Brownies in a Jar

Ingredients:

1 1/4 cup packed brown sugar

1 cup granulated sugar

2/3 cup cocoa powder

1 1/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup chocolate chips

Directions:

Layer ingredients in order given into a wide mouth jar. Pack each layer firmly in place before adding the next ingredient. Attach a tag with the following instructions: Preheat oven to 350 degrees. Pour contents of jar into a mixing bowl and add: 3/4 cup melted butter and 4 beaten eggs. Mix by hand and pour into a sprayed 9 X 13 pan. Bake for 30 minutes. Cool completely before cutting. 

Marie Callender's Lemon Cream Cheese Pie

Ingredients:

Crust 1 cup graham cracker crumbs 1/4 cup butter, melted 2 tablespoons granulated sugar Cream Cheese Filling 8 ounces cream cheese, softened 1/4 cup granulated sugar 1/2 teaspoon vanilla 1 egg Lemon Filling 1/2 cup granulated sugar 2 tablespoons cornstarch dash salt 1 cup water 2 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon butter Directions:

1. Preheat oven to 350 degrees.
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. 

Favorite Pancakes

Ingredients

2 cups Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Directions
Heat griddle or skillet over medium high heat or electric griddle to 375 degree; grease with cooking spray, vegetable oil or shortening.

Stir all ingredients until blended.  Pour by slightly less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry.  Turn; cook until golden.  To keep warm, place in single layer on cookie sheet.  Cover with aluminum foil, and place in 200 degree oven up to 10 minutes.

Honey Lime Enchiladas

Ingredients

1.5 lbs chicken, cooked and shredded

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

Cheddar Jack blend shredded cheese or Colby jack

18 corn tortillas

Directions

Mix together honey, lime juice, chili and garlic then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray.

Put some enchilada sauce in bottom of the pan then place 6 corn tortillas to make one layer. Add half of the shredded chicken and cheese and more sauce. Then add another layer of tortillas the rest of the chicken and more cheese. Top with six more tortillas and more sauce and cheese. It’s sort of like making a lasagna.

Bake uncovered at 350

degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown.

Cinnamon Rolls with Cream Cheese Icing

from Chefs Catalog

Ingredients

For the Dough:
1 (1/4 ounce)	package dry yeast
1 cup	warm milk
1/2 cup	granulated sugar
1/2 cup	butter
1 teaspoon	sugar
2	eggs
4 cups	flour
For the Filling:
1 cup	packed brown sugar
2-1/2 teaspoons	cinnamon
1/3 cup	butter, softened
For the Icing:
4 ounces	cream cheese, softened
1/4 cup	butter, softened
1-1/2 cups	confectioner's sugar
1/2 teaspoon	vanilla

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5 to 8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven

Sweet corn and coconut milk chowder

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (14-ounce) can full-fat coconut milk
• 3 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon fresh lime zest
• 2 tablespoons fresh lime juice

Toppings:

• 1/2 cup fresh cilantro, minced
• 3 pickled jalapeños, sliced into thin rounds
• 1/2 cup fresh or frozen corn kernels (thawed if frozen)
• 3 tablespoons unsweetened coconut flakes

Instructions

1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
2. Stir in coconut milk and broth. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
5. Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

Original recipe from ohmyveggies.  The original recipe called for water instead of chicken broth.  

From ohmyveggies

Cheesy Pumpkin Sage Sausage Soup

Original recipe from the snappygourmet
Ingredients

• 1 pound Jimmy Dean Sage Sausage
• 8 oz. crimini or button mushrooms, sliced
• 3 garlic cloves, minced
• 5-6 cups chicken broth
• 1 (15oz.) can pumpkin
• 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
• 1 cup shredded Swiss cheese
• Dash ground nutmeg
• Salt & Pepper to taste
• 1 lb. pasta
• Fresh chives or sage for garnish (optional)

Instructions

1. Add sausage, mushrooms, and garlic to a  large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
2. Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
3. Garnish soup with chives or sage if desired.

From the snappygourment