LEMON BARS

Print Friendly Version

1 1/2 c. softened butter
2 c. flour

3/4 tsp. salt

1 c. powdered sugar

Preheat oven to 350. Combine butter, flour, salt, and powdered sugar. Pat evenly into a 9 X 13 pan. Bake for 20-25 minutes or until golden brown. Meanwhile, mix together:

6 eggs

9 T. lemon juice

9 T. flour (1/2 c.+1 T.)

2 c. sugar

(depending on how lemony you like it, you can also add 1/2-1 tsp. lemon extract)

Beat eggs, lemon juice, flour, sugar, and extract together until smooth, scraping bottom and sides as you go. Remove crust from oven and while still hot, pour lemon filling over top. Bake for 25 minutes more. Sprinkle with powdered sugar before serving.

BEST EVER SEASONED RICE
Print Friendly Version

2 cups white rice
4 cups water
6 chicken bouillon cubes
1 Tablespoon dried parsley
2 Tablespoons dried minced onion
1 Tablespoon butter

Preheat oven to 350. Spray 9x13 with cooking spray and add all ingredients, stir to mix. Cover with foil and bake for 45 minutes. (Can also cook in rice cooker.) This recipe makes a large amount but recipe could easily be cut in half and baked in a 8x8 square pan. If you do make the larger amount, it freezes well to use later.

You can serve this as a side dish with almost any meal. I use this rice as a side dish with the recipe for Parmesan Crusted Chicken in Cream Sauce and also use 2 Tablespoons fresh cilantro instead of the parsley to serve with Café Rio Pork.

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

Print Friendly Version
6 Ritz Crackers, finely crushed
2 Tbsp grated parmesan cheese (in the can)
4 small boneless, skinless chicken breast halves (1 lb.)
2 tsp. vegetable oil
½ cup Chive & Onion Cream Cheese Spread
½ cup chicken broth

Serve with cooked White Rice, Brown Rice, or I like to use Best Ever Seasoned Rice. Start cooking rice first so it will be close to being done after you finish cooking the chicken.

Mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5-6 min. on each side or until chicken is golden brown and cooked through. (Add more oil if needed.) Place chicken on plate lined with paper towels and set aside; keep warm.

Mix cream cheese and chicken broth together in small saucepan. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 min. or until sauce thickens.

When I serve this meal, on each plate I put a scoop of rice on the plate first, topped with chicken and then drizzled desired amount of cream sauce over chicken. I usually have to double or triple this recipe to have enough for our family because everyone eats it really well. Serve with a cooked green vegetable and your meal is complete.

GARLIC CHEDDAR BISCUITS

Print Friendly Version

We love Red Lobster and we love their Cheddar Bay Garlic Biscuits. These are close to those and are a super yummy side to a meal.

2 1/2 c.baking mix such as Bisquick

4 T. cold butter
1 c. shredded cheddar cheese
3/4 c. milk
1/4 tsp. garlic powder

Butter glaze:
1T. melted butter
1/2 tsp. garlic powder
1 tsp. dried parsley

Preheat oven to 400. Combine Bisquick and butter with a pastry cutter or two forks. Mix until the butter is about the size of peas. Add cheese, milk, and garlic powder. Combine together gently just until combined. Drop by 1/4 c. portions onto a lightly greased cookie sheet. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Immediately brush with butter glaze. I got 15 biscuits from this recipe.

CARROT CAKE MUFFINS

WW FRIENDLY

Print Friendly Version

I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

EASTER NESTS
Print Friendly Version

A cute and fun idea for Easter!

10 ozs. your choice baking chips (butterscotch, chocolate, or peanut butter)
1T. shortening
1 large package chow mein noodles
candy "eggs" (can use egg-shaped candy such as peanut m & m's, cadbury mini eggs (my all time FAVORITE), or even jelly beans

Melt the chips of your choice on the stovetop or in the microwave. When the chips are completely melted, add shortening and stir to blend. Add the chow mein noodles to the melted candy and toss to thoroughly blend the mixture. Working quickly, drop tablespoons of the mixture into a muffin tin or onto wax paper, hollowing out the center to shape into the form of a bird’s nest. Before the nests dry completely, place candies of your choice in the center of each nest. Let set for a couple of hours. Can be stored in an airtight container.

ALFREDO SAUCE

Print Friendly Version

I like this recipe because I almost always have all the ingredients to make it and all 3 kids like it! It makes quite a bit, so I halve this recipe when I'm making it for them. Would also work great in a recipe, such as this one!

1/3 c. butter
1 (8 oz) pkg. cream cheese (I use reduced fat)
3/4 c. parmesan cheese (green can stuff works)
1/2 c. milk
to taste: garlic salt, black pepper, nutmeg, parsley

In a saucepan, melt the butter and cream cheese, stirring frequently. (It might start out as a lumpy texture, but keep stirring and it will smooth out.) Add parmesan cheese and then stir in milk. Add seasonings to taste. Heat and stir until smooth but do not boil. Serve over noodles.

SPINACH DIP

Print Friendly Version

This dip always goes over well at get togethers!

1 (16 oz) ctn. sour cream

1 bunch green onions, chopped fine

1 can water chestnuts, diced

1 (10 oz) pkg, frozen spinach, thawed and drained

1 pkg. Knorr's Vegetable Soup Mix

(optional) 1/2 c. mayonnaise

Combine cour cream, green onions, water chestnuts, soup mix, and mayo if desired. Allow to chill a few hours or overnight. Serve with chunks of bread, cut veggies, or crackers.

