Lemon Bars

 


















1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
1 T Lemon peel,finely grated

Preheat oven to 350 degrees
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden ( Ionly let mine get a little color to it). In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon peel and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

 

 

Quinoa Tabbouleh

 


















2 cups water
1 cup quinoa
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 Hothouse cucumber, diced
2 bunches green onions, diced

1 bunch fresh parsley, chopped
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa

Valentine Cupcakes

 



























This is the Duncan Hines recipe I made , I just changed a few things. They are really good made the way the recipe calls for. I love coconut but think they would be better without the coconut and I always like homemade frosting better.

1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake Mix
1 (8 oz) pkg cream cheese, softened
2/3 cup granulated sugar
1 large egg
1/2 cup mini chocolate chips
Frosting
2/ 8oz cream cheese
1/2 cup butter
1 tea vanilla
4 cups powder sugar
Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
Prepare batter according to package directions
Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.
Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting.
Frosting
Beat butter and cream cheese until smooth, add vanilla and slowly add powder sugar (I don't alway add four cups, taste and add what you think is good) whip until light and fluffy