Layered Lemon Pie

There is quite a lengthy ingredient list as well as instructions. Please don't run the other way! This was so yummy and so worth the steps. It really didn't take long at all. The original recipe calls for a deep dish pie pastry - I didn't feel like making any pie crusts - so opted for 2 graham cracker crusts and divided each layer between the two crusts. It was perfect! This is from the August 2010 Aussie/NZ recipe swap. My partner was Sydney Mike from Southern California.

Layered Lemon Pie
2 graham cracker crusts

Bottom Layer:
3/4 cup sugar
3 TBSP cornstarch
1/4 tsp salt
1 cup cold water
2 egg yolks, beaten
1/4 cup lemon juice PLUS 4 more tsp lemon juice
2 TBSP butter or margarine
1/2 tsp lemon zest
1/2 tsp lemon extract
2 drops yellow food coloring

Middle Layer:
4 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup milk
1 (3 oz) package instant lemon pudding mix

Top Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
8 oz frozen cool whip, thawed

Bottom Layer:
In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook - stirring for another 2 minutes.
Remove from heat and stir a small amount of hot filling into beaten egg yolks. Return everything to saucepan, stirring constantly.
Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat. Stir in lemon juice, butter, lemon zest, extract and food coloring. Stir until butter is melted.
Set aside and cool to room temperature. When cool - divide between 2 graham cracker crusts. Refrigerate for 30 minutes.

Middle Layer:
In a medium bowl - beat cream cheese and powdered sugar until smooth. Gradually beat in milk. Add pudding mix and beat 2 minutes more. Let stand for 2 minutes or until soft-set. Divide between 2 pies and spread over 1st layer. Refrigerate for 30 minutes.

Top Layer:
In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in thawed whipped topping. Divide between 2 pies and spread over 2nd layer. Refrigerate until set and ready to serve! Enjoy!

Baked Corn on the Cob with Garlic Herb Butter

The 2 oldest boys and I really liked these. I particularly liked the blend of flavors. This from my August team mate **Jubes** from Newcastle, New South Whales, Australia. You will need to change the amounts for the people in your family.

Baked Corn on the Cob with Garlic Herb Butter
4 corn cobs, leaves and silks removed
2 oz butter or margarine
1 garlic clove, crushed
1 TBSP parsley
1 pinch ground black pepper
1 pinch sea salt

Preheat oven to 400 degrees. Remove husks and silks from corn if you haven't already. Mix ingredients for the garlic butter. Smear over each corn cob. Wrap the corn in foil and securely seal. Place on a baking tray and bake for 25 minutes. This will be very hot so be careful! If you feel the corn isn't quite done - return to oven for a bit longer.

Sour Cream Chocolate Chip Cake

There are no pictures. By the time I remembered I needed to take one....The men folk around here had devoured the entire pan! This is from morgainegeiser my August 2010 Aussie/NZ recipe swap partner. She hails from Ypsi, Michigan. This tastes a lot like a coffee cake!

Sour Cream Chocolate Chip Cake
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sour cream - (I used homemade yogurt in place - made for a very runny batter - tasted great though!)
3/4 cup butter or margarine, softened
1 tsp vanilla
3 eggs
1 tsp cinnamon
1/2 cup sugar
1 cup semi-sweet chocolate chips

Combine all ingredients from the flour to the eggs in a mixing bowl. Pour half the batter into a greased 9x13 baking pan.
Combine the cinnamon and 1/2 cup sugar. Pour half over batter in the pan. Add half the chocolate chips. Pour remaining batter on top. Add remaining half of cinnamon sugar and remaining half of chocolate chips.
Bake at 350 degrees for 35-40 minutes or until toothpick check comes out clean. Cool and enjoy!

Easy Marinated Pork Chops

Our family aren't huge fans of pork chops - but these were very moist and we liked the flavor. These are part of the recipes I chose for the August 2010 Aussie/NZ recipe swap. My team member is Taste Tester from Orlando, Florida. Did I mention these were easy to put together?

Easy Marinated Pork Chops

1/2 cup vegetable oil

1/4 cup lime juice

4 tsp balsamic vinegar - **I didn't have this so used cider vinegar instead

2 tsp sugar

2 tsp Worcestershire sauce

1 tsp salt

1 tsp paprika

1 garlic clove, minced

6 boneless pork loin chops (mine did have bones - I only go with what's on sale.)

In a large ziploc bag - combine first 8 ingredients. Add chops. Seal bag and turn to coat. Refrigerate overnight.