CREAMSICLE COOKIES

Print Friendly Version

YUM! From The Girl Who Ate Everything.

2 1/2 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 large egg
1 tsp. vanilla extract
1/4 tsp. butter extract (optional)
2 T. orange zest (about 2 oranges)*
1-2 c. white chocolate chips

Instead of all the zest, I used about 1 tsp. orange zest and 1 tsp. orange flavored extract.
Preheat oven to 375 degrees. Sift together the flour, baking soda, and salt. In a large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla, and other extracts (if using) until smooth. Add flour mixture and stir just until combined. Stir in orange zest and chips. Drop by rounded tablepoonfuls onto ungreased cookie sheets. Do not flatten cookies, it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook!  Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

BUFFALO CHICKEN SLAW
Print Friendly Version

8 ozs. shredded green cabbage
4 green onions, minced
1/4 c. blue cheese dressing
1 c. cooked & shredded chicken breast
2 T. buffalo wing sauce

Place cabbage and onions in a bowl and add the blue cheese dressing. Stir to coat. In another bowl, combine chicken and wing sauce. Combine all ingredients and enjoy!

BREAKFAST BURRITOS

Print Friendly Version

My Mom makes a bunch of these and stores them in the freezer for my Dad and all the farm help. It is an easy meal to pull out and warm up when they are eating on a weird schedule harvesting the hay.

6 eggs

3 medium potatoes, cooked and shredded

1/2 lb. bacon or sausage, fried and crumbled
6-8 flour tortillas
shredded cheddar cheese
salsa
optional when serving: hot sauce, sour cream

Scramble eggs, breaking into small pieces. Combine eggs with potatoes and meat. Fill tortillas with filling then top with cheese and a little salsa. Roll up and place in a 9 X 13 baking pan. Sprinkle with more cheese if desired. Bake for 10 minutes or until the cheese melts. Serve with additional salsa, hot sauce, or sour cream. If frozen, thaw out in the microwave on the defrost setting and then heat until warmed through.

MOUNTAIN DEW APPLE DUMPLINGS

The Pioneer Woman

Print Friendly Version

I made these for Christmas eve dinner one year and my father in law raved over them. Serve warm with vanilla ice cream. *My modifications are noted.

2 (8-count) cans refrigerated crescent rolls *I used reduced-fat
4 tart apples, sliced into 16 wedges (you can peel them if you like) *I cubed them instead to make it easier for the little guys
1/2 c. butter, melted
1 1/2 c. sugar *(I used 1 cup)
1 tsp. cinnamon
1 (12-ounce) can Mountain Dew or other lemon-lime flavored soda

Heat oven to 350°F. Spray 9 X 13 dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan. *Or, place about 1T. of chopped apple on the large end of triangle and roll and seal them up to the best of your ability. It doesn't matter how pretty they are when they taste so darn good no matter what they look like! In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over dumplings. Pour soda pop over all. Bake at 350°F. for 35 to 45 minutes or until apples are tender and dumplings are browned. Serve warm with the sauce it creates. Makes 16 dumplings. (I halve this recipe for our family of 5).

BRANDI'S BEST BURGERS

Print Friendly Version

I have no idea who Brandi is, but I've just always known this recipe as "Brandi's". :) I use this recipe every time I make hamburgers.

2 lbs. ground beef
1 (1 oz) pkg. dry onion soup mix
1 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/4 c. water

Gently combine meat with onion soup mix, Worcestershire sauce, bread crumbs, and water. Form into patties and grill, broil, or fry.

ORANGE ALMOND PUNCH
Print Friendly Version

This is our families go-to punch for showers and get togethers.

1 1/2 c. sugar
10 c. water
1 (6 oz) can frozen orange juice concentrate
1 (6 oz) can frozen lemonade concentrate
1 tsp. vanilla extract
1 tsp. almond extract
Sprite or 7-Up

Boil sugar and water for 5 minutes to make a simple syrup. Cool slightly then add orange juice and lemonade concentrate. Finally, add vanilla and almond extracts. Pour into container and freeze into slush. When ready to serve, add soda pop.

YOU WON'T BELIEVE IT'S CAULIFLOWER PIZZA CRUST
Print Friendly Version

Really? Yes, really. If you are a pizza lover like me and desperate to not fill deprived but shed some pounds too, you've GOT to try this recipe. I couldn't believe how it turned out. In fact, I found it on the Weight Watchers Message Boards. I'm not going to say it is just like pizza crust. But is it really tasty, filling, and satisfying, and you can't even tell it's cauliflower.

1 c. fresh or frozen cauliflower
1 egg
1 c. mozzarella cheese*
1 T. italian seasonings such as garlic, basil, oregano
your desired pizza toppings

Preheat oven to 450. Spray baking sheet with cooking spray. Cook cauliflower until tender then drain. Rice or process in food processor until minced. (You can even use a cheese grater.) Combine with egg and cheese *(I used about 3/4 c. in the crust and sprinkled the rest on top of the toppings). Spread out evenly onto cookie sheet. Sprinkle with italian seasonings. Bake for 12-15 minutes or until browned along the edges. Remove from oven and add sauce and pizza toppings. Broil under the broiler until cheese is melted. (I actually reduced the heat to 350 and baked for app. 8 minutes to cook the veggies on mine).