Lemon Tarts

These are very TART but much better than store bought.  Very rich so I suggest making them small tarts. Dad would love these!

Ingredients:

Prepared tart shells, baked and cooled
2 cups white sugar
7 tablespoons cornstarch
3 tablespoons lemon zest
1 cup fresh lemon juice
6 egg yolks, slightly beaten
1 1/2 cups half-and-half cream
1/2 cup whipping cream, unwhipped
1/2 cup butter or 1/2 cup margarine cut into pieces
3/4 cup sour cream
cool whip frozen whipped topping

In the microwave or stove top, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half amd whipping cream (can use 2 cups half and half if desired and omit the whipping cream).  Whisk to combine.

Cook until thickened.  Stir in butter.  Whisk until butter is melted and mixture is smooth.  Cool to almost room temperature, stirring every so often.  Stir in sour cream until well blended.  Fill tart shells and top with cool whip.

Gluten-Free Chicken Broccoli Cheese Casserole

We have a missionary in our area who has Celiac's and can't have gluten.  We have fed them twice now and both times, I had to rack my brain for ideas.  Luckily I found this lady's blog. glutenfreemommy.com.  We really liked this casserole - even better than when we use cream of mushroom soup. But it doesn't have to be gluten-free if ya don't want it to be.

1 lb cooked chicken, shredded
1 lb fresh broccoli, chopped
2 tablespoons butter
2 tablespoons of rice or soy flour (can use all purpose here if ya don't need it to be gluten-free)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
1 1/2 cups milk
squeeze of lemon juice
1 tablespoon mayonnaise
1 1/2 cups shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (I found some at Sprouts, but you can use regular breadcrumbs here if you don't care about gluten.)
slivered almonds for topping

Melt the butter in a medium saucepan.  Add the flour, salt, pepper, mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and stir until thickened.  Stir in the shredded cheese.  Place the rice, chicken and broccoli in casserole dish. Pour white sauce on top. Top with breadcrumbs and almonds. Bake uncovered at 350 for 30 minutes.

Chocolate Orange Loaf Cake

Oh My!  This is so yummy!  We had this at our book club last month and I had to share.  The original recipe was in the Better Homes and Garden magazine.  You can make it as one big loaf in a 9x5x3 pan or you can make mini loaves which are great to share!  This recipe made 3 small loaves.

10 Tblsp. butter
2 Tblsp. corn syrup
1 cup dark brown sugar
2 eggs
1 cup all purpose flour
1/2 tsp baking soda
3 Tblsp. unsweetened cocoa powder
zest of 2 small oranges (1Tblsp)
juice of 1 small orange (3 Tblsp)

Mix butter, syrup, sugar and eggs.  Combine flour, soda and powder.  Combine the wet and dry ingredients.  Add the orange zest and juice.  Bake at 325 in greased 9x5x3 pan for 45 mins.  (When I made the mini ones I baked them at 350 for about 27 mins). 

You can also top this with a glaze....seriously divine!  Just mix up some powdered sugar, milk, butter and either vanilla or even orange extract. 

Enjoy!
Shelley

Bean Dip

16 oz. Sour Cream
16 oz Cream Cheese
1 cup (can) Frito Lay Bean Dip
1 pkg. Taco Seasoning
15 shakes Tabasco sauce
3 cups mixed cheeses - Monterray Jack/Sharp Cheddar

Mix sour cream, cream cheese, bean dip, taco sesoning tabasco sause and half of the cheese together.  Spread in a 9x13 pan.  Bake at 350 for about 20 mins.  Add the remaining cheese and place back in the oven till cheese melts on top.  Serve with tortilla chips!

Calling all your favorite fall recipes!!!

So I really haven't been so great about keeping up on here.  Life has been a bit hectic with everyone's crazy schedules but now that things are starting to settle down, I have more time to cook!!  I know eveyone in my house is excited!  I think we are all tired of quesadillas and pasta roni!!  So, in an effort to get back in the groove...this is a plea for your favorite fall foods.  Post ladies!!!