Dinner Accessories

The perfect "accessory" to any main meal. Here is a yummy option to try out.

Steam your green beans just until slightly soft but still crunchy -- drain any water.
Sprinkle and toss with Olive Oil and Garlic Salt -- for an extra flare you can add in some sliced almonds.

Enjoy!

Homemade Oreos

This recipe feeds the need for a sweet treat!

Homemade Oreos

2 boxes chocolate cake mix (i only had one so i subbed in one brownine mix and it worked fine)
2/3 cup oil
4 eggs
1 to 2 cups semi-sweet chocolate chips (optional - they give cookies more rich chocolate flavor for chocoholics like me)

Mix all ingredients together. Using small cookie scoop, put balls onto cookie sheet greased with Pam. (I can fit 16-20 balls on one sheet.) Bake for 8 - 10 minutes at 350 degrees.

Frosting Filling*

8 ounce cream cheese, at room temp
1/2 cup butter (one stick)
1 tsp vanilla extract
4 cups powdered sugar (add more if needed for thick consistency)

Mix all ingredients in mixer until smooth. Frosting needs to be thick so it won't ooze out the sides of cookie when eating. Add more powdered sugar to thicken if needed. Spread frosting between two cookies.

*this frosting makes the cookies extra yummy but store bought frosting works too, you might just have to add powdered sugar to thicken it. Also, you can add mint flavoring to frosting for mint oreos.

"Anybody who believes that a way to a man's heart is through his stomach....

....flunked Geography!"

So with that said, DO NOT by any means replace this recipe for the real thing!!

Better Than Sex Cake

INGREDIENTS
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of hot fudge topping
*2 cups of toffee bits
*2 cups of mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed

(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)

DIRECTIONS

1. Bake cake as directed

2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon, or some other round object

3. Pour the sweetened condensed milk all over the cake and even out with spatula

4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake

5. Sprinkle toffe bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes.

6. Chill in refrigerator for at least an hour

7. Just before serving, spread Cool Whip on cake, sprinkle for toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation.

Special Note*** If you try #7 somewhere other than the kitchen you might even get better results!!***

Have Fun!! :-)

{Southern Living} Enchiladas

This 'Southern Living' Enchilada recipe is the best ever! Cannot be topped, so don't even try - this recipe rocks!


Southern Living Enchiladas

Stir together the following:

3 cups cooked, chopped chicken {I boil a fresh whole chicken & de-bone}
2 cups shredded Monterrey Jack cheese with jalapeno peppers
½ cup sour cream
1 can chopped green chilies, drained
1/3 cup chopped fresh cilantro

Sauce:
4 oz. Sour cream,
4 oz. Salsa verde

Toppings:
Diced tomato
Chopped avocado
Sliced black olives
Chopped Cilantro

Spoon chicken mixture evenly over 8 {8-inch} flour tortillas & roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat with vegetable cooking spray. Bake at 350 for 35-40 minutes or until golden brown. Top with sauce & toppings.

Chili-Lime Mango Chicken Skewers ~ Williams Sonoma

Williams Sonoma in all it's glory!



Chili-Lime Mango Chicken Skewers
Adapted from Williams-Sonoma

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes (click that link to see pictures of how to cut a mango)

Directions: If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill! In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan) Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly. *When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes. Serve immediately. This makes quite a few skewers, but remember that each one only has a few chunks of chicken on it. So to make a meal, you'll want to plan on 3-4 skewers per person, making this recipe serve 4.



Lime-Cilantro Rice with Pineapple

1 cup dry white rice, cooked.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 C pineapple tidbits, drained
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste

Cook rice. As soon as it's done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You'll want to serve this right away, if you don't, the flavors tend to mellow a bit and you'll probably need to add more lime juice because the rice kind of sucks it up. If you're not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.

Contributed by Rachel Tollestrup

A La Crepes

This is a classic...

Crepes

1 1/2 cups flour

4 Tbls. powdered sugar

1 tsp. salt

1 1/2 tsp. vanilla

4 eggs

1 1/3 cups evaporated milk

1 cup water

Blend and pour 1/4 cup batter onto non-stick pan or crepe pan. Fill with fruit, yogurt, syrup, eggs, chicken, etc. Enjoy!

