Lemon Cookie Bars

• 1 Cup Flour
• 1/2 Cup Powdered Sugar
• 1 Cup Butter
• 4 Large Eggs
• 1/3 Cup Sugar
• 1/3 Cup Lemon Juice From Concentrate
• 1/4 Cup Flour
• 1/2 tsp. Baking Powder
• 2 Tbsp. Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl combine the 1 cup of flour, 1/2 cup of powdered sugar and butter. Pat into the bottom of a pan. Bake for 20-25 minutes or until it turns lightly brown.
In a second large mixing bowl beat the eggs, granulated sugar and lemon juice with a wire whip until well blended.
Stir in the 1/4 cup of flour and 1/2 tsp. of baking powder and pour over top of the baked crust. Return to the oven and bake an additional 20-25 minutes.
Remove from oven and sprinkle with 2 Tbsp. of powdered sugar.

Apple Puff Pancakes

• 2 Tbsp Butter
• 4 Eggs
• 1 Cup Milk
• 1 tsp vanilla
• 2/3 Cup Flour
• 2 Tbsp Sugar
• 1/4 tsp Cinnamon
• 2 medium apples peeled, cored and thinly sliced
• icing sugar for dusting
• maple syrup

1. Preheat the oven to 425 degrees F
2. Place the butter in a 10-inch deep dish pie plate or a 9-inch square baking dish.
3. In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth.
4. Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
5. Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.

Crispy Easter Egg Nests

• 1 (14 oz.) bag sweetened flake coconut
• Green food dye
• 1 (7.5 oz.) jar Marshmallow Fluff
• 3 cups Crisp Rice Cereal
• 1/2 cup chocolate chips
• Cooking spray
• Jelly Beans or Jordan almonds

• Place 1 bag of sweetened coconut in a bowl. Use a toothpick to apply and stir in a few drops of green food coloring and let it dry. Melt 1 (7.5 oz.) jar of Marshmallow Fluff in a pan over medium-low heat, stirring, until soft and pliable. Stir in 3 cups of crisp rice cereal. Stir in 1/2 cup chocolate chips; remove from heat. Arrange 8 paper cupcake liners on a work surface. Mist hands with cooking spray. Gather a small amount of cereal mixture and shape to fit into a cupcake liner. Add more cereal to make a rim around top. Let cool. Make 7 more. Fill each nest with a bit of coconut and Jelly Beans or Jordan Almonds.

Jelly Bean Cheesecake

• 1 pkg. (8 oz.) softened cream cheese
• 1/3 cup  sugar
• 1 tub (8 oz.) of Whipped Topping, thawed
• 1   Graham Cracker Pie Crust (6 oz.)
•  Jelly beans

  

BEAT cream cheese and sugar in a medium bowl with whisk until well blended. Stir in the whipped topping and spoon into the crust.

REFRIGERATE  for 3 hours or until set. Top with jelly beans just before serving.

Roasted Cauliflower & Garlic

• 1 Large Cauliflower washed & cut into bite size pieces (still wet)
• 15-17 Garlic Cloves peeled & lightly crushed
• 1-2 tsp. minced fresh rosemary
• 1 tsp. salt
• 1/4 – 1/2 tsp. black pepper
• 1/4 cup olive oil (may need to add more to drizzle/taste)

1. Mix oil, rosemary, salt, pepper and garlic together.
2. Toss in the cauliflower and place in a large casserole dish in one layer.
3. Bake at 450 degrees for 20 minutes and toss up the cauliflower and bake an additional 10 minutes.

Easter Ham

• 1 Whole Ham
• 1 can (20 oz.) Crushed Pineapple, undrained
• 1/3 cup Maple Syrup
• Aluminum Foil

1. Line crock pot with aluminum foil.
2. Place ham in crock pot.
3. Pour crushed pineapple over ham, and then pour maple syrup over the top.
4. Cover and cook for 6 hours.

Fresh Rhubarb Pie

Ingredients

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Carrot Cake with Cream Cheese Frosting

Ingredients

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 3 1/2 cups confectioners’ sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners’ sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.