Lemon or Lime Bars

Lemon or Lime Bars 

Crust:

• 2 cups flour
• 2 sticks butter
• ½ cup powdered sugar 

Filling:

• 4 eggs
• 4 Tablespoons lemon juice (or lime juice with a few drops of food coloring)
• 2 cups sugar
• 4 Tablespoons flour
• 1 teaspoon baking powder
• ½ teaspoon salt

1. Melt butter in 13 x 9 pan.  Mix 2 cups flour and powdered sugar.  Pour into pan and stir into butter.  Press down firmly.
2.  
3. Bake 20 minutes at 350 degrees.  Beat together eggs and lemon juice. Stir in  sugar, baking powder, and 4 tablespoons flour.  Bake at 350 degrees for 25 minutes.  Sift powdered sugar on top while still hot.

 

Movie Time Mix

• 4 cups Rice Chex
• 4 cups Corn Chex
• 1 cup roasted cashews or roasted peanuts
• 1 cup thin straight pretzels 
• 3 cups cheddar Gold Fish crackers
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• ¾ teaspoon Lawry's seasoned salt
• ¾ teaspoon Jane's original Krazy Mixed-Up Salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon of Cayenne pepper

1. Microwave the butter one minute in a microwave safe container.
2. Mix all seasonings and Worcestershire sauce into the butter and stir well.
3. Pour all the crunchy ingredients into a 13x9” dish.
4. Pour the liquid mixture all over the dry ingredients, stirring to distribute it.
5. Microwave for 2 minutes on high.
6. Stir.
7. Microwave another 2 minutes on high.
8. While doing this put ingredients away and spread paper towels on a surface that will cover approximately 2 feet by 3 feet area.
9. Stir again.
10. Microwave another 2 minutes.
11. Pour contents over the paper towels, spreading them so that the towels absorb any excess of the butter and spice mixture.
12. Enjoy with your favorite movie or any other activity that you like.  

Philly Cheesesteak Boats

3 thin sliced breakfast steaks

3 green bell peppers

1 vidalia onion

Adolph seasoned tenderizer

8 ounches sliced mushrooms

Olive oil spray

6 slices of provolone cheese

Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.

Spray foil with olive oil spray.

Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.

Spray skillet with olive oil spray.

Season meat with Adolph's seasoned tenderizer.

Brown the steaks on each side. Remove skillet from the heat.

Chop onion into pieces about one inch in length.

Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.

Saute the onions and mushrooms.

Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.

Add 2 tablespoons water to aid in steaming the vegetables.

When sauteed, remove from the heat.

After the 30 minutes of baking of the the bell peppers, remove the pan of them.

Remove the foil from the top.

Spoon the meat, onion, and mushroom mixture into the six green pepper boats.

Return to the oven for 20 minutes.

Remove and place a slice of provolone on each boat.

Return to oven to melt the cheese.

Serve and enjoy.

Hamburger Soup

• 1 lb. ground chuck
• 1 onion, chopped
• 1 tablespoon minced garlic (the refrigerated garlic in a jar)
• ¼ teaspoon pepper
• 1 can tomato soup + 1 soup can water
• 1 can whole kernel corn (undrained) + 2 corn cans of water
• 8 oz. Bowties, uncooked
• 6 cubes beef bouillon

1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
3. Return the meat to the Dutch oven.
4. Brown the chopped onion with the meat for a few minutes.
5. Add the garlic.
6. Add the pepper.
7. Add the tomato soup and stir. Add the soup can of water and stir.
8. Add the corn and the 2 cans of water.
9. Add the pasta.
10. Cook for 30 minutes, stirring frequently.
11. Serve and enjoy.

