butter Cookies
This recipe was selected by Southern Living magazine for both a feature and their annual cookbook. They may not be as decorative as some of the sugar cookies with all the sprinkles and icing, but they don't need any of that - they are pure deliciousness - butter, sugar, flour and a little strawberry jam.
Because this recipe was published by Gannett today, you'll need to click the link below to get the recipe. . . I hope you try and love these as much as my family has over the years.
HINT - make them a few days early and store in airtight container - MAGIC HAPPENS and they transform into melt-in-your-mouth happiness.Santa's Butter Cookies

Muscadine Wine Coffee Cake - easy, delicious and full of warm spices

MUSCADINE WINE COFFEE CAKE is full of the spices of Christmas - good and easy!
Century Farm Winery in Jackson TN is a great place to visit and to learn about wine making and growing grapes from a former rocket scientist and his lovely bride - grown on the land that has been in her family for over 100 years. Learn about blending and food pairing from this vintner who has won international, national and state awards for their wine - great Christmas gifts! READ ALL ABOUT IT. Photos courtesy of Darren Lykes
This was published by Gannett today so I can't share here just yet, but you can get the recipe by clicking this link. Muscadine Wine Coffee Cake

Carl and Jo O'Cain with Tom Carr at the Century Farm Winery in Jackson TN and YES THEY SHIP WINE.
Century Farm Wine Website

Saturday, November 29, 2014

Pure Bliss Caramel Marshmallows - perfect for gifts at Christmas

Pure Bliss Caramel Marshmallows
These are so simple to make and take no time. I couldn’t believe it when chefs and gourmet cooks raved about them until I broke down and tried it. They package beautifully and when in an airtight tin they last for a while - so they can be shipped or made a few days ahead of when you plan to use or deliver in gift baskets.

1 bag large or jumbo marshmallows

Caramel Icing
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
1 cup sifted powdered sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool for a minute; stirring; beat powdered sugar into milk mixture until smooth. Dip marshmallows into warm icing. If it hardens before they are all dipped, warm over low heat. Top with some toasted chopped pecans or coconut, sparkling crystal sugar or a light sprinkle of sea salt. . . or just plain because that’s how good they are!
My friend, Liz Gist, who is the First Lady of Jackson, made these marshmallows and topped hers with a little sea salt or crushed pecans. She's one of the best cooks I know and makes most everything from scratch - so I knew this must be decadent for her to rave about them . . . and I assure you they are!

Sunday, November 2, 2014

ADDICTING - yes they will eat their vegetables and LIKE IT! Succotash Salad with Bacon Vinaigrette

In addition to the turkey and dressing on holiday tables are an array of side dishes. Some are traditional selections that remind those gathered around past Thanksgiving tables and the loving hands that prepared the dishes. Most everyone has a favorite and many menus consist of those special dishes. Check out SUCCOTASH SALAD.

Succotash Salad

2 cups cooked baby lima beans
3 cups fresh corn kernels
1 cup Romano tomatoes, seeded and chopped
1 small onion finely sliced
Combine all vegetables in a large bowl.

Bacon Vinaigrette
2/3 cup oil
1 tablespoon bacon grease
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tbsp. sugar

8 slices bacon, cooked and chopped
Sea salt and freshly ground black pepper

Whisk vinegar, mustard and sugar together in a blender or food processor. Gradually add oil and bacon grease in a stream and allow to incorporate. Season with salt and pepper to taste. Pour the dressing over the vegetables; add bacon and mix to combine. 

Let's Talk Turkey -some of the best recipes for the Thanksgiving table. . . try this Brined and Roasted Turkey with butter, sage leaves and garlic


Brined and Roasted Turkey
Brining turkeys has become de rigueur in many American households. Soaking the bird in a salty brine helps to seal in flavor and moisture. Cook turkeys at a lower temperature to preserve its moisture, as the bird continues to cook once it is removed from the oven.

