Layered Lemon Dessert

Ingredients:
6 tablespoons butter or
margarine
1 cup all-purpose flour
1/2 cup finely chopped
pecans
FILLING:
1 (8 ounce) package
cream cheese, softened
1 1/2 cups confectioners'
sugar
1 1/2 cups whipped
topping
2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups water, divided
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tablespoon butter or
margarine
1 teaspoon lemon extract
Directions:
1. Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Cool. Beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill.
2. In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice and the remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from the heat; add butter and extract. Cool. Spread over crust.

Sue

I haven't been blogging regularly lately so I will start adding one of my favorite recipes from my blog to this post everyday.

Crumb-Coated Dijon Chicken

2 tablespoons butter or margarine, melted
2 tablespoons Dijon mustard
1 clove garlic, minced or pressed
¼ cup panko (Japanese-style breadcrumbs)
1 tablespoon each grated Parmesan cheese and minced parsley
2 whole chicken breasts (about 1 lb each), skinned, boned, and split
Dijon Sauce (recipe follows)

1. In a wide, shallow bowl, blend butter, mustard, and garlic. In another bowl, mix panko, cheese and parsley.
2. Dip chicken in butter mixture to coat, then dip skinned side of each piece in panko mixture. (I used boneless, skinless breasts and coated them completely.) Place chicken in a single layer, crumb sides up, in a shallow rimmed baking dish.
3. Bake, uncovered, in a 500 degree oven until crumbs are golden and meat in thickest part is no longer pink when slashed (about 15 minutes). Meanwhile, prepare Dijon sauce. Serve breasts whole or cut crosswise into thick slices. Accompany with sauce.

Dijon Sauce
Mix ¼ cup mayonnaise with 2 tablespoons Dijon mustard.

Makes 4 servings. Per serving of chicken: 211 calories, 27 g pro, 6 g carbs, 8 g fat, 80 mg chol, 422 mg sodium.

Per tablespoon of sauce: 72 calories, 10 g pro, 99 g carbs, 8 g fat, 5 mg chol, 200 mg sodium

Thanks so much for your contribution Paula. I do remember that you have a blog that is well-read. I'd love to see your recipes here.

Apple Pie Cobbler
1 can of apple pie filling (standard size)
1 box of white (it HAS to be white) cake mix - about 9 oz.
1/2 cup sugar
1/2 cup butter (melted)
Pecans (however many you like)
Cinnamon (optional)

Directions:
1. Preheat oven to 350 degrees.

2. Spray/grease the inside of an oval baking dish.

3. Layer the apple filling on the bottom.

4. Pour the sugar over the apples.

5. Layer the cake mix over the apples (spread evenly!).

6. Pour melted butter over the cake mix.

7. Sprinkle with cinnamon (optional).

8. Bake for 30 minutes, then remove.

9. Place as many pecans as you wish on top.

10.Return to oven for 15 minutes, then remove --

Serve warm with a scoop of Breyer's all-natural vanilla (or not, its SO good by itself)!

This is in the oven right now for Kamren's 10th birthday. I'll take it by his 4th grade class this afternoon.

I've made it a handful of times since AnnT posted it on her blog. My guys love it and it packs so nicely in their lunch boxes. Sometimes I use leftover coffee for the water. I also only use 1.5 cups sugar and 1/2 whole wheat pastry flour.

Texas Sheet Cake (Buttermilk Brownies)
=======================================
From the Food Librarian's Blog
Source: Better Homes and Gardens

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting

Directions

Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch, or a 14" X 11" baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.

Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.

Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.

Chocolate-Buttermilk Frosting:

In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.

Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container.

Here is a link that might be useful: AnnT's Blog

Terri, thanks for posting AnnT's blog. I used to have it saved--don't know what happened to it. Her pictures are mouth-watering. Happy birthday to Kamren! Your babies are growing up!

Terri, I was browsing the Cooking Forum last week, and came across your rub and maple barbecue sauce.

I made slow-roasted, shredded pork on a bun with it.
Hubby loved it! That is definitely a keeper for us.

Thanks!

I'm so glad you liked it Jasdip..not my recipes..but they've become mine. LOL

Thanks Patti...I know they've all just had their birthdays..18, 13 and 10...EEekk..next step to get through Graduation in about 3.5 weeks.