Egg Salad Sandwich for One

• 1 boiled egg
• 1 sweet pickle
• 1 3-inch piece of celery
• 1 Tablespoon lite mayonnaise
• 1 pinch salt
• 1 pinch pepper
• ¼ teaspoon sugar
• 2 slices Fit and Active Whole Wheat Bread
• 4 leaves baby spinach

1. Chop egg, pickle, and celery.
2. Add salt, pepper, and sugar.
3. Add mayonnaise.
4. Mix.
5. Spread on the bottom whole wheat bread.
6. Distribute the baby spinach.
7. Top with the other slice of bread.
8. Cut and enjoy.  

Breakfast Casserole

• 12 slices of bacon, fried, drained and crumbled
• Non-stick cooking spray
• 6 slices bread
• 8 eggs
• 1-12 ounce can of condensed milk
• 4 ounces 2% milk
• 1 small onion, chopped fine
• 1 teaspoon prepared mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 ounces shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 dish with non-stick cooking spray.
3. Trim crusts off the bread, then cube the bread and spread them over the bottom of the baking dish.
4. Take half the crumbled bacon and half the shredded cheese and sprinkle them evenly over the bread.
5. In a mixing bowl, whisk the eggs for approximately a minute.
6. Whisk in the condensed milk, and 2% milk.
7. Add the chopped onion.
8. Add the prepared mustard, salt and pepper. And whisk about 30 seconds.
9. Pour mixture over the bread, bacon, and cheese over the bottom evenly.
10. Top with the remaining bacon and cheese, spread evenly over the mixture.
11. Bake for 40 minutes.
12. Turn oven off.
13. Let it sit in oven with the door open for 10 minutes.
14. Cut into squares and serve.

Delta Hot Tamales

For years, I have wanted to learn to make tamales. My first attempt tasted more like a flat tire and from what I understand, I was making Mexican tamales. I heard there was a version of the tamale that was made in the Delta, so I decided to give them a try and I am so glad that I did. There are as many recipes as there are cooks perhaps, but these ingredients make it a Delta Hot Tamale. They are made with yellow corn meal instead of masa. They are also simmered instead of steamed. And they typically are a bit more spicy than the Mexican version. They are a little time consuming, but definitely worth it. Notice, this recipe uses butter instead of lard and I think it also adds flavor to the tamales.

24 husks, soaked in hot water for 30 minutes

1 ½ tablespoons of chili powder

1 tablespoon paprika

1 tablespoon salt

2 teaspoons ground cumin

2 teaspoons sugar

¾ teaspoon pepper (I reduced the black pepper to ½ teaspoon because I knew my family would not tolerate it hotter.)

¾ teaspoon of cayenne pepper (I cut this back to ½ teaspoon also.)

Blend spice mixture with a fork.

2 ½ cups of yellow corn meal (not masa)

1 tablespoon baking powder

Mix in the food processor.

12 tablespoons butter

1 ½ tablespoon of spice mixture

Cut into mixture. Pulse several times.

1 ¼ cup of water. Process about 30 seconds.

Reserve ½ cup of mixture.

1 ½ tablespoon cookie scoop to make rounds for each tamale. 24 of them

Meat mixture:

1 lb. 85% ground beef

½ teaspoon baking soda

2 tablespoons water

and the ½ cup of the corn meal mixture

2 cloves minced garlic

1 ½ tablespoon of spice mixture.

Wipe off corn husks to dry them.

Spread a 3 ½ inch square in one corner of the husk. It can be on the edge on the side edge, but ¼” from top edge. Roll one portion of the meat into a log. Place on the mixture. 

Roll the tamale in the husk and fold the bottom of the husk upward. Lay to the side. Repeat 23 times.

Put in bunches of six and tie with a string.

Place the remaining 2 tablespoons of the spice mixture in the bottom of a pan that is at 5” high. Place tamale bunches around the sides. Place 6 cups of water poured into the center of the bunches (or until it is 1 inch below the top of the pan, but not covering the tamales completely or it will wash the filling out. Bring to boil and lower heat to simmer for about 30 minutes. The corn meal should start to separate from the husks. Use tongs to transfer to a platter.

