The Cookbook

Pink Lemonade Pie

1 - 6 oz can pink lemonade
1 can Eagle Brand Sweetened Condensed Milk
Juice of one Lemon
Whip this well then mix with one 9 oz carton of Cool Whip.
Pour into 9 inch Graham Cracker Crust
Refrigerate

Knotlazy

Pecan Pie Bars

2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter, softened
1 cup firmly packed brown sugar
1 cup corn syrup, can be light or dark
1/2 cup butter
4 large eggs, lightly beaten
2 1/2 cups chopped pecans
1 teaspoon vanilla

Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan (I use pyrex). Bake at 350 degrees for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake for 34-35 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Yield: 16 large bars.

Note: I run a knife around the edge of these while they are still warm, let cool complete4ly in the pan, then turn out on a large cutting board. Turn right side up, then cut into bars. They are pretty rich and we like to sample ALL the desserts, so I cut them into smaller bars. I refrigerate them after they have completely cooled.

Knotlazy

Slow Cooker London Broil
(from Allrecipes.com)

2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Knotlazy

Creamy Slow-cooker Chicken

Makes: 6 servings, Prep: 10 min. Cook: 4 hr. 15 min.

6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 tsp. seasoned salt
1 tbsp. canola oil
1 (10 3/4 oz) can reduced-fat cream of mushroom soup
1 (8oz) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2-3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2-3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

I used Good Seasons Italian All Natural Salad Dressing & Recipe Mix. And a bottle of Crane Lake Chardonnay which was a gift. I don't know if it is dry. Tastes good though.

I'm going to serve this with Uncle Ben's White and Wild rice, and a steamed mixture of broccoli, carrots and cauliflower.

Knotlazy

My favorite summer dessert to make is a recipe from my Mom. I don't know what it is called.

Use a white cake mix - like for wedding cake - but NOT the kind with pudding in the mix. Just plain white cake. Make it per the recipe on the box for a 9x13 cake. As soon as you take it out of the oven, drizzle a can of sweetened condensed milk on top.

Let it cool completely. Cover with cool whip, and I usually put sliced strawberries on top of the cool whip.

The sweetened condensed milk poured on top makes it like a caramel topping - it is SO good and rich. I haven't made that cake in years - Yum!

Knotlazy