Creamy Lemon Crumb Squares

Tangy, creamy, crunchy....delicious!


Creamy Lemon Crumb Squares
from the Pioneer Woman

Ingredients

1 ⅓ cup all-purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Directions

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

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World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting

World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting

Cookie Ingredients:

1 cup granulated sugar
1 cup powdered sugar
2 cups vegetable shortening
3/4 teaspoon vanilla
1 large egg, beaten
3 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

3 tsp. orange zest (not flavoring) optional

Important Note: I have made these  cookies several times lately experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking.
If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin. 


Directions:

1) Preheat oven to 375°.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
 3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
 7) Scoop with an ice-cream scoop if decorating with sugar only
8) Place directly on cookie sheet.
9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.


VARIATION FOR CUTOUT COOKIES:
7b) If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered.
9) Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough
9) Place directly on cookie sheet.
10) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.


11) Decorate with Buttercream Frosting or Sugar (See recipe below).

Magnolia Bakery Buttercream Frosting Ingredients:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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Paula Deens Chicken Pot Pie

Umm…Yummy!!!


Servings: 4 servings
Prep Time: 15 min
Cook Time: 10 min
Ingredients: 

1 egg beaten

4 sheets frozen puff pastry

4   chicken breast halves, or 2 cups leftover cooked chicken 
Seasoning Salt
pepper 
2 tablespoon cooking oil 
1/3 cup melted butter 
2/3 cup flour 
1 quart heavy cream 
1/4 cup chicken base 
1 tablespoon minced garlic 
1/2   small yellow onion, minced 
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped 
pinch fresh grated nutmeg (optional)

Directions:

Crust:

Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.  Beat egg and brush onto each lattice square.  Bake at 350 degrees for 5 minutes.  Dough will rise and turn light golden brown.  Set aside until ready to assemble pies.


Filling:

Season chicken breasts with seasoned salt and pepper.  In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).  In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux.  Slowly add cream and keep stirring.  Add chicken base, garlic and onion and stir until thickened.  Add peas, carrots and chicken.  Remove from heat.  In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares.  Bake at 350 degrees until bubbly.  

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Molten Lava Cakes

From Paula Deen's Kitchen

Ingredients:

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Directions:
Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto plate.

Top with whipped cream, strawberries, raspberries...the list goes on and on!

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Cheddar Bay Biscuits Red Lobster Copy Cat Recipe

Ingredients:

Makes 12 biscuits

Prep Time: 10 Minutes

Total Time: 30 Minutes

Ingredients:

2 cups Bisquick
3/4 cup buttermilk
1 cup shredded cheddar cheese
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes, finely crushed

Directions:

1 Preheat oven to 400 F.
2 combine bisquick, milk, and cheese in medium bowl.
3 Divide the dough into 12 portions and spoon onto a nonstick cookie sheet, flatten with fingers a bit.
4 Bake for 18-20 minutes.
5 In small bowl combine butter with garlic powder, heat in microwave for 30 seconds.
6 Brush atop biscuits immediately after removing from oven.
7 Sprinkle with parsley flakes

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Zucchini Fries with Lemon Aioli

Ingredients:

3 zucchini (1 lb.)
1/4 cup grated Parmesan Cheese
1 pkt. Shake and Bake Chicken Coating Mix  or Panko Bread Crumbs
1   egg
1/2 cup Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 tsp.  lemon zest
1 small garlic clove, minced (about 1/2 tsp.)

Directions:
Heat oven to 450oF.
Trim zucchini. Cut crosswise in half, then cut each piece into 1/4-inch match like sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.

Bake 12 to 13 min. or until golden brown, turning after 7 min.

Meanwhile, mix remaining ingredients.

Serve zucchini sticks as dippers with sauce.

Kitchens Tip:
For spicier fries, add 1/4 tsp. ground red pepper (cayenne) to ingredients in shaker bag before using to coat zucchini as directed.

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Chocolate Covered Strawberries

Makes 24 strawberries

Ingredients

16 ounces milk chocolate chips or white chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

 

Directions

1.              Insert toothpicks into the tops of the strawberries.
2.              In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3.              Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
4.     To get the drizzle effect on top of strawberries, melt either milk chocolate or white chocolate chips in a ziplock bag just until melted don't over cook! Cut very tip of one corner of bag and pipe across strawberries. 

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Angry Birds Cake Pops

From Tablespoon.com


I dedicate this one to my valentine Matt… you know why and I love you!

