Citrus Pie

Citrus Pie
CRUST
5 oz animal crackers
3 T sugar
pinch of salt
4 T butter, melted
FILLING
1- 14 oz can sweetened condensed milk
6 T thawed orange juice concentrate
4 egg yolks
2 t grated lemon zest + 6 T juice (2 lemons)
1 t grated orange zest
pinch of salt
WHIPPED CREAM
3/4 c heavy whipping cream, chilled
2 T sugar
1/2 t grated orange zest

1. Preheat oven to 325*.
2. Process crackers, sugar, and salt in a food processor until finely ground; add butter and pulse until combined.
3. Press crust into a 9" pie plate. Bake until fragrant and beginning to brown, about 12-14 minutes. Cool completely.
4. Whisk milk, concentrate, yolks, zests, juice, and salt until combined; pour into cooled crust.
5. Bake until center is slightly firm, about 15-17 minutes. Cool completely and then refrigerate until fully chilled, about 3 hours, or up to 24 hours.
6. Whip cream, sugar, and zest until stiff peaks form.
Serve chilled, with whipped cream.

Strawberry Lemonade

Strawberry Lemonade
2 c sugar
1 c frozen strawberries, thawed
8 c water, separated
2 c lemon juice

1. In a medium pot, stir together sugar, strawberries, and 2 cups water; cook until sugar dissolves and strawberries begin to break down.
2. Remove strawberries and pulverize; return to pot and cook for a few more minutes.
3. Strain through a fine sieve into a pitcher and discard solids; stir in lemon juice and remaining 6 cups water.

Lemon Bars

Lemon Bars
1 c butter, melted and cooled
2 c + 3 T flour, separated
1/2 c powdered sugar + more for dusting
4 eggs
2 c sugar
zest and juice of 4 lemons
1 t baking powder

1. Preheat oven to 350*; line a lightly greased 9x13 pan with parchment paper.
2. Stir together butter, 2 cups flour, and 1/2 cup powdered sugar and then press onto bottom of pan; bake for 20 minutes, until golden brown.
3. Meanwhile, in a medium bowl, whisk eggs with sugar, lemon zest, and juice; stir in baking powder and remaining 3 tablespoons flour. Pour filling over hot crust.
4. Bake for 25-30 minutes, until filling has set. Let cool on wire rack for 30 minutes, remove from pan and cool completely.
Serve generously dusted with powdered sugar.

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

Lemon Cream Cheese Crescents

Lemon Cream Cheese Crescents
1 block cream cheese, softened
3 T sugar
juice of 2 lemons, separated
2 cans crescent rolls
1/2 c powdered sugar

1. Preheat oven to 350*.
2. Whip cream cheese, sugar, and juice of 1/2 of a lemon together; spoon 1 T onto each crescent roll and wrap up.
3. Bake for 20-25 minutes.
4. Meanwhile, whisk together powdered sugar and juice of remaining 1 1/2 lemons; brush over hot rolls.

Dump Ranch

Dump Ranch
1 egg at room temperature
1 c light-tasting olive oil
juice of 1 lemon
2 T red wine vinegar
1 t salt
1 t pepper
3/4 t onion powder
3/4 t garlic powder
1/2 c full-fat coconut milk
1 handful fresh parsley
1/2 T dried dill

1. Blend all ingredients with an immersion blender for about a minute, until well combined.
Will last about a week in the fridge.

Slow Cooker Sweet & Sour Meatballs

Slow Cooker Sweet & Sour Meatballs
1- 12 oz bottle chili sauce
juice of 1 lemon
1 c grape jelly
2 lb ground beef (or 1 lb beef and 1 lb turkey)
1 egg
1 onion, finely diced
1/2 t salt

1. In a small bowl, combine chili sauce, lemon juice, and jelly; pour enough in slow cooker to coat the bottom and set the rest aside.
2. In a large bowl, combine beef, egg, onion, and salt; roll into 2" balls.
3. In a large pan, sear meatballs; layer meatballs and sauce in slow cooker. Cook on low for 6-8 hours, stirring a few times. Serve over rice.

Lemon Blueberry Crunch Cake

Lemon Blueberry Crunch Cake
1 1/2 c flour
6 T cornmeal
3/4 t baking powder
3/4 t baking soda
3/4 t salt
1/2 c plain yogurt (do not use fat-free)
1/2 c sugar
1 egg + 1 egg white
3 t lemon zest
3/4 t vanilla
6 T butter, melted and cooled
1 1/2 c fresh blueberries
powdered sugar

1. Preheat oven to 300*; grease a springform pan and line with parchment paper.
2. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, whisk yogurt, sugar, eggs, lemon zest, and vanilla; slowly whisk in butter.
4. Mix dry mixture in to wet mixture until just incorporated; gently fold in blueberries.
5. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles.
6. Place a wire rack on top of a jelly roll pan or cake pan and then add water to cover the rack; place springform pan on rack.
7. Bake for 60 minutes, until toothpick comes out clean. Let cake cool in pan for 10 minutes before turning out on to a wire rack to cool completely. Dust with powdered sugar and serve.

White Arugula Pizza

White Arugula Pizza
12 oz refrigerated pizza dough
2 t olive oil
6 cloves garlic, crushed
2/3 c ricotta cheese
2 T mayonnaise
1 t thyme
1/4 t pepper
1/3 c Parmesan cheese
1/4 c Mozzarella cheese
1 t fresh lemon juice
1 t balsamic vinegar
1 1/2 c baby arugula


1. Place a pizza stone in the oven and preheat to 500*; bring dough out of fridge.
2. Heat a small pan over medium heat and add oil; add garlic and cook until lightly browned. Remove garlic with slotted spoon and reserve oil.
3. Combine garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan in a medium bowl and mix until almost smooth.
4. On a floured surface, roll out dough to a little bit smaller than the pizza stone and pierce dough with a fork. Lay dough on the pizza stone and bake for 5 minutes.
5. Spread ricotta mixture on crust and sprinkle with Mozzarella; bake for 10 minutes until crust and cheese are lightly browned.
6. Combine reserved oil, lemon juice, and vinegar in a medium bowl; toss in arugula.
7. Top pizza with arugula mixture.

