Best Savannah Smiles Zesty Lemon Streusel Bars Recipes

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LEMON STREUSEL BARS



Lemon Streusel Bars image

These unique lemon bars have a creamy filling made with condensed milk, sandwiched between a sweet, crumbly streusel. The recipe is from a Pampered Chef cookbook created especially for their stoneware collection. If you don't have a stoneware baking dish of the correct size, I'm sure a regular pan would be just fine. The bars might require less baking time, though.

Provided by A Messy Cook

Categories     Bar Cookie

Time 50m

Yield 16 bars

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
2 teaspoons freshly grated lemon zest
1/2 cup fresh lemon juice
3/4 cup butter, softened
1 cup brown sugar, firmly packed
2 cups flour
1 1/2 cups rolled oats

Steps:

  • Combine filling ingredients until fully blended.
  • Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
  • Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
  • Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
  • Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.

LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)



Linguine with Lemon Cream and Sautéed Scallops Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 10

1 lb dried linguine
1 tbsp olive oil
6 large scallops
Kosher salt and ground black pepper
1 tbsp minced garlic
1 cup white wine
1 cup heavy cream
juice of 2 whole lemons (about 1/3 cup)
Pinch saffron threads
Sliced green onion (optional)

Steps:

  • Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES RECIPE - (4.2/5)



Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe - (4.2/5) image

Provided by Dr_Mom

Number Of Ingredients 14

1 tbl granulated garlic
1 tsp sea salt
1 tsp dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tbls ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 c. capers with brine
1/2 lemon, thinly sliced
1/4 c. white wine
3 c. Chicken Bone Broth (N.B. Chicken broth will do in a pinch but bone broth has a more earthy flavor)
2 c. canned artichoke hearts
1 c. Kalamata olives
1 1/2 tsp chopped fresh oregano

Steps:

  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop (Note, I leave the thighs whole as in the picture). Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

SAVANNAH SMILES ZESTY LEMON STREUSEL BARS RECIPE - (4.3/5)



Savannah Smiles Zesty Lemon Streusel Bars Recipe - (4.3/5) image

Provided by á-164492

Number Of Ingredients 13

Crust:
1/4 cup butter, softened
1/3 cup flour
1/4 cup powdered sugar
1/4 tsp lemon zest
Filling:
1 large pkg(4.3 oz) lemon pudding/pie filling
3/4 cup sugar
3 eggs
3 tbs lemon juice
Topping:
1/2 pkg (about 14) Savannah Smiles cookies, crushed
Powdered sugar (optional)

Steps:

  • 1. Cream together all 4 crust ingredients with an electric mixer, until it forms into dough. 2. Spread the crust dough evenly into a 9"x9" pan. 3. Bake crust for 10 minutes at 350 deg. 4. While the crust is baking, prepare the filling by combining all the filling ingredients in a mixing bowl and mix with an electric mixer for about 2 minutes. 5. Remove the crust from the oven and immediately pour filling on top of the hot crust. 6. Sprinkle the crushed cookies evenly over the filling. 7. Continue baking the bars for 20-25 minutes until set. 8. Remove from the oven and cool. 9. Dust with powdered sugar and serve

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