Lemon Blueberry Crumb Bars #2

1 box Krusteaz Meyer lemon bar mix (plus ingredients listed on pkg.)

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Glaze:

1 c. powdered sugar

2 T. fresh squeezed leom juice

For the bars, preheat oven to 350. Follow the directions on the box for making the filling and crust. Bake crust as directed. While it's baking, make the crumb topping. Pour the filling mixture over the hot crust. Sprinkle evenly with blueberries. Sprinkle crumb mixture on top. Bake for 26-30 minutes, or until edges brown. Remove from oven, cool to room temperature, then chill for 2 hours. Make the glaze by whisking ingredients together. Drizzle over bars. Slice and serve. Keep stored in refrigerator.

Skillet Chicken Cacciatore

2 T. oil

1 T. butter

6 chicken tenderloins or thighs

1/2 t. salt

1/2 t. pepper

1/4 c. flour

1 c. diced onion

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

8 oz. sliced mushrooms

6 oz. can tomato paste

2 t. minced garlic

1 T. Italian seasoning

1/4 t. crushed red pepper flakes

1/2 c. white wine

1/4 c. heavy cream

15 oz. can crushed tomatoes

8 oz. tomato sauce

2 T. chopped parsley, optional

2 T. grated Parmesan cheese

Heat oil and butter in large skillet. on medium heat. Season chicken with salt and pepper. Coat with flour. Brown in pan for 3 minutes each side. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7-10 minutes, stirring occasionally. Add tomato paste, garlic, Italian seasoning, and red pepper flakes. Cook 1-2 minutes more. Pour in wine, heavy cream, crushed tomatoes, and tomato sauce. Stir to combine. Return chicken to pan and let simmer until chicken is cooked through, about 15 minutes. Taste and add salt and pepper as desired. Serve hot garnished with parsley and parmesan cheese, optional. Serve over rice or pasta.

Chocolate Covered Strawberry Brownies

Brownies: (may use a brownie mix if preferred)

3/4 c. salted butter, cut into pieces

1/2 c. semisweet chocolate chips

1/2 c. cocoa powder

3/4 c. sugar

3/4 c. light brown sugar, packed

2 large eggs & 1 egg yolk

1 t. vanilla

1/2 t. salt

1 c. all purpose flour

3/4 c. semisweet chocolate chips

Strawberry Filling:

1 c. freeze dried strawberries (found in the fruit section)

3/4 c. butter, softened

2 c. powdered sugar

1/8 t. salt

2-4 T. heavy whipping cream, as needed

Chocolate Ganache:

2 2/3 c. chocolate chips (I used milk chocolate)

1 c. heavy cream

1/2 c. butter

Preheat oven to 350. Combine butter and 1/2 c. chocolate chips in bowl. Place in microwave. Heat in 20 second intervals, stirring in between, until butter and chips are are completely melted and smooth. Stir in cocoa powder until completely combined. Add sugars, eggs, egg yolk, vanilla, and salt. Stir. Add flour and stir. Stir in chocolate chips. Spread into sprayed 9x9 pan. Bake 30 minutesor until center comes out clean and fudgy. Cool in pan. 

Place freeze dried strawberries in food processor and pulse until a fine dust. Place butter in bowl and mix until smooth and creamy. Gradually add powdered sugar and stir until combined. Stir in salt. Stir in strawberry dust. Using mixer on low speed, slowly stir in heavy cream, until you reach a creamy state. Spread evenly over cooled brownies. 

Heat cream and butter. Place chocolate chips in bowl. Pour cream mixture over chips and let set for 5 minutes. Stir. It will be thick and creamy. Let set another 20 minutes before pouring over strawberry filling. Spread evenly and place in refrigeratior to set. 

This brownie is very rich but so good!

