Million Dollar Spaghetti

 Ingredients:

• 1 lb spaghetti

• ½ tbsp oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 lb lean ground beef
• 1 lb mild Italian sausage
• ½ tsp salt
• ¼ tsp black pepper
• 28 oz jar marinara sauce (plus 1 cup water)
• 1 tsp dried basil
• 1 tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

Alfredo Sauce:
• 1 stick butter
• 3 cups heavy cream
• 2 garlic cloves, pressed
• ½ cup grated Parmesan cheese
• ½ tsp garlic salt
• 1 tsp dried parsley

Topping:
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Directions:
1. Heat oil in a pan and sauté onion, bell pepper, and garlic for 5 minutes. Add ground beef and sausage, season with salt and pepper, and cook until browned. Stir in marinara, water, and seasonings. Let it simmer with the lid slightly open, stirring occasionally.
2. While the sauce simmers, cook spaghetti in salted boiling water until al dente. Drain and set aside.
3. In another pan, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Let it thicken slightly, then stir in Parmesan, garlic salt, and parsley until smooth.
4. In a deep baking dish, toss spaghetti with Alfredo sauce and spread evenly. Top with meat sauce, then sprinkle mozzarella.
5. Bake at 350°F for 25 min, then broil for 3-4 min. Garnish with parsley & enjoy!

Sweet Spicey Sticky Chicken

 Ingredients

• 3 tablespoons butter, cut into pieces 
  
  
   
• 1 ½ pounds chicken tenders
• Salt and pepper
• ⅓ cup all-purpose flour
• ¼ cup chicken broth
• ¼ cup white or apple cider vinegar
• ¼ cup ketchup
• ¼ cup granulated sugar
• ¼ cup packed light or dark brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon chili garlic sauce
• Hot, cooked rice, for serving

Instructions 

• Preheat oven to 425 degrees F. Place butter in glass 9X13-pan. Place in oven so the butter can melt. (Don't let it burn!) Remove from the oven when butter is melted. Alternately, you can melt the butter and spread in the pan (but where's the fun in that?).
• Pat the chicken tenders dry with paper towels. Season lightly on both sides with salt and pepper.
• Place the flour in a shallow dish. Dredge the chicken tenders in flour to coat. Shake off excess. Place the chicken in a single layer in the buttered pan.
• Bake for 10 minutes. It will bake longer in a following step. While the chicken bakes, make the sauce.
• In a medium saucepan, whisk together the broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce and chili garlic sauce. Bring the mixture to a simmer over medium heat, and cook for 2 to 3 minutes.
• Pour the sauce over the chicken and return to the oven to bake for 15 minutes until chicken is baked through and the sauce is bubbly and slightly thickened. The sauce will continue to thicken out of the oven as it cools.
• Serve the chicken and sauce over hot, cooked rice.

Raspberry Cheesecake Pie

Ingredients: 

8 ounces of cream cheese

1 Cup powdered sugar

1/2 Pint whip cream

Cream cream cheese and powdered sugar together.  Set aside.  Whip the whipping cream until it peaks.  Fold in the cream cheese mixture with the whipping cream.  Pour into cooled baked pie crust (fun no-roll-out pie crust below).  Can be used with a regular crust or graham cracker crust.

Topping:

1 bag of frozen raspberries  Defrost the berries, drain out the juice and save.  Place juice in a sauce pan with 1 TBS of cornstarch.  Stir constantly over medium heat until thickened (boiling)   Add the berries and let cool.  Top cream cheese filling with topping.

 Piecrust:

1 1/2 Cups flour

1 TBS sugar

1/2 tsp salt

place in a pie plate and mix with a fork.

1/2 Cup vegetable oil

2 TBS milk

Mix the oil and milk until they are creamy.  Then pour over the flour mixture.  Mix well until moist.  Take fingers and press dough on sides and bottom of pan.  Make sure that it is fairly thin.  Bake 15 minutes at 400 degrees or until slightly brown.  

Lemon Ricotta Pancakes

 

Ingredients

• 3 eggs, separated
• 3 tablespoons sugar
• Grated peel of 2 lemons
• 1 tablespoon vanilla
• 5 tablespoons butter, melted
• 1 cup milk
• 2 cups Bisquick 
• 3/4 cup ricotta cheese

Instructions

• 1 In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  
• 2 In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  
• 3 Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  
• 4 Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.
  

