Paula Deen's Lemon Bars

Crust:

2 cup all-purpose flour

1 cup confectioner's sugar

Pinch of salt

1 cup (2 sticks) butter, at room temperature

Filling:

4 eggs

2 cups granulated sugar

6 Tbsp all purpose flour

6 Tbsp lemon juice

Preheat the oven to 350 degrees. Lightly grease a 9x13 pan. Make the crust: combine flour, confectioner's sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioner's sugar to keep the dough from sticking to your fingers. Bake for 20 min.

Meanwhile, make the filling: mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioner's sugar, if desired, when the bars are done.

Easy Pineapple Chicken

20 oz. can crushed pineapple

2 Tbsp. apple cider vinegar

2 Tbsp. soy sauce

1 tsp. garlic or 1/4 tsp. garlic powder

1/4 tsp. pepper

2 Tbsp. sugar

2 lbs. chicken, cubed

Combine and place in 9x13 pan. Marinate in refrigerator for

several hours. Bake at 350 degrees for 30-45 min. Serve over

rice. If you do it in a crock pot, add more pineapple juice or a

small can of crushed pineapple for extra liquid.

-This dish is weight watcher friendly.

-Also can freeze in a zip lock bag for a freezer meal, then cook.

Homemade Oreos

My friend makes these and they are amazing! I can eat like 4 at a time...

Cookies:
1 Devils Food Chocolate Cake Mix
2/3 cup shortening
2 eggs

Mix everything together and roll into 1 tsp. balls. Bake @ 350 degrees for 8-10 minutes (do not over bake). You may want to double the batch because one cake mix doesn't make very many cookies.

Frosting:
3 ounces cream cheese
1/4 tsp. vanilla
2 cups powdered sugar (may need more depending on consistency)
2 Tbsp. butter

Place the filling between two chocolate cookies to make homemade Oreos.

Broiled Tilapia Parmesan

1/2 cup Parmesan cheese

1/4 cup butter, softened (I use the no fat spray butter)

3 Tbsp mayonnaise

2 Tbsp lemon juice

1/4 tsp dried basil

1/4 tsp black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 pounds tilapia fillets (Sold at Costco)

1. Preheat your oven's broiler. Line cooking sheet with foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayo, lemon juice and spices. Mix and set aside.

3. Arrange fillets in a single layer on the prepared baking sheet. Broil fish a few inches from the heat for 3-4 min. Flip the fillets over and broil the other side for 3-4 minutes more. Remove the fillets from the oven and cover each fillet with the Parmesan cheese mixture on top side. Broil 2-3 min more or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

4. Serve with rice and a vegetable.

Crock Pot Apricot Glazed Pork Chops

4 boneless pork chops

S&P

2 Tbsp oil

1/2 cup apricot nectar ( Substituted with pineapple juice)

1/4 cup soy sauce

1 clove garlic, minced

1/3 cup apricot preserves ( I added twice this amount)

Hot cooked rice.

Sprinkle pork with S&P. Heat oil in a large skillet over medium-high heat. Add pork to skillet.

Cook until browned on both sides, turning once, about 10 min. Combing remaining ingredients

in a small bowl. Place pork chops in the Crock Pot. Pour liquid ingredients over pork. Cook in Crock Pot on low or high until done. Serve over hot cooked rice.

PS This probably would taste good using chicken too.

Easy Chocolate Eclair Cake

1 (16oz) pkg. graham crackers

2 (3.5 oz) pkg. instant vanilla pudding mix

4 cups milk

1 (16oz) Cool Whip, thawed

1 (16oz) prepared chocolate frosting

Line the bottom of a 9x13 baking dish with graham crackers. In a large bowl, combine the milk and vanilla pudding and mix according the the directions on the box. Fold in Cool Whip. Spread 1/3rd of mixture over graham crackers. Repeat 2 more times ending with the pudding mixture.

Microwave the frosting uncovered for 1 min on half power. Pour over the top of cake. Refrigerate for at least 12 hours before serving.

PS This makes a lot. I just half the recipe and put it in a 8x8 pan.

Peanut Butter Pie Recipe

My roommate made this last weekend and I'm still thinking about it. I don't even like peanut butter and I am obsessed with this!

• 1 cup Jif® Creamy Peanut Butter
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.