Lemon Bars

SERIOUSLY the best boxed anything I have tasted in forever! WOW...the box says "Sweet yet tart lemon filling on a buttery shortbread crust" and it promises delicious homemade taste every time! And it kept its promise!!! My husband went and stayed with our daughter for a week, while he worked in the city, and discovered this delightful treat. Why two boxes? Because, one box is only enough for an 8 or 9 inch pan and my husband made a 9 X 13 pan of SUPREME BARS MIX - LEMON. The back of the box also shows Mississippi Mud and Cookie Brownie, but I love the lemon bars. They were so easy to make....well I guess they were easy I only took photos...

First preheat the oven to 350 degrees.  Press the ready-mixed crust (dry), both boxes,  in bottom of ungreased 9 x 13 glass baking pan. Bake 10 minutes.

Mix together both boxes of Filling Mix, 2/3 cups water and 6 eggs. Be careful when you are getting the filling mix and the crust out of the box. They are not marked and they are both white looking. The whitest one is the filling.

Pour the Filling Mix over the hot crust. Bake 32-37 minutes (9x13 glass pan) or until the top begins to brown; cool completely.

Once cooled completely...my husband said one hour. Sprinkle with powdered sugar, which does not come in the box, if desired. For ease in cutting, use wet knife. Store tightly covered.

I have to tell you these are sooooooo good! I only looked at the nutrition facts on the side of the box AFTER I had eaten one. These ARE NOT diabetic friendly, but they are very low in fat and they do have a little potassium. If you need something quick and easy to take to a holiday party these would be my suggestion. They have a very festive taste.

Easter Egg Safety

If you boil and dye eggs for Easter, you need to know the following Egg Safety. This is another one of those things, that should go on one of those lists, telling how children of the 50's and 60's are just lucky to be alive! I am pretty sure our boiled and dyed eggs, we used for our Easter Egg hunts, never followed these safety rules. For that matter neither did my children's Easter Eggs.  

1. Use one set of eggs for decorating and hunting, and another for eating. Or to be really safe, use plastic eggs for your Easter egg hunt instead of real ones.

2. Keep everything clean. Wash utensils, countertops and other surfaces that eggs come in contact with. That includes washing your hands thoroughly with soap and hot water before and after handling raw eggs or cooked eggs that will be eaten.

3. Coloring Easter eggs can be fun, but if you're planning to eat the eggs you dye, make sure that you only use food-grade dyes.

4. Keep hard-boiled eggs intended for eating in the refrigerator until the last possible minute.
Transfer to ice chest to keep cold while traveling or going to a park etc.

5. Never let anyone eat eggs that have been unrefrigerated (whether at room temperature or outside) for more than two hours. Hard boiled or otherwise.

6. If you hollow out eggshells by blowing the raw egg through holes in the shell, you could expose yourself to salmonella from raw egg touching your mouth. You should sanitize the outside of the egg before it touches your mouth. To do so, wash the egg in hot water and rinse it in a solution of one teaspoon chlorine bleach per half cup of water.

7. When preparing hard-boiled eggs for an egg hunt, be on the lookout for cracks in the shells. Even tiny cracks can allow bacteria to contaminate the egg. Eggs that have any cracks at all should be thrown away.

8. If you're hiding eggs outside, choose the cleanest hiding places you can, and avoid areas that pets or other animals might visit.

9. Keep track of time to make sure that the hiding and hunting time do not exceed a total of two hours. And remember, the eggs that are found must be refrigerated right away or thrown away if the two hour limit is exceeded.

10. Hard-boiled eggs that have been refrigerated properly must be eaten within seven days of cooking.

EGG SALAD SANDWICHES......HERE I COME!

What do you do with your leftover Easter eggs?

Deviled Eggs

As I was looking through one of my many cookbooks, this old yellow newspaper clipping fell out. I thought how funny is that, because I was planning on doing a blog about DEVILED EGGS. We got into a discussion at work about how they like their DEVILED EGGS. This recipe from a 1950 4-H Club cookbook, on this newspaper clipping, is exactly how I make my DEVILED EGGS. My sister and my niece like their DEVILED EGGS with these same basic ingredients except they add sweet pickle relish to their recipe. So when I started looking at my cookbooks, and searching for DEVILED EGG recipes, I was quite amazed at the variety. I have only included a few of the recipes in this post. 

