Lemon Delight

I grew up eating this plain/simple dessert. It "feels" like a light dessert, but don't be fooled -- it still contains an entire can of condensed milk!

This dessert is especially good in the summer -- it's a frozen dessert, so it's a refreshing, and it keeps for a long time (A few weeks) in the freezer, so it's easy to have on hand.

Lemon Delight

(Family Recipe)

2 tbsp butter

1 cup graham cracker crumbs

1 tbsp graham cracker crumbs for topping

- Melt butter and mix with graham cracker crumbs, then press into the bottom of an 8x8 dish

1 (21 oz) lemon pie filling

1 small can, Eagle Brand Condensed Sweetened Milk

1/2 cup "Real Lemon" juice

- Beat ingredients together until smooth, then pour the lemon mixture on top of the graham cracker crumbs

1 (8 oz) Cool Whip

- Spread Cool Whip on top of lemon mixture, and sprinkle remaining graham cracker crumbs on top

- Freeze for at least 3 hours before serving. To serve, sit out at room temperature for 15-20 minutes to make it easier to cut.

- To make it "fancy": slice lemons thinly and place on top of cool whip.

The Divinity that is Lemon Chicken

This is, perhaps, my most favorite meal...on earth. And I don't know why -- it's incredibly simple, but I adore it!

There are tons of different "lemon chicken" recipes out there...this is just mine.

I'm giving you the "original" recipe, but I'll put my notes at the end.

Lemon Chicken
4(whole) chicken breasts - bone in
1 stick butter
2-3 cloves of garlic (or garlic powder/salt)
2-3 lemons (or "real lemon" lemon juice)
onion powder (or onion salt)
poultry seasoning (the kind with thyme, marjoram, etc in it...it's kinda green)
black pepper

Directions

Boil chicken breasts and cut/shred into bite sized pieces.
Place in a glass oven dish.
Slice a stick of butter and place on top.
Put the garlic (or powder/salt) on top of the chicken/butter mix.
Sprinkle a heavy layer of poultry seasoning, a few shakes of onion powder, and pepper.

Top with the juice of the lemons

Bake uncovered at 350 degrees for 1/2 hour.

Serve over rice (i like brown) and green beans (or corn).

'kay...that's my written down recipe...but here's what I actually do:
- I buy a bag of frozen, boneless, skinless chicken breasts. Boil the whole bag, shred it, and follow the instructoins above. I like LOTS of leftovers of this, and the 4 chicken breasts just don't make that. I also hate bone-in chicken...so I don't use it.
- If you're on a "poor" week or you're in a hurry, garlic powder, onion powder, and "real lemon" lemon juice will totally do the same job as real garlic and real, fresh-squeezed lemon juice. The fresh lemon juice just makes it tangier.
- Oh...and if the stick of butter makes you feel guilty...you can use a "healthy" margarine instead...but let's face it, nothing tastes quite like BUTTAH. :)