Creamy Lemon Squares Recipe

 

Creamy Lemon Squares

Rich Lemon Squares are a delightful dessert that superbly combines a tart lemon filling with a buttery graham cracker crust. These squares are the perfect balance of sweet and tart, making them a popular treat for any occasion. Originating from the United States, the recipe for Creamy Lemon Squares has been passed down through generations, bringing joy to countless households.

These Lemon Squares can be served as a bright finale to a dinner party or as a special treat for a family gathering. They pair exceptionally well with a dollop of whipped cream or a sprinkle of powdered sugar on top. For an extra touch, serve them with a side of fresh berries, such as strawberries or blueberries, to add a burst of fruity flavor that complements the zesty lemon taste.

Ingredients

For the Filling:

• 1 can (14 ounces) sweetened condensed milk
• 2 egg yolks
• 1/2 cup fresh lemon juice

For the Crust:

• 1.5 cups graham cracker crumbs
• 1/4 cup sugar
• 4 tablespoons butter, softened and cooled

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper for easy removal.
2. In a bowl, combine the softened butter, graham cracker crumbs, and sugar for the crust. Mix well until the mixture resembles damp sand.
3. Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for about 10 minutes or until lightly browned. Let cool for 30 minutes.
4. In another bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
5. Slowly add the fresh lemon juice to the egg yolk mixture, stirring until smooth and creamy.
6. Pour the lemon filling over the cooled crust in the baking pan, spreading it evenly.
7. Bake for another 15 minutes until set. Remove and cool for at least 1 hour until set.
8. Once chilled, carefully remove the lemon squares from the pan using the parchment paper, if using, and cut them into squares.

Enjoy the rich and tart goodness of your homemade Creamy Lemon Squares! Store any leftovers in the refrigerator.

These Creamy Lemon Squares are a delightful treat that will surely brighten up any gathering. The tart and tangy lemon filling, combined with the buttery crust, creates a perfect balance of flavors. Whether you serve them as a standalone dessert or accompany them with whipped cream and fresh berries, these lemon squares are bound to become a favorite among your family and friends.

Banana Pudding Crunch Cheesecake

 

Banana Pudding Crunch Cheesecake

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 box (3.4 oz) instant banana pudding mix
• 1 cup whole milk

For the Topping:

• 3-4 bananas, sliced
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• Crushed vanilla wafers or chopped nuts for garnish

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.

Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract and sour cream until well combined.
4. In a separate bowl, whisk together the banana pudding mix and whole milk until smooth. Let it sit for a minute to thicken.
5. Fold the banana pudding into the cheesecake batter until evenly distributed.

Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Remove the cheesecake from the oven and let it cool completely at room temperature.
5. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Add the Topping:

1. Just before serving, arrange the sliced bananas on top of the chilled cheesecake.
2. In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
3. Pipe or spread the whipped cream over the banana slices.
4. Garnish with crushed vanilla wafers or chopped nuts.

Serve:

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled.

Enjoy your Banana Pudding Crunch Cheesecake!

Cheesy Meatball Casserole

 

Cheesy Meatball Casserole

This Cheesy Meatball Casserole is a perfect comfort food dish that’s easy to make and packed with flavor. It’s ideal for family dinners or gatherings with friends. The combination of juicy meatballs, rich tomato sauce, and melted cheese is sure to be a hit with everyone at the table.

Ingredients

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 large egg
• 1/4 cup milk
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

For the Casserole:

• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meatballs:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, onion, egg, milk, parsley, salt, pepper, and oregano. Mix until all the ingredients are well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked and browned on the outside.

Assemble the Casserole:

1. Reduce the oven temperature to 350°F (175°C).
2. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
3. Arrange the cooked meatballs in the baking dish.
4. Pour the remaining marinara sauce over the meatballs, making sure they are evenly coated.
5. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the meatballs.

Bake the Casserole:

1. Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

Serve:

1. Remove the casserole from the oven and let it cool for a few minutes.
2. Garnish with chopped fresh parsley before serving.

Conclusion

This Cheesy Meatball Casserole is a hearty and delicious dish that’s sure to satisfy your cravings. Serve it with a side of pasta, garlic bread, or a fresh green salad for a complete meal. Enjoy!

Chocolate-Covered Cookie Dough Truffles

 

Introduction

If you’re a fan of cookie dough and chocolate, these cookie dough truffles are the perfect treat for you. They’re easy to make and combine the rich flavors of chocolate and the nostalgic taste of cookie dough into bite-sized delights. Ideal for parties, gifts, or a sweet indulgence, these truffles are sure to be a hit.

