Recipe: Fresh Lemon Bars

Recipe: Fresh Lemon Bars

Summary: Refreshing lemon bars for any special event.

Ingredients

• Crust:
• 1 1/2 cups cold butter, cut into cubes
• 2 cups flour, chilled
• 1/4 cup brown sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• Filling:
• 6 large eggs
• 2 1/2 cups sugar
• 1 teaspoon lemon zest
• 1 cup fresh lemon juice (from 6-8 lemons)
• 1/2 cup flour

Instructions

1. Juice lemons; set juice aside. Preheat oven to 350 degrees.
2. Grease 9×13″ baking dish; set aside. Place cubed butter, 2 cups flour, brown sugar, powdered sugar and salt in food processor and pulse until dough forms.
3. Press dough into baking dish so that it comes up about 1/2 inch on the sides. Bake at 350 degrees for approximately 20 minutes.
4. Remove crust from oven; let cool on wire rack.
5. While crust is cooling, make filling. Whisk together eggs, sugar, lemon zest, lemon juice and flour.
6. Pour filling mixture overtop of crust. Bake 30-35 minutes longer.
7. Remove from heat; let bars cool completely. Sprinkle generously with powdered sugar, then slice and serve.

Preparation time: 10 minutes

Cooking time: 50 minutes

Number of servings (yield): 36

Read more at http://www.livingwellspendingless.com/2014/01/29/fresh-lemon-bars/#pm4JzsRPyDgZEU6x.99

CHICKEN CORDON BLEU CASSEROLE

CHICKEN CORDON BLEU CASSEROLE 

1 lb. Pasta (I used penne-you could use any fun shaped pasta) 

1 cup Chicken Breasts, cooked and cubed 

1 cup Ham, cooked and cubed 

1 1/2 cups Milk 

 8 oz. Cream Cheese (softened) 

2 Tbsp. Dried Minced Onion 

2 cups Swiss Cheese, shredded 

Salt 

Pepper 

Cayenne Pepper 

1 cup Panko Crumbs 

1/2 cup Butter, melted 

Bring a large pot of water to a boil over med-high heat. 

Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta).

 Drain and return to the pot. 

Add in the chicken and ham and toss to combine.

 Preheat the broiler. 

In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. 

Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). 

Stir into the pasta mixture. 

Stir in the Swiss cheese and season with salt and pepper to taste. 

Transfer pasta to a baking dish and top with Panko crumbs. 

Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).

White Chicken Enchiladas I

Original poster on Facebook posted White Chicken Enchiladas I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*
 10 soft taco shells 
2 cups cooked, shredded chicken 
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
 3 Tbsp. butter 
3 Tbsp. flour 
2 cups chicken broth 
1 cup sour cream ( I use Greek yogurt) 
1 (4 oz) can diced green chillies (these are not hot) 
1. Preheat oven to 350 degrees. Grease a 9x13 pan 
2. Mix chicken and 1 cup cheese.
 Roll up in tortillas and place in pan. 
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 
5. Pour over enchiladas and top with remaining cheese. 
6. Bake 22 min and then under high broil for 3 min to brown the 
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Neat idea to use old refrigerators you can not plug them in but works for Ice chest.  Not sure how or if they put a drain in.

 

The Ultimate Brownie

Ingredients:
**Brownie:
1 1/2 C. Flour
2 1/4 C. Sugar
1 1/4 C. Cocoa Powder
1/2 Tsp. Salt
1 Tsp. Baking Powder
3/4 C. Butter, softened
2 Tsp. Vanilla Extract
4 Egg Whites
3 Tbsp. Vegetable Oil
3 Tbsp. Evaporated Milk
1 C. Chocolate Chips
2 C. Mini-Marshmallows

**Frosting:
1/4 C. Cocoa Powder
4 Tbsp. Butter, melted
1/4 C. Evaporated Milk
1 C. Powdered Sugar

Directions:
1. Preheat oven to 350 degrees F.
2. Butter a 9x13 clear baking dish and set aside.
3. In a large bowl, mix flour, sugar, cocoa powder, salt, and baking powder. Mix in butter, vanilla extract, egg whites, vegetable oil, and evaporated milk with a electric mixer. Once fully mixed, fold in chocolate chips.
4. Pour into baking dish and cook for 27-33 minutes, until an inserted toothpick comes out clear.
5. Top brownies with marshmallows and place back into oven for approximately 5 minutes to melt marshmallows. With a knife, lightly spread marshmallows around top of brownie. Set aside.
6. In a medium bowl, mix all of the frosting ingredients until smooth. Pour on top of marshmallows. Allow to cool before serving.

