Creamy Lemon Supreme

Crust:

• 15 lemon or vanilla creme-filled sandwich cookies, finely chopped
• 3 Tbs butter, melted
• 1 lemon

Filling:

• 2 lemons
• 1 pkg (2.9oz) lemon cook and serve pudding (not instant)
• 1/2 cup sugar
• 2 cups water, divided
• 2 egg yolks
• 1 Tbs butter
  
• 2 pkgs (8oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 (8oz) container of cool whip

1. Lightly spray spring form pan with cooking spray. For crust, finely chop cookies. Combine crumbs with melted butter and press into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
2. For filling, zest lemons to measure 1 1/2 tsp. zest. Juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 min stirring twice.
3. In bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 tsp lemon zest. Fold in 2 cups cool whip; spread over crust.
   
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling. Spreading gently. Refrigerate at least 6 hours.
   
5. Run knife around sides of dessert; release collar from pan. Garnish with remaining cool whip and lemon zest.

12 servings

Easter Bunny Cars

• Little Debbie Swiss Roll
• 5 Gummy Lifesavers
• 2 Small Sweet Tart Candies
• 2 Bite Size Licorice
• Frosting
• 1 Peeps Bunny

Using the frosting, attach the candy to make the following car parts:

• The swiss roll is the car
  
• 4 lifesavers are the tires
• 1 lifesaver goes on the top of the back for the spare tire
• The sweet tarts are headlights
• 1 licorice piece is the hood
• 1 licorice piece is the back bumper
• The bunny is attached to the top to drive the car

HAPPY EASTER!!!

Lime Punch

I made this yesterday for St. Patrick's Day and it was pretty tasty.

1 pint lime sherbet
2 cups milk
6 oz. frozen limeade concentrate, partially thawed
7 Up
Kiwi fruit, sliced

In blender, blend lime sherbet, milk, and juice until frothy. Divide into 6 glasses. Add soda to fill glass. Top with a small scoop of sherbet and garnish with a slice of kiwi.

Crockpot Teriyaki Chicken

This is a teriyaki chicken recipe for the crockpot that Kimmy gave me.

1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)

In a separate bowl mix with whisk:

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup pineapple juice

little less than 1/2 cup of sugar

1 tsp powder ginger

2 cloves fresh garlic, minced

Place all ingredients in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.

NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Lemon Teriyaki Chicken

½ cup real lemon juice

½ cup soy sauce

¼ cup sugar

3 Tbsp. brown sugar

2 cloves garlic, minced

¾ tsp. ground ginger

8 chicken thighs or breasts, cooked & cut into bite-sized pieces

Combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer for 30 minutes. Serve over rice.

**** I also add Chinese Hot Mustard and slivered almonds. Very tasty!

Really Yummy White Cake

This is a super simple, really yummy recipe for white cake. I used it to make cupcakes last night and they were so tasty! The only thing I did differently was add about 1/8 cup more milk because that is what some people had said to do on the reviews of the recipe. Oh, another thing someone said in the reviews was to make sure to cream the butter and sugar until it was really light and fluffy. The cupcakes were very moist and delicious! It made 12 cupcakes.

INGREDIENTS:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (add extra 1/8 cup):

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Refreshing Cake (as named by Kelsey)

• 1 box white cake mix
• 2 (8oz) pkgs. cream cheese
• 2 cups cool Whip
• 2 cups powdered sugar
• 2 pkgs Danish Dessert
• 2 lb strawberries

***recipe makes two 9x13 cake pans

Grease and flour two (9x13) pans. Mix white cake mix according to directions on box. Split white cake mix batter evenly into 9x13 pans. Cook for approximately 15 minutes (toothpick will come out clean). Let them cool completely. Cream together cream cheese, Cool Whip, and powdered sugar. Spread over both cakes after they have cooled. Make sure they are well covered to the edge. Slice up strawberrries.

Use the tangy Danish pudding instructions on the back of the Danish dessert box. Cool mostly, then stir in strawberries. Pour evenly over both pans. Chill for 4 hours before serving. Keep cakes refrigerated.