Lemon Lush

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Filling:

1 x 8 ounce package cream cheese, softened
1/2 - 1 cup powdered sugar
1 tsp lemon zest
2 tbsps lemon juice

1 pkg Sherriff lemon pie filling prepared as directed (cooled)

1½ cups Cool Whip

Finely grated lemon zest

Crust: Mix the flour, butter, sugar and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar zest and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Greek Garlic Lemon Chicken

4 chicken breasts
1 tbsp lemon zest
1/3 cup fresh lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Quiche

4 eggs
3/4 cups milk
1 tsp Dijon mustard

1/2 cup cheddar cheese, shredded

2 green onions, chopped

2 oz chopped ham

2 slices bread, cut in small cubes

Salt and pepper to taste

Add-ins: chopped red pepper, chopped broccoli

Spray a small glass pie plate. Beat the eggs, then whisk in the milk and Dijon. Add remaining ingredients. Let sit for an hour or overnight so bread absorbs liquid. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Serves 2.

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)

Freshly-ground black pepper
Juice from half a lemon

Handful of fresh cilantro, chopped 

Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Layered Pudding Dessert with Pecan Crust

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup cool whip

Vanilla Pudding
1 package of instant vanilla pudding or mousse
2 cups milk 

Chocolate Pudding
1 package of instant chocolate pudding or mousse
2 cups milk

Last Layer
2 cups cool whip

Topping
Shaved chocolate

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.Prepare the vanilla and chocolate pudding and refrigerate to thicken. In a mixer add the cream cheese, powdered sugar and the cup of cool whip. Mix until light and fluffy.

Once the crust cools, spread the cream cheese mixture evenly over the crust. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with cool whip and sprinkle with the shaved chocolate. Refrigerate for a couple hours to set.


Lemon Layered Dessert: Replace pudding layers with Lemon Pie filling. Top with fresh blueberries.

AKA: Six in a pan or Sex in a pan

Gravy

4 tbsp flour
4 tbsp butter
2 cups broth (warmed in microwave)

salt and fresh cracked black pepper to taste
1-2 cups drippings from the bird or roast beef (optional)

Melt butter and add flour. Cook for a minute and then slowly whisk in the broth. Warming the broth helps prevent lumps. Add the drippings if using and suggestions below. Bring the gravy to a simmer and add salt and pepper to taste.

Chicken or turkey gravy use chicken broth and add:

• 1 tsp dried thyme
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder 
• 1/2 tsp paprika 

Beef gravy use beef broth + 1-2 tsp Worcestershire sauce