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MINI OREO CHEESECAKES! 2 ingredients-SO EASY!!



What You Need

Package of Oreos
Jell-O No Bake Cheesecake

Directions

Line muffin tin with paper cups and place an Oreo in the bottom of each one. Next mix up cheesecake and pour mix over cookies in muffin tins. Grind up some Oreos in your food processor to sprinkle on top. Enjoy!!

 BUTTERMILK PIE 
1/2c buttermilk
1 3/4c sugar 
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Perfect Cinnamon Rolls
original Poster requests
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Ingredient:
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
FILLING
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon

Instructions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls. (you can double the recipe for as many as you want to make)

To Make Icing
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract

Directions:
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread.

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Bear Wallow Antique Mall, Lakeside AZ

On a recent visit to the Lakeside, Show Low area of the White Mountains in  Northern AZ we visited a   rcently opened Antique Mall, The Bear Wallow. The owners Ruthie and Larry were very friendly and helpful. This is a great place to find those items you remember your mother and grandmother used in their kitchens like Pyrex ,Grey Granite,Depression Glass, vintage Cookbooks and to replace those broken or missing pieces.

• 3100 W. White Mountain Blvd.
  Suite D
  Lakeside, AZ 85929
• (928) 368-6427

There was plenty of room to move around and view the merchandise.

A great selection of antiques and unique items  were available.

 The individual areas are very spacious and well organized.  Not crowded like so many antique plazas.

The shop areas are well lighted and comfortable.

The booths are roomy and the displays are not cluttered

It was a walk down memory lane for us.  I found some collectable cookbooks and replaced some  vison ware lids.  If you are in the market for Antiques, collectables or unique items I recommend this be your first stop.

Macaroni & Cheese

Ingredients

• 2 cups uncooked elbow macaroni

• 2 Tbsp. butter

• 2 Tbsp. all-purpose flour

• 1 1/2 cups half & half cream or evaporated milk

• 3/4 lb. Velveeta cheese, cubed

Directions

In a large pot of boiling water add the dry macaroni. Cook macaroni according to the package directions until done. Meanwhile, in a large nonstick skillet, melt butter over medium heat.

Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to low and stir in the cheese until melted.

Drain macaroni; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Remove from heat and serve.

Servings: 4

Caramel Apple Crescents

Apples n Caramel baked inside buttery crescent rolls. Nothing says Autumn more then warm gooey caramel baked apples!

Ingredients
1tube (8 count) Pillsbury Crescent Rolls
3 Small to Medium Apples
1/4 cup Brown Sugar
1 tbls sugar
1/8 cup Flour
1/4 tsp Cardamom
2 tbls Cinnamon divided
1 tsp Nutmeg
1 tbls pure vanilla extract
a pinch of Ground Coriander Seed
tsp lemon juice
5 tablespoons Melted Butter divided
2 tbls coconut oil
1 cup Caramel Sauce
1 shaker of Orange Sugar optional

Directions
Preheat oven to 350 degrees and lightly butter a cookie sheet or spray with non-stick butter cooking spray.

Wash, peel, and core apples and slice into wedges making about 7 or 8 pieces. (I use a all in one Apple corer slicer .)

In a med skillet, on low heat melt coconut oil and 2 tbls of butter. Add lemon, sugar, cardamon, nutmeg, 1 tbls cinnamon, and coriander. Mix in apples, coating them and saute apples until soft and tender.

While apples are sauteing, in a large bowl add flour, brown sugar, and 2 tbls of butter. (leave last tbls of butter aside) Once apples are done add all in skillet to bowl with flour brown sugar and butter. Mix well coating each piece of apple well.

Divide the crescent rolls into 8 triangles, and lay them out.

Place 2 pieces of apple slices on the wide end of a crescent roll triangle, drizzle with caramel and roll up. Place on a lightly greased baking sheet. Continue with remaining crescents.
Brush with melted butter, and sprinkle with optional orange or regular sugar.
Bake for 14 minutes or according to Crescent Roll directions.
remove and drizzle with melted caramel and whip cream or vanilla ice cream.



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CHOCOFLAN 
2- 14oz Cans Condensed Milk
2- 12oz Cans Evaporated Milk
10 Eggs
2 Tablespoons Of Vanilla Extract
1.5- 2 Cups Granulated Sugar
1 Box Devils Food Chocolate Cake Mix (I Use Pillsbury Brand I Like IT Cause Its Thicker Mix)
**Plus The Ingredients That The Cake Box Calls For**

oven Temperature: 350

Prepare Cake According To The Box Directions. And Set Aside

In Blender Put Condensed Milk, Evaporated Milk, Eggs, And Vanilla Extract And Liquify Until Well Blended For About 5-7 min. Set Aside.

