Lemon Supreme Pie

Ingredients

• Pastry for deep-dish pie (9 inches)
• LEMON FILLING:
• 1-1/4 cups sugar, divided
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 2 teaspoons grated lemon zest
• 4 to 5 drops yellow food coloring, optional
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 11 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping
• 1 tablespoon lemon juice
• Additional whipped topping, optional

Directions

• On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
• For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
• For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
• Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
• If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
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Best Ever Slow Cooker Creamed Corn

INGREDIENTS

• 8 ounces cream cheese, cut into pieces
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 pounds frozen corn
• Optional: black pepper

INSTRUCTIONS

1. Combine ingredients in your slow cooker. Stir to combine. Cover and cook on low for 4 hours. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.
2. Add black pepper to taste.
3. Serve and enjoy.

DONNA'S NOTE

1. Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.

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Air Fryer Chicken Thighs

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar

Instructions

• Mix together the chicken seasonings and then sprinkle on the top and bottom of your chicken thighs.
• Place the chicken thighs in the air fryer for 10 mins at 350 degrees F and then flip and cook for another 10 minutes or until the thickest part of the chicken reaches 165 degrees F.

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Keto Stuffed Onion Bombs

Ingredients

• 4 onions (medium-sized)
• 1/2 lb ground beef or mixture of beef and pork
• 1 egg
• Italian seasoning to taste
• 1/4 cup pork rinds ground
• 2 Tablespoons Parmesan cheese
• Worcestershire sauce to taste
• 2 ounces cheddar cheese quartered

Instructions

1. Preheat oven to 350°F.
2. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick.
3. After all onions are peeled and hollowed-out, place them in a casserole dish.
4. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce.
5. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions).
6. Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube of cheese.
7. Fill your onions to the top with more meat mixture, to cover the cheese.
8. Bake for 35-45 minutes.

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Italian-Style Vegan Meatloaf Muffins

Ingredients

For the Vegan Meatloaf Muffins

• 1 (14 ounce) can chickpeas, drained and rinsed
• 1 cup panko breadcrumbs
• 1 medium celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 tablespoons nutritional yeast flakes
• 1 1/2 tablespoons soy sauce
• 1 tablespoon ground flaxseed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

For the Sauce

• 1 cup canned tomato sauce
• 2 tablespoons tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste

Instructions

1. Preheat the oven to 350° and lightly oil five cups of a standard-size muffin tin.
2. Place the chickpeas, panko, celery, carrot, onion, garlic, tomato paste, balsamic vinegar, nutritional yeast, soy sauce, flaxseed, basil, oregano, thyme and black pepper into the bowl of a food processor.
3. Pulse until the ingredients are finely chopped and well mixed.
4. Divide the mixture among the oiled muffin cups, forming a dome at the top of each muffin.
5. Bake the muffins for 25 minutes.
6. While the muffins bake, stir all of the sauce ingredients together in a small bowl.
7. After 25 minutes of baking, remove the muffins from the oven and cover the tops with a few spoonfuls of sauce. Reserve any excess sauce for serving.
8. Return the muffins to the oven and bake for another 5 to 10 minutes, until the sauce is set and the muffins pull away from the sides of the tins slightly.
9. Remove the muffins from the oven and allow them to cool for about 10 minutes.
10. Gently run a knife along the edges of each muffin to loosen it from the tin before removing.
11. If you have any leftover sauce, heat it up for a few minutes and serve it with the muffins.

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Sweet Potato Soup

Ingredients

• 2 tsbp olive oil or oil of choice
• 1 shallot
• 4 sprigs fresh thyme
• 4 cups water
• 2 lbs sweet potatoes, peeled and roughly chopped (reserve 1/4 of peels)
• 3 tbsp brown or coconut sugar
• 1/2 tsp apple cider vinegar
• 1 tsp of sea salt, plus more to taste
• 1/8 tsp black pepper, plus more to taste
• 1 tbsp fresh chives, shopped

Instructions

1. Heat oil in a large saucepan over medium-low heat. Add shallots and thyme and cook until shallots are soft, about 3 minutes.
2. Add water, potatoes, and peels and bring to a boil. Partially cover with a lid and continue to cook over medium-high heat until potatoes are cooked all the way through, about 15 minutes.
3. Off heat. Stir in sugar, vinegar, salt, and pepper. Let cool for 5 minutes.
4. Discard thyme sprigs. Transfer the mixture into a high-speed blender or food processor and blend/process on a soup setting (60 seconds). Return soup back to the saucepan.
5. Add more salt and pepper to taste. Add more water if you’d like to thin out the soup.
6. Serve with chives.
7. Store in air-tight container in the fridge for up to 5 days.

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Pepperoni Pizza Lasagna Roll Ups

Ingredients

• 16 lasagna noodles (cooked until tender (be careful not to overcook or they will fall apart))
• 1 24- ounce jar of marinara sauce (any flavor)
• 1 15- ounce container of ricotta cheese
• 2–2 1/2 cups shredded mozzarella cheese
• 1 6- ounce package pepperoni slices
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Italian Seasoning
• optional: fresh parsley

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Instructions

1. Preheat oven to 350 degrees. Lightly grease a large 4.5-qt baking dish with cooking spray.
2. Spread an even layer of pizza sauce in the bottom of the dish.
3. Lay your lasagna noodles out on a clean, flat surface.
4. In a medium bowl cream together ricotta cheese, onion powder, garlic powder, and italian seasoning until smooth.
5. Carefully spoon mixture evenly onto the middle part of each lasagna noodle.
6. Lay about 5-6 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture. Gently roll up the noodles and place seam side down in your prepared baking dish.
7. Pour remaining pizza sauce over the rolls. Sprinkle shredded cheese on top.
8. Bake for 15-20 minutes in oven until cheese is completely melted.
9. Sprinkle with fresh parsley if desired and serve with garlic bread and salad for a delicious meal!

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