Creamy Lemon Raspberry Pie

I love lemon dessert so this was a no brainer. It is so easy to make too. You can find it here
Ingredients
1/4 cup raspberry jam
1 prepared 9 inch (6 ounce) shortbread crumb crust
1 cup fresh raspberries
4 ounces cream cheese softened
1 can (12 fl ounces) evaporated milk
2 packages (3.4 ounce each )lemon instant pudding
Grated peel of 1 lemon
1-8ounce container whipped topping
Additional grated lemon peel

1. Spread raspberry jam on the bottom of crust. Sprinkle 3/4 raspberry over jam.
2. Beat cream cheese in large mixing bowl until creamy. Gradually add evaporated milk, pudding mixes, and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently blend in half of the whipped topping. Spoon into crust, top with remaining whipped topping. 
3. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest if desired just before serving. 

Lemon Meringue Pie

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 
  FILLING:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
• Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
• For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

source: http://www.tasteofhome.com/

Apple Sauce Bars

These bars were so easy to make. I found them here

Ingredients

1/4 c	butter, softened
2/3 c	brown sugar
1	egg
1 c	applesauce
1/2 c	all purpose flour
1/2 c	wheat flour
1/2 tsp	baking soda
1/2 tsp	salt
1/4 tsp	ground ginger
1/4 tsp	ground nutmeg
1/2 tsp	cinnomon
1/2 c	craisins
1/2 c	chopped, walnuts

 1 1/2 cups confectioners' sugar

3 tablespoons margarine, melted

1 tablespoon milk

1 teaspoon vanilla extract

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2.In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flours, baking soda, salt and spices; stir into the applesauce mixture until well blended.

Stir in craisins. Spread evenly into the prepared pan.

3.Bake for 25 minutes (check at 20 minutes with a wooden pick) in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.

4.In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars, sprinkle with chopped walnuts before cutting into squares.

Butterfinger Blondies

I got permission from Staci Perry to post her recipe and photo from her cooking web site. Staci Perry's cooking web site can be found here. My husband had left over candy on account that it was right before Halloween. So of course we had to try this recipe. Yummy. Needless to say they didn't last long in our house they were that good.

Butterfinger Blondies

(from Paula Deen’s Best Desserts 2010 Special Issue)

3/4 cup butter, melted

2 1/4 cups firmly packed brown sugar

3 large eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

5 (2.1 ounce) Butterfinger bars, chopped

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

Garnish: melted chocolate, chopped Butterfingers

Preheat oven to 350. Spray 13×9-inch baking pan with nonstick cooking spray.

In a large bowl, combine melted butter and brown sugar, stirring until combined. Add eggs, stirring until mixture is smooth.

In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, stirring until combined. [This is when the wooden spoon came in handy.] Stir in chopped candy bars, chocolate chips and vanilla. Spoon batter into prepared pan and bake for 25 to 30 minutes or until bars are set in center. Garnish with melted chocolate and chopped candy bars, if desired.

Salsa

24 Large Tomatoes
3 onions
8 green peppers
8 jalapenos
1/2 cup sugar
1/3 cup salt
1 teaspoon paprika
1 teaspoon minced garlic
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon chili powder
1 can tomato paste
1/3 cup vinegar
1/2 teaspoon cumin

1. Scald the tomatoes in boiling water for about 2-3 minutes. Just until the skin slides off easily. Dice finely and put them in a pot on the stove.
2. Chop finely the onions, green peppers and  jalapenos and add them to the tomatoes in the pot.
3. Add the remaining ingredients. Mix well.
4. Simmer on the stove for 1 hour.
5. Ladle in pint jars.
6. Wipe the tops of the jars and place the canning lides and rings and tighten them.
7. Seal them in a pressure cooker at 7 pounds pressure.
8. Take them out and let them cool for 12 hours. Store them in a cool dry room. Eat throughout the year with chip tacos or any other dish you desire.

Fettuccine Alfredo

This pasta dish is so creamy. I loved it. Find it here.


8 oz. uncooked fettuccine
6 tablespoons butter
2 cups heavy whipping cream(or half and half)
1 cup freshly grated parmesan cheese
1 cup freshly grated romano cheese
4 egg yolks lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
dash of nutmeg

1. Cook fettuccine according to package directions. *Make sure to salt the pasta cooking water for flavor. 
2. Whisk in cream, cheeses, egg yolks, salt, pepper, and nutmeg. Cook and stir over medium-low heat until hot to the touch, but not boiling (thermometer will read 160 degrees).
3. Drain fettuccine. Pour sauce over pasta and grate some Parmesan over the top.           

No Bake Cookies

2 cups sugar

3 tablespoon cocoa

1/2 milk

1/2 butter

3 cups oatmeal

1 teaspoon vanilla

1/3 peanut butter

1 cup raisins (optional)

1. Place a sheet of wax paper on a cookie sheet.
2. Mix together the sugar, cocoa, milk and butter. 
3. Boil on the stove for 1 minute.
4. Take off the heat and quickly add the peanut butter, vanilla, raisins and oatmeal.
5. Spoon onto the wax paper as quickly as possible as they will cool fast. 
6. Place cookie sheets in a cool room and let them set. Eat and enjoy.