***(I Blend Half At A Time Because It all Doesn't Fit In My Blender Cup)***

Spray Your Baking Dish With Baking Or Cooking Spray. 13x9x2 or A Lil Bigger If You Have It cause It Will Be Full To Top.

*** I Use A Big Round Baking Dish Also From Princess House***

In A Small Pot Put The Sugar To Caramelize On Stove Top Mixing With Wisk Until All Melted And Lightly Browned.

**(Caution This Is Very HOT Don't Touch With Hand Or Fingers)**

Immediately After The Sugar Is Melted And Lightly Browned Pour In Baking Dish From Side To Side. (It Will Harden Very Quickly)

Now Pour In Cake Batter And Spread Evenly, Now Very Slowly With A Ladle Spoon Pour in The Flan Mix Over Cake Mix (slowly so that it doesn't Mix To Much With The Cake Mix)

Spray A Piece Of Foil Paper With Baking Spray And Cover It.

Now Bake In A Bath Water Fill It Half Ways With Tap Water.
Bake For 1.5 hours to 2 hours, check At 1.5 hours. Insert A Butter Knife In Center If It Comes Out Clean From The Cake It's Done!

Let Cool And Then Refrigerate For About 2 hrs Or Over Night. The Colder The Better.
When Ready To Serve Place A Serving Dish On Top And Flip Quickly And Take The Baking Dish Off.

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Coca Cola Cake

Coca Cola Cake 

Ingredients:
1 C Coca Cola (don't use diet)
1/2 C oil
1 stick butter
3 T cocoa
2 C sugar
2 C flour
1/2 t. salt
2 eggs + 1 egg yolk
1/2 C buttermilk
1 t. baking soda
1 1/2 t. vanilla
1 t. butter flavoring
1/2 t. almond extract
Directions:
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil.
In a large mixing bowl, combine the sugar, flour and salt. Whisk to mix.
Pour the boiling Cola mixture into the flour mixture. Using an electric hand mixer, beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Really mix it good till it gets smooth.
Pour mixture into a greased and floured 17"X11"inch bar pan (I use my Pampered Chef Lge Bar pan) (can use a 9"X13" cake pan, but I prefer the *bar* pan)
Bake at 350* for 30 to 35 minutes.
Cool for about 10 minutes before frosting.

Cooked Chocolate Frosting
Ingredients:
1 stick butter
3 T cocoa
6 T heavy whipping cream
1 t. vanilla
2 t. butter flavor
1/2 t. almond extract
4 C powdered sugar
Directions:
Put Powdered sugar in lge bowl.
In a saucepan, combine the butter, cocoa, and milk.
Heat until the butter melts.
Add the boiling cocoa mixture to the powdered sugar in the bowl.
Mix well to get it smooth...no lumps, no sugar crystals....THEN add your flavorings and mix it till totally smooth.
Spread on the cake while it's still warm. Enjoy!

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 Creamy Caramel-Pecan Rolls 

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Traditional cinnamon rolls are even better with a delectable caramel-pecan topping. If you're in a time crunch, you can make these ahead and refrigerate for up to 24 hours before baking.

Yield: 24 rolls
Prep: 25 mins
Rise: 1 hr
Bake: 20 mins to 25 mins 375°

Ingredients
1 1/4 cups sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
2 16 ounce loaves frozen white bread dough or sweet roll dough, thawed
3 tablespoons butter or margarine, melted
3/4 cup raisins (optional)

Directions
1. Grease two 9 x 1-1/2-inch round baking pans; set pans aside. For topping, in a small bowl stir together powdered sugar and whipping cream; divide evenly between prepared baking pans. Sprinkle pecans evenly over sugar mixture.
2. In another small bowl stir together brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.
3. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place, cut sides down, on topping in pans.
4. Cover; let rise in a warm place until nearly double (about 30 minutes). Break any surface bubbles with a greased toothpick.
5. Bake in a 375 degree f oven for 20 to 25 minutes or until golden brown (if necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning). Cool in pans on a wire rack for 5 minutes. Carefully invert rolls onto a serving platter. Serve warm. Makes 24 rolls.

From the Test Kitchen

Prepare as above through step 3. Cover with oiled waxed paper, then with plastic wrap. Refrigerate for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake chilled rolls for 25 to 30 minutes or until golden brown. Continue as directed.

Nutrition Facts (Creamy Caramel-Pecan Rolls) 172 

Cream cheese Crescent Rolls

It's so scrumptious it should be illegal!!!

