Things that make me go MMmmm!

Here are a couple recipes that float-my-boat as of late. As always, they are best to share!

The Creamy Lemon squares were made for me, by a friend, for my birthday (after an innocent suggestion). How sweet, literally. For some reason, in my old age, anything that contains lemon or lemon flavoring makes my mouth water...

Creamy Lemon Squares

20 Reduced Fat NILLA Wafers, finely crushed

1/2 cup flour

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) cold margarine

1 pkg. (8 oz.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. grated lemon zest, divided

1/4 cup fresh lemon juice

1/4 tsp. Baking Powder

2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

The Cheesy corn casserole comes from another friend. And, how appropriate. She AND the dish are both delicious and best served with a summer BBQ! :)

Cheesy corn casserole

1 can regular corn (with juice)
1 can creamed corn
8 oz shredded cheese ( I use colby jack, but any kind is fine)
8 oz sour cream
1 egg
1 box jiffy corn muffin mix

9x13 pan. Bake uncovered at 350 degrees for about 35-40 minutes (when it's no longer runny and it's slightly browned)