Easy Cheesy Lemon Bars.

EASY CHEESY LEMON BARS

1 pkg. Lemon cake mix
1/2 c. butter, melted
1 egg
1 pkg. Lemon frosting mix
1 pkg. (8 oz.) cream cheese, softened
2 eggs

Preheat oven to 350 degrees. Grease bottom only of 13 x 9 inch pan. Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan. Blend frosting mix into softened cream cheese. Reserve 1/2 cup for frosting baked bars. Add 2 eggs to remaining frosting mixture. Beat 3 to 5 minutes at high speed. Spread over base. Bake at 350 degrees for 30 to 40 minutes. Cool; frost. Cut into bars. Refrigerate leftovers. Makes about 36 bars.

High Altitude above 3500 feet. Add 2 tablespoons flour to dry cake mix. Bake at 375 degrees for 45 to 50 minutes.

Nantucket Baked Cod.

Nantucket Baked Cod

Source: Top Secret Recipes

Spice Blend
1/4 teaspoon salt
1/4 teaspoon paprika
dash black pepper
dash cayenne pepper

1 1/2 pounds fresh cod fillet
1 tablespoon butter, melted
juice of 1/2 lemon
2 small tomatoes
2 tablespoons grated Parmesan cheese


1. Combine the spices in a small bowl and set aside.

2. Preheat the oven to 425 degrees F. Cut the fish into 4 equal portions (2 per serving), and arrange the fillets in a 9x13-inch baking dish or pan.

3. Melt the butter in a small bowl in the microwave for 10 to 20 seconds. Brush the top of each fillet with butter, drizzle a little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.

4. Arrange 2 to 3 tomato slices over the top of each fillet.

5. Sprinkle grated Parmesan cheese over each tomato slice. Each slice should be at least 50 percent covered with the cheese, and it's okay for some of the cheese to fall on the fish.

6. Bake the fish, uncovered, for 8 minutes, then turn the oven to a high broil and continue to cook for 6 to 8 minutes or until the cheese on the tomatoes begins to brown. Serve two pieces of fish per serving with rice on the side, if desired.

Serves 2.

One Hour Roasted Chicken.

One Hour Roasted Chicken
Source: No. 2 Pencil

Ingredients:
Instant-Read Meat Thermometer
One fresh whole chicken, 5-5 1/2 pounds
A large cast iron skillet or roasting pan
4 Tablespoons of melted butter
1 teaspoon of kosher salt
2 tablespoons of all-purpose steak seasoning. I like McCormick Grill Mates Montreal Steak Seasoning.

Directions:
Step 1. Place cast iron pan inside oven and preheat oven and cast iron pan to 450 degrees. Preheating the pan helps the chicken cook faster. This is the trick to speeding up the cooking process.

Step 2: Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed. My local Fresh&Easy market sells them already cleaned.

Step 3: Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.

Step 4: Pour melted butter over chicken and season with salt and all-purpose steak seasoning.

Step 5: Working carefully, open oven, slide oven shelf out, and transfer chicken to hot skillet.

Step 6: Roast chicken at 450 degrees for about 45 minutes, or until temperature in thickest part of thigh reads 165 degrees.

Step 7: Remove chicken from oven and let rest 15-20 minutes before carving. Resting the meat before carving is an important step. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy.

Chicken Lazone.

Chicken Lazone

Source: www.plainchicken.com

1/2 tsp salt 1 1/2 tsp chili powder 1 1/2 tsp onion powder 2 tsp garlic powder 1/4 tsp cayenne pepper 2 lb chicken tenders 1/4 cup butter, divided 2 cups heavy cream Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.   Sprinkle over both sides of chicken tenders. In large saute pan, melt half of the butter over medium-high heat.   Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet.   Lower heat and simmer until the sauce thickens, about 5-7 minutes.   Serve chicken and sauce over pasta or mashed potatoes, if desired. This was delicious!

Brown Bag Microwave Popcorn.

Brown Bag Microwave Popcorn
Recipe adapted from: Alton Brown

1/4 cup good quality popcorn
2 teaspoons olive oil
1/4 teaspoon kosher salt or popcorn salt
Paper lunch bag
Stapler

Directions
Toss the popcorn with the olive oil, salt, mix in the paper bag. Fold the top of the bag over and staple the bag twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.

NOTE: the metal staples won't hurt your microwave or cause any sparks.

Honey Dutch Baby.

Honey Dutch Baby
Source: The New Midwestern Table: 200 Heartland Recipes

4 Large Eggs
3 Tablespoons plus 2 teaspoons honey
3/4 cup half and half
3/4 cup all-purpose flour
1/4 teaspoon salt
5 Tablespoons salted butter

Preheat oven to 425 degrees
In a blender combine the eggs, 3 Tablespoons of honey and 3/4 cup half  and half.
Blend until smooth and light
Add flour and salt and blend until very light

Heat a 12-inch cast iron skillet in the oven. When you are ready to bake the Dutch Baby add 3 Tablespoons of butter to the pan.
Once melted add the batter to the pan.
Bake until golden brown 20-25 minutes

While the dutch baby is baking prepare the honey butter by melting the remaining 2 Tablespoons of butter with 2 teaspoons of honey

When the Dutch Baby is done cut into pieces and serve immediately with honey butter.

Hotel Frederiches' Apple Pie.

Hotel Frederiches' Apple Pie

Ingredients:
Pie:
1 (9 inch) pie shell
3 cups apples (I used Honey Crisp)

2 cups pears
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter

Pie Crust:

Use your favorite pie crust.

Streusel Topping:

1/4 cup butter
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

2. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

3. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

4. Bake in preheated oven for 10 minutes.

5. While filling is baking, make Streusel Topping: Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside.

6. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.