Old Fashioned Lemon Bars

Tangy and Sweet

Lemon Bars

1 ½ cup flour

3 T. flour

½ cup powdered sugar

¾ cup cold margarine

4 eggs, slightly beaten

1 ½ cup sugar

1 tsp. baking powder

½ cup lemon juice

Combine the flour, powdered sugar and cut in the margarine til crumbly. Press into a 9x13 pan, slightly greased. Bake at 350 for 15 minutes. Meanwhile combine eggs, sugar, baking powder, lemon juice and 3 T flour. Mix well and pour on the baked crust. Bake for 20-25 minutes or until slightly browned. Cool. Cut into bars and sprinkle with additional powdered sugar. Store covered in the fridge.

Baby in a Blanket Cupcakes & Marshmallow Fondant

The perfect edible artwork for a baby shower!


These adorable little cupcakes were inspired by my talented cousin, Beth. Her favorite hobby is cakes decorating, and she is really good at it! The 'Marshmallow Fondant' recipe that she gave me (listed below) is AMAZING! I can't believe how easy it is to make, and how much better tasting it is than the store bought Wilson brand fondant (not to mention 90% cheaper!). It is like playdough you can eat!

Babies in a blanket ~ Cupcakes

YOU'LL NEED:
Fondant~ Skin color (pinkish), and pink
Cupcake mix
Icing sugar (make your own or pre-made)
Zip Lock bags (one for each color fondant)
Lg. Container (for baby heads)
XL. Container (for cupcakes)
Wax paper
Rolling pin
Knife (sharp edge)
Flour
Paint brush (clean!)
Black edible pen
Whoppers candy (I used strawberry flavor, because that is what they had at Ralphs, but you could use jelly beans or anything else you can think of).

NIGHT BEFORE
*make cupcakes
SET- UP Fondants
Zip Lock bags
Wax Paper
Sm. Container
Knife
Water
Paint Brush
Black Edible pen
Rolling Pin
Flour

SET UP WORK SPACE- Set down wax paper on your work area. (I tacked it down with tape on the sides…)- Fill your small container with warm water.- Have flour near by just in case the fondant gets sticky you can dust it.- Place your larger container where you can grab it when you're finished.- You will need a knife to cut the fondant into pieces you will need to use.- Zip locks near by so that when you finish using fondant you can immediately put in away and avoid drying out.

MAKING BABY HEADS-
(SKIN COLORED FONDANT) Cut off enough to make a ¾" balls. This will be the head of the baby. (continue on with how many you want)- Using more skin color fondant. Take out paint brush, dip it in the water, tap the excess off, brush on the front/sides of the head – mid way. - Put excess fondant into zip lock – remove air and seal.-(BLACK FONDANT) Roll very thinly cut off not quite ½". Make a single curl in it. Again repeat paint brush procedure. Dab water on the top of the head of the "baby" place the curl or bow. I also added a tiny nose. You might have to hold it there for a little bit. (Baby heads are done… they need to dry now. Put them into the med. Container or a container where they are NOT touching each other. Leave them to dry over-night)

CUPCAKES:-You are just making them tonight. No icing. Let them rest over night.

DAY OF SHOWER:(Baby heads will be completely dry now)- Start by setting up your area once again like you did the night before with the exception of the additional gum drops. (You'll be making baby blankets next)- Easiest is to line the cupcakes in front of your work space so that they are easy to grab.- Place your head in front of the cupcake. If the baby head doesn't stay by itself, use more icing in that area and maneuver the head into the icing so that it's snug and stays.- I iced the cupcakes, found a nice spot for the head (I used edible markers to draw on the eyes, and a small dowell to poke a yawning mouth on some of them). Roll out flat, cut into a circle that is long enough that will drape over the cup cake. I used my 'Creative Memories' scrapbooking supplies - I found a circle that would work, and used that as a pattern. I cut into the fondant with a sharp knife, and pinched the edges of the blankets to make it look wavy. Drape the "now blanket" over the cupcake and baby. From looking at the picture I am posting, I think that the blankets look the best when they are pulled over both of the whoppers, and rest at the fondant neck of the sweet cupcake baby. The last thing I added was the bow on the babies head. The little flower on the baby blanket was made with a small cookie cutter. As long as the blanket is not completley dry, the flower will just stick on. If the blanket is dry, just use the paint brush dipped in a tiny amount of water to attach the flower. If I had more time, I would have added a larger yellow flower behind the small pink flower for a richer textured look.

