Strawberry Lemonade Bars

Source
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Chicken Ranch Pillows

Ingredients:
2-3 chicken breasts
8 oz. cream cheese
2 pkg. crescent rolls
2 tsp salt
1 ranch dressing mix (or make your own mix as I did: 2 Tbsp parsley, 1 tsp dill, 1 tsp garlic powder, 1 tsp onion flakes, 1/2 tsp basil, 1/2 tsp pepper)

Directions:
Preheat oven to 350. Boil chicken with 1/2 in. of water covering the chicken and add salt. Boil about 10-15 minutes on medium high. When water froths, check to see if chicken is done. Drain and rinse briefly with cold water. Shred chicken. Add cheese by thirds into chicken. Add ranch dressing mix. Roll out crescent rolls and scoop a Tbsp of chicken mixture on large part of the triangle and roll up. Bake 11-14 minutes.

Crisp Coconut and Chocolate Pie

http://gourmetfood.about.com/od/dessertrecipes/r/Crisp-Coconut-And-Chocolate-Pie.htm

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes 1 9-inch pie.

Ingredients:

• for the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups)sweetened shredded coconut

• for the filling

• 1 1/4 cups heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Preparation:

1. Make the crust: Preheat oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring (see page 324) over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.
3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.