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.

Sorry Cookies

1 box light brown sugar
3 eggs
2 c. Bisquick mix
1 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut

 

Cream sugar and eggs, add Bisquick mix; mix well. Add coconut and pecans. Mixture will be stiff. Spread in greased and floured 12"x14" pan. Bake in preheated oven at 350 degrees for 30 minutes. Let cool in pan, cut in squares.

 

from Mom's Recipe Box from Sue Pence

No Crust Egg Custard

3 T. flour
3 eggs
1 c. sugar
2 T. butter melted
1 large can milk
1 t. vanilla

Blend together-pour into a greased and floured glass pie pan. Sprinkle with nutmeg.
Bake at 325 degrees 30-40 minutes.

Homemade Custard for Banana Pudding

2 egg yolks
1 c. sugar
2 c. milk
3 T. flour
1 t. vanilla

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

From Mom's recipe box  

Coca Cola Cake

2 c. flour
2 c. sugar
1 1/2 c. marshmallow
1/2 c. shortening
1/2 c. butter
3 T. cocoa
1 c. Coca Cola
1 t. baking soda
½ c. buttermilk
2 eggs
1 t. vanilla extract

1. Preheat oven to 350 degrees.
2. In a bowl, sift the sugar and flour.
3. Add marshmallows.
4. In a saucepan, mix the shortening and butter, cocoa and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well.
5. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well.
6. Pour into a well-greased 9- by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.

Coca Cola Cake Frosting

½ c. butter melted
3 T. cocoa
6 T. Coca-Cola
1 box (16-ounces) confectioners' sugar
1 t. vanilla extract
1 Cup chopped pecans

To make frosting, combine the 1/2 cup butter, 3 tablespoons cocoa and 6 tablespoons of Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.

from Mom's Recipe Box

Peppersteak

1-1 1/2 lbs. steak, cut in strips
1/4 c. oil
salt and pepper
1 clove garlic
1 c. celery
1 onion sliced
1 pepper cut in strps
2 T. Worcestershire
1 T. cornstarch
1 c. broth

Brown 1-1 1/2 lbs. steak in 1/4 c. oil with 1 clove of garlic. Add salt and pepper with celery, onions, green pepper and cook for 2-3 minutes. Add 1 c. beef broth and cook until veggies are crisp tender.

Mix Worcestershire sauce with corn starch and add to the steak. and cook until sauce is thickened.

Aunt Pat

Jamie's Loaded Cauliflower

Ingredients

large head of cauliflower

1 stick butter

2 Tbsp olive oil, extra virgin

1 vildalia onion

1 small pack of slice fresh mushrooms

2 garlic cloves grated

1 tsp Italian seasoning

salt and pepper to taste

4 slice of bacon

3 c finely shredded cheese

1 Tbsp chives

1 c heavy cream

1 c sour cream, fat-free

2 Tbsp flour

Directions

1. In large pot start water seasoned with salt. Let come to a boil. Clean the cauliflower and place in the pot whole after remove the stem. It will take approximately 15 minutes to come to tender.

2. In skillet heat the olive oil. Place the slice mushrooms and chopped onion in the pan. Grate the garlic into the pan and add the Italian seasoning and salt and pepper to taste. Cook till tender.

3. Drain the cauliflower in a colander. Cut the core out and place the cauliflower into a large mixing bowl. Add sour cream, 2 cups of cheese, the veggies in the skillet.

4. In a suace pan melt the butter add the 2 tbsp of flour and stir like a paste add in the cup of heavy cream. Thicken and add to the cauliflower.

5. Pour into a caserole dish add one cup of cheese on top. Crumble 4 slices of bacon on top and the chives.

6. Bake in a 350°F oven until the cheese has melted and bubbling. About 10 minutes or a little more. This is very creamy and if you want it firm bake a little first then add the cheese and bacon and chives let melt.

Jamie Beecham from Just a Pinch

Crockpot Meatballs

 

1-bag of frozen meatballs
1-can Cream of Mushroom soup
1-pkg. dried onion soup
Enough water to cover meatballs

Add everything to the crockpot. Cook on low if you have to go to work. Cook on high if you need these meatballs in 5 hours.

BBQ Meatball (grape jelly recipe)

2-12 oz jars Heinz chili sauce 
1-32 oz jar grape jelly 
1-bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.




Recipe from Patti, photo from Terres

Stuffed Peppers with Chili Beans

1 lb. hamburger
4 green peppers
1 can diced tomatoes
1 c. bread crumbs
1 T. chili powder
salt and pepper
1 c. tomato sauce
1 diced onion
*1 can chili and beans

Cut tops off peppers and remove seeds. Place peppers in a large pan and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside.


Brown meat in small amount of oil. Dice up one onion, add tomatoes, bread crumbs, chili powder, salt and pepper, and tomato sauce. Simmer about 10 min.

Pour chili beans in oven proof dish that has been sprayed with Pam. Stuff peppers with mixture and place on top of beans. Cook in 350 oven for 1/2 hour.

From Mom's Recipe Box 

Vegetable Cream Cheese Sandwich Spread

1-8 oz. cream cheese softened
1 T. lemon juice
3/4 c. grated carrots
1/4 c. celery finely chopped
1/4 c. cucumber finely chopped
1/4 c. green peppers finely chopped
1/4 c. onion minced
2 T. mayonnaise if needed

Mix, chill, spread on triangles of bread.
A favorite at wedding and baby showers.

Curried Chicken Salad

1 1/2 cups cooked rice

2 T. oil
1 T. vinegar
1/2 t. curry powder
salt and pepper to taste

2 c. cubed cooked chicken
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper (yellow and red peppers have a milder flavor)
1 (10 oz.) frozen peas cooked and drained
3/4 c. mayonnaise

1/2 c. Cashew nuts

Combine first five ingredients and chill overnight. Combine chicken and vegetables with mayonnaise. Add to rice mixture, mix well and chill several hours. Serve on a bed of lettuce. Garnish with cashew nuts. Yeilds 8 servings.

found in Mom's Recipe Box