Friday, January 29, 2010

(Rainy Day) Lemon Squares

 Lemon Squares
from San Francisco pastry chef Emily Luchetti

for the crust:
1 1/2 c. flour
1/2 c. powdered sugar
12 T cold butter, cut into 1/2 inch pieces

To make the crust: Preheat oven to 325 degrees. Combine flour and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add butter and continue to mix until butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.  Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. 

Reduce oven temperature to 300 degrees.

for the filling:
6 large eggs
3 cups sugar
1 cup plus 2 T. fresh squeezed lemon juice
1/2 c. flour

To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares, with a wet, sharp knife, measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.

Enjoy! Just try not to think of how much butter and sugar went into this recipe, or else there's no point in even making them. :) 

Thursday, January 14, 2010

Jello Cake

Jello Cake

  • One box cake mix- lemon, white or strawberry work best for this
  • One large box of Jello
  • One box pudding (we used Vanilla)
  • Cool Whip
Make cake as directed.
Using the back end of a wooden spoon, make hole all over in the cake. You DON'T need to wait for the cake to cool to do this. Make as many holes as you'd like. These holes are how the Jello gets inside.
Make Jello according to package directions, but use one less cup of water.
Pour Jello over the cake and into the holes.
Cool in refrigerator for at least one hour.

Make pudding using one less cup milk than called for on box.
Mix pudding and Cool Whip and use as frosting on the cake.
Keep Cake in fridge before eating.

Friday, January 8, 2010

Cold Cereal

  • Milk (fresh or canned)
  • Favorite dry cereal

  • Pour cereal into a HUGE bowl.
  • Pour milk over the cereal.
  • Use spoon to mix the cereal and milk so that it is the perfect amount of crunchy and soft.
  • Sit in front of the TV or computer and enjoy!

Try using chocolate milk.
This recipe works best when you are still in your jammie wams!

Hot and Sweet Drumsticks


- 1 cup Apricot Preserves

-1/2 cup ketchup

-1/4 cup soy sauce

-2 teaspoons minced garlic

-2 teaspoons hot pepper sauce

-3 lbs chicken drumsticks, thighs, breasts, etc.


1. Preheat oven to 350 degrees. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot peper sauce. Cook and stir over medium-low heat until preserves are melted.

2. Arrange chicken in a single layer on a 13. x 9" baking pan, or cookie sheet. Pour sauce over chicken, turning to coat. Bake, uncovered, or 40-45  minutes or until chicken is done, spooning sauce over drumsticks while baking.

Chicken Cordon Bleu


- 6 skinless, boneless chicken breast halves (I buy the fresh, packaged thin chicken to make it easier)

-6 slices swiss cheese

-6 slices ham

-A whole buncha bread crumbs, on a plate (about 1 cup)

-1 teaspoon paprika

-3 tablespoons butter, 3 tablespoons vegetable oil

- 1 teaspoon chicken bouillon granules

-1 tablespoon cornstarch

-1 cup heavy whipping cream (you can use two cups whipping cream and some extra bouillon to make more sauce)


1. Place a cheese and ham slice on each chicken breast within 1/2 inch of the edges.  Roll and fold the edges of the chicken over the filling and secure with toothpicks Mix the bread crumbs and paprika on a large plate and coat the chicken pieces.

2. Heat the butter and oil in a large skillet over medium-high heat, and fry the chicken until browned on all sides  (about 10 minutes).

3. Bake in oven at 350 degrees for 20 minutes. While chicken is baking, pour heavy whipping cream into saucepan. Add chicken bouillon and mix together. Add cornstarch until it's the thickness you desire.

Three Cheese Chicken Penne Pasta Bake


-1 1/2 cups multigrain penne pasta, uncooked

-1 pkg. (9 oz) fresh spinach leaves

-1 lb. boneless skinless chicken breasts, cut into bite size pieces

- 1 jar (14.5 oz) spaghetti sauce

- 1 can (14.5 oz) diced tomatoes, drained

-2 oz. (1/4 of an 8-oz. pkg.) philadelphia cream cheese

- 1 cup shredded mozzarella cheese


1. Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min.

2. Cook and stir chicken in large skillet for 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.

3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon into 2-quart baking dish.

4. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Weeknight Lasagna Toss

Weeknight Lasagna Toss
(from Kraft food magazine)

This is one of the best, easiest lasagna’s I’ve ever made! You’ll appreciate how easy this is, and your family will probably think it took you three hours to make it.


-1 lb. lean ground beef
-2 green peppers, chopped (optional)
-3 cloves garlic, minced
-1 jar (26 oz.) spaghetti sauce
-1 2/3 cups water
-¼ cup Zesty Italian Dressing
-12 oven-ready lasagna noodles (uncooked, broken into quarters); or 12 regular -lasagna noodles (if using regular noodles, cooking time will be 30 minutes, and increase water to 2 cups)
-1 cup shredded mozzarella cheese


-Brown ground beef in large saucepan. Drain.

-Stir in peppers, garlic, spaghetti sauce, water, and dressing; bring to a boil. Add noodles; stir. Cover.

-Cook on medium-low heat for 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand until cheese is melted. Serve with green beans, French bread, or cottage cheese.

Thursday, January 7, 2010

Chicken Enchiladas

Yummy yum yummy! That's all I have to say about these.


-4 skinless, boneless chicken breasts (I use about 8 chicken tenders)

-1 onion, chopped

-1/2 pint sour cream

-1 3/4 cups shredded cheddar cheese (also good with a little mozarella)

-1 tsp. black pepper

-1 tsp. garlic salt

-1 can (7 oz-ish) tomato sauce

-1 tablespoon chili powder

-1 small can green chiles, or 1 chopped green bell pepper

-8 (10-inch) flour tortillas

-1 can (12 oz) red enchilada sauce


1. Preheat oven to 350 degrees

2. In a medium skillet, cooke chicken. Cube chicken and drain fat. Add the onion, sour cream, cheddar cheese (about 1 cup- save some for the end), pepper, and garlic salt. Heat until cheese melts. Stir in tomato sauce, chili powder, and green chiles or green pepper.

3. Grease a 9 x 13 baking dish, and arrange tortillas in the dish. Spoon even amounts of the mixture into each of the tortillas. Roll tortillas closed and place them next to each other in the dish. Pour red enchilada sauce over top of all tortillas. Cover with the rest of the cheese (about 3/4 cup) Bake uncovered in oven for 20 minutes.