Lemon Lush

Catrina Bowers got this from her mother-in-law. It's one of their family favorites. We chuckled at how the cream cheese layer of this sounded kinda like the cream cheese layer of the Georgie Porgie I brought. When I actually took a look at the recipe, it turns out it is VERY similar! Kinda opens up a whole world of possibilities. Using either recipe as a guide, you can take your pick of what kind of flavor you want with what kind of pudding you use. Rich and chocolaty or sweet, tangy and lemony...

Crust:
1 C flour
1 stick butter
1/2 C pecans, crushed
1/4 C sugar
pinch of salt

Preheat oven to 350 degrees. Mix and pat ingredients into 9x13" pan for 13-15 minutes then cool completely.

Second layer:
8 oz cream cheese
1 C powdered sugar
1 C cool whip
1 tbsp of lemon juice (optional)

Mix well (can use a mixer)and spread over cooled crust.

Third Layer:
2 small boxes Lemon instant pudding
3 C cold milk
8 oz cool whip

Blend pudding mix with 3 cups of cold milk and spread over cream cheese layer. Top with 8 oz of cool whip then sprinkle with leftover pecans (pecans on top are optional).

Apple Cobbler

My super awesome neighbor, Catrina Bowers, brought this tasty dessert. The topping is a moist, almost cake-y treat that envelops the apples... Soo good! I just wish we'd remembered to take pictures at the actual Exchange. I totally forgot, so most of the pictures you get are from the plate of leftovers I brought home for Matt! I hope it all still looks as good as it tasted...

7-8 Large tart cooking apples (9 C), peeled, cored, sliced about 1/4 inch
3/4 C sugar
3/4 tsp ground cinnamon
2 C flour
2 C sugar
2 eggs
2 tsp baking powder
3/4 tsp salt
1/2 C butter, melted

Heat oven to 350 degrees. Place sliced apples in ungreased 9x13" baking pan. Stir together 3/4 C sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt into a large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 40-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired.