Thursday, December 17, 2009

Snow Dusted Lemon Bars

These are my Grandma's wonderful Snow Dusted Lemon Bars I want to share with everyone.

Heat oven to 350 degrees.

(Make & Bake First)
Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar (or Splenda)
1/2 cup (1 stick) real butter (softened, but not melted)
Combine all crust ingredients in small bowl. Beat with electric mixer at low speed, scraping bowl often,
until mixture looks like coarse crumbs. Press evenly onto bottom of ungreased 8-inch square baking pan to make a crust. Bake for 15 to 20 minutes and take out of oven to add filling on top.

(While the crust is baking combine all filling ingredients in small bowl):
2 eggs
3/4 cup sugar (or Splenda)
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
4 Tablespoons lemon juice
Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Put this back into oven and continue baking for 18 to 20 minutes.
Take out of oven and sprinkle top with powdered sugar. Cool completely. Cut into bars. Garnish with lemon zest, if desired.
Each bar is 130 calories if made with real sugar. (she made) the bars and filling with Splenda because you have to use the powdered sugar to sprinkle on the top.

The crust won't turn brown but it will get done if you follow the baking time.

From Kelly's Kitchen

Wednesday, December 16, 2009

Easy Oreo Ice Cream Cake

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Makes about 12 servings.

From Ashley's Kitchen

Friday, October 23, 2009

Parmesan Bites

Since the Holidays are right around the corner and we will be going from one party to another, here is a simple but yummy recipe to take along:

Parmesan Bites:
1 8 oz. Cream cheese
2 tsp. grated onions (I buy dried in a container)
2 tbsp. dried chives
1/2 tsp. pepper
1/4 cup grated Parmesan
3/4 cup grated cheddar
1/4 cup mayo
loaf of bread (White or wheat, Sliced or cut in to festive shapes)

Combine all ingredients, mix well, spread on bread. May be frozen at this point. Bake at 350 for 10-15 min.


You can freeze your Bites once you mix everything and spread it on the bread, then you always have some in your freezer on pasta nights.

I use fat-free ingredients to try and cut back!


From Courtnie's Kitchen in Louisiana

Pumpkin Spice Cookies


  • 1 yellow cake mix

  • 2 teaspoons pumpkin pie spice

  • 1 cup canned pumpkin (the REAL pumpkin)

  • 1/4 cup butter

  • 1 container cream cheese frosting

  • Cinnamon (optional)


  1. Preheat oven to 375 (or 350 if using dark/nonstick cookie sheets).

  2. Lightly grease cookie sheets.

  3. Beat cake mix, pumpkin pie spice, pumpkin & butter about 1 minute, or until well blended.

  4. Drop by generous tablespoonfuls onto cookie sheets.

  5. Bake for 12 minutes, or until lightly browned around the edges.

  6. Cool for 2 minutes on cookie sheet, then remove to a wire rack to cool completely.

  7. After cooled, frost with cream cheese frosting.

  8. For a pretty touch, sprinkle each frosted cookie with cinnamon.

  9. Enjoy!

From Ashley's Kitchen in Smithfield, VA

Wednesday, October 21, 2009

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

From Ashley's Kitchen

Saturday, September 26, 2009

Potato Casserole

20 oz. hashbrowns, thawed
1 stick margarine or butter
1 tsp salt and 1 tsp pepper
1 8 oz. container of sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed cornflakes

Combine all in a bowl and mix well. Pour into a greased 9x13 dish and top with crushed cornflakes. Bake at 350 for 45 minutes. Done!

From Ashley's Kitchen