Lemon Bars

I found this blog: For The Love of Cooking and on it, this recipe for lemon bars. The picture does not do it justice. These things are amazing! Lemon and coconut- it is a perfect combination. We ate the whole pan in one night.

Crust:

• 1 cup of flour
• 1/2 cup of powder sugar
• 1/2 cup of sweetened shredded coconut
• 1/8 tsp salt
• 1 stick of cold unsalted butter, cut into small pieces
• 1/2 tsp vanilla

Preheat oven to 350 degrees. Coat the 8 inch baking pan with cooking spray. To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces and mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18-20 minutes. Set crust aside.

Filling:

• 2 large eggs
• 1 cup of white sugar
• 2 tbsp of flour
• 1/8 tsp salt
• 2 tsp lemon zest, diced finely
• 1/3 cup of freshly squeezed lemon juice
• Sweetened shredded coconut for garnish

To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly. Pour over hot crust. Bake 15-18 minutes or until filling is set. Cool completely before sprinkling with shredded coconut. Enjoy.

Pumpkin Chocolate Chip Bread

This recipe came from Great Harvest. I love this bread during the holidays. This bread is very good- nice and moist.

2 1/2 c. white
1 tsp. nutmeg
1 c. whole wheat flour
1 c. oil
3 c. sugar
2/3 c. water
2 tsp. baking soda
4 eggs, beaten
1 tsp. salt
16 oz. canned pumpkin
2 tsp. cinnamon
1 c. chocolate chips

Preheat oven to 350°. Grease two 9x5 inch loaf pans or three 8x4 inch loaf pans. Mix dry ingredients. In a separate bowl mix wet ingredients and add to dry mixture. Combine well. Pour into loaf pans and bake for 60-70 minutes.

Chocolate Lush

This is one of Grandma’s most famous desserts. She would often make it when we had a big family dinner. I love to make it for a crowd. It is so yummy!

1 1/2 c. flour
1 ½ cubes margarine
1/2 c. nuts (optional)
1 ½ c. Cool Whip
1 ½ c. powdered sugar
1 ½ pkg. Cream cheese at room temp.
1 large + 1 small pkg. Chocolate pudding
4 ½ c. milk

Cut together flour margarine, and nuts. Press into a 10 1/2x12 in pan (you can use a 9x13 pan, everything will be thicker). Use a plastic sandwich bag on your hand to press into pan. Bake 15 minutes at 350°. Let cool. Mix cream cheese and sugar well. Then add 1 ½ c. Cool Whip. Spoon over crust and spread smooth. Chill 15-20 minutes. Carefully mix pudding well with 4 ½ c. milk. Spread over cream cheese. Let set in fridge for 20 minutes. Top with rest of Cool Whip. Sprinkle grated chocolate or chopped nuts on the top. This makes a lot. Can be made the night before. Cover with plastic wrap.