Slow Cooker Cinnamon Applesauce

Ingredients

• Apples: 8 medium-sized (Honey Crisp)
• Brown Sugar: 1/4 to 1/3 cup (adjust based on sweetness preference)
• Cinnamon: 1 teaspoon (or more to taste)
• Lemon Juice: 1 tablespoon (optional for flavor)
• Water: 1/2 cup

Directions

1. Place the peeled, sliced apples into the bowl of your crockpot. 
2. Sprinkle sugar and cinnamon over the apples and mix well.
3. Pour the water into the crockpot and place the lid on top.
4. Cook over high heat for four hours. 
5. When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached.

Notes

• To store, allow the applesauce to cool completely then place in a sealed container in the fridge.
• For a richer flavor, consider adding a cinnamon stick or a strip of lemon peel during cooking.
• You can experiment with different apple varieties for unique flavors.

Source

• https://belleofthekitchen.com/crockpot-cinnamon-applesauce-recipe/
• https://www.thekitchn.com/how-to-make-applesauce-in-the-slow-cooker-223486

Parmesan-Lemon Chicken Bake

Ingredients

• 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 - 3 cups low sodium chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
- Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Parmesan-Lemon Chicken Rice Bake

Ingredients

• 14 oz chicken (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 cups chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 50 minutes - 1 hour or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Chicken Piccata

Ingredients

•  2 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 5 tablespoons olive oil
• 4 tablespoons butter
• 1 tsp garlic, minced
• 2 tablespoons capers,drained
• 1 cup dry white wine
• 3/4 cup chicken broth
• 2 whole lemons, freshly squeezed
• 2 tablespoons chopped parsley
• Salt and pepper
• Cooked pasta or rice

Directions

1. Pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
2. Melt 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
3. Add the remaining butter to the skillet, add garlic and saute until fragrant. Add capers, lemon juice, wine, and chicken stock. bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper. Reduce by half.
4. Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta or rice. 

Sources
http://thepioneerwoman.com/cooking/2010/03/monday-night-dinner-chicken-piccata

http://www.foodnetwork.com/recipes/ree-drummond/chicken-piccata-with-buttery-lemon-noodles.html

http://www.redshallotkitchen.com/2014/01/chicken-piccata.html

http://allrecipes.com/recipe/lemon-chicken-piccata

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Quick Creamy Salad Dressing

Ingredients

• 1 1/2 cups mayo
• 1 tablespoon dijon mustard
• juice from 1/2 lemon
• big pinch of sugar
• salt and pepper to taste

Directions

1. Whisk together all ingredients until combined.

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

Avocado Pasta

Ingredients

• 12 ounces cooked pasta (I used spaghetti, any other kind would work!)
• 2 avocados (3 if they are small)
• ⅓ cup fresh basil leaves
• 2 cloves garlic, whole
• 2 Tablespoons lemon juice, freshly squeezed
• ¼ cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup Parmesan cheese for serving
• Salt and pepper to taste

Instructions

1. Cook pasta al dente. Drain. Return to pot.
2. In a food processor, blend together avocados (halved and seeded), basil leaves, garlic, lemon juice, and olive oil. 
3. Blend until mixture is smooth. 
4. Pour avocado mixture into pot with warm, drained pasta and stir until pasta and is completely covered. 
5. Mix in halved cherry tomatoes. 
6. Serve immediately, top with salt and pepper and Parmesan cheese.

Source
http://www.sixsistersstuff.com/2015/02/avocado-pasta.html

Lemonies

Ingredients
Bars

• 3/4 cup white chocolate chips
• 1/2 cup unsalted butter (1 stick), melted
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup lemon juice
• 1 3/4 cups all-purpose flour
• pinch salt, optional and to taste

Glaze

• 2 cups confectioners' sugar
• about 1/3 cup lemon juice, or as necessary for consistency
• about 1 tablespoon lemon zest, or to taste

Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

1. Bars -  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 min on high power. Stop to check and stir after 30-seconds, stir. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.
2. Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
3. Add the flour, optional salt, and stir until just combined; don't overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
5. Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

1. Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
2. Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
3. Evenly sprinkle with lemon zest.
4. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Source http://www.averiecooks.com/2014/06/lemon-lemonies.html

Morning Chicken

Ingredients

• 1 tablespoon Dijon or whole-grain mustard
• 1 tablespoon smoked paprika
• 2 cloves garlic, smashed
• 3/4 teaspoon dried thyme
• Grated zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 (3 1/2- to 4-pound) chicken, cut in 8 pieces, or 3 1/2 pound chicken parts
• Salt and pepper
  

Instructions

1. PLACE a resealable plastic bag in a bowl to hold it steady. 
2. Add the mustard, paprika, garlic, thyme, lemon zest and juice and olive oil. 
3. Add the chicken pieces and close the bag, squeezing out air. 
4. Squish the bag around to coat the chicken pieces with the marinade. 
5. Refrigerate 8 to 12 hours. (Turn the bag once or twice if you're around to do it.)
6. COVER a baking sheet with aluminum foil for easier cleanup. 
7. Heat oven to 450 degrees with rack in the center position. 
8. Remove the chicken pieces from the bag, letting any excess marinade drip off, and place skin-side down on the baking sheet. Sprinkle with salt and pepper. 
9. Roast for 20 minutes. 
10. Turn pieces and continue to roast until golden-brown and juices run clear, about 10 minutes. (Chicken wings will cook faster, in about 20 minutes total.)

