Lemon “Brownies”

Lemon Brownies

Lemon seems to be one of those things that you either love or you hate. I happen to LOOOOVE lemon. The more lemon the better. Lemon bars? Yes, please. New lemon flavored Oreos? Sign me up. I was heartbroken when Little Debbie’s lemon bars disappeared from the shelves.

So when I ran across these lemon brownies in my internet travels, I immediately bumped them to the top of my “to make” list. I made them last night, and I really should have waited until the last of my days off so that I could take them to work and have my coworkers help me eat them. Yeah… I’ve made a really good dent in that batch all by myself.

I feel like these should be called blondies because, duh, they aren’t brown, but who cares what they are called when they taste so good? It’s a lovely cake-like lemon “brownie” base with a nice tart lemon glaze that just bumps them up over the top. Too often, I eat a lemon dessert and declare it good, but I wish it was more lemony. The glaze ensures that is not a problem with these!

Though I do have to mention… the recipe I found calls for a total of 4.5 teaspoons of lemon zest, and the instructions state to zest and and juice two small lemons. I don’t know if I’m just WAY too timid of a zester or what (I am pretty paranoid about zesting too much and getting the bitter part), but I did NOT get that much lemon zest out of just two small lemons.

Lemon Brownies

Lemon “Brownies”
Source: Bakergirl

Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Lemon Brownies

Pizza Grilled Cheese Sandwiches

Pizza Grilled Cheese

As promised, here is the idea that I originally looked up the recipe for Homemade Garlic Bread Spread for: Pizza grilled cheese sandwiches. If you’re around the internet much, you’ve probably seen several versions of this. Which is why this is less of a recipe than it is just a suggestion of “hey, try this out!” (Apologies for the quality of the photos… I made this for dinner one evening, and there’s no sunlight at dinnertime in Indiana in January so I just snapped a couple of pics in the kitchen.)

You can make this much the same way as you would make a traditional grilled cheese sandwich. I used 2 slices of mozzarella cheese, and about half a serving of mini pepperoni.

Pizza Grilled Cheese

Then, I used the garlic bread spread on the outside of the assembled sandwich in the place of regular butter.

Pizza Grilled Cheese

Grill it up in a pan, low and slow, the same way you would a traditional grilled cheese sandwich. I served mine up with some jarred marinara pizza sauce on the side for dipping. You wouldn’t go wrong to put a little on the inside of the sandwich also. I suggest serving this up with a small salad on the side to round out a pretty decent meal! Let me know if you try this out, and I hope you enjoy!

Spasagna

Spasagna

I have to thank my best friend for bringing this one to my attention. I couldn’t come up with anything to add to the bread and diet coke that was on my grocery list, so I was browsing Facebook instead. She posted a link to this recipe, and her husband commented on how delicious it was. I was intrigued enough to add all the ingredients to my list. I went to the grocery store after work, and made this the next day.

I was a little unsure about the combination of the alfredo sauce and the traditional red meat sauce, but it was really good! It’s called spasagna, being a mixture of spaghetti and lasagna. The flavor really was reminiscent of lasagna, with a whole lot less work! The next time that I make this (and there will be a next time), I will probably double the amount of the meat sauce in the recipe. I liked my servings a little saucier than the original amount allows. The pictures here show a generous helping of meat sauce, but when I was done with this helping, I portioned out the rest of the dish for leftovers, and those servings will have far less sauce!

I served mine up with some Homemade Garlic Bread, but it would also be awesome alongside some of Jenn’s Favorite Salad! And don’t forget to check out The Country Cook, where I found this recipe. I discovered while poking around her blog that I have several of her recipes pinned to my boards on Pinterest just waiting for me to get to them! I’m sure they’ll all be as awesome as this one was.

Spasagna

Spasagna
Source: The Country Cook

1 lb spaghetti noodles
1 16 oz jar Alfredo sauce
1/2 cup milk
2 cups mozzarella cheese
1 tsp oregano
1 tsp parsley
1 lb ground beef
1 24 oz jar of spaghetti sauce (original recipe called for a 26 oz jar, but that does not exist at my grocery store)

Start by cooking the spaghetti noodles according to package directions, drain well. In a large bowl, combine the alfredo sauce, milk, mozzarella cheese, oregano and parsley. Add the cooked noodles and stir until well combined. Spread the noodle mixture into a greased 9×13″ pan. Cover with foil and bake at 350 degrees for 30 minutes. Remove from the oven, take the foil off, and allow to sit for 8-10 minutes.

Meanwhile, brown the ground beef. Drain off the fat, and then mix in the jar of spaghetti sauce. When ready, top the noodle mixture with the meat sauce and enjoy!

Spasagna

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