Drain and discard marinade. Grill chops, covered, over medium heat 4-5 minutes per side - or until they are no longer pink.

Savory Bread Cases

I doubled the recipe on this one. I am so glad I did! It was a huge hit with the family! The leftover filling also makes a very tasty sauce for macaroni and cheese! This recipe comes from my teammate mummamills from Maryborough, Queensland, Australia. I made this for the July 2010 Aussie/NZ recipe swap.

Savory Bread Cases

24 slices bread - store bought works best

margarine

8 oz bacon (this equals 1/2 lb), diced

1 lg onion, diced

2 cups shredded cheese - I used cheddar and mozzarella

3 tsp minced garlic

8 TBSP flour - you may not need it all

5 cups milk

1 pinch dry mustard

salt and pepper to taste

Cut crusts from bread slices. Spread very lightly with butter or margarine. Press, butter side down into muffin tins. Bake at 350 degrees for 15 minutes - until bread cases are dry. (These can also be frozen for use at a later time.)

Spray frying pan with vegetable oil. Add diced bacon and onion. Saute over a high heat until bacon is cooked. Add garlic and saute a minute longer.

In same skillet- add in flour - 1 TBSP at a time, stirring with a wooden spoon until it is completely absorbed. Keep stirring and gradually whisk in milk. Stir until thickened and there are no lumps. Allow to cook for about 2 minutes, stirring constantly.

Remove from heat and add cheese and mustard. Stir until cheese is melted.

Refrigerate mixture until serving time.

Put bread cases on a large cookie sheet. Fill with cheese mixture. You may want to sprinkle additional cheese on top. I sprinkled parsley for color. Bake ato 350 degrees for 15 minutes.

Aussie Style Chocolate Chip Biscuits

This recipe comes from my July Aussie/NZ recipe swap team member mummamills from Maryborough, Queensland, Australia. These cookies are not anything like the American chocolate chip cookies. There is a distinct flavor with these. Not to mention - these are eggless! The kids really like these with a tall glass of cold milk. I also learned "biscuits" are cookies in Australia!

Aussie Style Chocolate Chip Biscuits

2 cups butter or margarine, softened

1 1/2 cups sugar

1 14 oz can sweetened condensed milk

5 cups flour

1 1/2 cups chocolate chips - I prefer mini ones

1 1/2 cups chopped nuts - optional

Cream butter and sugar. Add condensed milk and keep beating for 2 minutes. Fold in flour and chocolate chips and nuts. The mixture will be tacky. Drop by teaspoons onto cookie sheets and flatten slightly with a floured fork. Bake at 325 degrees for about 15 minutes or until golden. Cool on wire racks.

Uncooked Lemon Cheesecake

This recipe is a favorite with the family of my team mate Jen T from New Zealand. I made this for the July Aussie/NZ recipe swap. It's a favorite with my family too! Super easy to put together. Gone in a flash!

Uncooked Lemon Cheesecake
1 graham cracker crust

Filling:
1 (14 1/8 oz) evaporated milk ( I made my own ) well chilled
8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
2/3 cup hot water
5 TBSP lemon juice - may not need it all
3 oz lemon jello

Dissolve jello in hot water and make up to 1 cup with lemon juice. Beat cream cheese, sugar and vanilla well. Beat evaporated milk until very thick in a large bowl.
Add cheese and sugar mixture and beat in well. Add in lemon jello and beat well. Pour into graham cracker crust and refrigerate overnight - or at least 8-10 hours.

I am thinking some other tasty variations could include:
orange, raspberry, lime or strawberry

Easy Lemon Cream Dessert

The 2 pictures are very different. The top is the original recipe and Russell said it would probably taste really good frozen as well. So we froze some - hence the bottom picture! This recipe was amazing frozen! Very refreshing. This was part of my recipe swap for the July 2010 Aussie/NZ recipe swap and my team mate was Jen T from New Zealand.

Easy Lemon Cream Dessert

2 2/3 cups heavy whipping cream

2 (14 oz) cans sweetened condensed milk

6 lemons, juice and zest of **if you don't have lemons don't despair! 2 1/2 TBSP = juice of 1 lemon

Whip the heavy cream. Empty sweetened condensed milk into a bowl. Mix in lemon juice of 6 lemons and the zest of 4.

Fold in whipped cream.

Serve in serving glasses and top with remaining zest of 2 lemons divided amongst your serving glasses. Chill until serving time.

**For the freezer version - place dessert in an appropriate freezer container and freeze! Scoop out like you would ice cream. So refreshing on a hot day.