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Recipes from Judi Freihoff

Two Ingredient Lemon Bars......


Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the... pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
I have come across this recipe in a few different places so thanks to those who shared this yummy recipe!

Lemon Cheesecake Bars

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
... 1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup whipped cream or cool whip for top

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread whipped cream over top; refrigerate. Cut into bars. Garnish as desired.



Easy Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
... 1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.


Another version of Mexican Casserole

1 pound lean ground beef
1 pkg. taco seasoning
1 potato, cubed
1 small onion, chopped
1 bag Doritos, any flavor
1 pound shredded cheese
1 tomato, chopped
1 small head lettuce, shredded
salsa
sour cream

Brown ground beef, onion and potato, then drain. Add taco seasoning, mix well. Crush entire bag of Doritos and put into bottom of 9 x 13 pan, reserving a small amount for topping. Put ground beef mixture on top of Doritos, then cheese. Bake in 350o oven for 15 minutes. Top with lettuce, tomato, salsa, rest of crushed Doritos and sour cream.

Simple Italian Shrimp

Cook time: 15 Min Prep time: 30 Min Serves: 4-6
Ingredients
1 1/2 lb shrimp that has been shelled and deveined
1 stk butter
1 lemon, sliced thin
1 pkg dry italian seasoning packet

Directions
1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
2. Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown.
3. This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top.
4. It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
... 1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

STRAWBERRY FUDGE

INGREDIENTS:

1 16 oz can of strawberry frosting
... 1 12 oz bag of white chocolate chips
2/3 cup chopped pecans
DIRECTIONS:

Lightly spray an 9×9 pan ( or a 9 x 13 pan for thinner bars ) with cooking spray.
Put chocolate chips in microwave safe bowl and melt them,( not letting them burn) You could also use a double boiler.
Stir in entire can of strawberry frosting.
Stir in pecans.
Spread into pan and chill in refrigerator for 30 minutes.

Cut into squares and serve.

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