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Roasted Eggplant

1 large or 3 medium eggplant

1 t. salt

1 c. plain flour (I used wondra)

1 t. salt

1/4 t. black pepper

2 eggs

1 c. Italian panko crumbs

1 c. plain panko, optional

1 t. garlic powder

8 oz. fresh mozarella, sliced

1/4 c. fresh basil, chopped

1/2 c. freshly grated Parmesan cheese, divided

2 c. marinara sauce, optional*

Slice eggplant into 1/4" round slices. Lay out on paper towel covered baking sheet. Sprinkle with 1 t. salt. Allow them to sit for 1 hour to release moisture and draw out bitterness. Rinse the salt from the slices and pat dry with paper towels. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set up 3 dredging dishes. Place 1 c. flour, 1 t. salt. and 1/4 t. pepper in one. Whisk 2 eggs until frothy and place in another one. Place 1 c. panko crumbs, 1 c. Italian crumbs, and 1 t. garlic powder. Dredge each piece of eggplant in the flour mixture, then the eggs, and last the crumb mixture. Place on baking sheets. Sprinkle a light coating of Parmesan cheese on top. Roast in oven for 10 minutes. Turn over and roast another 10 minutes, so both sides get crispy. Place mozzarella pieces on top of each eggplant piece. Bake uncovered for 20-25 minutes until cheese is melted and lightly browned. Remove from oven and cool slightly before serving.

*Baked Eggplant Parmesan:

Spread 2 T. marinara sauce into bottom of lightly greased 9x13 dish. Line dish with 1/2 of slices. Spoon 1 c. marinara over each eggplant slice. Layer with mozzarella slices to cover. Sprinkle 2 T. basil over top and 2 T.  Parmesan cheese. Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 c. marinara, basil, and Parmesan cheese. Follow baking directions from above.

I served with Teriyaki chicken and a Caesar salad.

 

Chicken Caprese with Balsamic Glaze

4 thin boneless skinless chicken breasts, tenderloins could also be used

2 T. olive oil

1 t. salt

1 t. pepper

1 t. garlic powder

1 pint grape tomatoes

4 slices fresh mozzarella cheese

2 T. balsamic glaze, homemade or store bought (recipe below)

1/4 c. fresh basil, optional

Preheat oven to 400. Lightly grease 13x18" baking pan with cooking spray or place parchment paper on pan. Lay breasts on pan, evenly spaced. Drizzle chicken with olive oil. Season with salt, pepper, and garlic powder. Spread tomatoes around chicken. Bake in oven for 15 minutes. Remove from oven and lay 1 slice mozzarella on each chicken piece. Return to oven and bake 10 more minutes until chicken is done and cheese is melted. Remove from oven and drizzle with glaze. Garnish with fresh basil if desired. I served with Caesar salad & baked potato.

Balsamic Glaze:

1 1/2 c. balsamic vinegar (flavored vinegar may be used too)

1 c. light brown sugar*

Stir together and heat in microwave oven 10-15 minutes until thickened. Place in sealed jar in refrigerator. This can be served over chicken, fish, pasta, mushrooms, salmon, pork, or fresh fruits and vegetables, or as a salad dressing. 

* may substitute molasses, honey, maple syrup, or agave nectar. 

1st picture: chicken with tomatoes & cheese, 2nd picture: balsamic glaze, 3rd picture: ready to eat!

Pecan Bars

Crust:

1 c. butter, softened

1/3 c. sugar

2 t. water

2 t. vanilla

2 c. flour

1/2 c. pecans, chopped

Filling:

1/2 c. butter

1 c. karo syrup

1 c. brown sugar

1 t. vanilla

1/2 t. salt

4 eggs, beaten

2 c. pecans, halved or chopped

Preheat oven to 350. Grease 9x43 dish. Cream together butter and sugar until fluffy. Beat in water and vanilla. Stir in flour and pecans until well combined. Press into bottom of 9x13 dish. Press firmly, making sure there is a small lip around the edges. Bake 18-20 minutes until lightly golden brown. Remove from oven. Melt butter in pan over medium high heat. Once melted, add corn syrup, broen sugar, vanilla, and salt. Stir to combine, until everything fully melted. Remove from heat. Whisk in eggs and pecans. Pour into warm baked crust. Bake for 30-35 minutes, until knife inserted in center comes out clean. Cool completely and slice into squares.

