French Lemon Bars

A traditional favorite.  I think one of the best things about lemon bars is that I always have everything I need in the pantry to make them.  No planning required!

Ingredients:

1 1/2 C flour

1/3 C powdered sugar

3/4 C butter

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3 eggs

1 1/2 C sugar

1 Tbsp flour

3 Tbsp lemon juice

1/4 tsp salt

Directions:

1.) Combine flour and powdered sugar.

2.) Cut in butter.

3.) Grease the bottom and sides of a 9"x13" pan.

4.) Press the dough into the bottom of the pan (as a crust).

5.) Bake the crust for 20 minutes at 350 F.

6.) Meanwhile, combine second set of ingredients.

7.) Pour mixture on top of the browned crust.

8.) Bake again for 20 minutes at 350 F.

9.) Allow to cool.

10.) Cut bars into squares and sprinkle with powdered sugar.

Makes 2 dozen.

Bacon Wrapped Chicken

These are so simple and delicious! I assembled them the night before and just popped them in the oven the next day. I can imagine they would also freeze well (prior to baking). Chicken, bacon, and cheese - what's not to love?

Ingredients:

12 chicken breast tenders

6 oz cream cheese flavored with onion and chives

12 strips of thick, center-cut bacon

seasoned salt, as desired

Directions:

1.) Lay chicken flat on cutting board and flatten with a mallet. (This step is important, as it allows the chicken to roll up easier.)

2.) Spread a layer of cream cheese on each piece of chicken.

3.) Sprinkle seasoned salt on the cream cheese.

4.) Roll up the chicken with cream cheese on the inside.

5.) Wrap one strip of bacon around each chicken roll.

6.) Secure the bacon to the chicken with toothpicks.

7.) Place the bacon wrapped chicken in a 9x13" pan.

8.) Bake at 400 degrees for 30 minutes or until bacon is crispy.

Grasshopper Truffles

You may have tried Oreo truffles. I took that recipe and substituted Grasshopper cookies (Kebbler's version of Girl Scouts' Thin Mint cookies) for the Oreos. This made for the perfect amount of mint flavoring and still a great texture. A must try!

Ingredients:

1 package (8 oz) cream cheese

2 packages (10 oz each) Grasshopper cookies

2 C chocolate chips

Directions:

1.) Soften cream cheese in microwave (about 20 seconds).

2.) Use food processor to finely chop Grasshopper cookies (makes 4 1/2 C).

3.) Blend cream cheese and 4 C chopped cookies.

4.) Shape the dough into 1" balls.

5.) Melt chocolate chips in microwave until runny and smooth - it is very important to stir the chocolate every 10-15 seconds to prevent burning.

6.) Roll the balls in chocolate until covered.

7.) Place on cookie sheet covered with wax paper.

8.) Sprinkle remaining 1/2 C chopped cookies on top of truffles.

9.) Transfer the cookie sheet to the refrigerator.

10.) Allow the truffles to chill 1 hour before handling.

11.) When hardened, store truffles in refrigerator in an airtight container.

Makes 4 dozen truffles.

Mint Chocolate Crinkle Top Cookies

These cookies are the perfect melt-in-your-mouth fudgey consistancy. They are one of Mitch's favorites from childhood. I slightly modified the recipe and added peppermint extract - it was the perfect touch, but I can imagine they are also good without the peppermint. I made them for the first time this week for a group of friends, and they were quickly eaten up. These are going to be a new regular in our house!

Ingredients:

2 C chocolate chips, divided

1 C sugar

6 Tbsp butter

1 1/2 tsp vanilla

2 eggs

1/4-1/2 tsp peppermint extract

1 1/2 C flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 C powdered sugar (for rolling)

Directions:

1.) In a small bowl, microwave 1 C chocolate chips until smooth (about 1 minute) - it is very important to stir every 10-15 seconds to prevent burning.

2.) In a separate bowl, cream sugar and butter.

3.) Beat vanilla and peppermint extract into butter mixture.