Marry Me Chicken Meatballs with Risoni (Orozo

Ingredients

CHICKEN MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1½ cups (90 g) panko breadcrumbs
• 1 small brown onion, finely diced
• 1 tbsp freshly minced garlic
• 1 egg
• ½ cup (50 g) freshly grated parmesan
• 2 tbsp milk
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp freshly cracked black pepper
• Olive oil spray or 1 tbsp olive oil

RISONI

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 135 g (5 oz) semi-dried (sun-blushed) tomatoes, drained and chopped
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste (concentrated puree)
• 2 cups (500 ml) chicken stock
• 1 cup (200 g) risoni (orzo)
• ½ cup (125 ml) thickened (heavy) cream
• 1 tsp dried oregano
• ½ tsp chilli (red pepper) flakes, plus extra to serve (optional)
• ½ tsp freshly cracked black pepper
• ½ cup (125 ml) water
• 2 cups (100 g) fresh baby spinach
• ½ cup (50 g) freshly grated parmesan, plus extra to serve

Instructions

1. Make the meatballs – Combine the chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt and pepper in a large bowl. Use your hands to mix the ingredients together until just combined.
2. Take 1 heaped tablespoon of the mixture at a time, and roll it into balls just a little smaller than a golfball. Wet your hands with tap water if the mixture feels too sticky. You should make roughly 12 meatballs.
3. To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking (parchment) paper. Place the meatballs on the baking tray ensuring they are not touching. Spray generously with olive oil. Cook for 10 minutes. Turn the oven grill (broiler) to high and grill (broil) the meatballs for a further 3–4 minutes until slightly browned on the edges.
4. To pan-fry – Add 1 tablespoon of olive oil to a large, deep, non-stick frying pan. Cook the meatballs for 8–10 minutes until browned and cooked through. Set aside.
5. To air fry – Preheat the air fryer to 200°C (400°F). Spray the basket generously with olive oil. Place the meatballs into the basket so they are not touching. (Cook in batches if needed.) Spray the meatballs with the olive oil spray and cook for 6–8 minutes or until browned and cooked through.
6. Make the risoni and sauce – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes or until softened.
7. Add the semi-dried tomatoes, followed by the red wine vinegar. Cook, stirring, for 30 seconds until most of the liquid has evaporated.
8. Add the tomato paste and cook, stirring, for 1–2 minutes.
9. Add the chicken stock, risoni, cream, oregano, chilli flakes (if using) and black pepper. Cook, stirring regularly, for 5 minutes.
10. Add the water and cook, stirring regularly, for an additional 5 minutes, or until the risoni is tender. (See note 1 for troubleshooting.)
11. Turn the heat off, add the baby spinach and parmesan and stir until the spinach has just wilted.
12. Combine the meatballs and sauce – Add the baked meatballs to the pan and stir to coat them in the sauce.
13. Serve – Serve immediately with an extra sprinkle of chilli flakes (if using) and parmesan.  Recipe and image from Simple Home Edit - she's amazing!!! 

Cherry Garcia Cookies - Thanks Sam

3  Cups Dried Cherries

7/8 Tsp Salt
1 ½ Tsp Baking Soda
5 Cups flour
2 cubes and 1 TBS of Butter
1 3/4 plus 1 TBS Cup sugar
1 3/4 plus 1 TBS Cup light brown sugar
4  eggs
1 TBS vanilla
1 ½ tsp almond extract
2 Cups white chocolate chips
1  Cup chocolate chips
1 3/4 Cups macadamia nuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or silpat liners.

Place dried cherries in bowl and cover with boiling water.  Let sit 30 minutes to plump up.  Drain well, pat dry and coarsely chop.

Whisk together salt, baking soda, and flour in a small bowl.  Set aside

In a large bowl cream together butter, white, sugar, and brown sugar.  Beat in eggs, vanilla and almond extract.  Add flour mixture to butter mixture half at a time and mix until combined.  Fold in cherries, white chocolate chips, semi-sweet chocolate chips and macadamia nuts.  Refrigerate cookie dough 30 t0 45 minutes to firm up.

Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1 ½ to 2 inches apart.  Bake 12 to 14 minutes until lightly browned around the edges.  Cook 10 minutes on cookie sheets before removing to racks to cool completely store in a covered container.

