Key Lime Bars

As you can see this was made a little "extra" green. Why you ask? Because this was a perfect St. Patrick's Day dessert. A light and zingy flavor profile to welcome or this year coax spring into coming..

     *For the shortbread crust

• 1 c flour
• 1 stick butter, softened
• 1/4c powdered sugar
• 1 c sugar 

• For the Key Lime Filling

• 14 ounces (1 can) sweetened condensed milk
• 2 large egg yolks
• 1/2 cup fresh squeezed key lime juice
• 1 teaspoon fresh grated key lime zest

Preheat oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray.

In an electric mixer, combine flour, powdered sugar, and butter until crumbly and the butter is evenly distributed throughout. Press the dough evenly into the pan with your hands, making sure to go up the sides slightly. Bake for 15-20 minutes until golden brown. 

In a large bowl, whisk together 14 ounces sweetened condensed milk and 2 large egg yolks until fully combined. Add 1/2 cup key lime juice and 1 teaspoon key lime zest and whisk until smooth. Pour filling into the cooled crust, using a rubber spatula to carefully spread evenly across the pan.

Bake in the preheated oven for 15 minutes, or until the custard is set. BE CAREFUL NOT TO BAKE — the outside of the custards should be firm, but the center should still be jiggly. The bars will continue to set outside the oven. Transfer the pan to a wire rack to cool completely, before chilling for at least 2 hours before serving.

Cut into 2 inch squres. Top with whip cream!! Sprinkles just for fun!!

Cinnamon Sugar Scones

Scones:

2 cups flour

4 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 1/4 cups heavy cream

Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, baking powder, salt, and cinnamon (by hand). Pour in heavy cream. Mix or knead by hand, just until combined. Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches. Note: Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 tablespoon heavy cream

1 tablespoon butter

Scald the cream and butter. (usually scalded at a roaring boil, or a min. in the microwave)

Mix together until icing consistency is like you like it. Drizzle over the warm scones. if you are not getting the consistency you want little more cream or powdered sugar depending on the thickness of the glaze you like.

Sloppy Joe Tater Tot Casserole

Yields 9 x 13-inch pan

• 1.5 pounds ground beef
• 1 can sloppy Joe sauce
• 1 cup shredded sharp cheddar cheese
• 1 package tater tots
• half a small bag of frozen mixed vegetables
• 1/2 teaspoon garlic salt

1. Preheat oven to 450 degrees F.
2. Brown hamburger and drain off the grease.
3. Add back to the pan and pour in sloppy Joe sauce, vegetables and garlic salt. Cook until warmed.
4. Pour meat into a 9 x 13-inch pan, sprinkle with shredded cheese and top with frozen tater tots.
5. Bake for about 20-30 minutes until the tater tots are crispy and cooked.

Biscuit and Gravy Casserole

INGREDIENTS

2  cans large, flaky biscuits (such as Grands)

1  pound ground breakfast sausage and or bacon

6 Tablespoons flour

1 teaspoon salt

1 teaspoon cracked black pepper (best if it comes from a grinder)

5 cups milk

1/4 teaspoon ground sage

INSTRUCTIONS

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 9x13) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add sage, salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
15. Constantly stir your gravy with a wisk to keep out the globs.. If the gravy is too thick, add a bit more milk. 
16. Pour gravy over the
    cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 25 minutes or until golden brown.
19. Serve immediately.
20. Enjoy!

Lemon Lush

Lemon Lush

Layer 1:

-1 1/2 cups Flour

-1 1/2 sticks (3/4 cup) Butter, softened

-2 T of granulated sugar

-3/4 cup chopped Pecans (optional)

Smash and smush it together and put in the bottom of a 9x13 pan. Bake at 350 for 15-20 minutes or until lightly browned. Let cool.

Layer 2:

-1 (8 oz) bar Cream Cheese

-1 cup Powdered Sugar

-1 (8 oz) container Cool Whip

Beat together until combined and spread on the first layer.

Layer 3:

-2 small boxes instant Lemon Pudding (You can make this with all kinds of pudding flavors!)

-3 cups Milk

Combine until pudding is thick. Spread as the next layer.

