50+ Lifestyles

Slow Cooker Cheesy Chicken

• 6 skinless, boneless chicken breast halves
• 2 (11-ounce) cans condensed cream of Cheddar cheese soup
• 1/2 cup milk
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 6 slices of cheese of your choice (I like Provolone)
• 1/8 cup of fresh parsley

Directions:

1. Place chicken breast in slow cooker.
2. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
3. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
4. When done, place chicken on a pan with cheese slices and fresh parsley and broil in the oven until the cheese is melted.

Great with mashed potatoes, noodles, or rice.

Fettuccine Alfredo

• 24 ounces dry fettuccine pasta
• 1 cup butter
• 3/4 pint heavy cream
• Salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8–10 minutes, drain.
2. While noodles are cooking, melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.
3. Add cooked pasts to sauce and toss until thoroughly coated; serve immediately.

Luscious Lemon Bars

• FOR THE FILLING
• 2 cups flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 2 sticks salted butter, cut into small cubes
• FOR THE CRUST
• 1 1/2 cups sugar
• 1/4 cup flour
• 4 whole large eggs
• Zest and juice of 4 medium-sized lemons
• Powdered sugar, for sifting

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a 9 × 13 pan with butter.
3. Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
4. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
5. For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined.
6. Pour over the crust and bake for 20 minutes. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over top.

Lemon Cookies

• 2 1/3 cups all-purpose flour
• 3/4 tasp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground turmeric
• 1/2 tsp. kosher salt
• 1 cup granulated sugar, divided
• 2 tbsp. lemon zest
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup lemon juice
• 1 1/2 tsp. vanilla extract
• 1 1/2 cups powdered sugar

Directions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
2. In a mixer, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter and beat on medium speed until light and fluffy, 3–4 minutes.
3. Add the egg, egg yolk, lemon juice, and vanilla and beat on medium speed until incorporated, about 30 seconds.
4. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined.
5. Cover dough and chill for at least 1 hour or up to overnight.
6. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another bowl.
7. Using a 1 1/2-inch scoop, drop 1 dough ball (about 1 1/2 tablespoons) into the bowl of granulated sugar and roll to coat.
8. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6–7 dough balls, spaced at least 2 inches apart.
9. Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12–14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.