{ RICH LEMON BARS }

{CRUST}

1- 1/2 C. Flour
1/2 C. Powdered Sugar
3/4 C. Margarine or Butter

{TOPPING}
4 Eggs Slightly Beaten
2 C. Granulated Sugar
1 tsp.Baking Powder
1/2 C. Lemon Juice Concentrate
4 T. Flour

{DIRECTIONS}
1. Preheat oven to 350. In medium bowl, combine flour and powdered sugar; cut in butter until crumbly. Press onto the bottom of a lightly greased 13x9 pan; bake 15 minutes.

2. Meanwhile, in large bowl combine eggs, sugar, baking powder, lemon, and remaining flour; mix well. Pour over baked crust; Bake 20- 25 minutes.

3 Sprinkle with additional powdered sugar.

{ POPPYSEED CAKE }

3 C. flour
1-1/2 tsp. salt
1-1/2 tsp. baking powder
2-1/2 C sugar
1-1/2 C milk
1 C. oil
1/4 C. poppy seeds
3 eggs
1 1/2 tsp. vanilla
2 tsp. almond extract

{FROSTING}
3/4 C. powdered sugar (I use more to make it more like frosting)
1/4 C orange juice ( I use milk because I like it less tart)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 TBS. melted butter

{DIRECTIONS}
1. Mix dry ingredients together; beat in milk, oil, eggs, poppy seeds, and flavorings. Beat until smooth. Put in greased and floured bundt pan. Bake at 350 for about 1 hour.
2. Blend sugar and other ingredients together for frosting. Pour on top of cake and let drip down.

{ CHICKEN FAJITAS }

2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. salt
1 lb. boneless skinless chicken breasts (unfrozen)
2 tsp. vegetable oil, divided
1 red onion, sliced
3 small peppers ( green, red, and yellow ) sometimes I add green too. I love peppers!
4 flour tortillas
sour cream
salsa

In a bowl, combine garlic, chili powder, cumin, onion powder and salt. Pat mixture onto chicken breasts. In a nonstick skillet, heat 1 tsp. oil over medium heat and cook 1 minute. Add peppers and onion and cook until vegetables are browned (about 5 minutes. Remove and keep warm. Add remaining oil and chicken to skillet. Cook 6 minutes. Turn chicken and continue cooking until cooked through. (about 4 minutes.) Warm the tortillas in the microwave. Slice chicken into strips and assemble fajitas. Serve with sour cream and salsa.

* Sometimes I double the seasoning for the chicken. I usually do 2 large breasts or 3-4 small. You can marinate the chicken and let it thaw in the fridge.