Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon (optional)

Cream butter and sugar, add flour. Spread in 8x8 pan and bake at 325 degrees for 15 to 20 minutes. While crust is baking prepare next layer.

Beat eggs slightly and add sugar, flour, lemon juice and rind. Mix well and pour over hot crust after it comes from oven. Now bake for 15 to 20 minutes at 325 degrees. Remove from oven and sprinkle with sifted powdered sugar.

Crockpot Chicken & Dumplings

3 chicken breasts, cut into chunks
1/4 tsp. pepper
3 cans cream of chicken soup
2 cups chicken broth (or one 14 oz can)
1/2 cup each carrots, celery cut into chunks (I omit the celery and double the carrots :)
1 onion chopped

Dumplings:
2 cups Bisquick
2/3 cup milk
2 Tbs. parsley

Cook Chicken breasts in microwave. Mix the rest of the ingredients together and pour all ingredients into the crock pot. Cook on high for about 3 hours. Make dumplings and drop spoonfuls on top of chicken stew. Cover and bake one more hour on high. Do not remove lid the last hour. Enjoy!!

Raspberry Butter

2 cups butter, softened
4 Tbsp. powered sugar
1 cup raspberry preserves (not jam)

Beat on High for 5 Minutes. Refrigerate for 24 hours before serving.Makes 3 ½ cups.

Corn Bread

¾ cup butter
4 eggs
1 cup corn meal
1 can cream of corn
1 cup grated cheddar cheese
1 cup sugar
1 cup whole wheat flour
3 tsp. baking powder
1 tsp. baking soda

Combine all ingredients and pour into a greased 9x13 pan or a cookie sheet.

Bake at 350° for 25-30 minutes or until golden brown.

Layered Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.