Chocolate-Covered Cookie Dough Truffles

Ingredients

Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

Chocolate Coating:

• 2 cups semisweet or dark chocolate chips
• 1 tablespoon vegetable oil (optional, for smoother coating)
• Extra mini chocolate chips for topping (optional)

Instructions

Make the Cookie Dough:

1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Mix in the milk and vanilla extract until well combined.
3. Gradually add the flour and salt, mixing until a dough forms.
4. Fold in the mini chocolate chips.

Form the Truffles:

1. Use a small cookie scoop or your hands to form small balls of cookie dough (about 1 inch in diameter).
2. Place the cookie dough balls on a baking sheet lined with parchment paper.
3. Freeze the balls for at least 30 minutes to firm up.

Prepare the Chocolate Coating:

1. In a microwave-safe bowl, melt the chocolate chips with the vegetable oil (if using) in 30-second increments, stirring in between until smooth.
2. Let the melted chocolate cool slightly.

Coat the Truffles:

1. Using a fork, dip each cookie dough ball into the melted chocolate, ensuring it’s fully coated.
2. Place the coated truffles back on the parchment paper.
3. If desired, sprinkle extra mini chocolate chips on top before the chocolate sets.

Chill and Serve:

1. Refrigerate the truffles for at least 15 minutes to set the chocolate.
2. Store the truffles in an airtight container in the refrigerator until ready to serve.

Conclusion

These chocolate-covered cookie dough truffles are a decadent and delightful treat that everyone will love. With their smooth chocolate coating and sweet, doughy center, they’re the perfect indulgence for any occasion. Enjoy these delicious bites with friends and family, or savor them all to yourself!

These are really delicious! I broke my diet once by going to a fast food restaurant for these treats, but with this recipe, I don't have to do that anymore.

 

Introduction

Biscuits made in a muffin tin with fewer carbohydrates are a tasty and nutritious option compared to regular biscuits. Full of flavor and made with low-carb ingredients, these biscuits are a great choice for breakfast or a snack for those on a low-carb diet or seeking a healthier option. Although biscuits are usually linked to Southern food, this low-carb option is popular worldwide among those looking for a guilt-free treat.

These biscuits can be enjoyed in many ways, either on their own for breakfast or as part of a bigger meal. Consider these serving suggestions:

• With Soup or Stew: Serve them with a comforting bowl of soup or stew. Their soft texture and delicious flavor pair well with hearty soups like tomato or chicken noodle soup.
• As a Breakfast Side: Create a nutritious breakfast by serving them with light and fluffy scrambled eggs, offering a satisfying and low-carb way to start the day.
• As a Sandwich Base: Use these low-carb biscuits to make a tasty and healthy sandwich. Simply cut them in half and fill them with ingredients such as bacon, eggs, cheese, and avocado to create a delicious low-carb sandwich.

Recipe: Low Carb Biscuits Made in a Muffin Pan

Ingredients

• 1.5 cups of almond flour
• 1/2 cup of sour cream
• 2 eggs
• 1 tablespoon of baking powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 4 tablespoons of melted butter
• 1/2 cup of shredded cheese
• 1/4 teaspoon of salt

Instructions

1. Preheat your oven to 450°F (230°C) and grease a muffin tin with non-stick spray or butter.
2. In a bowl, combine the almond flour, salt, baking powder, garlic powder, and onion powder. Mix well.
3. In a separate bowl, whisk the eggs, then mix in the sour cream and melted butter. Stir until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until you form a thick batter.
5. Fold the shredded cheese into the batter.
6. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and cooked through.
8. Allow the biscuits to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy your low-carb biscuits as a delicious and satisfying snack or side dish!

If you're on a low-carb diet or simply looking for a tasty and healthier biscuit option, you'll love these Low Carb Biscuits made in a muffin tin. Enjoy their soft and flavorful texture guilt-free, and explore different serving ideas to enhance every meal.

Noodles in Italian Style

 

Introduction

For things to happen and improve, for blood to circulate well and avoid blockages, we must stay active. When a specific body part is affected, it can disrupt life at that time.

I view life like a glass of fresh apple or orange juice: over time, the sweetness fades from the powder. If you don't mix it, the fruit will settle at the bottom, and the water above will taste plain.

If it's well-balanced, it will never achieve its maximum capacity. If it tastes just "alright" or "okay," it's not worth mentioning.

Information about the home: When something is described as "good" or "just okay," it can be easy to become uninterested, right?