Notes
Yield: 4 servings.

Source
http://www.newsobserver.com/2014/12/30/4436153/delicious-recipes-we-couldnt-resist.html

Gloria's Meatballs

Ingredients

• 2 lbs ground beef
• 12 oz canned tomatoes (any kind, use whats on sale)
• ¼ cup White Sugar
• 2 Tbsp Lemon juice
• ½ cup Brown sugar
• ½ cup Raisins

Directions

1. Preheat oven to 350º.
2. Roll the ground beef into small/medium size balls.
3. Boil the meat balls in small amount of water until firm, do not dump out water.
4. Add tomatoes, lemon juice and white sugar to pot.
5. Move to oven. Bake uncovered at 350º for 20 minutes.
6. Add brown sugar and raisins. Cover and cook for 1 ½ hours.
7. Uncover and cook for another ½ hour.

Notes

- Serves 6-8
- Serving size: ⅛ of a recipe (6.7 ounces)
- Serve over rice
- Be sure to use a pot that can go from stove top to the oven. CorningWare works well.

Source
Grandma Ledder via her mother.

Roasted Vegetables with Balsamic Glaze

Ingredients

Roasted Vegetables

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 8 ounces Brussels sprouts, trimmed and halved
• 1/2 medium butternut squash, peeled and diced
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tsp Dijon mustard
• 1 tsp mayonnaise
• 1 teaspoon lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. 
3. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. 
4. Remove the garlic from the skins before serving.
5. Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, mayonnaise, lemon juice and some salt and pepper. 
6. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Notes
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Creamy Lemon Sauce

Ingredients

• 4 oz. cream cheese, cubed
• 1/4 cup milk or half & half
• 1 tbs butter and/or olive oil
• 1-2 tsp minced garlic
• zest from 1 lemon
• juice from 1 lemon
• salt
• pepper

Directions

1. In a sauce pan over low heat heat butter and olive oil. 
2. Add garlic cook for 30 seconds.
3. Add cream cheese one cube at a time.
4. Add milk/cream/half & half.
5. Whisk to combine.
6. Add lemon zest and juice. Continue to whisk.
7. Season with salt and pepper to taste.

Notes
Serves 4. Really good for dipping crusty bread.

Sources
http://www.thenovicechefblog.com/2013/08/zucchini-pasta-in-a-lemon-cream-sauce

http://www.kraftrecipes.com/recipes/pan-fried-fish-creamy-lemon-sauce-for-two-118572.aspx

http://www.thermador.com/culinary/recipes/184_mixed-vegetables-with-lemon-cream-cheese-sauce

Tzatziki Sauce for 4

Ingredients

• 1/2 English cucumber, peeled
• 16 oz (2 cups) cold plain Greek yogurt (either full fat or fat free will work)
• 2-3 tsp garlic, minced
• 1/3 cup chopped dill, fresh or frozen
• 1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Directions

1. Peel and finely diced the cucumber and strain of it’s juices. I squeezed it really tight by the fistful. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day. 
2. Combine the strained and chopped cucumber with Greek yogurt, lemon juice, garlic, dill, salt (add more to taste) and pepper. 
3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight! 

Notes
Skill Level: Easy
Cost To Make: $4-$5
Serving: 3 cups

Source
http://natashaskitchen.com/2013/10/10/tzatziki-sauce-recipe

Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken

Atlantic Beach Pie (aka Lemon Pie with Saltine Crust)

Ingredients

Crust

• 6 oz saltine crackers (1 1/2 sleeves or 53-55 crackers)
• 1/4 cup light corn syrup
• 10 tablespoons melted unsalted butter

Filling

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 tablespoon grated lemon zest
• 1/2 cup lemon or lime juice or a mix of the two

Topping

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Flaky salt (optional)

Directions

1. Preheat oven to 350º.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 
3. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
4. Press into an 8 inch pie pan. 
5. Chill crust for 15 minutes.
6. Bake for 18 minutes or until the crust colors a little.
7. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. 
8. Pour into the shell and bake for 16 minutes until the filling has set. 

Topping
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Serve pie with fresh whipped cream and a sprinkling of sea salt.

Notes
- Makes one pie
- The pie needs to be completely cold to be sliced

UPDATED RECIPE:  https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie?sqn=8SKoV0ZpmjlTXvg70Sc4IOjT1Mh%2BzZMOO/FqN0e7W5I%3D%0A

https://www.youtube.com/watch?v=mSNQR77305o


Recipe Source
https://www.youtube.com/watch?v=0YMbgS0AdXs
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
http://www.crunchygooey.com/2013/08/lemon-pie-with-saltine-crust-aka-bill.html
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html
http://www.thekitchn.com/basic-technique-how-to-make-wh-102056
http://www.newsobserver.com/living/food-drink/article48068925.html