Quick Lemon Bars

This is a really fast and easy dessert. I like these better than regular lemon bars. They are not as sweet and they are very light in texture. This has become a staple for me to make when I take dinner to someone or need a potluck item. It always pleases! I haven't tried different pie fillings yet, but I am sure other flavors would work good too.

Lemon Bars

1 box angel food cake mix
1 can lemon pie filling

Mix both together well in a large bowl. Pour into a 9x13 pan and bake at 350 degrees for 18 minutes or until slightly golden and spongy on top. Cool for a few minutes, then sprinkle with powdered sugar.

That's it!

Orange Ricotta Chocolate Chip Muffins

These muffins are SO good. I had some ricotta cheese to use up somehow and I ran across this recipe. We are hooked! I love using fresh squeezed orange juice...give it so much flavor. This is now a regular muffin at our house. We love muffins and trying new muffin recipes.

Original recipe found here

 

 

Orange Ricotta Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips
For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.
3. Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.
4. Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.
5. Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. Let muffins cool completely.
6. While the muffins are cooking, make the glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over muffins. Let the muffins sit until glaze hardens.
Note-we've made these muffins with low-fat and full fat ricotta cheese. Both work nicely so take your pick:)

Rainbow Jello

I cut this recipe out of the Idaho Statesman around 9 years ago and have been making it ever since. It's a great recipe for a potluck, birthday or St. Patrick's Day. This was way before Pinterest and even blogging, and finding things like this were like gold to me! I know now you can find a ton of variations of Rainbow Jello online, but this is my first and favorite. This recipe takes time but worth it.

Rainbow Jello

6 small boxes of Jello: purple (grape), blue (blue raspberry), green (lime), yellow (lemon), orange (orange),  red (cherry)
2 cups vanilla yogurt

Starting with the purple or red jello, add 1 cup boiling water to the packet of Jello.  Mix until dissolved. Divide liquid Jello in half.  Add 1/3 c. vanilla yogurt to one of the bowls of Jello.  Mix until smooth.  Ad 2 Tbl cold water to the other bowl of Jello and mix well.

Pour the yogurt mixture into a clear, large glass bowl or 9x13 clear glass pan.  Place in fridge. Let that layer sit 45 minutes. Add second layer (mixture with no yogurt added) on the top.  Put back in the fridge for 45 minutes.

Repeat with remaining 5 layers.  You can split up the time consumption by doing 3 layers one day and 3 layers the next.  Let the complete dish sit overnight, serve cold. Colors should go in this order from the bottom: purple, blue, green, yellow, orange, red.