If you continue to mix the tasty juice without a filter, the sweet leftovers will dissolve in the water. The cold glass will be revived with a special and tasty flavor.

I believe we are always in a state of energy, and if we don't get interrupted once in a while, we will never experience the wonderful flavors that life has to offer. We continue to drink the sugary liquid, and we will eventually reach our goal.

We realize that everything tastes delicious, but we don't know why.

Ingredients

• Olive oil
• 4 pieces of tasty Italian sausage, removed from casing
• 1 large onion, chopped and frozen
• 1 1/2 teaspoons of salt
• 1 teaspoon of Italian seasoning
• 1/2 teaspoon of black pepper
• 1 red chili pepper, finely chopped
• 1 yellow bell pepper, stem and seeds removed, finely chopped
• 1 orange bell pepper, finely chopped
• 4 cloves of garlic, finely chopped
• 1/2 cup of white wine (Chardonnay)
• 1 can of tomatoes with liquid
• 2 tablespoons of chopped parsley
• 1/4 cup of fresh basil leaves, thinly sliced and chopped
• 8 ounces of uncooked wide ribbon pasta (pappardelle)

Instructions

1. First, warm 2 tablespoons of olive oil in a large skillet or deep pan over medium heat.
2. After cutting the Italian sausage into small pieces, cook it in the pan over medium heat for a few minutes.
3. Cook for 5 minutes on each side to maintain the sauce's freshness.
4. Once the sauce becomes thicker, transfer it to a small bowl and allow it to cool slightly.
5. Next, add the chopped onion to the pan with the sausage fat. Cook the onions, stirring occasionally, until they turn brown and sweet, about 5 minutes. Add more olive oil if needed to avoid burning.
6. When the onions start to brown, add the salt, Italian seasoning, and ground black pepper. Mix well.
7. Add the chopped yellow bell pepper and cook with the onion until softened and golden, about 2 minutes.
8. When the garlic becomes fragrant, pour in the white wine and let it simmer for a few minutes until the alcohol evaporates.
9. Return the cooked Italian sausage to the pan and combine it with the tomatoes and their liquid. Stir gently to mix the ingredients.
10. Allow the mixture to simmer for 3-4 minutes, then turn off the heat to let the flavors meld together.
11. Stir in the chopped parsley and half of the thinly sliced basil, then mix in 2-3 tablespoons of olive oil for a smooth and flavorful sauce. Keep warm while cooking the pasta.
12. Cook the pappardelle according to the package instructions. Once cooked, drain and toss with the sauce. Use tongs to carefully combine.
13. Taste the sauce and adjust the seasoning with salt and pepper if needed.
14. Serve the pasta in individual portions, garnished with the remaining basil. Optionally, sprinkle with grated Parmesan cheese and a drizzle of olive oil.

Delicious Lemon Cherry Cookies

 

Ingredients

• 1 cup of butter at room temperature
• 1/2 cup of sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 2 3/4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of cherry jam
• 2 cups of powdered sugar
• 2 to 3 tablespoons of lemon juice
• Grated zest of 1 lemon
• Yellow food coloring (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually blend the dry ingredients into the wet ingredients until fully combined.
6. Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart.
7. Press your thumb or the back of a spoon into the center of each cookie to create a small indentation, then fill it with a bit of cherry jam.
8. Bake for 10-12 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
10. Drizzle the lemon icing over the cooled cookies and allow it to set before serving.

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Wendy's Spicy Stew

 

Ingredients

• 2 pounds of fresh minced beef
• 1 container of tomato juice
• 1 can of tomato purée, 29 ounces
• 1 can of red kidney beans, 15 ounces, with the liquid removed
• 1 can of pinto beans, 15 ounces, without liquid
• 1 medium to large onion, diced (approximately 1 1/2 cups)
• 1/2 cup of chopped celery
• 1/4 cup of chopped green pepper
• 1/4 cup of chili powder (use less for a milder chili)
• 1 teaspoon of ground cumin (add more for a stronger flavor)
• 1 1/2 teaspoons of garlic powder
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of sugar
• 1/8 teaspoon of cayenne pepper

Instructions

1. In a large skillet, cook the ground beef until browned. Drain the excess grease.
2. Transfer the cooked meat and all remaining ingredients to a large 6-quart pot.
3. Cover the pot and simmer the chili on low heat for 1 to 1 1/2 hours, stirring every 15 minutes.
4. Alternatively, you can cook the chili in a slow cooker on low for 3 to 4 hours.
5. Serve hot and enjoy!