Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tsp. salt
1 stick butter, soften
2 eggs
1 TBS. of lemon juice
zest from 1/2 lemon (about 1 tsp.)
Combine the flour, sugar and salt in a large bowl.  Mix in the butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8x8 brownie pan.  Bake at 350 degrees for 25 minutes.

You can double the recipe and bake in a 9x13 pan for 30 mins.  Remove and let cool, then glaze.

GLAZE:
1/2 cup powder sugar
1 TBS. lemon juice
additional lemon zest
stir together

Angel Food Cake

We love strawberry shortcake at our house.  I have always cooked the angel food cake straight from the box.  I will never do that again after making this scratch angel food cake!  It's delicious and quite easy to make.  Recipe shared from: Ann

1 ½ cups egg whites (10 – 12 large)

¾ cup sugar

1 cup flour

1 ½ tsp. cream of tartar

1 ½ tsp. vanilla

¼ tsp. salt

¾ cup sugar

In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift sugar and flour together 3 times; set aside.

Add cream of tartar, salt and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).

Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350 degree oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Super Soft Sugar Cookies...

SOFT SUGAR COOKIES

1 cup butter

1 cup yogurt or sour cream (I use sour cream)

2 cups sugar

2 eggs

2 teaspoons vanilla

6 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Combine butter, yogurt, or sour cream, sugar, eggs and vanilla and beat for 2 minutes.  Sift together flour 

(I never sift the flour) baking soda, and salt to creamed mixture.  Roll dough out and cut with cookie

cutters.  Bake in a 375 degree oven for 8 to 10 minutes (My oven is hot so I only cook them 6 minutes)

or until lightly brown.  Do not overbake.  

BUTTER FROSTING

1/3 cup soft butter

3 cups powdered sugar

1 1/2 teaspoons vanilla or another extract (I love almond extract for cookies)

2 or 3 tablespoons milk

Food coloring if desired

Beat together with electric mixer until the texture and thickness you want.  

Easy Chicken Tacos...

1 Rotisserie Chicken, deboned and shredded
12 oz brown rice, cooked
1 Cup Frozen Corn
1/2 Ts Salt
1 Cup Mexican Cheese Blend, shredded
1 Can Diced Tomatoes

1 Jar (16oz) Verde Enchilada Sauce (Kroger brand is REALLY good!! That is Smith's)
1 Pkg tortillas (the fresh ones are the best, the ones you get from Costco) or crisp taco shells

Top with:

Sour Cream

Lettuce


Preheat oven to 450. Spray a 9x13 baking dish with nonstick spray.
Mix first 7 ingredients in a large bowl. Place in the baking dish
Bake at 450 for 20 minutes or until bubbling. Let stand 5 minutes. Spoon sour cream onto tortillas, top with chicken mix and lettuce (we always use spinach) 

White Bean and Chicken Chili...

5 cups shredded cooked chicken 

2 cans of chicken broth

1 large jar of salsa (I use mild)

1/2 pound shredded pepper jack cheese

3 cans undrained white beans   (not navy beans or white chili beans)

Use Fritos and sour cream on top if desired when serving.

After shredding the chicken put it back in the crockpot or on a pot on the stove.  Add all of the ingredients and cook until the cheese is melted and the soup is hot.