Lemon Squares

Here is the Recipe I used!
Lemon Squares
Crust
2 cups unsifted all purpose flour

1/2 cup unsifted icing sugar

1/4 teaspoon salt

1 cup margarine

Preheat oven to 350°F.
In a bowl, stir together the flour, icing sugar and salt. Cream in the margarine until the mixture turns into a pliable dough. Pat the dough evenly by hand into the bottom of a buttered 9"x13" pan.
Bake for 11 minutes. Let cool slightly before adding filling.

Filling: 4 large eggs

1 3/4 cups granulated sugar

1/2 cup lemon juice

1/3 cup all purpose flour

Powdered Sugar for garnish (optional)

While the base crust is baking, beat together all ingredients until smooth.
Pour over the hot baked base. Return the squares to the oven immediately. Bake at 350°F about 25 minutes until pale gold in color. During last 5 minutes, put a cookie sheet below the baking pan to be sure the bottom does not burn.
Remove from the oven. Let cool completely in the pan on a cake rack. Dust with a generous portion of powdered Sugar (optional)
Cut into squares. Store in tightly covered container.

Roasted Corn

Homemade Roasted Corn

Preheat the oven to 350
Place whole corn on cob on oven racks (you do not have to wet or do anything else to it)
Roast in the oven for 30 minutes or until tender!
When finished if you grab the top of corn and grab the silk from the top and pull it you will get most of the silk off the corn so when you peel the corn you don’t have very much work to do!
Butter and Season as you like!

Healthy Bananna Nut Muffins!

Preheat oven 400 degrees

Bowl 1

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt

Bowl 2
2 large eggs
1 cup milk
2/3 sugar or packed light brown sugar
1/4 cup of unsweetened apple sauce
1 tsp vanilla

1 bananna mashed
1/2 pecans

Add wet ingredients to dry and mix together just until mixed Add the bananna and pecans. Do not over mix
Divide Batter in Cups Bake until tooth pick comes out clean approximately 20-25 minutes for standard size muffins

I used 1/2 cup of apple sauce in mine and it was okay, but was a little stick so I cut it by half for this recipe

Baked Rigatoni

Smoked Gouda Baked Rigatoni

my take on This Recipe

1 package of rigatoni
3 Tablespoons of butter
1/2 cup of flour
4 cups of milk
1 cup and 3/4 of smoked gouda
mozzerella for topping
salt and pepper to season
pkg of turkey lunch meat deli style!

1. Cook and Drain Pasta

2. make your white sauce and add ham and seasoning, then add cheese!

3. Add your pasta and put into individual serving dishes or a large 9x13 baking dish.

4. bake 425 for 25 minutes!

Salmon Patties

Salmon Patties

2 cans of canned salmon
3 Tablespoons of Flour
2 Eggs
Salt/Pepper- Dill optional
Oil


First debone salmon . In a bowl mix salmon flour and eggs. Salt, pepper to taste and if you like add a little bit of dill! In a frying pan add maybe a 1/4 inch of oil and get hot. Drop patties by tablespoon full and flatten. Fry about 4 or 5 minutes per side until golden brown!

Enjoy!

skillet corn

Skillet corn

32 oz of corn
1 onion (diced
2 bell peppers (diced)
1 lb of bacon (diced)
salt
pepper

In a deep skillet fry bacon until it is completely brown but do not drain (this is where your flavor will come from). Next add in onion and bell pepper and saute until tender! Finally add in your corn and cook until completely cooked! Salt and Pepper to taste! Like I said you could probably put some cumin and garlic and it would be really wonderful but it is not bad as is.

coconut meringue pie

INGREDIENTS
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
:
DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.