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Chocolate Caramel Slice

Chocolate Caramel Slice

Prep Time : 15 Minutes ( Plus 3 Hours Cooling )
Cooking Time : 35 Minutes
Serves : 12

Base:
2/3 cup Plain Flour
2/3 cup Shredded Coconut
1/2 cup Brown Sugar, Firmly Packed
90g Butter,Melted

Filling:
395g Can Sweetened Condensed Milk
2 Tablespoons Golden Syrup
50g Butter, Melted

Topping:
150g Milk Cooking Chocolate, Melted (I used Cadburys Chocolate)

1.Preheat oven to 180c conventional or 160c fan-forced. Grease & line a 20cm square cake pan with baking paper, extending 3cm above sides.

2.Place all base ingredients in a medium bowl & mix to combine. Press mixture into base of prepared pan. Bake for 15 minutes or until lightly golden. Set aside to cool.

3.Place all filling ingredients into a medium saucepan & stir continuously with a wooden spoon over a moderate heat for 10 minutes or until thick & pale golden. Spread filling over cooled base. Bake for 6-8 minutes or until filling begins to brown around the edges. Cool, then refrigerate for 2 hours.

4.Melt your chocolate in the microwave for 30 secs normally should do it just watch it then Spread melted chocolate topping over cold filling. Refrigerate for 20 minutes or until chocolate has just set. Remove slice from pan & cut into pieces.Store slice in refrigerator.

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Lemon Lush

Lemon Lush
1st Layer:
1-1/4 C. Flour
3/4 C. Butter, melted
1/2 C. ground pecans
Mix together & press into 9" x 13" baking dish. Bake at 350° for 20 minutes

2nd Layer:
8 oz. Cream Cheese
1/2 C. Confectioner's Sugar
2 T. Real Lemon juice
Mix together until creamy then fold in 1 cup prepared whipped topping. Spread onto cooled crust. Chill.

3rd Layer:
4 small packages lemon instant pudding.
5 C. milk
Blend until pudding is thickened. Fold in remainder of 8 or 12 oz. container whipped topping. Spread over 2nd layer. Chill for a few hours before cutting & serving. Enjoy.

Hamburger Soup

Queen of Clean Linda Cobb

With all the cold weather a good hot bowl of soup is totally awesome. I made this amazing soup yesterday and we totally loved it. It is loaded with fresh ingredients and the house smelled wonderful while it was cooking. I served it with corn bread. It makes a complete meal and the leftovers would be great for lunches. It makes a BIG pot! You could freeze it too. Thanks to the Pioneer Woman for the recipe.

Hamburger Soup

Ingredients

2-1/2 pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
3 cups Beef Stock Or Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation Instructions

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Scratch Egg Noodles Recipe

These made from scratch egg noodles are perfect for any winter soup you want to add them too. They are simple to make, cook quickly, and make even the most basic pot of soup fancy enough to serve to company.
This is a very simple recipe. You can make as many, or as few, noodles as you'd like. The proportions are this:
1 cup flour
1 egg
1 T half-n-half
dash salt
The above proportions are enough noodles for a small pot of soup, serving 2 people. Double for 4 people, or triple for 6 (or if you want some leftovers).
The photos and directions below show a triple batch being made.
Start out with 3 cups of flour in a bowl, or on a counter if you are brave and enjoy messes.

Make a well in the flour and add 3 eggs.


To the 3 eggs add approximately 3 Tbsp half-n-half and about a TBSP of salt.


With a whisk or your hand, mix up the liquids in the well. After you do this, take a wooden spoon, or your hands, and start slowly incorporating the flour from the sides of the well into the liquid.


Pretty soon it'll turn into a dough. It will get hard to stir and slightly less sticky. When it does, abandon the wooden spoon and dig in.


Slowly knead in, by hand, more flour until the dough is smooth and not sticky. Do you see all the flour left in the bowl in this picture? You'll have some left too. Sometimes quite a bit, sometimes not so much. Go with how the dough feels and looks rather than a measurement on the flour.




Lightly coat with oil and wrap in plastic wrap. Let it rest for 10-15 minutes. See again the left over flour?  There was a lot this time!


Using plenty of flour, roll dough out fairly thin.


After its rolled, take a pizza cutter and slice into strips. You can make these as wide or skinny as you like.


We have started cutting these into bite-sized pieces. You can leave them long if you’d like.


Bring your soup to a rolling boil and add noodles, making sure to kind of separate them as you add in. Also, make sure you give the soup a good stir while its beginning to boil again. Nothing worse than stuck together noodles.


Approximately 2-4 minutes later this is what you will be staring at.


My ultimate winter, comfort food. The perfect bite.