Mussels in wine garlic and tomato sauce - another 1/2 hour wonder

We went to Costco yesterday and they had this huge package of mussels for $10.00.  The girls and I love them and Andrew says they are too much work but really enjoyed them.
Mussels are inexpensive, fast and easy to make.  You can make less and serve them as a starter or make a lot (as I am) and have them for your meal.
I put them on the table in a big bowl.  Everyone gets a plate and a bowl for the spent shells.
We have a big crusty bread sliced and ready for sopping up all of the yummy sauce.
You can used diced tomatoes but as the girls don't like pieces of tomatoes in their sauce I am using crushed tomatoes.
Don't cook any mussels that are open before cooking and don't eat any mussels that are closed after cooking.
The mussels we buy at the supermarket (or Costco) are cultured and cleaned.   They just require a good rinse before cooking.
You can make the sauce ahead then heat it up and add the mussels just before serving

Mussels in Wine Garlic and Tomato Sauce
2 tablespoons olive oil
1 onion, diced
6 cloves garlic, minced
1 28 oz can crushed tomatoes
2 cups white wine
1 2" piece Parmesan rind (optional)
5 pounds fresh mussels

Rinse the mussels with cold water and discard any mussels that are open.
Heat a large stock pot on high.  Reduce to medium and add oil.  Add onions and sautuntil soft.
Add garlic and heat (do not burn)
Add tomatoes, wine and bring to a boil then add the mussels.
Cover for 5 -10 minutes - just until the mussels are open
Serve with crusty bread. (discard any mussels that are not open)

Sour Cream Banana Chocolate Chip Cake

Hi Everyone,

Sorry I couldn't post last week, it was a bit overwhelming and hectic.  I love my new job but it is not always nine to five and the week before last was a very busy and long one.  I did cook on the weekend but had no time for pictures and writing.

Andrew has done well this week cooking from my blog.  He made Perogies, Grillades, Hamburgers and Burritos.

Yesterday I made a bread in the morning and treated my family for dinner with my first paycheck.

Today I baked my favorite cake, Sour Cream Banana Chocolate Chip Cake.  It is also a favourite of Lauren`s friend Graham.  He now lives in Toronto but I could probably get him on the train if he knew I was baking his cake.

I made cupcakes out of this recipe for a catering job I had once and iced them with a banana butter-cream icing - Yumm!  I also made this cake for Lauren`s first birthday without the chocolate chips in two 8 inch round pans and iced it with chocolate butter-cream icing - also delicious.

I freeze any overripe bananas for baking.  In my old freezer I kept them on the door.  If I opened my freezer and the bananas fell on my head it was time to make this cake.  I now have a bottom mount freezer so I am free to make the cake anytime!!

This cake originates in the Pleasure of your Processor Cookbook with a couple of adaptations from me.
It is delicious moist flavourful cake.  I sometimes make it in two loaf pans and I freeze one, you can make it in a 9" square pan or as I do in a bunt pan.  My cousin Myrna gave me a really nicely designed bunt pan which works perfectly for this cake.

I use milk chocolate chips, you can use semi sweet if you prefer.


Sour Cream Banana Chocolate Chip Cake

Preheat oven to 350
Grease (spray) a 9” square pan or, my favorite a bundt pan or two loaf pans, for that matter I have even made cupcakes with this batter.

Ingredients
½ cup butter cut into chunks
1 ¼ cups sugar
2 eggs
1 tsp. vanilla
2 large very ripe bananas
1 tsp. baking soda
¾ cups sour cream
1 tsp. baking powder
2 cups flour
1 package milk chocolate chips (you can use semi sweet if you prefer)

Instructions
In 2 cup measuring cup mix sour cream and baking soda.
In food processor with steel knife process butter, sugar, eggs and vanilla until creamy.  Add bananas though the feed tube while machine is running, just until mixed in.  Add sour cream mixture and pulse until just mixed in.  Add flour and baking powder and pulse until just barely mixed in.  Add chocolate chips and mix in with spoon.
Note: the less you mix in the dry ingredients the lighter the cake.
Scrape batter into pan and bake for 50 minutes.

Penne and Italian Sausage - a one pan wonder

Comfort food ready in 30 minutes.  I got this from a milk calendar years ago.  I now make it with hot Italian turkey sausage so everyone eats it, you can make it with hot or mild pork Italian sausage or as friend Judy does.   Her  family does not like sausage so she makes it with spiced tomatoes.  How ever you make it it is fast easy and yummy!!  The best part is only one pan to clean.