Lighter Chicken Parmesan

24 oz. jar marinara sauce

1 T. balsamic vinegar

1/2 c. Panko breadcrumbs

1/2 c. grated parmesan

1/4 c. finely chopped parsley, optional

salt & pepper to taste

1 whole egg, beaten

1 1/2 lbs. chicken tenders, cut into bitesize pieces, eggplant can be substituted

12 oz. angel hair pasta, cooked & drained

1 T. olive oil

1/2 c. shredded mozzarella cheese

Combine marinara sauce and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Combine Panko, 1/2 the parmesan, 1/2 the parsley, salt & pepper. Put egg in separate shallow bowl. Coat chicken tenders in egg, then roll in  panko mixture. Heat oil in large skillet over medium high heat. Add chicken and cook, turning once, until golden, about 3 minutes each side. Pour marinara sauce over top. Sprinkle mozzarella over top. Add lid. Heat until cheese is melted, about 2 minutes. Serve over pasta. Garnish with parsley if desired. I served with Caesar salad and bread.

Caramel Apple Cake Bars

15 oz. cake mix (yellow, spice, carrot)

1 egg

6 T. butter, melted

2 c. diced apples (peeled or unpeeled)

1/2 t. apple pie spice mix

1/2 c. toffee bits

1/2 c. caramel bits (make sure they are in date or they will not melt!), or use caramel sauce

1 can eaglebrand milk

chopped pecans, optional

additional chips, optional (butterscotch, cinnamon, chocolate)

Preheat oven to 350. Spray 9x13 dish. Combine cake mix, butter, and egg. Press into bottom of sprayed dish. Place diced apples in a bowl, sprinkle apple pie spice on top, and toss to coat. Spread apples over crust.  Sprinkle with toffee bits & caramel bits. Add other chips or nuts if desired. Pour sweetened milk over top. Bake in oven for 30 minutes. Cool completely. Serve with whipped topping.

Pictures: 1st pic: diced apples on top of cake mix crust. 2nd pic: caramel bits and toffee bits added. 3rd pic: Eaglebrand milk added. 4th pic: After baking (not all the caramel bits melted, I'll use caramel sauce next time. 5th pic: ready to eat!

Magic Crispy Baked Shrimp

1 lb. jumbo shrimp, peeled & deveined

1/2 c. dry white wine

4 T. butter, melted, divided

juice of 1 lemon

3 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

Topping:

 

3/4 c. panko breadcrumbs

1/4 c. Parmesan cheese, grated

1/2 t. salt

2 T. butter, melted                                                                                                                                          fresh parsley, chopped, optional

Preheat oven to 425. Pour wine & 2 T. melted butter in a 9x13 pan. Place in oven for 10 minutes. Add remaining butter, garlic, lemon juice, , salt, & pepper to bowl. Add shrimp & toss to coat. In a separate bowl, stir together breadcrumbs, Parmesan cheese, salt, & 2 T. melted butter. Remove baking dish from oven and spread shrimp in a single layer, they will be snuggly together. Sprinkle with breadcrumb topping. Bake until breadcrumbs are golden brown and crispy, & shrimp are opaque, but still pink, about 12 minutes. Broil on high 2 minutes until browned. Top with parsley and serve. I served with baked potatoes, Caesar salad, and steamed broccoli. 

Refrigerator Peach Pie

1 graham cracker or shortbread crust

1 c. sugar or splenda

3 T. cornstarch

11 oz.  Sprite, diet is fine too

4 c. (about 6-8) fresh or frozen peaches (or strawberries are good too)

1 small box peach jello, (or strawberry), sugar free if needed

redi whip, optional

In a medium pan combine sugar and cornstarch. Add sprite and whisk together. Cook over high heat until very thick. Add jello. Whisk again. Place in refrigerator until ready to use. Peel peaches if using fresh. Slice peaches. (May need to add fruit fresh if desired). Place sliced peaches in crust, 1 at a time. Pour jello mixture over sliced peaches (or you could toss the peaches in this before adding to crust for more even coating). Place in refrigerator for a minimum of 2 hours before serving with redi-whip.

Pic 1: sliced peaches in crust, pic 2: jello mixture poured over, pic 3: slice of pie, ready to eat!