Lemon Bars Deluxe

2 cups sifted flour
1/2 cup powdered sugar
1 cup butter or margarine

4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup flour
1/2 tsp baking powder

Sift together the 2 cups of flour and the powdered sugar. Cut in butter until mixture clings together (use beaters) and press into a 9 x 13 pan. Bake at 325 for 20 minutes or until lightly browned.

Beat eggs, sugar and lemon juice. Sift together the 1/4 cup of flour and the baking powder and stir into the egg mixture. Pour over baked crust. Bake at 325 about 25 minutes longer.

Sprinkle with powdered sugar. Cool and cut into bars.

Chocolate, Chocolate Chip Zucchini Cake

1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups sifted flour
4 Tblsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini

Pour batter into a 9x13 cake pan. Sprinkle top with chocolate chips and nuts liberally. Bake at 325 for 40 minutes.

Zucchini Bread

Makes 3 small or 2 large loaves

3 eggs
2 1/2 cups sugar
2 cups zucchini, peeled, seeded & grated
1 cup oil
3 tsp vanilla

Mix well, then add:
3 cups flour (a bit more for high altitude)
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Mix well, then add:
1 cup chopped nuts

Bake at 350 for 1 hour

Creamy Shrimp Linguine

1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
4 tbsp. butter
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
2 1/2 c. grape tomatoes, halved
1/4 c. white wine
1 c. heavy cream
Juice of 1 lemon
5 oz. baby kale (about 6 c.)
1/2 c. freshly grated Parmesan, plus more for garnish

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
3. Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute.
4. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper.
5. Add wine and cook until mostly reduced, 5 minutes.
6. Add heavy cream, lemon juice, and Parmesan.
7. Let simmer until sauce is thickened, 5 minutes.
8. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

Dump Ranch

1 egg
1 cup "light" olive oil
1 Tbls lemon juice
2 Tbls red wine vinegar
1 tsp pepper
3/4 tsp onion powder
1/2 c. full fat canned coconut milk
1 handful fresh herb of choice (I like dill)

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Start with the immersion blender at the bottom of your jar working your way up to the top, don’t start moving your blender upwards until you see it thickening up. Also, don’t start incorporating your fresh herbs until the last 15 seconds or it will turn your ranch green..

Store in fridge and use within 7 days. 

Cafe Rio Chicken

1 T. Chili Powder
1 T. Garlic Powder
1 C. Zesty Italian Dressing
1 T. Cumin

6-8 Chicken Breasts

Add all ingredients into a crock pot or instant pot.
Shred chicken.
Serve on tacos, burritos, or salads!

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Winter Fruit Salad w/Lemon Poppy Seed Dressing

Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onion
1 tsp. Dijon-style mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 Tbsp. poppy seeds

In a blender or food processor, combine sugar, lemon
juice, onion, mustard, and salt.  Process ingredients until well blended: with machine still running, add oil in a slow, steady stream until mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.

Salad:
1 head romaine lettuce, torn into bite size pieces
4 oz. grated Swiss cheese
1 cup cashews
1/4 cup cried cranberries
1 apple peeled, cored and diced
1 pear peeled, cored and sliced

Toss all ingredients together and pour dressing over salad just before serving.

Add as many fruits and cashews as you desire.  It's up to you!

Peaches and Cream Baked Oatmeal

3 cups quick cooking oats
1/2 cup brown sugar
1 3/4 cup milk or half and half
2 Tablespoons melted butter
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 teaspoon cloves (optional)
2 teaspoons vanilla
2 cups chopped fresh peaches (or sliced canned peaches in natural juice)

 Preheat oven to 350 In a bowl mix together all ingredients, except peaches and combine well. Carefully stir in peaches. (I put them in the pan first and pour the mixture over them then bake) Spread into a greased 9X13 pan and bake for 25-30 minutes or until done. You want it set up but not too dry. Serve warm with additional milk or half and half if desired. YUMMY!