• Linda Thomson

Mixing Bowl: Even More Recipes!


Lemon Bars


H & K Contributor

Jean Reno




“I copied this from my Mom’s recipe box on New Year's Day 1977 when I was 19 years old. Mom's trick to make them look pretty was she would remove the "browned" edge by cutting around the perimeter of the dish after baking them. That way they were all uniform. And if you were serving them for a tea party or event you could still have a taste by eating all the edges before the party! And of course some people really like the browned edge!


Hugs,

Jean


Preheat oven to 350 degrees. If using a glass pan 325 degrees.

Grease bottom of a 9x9-inch pan. (I dab a little bit of butter in the bottom of the pan.)


Ingredients and directions for bottom crust:

  • 1 cup flour

  • ½ cup butter

  • ¼ cup powdered sugar

Cream together, press into a 9x9 greased pan. Bake 20 minutes. Watch that the bottom crust doesn’t get to brown. Let cool.


Ingredients for filling and directions:

  • 1 cup sugar

  • 2 eggs

  • 2 Tablespoons of flour

  • 2 Tablespoons of lemon juice

  • ¼ teaspoon (or more) of vanilla

Mix and pour over cooled baked bottom crust. Bake for 25 minutes at 350 degrees. Cool and glaze with a powdered sugar and warm milk mixture. (see below)


Ingredients for Powdered Sugar Glaze and directions:

Although this recipe is so simple, it’s also very versatile based on what you are wanting to use the glaze /drizzle for. This glaze is perfect to top your lemon bars, cakes, pastries and breads with. Milk is what in general thins out the powdered sugar, making it into a sweet drizzle.

  • 1 ½ cups powdered sugar, sifted to remove any lumps

  • 3-4 tablespoons of milk (milk can be warmed or not)

Place the sugar in a medium bowl and slowly stir in the milk, a little at a time, to make a smooth, pourable glaze.

Hamburger Pie


H & K Contributor

Judy Butler




“It’s simply comfort because Mother made it and, well let’s face it – it tastes like comfort to me!”


Preheat oven to 350 degrees.

Spray lightly a 9x9-inch casserole pan with cooking spray


Ingredients:

  • 1 lb. hamburger

  • 1 can Campbell’s tomato soup

  • 1 can fresh cut green beans

  • Mashed potatoes

  • Paprika

  • Shredded cheese

Directions:

In a large skillet brown hamburger, draining any grease. Add tomato soup (do not add water.) Stir well. Add green beans and stir. Top with mashed potatoes, real or instant. Top with Paprika.

Place in oven and cook for 30 minutes. Remove and place ½ - 1 cup of shredded cheese on top. Put back in oven until the cheese melts.

Chicken Enchilada Casserole


H & K Contributor

Gina Hoss Culver




(Taken from Sheri Torelli’s, The Fast-Food Kitchen Cookbook)

Preheat the oven to 350 degrees. Grease the bottom of a 9x13-inch casserole dish.

Ingredients:

  • 3 chicken breasts, cubed, or 3 large cans of chicken breast meat, or rotisserie chicken

  • 2 cans (15oz. each) enchilada sauce

  • 12-15 corn tortillas

  • 3 cups shredded cheese

  • Chopped onions (optional)

  • Chopped or sliced olives (optional)

Directions:

Pour enchilada sauce to cover bottom. Layer with tortillas, then add chicken, more sauce, cheese, olives and onion (if desired). Continue with 2-3 more layers. Top off with extra cheese. Bake casserole for approximately 30-40 minutes or until hot completely through. Garnish with sour cream and/or avocado slices.

May be heated in the microwave if prepared in a glass casserole or microwave-safe dish. Freezes well.

Can be layered in a Crock-Pot and cooked on low for 2-3 hours (if using previously cooked chicken). Garnish with extra cheese before serving. Serves 8.

Melting Moments Cookies – “O taste and see that the Lord is good.” Psalm 34:8


H & K Contributor

Janni Cassara




One of the best things about this recipe is how easy it is to make.

Preheat oven to 350 degrees.


Ingredients:

  • 2 sticks of butter

  • ¾ cup sugar

  • 1 teaspoon vanilla

  • 1 ½ cup flour

  • ½ teaspoon baking soda

Directions:

Mix softened butter (not melted) with sugar and vanilla. Add flour and baking soda. Drop by teaspoon onto cookie sheet. Bake for 15 minutes or until the edges are light brown.

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