This recipe is actually for a "lemon Cream Dump Cake."  However, the finished product is more like a bar...and I am sharing here as a recipe for "Lemon Cream Crunch Bars."  It's a simple recipe and the bars are delicious.

Ingredients:
1 box yellow cake mix
1 can (21 ounces) lemon pie filling
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted

Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix and melted butter. Mix until crumbly.

Spread half of the crumb mixture evenly onto the bottom of the prepared baking dish, pressing it down lightly.
In another mixing bowl, whisk together the lemon pie filling and softened cream cheese until well combined and smooth.

Pour the lemon cream cheese mixture over the crumb layer in the baking dish, spreading it out evenly.
Sprinkle the remaining crumb mixture over the top, creating a crumbly layer.

Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the cake is set in the center.

Cool before serving...and they can be served either warm or cold.  I stored mine in the fridge.

Two days ago, I tried this recipe and it is a keeper.  It is not gourmet but rather it is "comfort food"...the kind of food you can put together on a busy Saturday, have a glass or two of wine while it is cooking, and then enjoy a very good meal.

2 pounds of boneless/skinless chicken breasts (the recipe is flexible so you can use boneless/skinless chicken thighs instead...or chicken tenders)
1 1/2 cups barbecue sauce (I used Lunardi's Sweet Bourbon Grilling Sauce...but use your favorite)
1 15-oz can of crushed pineapple (packed in its own juice...not heavy syrup)

Combine all ingredients in crock pot...stir gently, then cover and cook on low for 4 hours (or cook on high for 2 hours).

Serve over hot cooked rice along with a simple salad.

Serves 4

Casseroles are part of Midwestern existence.  And when it is Winter, hearty casseroles are required from time to time.  So when the last major snow storm happened (11" of snow followed by sub-zero temps) happened, I tried out this recipe a friend had sent to me.

After reading the reviews of the recipe, I did make some modifications.  Here is the recipe and the modifications will be in red.

1 pound lean ground beef
2 tablespoons butter or olive oil
1 small can mushroom slices, drained
1 (10.5 ounce) can cream of mushroom soup (you can use golden mushroom soup)
3/4 cup milk (I used 3/4 cup sour cream)
1/2 cup chopped onion
salt & pepper to taste (try using Montreal Steak or Hamburger seasoning instead...or Slap Ya Mama)
3 cups peeled and thinly sliced potatoes (I used russet baking potatoes and left them unpeeled)
2 cups shredded cheddar cheese

1 - Preheat oven to 350(F)
2 - Prepare 3 quart baking casserole with Pam
3 - Heat a large skillet over medium high-heat...with butter or oil.  Cook and stir ground beef, onion and spices until brown and crumbly, 5 to 7 minutes.  Drain and discard excess grease.
4.  Combine condensed soup, milk (or sour cream), hamburger mixture, mushrooms, 1 cup cheese and potatoes until combined.
5.  Pour into greased (prepared) casserole dish.  Cover and bake for 60 minutes.
6.  Uncover, top with remaining 1 cup cheese and bake for an additional 20 to 30 minutes...until bubbly and golden brown.

​Lastly, enjoy.

This easy to make yet delicious coffee cake works well as a stand alone coffee cake with a cup of coffee...or it can easily fit in with a Sunday brunch.  Here is the recipe;

1 can (21 ounces) apple pie filling
1 package (about 15 ounces) white cake mix
3 eggs
1/2 cup butter - melted
1/2 cup chopped pecans
1 - 2 teaspoons cinnamon sugar

1.  Preheat oven to 350 (F) degrees.  Spray with nonstick cooking spray or grease a 13x9-inch baking pan.
2.  Place apple pie filling in large bowl.  With a potato masher, mash apple slices into smaller pieces.  Add cake mix, eggs and butter.  Stir until well until just blended.  Spread batter in prepared baking pan; sprinkle with pecans, sprinkle with cinnamon sugar.
3.  Bake 40 to 45 minutes or until toothpick inserted into center comes out clean.  Cool in pan at least 15 minutes before serving.  Can be served warm or cold.  Also a scoop of vanilla ice cream is a nice addition.

​Makes 12 to 16 servings.

Simple, easy, delicious...and since it cooks in the crock pot it frees up the oven for side dishes.

