Raspberry Lemon Bars

We visited Chris' mom this weekend up north. (when I say we... I mean Pookie, Chris, & I :)
She has a lemon tree that has extremely enormous lemons growing on it. So I came home with a plathera of lemons, and didn't know what to do with them! So, naturally I made Raspberry Lemon bars! (I found the recipe here: www.twopeasandtheirpod.com)
Then I made my favorite lemonade (I posted my recipe for my lemonade last week.)
Tomorrow I'll make lemon chicken... But here's the recipe for the AMAZING raspberry lemon bars!


For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon


For the filling:


2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries


directions:
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.


In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.


Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.


Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.


Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.


*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.


PS- while we were up North we looked at homes... Please pray!

 



Blackberry Cobbler

I also made this for my dad's 50th! everyone LOVED it! Great served with vanilla ice cream or whipped cream.
I found this recipe in my Pioneer Woman cookbook!
Ingredients

1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Found on www.thepionnerwoman.com

Crockpot Black Bean Enchiladias

Tomorrow is going to be a looong day... I am working both jobs with probably no break in between, and then we have a work meeting until 7pm. (and now I am asking myself why I am on the computer and not in bed haha). Well... since tomorrow will be a long day I have a yummy crockpot dinner planned! Here it is...

SLOW COOKER BLACK BEAN ENCHILADAS Serves 4-6
1/2 yellow onion, diced small 1 bell pepper, diced small 1 tomato, diced small Big handful of fresh spinach, thinly shredded 1 16-ounce can black beans, drained and rinsed 1 cup frozen corn 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt 1 1/2 cups cheese, shredded and divided - we like monterey jack 2 16-ounce jars of your favorite salsa 12 6"-8" tortillas, flour or corn (use corn tortillas for gluten-free enchiladas)

 reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Cook's Note: To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes
In a medium bowl, mix together the onion, pepper, tomato, spinach, black beans, corn, spices, meat (if using), and 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup filling into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
I found this recipe here: www.thecooksnextdoor.com