Penne and Italian Sausage

A one pan wonder, that is quick hearty and delicious.

Ingredients
1 lb hot Italian sausage cut into 1” pieces
1 onion chopped
1 clove garlic, minced
½ tsp basil
½ tsp oregano
¼ tsp red pepper flakes (or to taste)
1 tbsp cornstarch
2 cups milk
1 can (540 ml) diced tomatoes
½ pound penne pasta
1 cup grated Mozzarella cheese

Instructions

In a large frying pan with a lid cook sausages over medium-high heat until browned.  Add onion and seasoning, cook until onion is tender, add garlic.  Stir in cornstarch.  Add milk.  Stir until mixture comes to a boil.  Add tomatoes and penne.   Return to a boil, cover and simmer for 15 minutes or until pasta is tender.  Stir in Mozzarella cheese and serve.

Not your Bubbie's Hamentashen

I got through my first week of full time work out of the house in 21 years!!  I love my new job.
Last week we cooked from my blog, Pasta Puttaneskish, Turkey Meatballs, Italian Soup and we had Stuffed Peppers that I had frozen (after making a double batch).  We went out for a bite one night and grilled trout last night.
I usually decided what to make the day we were having it, last week I made a menu schedule.
Andrew was great, he hasn't cooked for me in years and even then did it rarely.  He did brilliantly following the recipes from my blog on his phone!
I rarely did a big grocery shopping and Andrew never (or almost never) went grocery shopping with me.  Yesterday we both went and bought what we needed for the week.
It has been nice to share in the shopping and the meal preparation with Andrew.
Today I am going to make up hamburger (turkey and beef) patties and freeze them for next week.
This week is a Jewish holiday called Purim.
We like to summarize all Jewish Holidays as they tried to kill us, we were saved, let's eat!!
For Purim we make Hamentashen.  Hamen (the villain of the story) wore a three cornered hat.  We make triangular pastries traditionally filled with prunes, poppy seeds or walnuts and honey in an oil based dough.

My version is a sour cream pastry filled with Nutella.  After years of making them and having them lose their shape when baking I learned to put them in the fridge for at least an hour before baking (like I do with pies).
I made them very small as they are very rich and pack a lot in a mouthful.   I can justify eating one when they are just a bite!!

Hamentashen


Ingredients
1 cup butter, cut into chunks
1 1/2 cups flour
1/2 cup sour cream
Nutella

Instructions
In food processor with metal blade, add flour and butter.  Process until butter is incorporated.   Add sour cream and process until the dough forms a ball.
Remove dough and refrigerate for at least 4 hours or overnight.
Lightly flour a board or plastic cutting sheet.  Divide the dough into four balls.  Roll one ball out to 1/8 inch thickness.  Cut with a 1/1/2 inch round cookie cutter.   Add a 1/2 teaspoon of Nutella to the center of each circle. If you use a bigger cookie cutter, increase the Nutella accordingly.    Brush the edges of each circle with water.  Fold one side  and bring up the other two sides to make a triangle.  Pinch edges together and place on parchment lined cookie sheet.  Gather up scraps and add to the next ball and repeat process.
Refrigerate for at least one hour (this really helps them maintain their shape)
Bake at 375 for about 15 minutes until browned.

Shrimp and Feta Pasta - another 1/2 hour wonder

It has been a busy day.  I am getting ready to start my first full time job in 21 years and I lead a craft this morning with Naomi's Hebrew School class.
Andrew is going to cook dinners.  We made up a menu for the week and I went to the grocery to make sure he had everything he needs.
I will to prep in the morning as although we have lived in our house for 18 years and most of the time everything has been kept in the same place, Andrew has trouble finding anything that is not in the front of the cupboard or fridge.  If it is not in his sight line he cannot find it.
He is going to be cooking from my blog.  I will let you know how he does.
The big bag of cooked shrimp were on sale at Costco this week.  Having cooked shrimp on hand means I have quick meals.  Just put them in a bowl of cold water and they are defrosted in about 5 minutes.  Lauren makes herself a salad with shrimp when she comes home from work at 9:30 and I haven't made something she liked.  We also use them for pasta dishes.  As long as you just put them in the sauce long enough to heat them through (no longer) cooked shrimp work great.
Tonight I made one of my favorite pastas.   I got home at 5:30, unpacked the groceries and put them away, made dinner, emptied the dishwasher and we ate at 5:55.

