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