BIG Key Lime Pie by Lisa

I got this recipe from my friend Shannon Cochran. It is easy and very yummy!

2 (14 ounce) cans condensed milk
1 cup key lime juice (I use Nellie & Joe's or fresh key lime juice)
2 whole eggs
1 cup sour cream
2 T. powdered sugar
1 T. lime zest

Directions:
Combine all ingredients and blend until smooth. Pour into a 9 inch graham cracker crust. Bake at 325 for 15 minutes. Top with whipped cream.

King Ranch Chicken by Lisa

1 chicken boiled (I usually just use precooked shredded chicken from HEB)
1 jalapeno pepper
1 can Rotel tomatoes
1 bell pepper
1 can cream of mushroom soup
1 large pkg. grated cheese
1 pkg. corn tortillas
1 onion, chopped
1 can black olives

Directions:
Chop the jalapeno pepper, bell pepper, and onion. Mix all ingredients except for tortillas and cheese. Cover the bottom of the casserole dish with tortillas, mixture, and cheese. Alternate layers of tortillas, chicken mixture, and cheese. Top with cheese. Bake at 350 for 40 minutes.

Garlic Cheese Grits by Lisa

1 cup grits
1/2 medium onion, minced
4 cloves garlic, minced
1 tbs. butter
2 eggs, lightly beaten
8 ounces (2 cups) shredded sharp cheddar cheese
1 tsp. salt
1 tsp. paprika
1/2 tsp. Tabasco pepper sauce

Directions:
1. Heat oven to 325. Spray a 9x13 baking dish with non-stick cooking spray.
2. Chop onion and garlic very finely to mince; set aside.
3. Bring 4 cups water to a boil in a 3-quart saucepan. Stir in grits. Reduce heat to Med.-Low and cook 5-7 minutes or until thickened; stir occasionally. Remove from heat.
4. While grits cook, melt butter in a small skillet over Medium heat. Saute onion and garlic in butter 5-7 minutes or until softened.
5. Add onion mixture, beaten eggs, cheese, salt, paprika, and pepper sauce to grits; stir to blend and pour into prepared dish.
6. Bake 45-55 minutes or until lightly browned and just firm in center. Let stand 5-10 minutes before serving.