Lemon Brownie Bars

The  Batter

1 1/2 cup all-purpose flour

1 1/2 cup granulated sugar 

1/4 teaspoon salt 

1 cup (2 sticks) unsalted butter, softened

4 large eggs

2 tablespoons lemon zest

Juice from 4 lemons (about 1 cup)

Tart Lemon Glaze 

1 rounded cup powdered sugar

4 tablespoon lemon juice 

8 teaspoons lemon zest 

Preheat oven to 350°F. Grease/Spray an 9x13-inch baking dish with butter/cooking spray and set aside. 

Zest and juice four  lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 25-30 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve! Super Yummy!!!!!

Chicken veggie spaghetti

2-3 Boneless skinless chicken breasts
2 Zuchini's  diced
1 Can petite diced tomatoes
Basil (to taste)
Salt and pepper (to taste)
oregano (to Taste)
1/2 onion chopped
Garlic 2 cloves
Parmesean cheese (to taste) (about a half cup)
Spaghetti noodles

Dice chicken and cook in olive oil until fully cooked
add zuchini,diced tomatoes, basil, salt and pepper, and oregano, garlic and onion.
cook until veggies are tender about 5-6 minutes add parmesean cheese and stir until well combined.

Serve on top of spaghetti or whatever noodles you like best.
Yummo!
Have fun in the kitchen!

Saucy Pockets

I made these one day with just some stuff in my fridge and it was so yummy.

1 lb ground beef
1 package refrigerated biscuits
Cheese (any kind)
1 can tomato paste
1 can water
Salt and pepper to taste
Italian seasoning

Brown beef in a skillet, drain fat,
add tomato paste and seasonings and water and let simmer about 5 minutes.
Preheat oven to 350

Stretch biscuit dough out into big circles.
place some beef mixture onto a biscuit and add some cheese, top with another biscuit and pinch closed.
Place on baking sheet and cook in oven for 10-15 minutes or until biscuit is fully cooked.

Great if served with some ranch dressing for dipping.
Have fun in your kitchen!

Butterscotch Haystacks

Ok if you need a quick yummy treat to take somewhere these are such a great idea.

1 package Buterscotch chips
3/4 cup peanut butter
2 1/2 cups mini marshmallows
1 can Chow mein noodles

Melt Butterscotch chips in a microwave safe bowl first for a minute and then 30 second intervals. when melted add peanut butter and stir until well combined.
Add chow mein noodles and marshmallows and stir to coat evenly.
Drop by spoonfuls onto waxed paper refrigerate for 15 minutes and you have yourself a yummy treat in less than 30 minutes!!!
Remmber to have fun in your Kitchen!

Chicken Tortilla Soup

3 Boneless skinless chicken breast boiled and shredded
1 can petite diced tomatoes with chili's
1 small bag of frozen corn
1 can black beans
2 Can chicken broth
2 cans water
2Tbsp Chili powder
2 Tbsp Cumin
salt and pepper to taste
Tortilla chips
Cheese shredded
Avocado

Combine broth and water and add chicken, corn, beans. tomatoes, chili powder, cumin, salt and pepper. Bring to boil reduce heat simmer for about 30 minutes or more!

to serve
you can serve over rice or by itself.
when serving add avocado slices and crumble chips in soup. and top with cheese.
Enjoy the yumminess!
And remember to always have fun in the kitchen!

Chicken Vegetable soup

3 boneless skinless chicken breasts

1 bunch celery

2 bunches Broccoli

1 head cabbage

1 can petit diced tomatoes

1 can chicken broth

1 carton Vegetable Broth

3 cups Water

Salt and pepper to taste

3 Garlic cloves

2 Tablespoons Italian Seasoning

Boil chicken for 20 minutes and shred

Combine broths and water in a large pot and bring to a boil then reduce heat to med low.. add celery and cabbage and chicken and seasonings. cook for about 45 minutes and then add broccoli and tomatoes. Simmer for as long as you want, until veggies are nice and soft and soup has good flavor

Served with Shredded cheese on top by itself, or over rice.

I hope you enjoy on a cold wintery day !

Remember to always have fun in the kitchen!

cook for about 

Herbed Roast

• So one day I was looking for a good roast recipe and stumbled across one that I thought sounded good, well after making it a couple times I changed the recipe a little and added stuff. So I hope you enjoy.
• This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and I just love it!
• Its great on some fresh garlic bread too as a sandwich!
• 
  
• 2 tablespoon garlic powder
• 2 tablespoon ground mustard
• 2 teaspoon salt
• 2 teaspoon pepper
• 1 (6 pound) beef rib roast (I use whatever roast I can find) 
• 1/2 cup water
• 1/2 cup beef broth 
• 1 tablespoon red wine vinegar or cider vinegar

Directions

1. Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350 degrees F for 2-3/4 to 3 hours, basting every half hour with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F. Let stand for 10-15 minutes before slicing.

Hope you enjoy!

Don't Forget to have Fun in the Kitchen!