Shirly J Lemon Bars

I made lemon bars in about 40 minutes total mixing and baking. They were so easy and fast and turned out delicious!

4 cups Shirley J Universal Cookie Mix

2/3 cups water

Mix together and press dough into prepared 9x13 pan.

Spread 1/2 can of lemon pie filling on top of dough.

Bake @ 350 for 30 minutes or until done.

Sprinkle with powdered sugar, cool and enjoy.

Cheeseburger Paradise Soup

6 Medium Potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbsp chopped seeded jalapeno pepper
3 cups water
2 Tbsp plus 2 tsp beef bouillon granules (I used Shirley J)
2 garlic cloves, minced
1/8 tsp pepper
2 lbs. ground beef
1/2 lb. sliced fresh mushrooms
2 Tbsp butter
5 cups milk, divided
6 Tbsp flour
1 package (16 oz) process cheese (Velveeta), cubed (I used Shirley J to taste...sorry, I don't have any idea how much I put in)

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with crumbled bacon.

Notes:
First, I would really pay attention to how much water they said to use because it'll never thicken if you don't. Live and learn.

Second, I used Shirley J for the beef bouillon and the cheese sauce. It was fabulous!

Third, I would really suggest letting it thicken before you add in the cheese. No matter how hungry you are it'll be worth it to wait for just 2 more minutes. :)

Pina Colada Pound Cake

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.

Wonderful Low-fat Banana Bread

,Dear Angie,

Here is my healthy Banana Bread recipe you asked for... sorry it took me so long!

Enjoy!

Shayla

2 and 1/4 cups flour (I use half white and half wheat flour)
1 and 2/3 cup sugar
1 tsp. salt
1 and 1/4 tsp. baking powder
1 and 1/4 tsp. soda
2/3 cup skim milk
1/2 cup nonfat plain yogurt
2 Tbsp. Vegetable oil (I use olive oil)
2/3 cup egg whites or egg beaters
1 and 1/4 cup mashed ripe bananas
2/3 cup chopped nuts (optional)

Heat oven to 350 degrees. Pam 2 loaf pans. Measure all ingredients into large mixer bowl and blend for 1-2 minutes on low, scraping bowl constantly. Beat 3 min. on high and pour into loaf pans. Bake 50 minutes to 1 hour or until toothpick comes out clean. (Batter is very runny).

Aloha Chicken Salad (Quick and Easy)

I LOVE chicken salad (especially in the summertime). The other day, I decided to make it for the first time. It was so easy and made for a fun cool summer meal that I have eaten all week. Don't be hesitant about the pineapple--I was before I tried it, but I will definitely make this recipe again. Delicious!

INGREDIENTS:
*2 cups diced chicken meat
1/2 cup mayonnaise
1 1/4 cups thinly sliced celery
1/2 tsp. seasoned salt
1 cup crushed pineapple, thoroughly drained
1/2 tsp. parsley flakes
1/4 cup sour cream
1/2 tsp. lemon juice
Dash of pepper
Cashews for garnish

DIRECTIONS:
Toss chicken meat, celery, parsley, and pineapple in large bowl. Combine mayonnaise, sour cream, lemon juice, seasoned salt, and pepper **; fold into chicken mixture. Refrigerate.

*Note: You can use canned meat as well; I bought chicken tenderloins and cut them into small pieces, cooked them, then put them in the freezer--this took longer than cans would, but tasted great)

**The salad wasn't dry, but it could have used a little more dressing mixture, in my opinion. Feel free to make extra and add fold in until it's the right consistency for you.

No Fuss Chocolate Chip Cookies

This recipe creates moist, delicious chocolate chip cookies with little hassle. Delicious.

INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup butter, melt & cool
1 1/2 cups brown sugar
1 egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips


DIRECTIONS

1. Preheat oven 350 degrees F.
2. Combine flour and baking soda. Set aside.
3. In a large bowl, combine meltled and cooled butter and brown sugar. Mix well.
4. Stir in egg and vanilla extract until well blended.
5. Add flour mixture and stir until just combined.
6. Stir in chocolate chips.
7. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 F for 9-11 minutes or until edges harden and centers are still soft.

Cheesy Chicken and Broccoli Simmer

This Velveeta recipe is delicious! It's a great way to get those veggies in and your kids won't even realize they're eating them. I'd double the sauce and veggies part (it's a bit skimpy).

INGREDIENTS

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup milk
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups frozen broccoli florets
1/4 cup KRAFT Grated Parmesan Cheese, divided

DIRECTIONS

1. Heat large nonstick skillet on medium-high heat. Add chicken; cover skillet. Cook 5 to 7 min. on each side or until chicken is done. Remove chicken from skillet; keep warm.
2. Add milk, Velveeta, broccoli and 2 Tbsp. Parmesan cheese to skillet. Cook, uncovered, on medium heat 4 min. or until Velveeta is melted and broccoli is heated through, stirring occasionally.

3. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.

4. Sprinkle with remaining Parmesan cheese.