Leprechaun Lime Drink

by Taste of Home
1 qt lime sherbet, softened
1/2 c thawed limeade concentrate
2 T sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups ice, crushed
Lemon slices and lime spirals, optional
In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired. Yields: 7 c

Key Lime Cooler Cookies

 3-4 dozen                                                                                                                      
3 cups all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 sticks unslt butter, sof
1 c powdered sugar, plus 2 c more for rolling
1 egg yolk
¼ cup fresh key lime juice (regular lime juice is ok)
1 tablespoon key lime zest
1.Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2.In a small bowl, whisk the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice, and zest until incorporated. Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets. Bake at 350 degrees for 20 minutes, or until lightly golden brown.
3.Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the reserved 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks.
Notes:Make sure your key limes are room temperature so that you get the maximum juice out of them! One 1 lb. bag of key limes normally yields ¾ cup of juice. Freeze the rest! Prep time includes zesting and juicing the limes.
These cookies actually get better as they sit. This makes them a great cookie to ship to relatives!

Trisha Yearwood's Key Lime Cake

1 3-ounce package lime-flavored gelatin
1¹/3 cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract

GLAZE:
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners' sugar

CREAM CHEESE ICING
½ cup (1 stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners' sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. (I had to use 2 10").
2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.
3. Add the eggs, oil, orange juice, lemon juice, and vanilla.
4. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
5. Cool the layers in the pans for 5 minutes, then turn them out onto racks. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
6. Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.
7. The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.
 Key limes can be hard to find. Substitute regular lime juice for key lime juice without sacrificing flavor

In my opinion: This cake was fabulous!