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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

The lineup of ingredients is pretty simple. Check it out!

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Next, add in the melted butter and stir until large crumbles form.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once it’s smooth, spread it over the top of the pressed graham crackers.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

 
 
 
Tasty Kitchen Blog: Lemon Icebox Delight. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Tonya of 4 Little Fergusons.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Lemon Icebox Delight

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

  • 1 cup Graham Cracker Crumbs
  • 1 stick Melted Butter
  • ½ cups Sugar
  • 8 ounces, weight Cream Cheese, Softened
  • 16 ounces, weight Cool Whip, Thawed, Divided
  • 1-½ cup Powdered Sugar
  • 1 cup Lemon Juice
  • 1 whole Lemon, Zested
  • 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Oven Fried Guinness Onion Rings

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

They always say the way to a man’s heart is through his stomach, and Lauren definitely helped me win the love of my husband all over again with these Oven Fried Guinness Onion Rings! If your hunny-bunny loves a good stout beer, like mine does, he will love this recipe too.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

The ingredients are super simple and make perfectly crunchy onion rings. I definitely like these way better than the fried version.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Using a sharp knife, peel and slice your onion into 1/2-inch rings. Place them in a large bowl and pour the buttermilk and part of the Guinness over the top. Lauren recommends letting them rest, covered, in the fridge for at least five hours. And she says they’re even better if left overnight.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

When you’re ready to prep your onion rings, I go with the “trip-dip” approach, preparing one bowl of seasoned flour for dredging, one bowl (or pie pan, in my case) of eggs and buttermilk as a wash, and one final pie pan of the panko and cornmeal to give the onion rings that uber-crunchy coating.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Next, gingerly gather your sliced onions from the buttermilk bath and dredge them in the flour, then the egg wash, and finally into the panko, coating them completely.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Place them onto a nonstick baking sheet that has been sprayed with additional nonstick spray, and bake!

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

But don’t forget the Guiness gravy! While the onion rings are in the oven, melt your butter in a skillet or saucepan. Whisk in the flour to form a roux. When the roux turns golden brown, whisk in the Guinness and chicken stock until smooth.

 
 
 
Tasty Kitchen Blog: Oven Fried Guinness Onion Rings with Stout Gravy. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lauren of Climbing Grier Mountain.

Be prepared to chow down and fight off your honey for these onion rings! Go visit Lauren at Climbing Grier Mountain for this and so many other inspired recipes, like her Spicy Reuben Chowder and other recipes in her TK recipe box. Jaw-droppers, all of them.

 
 

Printable Recipe

Oven Fried Guinness Onion Rings with Stout Gravy

See the full recipe post on Climbing Grier Mountain’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

A fun appetizer to celebrate St. Patrick’s Day!

Ingredients

  • FOR THE ONION RINGS:
  • 2 whole Yellow Or Sweet Onions, Cut Into 1/2 Inch Rings
  • 3 cups Buttermilk
  • ½ cups Guinness
  • 2 cups All-purpose Flour
  • 2 teaspoons Paprika
  • 2 teaspoons Kosher Salt, Divided
  • 3 whole Eggs
  • 2-½ cups Panko
  • ¼ cups Fine Cornmeal
  • Parsley, Garnish
  • FOR THE STOUT GRAVY:
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons All-purpose Flour
  • ¾ cups Chicken Stock
  • ¼ cups Guinness Beer

Preparation Instructions

For the onion rings:
In a casserole dish, place sliced onions and cover with 2 cups buttermilk and beer. Cover dish with foil and put in fridge for at least 5 hours or for better results overnight.

Preheat oven to 450ºF. Remove onions from fridge and set aside. In a large bowl, combine flour, paprika, and half the salt. In another bowl, mix together remaining buttermilk and eggs. Take half of the flour mixture and add it to the buttermilk and give it a good whisk. In another large bowl, combine panko, cornmeal, and remaining salt.

Spray two baking sheets with nonstick cooking spray. Take an onion slice, dip into the flour, then the buttermilk, and then the panko. Place on baking sheet. Repeat with remaining onion slices. Bake onions for about 15 to 20 minutes, flipping midway. Bake until crispy. Garnish with parsley and serve gravy alongside.

For the stout gravy:
Preheat a sauce pan to medium heat. Melt butter. Add the flour and begin to whisk creating a roux. Let the flour cook out for a minute. Add the chicken stock and stout. Continue to whisk until thickened, about 5 minutes. Remove from heat.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Greek Lamb Naan Pizzas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Who doesn’t wish they got to travel more often? It’s so much fun to experience new cultures and see grand new places. But more often than not, life happens and throws all kinds of monkey wrenches into plans and dictates that we be responsible human beings who pay bills. How boring!

But even if we can’t fly out to new and exotic places, we can experience all the flavors these exotic places offer through cooking! Marie has a great twist on pizza with these Greek Lamb Naan Pizzas with tons of Greek Isle flavor, perfectly portioned for individuals.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Here are the ingredients for the pizza. No trip to a specialty store needed!

