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County Fair Lemon Meringue Pie

Today I’ve selected some delicious new recipes (below) that are going to make for some excellent weekend meals.  These recipes easily come together with a few simple ingredients to create some amazing dishes.  For dessert, I have a yummy secret recipe for a county fair winning lemon meringue pie.

This dish is only one of the traditional fair recipes featured in the “Mouth-Watering Fair Recipes” cookbook.  This cookbook features over 100 of your favorite recipes from state and county fairs.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.


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New Secret Recipe

County Fair Lemon Meringue Pie

1 baked pie shell

1 1/2 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
4 egg yolks
2 tbsp. grated lemon peel
2 tbsp. butter
1/4 c. lemon juice

In heavy 2-quart saucepan, combine sugar, cornstarch, and salt. Gradually stir in 1 1/2 cups water. Over medium heat, bring to boil, stirring constantly. Boil 1 minute. Mixture will become thick and translucent. Remove from heat.

Stir a little of mixture into egg yolks, continue adding mixture until equal parts. Pour all back into mixture. Stir and add grated lemon. Stir constantly over medium heat until mixture boils again.

Boil 1 minute, remove from heat. Add butter. Stir until melted. Gradually add lemon juice. Pour into center of pie shell. Fill will spread out evenly by itself. Let cool while making meringue.

2/3 c. egg whites (4 lg.)
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar

Have egg whites at room temperature in medium bowl. Preheat oven to 375 degrees.
With mixer at high speed, beat egg whites just until foamy throughout. Add salt and cream of tartar. Beat just to blend well. Add sugar slowly. Beat until meringue is shiny and stiff peaks form. Spread meringue on pie. Make sure to seal edges.

Bake 12 to 15 minutes until lightly brown.

Source: Mouth-Watering Fair Recipes

Enjoy These Great Tasting Recipes From Our Forum:

Garlic Fried Chicken

Sausage Pierogi Skillet

BBQ Beef Sammies


Find these recipes and many more on our forum: Go Here  


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Cheesecake Cookies Recipe

Want to know the secret to making Cheesecake Cookies? When you combine two of the best treats in the world, you can’t go wrong. For this amazing recipe watch this…

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Grand Lux Cafe(™) Chicken N Waffles

Today I have a secret recipe for a must-have dish served at Grand Lux Cafe.  The chicken and waffles is a wonderful dish that combines a combination of crunchy, sweet and salty.  Fried chicken tenders over a fresh made waffle with a sweetened butter.  If you’ve never enjoyed this before, this is the recipe to try.

You can always find some great chicken recipes on our forum: Go Here


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New Secret Recipe

Grand Lux Cafe(™) Chicken N Waffles
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Waffle Batter:
1 1/2 cups lukewarm water (105 to 110 degrees F)
1 package active dry yeast
1/2 cup plus 1 teaspoon sugar, divided use
3 cups sifted all-purpose flour
1/4 teaspoon salt
3 large egg yolks
4 large egg white, divided use
1 1/2 cups whole milk
4 ounces butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract

Chicken Tenders:
vegetable oil for frying
3 cups all-purpose flour
1 1/2 teaspoons ground black pepper
2 teaspoons seasoned salt
1 teaspoon salt
3 cups buttermilk
2 pounds chicken tenders

Sweetened Butter:
4 ounces butter
1 tablespoon powdered sugar


Dissolve the yeast in lukewarm water with 1 teaspoon sugar. Let stand 5 to 10 minutes, until the yeast begins to bubble and foam.

In a large bowl, stir the flour with the salt. In a medium bowl combine the yeast mixture with the 3 egg yolks, 1 egg white, and the remaining 1/3 cup of sugar; stir to blend. Add the remaining water, milk, melted butter, oil, vanilla, and almond extract. Stir until the batter is smooth and creamy. Stir the liquid mixture into the flour mixture and beat until smooth.