There you have your baby in a blanket… I will warn you, these are too cute to eat, although they are fully edible! You may want to make a few plain cupcakes for guest to eat.


Marshmallow Fondant (MMF)

16 oz. white marshmallows
2 Tbsp. water
2 lbs. confectioner's sugar, sifted (8-9 cups, powdered sugar is the same thing as confectioner's sugar)
shortening

Liberally grease a large section of your counter top with the shortening (you can also use a large bowl, but I think the counter top is easier). Pour about half of the sugar over the shortening and make a large well in the center.
In a double boiler or the microwave, heat the marshmallows and the water until melted. Pour over the powdered sugar and mix (I like to use my hands – greased of course – to do this. Just be careful because it is quite hot at first).
Knead, adding more sugar as needed, until the mixture is not sticky. (I have never used all 2 pounds of sugar.)
Wrap airtight (I usually wrap in plastic wrap and then stick in a ziploc baggy) and let rest overnight for best results.
When you are ready to use it, dust your work surface with cornstarch and knead until pliable (you can microwave it for a few seconds to help soften it if you need to). Then shape or roll as thin as you want with a rolling pin dusted in cornstarch. To keep it from sticking to your work surface, turn rolled dough frequently and continue dusting with cornstarch until you have reached the desired thinness.

Q:Beth, At what point do you add the food coloring to the fondant recipe? Thanks, Dana

A:Dana, If you want all the fondant one color, you can mix it in when you combine the marshmallows and sugar. If you want several different colors, you knead the color into the fondant when you are ready to use it. Just make sure you do not use liquid food coloring. You have to use either paste or gel coloring or it will mess up the consistancy of your fondant. Have fun!Beth

Thank you, Beth!

Egg Souffle

My mom always made this dish on Christmas Morning.  For me it is a comfort food and reminds me of the excitement of Christmas Morning and of having lots of loved ones around.

Ingredients:

about 8 slices of white bread, crust cut off

7 Eggs

1 LB Sausage - browned, drainted, and cut into bite sized pieces

2 Cups Milk

1 Cup shredded cheddar cheese

1 tsp Salt

1 tsp Dry Mustard

Spray a 9x13 pan with Pam.

Line cake pan with crustless bread.

Evenly sprinkle sausage on top of bread, and evenly top with cheese.

Combine milk, eggs, mustard, and salt.  Pour over the top of bread, sausage and cheese.

Refrigerate over night (covered)

Bake at 350 for about an hour until browned on top (Do Not Undercook!)

Cool for 20 to 30 minutes before cutting.

Easter Morning Pull Aparts

These goey, sticky, and delishious breakfast rolls are sure to be a hit with EVERYONE!  My mom made these for our family when I was growing up and they were always gobbled up fast.  I recently made them for a baby shower and they were devoured!  So yummy, and so easy!

 

Ingredients:

16 Frozen Rhodes Rolls

1/2 package of Non-Instant Butterscotch Pudding Mix

pinch cinnamon

1/2 Cup Brown Sugar

3/4 Cup Melted Butter

Place frozen rolls in a bundt pan (Make sure to spray the pan with Pam first)  Sprinkle pudding mix and cinnamon on top.  Combine butter and brown sugar and drizzle over rolls.  Cover with tin foil and leave on the counter overnight to rise.

Bake at 350 for 30 minutes.  Turn over on a plate and enjoy :-)

YUMMY CHOCOLATE CHIP COOKIES

This recipe is perfection...



4 cubes of butter (yes 1lb)
2 cups brown sugar
1 1/2 cups sugar
cream all
add 3 eggs
2 tsp vanilla
cream all for 4 minutes
6 cups of flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 bag of chocolate chips (I prefer Ghiradelli's milk chocolate chips)
Mix together
Bake 375 for 8-10 minutes
Sometimes I bake at 350 for 10 minutes

Spicy Honey Chicken

This salad is sure to impress...

Spicy Honey Chicken Salad

Rub:
2 t Garlic Powder
2 t Chili Powder
1 t Salt
1 t Ground Cumin
1 t paprika
1/4-1/2 t Cayenne pepper (depending on how hot you like it)
6 boneless skinless chicken breasts

Glaze:
6 T Honey
2 t Cider Vinegar

Combine first 6 ingredients (all the spices) in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.

Combine Honey and Vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.