Bacon Deviled Eggs
Ingredients
12 eggs
6 slices bacon
1/4 cup ranch dressing
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
Cover the saucepan and bring the water to a boil over high heat.
Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain.
Cool the eggs under cold running water. Peel once cold.
Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
Drain on a paper towel-lined plate; chop once cool.
Add to the egg yolks with the ranch dressing.
Spoon the mixture into the egg white halves.
Arrange on a tray and refrigerate at least 30 minutes before serving.

Bacon Cheddar Deviled Eggs
Ingredients
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard
1/4 teaspoon pepper
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks.
Stir in the mayonnaise, bacon, cheese, mustard and pepper.
Stuff into egg whites. Refrigerate until serving.

Horseradish Deviled Eggs
Ingredients
6 hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika
Directions
Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well.
Pipe or spoon into egg whites.
Sprinkle with paprika.
Refrigerate until serving.

Cajun Deviled Eggs
12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Paprika
Snipped cilantro (optional)
Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash them with a fork.
Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly.
Sprinkle with paprika, and garnish with cilantro, if desired.
Makes 2 dozen

Sriracha Cilantro Scallion Deviled Eggs

Ingredients
* 6 eggs, hard-boiled
* 2 Tbsp mayonnaise
* 1 Tbsp Sriracha (more or less)
* 1 tsp mustard
* 1 Tbsp sweet relish
* 3 scallions (green onions), finely chopped
* Fresh cilantro, washed and finely chopped (2 Tbsp chopped)
* Salt and freshly ground black pepper to taste
Directions
1. Cut the eggs in half the long way, scoop out the yolks and place them in a small-medium sized bowl. Set the whites aside.
2. Add the mayo, mustard, Sriracha, relish, cilantro and scallions to the bowl and mash well. Season with salt and pepper to taste.
3. Mound the filling back into the egg whites and serve!
You can garnish with left over cilantro or scallion or another little dash of Sriracha on top.
Read more: http://www.care2.com/greenliving/sriracha-cilantro-deviled-eggs.html#ixzz1gofhFxkm

Neelys Fried Deviled Eggs
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

Add the eggs to a large saucepan filled with cold water.
Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl.
Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper.
Mash the yolks together with a wooden spoon.
Taste and adjust seasonings, if needed.
Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper.
In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko.
Gently put the eggs into the hot oil. Fry until golden brown.
Remove to a paper towel lined sheet tray.
Season with salt and pepper and garnish with parsley.
http://www.foodnetwork.com/
Check out the other foodnetwork stars Deviled Egg Recipes too!

I also saw a recipe that used those tiny cooked canned shrimp chopped up in the DEVILED EGGS...I would certainly love those too.   Just never knew there were so many ways to make DEVILED EGGS! Guess I should have looked up WHY they are called DEVILED EGGS?

HOW DO YOU MAKE YOUR DEVILED EGGS????

Cupcake Bunny

Easter is just around the corner...how cute is this cupcake bunny I saw on Facebook!

 

 

Amish Cinnamon Bread

I saw this recipe on Facebook and want to share it with you. It sounds so good and we love to make different kinds of bread that you just mix and bake.


Amish Cinnamon Bread


No kneading, you just mix it up and bake it.
Batter:
1 cup butter softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda


Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon


Directions:
Cream together butter, 2 cups of sugar, and eggs.
Add milk, flour, and baking soda.
Put 1/2 of batter into greased loaf pans.
Mix in separate bowl the 2/3 cups sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
Add remaining batter to pans; sprinkle with last of cinnamon topping.
Swirl with a knife.
Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Peppermint Popcorn Valentine Treat

Peppermint Popcorn

Use those left over Christmas Candy Canes to make a sweet treat to send for the kids Valentine Party at school or a Valentine for the teacher or others on your Valentine's list.

