Lemon Squares

1/2 c. powdered sugar
1/4 tsp. salt
2 c. flour
1 c. butter

Mix above in order listed. Bake in a 9x13 pan for 15 minutes at 350. Remove from oven and spread with the following mixture:

2 c. granulated sugar
1 tsp baking powder
1/4 tsp salt
4 eggs, slightly beaten
4 T lemon juice and zest
1/4 c flour

Return to oven and bake 20 minutes longer at 350.

When cool, sprinkle with powdered sugar or spread with the following glaze:

4 T lemon juice
1 1/2 c. powdered sugar
2 T melted butter.

Suggestions

Hey ladies! 

I was just thinking of some ways to better organize our recipes.  Perhaps we could all put our first name in the label at the end of the post.  I know lots of times I can remember who submitted it but can't find the recipe. 

Also, when you start putting up a label the computer will predict what you are typing and if you click on the popped up word or press enter, assuming that is what you are looking for, it will automatically fill it in for you.  This will cut down on categories  like "drink" and "drinks" and "potatoes" and "potatoes".  or "alton" and "brown".

Another idea we could put the entire recipe name in the label so if you know what you are looking for you can find it immediately. 

Just some thoughts, take them or leave them.

Thanks for sharing your recipes, they have all been wonderful.  We eat the majority of our meals from ideas I get from this site!  

keep them coming!

And Amanda, I would love your pudding recipe!

Cream of Pumpkin Soup

• Cream of Pumpkin Soup
• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

*I like to add a pinch of cumin and a dash of ground cloves.  For a quick meal, I don't bother with the croutons.

Hope you like it!

Calico Beans: For the Pregnant One

Saute together:

1 lb ground beef
1/2 lb bacon
1/2 c chopped onion

Drain off fat. Add:

1/2 c ketchup (maybe up to 1 c)
1/2 scant c. brown sugar
2 T prepared mustard
3 T vinegar
(I usually make the sauce separately and pour it in.)

Stir well. Then add:

1 lg can pork & beans
1 can red kidney beans
1 can lima beans

Simmer for 1 1/2 hours. Stir often. You can also put it into a crockpot and cook it for many hours.

(You can do any type of variation of this by adding corn, mushrooms or whatever else. We don't really like lima beans, so I double one of the other types. This is a fantastic meal to make for a lot of people. My mom makes it very often...maybe too often!)

Is this safe to eat?

A new website -

http://www.stilltasty.com/

This answers the age-old question once and for all -

IS THIS STILL GOOD?

Pan Chicken Parmesan

2, 7oz boneless, skinless chicken breasts 4, .71oz slices of mozzarella cheese 1/2c Prego Traditional Italian Sauce Salt/ Pepper/ Garlic Powder 1Tbs Olive Oil Dried Rosemary Leaves Ground Oregano Dried Basil -Cut chicken breasts in half to create 4 pieces -Season with salt, pepper and garlic powder to taste.  -Heat skillet with 1tbs olive oil -Cook chicken till done and transfer to a baking dish. -cover each chicken breast with 1/8c Prego Sauce, 1 slice of cheese and dashes of herbs. -bake in countertop oven, broiler or regular oven till cheese is melted and slightly browned.  Number of Servings: 4

Artichoke Chicken!

Very easy and delicious! (Sorry, I know this picture isn't the best, but it really is good!)

INGREDIENTS:
- 1 (15 oz) can of artichoke hearts, drained & chopped. (I use 2 of the small glass jars from "Rolands" that are marinated and quartered & it works great!)
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- Garlic Powder
- Salt & Pepper
- 4 skinless, boneless chicken breasts

DIRECTIONS:
Preheat oven to 375 degrees. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, & mayonnaise. Place chicken in a greased baking dish & sprinkle with garlic powder, salt & pepper. Pour artichoke mixture over the top.
Bake uncovered for 30 min. or until chicken is no longer pink in the center and juices run clear.