Mango Avocado Salsa

 

Ingredients

• 1 avocado, halved, pitted, peeled, and diced medium

• 1 ripe mango, peeled, pitted, and diced medium

• 1 small red onion, diced small

• ¼ cup finely chopped fresh cilantro leaves

• 1 habanero chile (stem and seeds removed), minced

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon coarse salt

Directions

1. Combine ingredients:

   In a bowl, combine all ingredients. Stir well.

Storing Mango-Avocado Salsa

Salsa can be refrigerated in an airtight container for up to 3 days. Before serving, give it a taste: You may want to add a bit more lime juice or salt.

Cadbury Choclate Chip Cookies

 Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups chopped Cadbury Mini Eggs
• 1 cup chocolate chips
• 1 cup toasted coconut
• Flaked sea salt, for sprinkling on cookies

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix on low until just combined.
• Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
• Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
• Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

Tip- to chop the Cadbury eggs, place them in a Ziploc bag and smash with a rolling pin. Make sure you don’t smash them too much, you don’t want them completely crushed. 

 You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookie dough and baked cookies.Recipe and photo courtesy of Two Peas and Their Pod

Udon Noodles

 Ingredients

4 TBS butter

2 cloves garlic chopped

1-2 TSP chili oil crisp (I used 1)

1 tsp soy sauce

1/2 tsp sugar

1 tsp sesame seeds

16 oz Udon noodles

1 tsp rice vinegar

2 scallions sliced

Bring a medium pot of salted water to a boil for udon.

Meanwhile, in a separate large pan over medium heat, melt the butter then add the garlic.  Cook the garlic in butter for about 1 minute until it just starts to sizzle, then add the chili oil, soy sauce, sugar and sesame seeds.  Cook for 1 more minute to combine all the flavors, then turn off the heat until the noodles are ready.

Boil the noodles until al dente according to package directions, then transfer them with a mesh skimmer into the pan with the sauce.

Turn the heat to medium and toss the noodles in the sauce for one more minute until evenly coated.  Stir in the rice vinegar at the end.

Serve the noodles with scallions and some extra sesame seeds sprinkled on top.` 

Raspberry Sauce

 Ingredients

4 oz frozen raspberries

2 TBS granulated sugar

1-2 tsp lemon juice 

Add raspberries, sugar and lemon juice to a small saucepan.  Cook over medium heat, stirring and mashing raspberries while they cook.  Once it begins to boil, boil for one minute.  Remove the sauce from heat.  Strain the seeds through a mesh strainer and set aside to thicken and cool.

Boursin Cheese Baked Pasta

Ingredients

• (2) 5.2 ounce pkgs. Boursin Cheese (Garlic and Herb)
  
• (2) pints Cherry or Grape Tomatoes
• 3 to 4 Tablespoons Extra Virgin Olive Oil
• 4 Garlic Cloves (minced)
• Salt and Pepper
• 1/2 teaspoon Red Pepper Flakes
• 10 to 16 ounces Pasta *
• 1/2 cup Pasta Water (reserved from pasta)
• 1/4 cup Fresh Basil (about 6 leaves)
• 1 cup Fresh Baby Spinach, optional (chopped)
• 1/2 cup Freshly Grated Parmesan Cheese

Instructions

• Preheat oven to 375 degrees. Place the two rounds of Boursin cheese and tomatoes into a 9 x 13 baking dish. Drizzle with olive oil, a generous amount of salt and pepper, garlic, and red pepper flakes.
• Bake in the oven for 30-35 minutes.
• While baking, heat water in a large pot to boiling. Generously salt the water. Add your favorite type of pasta and cook according to package instructions. Remove 1/2 cup of water and set aside to add to sauce. Drain the pasta.
• Once the tomatoes are done roasting, toss with cooked pasta and reserved 1/2 cup of pasta water. Sprinkle with fresh basil, spinach (if using), and parmesan cheese.

Tortellini Soup

 Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups (1.8L) chicken broth

1 (8 to 10oz) package tortellini

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Heat the oil in a large pot, such as a Dutch oven, over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they soften, about 5 minutes.

2Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, but you can leave this out if you prefer plain broth).

5Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated Parmesan cheese scattered on top (optional).

Grant's Red Potatoes

 

5 lb bag of red potatoes (or russets, or whatever you prefer)

1/4 cup olive oil 

Season with:

Paula’s seasoning mix

Little extra garlic powder (optional)

Parsley

Grated Parmesan cheese

Wash potatoes & leave skins on. Cut in 1-2” thick chunks or wedges. In a large bowl or XL Ziploc, cover wedges with oil. Then sprinkle with Paula’s seasoning. Mix & check. When each wedge has a light coating, it’s good. Sprinkle with a little extra garlic powder if you prefer them more garlicky. Sprinkle with parsley & mix until each wedge has a little. Generously coat each potato with grated Parmesan. This is what makes the potatoes crispy on the outside, so be generous. 

