Creamy Lemon Crumb Squares

Basically these lemon bars are one of the most amazing desserts ever. I seldom make them because I can't seem to stay away from them! The filling in and of itself is a delicious treat. Mom likes to double the filling, which makes for an even more decadent dessert. Enjoy!


Original recipe from The Pioneer Woman

1 1/3 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 oz) sweetened condensed milk
1/2 cup fresh squeezed lemon juice
zest of 1 lemon

Preheat oven to 350 degrees. Mix butter and brown sugar until well combined. Mix together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of crumb mixture into the bottom of an 8x11 pan.

Mix together sweetened condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press. Bake 20-25 minutes, or until golden brown. Allow to sit for at least 30 minutes at room temperature, then refrigerate until cool.

Black Bean & Mango Taco Salad

For a fun, refreshing twist on taco salad, try this version!


Inspired by Two Peas and their Pod

Tortilla chips, crushed
Black beans, drained and heated
Romaine lettuce, chopped
Roma tomatoes, diced
Mozzarella cheese, shredded
Mangoes, diced
Sour cream
Cilantro, chopped
Fresh lime juice

Layer ingredients in desired fashion. Enjoy!

Homemade Wheat Thins

I readily admit, we went through these crackers in seemingly less time than it took to make them, but they sure were tasty! Worth the effort every now and again, I would say.

Original recipe from Kitchen Stewardship

1 1/4 c. whole wheat flour
1 1/2 Tbsp. sugar or honey
1/2 tsp. salt
1/4 tsp. paprika
4 Tbsp. butter
1/4 c. water
1/4 tsp. vanilla
kosher salt for topping

Preheat oven to 400 degrees. Combine flour, sugar, salt, and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Combine water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.

Roll dough out on a lightly greased cookie sheet or parchment paper, using only 1/4 of the dough at a time, and dusting with flour as needed. Roll dough out as thin as you can without tearing. Use a pizza cutter or sharp knife and cut dough into desired shapes.

If you have used parchment paper, just slide it onto the cookie sheet. Sprinkle crackers with kosher salt. Bake crackers until crisp and browned, 5 to 10 minutes. Watch crackers closely and remove when golden brown.

It would be fun to experiment with different flavor combinations, such as adding ranch seasoning, using extra honey, sprinkling with cinnamon/sugar, etc.

Guru's Cilantro-Lime Chicken Quesadillas

These quesadillas are one of the most delicious meals I have ever had. This is yet another (copycat) recipe from Guru's, the fabulous restaurant in Provo which was a milestone in Sam's and my dating history. While this version doesn't quite do the real thing justice, it comes pretty close...



Original recipe from Love FOOD!
Ratios can vary

Cilantro-lime pesto (recipe below)
Shredded sharp cheddar cheese
Shredded Mexican combo cheese
Feta cheese, crumbled
Green onions, chopped
Corn, cooked
Chicken, cubed
Large tortillas (preferrably spinach, but flour tortillas work fine)
Adobo seasoning (Mexican seasoning)
Olive oil
Worcestershire sauce

Marinate chicken in worcestershire sauce and adobo seasoning for a few hours. Cook in a frying pan over medium-high heat. Place a tortilla on a plate and lightly brush with olive oil. Then sprinkle with adobo seasoning (this will give the quesadilla an amazing crispy exterior). Flip tortilla over and spread liberally with pesto. Layer on cheeses, green onions, corn, and chicken. Top with another tortilla (unless you have very large tortillas, in which case you can put fillings on one half and fold in half to cook). Brush olive oil and adobo seasoning on top tortilla. Cook in a frying pan on medium heat, flipping halfway through cooking process, until insides are melted and outside is golden brown. Serve with sour cream and pico de gallo.

Cilantro-Lime Pesto

1 bunch cilantro leaves
3 Tbsp. olive oil
2 Tbsp. pine nuts or toasted almonds
1/2 Tbsp. chopped, fresh garlic
1 1/2 tsp. lime juice
1/2 tsp. lime zest
1/2 cup shredded parmesan cheese
1 1/2 tsp. salt
1/4 cup chicken broth

Combine all ingredients in blender or food processor and mix until smooth.

Peanut Butter Chocolate Dipped Banana Pops

I know, I know, it's the middle of the winter and I'm posting a popsicle recipe. But to be honest, I took this picture this past summer and am just now getting around to posting it. And really, these are a delicious, nutritious snack (especially for toddlers) year round!



Bananas
Peanut Butter
Chocolate
Vegetable Oil (optional)
Popsicle Sticks

Quarter bananas--cut in half length-wise and then width-wise (great for toddler-sized mouths!). Carefully insert a popsicle stick into the banana quarter (as they tend to split). I actually use the thin style popsicle sticks to reduce problems. Lay on a cookie sheet and freeze for at least 30 minutes. Meanwhile, put some peanut butter and chocolate in a tall cup. You can use whatever ratio suits you, but I generally use about a 1:4 or 1:5 ratio of chocolate to peanut butter to keep them more nutritious. Melt in the microwave until smooth and glossy. If you like, you may add in a few teaspoons of vegetable oil to thin the mixture, thereby reducing the amount that will stick to the outside of the banana. When bananas are firm, remove from cookie sheet, dip in peanut butter mixture, and replace on cookie sheet. Freeze until solid. I like to do a huge batch at a time and keep them in gallon ziploc bags for a quick, easy snack. We all love them!

Cucumber Limeade

This drink is amazingly refreshing! The cucumber adds such a mild taste that complements the lemon/lime beautifully. A women who used to be in my ward gave me the recipe, and it was her standard to take to ward activities. Just about everyone loved it!

Sorry, I don't have a picture of my own at the moment. Image Source

1 can frozen limeade concentrate

2 liters Sprite

1 cucumber

1 lime

Blend 1/2 of peeled cucumber with limeade. Carefully add in fresh lime juice and Sprite (it tends to foam and overflow). Serve with remaining half of cucumber sliced and floating on top.

Sweet Potato Rice and Bean Soup

This soup could also be called "pantry soup" because it's great for those days when you haven't been to the store in a while and need to use up your food storage. I originally got this recipe from here: I was looking for a recipe with sweet potatoes, rice, and beans, and this one had all three listed. It wasn't until I started making the soup that I realized that the sweet potatoes were just supposed to be a side dish!

However, I think the sweet potatoes are they key to this creamy and mellow tasting soup. They neutralize the acidity of the tomatoes and tomato sauce and lend a very mellow and delicious flavor.

Ingredients:

1 can red beans

1 can black beans

1-2 cups uncooked rice

1 can diced tomatoes

1 8 oz can tomato sauce

1 can (1 cup frozen) corn

1 can sweet potatoes (you can use fresh, but the canned ones worked nicely)

3 cloves smooshed garlic

2 T olive oil

salt and pepper

6 cups of water (add more as necessary)

Spices to taste (I used my own random concoction of chicken spice and Italian spice)

I just threw everything in the pot and added rice and water until it looked like a good consistency. I like my soups less "soupy" and more "meaty," so I added more rice and less water. It's pretty bland without the spices so I recommend a liberal dose of whatever spices you want.

And seriously, the sweet potatoes add a really nice mellow flavor. This is a great autumn or winter dish.

(And sorry, I didn't add a picture because it tastes much better than it looks!)