Photograph courtesy of Williams-Sonoma

This is a moist and easy recipe for your Thanksgiving turkey. Butter, sage leaves and garlic then let it cook. Featured in my Let's Talk Turkey feature today for Gannett. The recipe is yours, just click the link below as I can't post it here for a few days.
Click Here for the RECIPE for BRINED and ROASTED TURKEY

Thursday, October 16, 2014

Thousands of Pumpkins and Winter Squash displays are OUTDOOR PUMPKIN ART and makes for a yummy Pumpkin Roll with Caramel Fudge Sauce

It's that time of year when there's a crispness in the air, the sun slips down earlier and the leaves turn the gorgeous shades of fall. It's also football time and there are beautiful pumpkins everywhere. Here in Jackson Tennessee, the University of Tennessee Research and Educational Center raises pumpkins and other winter squash for research. When all is said and done, they create a display of thousands of pumpkins which is truly a work of art. The massiveness of the displays over the years will always take your breathe away. It also makes me think about the always favorite pumpkin roll with cream cheese and a caramel fudge sauce that I like to serve with each slice. Get this recipe from the feature I wrote for a Gannett paper and can't publish here just yet. Be careful if you celebrate Halloween and remember that dark costumes can camouflage little ones in the dark - watch out for the traffic and remember that pumpkin seasoned roasted and seasoned, muffins with chocolate chips or pumpkin spice cookies make a yummy treat.CLICK HERE for the PUMPKIN ROLL RECIPE

Sunday, September 28, 2014

Grilled Honey Lime Chicken Breasts - Lawsy Mercy GOOD TAILGATING RECIPE

GRILLED HONEY LIME CHICKEN is the bomb! Marinate skinless, boneless chicken breasts then grill and serve hot off the coals or refrigerate and serve cold - it is absolutely one of the best tailgating recipes and for any other time too!
Delicious with grilled asparagus, corn pudding, orange-date salad, cold pasta salad . . . or whatever else you like!
This was featured in a Gannett newspaper food story that was published today so I can't print the recipe here just yet - BUT YOU CAN GET THE RECIPE BY CLICKING THE LINK BELOW. Enjoy!
 Get the RECIPE in today's JACKSON SUN.

Tailgate Winning Recipes for 2014 Cheese, Bacon, Corn and Magic - what's not to like?

Tailgating? Try MARILYN'S CHEESE BAKE with CORN and BACON is off the charts - just like her, it's magical. Get the recipe in THE JACKSON SUN.
"I love the fact that Captain Rodney’s is made it Tennessee and it’s to die for! We like going to ballgames and tailgating – it’s about food, football and fall weather – how much better can it get? We’ve cheered for Milan, Jackson High, University of Memphis, Lambuth, Mississippi State, UT, the Titans and the Grizzlies and others, especially if we know someone who’s playing." Marilyn
Marilyn and Ed Jackson are proud grandparents!
You can order Captain Rodney's from Marilyn and she ships around the world. Call her at 731) 868-1717

Wednesday, September 10, 2014

Hug a Firefighter on 9/11 or take dinner to your local Fire Station. TN Magic Dew BBQ Sauce with Hickory Pit Pulled Pork, Red Slaw, Oak Cliff Caviar, Deviled Eggs, Baked Beans, Amish Bread, Hash Brown Casserole and Old Fashioned Potato Salad

On 9/11 it's easy to remember some of America's finest who soon became the saving grace of the tragedy which struck our Nation. The fire fighters and other first responders were there to rescue, save, recover and even give their lives for those in this horrific crisis that stilled the world.
Chef Andreas Kisler is JFD Honorary Chief along with Andrew Boks who is the culinary chair of Bone Appetit.
Take this opportunity to thank those people in your communities who are also heroes in the waiting. We took dinner to one of our stations and listened as these brave men and women who take such pride in their jobs. An Executive Chef from The Peabody Hotel, Andreas Kisler, the First Lady of Jackson, Liz Gist, and a cardiologist, Dr. Elie Korban, joined a group of friends who are working together on a dog-rescue non-profit (Bone Appetit) to say THANK YOU to the Jackson TN Fire Department.
They are a fit bunch and wanted a traditional BBQ supper so that's what they got.
I encourage you to stop by and say hello or take your local fire fighters a batch of homemade cookies or some chicken off the grill - whatever you like to cook. Who knows one day they may be there to save your life.
Hand pulled hickory-smoked BBQ Pork from Hwy 87 BBQ (Exit 87 off I-40 in Jackson TN)
Dr. Elie Korban enjoys dinner with the crew from Station One, A Shift and is amazed to learn that they are trained EMT's in addition to knowing how to fight fires.
Deviled Eggs