Bake on a cookie sheet lined with parchment paper at 450 degrees for 40 min. If you use two cookie sheets at the same time, just rotate the sheets top to bottom every 10-15 min. You don’t have to turn the potatoes, but if you want to brown the tops more at the end, just broil them for a minute or two. 

Paula’s Seasoning Blend

2 Parts Lawrys season salt

1 Part granulated onion

1 part garlic powder 

1 part ground black pepper (or mix of ground and coarse)

Raspberry Streusel Bars

 

Ingredients

Crust

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour

Filling

• 3/4 cup (240g) raspberry preserves*
• 12–16 fresh raspberries*

Streusel

• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• optional (but encouraged!): vanilla icing for topping

Instructions

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold
   

 

Greek Chicken Gyro Bowls

 

Ingredients

•  2-3 large, boneless, skinless chicken breasts - pounded to even thickness
•  ¼ cup olive oil
•  juice of one lemon
• 1 tablespoon chopped oregano
• 1 tablespoon chopped dill
• 1 teaspoon chopped thyme
• 2 teaspoons minced garlic
• salt and pepper - to taste
• 2 cups cooked rice
• ½ cup crumbled feta cheese
•  3 pita breads

Cucumber Salad

•  1 cup cherry tomatoes - diced
•  1 peeled cucumber - diced
•  ¼ red onion - diced
•  1 tablespoon fresh lemon juice
• salt and pepper - to taste

Tzatziki Dressing

• ½ English cucumber - peeled and diced
•  2 cups cold - plain Greek yogurt
•  4 teaspoons minced garlic
• ⅓ cup chopped fresh dill
• juice of ½ lemon
•  ½ teaspoon salt - or to taste
•  ¼ teaspoon black pepper

Instructions

Dressing

• Puree all sauce ingredients in a blender or food processor. Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)

Cucumber Salad

• Combine cucumber salad ingredients, stir, and set aside until ready to use. 

Chicken

• Whisk together olive oil, lemon juice, oregano, dill, thyme, garlic, and salt and pepper to taste. Combine marinade and chicken in a large ziploc bag, seal and chill for 15-30 minutes. 
• Cook chicken on the stove, or on the grill over medium-high heat for 5-8 minutes on each side until cooked through. Allow to rest for 5 minutes, then thinly slice into strips.

Braised Short Ribs

 Ingredients 

• 3 Tablespoons olive oil 
  
  
  
• 1 yellow onion , diced
• 3 carrots , chopped
• 8 whole beef short ribs
• Salt and pepper to taste
• 1/4 cup flour
• 1 cup  dry red wine
• 2 1/2 cups low sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

 

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Notes

Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.

Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.

Make ahead Instructions: by nature, this meal should and will be made several hours before serving.  The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.

Freezing Instructions:

• Before cooking: Make the dish up to step 8 (just before cooking in the oven).  Place ingredients in a freezer safe container or bag and freeze for 4-5 months.  Allow to thaw for 24 hours in the refrigerator and cook as instructed.
• After cooking:  Allow the dish to cool completely.  Store in a freezer safe container in the freezer for 3-4 months.  Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.

Recipe and image from Tastes Better from Scratch

Lion House Lemon Bars

Servings: Makes 1 dozen bars

 
Ingredients
CRUST:
• 1/2 cup butter, softened
• ¼ cup powdered sugar
• 1 cup flour
• pinch salt
• LEMON LAYER:
• 2 eggs
• 1 cup sugar
• 2 T. lemon juice
• 2 T. flour
• Lemon Zest, half a lemon
Steps
Preheat oven to 325 degrees, in a large bowl, cream butter and powdered sugar. Mix in 1 cup of the flour. Spread in an 8×8-inch pan and bake 15 to 20 minutes. While crust is baking, prepare the lemon layer. Beat eggs slightly. Add sugar, remaining flour, lemon juice, and rind. Mix well and pour over hot crust. Bake an additional 18 to 22 minutes, or until the center is set.
Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into bars.


Note: This recipe may be double and baked in jelly roll, 10x15 inch pan.