Creamy Lemon Squares

Creamy Lemon Squares

 

Ingredients:

• 20 NILLA Wafers, finely crushed
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup cold margarine {I used butter}
• 1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 2 Tbsp flour
• 3 Tbsp. lemon zest, divided
• 1/4 cup fresh lemon juice
• 1/4 tsp. baking powder
• 2 tsp. powdered sugar

Directions:

• Preheat oven to 350ºF. Line an 8×8 pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Press the crumbs onto the bottom of the prepared pan and bake for 15 minutes.
• While the crust is baking, beat Neufchatel and granulated sugar with mixer until well blended. Add eggs one at a time and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
• Bake for 25 to 28 min. or until center is set. Let cool completely then refrigerate for 2 hours. Sprinkle with powdered sugar and remaining zest before serving.
• Here are a few more recipes that caught my eye and are now pinned for future inspiration- Bourbon Cheesecake Shots, Broccoli and Cheddar Quiche, and Spinach Lasagna Rolls – YUM!
• Make sure to check out all the yummy recipes and pin the ones that you’d like to try.

Quick & Easy Lemon Spaghetti Recipe

Quick & Easy Lemon Spaghetti Recipe

Ingredients:

• 1 lb Barilla Spaghetti
• 2 fresh lemons
• 2/3 c extra virgin olive oil
• 2/3 c Parmigiano-Reggiano cheese, freshly grated
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/3 fresh basil, chopped

Directions:

• Grate lemon peels and place lemon zest in a small bowl. Juice the lemons into a separate bowl. Whisk the oil, lemon juice, Parmigiano-Reggiano cheese, salt, and pepper in a large bowl and blend.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
• Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
• Season the pasta with more salt and pepper to taste and serve.

Lemon-Lime “HULK” Party Punch Recipe

Lemon-Lime “HULK” Party Punch {Recipe}

Ingredients:

• Lime Sherbet
• Lemon-Lime Soda
• Fresh Limes

Directions:

• Slice limes and put in the bottom of the pitcher of punch bowl. For the pitcher, slice at least four limes (the more the merrier) and for the punch bowl, slice up at least six.
• Next add in the lime sherbet. For a pitcher you’re looking at 8-10 scoops of ice cream and for the punch bowl, the entire container.
• Next it’s time for the lemon-lime soda (use your favorite brand). If you want the fun foaming effect just pour it on in. If you want less foam, gently pour the soda into the pitcher or punch bowl until it’s filled.

Feta Dip with Fresh Herbs and Lemon

Feta Dip with Fresh Herbs & Lemon

1.     Extra virgin olive oil
2.     1lb Reduced fat feta cheese (buy it in a block, not crumbles)
3.     3 -4 Roma tomatoes, diced
4.     10 Green onions, chopped
5.     2 tbsp Parsley, chopped
6.     1 tbsp Oregano, chopped
7.     1 tbsp Basil, chopped
8.     Red pepper flakes (optional)
9.     Salt & Pepper, to taste
10.     1 lemon, juiced
11.     1 baguette, sliced

Directions

•     In a large platter, pour olive oil. (it should cover the bottom of the platter.)
•     Crumble feta cheese over platter. Add tomatoes, green onions and herbs. Mix everything together.
•     Taste. Add red pepper flakes, salt & pepper.
•     Top dip with lemon juice.
•     Serve with bread. I bought a french bread baguette from the bakery section at my local grocery store and that was perfect with this dip!