Shrimp and Feta Pasta


Ingredients
500 grams Spaghettini (I use whole wheat)
3 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried or 1 tablespoon fresh chopped oregano
1 teaspoon dried or 1 tablespoon fresh chopped basil
1 14 oz can Fire Roasted Tomatoes or two tomatoes chopped
1/2 cup chicken stock
6 oz chopped Feta cheese
1 pound large cooked shrimp (I like to remove the tails)
1/2 cup Italian parsley, chopped

Directions
Prepare Spaghettini according to package directions.  Meanwhile
Heat a large skillet.  Add olive oil, then garlic and if using dried spices, add oregano and basil
Heat for one minute.  Add tomatoes and chicken stock.  Heat to boiling.  Add feta cheese and stir.  When the pasta is cooked add the shrimp, fresh herbs if using and parsley.  Heat through and serve over pasta.

Blondies - ready in 45 minutes

I got this recipe more than 20 years ago from one of those cookbooks that feature specific brands.
They did not have Skor Toffee Chips in those days.  I had to go to the US and by Heath Chips.  I used to stock up when I went and nobody could make Blondies but me.
Now Chipits makes Skor Toffee Chips and you can buy them anywhere.
The recipe uses  melted butter (I do it in the microwave) so it mixes up very easily.  It only bakes for 1/2 hour.
If you haven't tried these you have to make them.  You will be a big hit where ever you take them.


Blondies


Ingredients
½ cup brown sugar
½ cup white sugar
2 eggs
1/3 cup melted butter
1 tsp vanilla

Right out of the oven

1 1/3 cups flour
½ tsp baking powder
¼ tsp salt
1 package Skor Toffee Bits divided

Instructions
Preheat oven to 350
Grease (spray with Pam) 9-inch square pan
Mix sugars, eggs, melted butter and vanilla,
Add dry ingredients just until blended. Fold in 2/3 cup of Skor Toffee Bits

Toffee bits added on top

Bake 30 minutes
Remove from oven and immediately sprinkle remaining Skor Toffee Bits evenly over top
Cool completely before cutting into squares.

   

Not cooking today

To all my loyal followers and to those who are reading my blog for the first time.
I am not cooking today.  I have been out of work since October.  This blog has been my lifeline to keeping busy and feeling like I am accomplishing something while not working.  Thank you all for your support by logging in.
Today I was hired for a full time job and I start on Monday.  Wow.  It will be the first time that I have worked full time out of the house since I have been married.
My life is about to change drastically and I know it will be a change for the good.
I am still planning to "feed my family well".  I will still be making dinners and baking for my family.
I will also be relying on my stocked freezer more often so I won't be cooking every night.  My husband is not working at this time and he is going to help prepare dinner.  I will leave him the materials and the recipes and we will see what happens!!
I won't be posting my blog as often but I will continue to post.  I am sure when I have gotten used to the pace of my new life I will be able post more often.  
Please bear with me as I adjust.
I will be cooking and baking tomorrow and Sunday so keep logging in.
Tonight we are going out to dinner to celebrate.

Grillades and Grits - Andrew's favorite

This recipe is mostly from the Best of New Orleans Cookbook.  Grillades and Grits are Andrew's favorite.  I haven't made them in a long time because they take a lot of time to make and the girls won't eat them.
We went to New Orleans about a year and a half ago in August.   After that experience I have a whole new scale for heat.  Every time you walked out a door it was like walking into an oven.  Oddly all of the interior spaces were air conditioned to a frigid temperature.  Outside it was intensely hot and humid.  The rain offered no relief, it just got hotter and more humid after.  It was as hot at night as it was during the day.
I hate the heat but I would go again in a heartbeat.
New Orleans has a spirit like no other.  It is exactly how it is shown in movies and on TV.  People are walking around on the streets drinks in hand having fun, every club has amazing music and the food is unbelievable.  If I hadn't sweated so much I would have gained more than the four pounds I did manage to gain in four days!!
I loved the quirky, fun atmosphere and the food...
This recipe states that Grillades and Grits are a breakfast item in New Orleans.  Considering most people's heads after a morning of partying I can see it.  In my Oakville world I can't.
We are eating them for dinner.
The Grillades are rich and spicy.  The grits are creamy and a wonderful sponge to absorb the delicious sauce.
Once again I made enough to freeze two meals for us later, once again Andrew ate two portions.  I will freeze the leftover portion for Andrew to eat when I am out for dinner.