Layer 4:

-1 pt. of lightly sweetened heavy cream , whipped until stiff

-Or one 8 oz. container of cool whip

Spread on top

Best if made early in the day or the day before.. Sets up better that way.

Pineapple Fanta Apple Dumplings

 Pineapple Fanta Apple Dumplings

 1 Granny Smith apples

1 can crescent rolls

1 stick butter

3/4 cup sugar

1 teaspoons vanilla

cinnamon

1/2 can Pineapple Fanta

Peel and core apple. Cut apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 8 x 8 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Pineapple Fanta around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 30-40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Caramel Apple Crisp

CARAMEL APPLE CRISP
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp. Cinnamon
1/2 t. Apple pie spice (yes more cinnamon)
40-50 caramels, cut up into small pieces
9 cups baking apples, peeled and sliced (granny smith works well, make sure it is a tart apple)1/4 cup lemon juice
Combine flour, sugar, cinnamon and apple pie spice; add caramels and stir to coat. In a separate bowl, toss apples with lemon juice. Stir in caramel mixture and spread into a greased 13" X 9" baking pan. Add Topping.
Topping
1/4 granola
1/2 cup brown sugar
1/3 cup all-purpose flour
4 T cold butter
2/3 cup old fashioned oats
1/2 cup walnuts, chopped

Combine sugar and flour in small bowl; cut in butter until crumbly. Add oats, granola and walnuts; sprinkle over apples.
Bake at 350 degrees for 30 to 40 minutes, or until apples are tender. Makes a bunch.

7-up Pound Cake

1 cup (2 sticks) butter or margarine

1/2 cup vegetable shortening

3 cups granulated sugar

5 large eggs

3 cups flour Pinch of salt

3/4 cup 7Up

FOR LIME GLAZE:

1 1/2 cups powdered sugar

Zest of 1 lime

3 to 4 tablespoons fresh lime juice

Instructions:
For cake: Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan. Using a mixer, cream butter and vegetable shortening, then gradually add sugar until light and fluffy. Add eggs one a time, beating well after each addition. Reduce mixer speed to low, then add flour until fully combined. Add salt and mix. Gently fold in 7Up, taking care not to overmix. Pour batter into prepared bundt pan. Bake 1 hour, 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto serving plate, then cool completely. Drizzle with Lime Glaze. For glaze: In a small bowl, combine sugar, zest and juice until well-blended and smooth.

Easy Taco Soup

• 
  
  2 pounds hamburger
  
• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomato with green chilies
• 1 can (4 ounces) chopped green chilies, optional
• 1 envelope ranch salad dressing mix

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

Pineapple Angel Food Dessert

1 box Betty Crocker Angel Food Cake Mix

1 can 20 ounce crushed pineapple with juice.

Fold the two ingredients together until just mixed.

Pour into greased 9x13 glass dish.

Bake at 350 degrees for 35 min. (remember everyone's oven is different. The first time you make this start keeping an eye on the cake at the 30 min. mark)

Serve cold with fresh whipped cream on top.

Tweaked Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 16 oz container sour cream

1 can condensed cream of chicken soup

1/2 cup white wine

3 tsp Worchestire sauce

1 tsp sage

1 T minced garlic

1 T hot sauce

2 T honey mustard dressing

1/4 tsp pepper

salt to taste

1 cup shredded sharp cheddar cheese

2 cups crushed Ritz crackers or crushed pretzels

1 stick melted butter

1 T poppyseeds

Instructions:

Preheat oven to 350 degrees.

Boil raw chicken breasts with lemon pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup, sour cream and other eight ingredients.

Top with shredded cheese.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and cheese

Bake for 30 minutes in the preheated oven at 350, until the top of the casserole is browned and the sauce is bubbly. 

Pineapple Blueberry Crunch

1 can crushed sweet pineapple

1 can blueberry pie filling

1 box pineapple cake mix (can use yellow or lemon)

1 stick butter

1/2 c. chopped walnuts

Cover the bottom of baking dish with the pineapple, juice and all. 

Then cover that with the can of blueberry pie filling.

 Then sprinkle DRY the box of cake mix and dot with the butter and sprinkle the chopped pecans. 

