AKA Butter Bars
1 yellow cake mix
1/2 cup butter (1 cube), melted
1 8 ounce package cream cheese, softened
2 teaspoons vanilla
1 stick butter, melted
3 cups powdered sugar
Combine crust ingredients and pat into a 9 X 13 pan. Beat cream cheese, eggs, and vanilla until smooth. Add butter and sugar. Mix well. Pour over crust. Bake at 350 degrees for 45 minutes.
Variations: use lemon cake mix and add lemon juice and zest to filling, use chocolate cake mix and add 3/4 cup peanut butter to the filling. I have never tried any of these, if you do, let me know how you like it!
Lemon Raspberry Bars
Lemon Raspberry Bars
For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.
Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.
*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.
Chicken Noodle Soup
From Lion House also courtesy of Rachel Neeley
Here we go - I only know this from memory when I am putting all the ingredients together.
2 cans chicken stock
1 bouillon cube - start boiling and melt the cube
add veggies -
chopped, carrots, celery, onions
let them slow boil until they are getting softer
add1 can cream of chicken soup
add 1 can corn
add chicken (for this I use the cans(2) of chicken from costco)
put stove on low - and let simmer
while simmering - boiling noodles (I use egg noodles for best flavor)
then add soft noodles to mixture
stir and bada bing
Oh - add pepper for taste
(I would recommend adding more chicken stock if there isn't much liquid)