Nellie’s Favorite Mango Key Lime Pie

in ,
  • One – 14 oz. can sweetened condensed milk
  • 3 – egg yolks (whites not used)
  • One – 8 oz. package of softened cream cheese
  • 1/2 cup – Nellie & Joe’s Mango Key Lime Juice
  • One – 9″ chocolate pie shell

Combine milk, eggs and softened cream cheese. Add mango key lime juice and blend until smooth. Pour into pie shell and bake at 350° for 15 minutes.

Allow to stand 10 minutes before refrigerating. Just before serving, top with fresh whipped cream and slivers of fresh mango.

Nellie’s Key Lime Sponge Cake

in ,
  • 6 egg yolks
  • ¼ cup cold water
  • ¼ cup cold Nellie & Joe’s Key West Lime Juice
  • 1½ cups sugar
  • ½ teaspoon vanilla
  • ½ teaspoon lemon extract
  • 1½ cups sifted cake flour
  • ¼ teaspoon salt
  • 6 egg whites
  • ¾ teaspoon cream of tartar

Beat egg yolks until thick and lemon-colored; add water and Nellie & Joe’s Key West Lime Juice and continue beating until very thick. Gradually beat in sugar, then extract. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time. Beat egg whites until foamy; add cream of tartar and beat until they form moist, glossy peaks. Fold into first mixture, turning bowl gradually. Bake in increased 10″ round tube pan in slow oven (325°) about 1 hour. Invert pan to cool.

Nellie’s Lemon Cream Cheese Pie

in ,
  • 9″ graham cracker pie crust
  • 14 oz. can of sweetened condensed milk
  • 8 oz. package cream cheese
  • ½ cup Nellie & Joe’s Key West Lemon Juice
  • 8 oz. container non-dairy whipped topping

Soften cream cheese and whip with condensed milk until smooth. Fold in whipped topping and lemon juice; blend well. Pour into graham cracker pie crust. Refrigerate for several hours or overnight; filling should be firm. May be garnished with additional whipped topping.

Nellie’s No Egg Lo-Fat Mango Key Lime Pie

in ,
  • One – 14 oz. can of fat free sweetened condensed milk
  • 1/2 cup – Nellie & Joe’s Mango Key Lime Juice
  • 8 oz. container of non-dairy whipped topping
  • One – 9″ reduced fat graham cracker crust

Combine condensed milk, mango key lime juice and whipped topping. Blend until smooth. Pour mixture into pie crust and refrigerate for several hours or until pie filling is firm.

Strawberry Margarita Squares

in ,
  • 1¼ cups crushed pretzels
  • ¼ cup butter or margarine, melted
  • 14 ounces sweetened condensed milk
  • 1 cup pureéd strawberries
  • ½ cup Nellie & Joe’s Key West Lime Juice
  • 8 ounce whipped topping (Cool Whip), thawed

Mix pretzel crumbs and butter in 13×9″ pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill. Mix sweetened condensed milk, strawberries and Nellie & Joe’s Key West Lime Juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust. Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.

Triple Citrus Cheesecake

in ,
  • 1 cup graham cracker crumbs
  • 1/3 cup brown sugar, firmly packed
  • ¼ cup (½ stick) butter or margarine, melted
  • 4 (8 oz.) cream cheese
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 tablespoon Nellie & Joe’s Key West Lemon Juice
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest

Mix crumbs, brown sugar and butter; press onto bottom of 9″ pan. Bake at 325° for 10 minutes for silver springform pan; bake at 300° for 10 minutes if using dark nonstick springform pan. Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust. Bake at 325° for 1 hour and 5 minutes, or until center is almost set, if using silver springform pan; bake at 300° for 1 hour and 5 minutes if using dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Tropical Ice

in ,
  • 1 cup water
  • ¼ cup sugar
  • 1/3 cup Nellie & Joe’s Key West Lime Juice

In saucepan, combine water and sugar. Heat to dissolve sugar; cool. Stir in Nellie & Joe’s Key West Lime Juice and pour into 3 ounce paper cups. Set in freezer until partially frozen (about 1 hour). Insert plastic spoon into center of each cup and freeze until firm.

Brandy Fix

in ,
  • 1½ oz. brandy
  • 1 teaspoon sugar syrup
  • 1 teaspoon water
  • 1 oz. Nellie & Joe’s Key West Lemon Juice

Mix all ingredients with cracked ice in a shaker and pour into highball glass.

Cherry Bon

in ,
  • 1½ oz. bourbon
  • ¾ oz. cherry liqueur
  • ½ oz. Nellie & Joe’s Key West Lemon Juice

Mix all ingredients with ice in a shaker. Pour into rocks glass and garnish with a cherry.

Frozen Strawberry Daiquiri

in ,
  • 1 oz. white rum
  • ½ oz. strawberry Schnapps
  • ½ oz. Nellie & Joe’s Key West Lime Juice
  • 1 teaspoon powdered sugar
  • 1 oz. Strawberries (fresh or frozen)

Mix all ingredients in blender with crushed ice. Blend at a slow speed until smooth and pour into a chilled hurricane glass.