Warm and creamy bacon dip

Warm and Creamy Bacon Dip

• 8 oz cream cheese, at room temperature
• 2 c. sour cream
• 3 oz. cooked bacon, crumbled (or bacon bits.)
• 2 c. Cheddar cheese, shredded
• 1 c. green onion, chopped

Preheat the oven to 400 degrees. In a bowl, combine all the ingredients. Place in a 1-quart baking dish. Cover and heat in the oven for 25-30 minutes or until hot. Serve with sliced French bread, crackers, and/or chips.

Lemon bars

• 3 cups all purpose flour 
• 1 1/2 cups powdered sugar
• 1 1/2 cups of butter (3 sticks) melted completley




• 6 whole eggs
• 3 cups white sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup flour
• 1/3 cup FRESH lemon juice. 
• the outer yellow zest from 2 or 3 lemons.

Instructions

1. Preheat oven to 350F
2. Mix flour and powdered sugar together, then pour the butter over the dry ingredients. Mix together gently, until just crumbly. Lightly spray a 9 x 13″ pan with cooking spray, and press the crumbs firmly into the pan in an even layer. Bake for 15 minutes at 350.
3. In bowl whip the six eggs with a whisk until they are uniform and light. Add the sugar, baking powder and flour, and stir to combine well. With a microplane or small grater, zest only the outer yellow skin from two of your lemons, about 2 tablespoons. Add to the egg/sugar mixture. Squeeze the lemons, straining out the seeds and pulp, and add 1/3 cup of juice.
4. After 15 minutes, pull the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get it all. Return to oven it for 45 minutes, or until set.
5. Let cool COMPLETELY before slicing into neat squares. Dust with powdered sugar.