"Creamy/Dreamy" Lemon Dessert *

This comes pretty close to enjoying 

the likes of a Lemon Pie (without it being in 

a pie plate with a traditional kind of pie crust). 

I want this "cool dessert" on a summer day when it's 

in the 90's with an equal % of humidity.   BUT!,... 

I also want this on a winter day right here

when it is -30°.  In other words, I'll take this...

 ANYtime!  

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Read through the recipe before you start.  

I'll say up front that I prefer to use real whipping cream in place of the Cool Whip.   IF you choose to NOT use Cool Whip, you may need a total of 2-3 of the 8 oz. cartons of whipping cream. 

Below, for the third layer, the "lemon" layer, I list two options: This recipe can be made more quickly with INSTANT Lemon Pudding & Pie Filling, OR, you can do as I did, and use the "COOK & SERVE" Lemon Pudding & Pie Filling-- following the directions according to what is on each box.

FIRST LAYER:  CRUST INGREDIENTS and DIRECTIONS-- 

1. 1 and 1/2 cup all-purpose flour
2. 3/4 cup chopped pecans (plus another 2 tablespoons chopped pecans saved for garnishing top IF desired)
3. 3 Tablespoons granulated sugar
4. 1 and 1/2 stick butter (or 3/4 cup) , softened to room temperature

Combine the above four ingredients, blending well.  Press into the bottom of a "non-stick sprayed" 9 x 13-inch pan (or, glass dish).  Bake at 375-degrees for between 15 and 20 minutes OR, depending on your oven, until only lightly browned.  Set aside to cool.  (Since this is the only part of this recipe that is baked, I like to make this the night before I need it, keeping it tightly covered after it cools.)
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SECOND LAYER INGREDIENTS and DIRECTIONS:

1. 2 of 8 oz. packages cream cheese, softened to room temperature.
2. 2 cups confectioners (powdered) sugar, SIFTED or run through a screen.
3. 1/2 of a 16 oz. Cool Whip (save the other 1/2 for the fourth layer).

• Place cream cheese in mixing bowl.  Beat with an electric mixer until fluffy.  
• Add the SIFTED confectioners sugar and beat until all is light and fluffy.
• Add the first 1/2 of the 16 oz. Cool Whip.  Fold in evenly and gently.
• Spread this mixture over the pre-baked and cooled crust.   

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THIRD LAYER INGREDIENTS and DIRECTIONS:
(Including TWO options for the layer of lemon)

Option One:  2 of the 4.3 oz. (large) boxes of "COOK & SERVE" Lemon Pudding & Pie Filling prepared exactly as instructed on the package, but with using 1/4 cup less water than what is called for, making it a thicker mixture.  Again, follow the instructions perfectly, including the "medium heat", and using a "wire whisk" to eliminate lumps.    Be careful because when it reaches the boiling state, it likes to "spit hot stuff" at you!  When done, put into a container, cover with something like plastic wrap or sheet of parchment paper to keep top surface from drying out while it COOLS.    Once it cools, spread it over the "SECOND LAYER" (above).

Option Two:   4 of the 3.4 oz (small) boxes of "INSTANT" Lemon Pudding and Pie Filling, prepared in a large mixing bowl and according to directions on the box, but with using a total of 5 cups of milk.  Spread it over the "SECOND LAYER" (above).
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FOURTH LAYER INGREDIENTS and DIRECTIONS:

1. The last 1/2 of the 12 oz. Cool Whip used in the Second Layer (above)

• Spread this Cool Whip over the layer of Lemon Pudding & Pie Filling.

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FIFTH LAYER:

1. Optional:  Garnish the top with a very light sprinkling of the extra chopped pecans listed in the "crust section" (above). 

• Chill, covered, for at least one hour.  Store any leftovers in the refrigerator.

With pecan topping, or,... without...

* A long time ago, I started out with a recipe similar to what's posted on http://www.tastebook.com/recipes/3649072-Luscious-Lemon-Delight but I've since changed this in a number of ways-- especially with the type of pudding options; Cool Whip vs. cream option; and, because the original recipe was to fill a "smaller dish",  I changed the ingredient amounts to fit in and fill my 9 x 13" dish.

Sour Cream Chicken Enchiladas (mild, and without using condensed soup)

If you like a "hotter" dish than we do, you can add all the "hotness" you want by using HOT salsa, adding  chilies, ... or ... even adding Jalapeño peppers until you're "SMOKING" hot!!

Yesterday, even though the following recipe is for a 9x13-inch dish, I doubled the amount of everything and assembled all in a sprayed 15" x 10" x 2" glass baking dish.  Believe me, they were VERY "cozily" packed together!  By pushing them "together",  I managed to get 14 down the length of the pan, and then stuck the last two in along the long edge.  Because these were so crowded, I made sure to separate them a little bit as I poured the sauce over the top.  By making this large batch (and having a crowded dish), I could get away with putting this tightly covered dish into the oven at 210-degrees for for a long 3.5 hours and come home to it turning out perfectly.

