Spicy Queso Dip

Cook: 1 lb. pk. sausage-drain
Heat: (2) 16 oz. jars queso dip (Cheese Whiz)
Stir into sausage and cheese mixture:
1 15 OU. CAN OF DRAINES BLACK BEANS
1 10 OU. PACKAGE OF FROZ. SPINACH
1 10 OU. CAN DICED TOMATOES
GREEN CHILIES-UNDRAINED

Sweet N’ Spicy Brown Sugar Scrub

1 cup - Domino® Dark or Light Brown Sugar
1 cup - Domino® Granulated Sugar
¾ cup - almond oil
2 tsp. - ground cinnamon
2 tsp. - ground ginger
2 tsp. - ground nutmeg
1 16 oz. - glass container with lid
Cinnamon sticks, optional

In a medium-sized bowl, combine all ingredients until thoroughly blended. Be sure to break up any lumps from the brown sugar or from the spices. Spoon into the glass container and secure with lid. Scoop a teaspoon or two of the scrub on your hands and gently massage in circular motions onto your skin. Leave on for 3 to 4 minutes before thoroughly rinsing. The scrub will tighten on your skin

White Cane Glimmer Sugar Scrub

1 cup - Domino® Granulated Sugar
1 cup - vegetable oil
Oil from 1 vitamin E capsule
1 or 2 drops - of essential oil, lavender or orange
1 16oz. - glass container with lid

Combine all of the ingredients in a medium bowl until well blended. Using a spatula, transfer mix into the container and secure lid. Contents will settle, mix before using. Scoop a teaspoon or two of the scrub on your hands and gently massage in circular motions onto your skin. Leave on for 3 to 4 minutes before thoroughly rinsing. The scrub will tighten on your skin.

White Chocolate and Macadamia Nut Cookie Mix in a Jar

A list of ingredients you will need:

1 1/4 cups - all-purpose flour

1/2 teaspoon - baking soda

1/2 teaspoon - salt

1/2 cup - firmly packed Domino® Light Brown Sugar

1/3 cup - Domino® Granulated Sugar

3/4 cup - toasted macadamia nuts, chopped

1 cup - (6-oz package) vanilla milk chips

Toasting heightens the flavor of nuts. To toast macadamia nuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.

Instructions »Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Attach these instructions to the jar:

In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, and 1/2 teaspoon vanilla until combined.

Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.

Bake at 375°F for 9-11 minutes or until lightly browned.

Makes about 3 dozen cookies

Toffee Coffee Mix

A list of ingredients you will need:

1/2 cup plus 2 tbs. - Domino® Granulated Sugar

1 cup - instant coffee granules

1 1/2 cup - Domino® Dark Brown Sugar

1 1/2 cup - coffee creamer

Instructions »

In a quart jar, layer each ingredient in the order listed above. Tightly close jar lid to store coffee mix. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

For Use: To reconstitute, pour out contents into a mixing bowl, mix ingredients well and then return to jar. For a single serving, add 8 oz freshly boiled water to 3 rounded teaspoons of coffee mix in mug. Stir until completely dissolved

Peach-Bourbon Sours

Hands-on Time: 10 min.; Total Time: 10 min.

Yield: Makes 6 servings
Ingredients
1/2 cup peach preserves*
1/2 cup hot water
1 cup plus 2 Tbsp. bourbon or whiskey
3 tablespoons lemon juice
Garnishes: lemon slices, fresh basil sprigs

Preparation
1. Whisk together peach preserves and hot water in a glass pitcher until preserves are dissolved. Whisk in bourbon and lemon juice.

2. Fill a cocktail shaker with ice. Add one-third of bourbon mixture; cover with lid, and shake until thoroughly chilled. Pour over ice into 2 (8- to 12-oz.) glasses. Repeat procedure with remaining bourbon mixture. Garnish, if desired. Serve drinks immediately.

*Seedless blackberry, apricot, or ginger preserves may be substituted.

Quick Ideas: Add garnishes to match or complement the preserves flavor you choose. Fresh blackberries and mint sprigs look great on glasses of Blackberry-Bourbon Sours, while lemon and kiwifruit slices are fancy touches to Ginger-Bourbon Cocktails.

Southern Living, DECEMBER 2009

Barbecued Pork Quesadillas

Hands-on Time: 26 min.; Total Time: 26 min. Easy side: Melt a few tablespoons of butter with minced garlic and a dash of chili powder in a microwave-safe bowl; pour over boiled or grilled corn on the cob.

