CREAMY LEMON SQUARES

 

Ingredients 

FOR THE CRUST

4 tablespoons butter, melted and cooled, plus more for pan

1-1/2 cup graham cracker crumbs

1/4 cup sugar

FOR THE FILLING

2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lemon juice (3 lemons)

1. Brush a square baking dish with melted butter.
2. Crush graham crackers
3. Then add in sugar and butter and blend to mix.
4. Press mixture into bottom of prepared pan.
5. Bake until lightly browned, 8 to 12 minutes.
6. Cool crust, 30 minutes.

TO MAKE THE FILLING

1. In a large bowl, whisk together egg yolks and condensed milk.
2. Add lemon juice; whisk until smooth.
3. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, about 15 minutes.
5. Cool in pan on rack.
6. Chill at least 1 hour before serving.
7. Serve with whipped cream.

Beef and Cheese Chimichanga

 

Ingredients

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed.
• 1 can (4 ounces) chopped green chilies.
• 1 can (4 ounces) chopped jalapeno peppers.
• Oil for deep-fat frying.
• 1-1/2 cups shredded cheddar cheese.

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
2. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

Cowboy Cookies Recipe

 

Ingredients 

• 1 Cup butter
• 1 Cup sugar
• 2 eggs
• 1 Cup packed brown sugar
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 cups flour 
• 2 Cups oatmeal
• 2 Cups of chocolate chips 
• Walnuts to taste

Directions 

1. Cream together butter and sugars, and add 2 eggs.
2. Add vanilla, soda, salt, baking powder, flour and oatmeal.
3. After all is blended add chocolate chips and walnuts.
4. Drop by large spoon on cookie sheet.
5. Bake at 350* 12-15 minutes.

Best Taco Lasagna ever

 

INGREDIENTS:

• soft 6-inch tortillas,
• ground beef or turkey or even ground chicken,
• season of your choice (taco seasoning or season salt n pepper),
• tomatoes,
• red onion,
• scallions,
• cilantro,
• heavy cream,
• mild cheddar Colby jack and Monterey Jack cheese,
• butter,
• Cajun season (for cheese sauce) and sour cream to top

DIRECTIONS:

brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in the oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions

STUFFED CABBAGES ROLLS

 

Ingredients :

• 2 heads of cabbage
• 2 lbs ground beef (or veal/beef/pork mix)
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 -15 oz. can tomato sauce
• 1-28 oz. can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

   Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.

   Cut off the rough part on the end of the cabbage leaf with a sharp knife.

Directions :

Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.

Pour crushed tomatoes over Halupkys.

Cover and bake approximately 75 minutes at 375º. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.

Serve with tomato sauce.

Southern Deep Fried Lobster

 

Ingredients :

• 2 cups Cornmeal
• 1/2 cup Flour
• Salt to taste
• Pepper to taste
• 1 teaspoon Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 4 lbs Lobster Tails, cleaned in the shell
• 2 qts Oil for deep-frying

Directions :

Step 1: In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.

Step 2: Clean lobster tails while keeping tail in the shell. Set aside.

Step 3: Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.

Step 4: Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.

Step 5: Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.

Enjoy!!

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Strawberry Crunch Cheesecake Cones

 

Ingredients :

• Waffle cones
• Fresh strawberries
• Coolwhip 8 oz.

For the crumbs:

• Crushed golden oreos
• Butter
• Strawberry jello 3 oz.

For the filling:

• 16 ounces cream cheese (softened)
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Cool whip 8 oz

For the glaze:

• 1 1/2 cups powdered sugar
• 3-5 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Directions :

Step 1: Crush 16 -18 oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty in consistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones.

Step 2: In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Step 3: Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it's nice and fluffy.

Step 4: Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped up fresh strawberries. 

Step 5: Place the powdered sugar in a medium-size bowl.

Step 6: Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be. Add the vanilla extract, mix well and immediately drizzle over cones. 

Enjoy!!