INGREDIENTS for 6-8 servings:

1 lb. boneless chicken breasts, cut into small cubes (or, if you prefer, cook the chicken breasts as they are and then shred the meat).  Using left-over meat from a rotisserie chicken would really speed things up with this recipe!
1 small onion, chopped  (optional)
1 tablespoon olive oil
...
8 of 8-inch flour tortillas
1 and 1/2 cups of grated Monterey Jack OR Mexican Blend cheese, divided.
1 and 1/2 cups of mild chunky salsa, divided --I used Tostitos brand, but home-made would maybe be the GREATest!  (Because I doubled the recipe yesterday, I ended up using all of the Tostitos 24-oz. jar, which filled 3 cups.)
...
1/4 cup butter
1/4 cup flour
1 of 15-oz. can chicken broth (I like MSG-free...as free as possible, that is.  Homemade chicken broth would probably be the very best!!!!)
1 cup of sour cream (I used Daisy brand, because of it not having "extra stuff" in it)

DIRECTIONS:

1. In a frying pan, cook the chicken (and optional chopped onion) in the oil over medium heat until just done.
2. Spread out the 8 tortilla shells.  
3. In a little row, put 1/8 of the chicken pieces on each of the shells.
4. Put about 1 and 1/2 tablespoons shredded cheese on the chicken pieces.
5. Put about 1 tablespoon of the salsa on the "cheese row".
6. Roll each tortilla up, putting them into a lightly non-stick sprayed 9x13" baking dish.  Set aside....
7. In a medium saucepan, melt butter.  Stir in flour.  Stir until "bubbly" and smoothly mixed.  Gradually, whisk in the chicken broth, stirring constantly and watching that it doesn't scorch.  Bring to boiling, and let boil for at least a full minute.
8. Remove from heat and add the sour cream.  Blend well.
9. Pour thickened sauce over enchiladas in the dish.
10. Top with remaining cheese. Or, you could jump ahead and do the the next (#11) step before layering with cheese.
11. Drop dabs of the remaining mild chunky salsa on the top of all.* 
12. Cover tightly with foil and bake at 375-degrees for 20 minutes OR until the cheese is melted and you see "bubbly" happening around the edges. 

*  At this point, you could double-wrap and freeze it until it is needed...well, within a month, or two?  When taking from freezer, you'd have to bake this considerably longer-- adjust the time accordingly.

Carrot - Pecan - Chocolate Chip Cookies

Get some eggs, get some butter...get started!

Time to to use up

some more CARROTS!!!

I took a pumpkin cookie recipe and 

converted the pumpkin to... CARROT!

Ingredients:

2 and 1/4 cups all-purpose flour
1 and 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
....
1 cup (2 sticks) butter, softened
1 cup granulated sugar
*15 oz. puree'd carrots (probably 2 cups raw carrot slices to begin with?).  I can't believe I actually WEIGHED this!
2 large eggs
1 teaspoon vanilla extract
....
2 cups semi-sweet chocolate chips
1 cup chopped pecans (or chopped walnuts)

* If you want to save time and do NOT want to start out with RAW carrots, I'm sure you could open some canned carrots, drain and puree them.

Directions:  

Preheat oven to 360-degrees.  Line cookie sheets with parchment paper.  (The original recipe called for a 375-degree oven-- that's not okay with my oven!)

In a flour sifter, or a "screen sifter" like this,...

  

• Combine flour, pumpkin pie spice, baking powder, baking soda and salt.  Shake it through the sifter to remove any lumps.  Set aside.
• Beat butter and sugar together (until creamy) in a large mixer bowl.  Add puree'd carrots, eggs and vanilla extract.  Gradually, but thoroughly, mix in the flour mixture.  Stir in chocolate chips and nuts.  Drop by rounded tablespoonsful of dough unto a cookie sheet that's lined with parchment paper.  Because they did NOT "spread out" during baking like I expected they would, I got away with baking 12 on a sheet!
• Bake for 15-20 minutes OR until edges are just lightly browned.  (My 360-degree oven needed about 19 minutes)  Cool on baking sheets for about 2 minutes before sliding parchment paper w/hot cookies onto table top to cool completely.  
• Eat as is, OR drizzle tops with the frosting/glaze of your choice.  My favorite to put on top is this....

BROWNED BUTTER FROSTING:

Heat ½ (or 1/3?) stick of butter in pan only until golden brown in color (stirring all the while)-- this does NOT take long.  Quickly add about two Tbsp. milk to quickly stop the browning, and then add some SIFTED powdered sugar till you have the amount and consistency of frosting you need. You do not want this to be thick!   It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to drizzle this on the cookies quickly before it thickens-- that's why I just line up the baked cookies and go 'back and forth' over their tops.)

The original recipe for these cookies came from the web address at the bottom of this posting, but, I substituted puree'd carrots for the can of pumpkin and then drizzled my favorite "browned butter" frosting on them...
http://www.verybestbaking.com/recipes/12833/pumpkin-spiced-and-iced-cookies/detail.aspx