Bermuda Vinaigrette

1 garlic clove, minced
1 T minced shallot (1 small shallot, or you could substitute onion)
1/3 C fresh orange juice
3T fresh lime juice
2 t honey (I added a little more honey. I have a sweet tooth...)
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
In a food processor or blender: Combine all ingredients except oil in a food processor or blender. With machine running pour the oil in using a fine steady stream.

Put chicken over romaine lettuce, add slices of avocado candied walnuts and red onion and pour vinagrette over top or toss altogether. I like it better on individual plates but you decide!

Breakfast Burritos

The perfect way to incorporate vegetables onto the breakfast plate!

Breakfast Burritos

1 tomato, diced
2 t finely chopped cilantro
1/4 cup chopped onion
8 slices of cooked bacon
2 t butter
4 scrambled eggs
1/8 t pepper
3 T salsa
4 flour tortillas
1/3 cup Mexican blend cheese

Cooking instructions:

1. Mix tomato and cilantro: set aside  2. Cook onion in butter in a nonstick skillet over medium heat. When onions become glassy in appearance add cooked bacon and continue cooking until onion is tender, stirring occasionally.  3. Add the scrambeld eggs, pepper and salsa; cook until done, strirring occasionally. Stir in tomato mixture and remove from heat.4. Divinde scrambled egg mixture evely between tortillas; top with cheese. Fold up one end of each tortilla over filling, then fold in sides like an envelope. Serve immediately.

Orange Julius

This recipe has history - in 7th grade, I submitted this to the 1st cookbook I was ever a part of.

Orange Julius

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup granulated sugar
1/4 cup powdered sugar
1 tsp. vanilla extract
12 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.
Enjoy!

7 Layer Bean Dip

This is an appetizer everyone will enjoy!


Easy 7 Layer Bean Dip

In a serving dish, layer the following ingredients in this order:
Refried Beans
Guacamole
Sour Cream
Chopped Tomato
Chopped Black Olives
Shredded Cheddar or Mexican mix cheese
Chopped Greeen Onion

I also love to add cilantro! Enjoy!

Andes Mint Cookies

If you like mint and chocolate, you will love these!

Andes Mint Cookies

1 Devil's Food Cake Mix

2 Eggs

3/4 c. shortening

1/2 tsp. vanilla

3 1/2 dozen Andes Mints

Mix all ingredients except Andes Mints. Dough will be greasy. Roll dough into walnut size balls and place on cookie sheet. Bake 375 for 7 minutes. Take cookies out of oven and put and Andes Mint on each one. Place cookies back in oven for 1 minute to melt Andes Mint. Take cookies out of oven and swirl the melted Andes Mints around. Place cookies on cooling rack and stick in freezer for 5 minutes to set the Andes Mints.

Fruit Tart

Crust:

2&1/2 C Flour
3T sugar
1C cold unsalted butter
4T ice water
2egg yolks slightly beaten
1tsp almond flavoring

Put flour & sugar in the bowl of a food processor. All ingredients should be cold. Add pieces of butter & process until coarse meal Add ice water , eggs, & flavoring. OR just use pastry mixer.Roll out into tart pan & cook @375 for 15 minutes. Let cool and make filling

FILLING:

3/4 C half & half
3/4 C sour creme
1 package instant french vanilla pudding (4&1/2 serving package)whisk together just until mixed & spread into cooled tart crust.

Slice various fresh fruit & press into the custard filling in a decorative manner. (I usually use strawberries, kiwi's raspberries, blueberries &black berries) Melt about 1/2 C apricot jam in microwave & drizzle over fruit tart.......Now enjoy!

My dear friend, Jenni Neuendorf made this delicious dessert for us a few weeks ago. She and her husband Johannes have 5 children! We first met them when Josh & Jadon were just babies. Since then, they have lived in San Francisco, Salt Lake City, & Texas ehile Johannes finished Medical School, his residency, and then gained additional experience as a ER Dr. They always felt like they had 'left their hearts in San Diego', and moved back for good last year!

