Lemon Bars

Lemon Square Bars

Rated: Submitted By: RCOMP Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 24

"A traditional lemon bar. These can be dressed up by adding a layer of meringue too!"

Ingredients:

2 cups sifted all-purpose flour 1 cup confectioners' sugar 1 cup butter, melted 4 eggs

2 cups white sugar 1 teaspoon baking powder 1/4 cup all-purpose flour 5/8 cup lemon juice 1 t lemon zest

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.	In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.	Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.	Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Rolo Turtles

Nutrition Facts
Serving Size 1 (1g) Recipe makes 50 servings The following items or measurements are not included below: 50 small pretzel twists rollo candies
Calories 9
Calories from Fat 9		(93%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 5mg		0%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 0.1g		0%
Vitamin A 0mcg		0%
Vitamin B6 0.0mg		0%
Vitamin B12 0.0mcg		0%
Vitamin C 0mg		0%
Vitamin E 0mcg		0%
Calcium 0mg		0%
Iron 0mg		0%
detailed view... how is this calculated?

Those Pretzel Things ( Pecan Rollo Bites)

My niece made these for our 4th of July party and they were gone before dessert was even served! Everyone loved them and kept going back for one more of "those pretzel things"! So easy to make- a definite for my Christmas cookie baskets.

by Kat Rahal

15 min | 10 min prep

SERVES 50

• 50 small pretzel twists
• 50 pieces rollo candies
• 50 pieces whole pecans or walnuts

1. Place pretzel pieces on a baking sheet.
2. Top with one Rollo candy.
3. Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
4. Remove from oven and place a pecan piece on top.
5. Let cool and harden.

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Pork & Sauerkraut (crockpot)

olive oil
honey mustard
3 lb pork loin
1 onion sliced
1 apple sliced
1 bag sauerkraut

Heat olive oil in skillet. Spread honey mustard on pork and brown in hot skillet.

Place onion and apple in bottom of crockpot. Top with pork. Top with kraut.

Cook on low for 6-8 hours until pork is falling apart.

Serve with mashed taters and applesauce.

Chicken & Dumplings (crockpot)

This is a super quick recipe to throw together and it tastes delicious.

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
8 boneless, skinless chicken thighs (don't use breasts, they will get overcooked before the veggies are done)
salt & pepper to taste
2 cans low sodium chicken broth
2 cans healthy request cream of chicken soup

1 can buttermilk biscuits (Or Bisquick dumpling dough, directions on box)

In 5-6 quart crockpot, place vegetables and season with salt and pepper. Top with chicken thighs and season with salt and pepper. Go easy on the salt as there is still salt in the low sodium soups.

Whisk together the soups and pour on top of chicken.

Turn crockpot to high for 4 hours or low for 6 hours or until vegetables are tender.

When vegetables and chicken are cooked, turn crockpot to high. Cut biscuits into fourths and drop into broth. Replace lid and cook for 20-30 minutes until dumplings are cooked through.

This makes a lot. If you want a smaller batch, simply cut all ingredients in half and use a smaller crockpot.

Caramel Cinnamon Rolls

I have been making these "Sticky Buns" (that's what we call them in the DE-NJ-PA region) for about 20 years. I lived in England 18 years ago and even made them for my British friends at our Mom & Me days. Everyone always loves them. This is a two-day recipe or more accurately, an overnight recipe, but the beauty is the work is done the night before and in the morning, you don't have to do anything except pop them in and out of the oven. I did try them once without refrigerating them overnight and they didn't turn out very well. I'm not sure why but the topping must undergo some magical experience while it's in the refrigerator.

I originally found this recipe in a little Pillsbury cookbook but have since changed it up a bit. The nuts and raisins are both optional, depending on your family's tastes. I use my bread machine for the dough but if you don't have one, you can make the dough by hand. I have just recently discovered that these bake better in my Pampered Chef baking pan than in my metal baking pan.

Dough Ingredients:

1 1/4 cup milk

3 T vegetable oil

1 egg

3-1/2 cups bread flour (all-purpose flour works fine, too)

1 package active dry yeast (can use quick rise, if desired)

3 T white sugar

1 teaspoon salt

Topping Ingredients:

1/2 cup packed brown sugar

1/4 cup butter, softened

1 tablespoon light corn syrup

½ - 1 cup pecan halves, coarsely chopped

Filling Ingredients:

2 tablespoons butter, softened

1/4 cup white sugar

2-1/4 t ground cinnamon

½ cup raisins

Place wet ingredients in bottom of bread maker. Top with flour and other dry ingredients. Turn machine to dough cycle.

Meanwhile, mix together all topping ingredients except pecans with a fork. Spread mixture in 13x9 baking pan. Sprinkle nuts on top.

When dough is finished, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle that is approximately 12” x 9”. Spread with 2 T butter. Mix together sugar and cinnamon and sprinkle over butter. Sprinkle raisins on top. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls (Tip: use serrated knife or dental floss for easy cutting). Place the rolls slightly apart over topping in pan. Cover tightly with aluminum foil or plastic wrap and refrigerate overnight or at least 12 hours. (I have refrigerated for two days and they turn out fine.)

Remove pan from refrigerator and let stand in a warm place until doubled in size, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees.

Bake uncovered in preheated oven until lightly browned, 30 to 35 minutes. Immediately invert pan onto cookie sheet or large platter. Leave pan on top for a minute or two so caramel drips onto rolls. Remove pan and serve warm.