Lemon Crunch Bars

I was asked by my bible study leader if I could make 2 desserts for an event that happened at church a couple weekends ago.  Being that 1) I love to bake, and 2) had a reason to bake that didn't cause me to keep the desserts at home, I said yes, of course.

Here's a recipe for Lemon Crunch Bars.  I was a bit skeptical at first, but I forged ahead.  Let's just say...this dessert didn't last long in the sea of other desserts.  It.was.gone!  And that's a good thing.

Lemon Crunch Bars
Combine:
2 1/2 c flaked coconut
1 1/2 c soda crackers, rolled finely
2/3 c sugar
1 c flour
1 c soft margarine*
Mix well and place 1/2 of this mixture in a 9x13" pan and pat down firmly.
Combine:
1 c sugar
1/2 tsp salt
5 tbs cornstarch
Stir in 2 2/3 cup milk.  Cook until thick, stirring constantly.
Mix:
2 eggs, beaten
1/2 c lemon juice**
Stir a little of the hot mixture into egg mixture (to temper it).  Then add all to hot mixture.  Cook and stir a few minutes longer.
Add:
2 tbs margarine*
1/2 tsp vanilla
Pour this mixture over crust in pan.  Top with remaining half of crumbs and pat down lightly.  Bake at 375F for 20 minutes or until light brown.  Chill and cut into bars.  Store in the refrigerator.

Alternatives
*I'm anti margarine.  I used butter.  Hello!  I live in a HUGE dairy community!  Butter is my friend and I always have a back-up box in the freezer.
**My parent's have a lemon tree full of lemons, so I used freshly squeezed juice instead of the stuff you buy at the store in the green container.

Butter Beer

Have you ever watched Harry Potter, and while the gang is off at the ... place where they go during breaks ... wondered, "Hummm, I wonder what that butter beer stuff tastes like?"

Well, I'm here to let you know it's yummy.  I'll tell you the ingredients that I used, but the proportions are up to you depending how strong or weak you'd like it.

Cream Soda
Butterscotch Schnapps
Butterscotch (ice cream) topping

For sweeter, use more topping.  For more of an adult kick, use more schnapps.

Some recipes online called for melted butter.  I'll admit, I scaled it back and tried it.  And, well, I didn't like it, but it did foam better with butter.  I'd stick to the sugar and not the fat stuff though. 

Brownie Covered Oreos

These little creations... I had high expectations for them!  I had complete confidence that I could make brownie mix, dip an oreo in it, then bake it.  And I'm pretty sure I flubbed something up along the way because out of 36 (every oreo in package) or so "brownies", only 11 turned out.  I don't know what went wrong.  Maybe not enough non-stick spray.  Either way, the 11 were good.  And the crumbs of the other 25+ were good too.

Brownie Covered Oreos

Makes entire package of Oreos

Ingredients

1 brownie mix (or use your own brownie recipe)

1 package Oreos

White chocolate, melted for drizzle

Sprinkles

Instructions

1. Preheat oven to 350F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in the bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn't take long).  As soon as you remove, take a plastic knife and run along edges, (this is very important so you get the cookie out with brownie not stuck to pan).
2. Let cool for 5 minutes, remove, drizzle with melted white chocolate, sprinkle, and enjoy!

Comments

• I sprayed generously.
• I did not use plastic knife, I used metal one. 
• Maybe that's where I went wrong...
• I used the holiday peppermint oreos...yum!

 And in case you wondered what the scraps looked like...

Simple Stuffed Mushrooms

Simple Stuffed Mushrooms

Yield: 16 servings

Ingredients

2 lbs button mushrooms (approximately 50 mushrooms)

8 oz package cream cheese

8 oz package shredded parmesan cheese

3 green onions, chopped

1 lb sausage

Instructions

1. Preheat oven to 375F.
2. Wash mushrooms and remove stems.  Chop stems.
3. Cream together cream cheese, parmesan cheese, and onions.
4. Cook sausage.  Once fully cooked, add in mushroom stems and cook until tender.  Pour sausage and mushrooms into cheese and onion mixture.  Mix well.  Spoon into mushroom tops and bake for 15 minutes until bubbly.  Remove from oven and allow to cool for 5 minutes prior to serving.

Comments/Alterations

• I used 1/3 less fat cream cheese.
• I would have used turkey sausage, but the regular stuff was cheaper less expensive.
• Assembled ahead of time, stored in fridge, baked when ready.

Recipe from Add a Pinch

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Ingredients
3 c sugar
3/4 c butter
2/3 c evaporated milk
1 tsp vanilla
6 oz semi-sweet chocolate pieces
7 oz jar Marshmallow Creme
1/2 c peanut butter

Instructions

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.
7. Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
8. Cool at room temperature and cut into squares.

Bakerella  is the best!