Lemon Bars

Crust:

• 1 cup flour
• 1/2 cup powdered sugar
• 2 Tbs cornstarch
• 1/4 tsp salt
• 7 Tbs butter, chilled and cut into small pieces

Filling:

• 1 cup sugar
• 3 large eggs
• 3 Tbs flour
• pinch of salt
• 1 tsp lemons zest
• 1/2 cup fresh lemon juice

To make the crust:
Preheat the oven to 350 F. Line an 8×8″ baking pan with foil, leaving 1″ overhang on all sides.
Mix the flour, sugar, cornstarch and salt together, then cut in the butter. You can do this by hand with a pastry cutter or in your electric mixer.  Once it hits a stage where it’s all crumbly, you’re done. Pour into the prepared pan and press down with your hands. (The book says to freeze fro 15 minutes, then bake but I skipped that step and it was fine.)  Bake for 20 minutes or so, until lightly browned.
While the crust is baking, make the filling.
Mix the eggs, sugar, flour and salt until smooth, either with a whisk or your electric mixer. Blend in the lemon zest and juice.  When the crust is done, pull it from the oven and pour in the lemon custard mixture. Reduce the oven to 300 and bake about 20 more minutes. Let it cool on a wire rack completely, then lift the foil edges up and put on a cutting board.  Cut into 16 squares. Refrigerate in an airtight container with the layers separated by wax paper.   Dust in with powdered sugar just before serving.

Pickling

So I was reading in a magazine and it was talking about this Mom who Pickled alot so here is what you do


Usually when you get done with a jar of pickles you throw away the left over Juice but you can pickle with that juice so
You need left over
Pickle juice,
Veggies such as Fresh baby Carrots  Zucchini Stuff like that and
a  Refrigerator
so what you do put the veggies in the jar and close the lid set in the Fridge and leave over night or longer they make GREAT snacks and good Sides Hope you Enjoy Pickling :)

Guest Blogger Libbi H. from The Funner Life!

Hi everyone! Libbi H. here! I am here to share a quick and easy recipe with you :)

Super-Quick Cinnamon Baked Apples

All you need is :

1 Apple

Cinnamon

A bowl

 Please wash the apple. Unless you are Johnny Appleseed...

 Start peeling the apple..

 Continue peeling the apple...

Finish peeling the apple

 Cut up the apple however you want. I  prefer little disks, but my mom like a ton of little pieces...

 Microwave for 3:00.  3 minutes....

 when they come out they'll be hot, so use a potholder, or, a sleeve. Sprinkle as much {or as little} cinnamon as you like.

 Stir it all up...

 Voila! You have your super-easy baked apples!

Hope you enjoy it!

P.S. Check out my blog, The Funner Life :)

Cream Cheese Frosting

This is a really easy recipe but it is really good on every kind of Cupcake, Cake ,and COOKIES
You can also add some Cinnamon if you like Witch is REALLY Good!

2 8oz Cream Cheese  Softend
1/2 cup Butter Softend
1 tsp Vanilla
2 cups Powdered Sugar

Mix Cream Cheese and Buter with Electric mixer till No lumps can be Found
mix in Vanilla, and S L O W L Y  Mix in Powdered Sugar
Bon Appetite

COSTA RICA BANANA BREAD!!!!!!!!!!

So Excited about this Recipe It Comes From a Missionary in Costa Rica When My Sister went there to Help out She Brought this with Her! And it is AMAZING!!!!!


1 1/2 cups Sugar
1/2 cup Butter
1 cup Milk
2 Tbls Vinegar
1 tsp Salt
2 Eggs
1 tsp Bkg Soda
1 tsp Bkg Powder
2 tsp Vanilla
2 cup Flour
3 Smashed Bananas


Mix All ingredients and bake in Greased and Floured Loaf pan or Muffin Tins
may Stick But Delicious!
Bake at 350 for 30-40 Minutes or until Springs up when pushed Down

Serve with Room Temp Butter!

EAT IMMEDIATELY!!!!!!!!

BREAKFAST!!!!!!!!!

Numbers 11:18
“Tell the people: ‘Consecrate yourselves in preparation for tomorrow, when you will eat meat. The LORD heard you when you wailed, “If only we had meat to eat! We were better off in Egypt!” Now the LORD will give you meat, and you will eat it.

This is a Recipe that is SO good but SOOO easy

Candied Bacon

• 10 strips thick-cut bacon
• About 1/4 cup brown sugar

Directions

Preheat oven to 400 degrees F.

Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.

Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.


Resist the temptation to eat all of them yourself.

Indian Omelet

• 6 eggs
• 3/4 cup finely minced red onion
• 1 serrano chile, minced, seeds removed if you don't want it spicy
• 2 tablespoons minced fresh cilantro leaves
• 3/4 teaspoon turmeric
• 3/4 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoon canola oil

Directions

 Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.

Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.

Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.

Slide onto serving plate, cut into 4, and serve.