Jenni gave me a poem to go with this dessert:

The Girl in a Whirl by 'Dr. Sue' (a.k. A.. Vickie Gunther)

Look at me, look at me, look at me now!
You could do what I do if you only knew how.
I study the scriptures one hour each day;
I bake, I upholster, I scrub, and I pray.
I always keep all the commandments completely;
I speak to my little ones gently and sweetly.
I help in their classrooms! I sew all they wear!
I drive them to practice! I cut all their hair!
I memorize names of the General Authorities;
I focus on things to be done by priorities.
I play the piano! I bless with my talents!
My toilets all sparkle! My checkbooks all balance!
Each week every child gets a one-on-one date;
I attend all my meetings (on time! Never late!)
I'm taking a class on the teachings of Paul,
But that is not all! Oh, no. That is not all,
I track my bad habits 'til each is abolished;
Our t-shirts are ironed! My toenails are polished!
Our family home evenings are always delightful;
The lessons I give are both fun and insightful.
I do genealogy faithfully, too.It's easy to do all the things that I do!
I rise each day early, refreshed and awake;
I know all the names of each youth in my stake!
I read to my children! I help all my neighbors!
I bless the community, too, with my labors.
I exercise and I cook menus gourmet;
My visiting teaching is done the first day! (I also go do it for someone who missed hers.
It's the least I can do for my cherished ward sisters.)
I chart resolutions and check off each goal;
I seek each 'lost lamb' on my Primary roll.
I can home-grown produce each summer and fall.
But that is not all! Oh, no. That is not all,
I write in my journal! I sing in the choir!
Each day, I write 'thank you's' to those I admire.
My sons were all Eagles when they were fourteen!
My kids get straight A's! And their bedrooms are clean!
I have a home business to help make some money;
I always look beautif ully groomed for my honey.
I go to the temple at least once a week;
I change the car's tires! I fix the sink's leak;
I grind my own wheat and I bake all our bread;
I have all our meals planned out six months ahead.
I make sure I rotate our two-years' supply;
My shopping for Christmas is done by July!
These things are not hard; 'tis good if you do them;
You can if you try! Just set goals and pursue them!
It's easy to do all the things that I do!
If you plan and work smart, you can do them all, too!
It's easy!' she said and then she dropped dead.

Raspberry Pineapple Bliss

Summertime just begs for this unbelieveably refreshing, versitile and EASY treat!!

2 Packages Macaroon Cookies
1 Pineapple Ice Cream
1 Raspberry Ice Cream

Let both flavors of ice cream thaw slightly and then mix toghether. Make into ice cream sandwiches or crumble the macaroons and put one layer cookie, one layer ice cream until it fits in the bowl that you have choosen. If you really want to make life even more simple, layer one layer of crumbled cookies in a 9x13 pan. Fill all the ice cream over cookies and then top with remaining cookie crumbles. Instant Summer Bliss!!

Chocolate Eclairs

These are simply delightful!



Chocolate Eclairs


Ingredients:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour*
4 eggs
Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter
softened
2 teaspoons vanilla

CHOCOLATE FROSTING

1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1 to
2 tablespoons hot water


Directions:Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4-1/2 inches long and 1-1/2 inches wide with spatula. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each eclair and pull out any filaments of soft dough. Fill eclairs with Cream Filling. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 260 CALORIES EACH.

CREAM FILLING Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla; cool.

CHOCOLATE FROSTING Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.



This is one of our classic Betty Crocker favorites. Baker Josh actually made these all by himself.

Rice Krispie Treats Recipe

Making Rice Krispie Treats is a classic part of American childhood!

RICE KRISPIES TREATS

1/4 cup butter

1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows

6 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.

Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
Makes 24 squares.

Lemon Bars

Be sure to let cool for several hours before serving - these bars need the time to set.

Lemon Bars

Crust:

2 cups flour

1 cup butter, room temp

1/3 c sugar

1/2 tsp salt

Cream together flour and butter. Press into a 9x13 greased pan. Bake at 350 degrees for 15 min.

Filling: 4 eggs, room temp

2 cups sugar

1/2 tsp baking powder

¼ cup flour

4 Tbsp fresh lemon juice

zest of half a lemon

Slowly beat eggs. Add remaining ingredients, one at a time, and blend well. Pour filling mixtures over hot crust and return to oven. Turn oven down to 325 degrees and bake for 25 min. Completely cool and refrigerate for a couple of hours. Sprinkle with powdered sugar & serve ~ Yummy! This is my favorite treat!

The easiest pizza dough & breadstick recipe

Before I had my Bosch I threw these ingredients into a bread maker to knead & rise.




Pizza Crust~Bread Stick Recipe~EASIEST, BEST EVER!