Prep Time: 26 minutes
Total Time: 26 minutes
Yield: Makes 4 servings
Ingredients
1 pound chopped barbecued pork (without sauce)
1 cup barbecue sauce
1/2 cup chopped fresh cilantro
2 green onions, minced
8 (6-inch) fajita-size flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: sour cream, sliced green onions, barbecue sauce
Preparation
1. Stir together barbecued pork and next 3 ingredients.

2. Place 1 tortilla in a hot lightly greased skillet or griddle. Sprinkle tortilla with 1/4 cup cheese, and spoon 1/3 cup pork mixture on half of tortilla. Cook 2 to 3 minutes or until cheese melts. Fold tortilla in half over filling; transfer to a serving plate. Repeat procedure with remaining tortillas, cheese, and pork mixture. Serve with desired toppings.

Rob Mondavi, Canton, Georgia, Southern Living, DECEMBER 2009
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Crunchy Dijon Salmon

Hands-on Time: 10 min.; Total Time: 22 min. Easy side: Sauté broccolini in 2 tsp. sesame oil until crisp tender; sprinkle with toasted sesame seeds. Serve with ready-to-serve rice.

Yield: Makes 6 servings
Ingredients
6 (4-oz.) salmon fillets
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons whole-grain Dijon mustard
1/2 cup Japanese breadcrumbs (panko)
Preparation
1. Preheat oven to 450º. Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12 to 15 minutes or until fish flakes with a fork.

Southern Living, DECEMBER 2009

Spicy Rémoulade Sauce

Ingredients
1 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/2 teaspoon ground red pepper
Preparation
Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.

SERVE WITH boiled shrimp and shredded iceberg lettuce on toasted sourdough rolls.

Southern Living, DECEMBER 2009

Classic Lasagna

Homemade sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

Prep Time: 20 minutes
Cook Time: 2 hours
Stand: 25 minutes
Yield: Makes 8 to 10 servings
Ingredients
2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, minced
1 pound lean ground beef
1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
2 (6-oz.) cans tomato paste
1 (8-oz.) can basil, garlic, and oregano tomato sauce
1 bay leaf
1 teaspoon Italian seasoning
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 (6-oz.) packages part-skim mozzarella cheese slices
Garnish: chopped fresh parsley
Preparation
1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.

3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.

4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

After mom passed away I found where she had marked this recipe in the magazine.

Colette Girard, Baltimore, Maryland, Southern Living, MAY 2006

Slice-and-Bake Shortbread Cookies

Hands-on Time: 15 min.; Total Time: 5 hr. 15 min.

Yield: Makes 4 dozen
Ingredients
1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Wax paper
Preparation
1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

3. Gradually add flour mixture to butter mixture, beating at low speed until blended.

4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

5. Preheat oven to 350°.

6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

Easy Variations:

Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step 1.

Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step 1.

Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step 1.

Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step 1.

After mom passed away I saw where she had marked this recipe in the magizine.

Southern Living, DECEMBER 2009
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Chocolate Chunk Cookie Mix in a Jar

A list of ingredients you will need:

1 1/4 cups - all-purpose flour

1/2 teaspoon - baking soda

1/2 teaspoon - salt

1/2 cup - firmly packed Domino® Light Brown Sugar

1/3 cup - Domino® Granulated Sugar

1 cup - (6-oz pkg.) semi-sweet chocolate chunks or chocolate chips

1/2 cup - chopped pecans or walnuts

Quick Tip »

The Cookie Jar Gift you make and give...a sweet gift idea for friends and co-workers that's so simple to make!

Instructions »

Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly and clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Attach these instructions to the jar:
In large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, 1 teaspoon water and 1/2 teaspoon vanilla until light and fluffy.

Add contents of jar and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake at 375°F for 8-10 minutes or until lightly browned.

Makes about 3 dozen cookies.

For the decorative hang tag: click here

Perfect Mashed Potatoes

Hands-on Time: 22 min.; Total Time: 43 min. Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful gravy or melted butter.

Yield: Makes about 6 cups

Ingredients
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
1/3 cup butter
1/3 cup half-and-half
4 ounces cream cheese, softened
3/4 teaspoon coarsely ground pepper
Preparation
1. Peel, Boil, & drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.

2. Add Creamy richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.

3. Beat until smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

After mom passed away I found where she had marked this recipe in the magazine.

Southern Living, DECEMBER 2009
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Eggnog Pound Cake

Hands-on Time: 15 min.; Total Time: 2 hr., 25 min. Just when you thought pound cake couldn't get any better—try toasting the slices and spreading them with your favorite jam or preserves.

