Lemon Squares

Ingredients:

6 T. butter, softened 1/4 cup white sugar 1/4 t. salt  1 cups all-purpose flour 2 eggs 3/4 cups white sugar 2 T. all-purpose flour 3 T. lemon juice 1/4 t. lemon zest 1/4 t. baking powder

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl,whip together softened butter 30 seconds,  add 1/4 cup sugar and 1/4 t. salt, beating until fluffy.  Stir in 1 c. flour. Press into the bottom of a greased 8x8 inch baking pan.
3.	Bake for 15 minutes in the preheated oven, or until firm and golden. In another bowl, whisk the eggs, add 3/4 cups sugar and 2T. flour. Whisk in lemon juice and zest and baking powder. Beat three minutes until slightly thickened. Pour over the baked crust.
4.	Bake for an additional 20-25 minutes in the preheated oven. Bake until bars are golden brown and center is set.  After pan has cooled, cut into uniform 2 inch squares. Sift confections sugar over squares if desired. Tammy Mason 12/08/04

Mini Chicken and Veggie Pies

(and an easy way to get rid of leftovers!)
Recipe By Metabolic Cooking Book: http://tiny.cc/FatBurnCookbook

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Spagetti Squash Taco Bake

* 1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese

Preheat oven to 375.

Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?

Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.

Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.

Switch oven to broil.

Stuff each squash half with the mixture and top with grated cheese.

Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.

Garnish with a leetle bit of cilantro and enjoy your life.

Hot Apple Dumplings

 2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!

Chicken Marsala

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

http://tiny.cc/FatBurnCookbook

Chicken and Spinach Pasta Bake

⦁ 8 oz uncooked rigatoni
⦁ 1 T olive oil
⦁ 1 c chopped onion
⦁ 1 (10 oz) pack frozen spinach, thawed
⦁ 3 c cubed, cooked chicken breasts
⦁ 1 (14 oz) can Italian-style diced tomatoes, un-drained
⦁ 1 (8 oz) container Philadelphia chive & onion cream cheese
⦁ ½ t salt, ½ t pepper
⦁ 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Kraft Recipe

Mexican Pizza Recipe

Ingredients
1/2 pound Ground Beef or Ground Turkey 
1 medium onion, diced 
1 clove garlic, minced
1 tablespoon chili powder 
1 teaspoon ground cumin 
1/2 teaspoon paprika 
1/2 teaspoon black pepper 
1/2 teaspoon salt 
1 15-oz can Fat Free Refried Beans 
4 9-inch flour tortillas 
1/2 cup  Chunky Salsa
2 cups 
3 Cheese Blend 
2 green onions, chopped 
2 roma tomatoes, diced 
1/4 cup sliced black olives

Instructions 
1.Preheat oven to 350°F. 
2.Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper. 
3.Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly. 
4.Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Stickies

1 c. flour
1/4 t. baking powder
1/8 t. soda
1/2 t. salt
2 T. shortening(Coconut Oil is healthy alternative)
1/3 c. milk

1. Sift dry ingredients together, cut in shortening, add milk, and mix. 
2. Roll dough out very thin in a rectangle shape with rolling pin and add extra flour if necessary.
3. Cut one stick of butter in pieces and dot the dough.  Mix 1 c. sugar, 1 T. cinnamon and 1 t. vanilla. Sprinkle it on the dough.
4. Roll up like a jelly roll, then slice the dough into 1/2" thick slices.
5. Place the spirals close together in a greased pie pan. 
6. Brush additional melted butter (2 tablespoons) to outside and tops of rolls so they brown evenly.
7. Bake @ 350 degrees for 20 minutes or until brown and bubbly.

Grandma Ethel used to use the leftover dough of her biscuits to make Stickies.

Cider Glazed Brussel Sprouts with Almonds

What You Need

4-slices  OSCAR MAYER Bacon, chopped

1-Tbsp.  butter

1-small  red onion, thinly sliced

2-lb.  Brussels sprouts, trimmed, halved

3/4-cup  apple cider

1/4-cup  sugar

1/2-tsp.  salt

1/4-tsp.  ground nutmeg

1/4-tsp.  freshly ground black pepper

1/4-cup  PLANTERS Sliced Almonds, toasted

Make It

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
ADD butter, onions and Brussels sprouts to drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 5 ingredients; pour over sprouts. Cook 5 min. or until liquid is evaporated and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
SPOON sprouts into bowl. Top with nuts.

Kraft Kitchens Tips

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the microwave, place up to 1 cup nuts in microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

 

Substitute

Use apple juice instead of apple cider.