OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

3 cups vanilla cookie crumbs ( I use Nilla cookies)

¾ cup melted butter

1 cup whipping cream

2 rounded tsp icing sugar (powdered sugar)

1 tsp vanilla extract

9 extra large egg yolks

⅓ cup sugar

Two 10 ounce cans of sweetened condensed milk

1 cup lemon juice

zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

Instructions

Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

Mix together the cookie crumbs and butter.

Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip the cream, icing sugar and vanilla to soft peaks and set aside.

In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

Gently fold in the previously whipped cream.

Pour into the prepared pie crust.

Freeze overnight.

Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Loaded Crack Potatoes

 

Ingredients

cooking spray

1 (32 ounce) package frozen hash brown potatoes, thawed

1 (16 ounce) container sour cream

8 slices cooked bacon, crumbled

1 (1 ounce) package ranch dressing mix

2 cups shredded Cheddar cheese, divided, or more to taste

Directions

Prep : 15 m – Cook : 1 h – Ready In : 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.

Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

PREACHER CAKE

 

Ingredients

2 c sugar (may cut the sugar to 1 cup – 1 1/2 cups as it is very sweet)

2 c all-purpose flour

2 eggs

2 tsp baking soda

1/2 tsp salt

2 tsp vanilla

1/2 c nuts – walnuts or any that you prefer

1 can(s) 20 ounces crushed pineapple – undrained (i use pineapple in it’s own juice)

FROSTING

1 pkg 8 ounce cream cheese – softened

1 3/4 c powdered sugar

1/4 c butter or margarine

1/4 tsp salt

1/2 c nuts – walnuts or any that you prefer

2 tsp vanilla

Directions

1 CAKE: Combine dry ingredients; add remaining ingredients and mix by hand.

2 Bake in a 9 x 13 prepared pan at 350 degrees for approximately 30-45 minutes. Do not over bake or it will be rubbery, but still delicious ?

3 FROSTING: Mix well and spread on cake in pan. Enjoy!

* If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy!

* There is NO milk, butter, or oil in the cake.

* You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.

* I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.

CHICKEN AND RICE CASSEROLE

 

INGREDIENTS:

3 chicken breasts, cut into cubes

2 cups of water

2 cups instant white rice

1 (10.75 ounces) can cream of chicken soup

1 (10.75 ounces) can cream of celery soup

1 (10.75 ounces) can cream of mushroom soup

salt and ground black pepper to taste

1/2 cup butter, sliced into pats

INSTRUCTIONS:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.

Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes befINGREDIENTS:

3 chicken breasts, cut into cubes

2 cups of water

2 cups instant white rice

1 (10.75 ounces) can cream of chicken soup

1 (10.75 ounces) can cream of celery soup

1 (10.75 ounces) can cream of mushroom soup

salt and ground black pepper to taste

1/2 cup butter, sliced into pats

INSTRUCTIONS:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.

Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.ore serving.

No-Bake Lemon Eclair Cake: A Refreshing and Easy Dessert

 

Ingredients

2 (3.4 oz) boxes of instant lemon pudding mix

3 cups cold milk

1 (8 oz) container of whipped topping (Cool Whip), thawed

1 tsp lemon zest (optional)

1 package graham crackers

1 (16 oz) can of lemon pie filling

1 tbsp powdered sugar (optional, for garnish)

Directions

Prepare the Lemon Pudding:

In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.

Gently fold in the whipped topping and lemon zest (if using) until well combined.

Layer the Graham Crackers:

In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.

Add the Pudding Layer:

Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.

Repeat the Layers:

Add another layer of graham crackers on top of the pudding layer.

Spread the remaining lemon pudding mixture over the second layer of graham crackers.

Top with Lemon Pie Filling:

Add a final layer of graham crackers.

Spread the lemon pie filling evenly over the top layer of graham crackers.

Chill:

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, you can sprinkle the top with powdered sugar for an extra touch of sweetness.

Cut into squares and serve chilled.

Ukrainian Honey Cake

 

Ingredients

8 large eggs, room temperature

1 cup sugar

1/2 tsp salt

2 tsp baking soda

2 tbsp white vinegar

1 cup honey

16 oz sour cream, room temperature

2 1/2 cups all purpose flour

Topping

8 oz cream cheese, room temperature

1/2 cup icing sugar

1 cup Cool Whip

Instructions

Preheat oven to 350F

Line a 10X15 pan with parchment paper.

Place the eggs, sugar, and salt in the bowl of a stand mixer outfitted with the paddle attachment and mix on high for 10 minutes.

Combine the baking soda and vinegar, it will foam a bit, stir to combine.

Heat the honey in the microwave for 1 minute.

Add the baking soda mixture, the honey, and the sour cream to the egg mixture and mix on low speed for 30-34 seconds.

Remove the bowl from the stand mixer and continue to fold the mixture until all of the honey is incorporated.

Sift the flour into the egg mixture and gently fold until all of the flour has been incorporated.

Pour the batter into the prepared pan and bake for 30 minutes.

While the cake is baking prepare the topping.

Beat the cream cheese and icing sugar together until smooth. Mix in the cool whip. Refrigerate until needed.

Remove the cake from the oven, cool i9n the pan for 10-15 minutes, remove from the pan and remove the parchment paper.

Trim the ends and sides from the cake. Cut into squares and serve each piece with a dollop of the topping mixture and a drizzle of honey.

Store the cake and the topping in the fridge for up to 3 days.