Shortcut Lemon/Strawberry Tart! The right dessert to compliment your meal. :).

I was glancing thru my yearly calendar (my present one has recipes on the back of each month). Yippee!!   I think it's pretty neat and the dessert I am making today I am proud to say looks very similar to the one that was pictured.  I made a few changes to make it a quick and easy recipe. Your gonna love this easy recipe!  Enjoy!  Lemon lovers rejoice!!!!<3  We love lemon desserts for sure.

Here's my version:

1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine melted
3 T sugar
1- 21oz. can Comstock Lemon Creme Pie Filling**
1 pkg. fresh strawberries sliced

Soften butter in microwave for about 15 seconds.  Remove from microwave and add sugar and graham cracker crumbs.  Mix with fork until blended.  Pour crumbled mixture into a tart pan, pie pan or as I did this time a springform pan.  Press on bottom and depending on pan you can press up on the sides.

**  I did not with the springform pan. Place in refrigerator until set about 15 minutes or bake for 8 minutes at 350 degrees and cool. Refrigerated method is super easy...**Feel free to use store bought filling.

I made my crust , topped with Lemon Creme Pie filling and refrigerated overnight.  Topped with strawberries the next day (today) and served with a dollup of whipped cream.

P.S. You can easily use a pre packaged graham cracker or regular crust to save time.

Great Recipes from my kitchen to yours!! Breaded Chcken Cutlets

One of the dishes my mother- in- law was noted for was her special chicken cutlets.  Surprisingly she did not cook all Italian meals.  She also made the best eye rounds roasts for hot roast beef sandwiches.  I don't have her exact recipe but one thing I remember is that she filleted them so thin which at the time impressed me big time.  I tried very hard to filet them thin. A very sharp knife is important but watch your fingers please!   This special meal is for my hubby.  Here's hoping they are a little like hers were.

Happy Cooking from my kitchen to yours,

M.J.

I used two boneless chicken breast cutlets.  I have a great knife(I think was supposed to be for slicing tomatoes)
and filleted them.( you'll get four pieces)
1 egg beaten(I added some salt and pepper)
1 cup Panko Bread crumbs(I thinking my mother- in- law used seasoned bread crumbs)
1/2 tsp. dried parsley
1/2 tsp. Italian cheese

Dip chicken in egg and then bread crumbs..Put 4 tablespoons olive oil or canola in skillet and warm. Add breaded chicken.  Fry slowly until golden brown.  Note: this next step can be left out if your chicken breasts were sliced very thin). Transfer cutlets to baking dish and baked  325 degrees (covered)for about 20 minutes..

I served the cutlets with mashed potatoes, corn and applesauce.  (That's the way my mother in law served them!)  HAPPY COOKING!

6/30/11
8/7/13

A few online tips for your information! List #1

Several of my Facebook followers have mentioned they love my online tips.  Everyday useful and helpful ideas to help make your baking, cooking and everyday life a bit easier.  

Here are some online tips that I have accumulated over the past year or so. I try to update the list every so often.  I hoping you find these useful.. Copy and paste these for your convenience.

1. To make absolutely scrumptious mashed potatoes add a big spoonful of mayonnaise before you add butter or milk. Then use less butter and milk than normally.

2. Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.

3. Corn in the microwave... Nuke corn for two or three minutes on high with just the water that clings to the kernels after you rinse them off.

4. When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in.

5. When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used. 

6. Put tomatoes which are not quite ripe into a paper bag and store on your kitchen counter for a day or two. A ripe tomato is going to smell like a tomato.

7. Another calorie saving trick is to substitute Miracle Whip at 35 calories a tablespoon or mustard at 15 calories a tablespoon for mayonnaise which weighs in at 100 calories a tablespoon.

8. Be gentle with sweet onions. They can bruise more easily than a sturdier yellow onion.

 9. Because the refrigerator is humid, storing herbs and spices there is not OK. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

10. Good Feng Shui for the kitchen: Get rid of clutter. Clutter contributes to financial logjams and cash flow problems. Get organized!