Luscious Lemon Bars

Crust
1 C butter
2 C flour
1/2 tsp salt
1/2 C powdered sugar

Filling
4 eggs
6 TBS lemon Juice
6 TBS flour
1 1/2 C sugar

Crust: Mix butter, flour, salt and powdered sugar and pat into cookie sheet with sides.  Bake at 350 degrees for 20 minutes.  Filling: mix eggs, lemon juice, flour and sugar; beat together.  Add filling, pour on top immediately.  Bake for 25 more minutes.  Sprinkle with powdered sugar.

Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!)
1 packet taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 small onion, chopped
1 (4 oz) can green chilis
1 teaspoon lime juice
1/4 cup water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 can enchilada sauce (you can use red or green)
green onions, chopped
olives, sliced
tortillas (I usually get about 12 good-sized enchiladas)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9×13 pan (or two 9×9″ pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

This recipe is also from sixsisters. :D

Slow Cooker Sweet BBQ Chicken Recipe

Slow Cooker Sweet BBQ Chicken Recipe:

(Makes 4 servings)

Ingredients:

4 boneless, skinless chicken breasts (frozen or thawed)

1 (18 ounce) bottle barbecue sauce

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 Tablespoon Worcestershire sauce

Directions:

Place chicken breasts in the bottom of slow cooker. In a mixing bowl, combine barbecue sauce, brown sugar, vinegar and Worcestershire sauce. Pour sauce over chicken. Cover and cook on high 3-4 hours or low for 4-6 hours.

 

This recipe was found at http://www.sixsistersstuff.com/2013/05/slow-cooker-sweet-bbq-chicken-recipe.html

Chess Squares

 

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.


I copied this recipe from:

 http://www.kevinandamanda.com/recipes/dessert/chess-squares.html#ixzz2VRwzUWVI

Divinity

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 teaspoon vanilla

2/3 cup coarsely chopped nuts

 

Directions

1.      Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2.     Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

3.      Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

 

http://m.bettycrocker.com/recipes/divinity/6bd6e6d7-fd23-47e2-a120-facc19bca138

Pepparkakor

2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
1 tsp ground cardamom
½ tsp allspice
1 tsp of salt (omit if using salted butter)
1 tbsp baking soda
1 1/3 c. unsalted butter

1 ¼ c. regular white sugar
¾ c. brown sugar
 1 small egg
the peel of one lemon
1 ¼ c. golden syrup (molasses)
1 ¼ c. heavy cream
4 ¾ c. flour

Day one: Sift the spices and the baking soda in a bowl. Mix butter with the two sugars, add the spices and the egg. Add lemon, golden syrup (molasses), cream and finally flour. This will be fairly sticky – don’t worry! Stick it in the fridge overnight. Instead, make a log or at least flat discs, wrap in plastic, and chill.
Day two. Take out small pieces of dough at a time, and roll out on a floured work surface.
Bake in the oven, at 350 F for 7-8 minutes, depending on size.

Delicious Pumpkin Pie

Ingredients:

2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/2 cup cold water 2 cups mashed, cooked pumpkin 1 (12 fluid ounce) can evaporated milk

2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3.	With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4.	In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. I found this recipe at allrecipes.com