Ingredients:

1 Betty Crocker cake mix (and ingredients called for on the box)

1 container vanilla frosting (or your favorite flavor)
candy melts (white, black, red, yellow, green, blue)
lollipop sticks
white chocolate chips or white jumbo sprinkles (for eyes)
black decorating gel or black edible ink pen (for black in eyes)
black licorice
foam block for drying and displaying cake pops

Directions:

1) Bake cake according to package directions. Let cool.
2) Once cake is cooled, crumble cake into a fine mixture using your hands.
3) Pour crumbled cake into a large bowl and mix in 3/4 of a container of vanilla frosting.
4) Mix with a spoon or your hands until thoroughly combined. Roll into desired shape bird.
5) Melt candy melts according to package directions. Dip lollipop sticks in melted candy melts just slightly and push inside the cake ball. This helps secure the stick in the cake ball. Place in the fridge for about 15 minutes to harden.
6) Dip and coat hardened cake balls in candy melts and tap stick against the side of the bowl to shake off the excess. Push lollipop stick into the foam block to dry.
7) Once dry, decorate each bird. I cut yellow candy melts into triangles for the beaks of the birds. I cut orange candy melts for the orange eyebrows or you could use orange sprinkles. Cut the tip off the white chocolate chips so that they are flat and use for the eyes. Cut the black licorice for the wings and feathers of the birds.
8) For the pigs I used some melted green candy melts and made circles for the nose and ears on some parchment paper and let them harden in the fridge. Use the same technique for the top feather of the red bird and blue bird. 
9) Use additional melted candy melts as glue to attach beak, eyebrows, eyes, and feathers. *You can use candy ink colors to tint white candy melts to the colors you need.
10) Let dry and enjoy!

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Barbecue Chicken Tacos

BBQ Chicken Tacos

Ingredients:


2 cup(s) shredded skinless rotisserie chicken meat (chopped baked or grilled chicken breast will work fine too)
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1/3 cup chopped green or yellow onion
2 Tbsp fresh cilantro
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream


Directions:


In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, onion,and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.


To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream and or guacamole and sprinkle of cilantro (optional).


Note: These are delicious with a side of Super Easy, Super Yummy Buttermilk Ranch Dressing recipe! Be like me and mix the Buttermilk Ranch with the barbeque sauce, yum!

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Brie En Croute

Recipe: by Paula Deen


Ingredients:


1 sheet frozen puff pastry, pre-packaged
1 tablespoon butter
1/2 cup coarsely chopped pecans
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving

Directions: 


Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saut

Alice Springs Chicken Outback Steakhouse Copycat Recipe

Ingredients:

4 skinless, boneless Chicken Breast halves
1 tablespoon Vegetable Oil
2 cups sliced Mushrooms
2 tablespoons Butter
Salt and Pepper to taste
Paprika 
12 slices Bacon, fully cooked
1 cup shredded Monterey Jack Cheese 
and 
1 cup shredded Cheddar Cheese
or 
2 cup shredded Mexican Blend Cheese 

Directions:

1. Make a batch of The Best Honey Mustard You've Ever Tasted ( see recipe below). Heck, make a double batch -- you'll love it.
2. Pour about ½ of a single batch or ¼ of a double batch of the honey mustard in a bowl and add the chicken. Set in the refrigerator to marinate for 2 hours or, better yet, overnight. Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
3. Preheat oven to 375 F 
4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
5. Transfer chicken to oven safe pan and brush with honey mustard.
6. Salt and pepper breasts.
7. Add butter to frying pan and saut

Heavenly Chocolate Martinis!

Serves 2 

1 oz Godiva chocolate liqueur 
1 oz Godiva white chocolate liqueur 
1 oz creme de cacao 
1 oz Bailey's Irish cream 
1 oz vodka 
2 oz half-and-half 

Pour all of the above ingredients into an ice-filled cocktail shaker. Shake well, and pour into 2 chilled martini glasses drizzled with chocolate syrup. 

For a Chocolate Orange martini, add ½ oz. orange liquer; for a Chocolate Raspberry Martini, add ½ oz. raspberry liqueur; for a Chocolate Coconut Martini, add ½ oz. Malibu Rum 

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Homemade Granola Bars

Ingredients:


2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries


Directions:


Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

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Hot Artichoke and Spinach Dip served with garlic croutons by Pampered Chef

Yields 8-10 servings

Ingredients:

1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. (9-11 oz) frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed or 1/2 teaspoon minced garlic
1/2 cup grated Parmesan cheese
1 loaf pre baked French bread
2 tbsp olive oil
1 small tomato chopped for garnish


Directions:

Preheat oven to 375 degrees.