Grillades and Grits

Grllades
Ingredients
11/2 pounds eye of the round
1 teaspoon black pepper
3/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons flour
1 large or 2 small onions diced
1 large pepper (any colour) chopped
2 stalks celery, chopped
2 cloves garlic, minced

1 tablespoon Marsha's spice mix (see Feb 27 posting)
1/2 teaspoon red pepper flakes (if you like it spicy)
1/2 teaspoon thyme
2 bay leaves

2 cups beef stock
1 16 oz can diced tomatoes
1 teaspoon red wine vinegar

Instructions

Cut meat into thin slices.  Pound each piece of meat meat between 2 pieces of waxed paper until they have doubled their original size.  Salt and pepper both sides
Heat a large covered skillet, add oil and meat in a single layer, cook until brown (done in batches)
Remove meat and add flour.  Stir flour in oil and drippings for 3 - 4 minutes until flour is browned.
Add onion, peppers, celery and stir until softened (about 3 minutes).  Add garlic and spices and continue stirring for 1 minutes.  Add beef stock and tomatoes cover and simmer for 1 1/2 - 2 hours.  Remove the lid for the last 1/2 hour to thicken the sauce.


Baked Grits
Ingredients
6 cups water
2 teaspoons salt
1 1/2 cups Hominy Grits (available at the Bulk Barn)
1/2 teaspoon black pepper
1/2 cup milk
1 egg
3 tablespoons butter
1/ cup milk

Instructions
Preheat oven to 350
In a large pot bring 6 cups of water to a boil.  Add salt and pepper
Add hominy grits in a steady stream while stirring.  Continue stirring for 7 minutes until the mixture is thick and creamy.
Add butter and mix.
Mix milk and egg in a measuring cup.  Add a couple of tablespoons of the grits to the milk and egg and stir to temper then add the mixture back into the pot and stir.
Spray a 9 inch baking dish with Pam and pour grits into the baking dish.
Bake for 30 - 40 minutes until the top is pale golden brown.

Grilled Marinated Pork Tenderloin Grilled Asparagus

For my kosher readers please forgive me you can substitute chicken breast or thighs
It is a beautiful day which makes me want to start the barbecue.
I have two pork tenderloins marinating in the fridge.  I like to leave them at least 24 hours and up to 4 days.
Tenderloin is a very lean cut and as in it's name, tender.  It is not the most flavourful meat so I like to marinate it well.
I'm using an Asian marinade and I am making two.  One will be for dinner tonight, one will be used later for one of my favorites Shanghi Noodles.
I'm making the meat with Peanut Udon Noodles which are on my February 7th posting.
My something green will be grilled asparagus - recipe below.  Grilling asparagus take them to a whole new level.

Tip of the Day

• A porcelain Grill Topper is a must have for grilling.  I use it when grilling asparagus, mushrooms, fish, shrimp scallops and anything else that is small or delicate.  The smaller holes keep food from falling into the grill.
• Trichinosis is really not an issue in Canada.  I wouldn't suggest eating pork rare but you don't have to cook the life out of it.  Slightly pink will not hurt you.

Marinated Pork Tenderloin 

Ingredients
2 pork tenderloins
4 cloves garlic minced
1 tablespoon Mirin (Chinese cooking wine)
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar

Instructions
Put ingredients in zip lock bag, add meat and mix meat around in marinade.  Refrigerate for at least 24 hours.
Heat grill to 400, place meat on grill, reduce heat to 350.  Turn after 10 minutes.  Cook until the pork feels firm 20 - 30 minutes depending on the size of the meat and your barbecue.
Cover with foil and let meat rest for 10 - 15 minutes before slicing

Grilled Asparagus


Ingredients
1 bunch thin asparagus
1 tablespoon olive oil
1 teaspoon Kosher salt

Instructions
While your meat is resting keep the grill on.  Put a "grill topper" (preferably porcelain) on the grill and to heat.
Wash the asparagus.  Remove the "woody" bottoms which will snap off when you hold the woody end hold the the stalk just above the woody end.
Put the asparagus in a plastic bag, add oil and salt and shake to cover.
Place the asparagus on the grill and close.  Check after 3 minutes and move the spears around.  It will be done when it is very lightly charred about 5 minutes.

