Creamy Lemon Crumb Bars

I am never going to lose this baby weight!  Here is another FAB recipe from my friend Rachelle over at To Die For Recipes.  Her link is at the bottom of this post :)

1 1/3 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c butter, softened
1 c brown sugar
1 tsp vanilla 
1 c oats (quick or old fashioned...I used a mixture of both)
1 can sweetened condensed milk
1/2 c lemon juice
zest of one lemon

Preheat oven to 325 degrees.  In a smaller bowl, combine condesnsed milk, lemon zest, and lemon juice.  mix until fully blended, set aside.  In a medium bowl combine butter, brown sugar and vanilla.  Add flour, salt,baking powder, and oats.  Stir till almost combined, and then use your hands to really mix the dough, it will be crumbly.  Spray an 8x11 pan with cooking spray, press 1/2 of the dough on the bottom of the pan.  Spread the lemon mixture on top of the dough.  Crumble the remaining dough over top evenly.  Bake for 30-40 minutes, or until the sides start to just turn golden.  Let sit for at least and hour.  Refrigerate leftovers...if there is any! :)

Recipe and picture courtesy of http://www.the-girl-who-ate-everything.com/2010/08/creamy-lemon-crumb-squares.html

Source for To Die For Recipes: www.rachelleunderwood.blogspot.com

Indian Curry Chicken

Heat the following in hot oil 2 minutes:
3 TBS olive oil
1 Bay leaf
1/2 stick cinnamon (1/2-1 tsp)


Add the following and cook 2 more minutes:
3-6 TBS curry powder (watch out, it can be spicy for little ones so half this amount if you are worried about the spiciness)
1 tsp paprika
1 tsp garam masala (we didn't have this spice)


Add the following and cook until onions are tender:
1 onion chopped
3 cloves garlic, minced
1/2 tsp grated ginger
1 tsp salt
1 TBS honey
1 TBS tomato paste

Add the following and cook until done:
2 chicken breasts, cubed


Add the following and simmer 10 minutes. 
1 C plain yogurt (we used sour cream because that is all we had)
3/4 C coconut milk


Serve over rice.

Recipe Source: Allison R.

Photo Source:
http://trialx.org/2012/10/05/a-simple-recipe-for-cooking-chicken-curry-i/

Sloppy Sams

AKA....Vegetarian Sloppy Joes


3 C water
1 C lentils
1 tsp salt

Cook lentils until tender (45 minutes).

3 TBS Olive Oil
1 C chopped onion
2 cloves garlic, minced

Saute above ingredients until crisp and tender.
Add sauted veggies to lentils. 

Add the remaining ingredients:
1/2 6 oz can of tomato paste
1/2 C ketchup
1 tsp mustard powder
1 TBS chili powder
3 TBS molasses
2 tsp vinegar
salt and pepper

Heat and serve over hamburger buns. 

 
Recipe Source: Allison R.

Photo Source:
http://www.edibleperspective.com/home/2011/12/22/lentil-sloppy-joes.html

Teriyaki-Coconut Hawaiian Grilled Chicken

I give full credit of this recipe to my friend Rachelle over at To Die For Recipes.  Add her cooking blog to your list!!  She is incredible and I love everything she posts.  You won't be disappointed.  www.rachelleunderwood.blogspot.com

 

 

 

Teriyaki-Coconut Hawaiian Grilled Chicken

1 c soy sauce
3/4 c brown sugar

1/2 c water
1/2 can coconut milk (freeze the rest for later use)
1/2 onion, sliced thin
3 garlic cloves, minced
3-4 lbs boneless, skinless chicken thighs

Combine all ingredients into a freezer ziplock bag.  Add chicken, and let marinade at least 8 hours, or up to 12 hours.  Grill chicken until done, enjoy!

