Lemon Chess Pie

I love to bake for my

Friends and Family.

I believe anything made from

your own time given, from

the heartfelt love of ones self,

is a gift from the heart.

Of course I try to make sure

that whatever I bake up is

something the one receiving

will love. When it comes to

my Dad I know anything Lemon is

going to be a hit. Now make that in

a "pie" form and you score bonus points.

(Having 6 other siblings, that helps...hee, hee)

This is a passed down Family recipe,

 I really have no idea where

 it originated from. Only that my Mom

has listed it in every family cook book

we have. It is a "keeper"! 

Dad's Favorite Lemon Chess Pie

4 Egg's~ lightly beaten

2 C. Sugar

1 TBSP. Flour

1 TBSP. Corn Meal

1/4 C. Milk

4 TBSP. Butter~ melted

1/4 C. Lemon Juice

2 tsp. Lemon Zest

1 (9-inch) Pastry Pie Shell~ unbaked

 

Preheat oven to 375

Stir egg's into the sugar. Whisk in the

flour and corn meal until combined.

Add remaining ingredients and stir

until well blended. Pour into the

unbaked pastry shell.

Place on a baking sheet in oven.

Bake for 45 minutes.

Let pie cool completely

before slicing to serve.

Bake with Love,

Lark



Italian Sausage & Beef Meatball's

These meatballs are so

flavorful. You can add them to

pasta, or turn them into a

meatball sandwich. Better yet you

can even serve them plain

 as an appetizer. They are THAT good.

Italian Sausage and Beef Meatballs

2  lb. Ground Italian Sausage 

2 lbs. Lean Ground Beef

2 Lg. Eggs 

1 3/4 C. Panko Italian Style Bread Crumbs

3 Cloves Garlic- minced

1 White Onion- finely chopped

1 tsp. Salt

1/2 tsp. Pepper

1/2 C. Parmesan Cheese~ shredded

1 TBSP Italian Seasoning

 

Preheat oven to 350

Combine all ingredients together, blend well.

Form into desired size meatballs.

Bake on sheet pan for 25 minutes,

turning meatballs half way through baking time.

*These are very Freezer Friendly.

Store in an air tight plastic bag, up to 4 weeks.

Cooking up some Flavor,

Lark

Slow Cooker Cream Cheese Chicken

 This recipe contains 2 of my favorite
ingredients. Cream Cheese and Chicken!
Now throw in the ease of using my
slow cooker and you have done
made my day! ;)
Since making this recipe, my
family have requested it
twice. It really is going to be
one of those meals we will be
having often this Summer.
I mean who wants to
heat up the kitchen in the dead
heat of the (Nevada) Summer?

Slow Cooker Cream Cheese Chicken

4 Boneless Skinless Chicken Breasts

1/2 White Onion~ diced

1 (10 3/4oz) Cream of Chicken Soup

1/2 C. Milk

1/2 C. Sour Cream

1 (8oz.) Cream Cheese~ softened

1/2 C. Zesty Italian Dressing

Cooked Rice

 

Spray the bottom of your

slow cooker with a non stick spray.

Line the bottom of the dish with

the chicken breast's and onion.

Mix together the soup, milk,

sour cream, cream cheese and dressing.

Pour over the top of the chicken

and onion's. Set it on low for 8 hours

or on High for 4 hours.

During the last 20 minutes of

cooking time take two forks and

shred the meat mixture.

Serve over the cooked rice.

*This is also very Freezer Friendly*

Flavor galore!

Lark



Traditional Brown Sugar Pie

This Brown Sugar Pie

may be simple to make,

however it is everything BUT

Simple in taste!

My Grandma Christensen was known

for her pie making talent. I think that

pie's were her "go to" dessert.

I have several passed down pie

recipes from her kitchen.

I hope you enjoy this Pie, as much as

I enjoyed the memories that were

brought to the front of my mind.

 

Brown Sugar Pie

1/2 C. Butter~ melted

2 C. Brown Sugar~ packed

3 Egg's

1 tsp. Vanilla

1 (9" inch) Unbaked Pie Shell

*Chopped nut's~ Optional

Preheat oven to 350

Beat together the butter, sugar,
egg's and vanilla. Pour into the
pastry shell. Place onto a baking sheet
in case of any over flow while baking.
Bake for 45 minutes.
Serve when completely cooled.

This has a buttery rich custard taste.
It is simply divine!
Lark 

Coconut Oatmeal Cake

There is noting like a soft,

moist, decedent slice of cake.

Then to top it off with a divine

coconut frosting....WOW!

 Coconut Oatmeal Cake

1 1/4 C. Hot Water

1 1/2 C. Quick Rolled Oats

1/2 C. Butter~softened

1 C. Sugar

1 C. Brown Sugar

1 tsp. Vanilla

2 Egg's

1/2 C. Applesauce

1 3/4 C. Flour

1 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Cinnamon

 

Coconut Frosting

1/2 C. Butter~ melted

2 C. Brown Sugar

1/2 C. Evaporated Milk

3 C. Shredded Sweetened Coconut

1/2 C. Chopped Pecan's~ Optional

 

Preheat oven to 350

Combine the hot water with the

rolled oats, let set 5 minutes.

In a mixing bowl mix together the

butter, sugar's, vanilla, egg's

and applesauce. Add in oatmeal

and remaining ingredients. Mix until

all is well blended. Pour into a

greased 9x13" pan.

Bake for 45-50 minutes.

While cake is baking, make the

frosting by combine all the

ingredients together.

Spread the frosting over warm cake.

Broil for a few minutes, watching

carefully so it wont burn.

Serve warm or cooled.

Coconut Crazy,

Lark