This recipe goes with Eggnog Cupcakes

Yield: Makes 12 servings

Ingredients

• 1 (16-oz.) package pound cake mix
• 1 1/4 cups eggnog
• 2 large eggs
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Southern Living, DECEMBER 2009

Overnight Cinnamon-Pecan Coffee Cake

Hands-on Time: 15 min.; Total Time: 8 hr., 50 min. The batter for this streusel-topped breakfast sheet cake can be prepped and chilled in the pan up to 18 hours before baking.

Yield: Makes 8 to 10 servings

Ingredients

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sour cream
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon

Preparation

1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13- x 9-inch pan.

3. Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover pan with plastic wrap, and chill 8 to 18 hours.

4. Preheat oven to 350°. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

Cindy Patterson, Ogden, Utah, Southern Living, DECEMBER 2009

Praline Pull-Apart Bread

Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce.

Prep Time: 15 minutes
Other: 9 hours 10 minutes
Yield: Makes 12 servings

Ingredients

• 1 cup granulated sugar
• 4 teaspoons ground cinnamon, divided
• 1 (2-lb.) package frozen bread roll dough
• 1/2 cup butter, melted
• 1 cup chopped pecans
• 3/4 cup whipping cream
• 3/4 cup firmly packed brown sugar

Preparation

1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours. (Use a tube pan rather than a Bundt pan. Tube pans are straight with high sides; bundt pans are shallower and fluted.)

2. Preheat oven to 325°. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.

3. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Note: We tested with Rhodes White Dinner Rolls.

Southern Living, DECEMBER 2009

Christmas Coffee Cake

Hands-on Time: 15 min.; Total Time: 1 hr., 35 min. A crisp, buttery crust topped with a layer of tender orange-glazed cake sets this recipe apart from the crowd. It's equally good served warm from the oven or left on the kitchen counter to season overnight.

Yield: Makes 12 servings

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups firmly packed light brown sugar
• 2 tablespoons orange zest
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1 teaspoon baking soda
• 1 cup pecan halves
• 1 tablespoon orange juice
• 1 tablespoon honey

Preparation

1. Preheat oven to 350°. Stir together flour and next 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or two forks until crumbly. Firmly press 2 1/2 cups crumb mixture onto bottom of a lightly greased 9-inch springform pan.

2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour sour cream mixture over crumb crust in pan; arrange pecan halves over batter.

3. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 40 minutes to prevent excessive browning, if necessary. Cool on a wire rack 20 minutes.

4. Stir together orange juice and honey, and brush over top of cake.

After mom passed away, I found that she had this marked in the magazine.

Sandra Britton, Marietta, Georgia, Southern Living, DECEMBER 2009

Speedy Black Beans and Mexican Rice

This hearty dish is the perfect answer for a meatless main-dish choice.

Prep Time: 12 minutes
Yield: Makes 4 servings

Ingredients

• 2 (8.8-oz.) pouches ready-to-serve Spanish-style rice
• 2 (15-oz.) cans black beans, drained and rinsed
• 2 (4-oz.) cans chopped green chiles
• 1/4 cup chopped fresh cilantro
• Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese

Preparation

1. Prepare rice according to package directions.

2. Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thoroughly heated. Stir in rice and cilantro. Serve immediately with desired toppings.

Note: We tested with Uncle Ben's Spanish Style Ready Rice.

Developed by Rebecca Gordon, Southern Living, APRIL 2010

Cheesy BBQ Sloppy Joes

Prep Time: 28 minutes
Yield: Makes 4 servings

Ingredients

• 1 1/2 pounds lean ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 cup ketchup
• 1/2 cup bottled barbecue sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped pickled jalapeño peppers (optional)
• 1 tablespoon liquid from pickled jalapeño peppers (optional)
• 1 (11.25-oz.) package frozen garlic Texas toast
• 1/2 cup (2 oz.) shredded sharp Cheddar cheese

Preparation

1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.

2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

Southern Living, APRIL 2010

Pork Chops With Roasted Green Beans and Pecans

Prep Time: 30 minutes
Yield: Makes 4 servings

Ingredients

• 2 (12-oz.) packages fresh cut green beans
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 4 (4- to 6-oz.) bone-in center-cut pork chops
• 1/4 teaspoon pepper
• 1/2 cup Japanese breadcrumbs (panko)
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 teaspoon chopped fresh thyme
• 1/4 cup vegetable oil
• 1/4 cup chopped pecans
• 1/2 tablespoon butter

Preparation

1. Preheat oven to 450°. Rinse beans. Combine beans, 1 Tbsp. olive oil, and 3/4 tsp. salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly-roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.

