1 1/2 C flour
1/2 C powdered sugar
3/4 C cold butter
4 eggs
1 1/2 C sugar
1/2 C lemon juice
1 tsp baking powder
1 C coconut
Preheat oven to 350. Line a 13x9 with foil and lightly coat with non-stick cooking spray.
Mix together flour, powdered sugar and butter till crumbly and press into bottom of pan. Bake for 15 minutes.
Combine eggs, sugar, lemon juice and baking powder and pour over hot crust. Sprinkle with coconut and bake for 20-25 minutes.
Lift them out of the pan using the sides of the foil and let cool on a wire rack.
Monday, October 14, 2013
Tuesday, September 17, 2013
Herb and Garlic BowTtie Chicken
4 boneless, skinless chicken breasts (frozen is ok)
2 14oz cans Italian Style Diced Tomatoes
1 envelope Lipton Savory Herb & Garlic Soup Mix (next to onion soup mix)
16 oz package of Bow Tie pasta
Parmesan Cheese (fresh grated is best)
- Mix tomatoes and soup mix in crockpot, then add chicken.
- Cook on Low for 6-8 hours or on High for 4-5 hours.
- When chicken is fully cooked, pull it out and cut it into 1 inch chunks. (If you used fresh chicken, you can cut it up at the very beginning.)
- Return chicken to crockpot.
- Prepare bow tie pasta according to package directions. Drain.
- Add cooked pasta to crockpot and stir it together.
- Top with freshly grated parmesan cheese.
Sunday, September 8, 2013
Spicy Lettuce Wraps
(recipe from my friend Jamie)
chicken from large rotisserie
3 Tbls peanut oil
3 Tbsp soy sauce
Bangkok peanut sauce (about a 3/4C, Less if you want it less spicy) I can only find this at Walmart
2 cans sliced water chestnuts, drained
1 1/2 C shredded carrots (I use the bagged ones that are in little strips)
1 C chopped green onions
Large head of iceberg lettuce
Remove chicken from bone into bite sized pieces, brown chicken in peanut oil in large skillet. Add everything else (except lettuce) and simmer for 20 minutes. Serve in iceberg lettuce leaves.
This is a bit spicy. Some of my kids can eat it, the others think it's too hot.
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