• 2/3 cup butter, softened
• 1 cup brown sugar, firmly packed
• 2 cups old fashioned oatmeal
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup all purpose flour, sifted
• 2½ tablespoons sweetened condensed milk
• ½ cup Nellie & Joe’s Key West Lime Juice
• 2 egg yolks, lightly beaten
• 1 teaspoon lime zest

Cream butter and brown sugar, stir in oats and dry ingredients. Mix until crumbly. Spread half of mixture in well greased 13x9x2″ pan, packing firmly. Combine condensed milk, Nellie & Joe’s Key West Lime Juice, egg yolks and lime zest; let stand 1 minute to thicken. Spread over crumb crust; sprinkle with remaining crumb mixture. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Chill several hours in refrigerator until firm. Cut into squares.

• ½ cup butter or margarine
• 1½ cup un-sifted powdered sugar
• 1 egg
• 1 tablespoon Nellie & Joe’s Key West Lime Juice
• 2 teaspoons lime zest
• 1 cup all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 cups corn flakes, crushed

Preheat oven to 350°. Beat together the butter and sugar until smooth. Add egg, Nellie & Joe’s Key West Lime Juice and zest. Mixture may appear curdled. Stir in flour, baking powder and salt. Place the crushed corn flakes in a bowl and drop cookie batter by teaspoonfuls on corn flakes and toss to coat. Place the cookies on an un-greased cookie sheet. Bake for 16 minutes. Cool on rack.

• 1¼ cups sugar, divided
• 3 tablespoons cornstarch
• 11/3 cups water
• 3 eggs, separated
• ¼ cup Nellie & Joe’s Key West Lime Juice
• 1 tablespoon margarine or butter
• 6 ounce pie crust
• 25 vanilla wafers
• ¼ teaspoon cream of tartar

Mix 1 cup of sugar and cornstarch in medium saucepan. Gradually add water and egg yolks, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Nellie & Joe’s Key West Lime Juice and margarine. Place wax paper on surface of hot filling; refrigerate until chilled. Place 13 wafers on bottom of pie crust; cover with filling. Insert remaining wafers around edge. Beat egg whites in small bowl with electric mixer at high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining ¼ cup sugar; beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal. Bake at 350° for 10-15 minutes or until lightly browned. Cool on rack. Refrigerate 6 hours or overnight.

Cake

• 1 cup chopped pecans
• 1 yellow cake mix
• 1 small package instant vanilla pudding
• 4 eggs
• ½ cup Nellie & Joe’s Key West Lime Juice
• ½ cup vegetable oil
• ½ cup dark rum (or non-alcoholic artificial rum flavoring)

  Glaze

• ¼ pound butter
• ¼ cup Nellie & Joe’s Key West Lime Juice
• 1 cup granulated sugar
• ½ cup dark rum (or non-alcoholic artificial rum flavoring)

Sprinkle well-greased bundt pan with chopped nuts. Mix all remaining ingredients on medium speed for 4 minutes, pour over nuts and bake in bundt pan at 325° for 1 hour.

Glaze
Boil ingredients for 5 minutes, remove from heat and add rum.

Remove cake from oven and while still in pan poke holes around cake with a skewer. Pour 1/3 of glaze slowly over warm cake, allow to absorb and repeat using another 1/3 of glaze. Allow cake to cook. Invert and remove from pan. Just prior to serving, warm remaining glaze and drizzle over nut side of cake.

• 2 (7 ounce) bars of milk chocolate
• 1 (7 ounce) bar of dark chocolate, broken into small pieces
• 1 (7 ounce) jar marshmallow fluff
• ¼ cup butter
• 4 cups sugar
• 3-4 tablespoons Nellie & Joe’s Key West Lime Juice, or to taste
• 1 (12 ounce) can evaporated milk
• 2 teaspoon vanilla extract

Line a 9×13″ pan with heavy aluminum foil. In a large sauce pan stir in evaporated milk, butter and sugar. Then place on medium heat stirring continuously until mixture comes to a rolling boil. Turn down to low heat and continue stirring constantly. For approximately 7 minutes or until mixture is completely smooth. Remove from heat and add chocolate, Nellie & Joe’s Key West Lime Juice, marshmallow fluff and vanilla extract. Stir until smooth.

Pour mixture into foiled pan and allow to cool. After cooling, place in refrigerator for 2-3 hours. Take out of refrigerator and flip over in large cutting board. Peel foil back and cut into desired squares.