2. Meanwhile, sprinkle pork chops with pepper and remaining 1/4 tsp. salt.

3. Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.

4. Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat 5 to 6 minutes on each side or until done.

5. Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.

Southern Living, APRIL 2010

Texas Float

Scoop ice cream into tall glasses, and top with coffee porter beer. Sprinkle with fresh raspberries. Note: use Blue Bell Homemade Vanilla ice cream and Real Ale Shade Grown Coffee Porter, but you can substitute another Texas Brew, Shiner Bohemian Black Larger.

Kentucky Mimosa

Prep Time: 13 minutes
Other Time: 5 minutes
Yield: Makes about 3 cups

Ingredients

• 1/2 cup sugar
• 6 large fresh sage leaves
• 1 1/4 cups club soda
• 1 cup orange juice
• 1/3 cup bourbon or orange juice

Preparation

1. Stir together sugar and 1/2 cup water in a small saucepan over medium heat. Bring to a light boil, and cook, stirring occasionally, 3 minutes or until sugar is dissolved. Remove from heat; add sage leaves, and let stand 5 minutes. Remove and discard leaves.

2. Stir together syrup, club soda, orange juice, and bourbon in a large pitcher; add ice cubes to fill. Serve immediately.

Elizabeth Bennett, Mill Creek, Washington, Southern Living, MARCH 2010

Lemon Drop Squares

Prep Time: 10 minutes
Other Time: 1 hour 20 minutes
Yield: Makes about 2 dozen
Ingredients
2 1/2 cups all-purpose flour
1 cup butter, cubed
2/3 cup granulated sugar
1/2 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
2 (10-oz.) jars lemon curd

Preparation
1. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.

3. Bake at 350º for 20 to 22 minutes until light golden brown.

4. Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.

5. Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.

Southern Living, MARCH 2010

Luscious Lemon Bars

Prep Time: 20 minutes
Other: 1 hour 45 minutes
Yield: Makes about 2 dozen
Ingredients
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

3. Bake at 350° for 20 to 25 minutes or until lightly browned.

4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

Note: To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.

Southern Living, MARCH 2010
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Sesame-Ginger Shrimp

Quick dessert: Serve peach or vanilla frozen yogurt with ginger snaps.

Prep Time: 20 minutes
Other Time: 10 minutes
Yield: Makes 4 servings
Ingredients
4 ounces fresh snow peas
1 pound peeled, large raw shrimp (26/30 count)
1 (11-oz.) package Asian-style noodles with soy-ginger sauce
1/8 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons lime juice
Toppings: chopped fresh peanuts, chopped fresh cilantro
Preparation
1. Trim ends and remove strings from snow peas; discard ends and strings. Devein shrimp, if desired.

2. Cook noodles according to package directions, reserving sauce and topping packets. Drain and keep warm.

3. Sprinkle shrimp with salt. Sauté shrimp in hot oil in a large nonstick skillet over high heat 2 minutes or just until shrimp turn pink. Remove shrimp from skillet, and keep warm.

4. Sauté snow peas in skillet over high heat, stirring often, 2 to 3 minutes or until tender. Return shrimp to skillet; stir in reserved sauce packet and lime juice, and cook 30 seconds. Stir in hot cooked noodles. Serve with desired toppings. Sprinkle with reserved sesame seed topping packet.

Note: We tested with Simply Asia Soy Ginger Noodles.

Southern Living, MARCH 2010

Pasta With Zesty Pecan Sauce

Easy sides: Split 1 (12-oz.) French bread loaf lengthwise, and brush cut sides with 1/2 cup melted butter. Top with 6 garlic cloves, pressed; 1 tsp. dried oregano; and 1/2 tsp. dried parsley flakes. Bake until lightly browned and crisp. Serve with a tossed salad or green vegetable.

Prep Time: 20 minutes
Other Time: 15 minutes
Yield: Makes 4 servings
Ingredients
1/2 cup finely chopped pecans
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
1 (12-oz.) package linguine
1 (14-oz.) can quartered artichoke hearts, drained
1/2 cup freshly grated Parmesan cheese
1 (3-oz.) package cream cheese, softened
3 tablespoons olive oil
2 garlic cloves
1/2 teaspoon freshly ground pepper
Salt to taste
Preparation
1. Heat pecans in a medium-size nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from skillet. Let cool 5 minutes. Stir together pecans, parsley, and zest.

2. Cook pasta according to package directions; drain pasta, reserving 1/4 cup cooking liquid.

3. Process artichoke hearts and next 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3 to 4 times or until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.

Inspired by Janice Elder, Charlotte, North Carolina, Southern Living, MARCH 201