My Favorite - Stuffed Peppers

Since I was little I have loved stuffed peppers.  Vegetable, meat and starch all in one.   Peppers are on sale this week.   Andrew does not like green peppers so I am going to stuff red peppers instead.  The peppers that are the best price are red field peppers, so that is what I am stuffing.   I have made these with ground turkey or chicken and brown rice (when I am on a health kick).  Today I am going to use ground beef and white rice.
You can make these ahead of time and leave them in the fridge ready to bake when needed.
I always make double and freeze half for another meal.  As with anything made with tomato sauce they are even better reheated.

Today's Tip

• When cooking onions it is not a problem if they brown a little.
• When cooking garlic you have to be careful not to let it brown as it makes the garlic bitter
• Add your garlic when your vegetables are cooked just before adding the wet ingredients and heat it just until it is fragrant before adding the next ingredients
• Add spices with the garlic - heat your spices before adding your wet ingredients to bring out their full flavour

Stuffed Peppers
Ingredients
Sauce
1 tablespoon olive oil
1 onion chopped
4 cloves garlic minced
1 tablespoon basil
½ teaspoon red pepper flakes (optional)
1 - 24 oz can diced tomatoes

Peppers
1 cup rice cooked with 2 cups water.
4 bell peppers any colour or 3 very large peppers (like the ones I have made today)
1 pound lean ground beef
1 cup shredded mozzarella (optional)
½ cup grated Parmesan (optional)
½ cup chopped Italian parsley
½ teaspoon salt


Instructions
Put rice on to cook
Heat a medium sauce pan on medium heat and add oil.  Add onions and cook until softened (about 5 minutes).  Add garlic and basil and red pepper flakes (if using) and heat through.  Add tomatoes and bring to a boil.  Reduce heat to low and simmer while you are preparing the peppers.
Preheat oven to 350
Cut peppers in half and remove seeds and ribs.
Arrange peppers in a 9 X 12 baking dish (or what ever dish fits the peppers - divide in two dishes if necessary)
In a medium bowl mix beef, rice, cheeses (if using) parsley and salt (the best way to do this is with your hands).
Stuff the meat mixture into the peppers. 
Pour sauce over stuffed peppers, Cover baking dish with foil and bake for 45 minutes.  Remove foil and baste peppers with sauce.  Continue baking for 15 minutes. 

Quick Fiesta Soup - ready in less than 1/2 hour

We are having fish burritos tonight (see my blog Fish and Shrimp Burritos - January 12)
I always make soup with the burritos as once you make up your burrito it has to be grilled.  We eat the soup while our burritos are grilling.  
With a few ingredients you should have in your pantry and freezer you can make this soup in less than 1/2 hour - start to finish.

Tip of the day:
Add shredded cooked chicken and or a can of kidney beans or black beans to this soup and to make it a meal.  Serve with Quesadillas - which can be as simple as cheese melted between two tortillas for a very quick dinner.

Quick Fiesta Soup

Ingredients
1 tablespoon olive oil
1 onion chopped
2 cloves garlic, minced
1 tablespoon cumin
1 can crushed or diced tomatoes
red pepper flakes to taste (I use 1 tsp.)
1 cup salsa
6 cups chicken stock
1 500 gram package frozen vegetables - your choice
1/2 cup frozen corn (if not already in the vegetables you chose)
1.2 cup raw rice
1/2 cup chopped cilantro

Instructions
In a large pot heated on high, add olive oil and onions.  Reduce heat to medium and cook onions until translucent (about 5 minutes),  Add garlic and cumin and red pepper flakes and stir to heat.  Add tomatoes, salsa and chicken stock.  Bring to a boil, add frozen vegetables and rice.  Serve in 20 minutes when rice is soft.  Add chopped cilantro just before serving.  Garnish with crushed tortilla chips and cheese

Turkey Burgers with Blue Cheese (or without)

