Easy Lemon Bars

We like to take dessert when we go over to the parents' houses for Sunday dinner, so we don't feel like total mooches. So, I'm always looking for fast and tasty dessert recipes, and this was a winner! Normally, lemon bars are too sugary sweet for me, but this was a much more subtle recipe, and everyone seemed to like it.
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1 Yellow Cake box mix (best if it's the pudding kind)
1 egg
1/3 cup oil
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1 8 oz. package of cream cheese
3 Tbsp lemon juice
1/3 cup white sugar
1 egg
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Mix the cake mix with the egg and oil until crumbly.

Reserve 1 cup of the crumbs, and put the rest in an ungreased 9x13 pan.

Bake at 350 F for 15 minutes.

While that's baking, mix the cream cheese, lemon juice, sugar, and egg together to make the creamy topping.

Spread this over the cooked crust and then sprinkle with the remaining crumb mixture.

Bake an additional 15 minutes. Cool for an hour (while you eat dinner), then cut into bars and serve.

French Bread Recipe

Since Kristi is looking for non-soy/non-dairy foods, this french bread recipe caught my eye. The original post is from a blog I frequent called Deals to Meals. There are a lot of interesting meal ideas there as well. This recipe makes 3 loaves.
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2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
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1 T. salt
1/3 c. oil (I use Canola)
6 1/2 - 7 1/2 c. flour (or a little more if it's too soft)
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Combine the water, yeast, sugar, and white vinegar and let sit until bubbly.

Add the salt, oil, and then gradually add the flour till you get the right consistency.

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist.

Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times).

Put the dough on a greased counter top and divide into 3 sections.

Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet.

Roll the dough balls into rectangle/long French bread shapes.

Slash tops of bread diagonally 3-5 times and cover with a beaten egg.

Put them in your oven at 170 and wait until they are the size you want to bake them.

Once they are to the right size, turn up your stove to 400 (without opening the door!) and let them bake 15-20 until the tops are golden brown.

(Or, just let them rise on the counter for 30 minutes and then bake at 400 for 15-20 minutes.)

Easy Enchiladas, Chicken or Vegetarian

I've been trying to use less meat in our dinners since, for one thing, it's expensive, and for another, we're told to use it sparingly, especially in summer. Instead of chicken, I used a can of refried beans and a can of black beans. This was a very fast dinner to make, and it was very yummy. If you want to use chicken instead of beans, I'm sure that would taste even better.

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2 cups cubed cooked chicken
1 package cream cheese, softened
8 flour tortillas (or 10 corn tortillas)
1 cup plain yogurt or sour cream
1 cup salsa
2 cups shredded cheddar cheese
1 can sliced ripe olives, drained
Shredded lettuce and chopped tomatoes
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In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cp chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13"x19" baking dish.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 F for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Serve with lettuce and tomatoes if desired.