Ingredients

* ½ cups Unpopped Popcorn (approximately 16 Cups Popped)
* ½ cups Crushed Peppermint Candy Cane
* 2 cups White Chocolate Chips
* 1 dash Salt


Preparation Instructions
1. Pop 1/2 cup popcorn. I use an air popper. Yield is about 16 cups popped.
2. Finely crush peppermint sticks (I place them in a Ziploc bag and crush them with a rolling pin).
3. Melt white chocolate in a double boiler or in the microwave. If melting in the microwave, stir every 30 seconds. (It takes about 1 1/2 minutes to melt.)
4. Place popcorn in an extra large bowl by handfuls to remove the unpopped kernels.
5. Working quickly before the chocolate sets, drizzle white chocolate over the popcorn, sprinkle the peppermint candy and a dash of salt.
6. Stir vigorously to coat the popcorn.
7. Spread the popcorn in a thin layer onto waxed paper.
8. When popcorn is cool and dry, break into small pieces and serve.

Adult Be My Valentine Peppermint Hot Chocolate

As you and your valentine snuggle up by the fire on Valentine's Day you might want to try this yummy treat.


Adult Peppermint Hot Chocolate

8 ounces boiling water

1/4 cup cocoa mix

1 shot of 100 Proof Peppermint Schnapps

(might not want a full shot of Schnapps in your drink)

Handful of Peppermint Marshmallows

Mix cocoa mix into boiling water. Stir until mixed. Pour into a cup.

Add the shot of Schnapps and handful of marshmallows.

ENJOY

My daughter poured this in a clear glass so she could send me the photo.

She promises this will warm you up on a cold winter night!

Chocolate Covered Peanut Butter Balls for Valentines

These would be a sweet treat to give your Valentine!

You could even cover a foam egg carton with Valentine decorations

and put a dozen of these in the carton.

Maybe a cute card attached that says "I am eggcited you are my valentine"

or "I am eggcited to have you for my teacher" or what ever you need.

CHOCOLATE COVERED PEANUT BUTTER BALLS

2 cups peanut butter, chunky or smooth

1/2 cup butter

3 cups powdered sugar

Mix with spoon then add

3 cups crisp rice cereal

Mix with your hands it is messy, but easier this way mixture is stiff

Roll into one inch balls

Place on waxed paper covered cookie sheet

Put in the fridge for 20 minutes

In a double boiler melt

1/3 bar paraffin wax

3 cups chocolate chips

With a slotted spoon dip balls in chocolate until covered

Place on waxed paper covered cookie sheet and chill until set

YUMMY!

3 Ingredient Splenda Cake

3 Ingredient Splenda Cake

Preheat oven to 350 degrees

Butter 8 inch round (or square) baking dish

Mix together until just combined:

1 cup self rising flour

1 cup Splenda

1 can fruit cocktail with juice

Pour into buttered baking dish

Bake 45 minutes until top is golden

Can be served warm with whipped cream

YUMMY!

Spice Cake Mix Cookies

SPICED CAKE MIX COOKIES WITH PECANS

1 PACKAGE CAKE MIX (ANY FLAVOR) I USED SPICE CAKE MIX

1 LARGE EGG

1/4 CUP OF OIL

1/4 CUP OF WATER

1/4 CUP OF CHOPPED PECANS

(YOU CAN USE MORE NUTS OR RAISINS, CHOCOLATE CHIPS, ETC.)

Preheat oven to 350 degrees

Combine cake mix, egg, oil, and water.

Beat until well blended.

Stir in nuts.

Drop by teaspoon full about one inch apart onto greased cookie sheet.

Bake for 15 minutes or until done.

Makes about 4 dozen.

These were so easy and good to eat!

Chicken Enchiladas

Chicken Enchiladas

10 Boneless Skinless Chicken Breast

(number depends on amount you are making this batch was two pans)

4 Medium Chopped Onions

1 Cup Chopped Jalapeno Peppers - optional

2 Large Cans Cream of Chicken Soup

16 Ounces of Sour Cream

2 Packages of Small Flour Tortillas

Monterrey Jack Cheese

Mexican Blend or Cheddar Cheese

At least 6 cups of Cheese

Butter or Margarine

Accent (my daughter uses this on everything!)

Lemon Pepper

Garlic Powder

Onion Powder

Preheat oven to 350 degrees

Chop the onions and jalapeno peppers.

Saute Chicken Breasts, Onions and Peppers in Butter add Accent,

Lemon Pepper, Garlic Powder and Onion Powder

(they cooked two pans of chicken)

Stir together Cream of Chicken Soup and Sour Cream heat until warm.

Shred cooked chicken.

Spray the bottom of 9 x 13 pans with Pam.