Fruit Dip

You will never make another fruit dip after you try this one! (Thank you, Paula Deen!)

Fruit Dip
1- 8 oz pkg [light] cream cheese, softened
1 c powdered sugar
1 c heavy whipping cream
1/4 c granulated sugar
1 lemon, zested and juiced
fruit juice, preferably pineapple or orange

1. Whip cream cheese and powdered sugar together.
2. In a separate [chilled] bowl, whip cream and sugar until soft peaks form.
3. Combine cream cheese, whipped cream, lemon zest and juice, and enough fruit juice to achieve desired consistency.
Serve chilled.

Mediterranean Couscous

Mediterranean Couscous
1 1/2 c water
1 t + 2 T olive oil
1 c uncooked couscous
juice from 1 lemon
1 t salt
pepper, to taste
1 c cherry tomatoes, halved
5 T diced kalamata olives
5 T chopped parsley
1/2 c feta cheese

1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

Lemonade

Lemonade
1/2 c water
1 c sugar
1 c fresh lemon juice
8 c cold water

1. In a small saucepan, bring water to a boil; stir in sugar until completely dissolved.
2. Pour in to pitcher and add lemon juice and water; stir until well mixed.

Lemon Cheesecake Bars

Lemon Cheesecake Bars
1 box lemon cake mix
1/3 c butter, softened
3 eggs, separated
1 t canola oil
2- 8 oz pkg [fat free] cream cheese
2 c powdered sugar
2 lemons, separated
2 t vanilla

1. Preheat oven to 350*
2. In a medium bowl, blend cake mix, butter, 1 egg, and oil; press into an ungreased 9x13 pan.
3. Use the same medium bowl to beat the cream cheese and gradually blend in powdered sugar.
4. Zest both lemons; set aside one lemon's zest in the fridge and add the other lemon's zest to the cream cheese mixture. Juice both lemons and blend that into the cream cheese mixture.
5. Reserve 1 cup of the cream cheese mixture and refrigerate for later use.
6. Beat remaining 2 eggs, add vanilla, and fold in to cream cheese mixture; spread over cake mixture.
7. Bake for about 25-30 minutes, until set up. Cool completely.
8. Spread the reserved cream cheese mixture on to bars, top with remaining lemon zest, and refrigerate until firm.

Roasted Broccoli

Roasted Broccoli
2 crowns broccoli, chopped*
olive oil, to drizzle
4 cloves garlic, minced
salt and pepper, to taste (about 1-2 teaspoons each)
juice of 1 lemon
1/3 c Parmesan cheese

1. Preheat oven to 425*; line a cookie sheet with foil.
2. Place broccoli in a medium bowl and drizzle with olive oil; toss with garlic, salt, and pepper.
3. Move to cookie sheet (retain bowl for later) and roast for 20 minutes.
4. Place broccoli back in the bowl and drizzle with lemon juice and a little more olive oil; toss with cheese.
*No need to wash and dry broccoli because the heat in the oven will kill all bacteria.

Roasted Chicken

Let me preface this by telling you that I do not eat meat off of bones. Like ever. But my sister convinced me to try this easy recipe and I did. And I loved it (as long as hubby cuts it off the bone first).

Roasted Chicken
1 whole (6-7lb) chicken
about 4 T kosher salt
2 white onions, 1 sliced in to rings and 1 diced
1 c diced celery
1 c diced carrots
4 cloves garlic, minced
1 T black pepper
2-3 lemons, sliced into rings

1. Pull all of the guts and grossness out of the bird and rinse inside and out. Liberally apply salt to outside of bird and throw some (about a tablespoon) in the hole, too.
2. Place on a dinner plate, wrap bird and dinner plate in saran wrap, and refrigerate overnight, or at least for a few hours.
3. Preheat oven to 400*; line a roasting pan well with foil and grease.
4. In a small bowl, combine the celery, carrots, garlic, pepper, and chopped onion; stuff bird with mixture.
5. On the bottom of the pan, lay a layer of sliced onion and then a layer of lemon slices.
6. Place the bird in the pan and cook, uncovered, for 2 hours.
I'm not a huge fan of the stuffing, but I do like to serve the meat with a drizzle of the lemon juices from the bottom of the pan.

Lemon Berry Cheesecake

Lemon Berry Cheesecake
1 1/2 c fine graham cracker crumbs (1 sleeve, or about 10 crackers)
7 t butter, softened
2- 8 oz pkgs [low-fat] cream cheese, softened
1- 14 oz can sweetened condensed milk
2 eggs
2 lemons, zested and juiced
1 t lemon extract
2 T flour
1 c berry jam (I used cherry preserves that I had on hand)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, toss crumbs and butter until evenly coated; press into bottom of pan.
3. In a large bowl, use an electric mixer to whip cream cheese until smooth.
4. Slowly beat in sweetened condensed milk; add eggs, lemon [zest, juice and extract], and flour. Mix well.
5. Spoon over crust and smooth.
6. Heat jam and stir until smooth and fluid (about 45 seconds in the microwave); drizzle over cheesecake and use a fork to swirl around.
7. Bake 30 minutes, until set in middle. Cool to room temperature and serve or chill.