Lemon Bars

2 cups flour

1/4 cup sugar

1 cup cutter, softened

2 cups sugar

1 t. baking powder

1/4 cup flour

3 eggs

2/3 cup lemon juice

2 lemons (grated rind)

Directions:

First to make the base:

2 cups flour

1/4 cups sugar

1 cup softened butter

Preheat oven to 350 ~ Cut ingredients together in a large bowl.  Pat crust into a 13x9 baking dish.  Bake for 15 minutes.  THEN:

Make the topping:

2 cups sugar

1 t. baking powder

1/4 cup flour

3 eggs

2/3 cup lemon juice

rind of two lemons

Mix ingredients together in a large bowl and pour over crust.  Bake another 20 minutes.  Cool, sprinkle with powdered sugar and cut into squares.

Coconut Cake

2 1/2 cups cake flour

1/2 t. baking soda

1/2 t. baking powder

1 t. salt

3/4 cups shortening

1 2/3 cups sugar

1 t. clear vanilla

1 t. coconut extract

4 egg whites

1 1/4 cups buttermilk

3 cups shredded coconut (to top the frosting)

Frosting:

5 t. Wondra Flour

1 cup milk

1/2 cup unsalted butter

1/2 cup shortening

1/2 t. salt

1 cup confectioners sugar

1 t. clear vanilla

Directions:

Grease & flour two round cake pans or one large sheet cake pan.  Sift together flour, baking powder, baking soda and salt.

Cream shortening, beat in 1 2/3 cup sugar, blend in vanilla and coconut extracts.  Beat in egg whites. 

Blend in flour alternating with buttermilk, beginning and ending with flour mixture.  Using a mixer, beat on low for 2 minutes.  Pour into pans and bake at 350 degrees for 25-30 minutes or until a toothpick tests clean.

Cool 10-15 minutes in pans, then finish cooling on racks.  Cool completely before frosting. 

Frosting:

Put Wondra in a saucepan.  Slowly blend in milk.  Cook over medium heat, stirring until thick.  Cool

zin a deep bowl, beat butter, shortening and salt.  Beat in confectioner's sugar and vanilla.  Beat in cooled white sauce until fluffy.

Frost cake, sprinkle with coconut.  Stor in the refrigerator.

Meaty Creamy Rotel Dip

1 pkg Spicy Sausage (or sausage of your choice)

1 can Rotel

1 pkg Cream Cheese

Brown the sausage and drain.  Add the rotel and cream cheese and heat until warm and cheese is distributed thru meat.  Pour into a bowl and serve with warm Tostitos

Turtle Cookie Snacks

1 bag of Rollo Candy

1 bag of Pretzels Twists

Pecans

Preheat the oven to 250 ~ Lay the pretzels on a cookie sheet or parchment paper.  Unwrap Rollos and place one on each pretzel (about 56 ot however many comes in the bag).  Place them in the oven for about 10 minutes.  They won't melt but will get soft...

Take them out of the oven and place one whole pecan in the center, pushing dow a bit so it will stick.  Let them cool before eating....Enjoy!

Blenda's BLT ~ Bacon/Tomato Sandwich

• Peppered Bacon
• Heirloom tomatoes
• Butter
• Bread
• Mayo
• Lettuce (optional)

Fry bacon (crisp), slice tomatoes and let butter sit out for a few minutes so it is spreadable.  (You can use spreadable margarine if you like....we like BUTTER!)

Toast Bread, spread butter on toast, then spread thin layer of mayo.  Build your BLT with layers of bacon, tomato and ENJOY!!

Brown Bag Lunch ~ AKA Sandwiches

Strawberry Cream Cheese Sandwich
* Whole Wheat Bread
* Sliced Strawberries
* Cream Cheese
* Honey
* grated orange zest
Mix cream cheese, honey, grated orange zest and spread on whole wheat bread. Layer with strawberries. Enjoy!!

PBJ & Banana
* Cinnamon Raisin Bread
* Peanut Butter
* Sliced Bananas
* Strawberry Jam
Spread peanut butter on one slice of bread, and jam on the other slice of bread. Layer bananas on the peanut butter and top with jam slice of bread. Yummy!

Tuna In A Pocket
* Pita Pocket Bread
* Tuna
* pecans
* mayo
* dash of dijon mustard
* finely diced carrot
* salt/pepper to taste
* Lettuce leaves
** other options include diced apples, celery, anything that you like in yor tuna. Line pita pocket with lettuce leaf, scoop in the tuna. umm. good!

Egg Salad
* boiled eggs
* chopped celery
* mayo
* dash of dijon mustard
* diced green onions
Assemble as a sandwich or serve on lettuce leaves

Cali Wraps
*Whole Wheat or your favorite tortilla wrap (I like the Spinach wraps)
* Cream Cheese
* Crisp bacon
* Sliced cucumber
* Avacado slices

Spread cream cheese on wrap and layer with ingredients, roll and secure with a toothpick.

Bratwurst Stew

• 2 (14.5 ounce) cans chicken broth
• 4 medium carrots, cut into 3/4 inch chunks
• 2 celery ribs, cut into 3/4-inch chunks
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 3 cups chopped cabbage
• 2 (15.5 ounce) cans great northern beans, rinsed and drained
• 5 fully cooked bratwurst links, cut into 3/4 inch slices
DIRECTIONS
1. In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
**optional add Yukon Gold potatoes