Toasted Coconut Cupcakes

Photo Source:
http://www.yelp.com/biz_photos/2good2b-bakery-and-cafe-encinitas-2?select=RviNs8Txo6LjB2S5YLl7Mw#RviNs8Txo6LjB2S5YLl7Mw





1 white cake mix (plus ingredients according to package directions)
1 tsp coconut extract

Mix above ingredients and bake 24 cupcakes according to package directions.  Let cool.  Prepare coconut butter-cream frosting.


Coconut Butter-Cream Frosting
1/2 C solid vegetable shortening
1/2 C (1 stick) butter, softened
1-2 tsp coconut extract
4 C sifted confectioners sugar (I didn't sift it)
3-4 TBS milk


Directions:
In large bowl, cream shortening and butter with electric mixer. Add coconut extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Frosting Recipe Source: Adapted from Wilton's Chocolate Butter-cream recipe
 http://www.wilton.com/recipe/Chocolate-Buttercream-Icing


Set frosting aside. 

Toasting Coconut
Spread a package of sweetened coconut onto a cookie sheet.  Place under broiler and set timer for 1 minute.  Pull out coconut and turn over with spatula.  Place tray back in oven and repeat until about half of the coconut is golden brown.  May take 5-10 minutes.  Set timer each time!  :) Let cool.


After frosting cupcakes generously with coconut butter cream frosting (doesn't need to look pretty as the coconut covers it), top cupcakes with a generous amount of toasted coconut. 



These got rave reviews when I made them for a church function.  Plus, they are very pretty :) 

Lemon Glazed Cupcakes

Photo Source:

http://www.ifood.tv/blog/5-easy-lemon-cupcake-ideas

I am sure there are several fancier and more delicious ways to make the cupcake portion of these lemon glazed cupcakes, but I had to make a billion of them for a church function....hence the cake mix makes its appearance.  What was delicious was the glaze recipe.  It was incredible and a good change to a good old fashioned dose of 2 inches of frosting.  :) 



1 box lemon cake mix (and necessary ingredients according to box directions)

Bake 24 cupcakes according to package directions.  Let cool.  Prepare glaze and drizzle generously over cupcakes.  Top with freshly-grated lemon zest.



Lemon Glaze
Makes 3/4 C

2 C confectioners' sugar
3-4 TBS FRESH lemon juice :)

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice.  (Glaze should be thick, yet pourable).  Add more sugar or lemon juice as necessary, to achieve desired consistency.

Lemon Glaze Source:
http://www.marthastewart.com/313152/lemon-glaze

Quadruple Chocolate Cupcakes

Photo Source:
http://www.theextraordinaryartofcake.com/2010/10/buttercream-bakery-chocolate-chocolate.html


Makes 24 cupcakes

1 box chocolate cake mix
1 small jar Neutella (chocolate hazelnut spread located by the peanut butter in store) (optional)
1 recipe Chocolate Buttercream Frosting (see below)
3 squares melting chocolate for shavings on top (optional)



-Make cupcakes with chocolate cake mix according to package directions. Cool completely on wire rack after cooking.



-Using a butter knife, cut a small divit or hole out of the center of each cupcake. Place a dollop of Neutella in the center of each cupcake. The bigger the hole, the more Neutella you can place inside the cupcake. I suggest doing about a teaspoon or two full.



-Frost cupcakes generously with Chocolate Buttercream Frosting (see recipe below). You can use a piping bag and tip if you want to make it more fancy.



-Microwave melting chocolate in a microwave safe bowl. Heat chocolate until completly melted. Stir. Spread out in a thin layer on a small cookie sheet. Place in refridgerator until hardened. Using a metal spatula, scrape up chocolate until it curls or breaks off in small pieces. Place pieces immediately on top of frosting.



Chocolate Buttercream Frosting
http://www.wilton.com/recipe/Chocolate-Buttercream-Icing

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted (I used cocoa)
• 1 teaspoon clear vanilla extract (I used regular vanilla extract)
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.


For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.