Crank the heat up on the sauce.

Snip twine and spread the tamales out on a platter. This recipe made more than we would eat for one meal, so I unwrapped the ones that we were eating immediately.

Add a 4 ounce can of tomato paste and stir until well blended. Add ½ teaspoon salt and stir.

If the sauce is too thin, add a slurry of 1 teaspoon cornstarch and two tablespoons cold water. Whisk it into the sauce and let it thicken about a minute. Pour over tamales and serve. (Reserve enough sauce for leftovers.)

Bourbon Glazed Pecans

• 6 oz. pecan halves
• ½ cup sugar
  2  tablespoons butter
• ¼ teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons bourbon

1. In an omelette sized skillet, cook the first six ingredients on medium high heat, constantly stirring for 7 minutes. Medium high heat is setting 8 on the small burner of my induction cooktop.
2. Spread them on a silicone cake pan.
3. Allow to cool.
4. Enjoy.

Magic Cookie Bars

½		cup butter, melted
1 ½		cups graham cracker crumbs
1		6 oz. Package semi-sweet chocolate morsels
1		14 oz. can sweetened condensed milk
3/4		cup coconut
1		Cup chopped nuts

1.	Melt butter and mix in the graham cracker crumbs.
2.	Press the mixture into the bottom of an 11x13 pan.
3.	Drizzle the sweetened condensed milk over the top.
4.	Sprinkle with the chocolate and chopped nuts.
5.	Sprinkle with the coconut.
6.	Bake for 25 minutes at 350 degrees F (325 for glass dish).
7.	Remove from oven and let cool for about 20 minutes before cutting.
8.	I think these are best the second day.

Nancy's Navy Bean Soup

• 1/3 cup baking soda
• 1 pound dried navy beans
• 8 ounces sliced ham, chopped
• 1 onion, chopped
• 3 ribs of celery, including the leaves, chopped
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 quarts water

1. Place the navy beans in a colander.
2. Pour the baking soda on top.
3. Rinse well with water, examining for defective beans and removing them.
4. Place the beans and all the rest of the ingredients in a crockpot.
5. Cook on high for 6 hours or low for 10 hours.
6. Serve and enjoy.

Canadian Vegetable Soup in Sourdough Bread Bowls

• 2 tbsp. Butter
• 1 onion (finely diced)
• ¾ pound of boiled ham, finely diced
• ½ pound carrots (finely diced)
• 3 ribs celery (finely diced)
• 6 cubes of chicken bouillon
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 4 cups water
• ¾ cup Bisquick
• 4 cups milk
• 1 teaspoon salt
• 4 ounces beer
• 8 ounces shredded cheddar cheese
• Olive oil spray

1. Sour dough bread bowls, purchased from the bakery (optional)
2. In a Dutch oven, saute the onions and celery in butter.
3. Add the ham and brown it a bit.
4. Add the carrots and, paprika, and pepper.
5. Add the chicken bouillon cubes and 4 cups of water.
6. Cook 15 minutes until the carrots are done on medium, stirring often to keep from burning.
7. Add the paprika and black pepper.
8. Stir a cold water into the Bisquick and make a paste of it.
9. Stir the Bisquick mixture into the vegetables.
10. Add the milk and stir in under low heat to prevent from burning.
11. Add 1 teaspoon salt.
12. Add 4 ounces of beer. (You know what to do with the rest of the bottle.)
13. Add 8 ounces shredded cheddar cheese.
14. Stir frequently to keep from sticking.
15. Heat for 10 minutes.
16. While soup is cooking, hollow out the sourdough bread bowls. Spray with olive oil, and toast in the oven at 400 degrees.
17. Serve in bowls or bread bowls and enjoy.

