Over a month ago, our friends who are missionaries in Thailand came back to the States to visit for a few months. Chris and Dora have been in Thailand for over 2 years. They spent the first 6 months in language school learning the Thai language. Which is really hard to learn and understand. Then they spent the rest of their time teaching English in Roi Et, which is in the north-eastern part of Thailand. They do have a team that helps them teach. Three are from Thailand and grew up in the church where they serve currently in Roi Et. With their help they serve over 7 schools teaching English and then again on Sunday having church service and Bible and English classes after church. They travel back and forth from Roi Et and Bangkok every few months, which is an 8 – 9 hour drive. I don’t know how they do it sometimes. In Bangkok they work with a church and help teach bible studies, English, and having church camp, with little help! Chris and Dora you are truly servants of Jesus and amazing friends! I don’t know how you do what you do everyday in Thailand, but we pray for strength and guidance as God leads you to new paths and new journeys. We love you and are very thankful for you friendship!

Here we are with Chris, Dora and their daughter Natalie. Dora and I both are pregnant. She’s two months behind me. I wish they could stay in the States longer so they could meet Callen. They will be leaving to go back to Thailand first of August and Callen is due end of August. Dora is due end of October. Can’t wait to Skype together so we can meet their new little one and they can meet Callen!

We had a welcome back party for Chris, Dora and Natalie. I had won the NCAA Chick-fil-A bracket challenge and won a large nugget tray. That was a blessing. We served Chick-fil-A nuggets, some different side items, and I made Key Lime Pie and Orange Cream Cookies for dessert.

This pie is super easy and very delicious. You can cheat and buy your graham cracker pie crust. I did the first time making it last summer. I made it in a tart pan this time because we had it for Chris and Dora’s welcome back party. You get more pieces that way. You can also cheat and use Nellie & Joe’s Key West Lime Juice for part of the juice if you get tired of squeezing those limes. Don’t substitute all the juice with Nellie & Joe’s, you need to buy the key limes for the zest. The zest does give it some zing! You can skip the zest but it just doesn’t taste as good. Also, make sure you zest a few limes before squeezing, you don’t want to squeeze all your limes and then need zest, it’s hard to zest lime’s that has already been squeezed. Trust me, I know.

Serve with whipping cream but don’t whip it too much like I did. You can tell mine is a little too stiff. I wasn’t watching my cream and got distracted. It only takes just a few minutes to become stiff peaks.

I hope everyone has a great weekend! Thanks for stopping by.

Key Lime Pie

Cooking time: 20 minutes plus refrigerate overnight



1 1/4 cups graham cracker crumbs

1 Tbsp sugar

4 tbsp. butter, melted

Pie filling:

2 –14 oz can sweetened condensed milk

½ cup sour cream

¾ cup fresh squeezed Key Lime Juice, about 1 lb. bag Key Limes

1 tbsp Key Lime zest


Preheat oven to 350 degrees.

In a small bowl, mix together graham cracker crumbs, sugar and melted butter. Press into pie dish or tart dish. Bake for 6 – 8 minutes. Let cool before adding filling.

Mix sweetened condensed milk and sour cream and mix well. Add lime juice and stir slowly until all combined. Add in zest last and pour into crust. Bake 7 – 9 minutes or until tiny pinhole bubbles burst on top of pie. Do not brown. Chill pie for 8 hours or overnight.

Garnish with whipped cream.

Whipped Cream: 8 oz whipping cream and 2 – 3 tbsp powdered sugar. Pour whipping cream in mixer bowl and beat until soft peaks to form adding powdered sugar while beating.


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