TN Magic Dew BBQ Sauce – long a secret on the BBQ circuit
1 cup apple cider vinegar
1 cup ketchup
1/2 cup Mountain Dew
1 cup finely chopped onion
2 tablespoons minced garlic
4 tablespoons butter
3 tablespoons sorghum molasses
2 tablespoons prepared mustard
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon mild chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup Louisiana Hot Sauce
1 teaspoon fresh ground black pepper
1 teaspoon cayenne
Red pepper flakes, optional
Melt butter in a saucepan over a medium heat. Add onion and garlic and sauté until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 1 hour. Allow to cool. Puree this sauce. Store in refrigerator.
Amish Bread
 RECIPES are all in a newspaper article published today by Gannett so I can't print here yet.
Red Slaw, Hash Brown Casserole, Deviled Eggs, Oak Cliff Caviar, Baked Beans, Southern Potato Salad, BBQ Pork, Amish Bread and Devils food and White Layer Cake with Raspberry Mousse and European Buttercream Frosting.
Baked Beans

Oak Cliff Caviar

Monday, September 8, 2014

Larruping Good Southern Lemon Chess Pie - the one that goes first at Church Potluck Suppers.

Lemon Chess Pie
Have you ever heard about those old Southern recipes that are passed down from one generation to the other - usually not written down, the kind that they serve at church potluck suppers and the dish is always licked clean - well here you go this is one of those larruping good pies! 
3 large eggs
1-1/2 cups sugar
1/4 pound butter
1/4 cup milk
1-1/2 tbsp. flour
1-1/2 tbsp. meal
1 large lemon, grated rind (zest) and juice
Beat well; bake in unbaked 9-inch pie crust for 45 minutes at 350 degrees. Let cool before serving.
This recipe came from one of the best cooks in the South, Page Jackson of the Browns Community in West Tennessee. She has won the praise of Master Chefs for her cooking! ENJOY every bite

Thursday, September 4, 2014

Blue Ribbon Apple Pie from West TN State Fair - GRAND CHAMPION Good!

We're getting ready for the West TN State Fair next week. My mother and I have judged in the culinary competitions many times . . . and this remains one of my all-time favorite winning recipes!
This was the blue ribbon prize winner at the West TN State Fair  about 4 years ago and was made by Suzanne Grimsley.

Oh y'all this is old fashioned delicious! It's worth making the crust, I promise! The apples are sliced and stacked for rows of rich goodness. And with a scoop of vanilla ice cream oozing as it melts! Who could resist?

2-¼ cups all purpose flour
1 generous cup of shortening
¼ tsp. salt
1 T. cider vinegar
3-4 T. cold water
Add salt to flour. Cut in shortening thoroughly. Add vinegar and 3 T. water. Mix with a fork until dough
rounds up in the bowl, adding water if necessary. Line greased pie plate with half of dough.
5-6 apples
1 cup sugar
3 T. flour
2 T. butter
Peel and core apples. Slice thinly into pie shell. Mix flour and sugar. Sprinkle over apples. Sprinkle with cinnamon to taste. Dot with butter. Add top crust. Cut vents for steam. Brush crust with milk and sprinkle lightly with sugar. Bake at 425 for 15 minutes. Lower oven to 350 and bake for 45 min. to 1 hour.

Monday, September 1, 2014

Luscious Lemon Ice Box Pie

  Luscious Lemon Ice Box Pie
2 (14-ounce) cans sweetened condensed milk
1 cup fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
1 (8-ounce) package cream cheese, softened
In a medium bowl, whisk the condensed milk with the cream cheese and lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes in 325 degree oven, until the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and refrigerate the pie for at least 6 hours.

Whipped Cream Topping
2 cup2 whipping cream
1 teaspoon lemon zest
4 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; blend in the zest and dollop over chilled pie. Garnish, if desired.

Lemon Ice Box Pie Crust
3 cups vanilla wafer crumbs
1/4 cup powdered sugar
1 stick butter, melted
Vanilla wafers to line rim of pie after cooking and before topping with whipped cream
In a medium bowl, mix together the wafer crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake in a 325 degree oven for about 10 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.