Lemon Bars

When I say these are the BEST lemon bars.. I am dead serious. To be honest, I am not really a lemon person. I love lemons in my tea but as far as lemon flavored items go.. I am not a fan. That being said, I CRAVE THESE LEMON BARS. You eat one and then another and then you look down and the dish is empty. I first was introduced to this recipe in high school and it’s been a staple ever since. I made lemon bars for my book club and all my friends loved them. Don’t hesitate making these. They are inexpensive and so good.

Ingredients:

Crust:

  • 2 cups of all purpose flour
  • 1/2 cup of confectioners sugar (powdered sugar)
  • 2 sticks of softened butter

Filling:

  • 4 eggs
  • 2 cups of sugar
  • 3 lemons to make 1/4 cup of fresh juice
  • 4 TBS of all purpose flour
  • 1 TBS of lemon zest from the peel
  • Confectioners sugar to dust on top when finished

Directions:

Crust first

1. Preheat the oven to 350 degrees

2. Soften the butter in the microwave for 30 seconds

3. Combine butter, 2 cups of flour and 1/2 cup of powdered sugar in a mixing bowl. Mix well until the dough is formed.

4. Place the dough in a greased 9×13 baking dish. Even pat it out into one layer.

Bake for 18-20 min.

Filling:

While the dough is baking make the filling.

1. Combine 4 eggs into the mixer and mix on low for 5-7 seconds.

2. Add the sugar, 4 TBS of flour, 1/4 cup of lemon juice and 1 TBS of lemon zest and mix well.

3. Once the crust is done baking– remove it from the oven.

4. Pour the mixed filling over the crust.

5. Place in the oven for 20 minutes.

6. Remove from oven and top with sifted powdered sugar. While the bars cool they will set.

Pop them in the fridge if you need to speed it up. Slice into bars and serve!

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This Pudding is B-A-N-A-N-A-S

Here’s the thing, I don’t even like banana pudding or any pudding for that matter.Actually  I take that back.. one of my favorite desserts is sticky toffee pudding with ice cream but it has the consistency of a brownie.. are you confused yet? I have tried sticky toffee pudding back in the states and it was okay. If ever find yourself in Scotland GET THE STICKY TOFFEE PUDDING. Back to bananas… The first time I ever had this dessert my sister Morgan made it for a family cookout.  Morgan told me I had to try it and I was like what the heck is this??????  I WANT THE WHOLE PAN. When I say you could eat this entire thing YOU COULD EAT THIS ENTIRE THING. Make this, taste this, whatever you have to do but I promise you.. everyone will want the recipe. You better have it on your phone. It is thick and creamy with no icky pudding consistency. I have since made this for many parties, cookouts and just friends who want banana pudding. It is an instant hit every time. There are two secret ingredients (do not substitute anything for this recipe or you wont get the full effect.) Sour cream?? I thought the same thing but without it you don’t get the thick creamy goodness this dessert entails.

Warning: You won’t have any leftovers!

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Ingredients:

1 Instant Pudding (3.4 Ounce) French vanilla

1 Instant Pudding (3.4 Ounce) Banana Pudding

4 Cups of Milk

6 Bananas

1 can of Sweetened Condensed Milk

1 16oz container of Sour Cream

8oz Container of Cool Whip

1 box of Vanilla Wafers

Directions:

1) In a medium bowl, combine pudding mixes and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

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2) after setting in the fridge Stir condensed milk into pudding mixture until smooth.IMG_6678.JPG

3) Fold in sour cream and whipped topping.

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4. Cut up 6 Bananas and make a single layer of vanilla wafers in the bottom of a 9×13 inch dish.

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5) Fold Bananas into the creamy mixture

6) Spread pudding evenly over wafers. Crush wafers and sprinkle on top then do another single layer of wafers on top. Refrigerate until serving.

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