Beat the remaining 3 egg whites in a clean, dry bowl. (If the bowl isn’t perfectly clean, the whites may not fluff up as much as they can.) Beat until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Chicken Tenders:

In a deep pot or a deep fryer preheat the vegetable oil to 350 degrees F. In a medium bowl, stir together the flour, pepper, seasoned salt, and salt. Pour buttermilk into a shallow 8 x 8-inch baking dish. Pat the chicken tenders dry with a paper towel. Dredge each tender in the seasoned flour, shake off the excess, and dip in the buttermilk. Dip back into the seasoned flour, shake off the excess flour, and set aside on a wire rack. Let the chicken tenders rest for about 5 minutes before cooking so the crust will form a nice crunchy outer layer.

Fryer only a few chicken tenders at a time. Fry for 5 to 6 minutes, or until golden brown. Depending upon the depth of the oil you may need to turn over the chicken tenders at about 3 minutes of the cooking time. Place on a clean wire rack so they may cool when you remove them from the hot vegetable oil.

To Assemble:

Preheat a Belgium waffle maker to medium heat. Scoop the batter onto the waffle maker, you may want to use a heatproof spatula to spread the batter over the waffle iron. Close and cook until the waffle is done. Your waffle iron should have an indicator to let you know when the cooking has been completed.

Sweetened butter:

In a small saucepan over low heat, gently melt the butter. Stir in the powdered sugar. Serve warm.

To Serve: Place a waffle on a plate, top with 4 chicken tenders, dust with powdered sugar, and serve with the sweetened butter.

Have a comment or question about this recipe? Post it here

Until Next Time… Be Well!

Kind Regards,


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Watercolour Grill House Crab Cakes with Key Lime Mustard Sauce

Today’s 5 star secret recipe comes from Watercolour Grillhouse in Clearwater Beach, Florida.  This romantic, waterfront restaurant features a diverse menu from steaks to sandwiches.  One of their wonderful dishes is the crab cakes.

Generously portioned, lump crab meat is flavored with fresh chives and cilantro along with a bit of Old Bay seasoning, the cakes dredged in panko bread crumbs and pan-fried. The cakes are served over a colorful bed of vegetables and topped with a bright Key lime mustard sauce.  The tangy sauce really enhances the flavor of the crab.


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New 5 Star Secret Recipe

Watercolour Grill House Crab Cakes with Key Lime Mustard Sauce

1 pound lump crabmeat
3 tablespoons chopped chives
1 ½ teaspoons chopped cilantro
Pinch ground nutmeg
Scant ½ teaspoon Old Bay seasoning
¼ cup crushed Ritz crackers
¼ cup mayonnaise
Scant 1 tablespoon Dijon mustard
1 egg, beaten
Panko bread crumbs, for dredging
Salt and pepper, if desired

In a mixing bowl, combine the crab meat (leave large lumps there), chives, cilantro, nutmeg, Old Bay seasoning, crackers, mayonnaise, mustard and egg, mixing well. Take a small amount of mixture and fry in butter to check for seasoning, and add salt and pepper to taste if desired.

Refrigerate the mixture for at least one hour to give the flavors time to develop. Shape the mixture into 4 crab cakes and coat well with panko bread crumbs. Place the crab cakes on a baking sheet or plate and chill for at least 1 hour, up to overnight, prior to cooking.

½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Key lime juice
Salt and pepper

In a bowl, combine the mayonnaise, mustard, lime juice and salt and pepper to taste. Cover and refrigerate until ready to serve the crab cakes.

Clarified butter or canola oil
½ cup julienned carrot, from about 1 carrot
½ cup julienned leeks, from about 1 leek (white or light green only)
½ cup julienned red bell peppers, from about 1 pepper
½ cup julienned yellow peppers, from about 1 pepper
4 crab cakes
Prepared Key lime mustard sauce

Heat the oven to 350 degrees.

Heat a large saute pan over medium-high heat until hot. Add enough butter or oil to form a thin layer of fat on the bottom of the pan, then add the julienned carrot, leeks and bell peppers. Cook, stirring frequently, until the vegetables are brightly colored and crisp-tender. Remove from heat and keep in a warm place.

Add more butter or oil as needed, and fry the crab cakes until browned on both sides (this will need to be done in batches). Place the cakes on a baking sheet and bake until cooked through, 15 to 20 minutes.

Divide the vegetables among 4 plates, and top each serving with a crab cake. Serve with the Key lime mustard sauce.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,


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