Coarsely chop artichokes and put them in a medium bowl. Add spinach, mayonnaise, garlic, Parmesan cheese and sour cream and mix well.

Pour into a shallow baking dish or glass pie pan. Bake for 20-25 minutes at 375 degrees. 

Directions for garlic croutons:
Slice French bread into 1.5” thick pieces the size of a small piece of garlic bread, if you prefer smaller bite size pieces like me slice in half once more. Dip these pieces face down in olive oil to coat one side only. Lay the pieces out on baking sheet and sprinkle with either fresh minced garlic or garlic powder. Broil at 500 degrees for a few minutes until tops are golden brown. Serve with Dip. Garnish with chopped tomato, Delicious! 


Side note: This dip is also delicious with veggies or tortilla chips. If I use store bought tortilla chips I slip them into the oven under the broiler for just a few minutes which makes them warm and extra crispy!http://kariscooking.blogspot.com/p/recipes.html

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Super Easy Super Yummy Buttermilk Ranch Dressing

Makes 2 cups dressing

Ingredients:

1 packet Hidden Valley Buttermilk Ranch Dressing mix
1 cup mayonnaise
1 cup buttermilk

Directions:
Mix 3 ingredients together thoroughly
Garnish with thinly sliced chives

Presto! Buttermilk ranch with a homemade taste. Personally I don’t like Hidden Valley Ranch out of the store bought bottle but this has a completely different homemade flavor!

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Bacon Egg and Toast Cups

Serves 2-4

Ingredients:

4 slices of bacon
4 slices of bread
1/2 cup shredded cheese (I prefer cheddar)
4 eggs
Salt and pepper, to taste

Directions:

Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.

In the microwave, cook bacon about 3 minutes between 2 sheets paper towels on plate, until partially cooked but not completely crispy. Cut out rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, and serve immediately.

Bon App

BLT Dip

Ingredients:


1 pound bacon, cooked
1 cup mayonnaise
1 cup sour cream
8 oz cream cheese
1 ½ cups cheddar cheese
1 tomato seeded and chopped
¼ cup chopped green onions
Additional green onion, cooked bacon, and lettuce for garnish, if desired.

Directions:


Preheat oven to 350°F degrees.
Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips or garlic croutons (see spinach and artichoke dip with garlic crouton recipe).

Recipe compliments of http://www.the-girl-who-ate-everything.com/

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The Wedge Salad

Ingredients:

1 head iceberg lettuce, cut into quarters
Buttermilk Ranch Dressing (see recipe on recipe index page)
1 container cherry tomatoes (cut in half)
2 green onions, chopped
8oz shredded Colby jack cheese
1 cup cooked bacon, crumbled

Directions:

On each salad plate, place 1 wedge of lettuce turned on its side. Pour Buttermilk ranch dressing on wedge. Sprinkle with tomatoes, green onions, cheese, and crumbled bacon.

Side note: Traditionally this salad is served with blue cheese and blue cheese crumbles in lieu of the Buttermilk Ranch. If you prefer blue cheese it would work wonderfully on this salad. I personally prefer the Buttermilk Ranch. Try it either way!

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My Favorite Meatloaf~ A Comfort Classic!

Prep Time:

25 min

Cook Time:

45 min

Serves:
4 to 6 servings

Ingredients:

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 onion, roughly chopped
1 carrot, peeled and chopped
3-4 whole cloves garlic (depending on your taste)
24 oz ground chuck or ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1/2 cup catsup
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions:

Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground chuck or ground sirloin with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Combine the catsup, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Continue to cook meatloaf at 325 F. for 30-35 more minutes.

I love this meatloaf, nothing bland about it! I served this for dinner last night with Yukon mashed potatoes, fresh green beans and southern style biscuits. Quite the comfort meal for a snowy day in St. Louis!

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Double Layer Pumpkin Cheesecake By Mrs. Dierberg (Dierbergs Market)

Ingredients:


2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup homemade whipped cream (or Redi-whip if you are in a hurry)


Directions:

A)Preheat oven to 325 degrees.

B) In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. 

C) Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 

D) Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Cracks are ok; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped cream before serving.

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