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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