If you’re a fan of lemon desserts, then this Magic Lemon Cobbler will quickly become one of your favorites. This dessert has a unique, magical texture, combining a crispy top layer with a soft, fluffy lemon-flavored center. It’s the perfect treat for a summer afternoon or a delightful way to finish any meal.

Ingredients:

• 1 cup of sugar (200 g)
• 1 cup of flour (120 g)
• 1 teaspoon of baking powder
• A pinch of salt
• 1 cup of milk (240 ml)
• 1/2 cup of butter (115 g), melted
• 1/4 cup of lemon juice (60 ml)
• Zest of 1 lemon (optional, for extra lemon flavor)
• 1 cup of sugar (for the lemon filling)
• 1 1/2 cups of hot water (360 ml)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (180°C).
2. Mix the dry ingredients: In a large bowl, combine 1 cup of sugar, flour, baking powder, and a pinch of salt.
3. Add the liquids: Pour in the milk and melted butter into the dry mixture. Stir until everything is well combined and smooth.
4. Pour into the baking dish: Pour the batter into a lightly greased 9×13 inch (23×33 cm) baking dish.
5. Prepare the lemon filling: In another bowl, mix the lemon juice and 1 cup of sugar. If you want an extra burst of lemon flavor, add the lemon zest. Pour this mixture evenly over the batter in the dish.
6. Add the hot water: Carefully pour the hot water over the top of the entire mixture. Do not stir—the water will work its magic while baking.
7. Bake: Bake for 40-45 minutes, or until the top is golden brown and the center is bubbly and fluffy.
8. Serve: Allow the cobbler to cool slightly before serving. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.

Additional Tips:

• If you prefer a milder lemon flavor, you can reduce the amount of lemon juice.
• The magic of this cobbler is in the way the ingredients transform while baking, creating a crispy crust and a soft, creamy interior.

Final Thoughts:

This Magic Lemon Cobbler is a fantastic option if you’re looking for an easy yet impressive dessert to serve your family or guests. The combination of the tangy lemon with the sweet cobbler makes this a truly special treat.

Ingredients:

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• For the Garlic Parmesan Sauce:
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Chicken Wings:

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Place the wings on a baking sheet lined with parchment paper or a wire rack.
• Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are crispy and golden brown.

1. Make the Garlic Parmesan Sauce:

• While the wings are baking, prepare the sauce.
• In a medium saucepan, melt the butter over medium heat.
• Add the minced garlic and sauté for about 1-2 minutes until fragrant.
• Pour in the heavy cream and bring the mixture to a gentle simmer.
• Gradually whisk in the Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce thickens.
• Stir in the Dijon mustard and lemon juice, and season with salt and pepper to taste.

1. Coat the Wings:

• Once the wings are done, transfer them to a large bowl.
• Pour the garlic Parmesan sauce over the wings and toss until they are evenly coated.

1. Serve:

• Transfer the wings to a serving platter, garnish with chopped parsley, and serve with any remaining sauce on the side.

Enjoy

Ingredients

Three packages of Mrs. T’s Cheddar Pierogies

Four cups of chicken broth

One 8-ounce block of cream cheese

One cup of shredded cheddar cheese

One pound of kielbasa sliced

Salt and pepper to taste

Instructions

Combining Ingredients in Crockpot: In a 4-6 quart crockpot, combine three cups of the chicken broth, the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Ensure that the ingredients are evenly distributed.

Cooking the Casserole: Set the crockpot to cook on high for 3-4 hours, or alternatively, on low for 6 hours. This long cooking time allows the flavors to fully develop and meld together, resulting in a cohesive and flavorful dish.

Preparing Cream Cheese Mixture: Approximately 30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining one cup of chicken broth. This can be done either in a microwave or on a stovetop. Once warmed, whisk the mixture until it achieves a smooth consistency.

Final Assembly: Pour the smooth cream cheese mixture into the crockpot, stirring well to integrate. Sprinkle the remaining cup of shredded cheddar cheese over the top. Cover the crockpot and set it to cook on low for an additional 30 minutes, allowing the cheese to melt and the flavors to bind.

Serving: Serve the casserole hot, ideally garnished with sliced green onions if desired, to add both color and a mild, oniony crunch that complements the rich flavors of the dish.