Transfer batter to an ungreased 9x13 inch pan.

Bake in a preheated 325°F oven until golden brown and a cake tester inserted in center comes out clean.

Almond Poppyseed Bread with Sugar Crust

Almond Poppyseed Bread

3 c. bread flour

2-1/2 c. white sugar

1-1/2 tsp. salt

1-1/2 tsp. baking powder

1-1/2 T. poppy seeds

1-1/2 c. almond milk (or reg. milk )

1 c. + 2 T. canola oil

3 large eggs,

1-1/2 tsp. vanilla

1-1/2 tsp. almond extract

for the sugar crust:

3/4 c. white sugar

1/4 c. freshly squeezed orange juice

1/2 tsp. vanilla

1/2 tsp. almond extract

2 tsp. unsalted butter, melted and slightly cooled

Preheat oven to 350°. Grease two 8-1/2″ x 4-1/2″ loaf pans with shortening and flour and set aside.

 Combine the flour, sugar, salt, baking powder, and poppy seeds. Mix on low, just until combined.

In a separate  bowl, combine the rest of the ingredients – the milk, canola oil, eggs, vanilla, and almond extract.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then raise the mixer speed to medium and beat for one more minute.

Pour batter into prepared loaf pans and bake for about 1 hour and 5 minutes(can take longer depending on humidity and altitude, just watch them closely), or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated.

Cool the bread and then brush glaze on and let sit for several hours until crust has formed.

Blueberry Lemon Muffin Cake

Blueberry Lemon Muffin Cake 

1 pkg plain yellow cake mix

1 pkg lemon jello

1 cup plain yogurt 

1/2 cup vegetable oil 

1 teaspoon lemon zest

4 large eggs 

1 cup fresh blueberries, rinsed & drained 

2 teaspoons confectioners sugar, for dusting, optional 

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 10" tube pan with solid vegetable shortening, then dust with flour. 

2. Measure out 2 tablespoons of the cake mix & reserve it. Place the remaining cake mix, jello mix, yogurt, oil, water, zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. 

3. Toss the blueberries with the reserved cake mix. 

4. Pour two thirds of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit. Place the pan in the oven. 

5. Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan, 55-65 min. Remove the pan from the oven and place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a rack, then onto another rack so that the cake is right side up. Allow it to cool completely 30 minutes more. 

6. Place the cake on a serving platter & drizzle confectioners glaze over cool cake. 

Lemon Breakfast Cake

Lemon Breakfast Cake

Cake:

1 cup sugar

3 eggs

4 T. oil

1 cup buttermilk

1 t. vanilla

2 c. self rising flour

1T. baking powder

Topping:

rind of one lemon

juice of one lemon

1/2 c. regular flour

1/2 c.  sugar

1 stick melted butter

Preheat oven to 350 degrees

Mix first three ingredients until light and fluffy and sugar is dissolved.

Add the flour, baking powder, buttermilk and vanilla.

Mix all the ingredients until fluffy, approx 3 min on med-high speed.

Pour into greased 11x7 cake pan.

While the cake batter is mixing.

Mix together the lemon rind, flour and sugar..

Sprinkle evenly over cake batter.

Pour melted butter over dry mixture.

Bake in oven for 30 minutes.

When taken out of oven. Prick with a fork and then pour lemon juice over cooked cake.

Sprinkle sugar over top.

Let cool for 15 min. before serving.

Pecan Pie Bars

Pecan Pie Bars

Ingredients:

For crust:

2 sticks unsalted butter, softened

2/3 cup packed brown sugar

2 2/3 cups all-purpose flour

½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter

1 cup packed light brown sugar

1/3 cup corn syrup

2 tablespoons heavy cream

2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Spicy Saltine's

• 1 ¼ cups canola oil
• 1 (1 ounce) package ranch dressing mix
• 2 tablespoons red pepper flakes
• 1 (16 ounce) box saltine crackers
•  Mix the oil, ranch dressing mix, red pepper flakes and crackers in a glass jar and shake until well mixed. Pour over the saltine crackers that are in a large bowl with a lid. Gently mix for 15 minutes. Put on lid and turn bowl over and let it rest for another 15 min.