Cheeseburger in Paradise (Healthier Version)

Ingredients:

• 1 pound lean ground beef
• 1 onion, chopped
• ½ teaspoon garlic salt
• ½ teaspoon seasoned salt
• 1 teaspoon Worcestershire sauce

• ¾ cup shredded reduced fat (2 % milk) cheddar cheese
• ¼ cup shredded part skim shredded mozzarella

• 1 cup 2% milk
• 2 eggs
• ½ cup Bisquick

Directions:

1. In a skillet, brown ground beef along with the chopped onion, until all the beef is browned. Pat with paper towels to remove any extra fat on it. Add salts and Worcestershire sauce and stir.
2. Mix the two cheeses to distribute evenly.
3. In a blender, mix eggs, Bisquick, and milk.
4. In a lightly greased pie dish, layer the meat mixture, then top with the cheese mixture.
5. Pour the liquid mixture over the two layers.
6. Bake at 375 degrees for 35 minutes or until an inserted knife comes out clean.

Makes 4 generous servings.

Enjoy.  

Nancy's English Toffee

The most difficult part of this recipe is finding the Golden Syrup. It is an amber colored thick syrup. I used Lyle's brand and I got it at at import store. I think it is popular in the UK, but can be purchased over the internet if you can't find it in your local store. I am giving the directions to use specifically for an induction cooktop, as this is what I have. I have found that an induction cooktop had a bit of a learning curve, but I love it. (No burner crevices for stuff to go down into and get trapped.) But if you are using another type stove, use the cold water test and cook until a little bit dropped in it forms a hard ball. It is much easier to use silicone baking pans because it will not stick, and that is all I will ever use for similar projects any more. One recipe of this makes one 20 count tarltet pan full of candies.

Equipment:

• 1 wooden spoon
• 2 quart saucepan
• timer
• silicone tartlet pan

Ingredients:

• 1 cup sugar
• 1 stick salted butter
• 1 tablespoon white vinegar
• 1/8 cup golden syrup
• 1/8 cup water

Instructions:

1. Measure ingredients and place into saucepan.
2. Set timer for 13:30.
3. Turn the large burner control to halfway between 6 and 7.
4. Constantly stir with wooden spoon until melted.
5. Stir occasionally (about once a minute), until timer goes off.
6. When timer goes off, remove from the heat and pour into the silicone molds.
7. Let cool for an hour and invert on a clean surface.
8. Enjoy.   

Bacon Wrapped Smokies

• 1 lb. Oscar Mayer Little Beef Smokies
• 1 package of Oscar Mayer Center Cut Bacon
• 1 stick butter
• 1 cup light brown sugar
• ½ cup light brown sugar for topping
• wooden toothpicks

1. Cut the bacon strips in thirds.
2. Wrap each Little Beef Smoky in a piece of bacon. Secure with a wooden toothpick.
3. Place in a glass 9 x 13 inch baking dish.
4. Melt 1 stick of butter.
5. Stir into melted butter 1 cup of light brown sugar until melted.
6. Pour the mixture over the wrapped smokies.
7. Sprinkle with the remainder dry light brown sugar.
8. Bake at 375 degrees in the middle oven rack for 20 minutes.
9. Turn heat up to 400 degrees and continue to bake until a pretty brown color. (Mine took 15 more minutes, but check often).
10. Remove and serve.
11. Enjoy.

Jim and Ray Barbecue Beef Sandwich

• 1 cup leftover roast beef (chunked or pulled)
• ½ cup Sweet Baby 
• Ray's barbecue sauce
• 2 tablespoons Jim Beam Bourbon
• 2 tablespoons water
• 4 slices bread or 2 buns
• olive oil spray
• minced garlic
• Kosher dill pickle spear

1. Reheat the chunked or pulled roast beef in a saucepan with the water.
2. Add the barbecue sauce.
3. Add the Jim Beam and stir.
4. Heat until warm.
5. Spray bread lightly with olive oil spray.
6. Rub with minced garlic.
7. Toast in oven at 400 degrees until both sides of the bread are brown.
8. Remove from the oven.
9. Add beef mixture.
10. Serve with a kosher dill pickle spear.

