Lemon Curd

      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 lemons

1 1/2 cups sugar

1/2 cup butter, at room temperature

4 extra-large eggs

1/2 cup lemon juice

1/8 teaspoon salt

 

Zest lemons, being careful to avoid the white pith.
Cream the butter and beat in the sugar.
Add the eggs, one at a time.
Add the lemon juice, lemon zest and salt.
Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened about 10 minutes, stirring constantly.
The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and cool or refrigerate.


Printable Recipe

Lemon Tart made with lemon curd.

 

Oreo Cookie Pops

• 1 package Oreo cookies, crushed
• 1 8-ounce package cream cheese, at room temperature
• 24 ounces almond bark candy coating
• 48 lollipop sticks
• sugar crystals

Mix crushed cookies with softened cream cheese.
Refrigerate mixture 20 minutes.
Roll into 48 balls.
Refrigerate balls 20 minutes.
Melt candy coating.
Dip sticks into melted candy coating.
Insert into balls.
Refrigerate balls 20 minutes.
Dip balls into melted candy coating.
Sprinkle with sugar crystals.

Crescent Spinach Pinwheels

• 1 10-ounce box frozen chopped spinach, thawed and drained well
• 1 8-ounce package cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 2-ounce jar chopped pimiento, drained
• 1 small onion, finely minced
• 1/8 teaspoon ground nutmeg
• 1 can refrigerated crescent dinner rolls

Combine spinach, cream cheese, Parmesan cheese, pimiento, onion and nutmeg.
Mix until well blended.
Unroll dough. Separate into four rectangles. Firmly press perforations together to seal.
Spread with spinach mixture.
Roll up, starting on short side.
Freeze before slicing and baking.
Cut each roll into 8 slices.
Place cut side down on parchment-lined cookie sheet.
Bake in a preheated 375-degree oven for 12 to 15 minutes or until golden brown.

Printable Recipe


 

Velveeta Cheeseburger Dip

1 pound ground beef
1 10-ounce can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
16 ounces Velveeta, cut into 1/2-inch cubes

Brown beef and drain excess fat.
Stir in Ro*Tel and Velveeta.
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips.