Melissa A. Deeter

🥐🧀 Sausage Cream Cheese Crescents 🧀🥐
Full recipe 👇💬
https://mastersofkitchen.com/?s=Sausage+Cream+Cheese+Crescents+Recipe

Savory Tater Tot Casserole Recipe

Such a simple recipe, but so tasty! Moist inside and crispy on top. This casserole, made quickly and easily with frozen tater tots and cream of chicken soup, is a complete meal in one pan.

Ingredients:

1 ½ pounds lean ground beef
½ onion, chopped
4 cups frozen mixed vegetables
1 (19 ounce) can cream of chicken soup
1 (32 ounce) package frozen potato rounds

Directions:

1 - Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

2 - Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely.

3 - Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

Classic Lemon Bars Recipe

Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.

Prep Time: 30 minutes Cook Time: 55 minutes Total Time: 1 hour 25 minutes

Ingredients:
For the Shortbread Crust:
1/2 lb unsalted butter, (16 Tbsp) room temperature
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
For the Lemon Filling:
7 large eggs, room temperature
3 cups granulated sugar, *
2 Tbsp lemon zest, from 4 to 5 lemons
1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)**
1 cup all-purpose flour
Confectioners sugar, to dust

Instructions:

PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.

CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.

FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.

BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.

TO SERVE: Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.

Recipe Notes:
*If using Meyer lemons, cut the sugar down to 2 cups for the filling.
**Avoid using more lemon juice than what is called for or the filling won’t set properly.