4.) Beat melted chocolate and eggs into butter mixture.

5.) Mix in dry ingredients (flour, baking powder, salt).

6.) Add remaining 1 C chocolate chips. Stir.

7.) Chill dough until firm (about 30 minutes).

8.) Roll dough into 1 1/2" balls.

9.) Cover balls with powdered sugar.

10.) Place balls on an ungreased cookie sheet.

11.) Bake at 350 F for 10-15 minutes.

Makes 3 dozen cookies.

Cheese Swirl Bread

I had some time this weekend, so I decided to be adventuresome and try a new bread. This one was tasty, but a little dry. I think I will add more butter and more cheese next time. I think I would also add some herbs (perhaps basil or Italian seasoning) next time. I modified the original recipe, which was a ham and cheese bread with Boursin cheese. Below is the recipe, as I modified it. For step-by-step directions (with pictures) on how to make the bread into this beautiful shape, see cookingbread.com. Next time I make cinnamon rolls, I may use this fancy shape, rather than individual rolls.

Ingredients:

1 C scalded milk

3 tsp yeast

4 C flour

1/4 C butter

2 T sugar

1 tsp salt

2 eggs

1/2 C mozzarella cheese, sliced

1/2 C cheddar cheese, shredded

Directions:

1.) Scald milk (do not let boil) and cool to about 105F.

2.) Add in 1 C flour and mix until smooth.

3.) Add in yeast and 1 C flour. Mix well.

4.) Allow dough to rest for 10 minutes.

5.) Meanwhile, mix butter, sugar, salt, and eggs until blended.

6.) Add the butter mixture into the dough and mix until smooth.

7.) Add in another 1 C flour and mix.

8.) Knead dough, adding flour as needed.

9.) Cover dough and allow to rise in a warm place for 1 hour.

10.) Punch down dough onto a floured counter top.

11.) Roll the dough into an 18" circle.

12.) Follow directions here for forming dough into a fancy shape (stuffing mozzarella cheese into dough while twisting it).

13.) Transfer dough onto cookie sheet.

14.) Sprinkle cheddar cheese on top of dough.

15.) Cover dough and allow to rise in a warm place for 30 minutes.

16.) Bake at 350F for 20-25 minutes.

Makes 10 large rolls.

Beef Barley Stew

We made a huge Crockpot of this stew yesterday, and we will be enjoying it during lunchtime for days to come. If you're not familiar, beef barley stew is basically a beef stew that substitutes potatoes for barley. In the grocery store, you can find the barley in the aisle with dried beans. It's perfect on these blustery cold days we've been having!

Ingredients:
2 lbs. beef round, diced into 1" cubes
6 carrots, cut into coin slices
1 large onion, diced
1 large can (28 oz) diced tomatoes (including juice)
1 C frozen corn
1 green pepper, diced
1 C dried barley
2 cubes beef bullion, dissolved in 2 C water
1 1/2 Tbsp pepper
1 tsp dried basil
1 tsp dried parsley

Directions:
1.) Prepare all ingredients.
2.) Place meat on the bottom of large Crockpot.
3.) Add all other ingredients (except dried herbs) into Crockpot.
4.) Cook on high for 5 hours. (Add basil and parsley during last hour of cooking.)

Makes 10-12 servings.

Downeast Maine Pumpkin Bread

This time of year gives me plenty of excuses to eat lots of pumpkin yummies. Here is another favorite. It makes a TON, so be prepared to gift some to the luckiest of your friends!

Ingredients:

15 oz pumpkin puree

4 eggs

1 C canola oil

2/3 C water

2 C sugar

3 1/2 C flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ginger

Directions:

1.) In a large bowl, mix together pumpkin, eggs, oil, water, and sugar.

2.) Separately mix dry ingredients together.

3.) Combine dry ingredients into first mixture and stir just until blended.

4.) Pour dough into greased bread pans and/or muffin tins.

5.) Bake at 350 F for 30 minutes (muffins) or 50 minutes (bread).

Makes 3 loaves or 36 muffins.