10-11 oz water
2t yeast
2T powdered milk
2T sugar
1T butter
1t salt
4 cups flour

Pour warm water into the bosch, then add yeast & sugar. Let sit for 2-5 minutes, then add remaining ingredients. I add the flour one cup at a time while the bosch is on low. Let rise for 1.5 hours with the lid on the mixer. I always pour a circle of olive oil onto my baking stone (a Pampered Chef must have), then roll out the dough after the olive oil is spread everywhere. If I am making bread sticks, I use a pizza cutter to cut breadsticks. You can also roll individual breadsticks if you want to be fancy. When I pull the breadsticks out of the oven, I glide a cold stick of butter over the top of the breadsticks for added flavor. For pizza, I just top the dough with the ingredients. Bake at 420 degrees for 15-18 minutes, or until the crust is light golden brown.

My older kids know how to make these recipe's. If I am away from home during the afternoon, I'll call home and ask them to get this going. It is easy enough that they can get it rising in just a few minutes. This is a fool proof recipe that I've been using since I first got married!

Frozen Lemon Fruit

Perfect for a hot summer day...

Frozen Lemon Fruit

Boil: 4 cups water

4 cups sugar.

Add 4 cups cold water* and ¾ cup lemon juice. Freeze in glass 9x13 dish.

*Note: Place dish in freezer BEFORE adding 4 cups of cold water (otherwise it is hard not to spill

1 to 2 hours before serving remove from freezer and thaw; chop up until slushy. Stir in following:

2 packages (16 oz.) frozen raspberries

2 packages (16 oz.) frozen blueberries

1 (15 oz) pineapple tidbits drained

5-6 large bananas, sliced

Serve in cups with spoon.

Optional: may serve with lemon-lime soda and drink instead of eating with spoon.

BBQ Chicken Pizza

This is a family summer favorite.




BBQ Chicken Pizza

1 Boboli crust (you can use wheat or regular)
4 chicken breasts
1 jar Sweet Baby Ray's BBQ sauce (or any sauce you prefer)
1 bunch cilantro chopped
1/2 cup sweet white corn
1/2 small purple onion thinly sliced
Mozzarella cheese 1-3 cups depending on cheesy preference

Boil the chicken breasts and chop into small pieces when cooled. Then marinate in BBQ sauce for at least 4 hours. Spread the BBQ sauce over the pizza crust to cover. You can add more if you like it to be "saucy". Spread cooked and diced chicken on the pizza and cover with cheese. Add purple onions and corn and bake at 425 for 12-15 minutes until the edges are brown and cheese is bubbly. Sprinkle liberally with cilantro cut and serve!

Oriental Chicken Salad

Read on for the low fat version...




Oriental Chicken Salad:
I can't emphasize enough how much we love this! We make a huge batch of chicken and marinate for 24 hours, then grill. We use it for a sunday dinner of chicken, baked potatoes and a vegetable. Then we save the rest for meals the next 2 to 3 days. For example we use the grilled chicken in things like grilled chicken caesar salad (just throw with romaine, caesar dressing, croutons, onions, tomatoes, parmesan cheese), chicken tacos, BBQ chicken pizza. It makes cooking fast and easy once the meat is ready to go.

Chicken Marinade
2 cups sprite
1 cup soy sauce
1 cup oil
1/4 Tbs garlic powder
Marinate overnight

Appleby's Oriental chicken salad
3 C Romaine lettuce
1 C red cabbage
1 C Napa cabbage
1/2 Cup shredded carrots
1 Green onion
1 TB sliced almonds
1/3 c chow mein noodles

Dressing:
3 TB Honey
1/4 C Mayo
1 1/2 TB white vinegar
1 tsp dijon mustard
1/8 tsp sesame oil

Regular chicken recipe: Whisk 1 egg and 1/2 cup milk. Dip chicken into egg, then into mixture of 1/2 cup flour, 1/2 c cornflakes, 1 tsp salt, and 1/4 tsp pepper. Deep fry chicken.(I personally haven't had much success with this. It is greasy and I usually use leftover chicken from my marinade recipe).

Low fat recipe: After the chicken marinates for 24+ hours, pre-heat the oven to broil at 450. Place the chicken breasts on baking sheets. Bake 8 minutes and then turn the chicken breasts over, and bake for another 8 minutes. This is my favorite way to cook chicken breasts ~ they always turn out perfect! Let the chicken cool, and then slice up and then mix into the salad.

A special thank you to my sister-in-law, Cheryl Warnick who shared this recipe with me - it is yummy!