Lemon Pudding Bars

Ingredients

• 1 cup butter cold
• 2 cups flour
• 1 (8 oz) package cream cheese softened
• 1 cup powdered sugar
• 1 (8 oz) package cool whip topping
• 3 cups milk cold
• 2 packages instant lemon pudding

Instructions

1. Cut butter into flour with a fork or pastry blender until well combined. Press into 9x13 pan. Bake at 350° for 18-22 minutes. Allow to cool completely.
2. Mix cream cheese and powdered sugar til smooth. Fold in 1 cup cool whip. Spread mixture over cooled crust.
3. Beat milk and pudding with a whisk for 2 minutes. Spread pudding over cream cheese layer. Top with remaining cool whip.
4. Refrigerate for 1 hour before eating. Enjoy!

Lemon Sugar Cookies

 

Ingredients:

1/2 cups butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

2 Tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar (for rolling cookie dough balls)

Directions:

Preheat oven to 350 degrees. Grease light colored cookie sheets with non stick spray and set aside OR line baking sheets with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Vanilla Buttercream Frosting

Ingredients

• 1/2 cup butter softened
• 1/2 tsp. salt
• 2 tsp. vanilla
• 1 vanilla bean, seeded
• 1 envelope Dream Whip you can omit this, but it adds a nice texture to the frosting
• 3 cups powdered sugar
• 3-6 Tbsp. milk

Instructions

1. Cream butter in a large mixing bowl.
2. Add salt, vanilla, vanilla bean seeds and Dream Whip and beat to evenly incorporate.
3. Add powdered sugar and milk and beat, add more powdered sugar and milk as needed to reach desired consistency.
4. Frost cupcakes and eat up!

Coconut Crusted Stuffed French Toast

Ingredients

• 6 1-inch thick slices of French Bread
• 2 large eggs
• 1/2 tsp vanilla
• 1 tbs cream of coconut
• 1 tsp sugar
• 4 oz cream cheese, softened
• 1 tbs cream of coconut
• 1 1/2 cup of coconut flakes
• 1 tbs vegetable oil for cooking

Instructions

1. Preheat a saute pan on medium heat.
2. Slice the French bread slices in the middle but not all the way through.
3. In a small bowl, mix cream cheese and 1 tbs of cream of coconut until well combined.
4. Place coconut flakes in another shallow, wide bowl.
5. In a shallow, wide bowl, whisk eggs, 1 tbs of cream of coconut, vanilla and sugar until smooth.
6. Spread the cream cheese mixture in the middle of the bread slices.
7. Dip the bread in egg mixture and then into coconut flakes. Press the flakes lightly.
8. Cook the French toast on medium heat for about 3-5 minutes on each side. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)

Zucchini Rollups

Ingredients

• 3 small zucchini squash, ends trimmed and sliced thin
• 1 small container ricotta cheese
• 1 T dried oregano
• ¼ red onion, finely diced
• salt
• pepper
• 1 jar pasta sauce
• 1 C shredded mozzarella

Instructions

1. Heat oven to 400 degrees F.
2. Mix the ricotta cheese, oregano, onion, salt, and pepper in a small bowl. Stir well.
3. Place zucchini strips on a flat surface. Spoon a tablespoon of cheese mixture into the center of the strip and fold the ends over it.
4. Place ends down in a 13x9 casserole and continue until all strips are filled.
5. Pour pasta sauce over the top and sprinkle with mozzarella.
6. Cover with aluminum foil and bake 30 minutes.
7. Remove foil and bake another 5 minutes.
8. Serve hot.

Cream Cheese Cookie Dough Frosting

Ingredients

• 4 oz. cream cheese softened
• 5 Tbsp. butter softened
• 2/3 cup brown sugar
• 1 tsp. vanilla
• 1 envelope Dream Whip
• 2 Tbsp. milk more if needed to reach desired consistency
• 1/2 cup flour
• 3 cups powdered sugar more if needed to reach desired consistency
• 2/3 cup mini chocolate chips

Instructions

1. Cream softened cream cheese and butter together in a large bowl.
2. Add brown sugar, vanilla and Dream Whip and evenly beat together.
3. Add milk, flour and powdered sugar and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
4. Stir in mini chocolate chips.
5. I like to cover my plastic frosting bowl with saran wrap and stick it in the fridge for about 15 minutes. It thickens up pretty nicely :) You don't have to do that step though.
6. Frost cupcakes and eat up!

Crusty Bread

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.