1 fully cooked ham (5 to 6 pounds)
1/2 cup honey mustard
1/2 cup real maple syrup
1/2 cup brown sugar
1/2 small can crushed pineapple (optional)

1.  Spray 6- to 7-quart oval slow cooker with cooking spray.  Make cuts about 1 inch apart and 1/4 inch deep in diamond pattern in top of ham.  Place ham in slow cooker.
2.  In small bowl stir together mustard, syrup and brown sugar (and optional crushed pineapple) with whisk until well blended.  Pour mixture over ham.
3.  Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in ham reads 140 (F).
4.  Remove ham from slow cooker.  Cover loosely with foil; let stand about 15 minutes.  Strain cooking juices.  Slice ham; pour strained juices over ham.
​5.  Enjoy.

1 package (about 15-ounces) yellow cake mix
4 eggs
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup brandy
1 cup dried cranberries
1 cup pecan pieces
1 to 1 1/2 teaspoons orange zest
Orange powdered sugar glaze

1.  Preheat oven to 350 degrees (F).  Grease and flour 12-cup (10-inch) bundt pan.
2.  Combine cake mix, eggs, orange juice, oil and brandy in a large bowl; beat 1 to 2 minutes or until well blended.  Fold in cranberries, pecans and orange zest.  Pour batter into prepared pan.
3.  Bake about 40 to 45 minutes or until toothpick inserted near center comes out clean.  Cool in pan 10 minutes; invert onto wire rack to cool completely.
4.  When cake has cooled completely glaze with the orange powdered sugar glaze:  1 cup powdered sugar, 1 to 2 tablespoons of orange juice...whisk together.  You may want to add or decrease orange juice to get desired consistency.

​Make 12 servings.

Yesterday I tried this recipe.  When I started, I was unsure of the end result...especially a bread that had fruit cocktail as one of its ingredients.  However, it is actually a delicious bread and that is why I am sharing it.  The recipe is from Del Monte...and what you will see below is the result of my modifications because when I stuck to the recipe the batter was too dense...stiffer than a pie crust dough.  So I added an extra egg (I used farm-fresh organic medium eggs).

3 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3 eggs beaten
1 carton (8-oz) lemon low-fat yogurt
1/3 cup vegetable oil
1 teaspoon grated lemon peel
1 can (15-oz) fruit cocktail, drained
1/2 cup chopped pecans or walnuts

1.  Preheat oven to 350 degrees (F).  Combine flour, sugar and baking soda.  Mix well.
2.  Blend eggs with yogurt, oil and lemon peel.  Add dry ingredients along with fruit cocktail and nuts; stir just enough to blend.  Spoon into buttered 9 x 5 - inch loaf pan.
3.  Bake 60 to 70 minutes or until wooden pick inserted into center comes out clean.  Let stand in pan 10 minutes.  Turn out onto wire rack; cool.

Makes 1 loaf

This recipe is excellent for a Friday night...or a football game Sunday!  Go Packers!

1 pound lean ground beef (at least 80%)
1 large onion, chopped (one cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon "Slap Ya Mama" Cajun Seasoning (or you can use McCormick Montreal Steak Seasoning)
2 cups shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

1.  Heat oven to 400 degrees (F).  Spray or grease 9" glass pie plate.  In 10-inch medium skillet, cook beef, onion and spices over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain.  Spread in pie plate and top with shredded Cheddar cheese.
2.  In medium bowl, stir remaining ingredients with wire whisk until blended.  Pour into pie plate.
3.  Bake about 25 to 30 minutes or until knife inserted in center comes out clean.

Serve with your favorite condiment and a simple green salad.  Enjoy.

Dressing:

1 cup mayonnaise
1/4 cup drained sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon prepared mustard (I used Dijon)

Combine these ingredients in a small bowl.  Set aside.

Salad:

2 cups elbow macaroni
1 7-oz can white albacore tuna, drained
1/2 cup frozen mixed vegetables, thawed
1/2 cup diced celery
1/2 cup chopped red onion
1/2 cup grape tomatoes, sliced
1 green onion, thinly sliced, for garnish (optional)

1.  Cook macaroni in plenty of boiling water until tender.  8 to 10 minutes.
2.  Drain macaroni.
3.  Add macaroni to remaining ingredients (except green onion).  Toss with dressing.  Garnish with thinly sliced green onion.
​4.  Serve at room temperature or slightly chilled.

INGREDIENTS

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• 1/3 cup to 1/2 cup of semi-sweet chocolate chunks (you can use chips) 
• 1/3 cup to 1/2 cup of toasted walnut pieces

​
Directions

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8-inch pan . Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the the choclate chunks and the toasted walnut pieces. 
4 Pour into the pan and spread evenly. Bake for 25-30 minutes or until a tester inserted into the center comes out clean. Allow to cool. Cut into squares or rectangles and serve.