Lemon Cheesecake Bars

1 pouch complete crust from Krusteaz Lemon Bars Supreme Mix
8 oz. (1 c.) cream cheese, softened
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 pouch lemon filling mix from Krusteaz Lemon Bars Supreme Mix
1/3 water
3 eggs

Preheat oven to 350.  Lightly grease 8x8x2-inch pan.  Press full pouch of complete crust firmly onto bottom of pan.  Bake 8 minutes (will be pale).  Place cream cheese and sugar in medium bowl.  Using an electric mixer, mix on low speed until smooth.  Add 1 egg and vanilla.  Continue to mix on low speed until smooth.  Pour cream cheese mixture evenly over hot crust.  In another bowl, stir full pouch lemon filling mix, water, and 3 eggs together using a whisk until eggs are well incorporated.  Pour lemon filling over cream cheese layer.  Bake 35-40 minutes or until center does not jiggle when shaken.  Cool completely and cut into squares.  Store covered in the refrigerator.  Makes 16 bars.

Pre-made Pancake Mix

8 c. all-purpose flour
6 Tbsp. baking powder
6 Tbsp. sugar
4 tsp. baking soda
2 tsp. salt

Mix all together and store in air-tight container.  On serving day, combine the following:

2 c. mix
2 eggs
2 c. milk or buttermilk
2 tsp. vanilla

Crockpot Beef and Broccoli

1 lb. boneless beef chuck roast, sliced into thin strips
1 c. beef consumme
1/2 c. soy sauce
1/2 c. brown sugar or honey
1 Tbsp. sesame oil
3 garlic cloves, minced
2 Tbsp. cornstarch
2 Tbsp. cooled sauce from crock pot after being cooked
Fresh broccoli florets

1. Place beef in crockpot.

2. Combine beef consumme, soy sauce, brown sugar/honey, oil, and garlic.  Pour over beef.  Cook on LOW 6-8 hours.

3. Stir cornstarch and sauce from crock pot until smooth.  Add to crock pot and stir well to combine.  (If sauce is not thickening, try bringing your sauce to a boil over the stovetop with the corn starch mixture. Boil until desired consistency.)

4. Add broccoli to crock pot.  Stir to combine.  Cover and cook an additional 30 minutes on HIGH.  (The sauce has to boil for it to thicken.)

Crockpot Kalua Pork

4 lbs boneless pork butt or shoulder 

2 Tbsp Rock Salt
3 Tbsp Liquid Smoke
2 C. water
a few cloves of crushed garlic (optional)

Place all ingredients in crock pot. Cook on high 5-6 hours or low 8-10 hours. (Low is best.) Remove meat, cool for a bit and then shred with 2 forks.


Skim fat off from the liquid in crockpot and then add meat back into the juices to serve.

Puffy Omelet

(I made this when I was in a pinch when I had no milk to make pancakes.  

4 eggs

2 Tbsp.
4 beaten egg yolks
1/4 tsp. salt
1/8 tsp. white pepper (optional)
1 Tbsp. butter

Beat egg whites with an electric mixer on high speed until frothy.  Add water; continue beating about 1 1/2 minutes or until stiff peaks form.  Fold in egg yolks, salt, and if desired, white pepper.  In a large ovenproof skillet heat butter until a drop of water sizzles.  Pour in egg mixture, mounding it slightly at the sides.  Cook over low heat about 6 minutes or until puffed and set on the bottom.  Bake in a 325 oven 10-12 minutes or until a knife inserted near the center comes out clean.  Loosen the omelet from the sides of the skillet with a spatula.  Make a shallow cut slightly off-center across the omelet.  Add filling ingredients as desired to larger side.  Cut omelet in half.

Buttered Noodles

2 1/4 c. uncooked egg noodles
1/4 c. mozzarella cheese
2 Tbsp. butter, melted
2 Tbsp. parmesan cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Prepare noodles as directed on package.  Transfer to serving bowl. Mix other ingredients and toss to coat.  

Vanishing Oatmeal Raisin Cookies

1/2 c. (1 stick) plus 6 Tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. raisins

Heat oven to 350.  In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Add oats and raisins; mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets; remove to wire rack.  Cool completely.