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Servings: 6
Prep. Time: 20 mins
Cook Time: 10 mins
Ready In: 30 mins
Tags:

 

Made with fresh basil, this sauce is a delight on any pasta.


Servings:
Prep. Time:
Posted by: Kristin
Tags:

Short Cut Ingredients:
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons lemon zest
1/4 cup lemon juice (about 2 lemons)

  1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
  2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
  3. Stir in the egg until the mixture is crumbly.
  4. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
  5. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
  6. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
  7. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.
 
 
EDIT: So after some pinterest creeping I have noticed that a lot of you guys want a from scratch version, so here it is! I myself have not tried this version but it is from The Pioneer Woman, so it has to be good!
 
From Scratch Ingredients:
1 1/3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter, slightly softened
1 cup brown sugar, lightly packed
1 cup oats
1 can sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon
 
  1. Preheat oven to 350 degrees andlightly grease a 8x11 pan.
  2. In a large bowl mix the butter and brown sugar until they are well combined.
  3. In a separate bowl sift together flour, salt, and baking powder.
  4. Add oats and dry ingredients to the butter mixture and mix to combine.
  5. Press half of the oat mixture into pan. In a small bowl mix together sweetened condensed milk, lemon juice, and lemon zest. Spread evenly on top of the oat mixture in the pan. Top with the remaining oat mixture.
  6. Bake for 20 to 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.
 

Servings:
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Posted by: Kristin
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  1. 1 teaspoon pure chile powder
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon onion powder
  5. 1/4 teaspoon garlic powder
  6. 1 tablespoon cornstarch
  7. 1/4 cup water
  8. 3 tablespoons extra-virgin olive oil
  9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
  10. 1 green bell pepper—cored, seeded and cut into thin strips
  11. 1 medium onion, thinly sliced
  12. 2 tablespoons fresh lime juice, plus lime wedges for serving
  13. 8 flour tortillas, warmed in the microwave
  14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
  • In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
  • Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

 


Servings:
Prep. Time:
Posted by: Kristin
Tags:

Ingredients:

  • 1 cup all purpose flour (I used unbleached)
  • 1 cup white whole wheat flour (regular whole wheat flour would work)
  • 1/2 cup brown sugar (not packed)
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini (not packed)


Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. 

Pour batter into a large 9x5 inch loaf pan.

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.


Servings: 8
Prep. Time: 30 mins
Cook Time: 55 mins
Ready In: 5 hrs 30 mins
Posted by: Katie
Tags: Desserts

Yummy! We have had this on Thanksgiving for the past 3 years!

 

Found on Pilsbury site.

 

Follow these baking directions (and blind bake) to avoid soggy crust: https://www.onceuponachef.com/recipes/perfect-apple-pie.html


Servings: 6
Prep. Time: 5 mins
Cook Time: 15 mins
Ready In: 20 mins
Posted by: Laura
Tags: Pasta

 

 


Servings: 6
Prep. Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Posted by: Laura
Tags: Soups

Dill Dip
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Tags: Dips


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Posted by: Katie
Tags: Chinese,Chicken


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Posted by: Katie
Tags: Pasta

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