Beef burgers can be made with just beef but burgers made from ground turkey require breadcrumbs and egg to bind them and make them moist.    I like to put in fresh parsley, they look better and it gives a freshness to the burger.  In the summer I put in a variety of herbs from my garden, oregano, basil and/or thyme.  Parsley alone does the trick when I don't have the option to go out and pick a couple of tablespoons of fresh herbs.
You either like blue cheese or you don't.  Adding a little to the burger gives a lot of flavour.  My girls don't like it but Andrew and I do.  Naomi likes hers plain, Lauren will get a slice of Provolone on top.
Mushrooms and bacon (turkey bacon) go well with blue cheese and plain burgers.  I am a condimentaholic, I like everything (except onions) on my burger.  The rest of my family have their various preference of combinations.  We enjoy meals that you can customize to your particular tastes.
I am making sweet potato and regular potato wedges in the oven  (see Jan 19 blog - Breaded Baked Chicken with Roasted Potato Wedges, Roasted Sweet Potato Wedges, Roasted Fennel and Broccoli. ) and a plate of fresh vegetables to accompany the burgers.
I have been using the " multigrain thin" buns for burgers.  I like them because they are healthier and also because your burger is not overwhelmed by bread.

Tip of the day:

• When you make burgers of any kind form the patties and allow them to chill in the fridge for at least two hours.  If you don't have the time put them in the freezer for 1/2 hour.  This will help the burgers hold together when grilled.
• My Panini Grill makes the best turkey burgers.  I close the grill and cook the burgers on both sides.  It cooks them quickly and no problem with the burgers falling apart when you turn them.

Turkey Burgers

Ingredients
1 lb ground Turkey (or chicken)
1/3 cup bread crumbs (you can used seasoned bread crumbs if you like)
1 egg
1/2 cup chopped Italian parsley
1 teaspoon salt
Pepper to taste
4 oz crumbled Blue Cheese (optional )
4 oz sliced cooked mushrooms
8 slices cooked crisp bacon (optional)
4 Multigrain "Thin" buns

Directions

covered with wax Paper

In a medium bowl add ground Turkey, breadcrumbs, egg, parsley, salt and pepper.  Mix with your hands to incorporate.  Add crumbled blue cheese if using (I made two before I put the blue cheese in and then made the other two patties after the blue cheese was added).
Cut five sheets of wax paper cover a plate large enough to hold the burger patties.
Dampen your hands and divide the burger mixture into four parts (dampen your hands as needed if the meat is sticking to them).
Cover a plate with wax paper.  Form a patty with one portion, put on the plate and cover with wax paper, stack the next patty on top and cover with wax paper.  Continue with the other two patties.  Refrigerate for at least 2 hours or if you don't have time put them in the freezer for 1/2 hour.
Spray grill with Pam and heat.  When grill is hot place patties on the grill and cover.  Leave for about 10 minutes (the time really depends on your grill).
Serve on buns with bacon and mushrooms.

Lovely Lemon Squares - Lemon Cheesecake on a Shortbread Crust

I was asked to make a lemon dessert for a diabetic.  I found this recipe which was originally made with Splenda.  I made a double recipe and made them in a 9 X 12 pan.  I had extra when I plated it for my client.  The girls loved them (as did my client).   The girls asked me to please make them again. I have adapted the recipe to be made with sugar and adapted the method to make it in the food processor.  The sugar version is a little sweeter but yummy none the less.

When I made them for my client I put a raspberry on top of each square and put each square into a foil cup.  I don't have raspberries today but I have strawberries so I will put 1/2 of a strawberry on each square.

Lovely Lemon Squares

Ingredients

Crust:

1 1/2 cups all-purpose flour

3/4 sugar

2/3 cup butter cut into cubes

Filling:

4 oz (1/2 pkg) cream cheese at room temperature

1/2 cup sour cream

1 1/2 cups sugar

3 large eggs

1/2 cup lemon juice

1 tbsp finely grated lemon zest

Directions

Crust Baked

Crust:

Preheat oven to 350°F.  Line an 8” square pan with parchment and spray with Pam.   In your food processor with metal blade combine flour and sugar.  Add butter chunks and process until mixed (crust will remain crumbly and not come together). Press into prepared pan and bake for 18 minutes. Cool completely before filling.

Filling:

Baked Squares before cutting

Reduce oven temperature to 325°F (160°C).  In food processor with metal blade add cream cheese process to soften, add sour cream, sugar, eggs lemon juice and lemon zest.  Process until smooth and our over cooled crust. Bake for 40 minutes, until filling no longer jiggles when pan is moved. Cool to room temperature.  Cool for at least 4 hours before slicing.