SUNSHINE LEMON SQUARES

Crust:

2/3 cup all purpose flour

1/3 cup vanilla wafer crumbs

2 tablespoons granulated sugar

Filling:

2 tablespoons all purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

2 large eggs

2 egg whites

1 tablespoon grated lemon zest

½ cup fresh lemon juice

Confectioners’ sugar, optional

Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy-duty foil, extending it 2 inches beyond the sides (to create a “handle,” so that the bars can easily be lifted out of the pan). Spray the bottom and sides of the foil with nonstick spray

To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the 2 tablespoons of granulated sugar, and the butter in a medium bowl, stirring until the mixture is the consistency of wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake until firm, about 12 minutes.

Meanwhile, whisk together the 1 cup granulated sugar and the 2 tablespoons flour in a medium bowl. Whisk in the eggs, egg white, lemon zest and lemon juice until blended, about 1minute. Pour over the hot crust, return the pan to the oven, and bake until golden and set in the center, about 30 minutes. Cool completely in the pan on a rack. Lift out the whole square, holding on to the foil ends, and place on a cutting board. Remove the foil and cut into 16 squares. Sift confectioners’ sugar on top if wanted.

PER SERVING ( 1 square without confectioners’ sugar): 119 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 2 mg Sod, 21 g Carb, 0 g Fib, 2 g Prot, 6 mg Calc.

POINTS value: 3

WARM CHOCOLATE PUDDING CAKE

¾ cup all purpose flour
¾ cup granulated sugar

1/3 cup unsweetened cocoa powder + ¼ cup for later use
2 teaspoons baking powder
1 teaspoon instant coffee powder, optional
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low fat (1%) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, the 1/3 cup cocoa powder, the baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir jut until blended, spoon the batter evenly into the pan.

Combine the brown sugar and the ¼ cup cocoa power in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

PER SERVING (1 square): 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Carb, 2 g Fib, 3 g Prot, 94 mg Calc.

POINTS value: 3

Chicken Poppyseed Casserole

*This casserole is one my Mom cooked often while I was growing up. Eating it now brings back many great memories.

1 whole chicken
1 can cream mushroom, cream of chicken, OR cream of celery soup
1 (8 oz) sour cream
Ritz crackers
1/2 c. margarine
2 T poppy seed

Stew chicken and bone. Place chicken in a 2 quart casserole dish. Mix soup with sour cream and pour over chicken. Crush 45 Ritz crackers and mix with melted margarine. Sprinkle cracker mixture over casserole. Bake for 30 minutes or until bubbly and brown. Sprinkle poppy seed over casserole.

Stuffed Green Pepper Soup

During our stay in Colorado, we ate at a restaurant named, The Mason Jar. It was a yummy family restaurant! We enjoyed blackened rainbow trout and chicken fried steak. We were pleasantly surprised to discover they even served sweet tea (a southern delight not often found outside the south)! This soup was the side to my hubby's meal and we loved it so much that we asked for the recipe.

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!