Lemon Bars

I originally found this recipe here at Bakerella. I made some changes that seem to work better for me, you can find those below!

Lemon Bars
Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner’s sugar (plus more for dusting)
Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice (I recommend a lovely combo of lemon and lime juice!)
Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan
Crust:

• In a medium bowl, whisk together flour and confectioner’s sugar
• Cut in butter until combined and crumbly.
• Press mixture into bottom of pan.
• Bake for 10-15 minutes or until lightly golden.

Topping:

• While crust is baking, prepare topping.
• In a larger bowl, add sugar, flour, and baking powder.
• Then add eggs and lemon juice.
• Mix well and pour on top of warm baked crust.
• Bake for 20-25 minutes.
• When cool, dust with confectioner’s sugar and refrigerate.

I, like Bakerella, LOVE them cold. YAY for lemon!
♥ Nat

Molasses Crinckles (aka Gingersnaps)

I got this recipe from Lisa Bearnson (scrapbooker extraordinare). I love them. The trick is to take them out of the oven as soon as they "crack" on top and then don't let them sit on the hot pan. Take them off quick! Enjoy!

Molasses Cookies

Cream together for two minutes:
1 cup shortening
1 cup butter
2 eggs

Add slowly and cream for five minutes:
2 cups sugar

Add to above mixture:
1/2 cup molasses
1 t. salt
4 t. soda
2 t. cinnamon
2 t. ginger
2 t. ground cloves
4 cups flour

Roll in balls, then in sugar.

Bake at 350 degrees for 12 minutes. These are light and fluffy. Warning: You can't eat just one!Lisa Bearnson

Valentine Fun

We had the missionaries over for Valentines Dinner. I didn't go all out with craziness, but I did try to find things that were pink, red or white for dinner. Below is our Menu, links to any recipes and one extra little goodie.

Appetizer

Yummy Oreo Truffles by bakerella. Go here to see the recipe! I went a little larger though and used pink frosting and sprinkles on the tops! Then I just did small balls for the little kiddos.





Dinner



White Chicken & Pink Garlic Roasted Shrimp
I just cut the chicken in cubes and marinated in a small bit of oil and garlic Salt.
Shrimp I put in a zip lock baggie with about 1/2 Tbsp of oil and some garlic Salt.
both roasted on a pan at about 375 for approx 20 minutes. The shrimp will cook a lot faster than the chicken so if you want them to finish at the same time just start with the chicken then add the shrimp after about 10 minutes.



Red Roasted Potatoes
Similar to the chicken and Shrimp I just cube, throw into a gallon zip lock baggie, about 1 Tbsp of oil for about 5 potatoes and I also added about 1/2 Tbsp of Oregano. Potatoes I roast same as the chicken about 375-400 for 20-30 minutes.

Cauliflower & Red Pepper Hearts with pink ranch dip



If you cut the peppers right, put two of them together and it looks like a heart! It was about the only veggie I could think of to totally get creative with! My favorite ranch dip is light sour cream, hidden valley ranch packet and this time of course we added pink food coloring! Just recently at my moms I added a little extra minced onion and garlic to the ranch and it was wonderful!

Goodie Bag Treats!

this was the fun part! I got a few little party favors from wal-mart...super cheap and very entertaining....but then their treats were Peppermint heart Lollipops! You make these from your leftover mini candy canes and white chocolate. I found many variations online but here is mine.



Line your pan with foil then lay two mini candy canes to make a heart shape. Place a sucker stick inbetween the bottoms. Fill with melted white Chocolate and sprinkle! Let cool completely but not in the refrigerator or the candy canes will sweat and get sticky!

Melting white chocolate in a zip lock:
I only used about 1/4 cup of chocolate chips for the 2 lollipops that I made and it was more than enough. I didn't make more as I already had used the rest of my candy canes. Place chips in the zip lock and microwave for 30 seconds. Moosh around then zap for another 30 seconds. Moosh again and continue until chocolate is melted. Careful not to overcook you chocolate or it gets icky! Cut a small hole at the corner of your baggie and just squeeze into the centers of your candy canes!

A few places I found some candy cane treats

http://theidearoom.blogspot.com/2009/02/candy-cane-heart-suckers.html

http://theidearoom.blogspot.com/2010/02/heart-suckers-and-heart-candies.html

http://www.megacrafty.com/2010/02/chocolate-candy-cane-hearts.html

A plethera or things! Or at least 3

OKay, so I have a few things to add on here, but since I just posted them on my blog I'll just attach a link here that you can follow to there!

Christmas Cookies



Cookie Cutter Sandwhiches



Cake Balls

Cake Cookies

There are so many variations you can do with this easy cookie recipe. This oreo style includes the frosting recipe.

Ingredients:
-1 box devils food cake mix (you can use other flavors too)
-1/3 c. oil
-2 eggs

Mix all together. Put in ball shape on ungreased cookie sheet. Bake in 350º for 10-12 minutes

Other Additions: Chocolate chips, mint chips, white chips, peanut butter chips, or raisins.

Frosting Recipe:
4 oz. Cream cheese, softened
1/4 cube butter (2 Tbs.), softened
Powdered sugar to desired consistency like frosting

Mix well.
Put frosting on bottom of one cookie and add a cookie on top, Oreo style.
These taste really good well chilled!

Yummy Healthy Pumpkin Cookies!

So I found this recipe on-line the other day when I had to make cookies for a little pre-school class I was teaching. I tweaked it a little bit (actually on accident, but I like it better this way)! Very healthy, little to no fat, and calculated to be approx. only 40 calories per cookie! Not too bad!
I'm sorry, I do not have a picture!

1 c. Canned Pumpkin
3/4 C. brown sugar
1/3 c. Applesauce
1 1/2 c. flour (I use half white, half wheat)
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 TBS. mini chocolate chips

Preheat oven to 350 degrees, Mix together the pumpkin, sugar and applesauce. In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well. Drop by spoonfuls onto a baking sheet. Bake for 9-10 minutes or until done.

Yeild: 3 Dozen