2 (8 ounce)
packages cream cheese, softened
½ teaspoon
vanilla
¼ cup sugar
3 eggs
1/3 (one
third) cup sugar
¾ cup light
corn syrup
½ teaspoon
lemon juice
½ teaspoon
vanilla
1 teaspoon salt
1 tablespoon
butter, softened
1 cup chopped pecans
1 (9 inch)
deep dish pie crust, baked
1 tablespoon
brown sugar
·
Preheat
oven to 375 degrees.
·
Blend
cream cheese, vanilla, and sugar until smooth. Set aside.
·
Beat
together eggs, sugar, corn syrup, lemon juice, vanilla, salt, butter, and
pecans.
·
Pour
cream cheese mixture into pie crust.
·
Spread
pecan mixture over top.
·
Sprinkle
with brown sugar.
·
Bake for
40 minutes or until center is firm.
·
Cool
completely before serving.
Serve 8-10
1 (18 ounce)
package lemon cake mix
1/3 (one
third) cup sugar
1 cup apricot
nectar
½ cup
vegetable oil
4 eggs
1 cup powdered
sugar
2 tablespoons
lemon juice or juice of one lemon
·
Preheat
oven to 325 degrees
·
Beat cake
mix, sugar, apricot nectar, and oil.
·
Add eggs,
one at a time, beating well after each addition.
·
Pour
batter into greased and floured 10 inch tube pan.
·
Bake for
1 hour.
·
Cool in
pan on rack at least 15 minutes. Remove from pan and set aside.
·
For
glaze, blend powdered sugar and lemon juice until smooth.
·
While
cake is warm, pour glaze over top and sides of cake.
Serves 8-12
Note: 1 cup
orange juice can be substituted for apricot nectar.
Lori’s Glazed Chicken
½ cup steak
sauce
2 tablespoons
honey
2 tablespoons
orange juice
1 tablespoon
lemon juice
2 tablespoons
olive oil
10 (6 ounce)
boneless, skinless chicken breasts
·
Blend
steak sauce, honey, orange juice, lemon juice, and oil.
·
Place
chicken breasts in marinade.
Refrigerate overnight.
·
Cook
marinated chicken over grill until meat registers 165 degrees.
Serves 8-10