Spread soup and sour cream mixture on bottom of pan.

Spread soup and sour cream mixture on flour tortilla.

Put Monterrey Cheese and Chicken on tortilla.

Roll up tortilla and place in baking pan.

Tiffiany and Kennda assembly line!

When the baking pan is full of filled and rolled flour tortillas, spread on a layer of the soup and sour cream mixture, then top with any extra chicken you might have left.

Add a layer of Mexican Blend or Cheddar Cheese to cover top of entire pan.

Bake in 350 degree oven for 30 minutes or until cheese is bubbly and starting to brown.

Tiffiany and Kennda got together and made these for us and they are just the best tasting enchiladas I have ever had. I even think they are better heated up as leftovers the next day. As you can see from the photos, they allowed Pop to chop the onions!

One Dish Stove Top/Chicken Casserole

One Dish Stove Top and Chicken Bake

I had forgotten about this dish.

I was flipping through my favorite recipes and there it was!

It is quick and easy to prepare.

I made changes to make it with the chicken I had on hand.

preheat oven at 375 degrees

1 package Stove Top Stuffing Mix

(I used a generic brand)

4 boneless skinless chicken breast halves

(I used frozen boneless chicken tenders)

1 can condensed cream of mushroom soup

1/3 cup sour cream

(I used 2/3 cup sour cream)

Put the stuffing mix in a bowl with 1 2/3 cup of water and set aside.

Put the chicken in a 13 X 9 baking dish.

Mix soup and sour cream and pour over the chicken.

Spoon stuffing over the top.

Bake until chicken is cooked. Approximately 45 minutes to one hour.

YUMMY!

Jeanie's Sausage Casserole

Winter is my favorite time of the year to make casseroles and this is one of my favorite!

Thanks to my sister-in-law Jeanie for this easy recipe.

SAUSAGE CASSEROLE

preheat oven 350 degrees

2 eggs

1 pound sausage

1 can creamed style corn

1 medium onion chopped

3/4 cup Shawnee cornbread mix

Beat eggs, add chopped onions, cornbread mix, sausage and corn. Mix well.

Pour into 9 x 13 greased glass pan.

Bake at 350 degrees for 45 minutes or until top is browned just a little.

My husband added jalapeno peppers on top for decoration.

This is such a easy dish to make and it is really good!

My favorite way to eat this is with jellied cranberry sauce, and of course it goes well with our favorite sweet potatoes! It reheats wonderfully to take for lunch the next day too.

Tater Tot Casserole

Tater tot casserole is quick and easy to fix and good to eat.

1 pound ground beef 80/20 mix is best

1 can cream of chicken or cream of mushroom soup

1 can whole kernel corn

1 can green beans (we added this to recipe)

or 1 can of black beans can be used your choice

2 cups of grated cheese (your favorite)

enough tater tots to cover the top

9 x 13 casserole spray with cooking spray

Preheat oven to 325 if using glass pan

Saute large onion and brown ground beef.

Drain grease off ground beef and add onions and vegetables.

Mix together with can of cream of chicken soup and just enough milk to stir around and get all the soup out of the can. Stir until all ingredients are heated.

Pour into 9 x 13 greased casserole.

Add approximately 2 cups or more of cheese on top of meat/veggie mixture.

Place tater tots on top of cheese. Reminds me of rows of round hay bales in the pasture. My husband said it reminded him of Jim Hooper lining up the high school band for the parade.

 Cook in 325 degree oven for 35 minutes or until tater tots are cooked and cheese melted.

This is yummy! Serve with salad and you have a complete meal.

Muffin Pan Meatloaf

3 pounds hamburger meat lean 85/15 - $8.08

2 cups shredded cheese - $1.50

1 cup quick cook oats - .35

1 large egg - .11

2 cans Rotel tomatoes with green chilies - $2.00

(drain some of the liquid off the Rotel)

Mix all ingredients together. Make into hand size meat balls. Put in muffin pans.

Bake at 350 degrees for 35 to 40 minutes or until done.

24 meat balls - 2 meat balls per serving approximately $1.00 per serving.

These can be used as a main course with side dishes or put into spaghetti and meatball dish. 

These meat loaf balls can also be frozen for later use. If you don't like the ball shape press the meat mixture down into the muffin pan and make a flatter style.