Makes 2 sandwiches.  

Butterfly Fruit Plate

• Oranges
• Lemons
• Strawberries
• Black Grapes
• Kiwi Fruit
• Red Grapes
• Green Grapes
• Starfish fruit

1. Make template for butterfly.  
2. Trace on to foam board.
3. Cut out the foam board.
4. Wrap with aluminum foil.
5. Slice oranges, oranges,  and kiwifruit.
6. Place fruits on it and serve with picks nearby.
7. Enjoy.

Meltaways

This is the only sugar cookie that I will be making from now on unless they are to be rolled and cut into shapes. These cookies are wonderful!  The dough seems a little dry to handle but it will make GREAT cookies with a delicate texture.

• 1 cup (2 sticks) salted butter
• ¾ cup powdered sugar
• ¾ cup cornstarch
• 1 cup all-purpose flour
• granulated sugar for topping

1. Preheat the oven to 350 degrees.
2. Cream butter with powdered sugar. 
3. Add the cornstarch and mix well.
4. Add the flour, a little at a time, and mix well.
5. Scoop rounded teaspoonfuls of dough into your hands, making the dough into balls. 
6. Place on a cookie sheet with a silicone liner. 
7. Place 12 cookies on each cookie sheet.
8. Flatten each cookie slightly with a glass bottom.
9. Sprinkle with sugar.
10. Bake 12 minutes on the middle rack of the oven.
11. Remove from the oven and let cool two minutes.  Then loosen from the silicone sheet by lifting a portion of the sheet and letting the cookie slide carefully into your hand because these cookies are somewhat fragile.  Transfer to a cooling rack to finish cooling.
12. Frost if you wish with your favorite frosting (optional).
13. Makes 36 cookies. 
14. Enjoy.   

Lemon Cake Mix Cookies

• 1 box Duncan Hines lemon cake mix
• ½ cup canola oil
• 2 eggs
• 1 tablespoon fresh lemon juice
• ½ cup powdered sugar
• granulated sugar for topping

1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine the cake mix, oil, eggs, and lemon juice.
3. Mix well. 
4. Put the powdered sugar in a separate bowl.
5. Drop rounded teaspoonfuls of the mixture into the powdered sugar and roll until completely covered. 
6. Put each coated cookie dough on a cookie sheet lined with a silicone liner.
7. Flatten each cookie slightly with the heel of your hand.
8. Sprinkle with as much granulated sugar as you desire.
9. Bake for approximately 12 minutes (oven times may vary and mine seems a little slow).
10. Cool one minute on the sheet and then remove to a rack with a spatula to continue cooling.   
11. Enjoy. 

Chicken Salad Sandwich

•  ½ cup light mayonnaise
• 1 tablespoon fresh lemon juice
• ¼ teaspoon black pepper
• 1/8 teaspoon paprika
• 2 cups white chicken, chopped in marble sized chunks
• 1 rib celery, chopped
• ½ halved seedless grapes
• ½ cup salted cashew halves
• fresh baby spinach leaves
• croissants

1. Mix the light mayonnaise, lemon juice, black pepper, and paprika
2. Add the chopped chicken, celery,  seedless grapes, and cashews and mix well.
3. Slice croissants in half to make a croissant type bun
4. Cover with baby spinach leaves.
5. Scoop chicken salad on to the lower part of the croissant, top with the croissant.
6. Serve and enjoy. 

Beverage Suggestion:  Homemade Lemonade

Drunken Pups

• 1 package of Hillshire Farms Little Smokies
• ¾ cup Sweet Baby Ray’s barbecue sauce
• ¼ cup Jim Beam whiskey

1. In small crockpot (appetizer sized crockpot), cook the Little Smokies for 3 hours.  
2. Add the barbecue sauce and whiskey and cook for 2 more hours.
3. Serve using a supply of toothpicks.