CRUST:

Cream together 1 cup butter and 1/2 cup powdered sugar. Add ½ tsp salt and 2 cups flour.  Mix until you have a nice, firm dough.

Pat into a greased 9 x 13 glass dish.  Bake at 350 for about 18 minutes. Meanwhile make the filling.

FILLING:

Mix 4 slightly beaten eggs, 2 cups sugar, ½ tsp baking powder, ¼ cup flour, ¼ cup lemon juice, and grated rind of one lemon (I didn’t have a lemon on hand so I omitted this step and it still turned out fabulous).

Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar, cool and enjoy!

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Ingredients:

• 1/2 cup butter or margarine, melted
• 1 cup flour
• 1-1/4 cup flaked coconut
• 1/4 cup packed brown sugar
• 1 cup slivered almonds

In a bowl, mix the above ingredients together, press lightly into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan.

Next…….combine

More Ingredients:

• 1 pkg. (3.4 oz) of instant vanilla pudding mix
• 1 pkg. (3.4 oz) of instant coconut pudding mix
• 2 2/3 cup cold milk

Fold in 2 cups whipped topping ( I use heavy cream, powdered sugar, and vanilla)

Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. (It tastes better the longer it sits). And enjoy!!

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Here is another recipe from my friend Beth, I can’t wait to try it!

Ingredients:

Crust:

• 1 ½ cups flour
• ½ tsp salt
• 1 T sugar
• 1 stick butter (cut into cubes)
• 4 T ice water

Filling:

• 2-3 large apples
• 1/3 cup sugar
• 1 tsp lemon juice
• ½ tsp cinnamon
• 1 T flour

For The Filling:

Dice up your apple into small bite-sized pieces. You can do this by hand or with an apple cutter. I chose to use this handy little apple cutting tool. It peels, slices and cores the apple.

Mix all ingredients and set aside.

For the Crust:

Combine all ingredients and blend with a pastry cutter to cut up the butter. Once the mixture gets to be pea-sized, start kneading with your hands until you get a nicely formed ball.

Using a rolling pin, flatten the ball out on a flat, floured surface until dough is approx ¼” thick. I used a round bowl to make my shape and cut around the bowl with a table knife. I made 2 - ½ moon dough shapes for mine. Spoon some mixture into the center of your formed dough shape. Try to keep a good ½” to ¾” of the sides clear. The sides will be pinches closed with either a fork or use your fingers.

Lastly, using a pastry brush, brush on a thin layer of milk. Poke a couple of breather holes in the top of each hand pie for steam to escape while cooking.

Cook at 425’ for 15 minutes on an ungreased cookie sheet.

Then cook at 350’ for an additional 25 minutes or until golden brown.

Immediately take your hand pies off the cookie sheet and let them cool on a wire rack.

Serve warm with ice cream or cold. YUM!

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Simple and easy recipe from Beth!  Keep’em coming girl!

Ingredients:

• Squash
• Butter
• Lemon Pepper

Sauteed 1 squash with 2 T butter, sprinkled with lemon pepper for about 5 minutes on medium heat.

YUM!

Contributed by Beth Rish

(1 votes, average: 5 out of 5)
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Ingredients:

• 1 lb. ground beef
• 1 10 3/4 oz can cream of mushroom soup
• 1 14 1/2 oz can sliced green beans (drained)
• 1 cup diced onion
• 2 T minced garlic (fresh or processed)
• frozen tater tots
• shredded cheddar cheese

Brown beef in skillet. Add onions and garlic while beef is still somewhat pink. Cook until beef is no longer pink and onions are opaque.

Add soup & green beans to beef mixture in the same skillet. Mix until well blended. Your mixture will be somewhat thick. You can leave it this way (which is best) or add 1/4 cup milk to thin it out.

Pour entire mixture into an 8×8 or 9×11 glass baking dish.

Arrange frozen tater tots in a single layer on top of mixture. Bake according to tater tot instructions on pkg. I baked mine at 425 for 20 minutes.

Remove dish from oven, sprinkle shredded cheese over top of tots and bake another 5 minutes or until cheese is gooey and melted. YUM

Options: After baking, sprinkle diced green onions on top and a dollop of sour cream.

Contributed by: Beth Rish

(1 votes, average: 3 out of 5)
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