Lemon Love Notes

1 c. softened butter

1/2 c. powdered sugar
2 c. flour

Mix well and press into a 9 x 13 pan sprayed with non-stick cooking spray.
Bake 15 minutes at 350 degrees.

5-6 T lemon juice
4 beaten eggs
1 tsp baking powder
2 c. sugar
7 tsp. flour

Mix together and pour over crust. Bake 20-30 minutes at 350 degrees.
Sprinkle top with powdered sugar.
Cut into squares and serve when cooled.

Lake Powell Dip

1/2 c. butter

1 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla
1/2 tsp rum flavoring
16 oz cream cheese
13 oz marshmallow creme
8 oz. Cool Whip
Boil butter, sugar, and milk for 2 minutes stirring constantly. Add flavorings and let cool. Beat in cream cheese and marshmallow creme. Fold in Cool Whip. Add pink food coloring if desired. Use with assorted fruit.

Easy Sheet Brownies

Bring to a boil:
1 stick butter
1/2 c. shortening
4 T. Cocoa c. cold water

Pour over:
2 c. flour
2 c. sugar

Add:
1/2 c. sour milk
1 tsp baking soda
1 tsp cinnamon
1/4 tsp. vanilla
1/4 tsp. salt
2 eggs
Mix well
Pour into greased 11 x 17 inch cookie sheet and bake at 375 for 20 minutes

Icing:
Bring to a boil:
5 T. milk
4 T. cocoa
1 c. butter

add:
1 tsp vanilla
1 pound powdered sugar
chopped nuts if desired

Mix and pour over HOT brownies. Sets quickly. Serve with ice cream if desired.

Chicken Parmesan

3 T. Canola Oil
1/2 c. Dixie Fry (original)
3 T. parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp. garlic powder
1/2 tsp salt
1 egg
4-6 boneless skinless chicken breasts
1 jar (26 oz) meatless spaghetti sauce
3/4 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
3 c. cooked pasta (we like angel hair)

In shallow bowl, combine Dixie Fry, 3 T parmesan cheese and spices. In another bowl, beat the egg. Cut chicken breasts in butterfly fashion but cut all the way through so you end up with double portions of breast. Dip chicken in egg, then roll in other mixture. Fry until juices run clear. In saucepan, warm up sauce. Cook noodles according to package directions. Put noodles on plate, top with chicken, sauce and cheeses.

Parmesan Rolls (Magleby's)

I got this recipe off my friend Kara's cooking blog. They are so yummy! They are the favorite of my boys.

18-24 frozen Rhodes rolls
1/4 cup mayonnaise
1/4 cup melted butter
1/4 cup Parmesan cheese
Garlic salt
Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.
Notes:
-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.

Ramen chicken salad

I'm sure you have all had variations of this salad, but every time I make this one for others, they say it is the best variation they have every had. It is Tyrel's favorite. It is pretty too because it has green and purple cabbage in it. I'm so glad it is almost Spring and we can have salads more often now.

42 oz. chopped chicken - broiled or BBQ’d
1/2 head purple cabbage - shredded
1/2 head green cabbage - shredded
2 bunches green onions - chopped
3 pkgs oriental or chicken ramen noodles
Dressing
1 1/2 c. oil (i usually use only 1 c.)
9 T. rice vinegar
6 T sugar
1 T pepper
seasoning packets from noodles

Mix dressing. Mix everything else together while dressing is dissolving. Break up the noodles. Pour dressing over salad. Add 1 pkg sliced almonds. Refrigerate overnight. Right before serving add 4 T toasted sesame seeds.

Strawberry Spinach Salad

This is one of our favorite spring time salads, we have it a ton, some of us that is. Travis thinks it is wrong to combine fruit with vegetables.

Fresh Spinach leaves
mandarin oranges - drained
fresh strawbeerries - sliced
sunflower seeds
feta cheese
raspberry vinagrette