I'll blog the recipe this weekend!

I am the biggest procrastinator! Is that even spelled right?
I have been cooking a lot lately. Not very healthy but VERY yummy!
A list of the things I have made in the last few weeks but have not blogged:
Cream Cheese Bars
Mushroom Soup with (or without) Meatballs
Chicken and Bacon Mac 'n Cheez
Microwave Caramel Popcorn
Peanut Butter and Jelly Cookies

Recipe 1 of the 5 I will post over the next few days:

The Cream Cheese Bars have been in my recipe box for over 10 years. I don't think I have even made them in the time that Ashlyn has been alive.
No Photos of this, but man are they tasty.
I made them for Easter. I made WAY too many of them, we ended up tossing half of them out. My flavor combonations for easter were: 1/2 Cherries with chocolate 1/2 Just Chocolate. For the other pan, I mixed peanut butter into cream cheese mixture until it tasted more like pb and less like cream cheese. I put chocolate chips only on half of the mixture.


CREAM CHEESE BARS
(Rose's recipe - mellowyellowof3)
2 pkg crescent rolls
2-8 oz cream cheese
1 cup sugar
2 t vanilla
blueberries (or fruit of your choice, even chocolate) fresh or frozen

Topping
1/2 stick butter
1/2 cup sugar
2 t cinnamon
Mix together cream cheese, sugar and vanilla.
In a 9 by 13 pan roll out one can of crescent rolls (crease all the openings together)
Spread mixture all on top. Add on top a drained bag of blueberries (or any fruit you might have that may sound appealing. Blueberries is our favorite. Or even nothing works for plain cream cheese bars.)
Spread second pkg of crescent rolls on top and again crease openings together (as good as you can)
Melt butter and brush on top. Sprinkle mixed topping over butter and bake 350 for 30 minutes.

I make some Yummy Lemon Bars!

We had some friends over. Their daughter is gluten free. We were only serving deserts.
I googled Gluten free lemon bars. No reason why I just wanted to make them. I found this cool website, www.howtocooklikeyourgrandmother.com Drew writes a blog and posts step by step directions. Thank you Drew Kime for the inspiration!
The Lemon bars were not GF. But they looked very yummy. I scrolled through the comments and someone, asked about making them GF. He gave a suggestion, then someone who is GF gave a recipe for the crust. I used that recipe and tweaked his Lemon Bar filling to reflect my own style. Below is the recipe for the lemon bars, As I made them. I have not made the regular crust, only a GF crust. I added soy free to the title since there are so many people who are eating soy free too. I didn't do anything to make them soy free, they just are.


Gluten and Soy Free Lemon Bars

Crust:
Gluten Free Crust: *Non-Gluten Free Crust:
1C Rice Flour *2 C Flour
½ C Corn Starch *1 C Butter
½ C Powdered Sugar *½ C Powdered Sugar
¾ C Butter, room temperature

Filling:
2 C Sugar
4 Eggs
4 Tbl Rice Flour for GF, All- Purpose for Non-GF
1 tsp Baking Powder
½ tsp Salt
+/- ¼ C Lemon Juice, about 2 lemons, the more lemon, the longer you cook it.
Lemon Zest from 2 lemons

Preheat oven to 350 degrees.

For Crust:
Combine all ingredients in a mixer. Pat into a 9x13 pan in an even layer. Bake 20 minutes. Do not brown.
For Filling:
Combine all ingredients, making sure not to whip the eggs. Pour into pre-baked crust. Bake for 25 – 30 minutes.
It should be set, not giggly. Allow to cool. Cut before putting in the fridge. Store cut bars, covered, in a single layer for up to 4 day, if they last that long!