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Chop up all of your ingredients before hand, starting with the kalamata olives and the marinated artichoke hearts.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Then halve, seed and thinly slice the cucumber. Set the cucumber aside until the pizzas are cooked. They will go on cold.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Once all your veggies are chopped, brown the ground lamb in a skillet until it is cooked through. Drain away the excess oil and fat.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Top naan bread with tomato sauce. Slather thoroughly.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Next, top the naan with ground lamb, onion, olives and artichoke hearts. Bake until the pizzas are heated through and the veggies start to get crisp.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

Once the pizzas are out of the oven, top them with the reserved cucumber.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

And of course, a boat load of crumbled feta. Obviously.

 
 
 
Tasty Kitchen Blog: Greek Lamb Naan Pizzas. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Marie of Little Kitchie.

A big thanks to Marie for this wonderful dish! Be sure to check out her blog, Little Kitchie , for more amazing recipes, like these Salty Dark Chocolate Pistachio Cookies!

 
 

Printable Recipe

Greek Lamb Naan Pizzas

See the full recipe post on Marie @ Little Kitchie’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Bright, fresh Greek flavors on crispy naan bread … Heaven!

Ingredients

  • 2 Tablespoons Olive Oil, Divided
  • ½ pounds Ground Lamb
  • 4 whole Naan Breads
  • ½ cups Tomato Puree (like Pomi)
  • 1 cup Shredded Mozzarella
  • ½ cups Thinly Sliced Red Onion
  • ½ cups Kalamata Olives, Pitted And Halved
  • ½ cups Sun-Dried Tomatoes, Chopped
  • 1 whole English Cucumber, Seeded And Sliced
  • ½ cups Crumbled Feta Cheese

Preparation Instructions

Preheat oven to 400 F. If using a pizza stone, place it inside the oven to preheat.

While the oven is preheating, heat half of the olive oil in a skillet over medium-high heat. Add the lamb and cook until browned and completely done, breaking up the meat as it cooks. Transfer to a paper towel-lined plate and set aside.

Lightly brush one side of each naan with olive oil. Once the oven is preheated, place the breads on the pizza stone or on a baking sheet and bake for 5 minutes. Remove from the oven.

Spread about 2 tablespoons of tomato puree over each pizza. Divide the lamb, mozzarella, onion, olives, and sun-dried tomatoes evenly over each pizza. Return to the oven and bake for 10 more minutes, until cheese is bubbly.

Remove pizzas from the oven and top with cucumbers and feta. Enjoy!

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Megan {Country Cleaver}

Cookie Butter Granola

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

If you have not yet tried cookie spread, this is the perfect way to get started. That is, if you’re interested in doing something with it besides eating it with a spoon—my chosen method of consumption. This Cookie Butter Granola from TK member Justine is packed with nuts, hefty oats, and protein-packed peanut butter, making it practically a health food! Justify this however you must, because it’s a winner that you have got to try!

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

This recipe comes together very quickly, using only two bowls and one baking sheet. Recipes with little clean up are definitely a win.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

First, chop the cashews and almonds (if you’re not able to find sliced almonds).

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

In a large bowl, stir together the oats and the chopped nuts. Set aside momentarily.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

In a smaller bowl, whisk together the cookie butter, peanut butter, brown sugar, and honey.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

Once it’s smooth, pour it into the oat and nut mixture and stir together.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

If the mixture is too tough to mix with a spoon, use your hands.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

Then pour the mixture onto a non-stick baking sheet. Smooth out the mixture and bake in a pre-heated oven.

 
 
 
Tasty Kitchen Blog: Cookie Butter Granola. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Justine of Cooking and Beer.

Once it’s out of the oven, let it cool before handling it. Then break apart any large pieces of granola and save in an airtight container.

Thank you Justine for this fantastic recipe. Try more of her recipes in her TK recipe box, filled with over 200 recipes! And take the time to visit her blog Cooking and Beer for more cooking fun.

 
 

Printable Recipe

Cookie Butter Granola

See the full recipe post on Justine Sulia (Cooking and Beer)’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Cookie butter and oats come together in this delicious and extremely addictive granola!

Ingredients

  • 4 cups Old Fashioned Oats
  • 1 cup Cashews
  • 1 cup Sliced Almonds
  • ½ cups Cookie Butter
  • 2 Tablespoons Peanut Butter
  • ⅓ cups Light Brown Sugar
  • 2 Tablespoons Raw Honey
  • ½ teaspoons Fine Sea Salt
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cayenne Pepper (optional)

Preparation Instructions

Preheat your oven to 325 F and line a large lipped baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, combine the oats, cashews and almonds. Stir until thoroughly mixed.

In another small bowl, whisk together the cookie butter, peanut butter, brown sugar, honey, salt, cinnamon, nutmeg and cayenne pepper (if using) until smooth. The cayenne pepper gives it a nice kick, but if it’s too much for you, just eliminate it.

Stir the wet ingredients into the dry ingredients, until all ingredients are evenly dispersed. Pour the mixture onto your prepared baking sheet and even it out into a thin layer. Press down on the granola to compact it.

Bake at 325 F for 25 minutes. Remove pan from oven. Stir the mixture and press down once again. Bake for an additional 15 minutes or until the granola is golden and solid.

Remove from oven and let it cool completely on the baking sheet, then break into chunks and store in an airtight container for up to a month.

Serve with fruit, yogurt, a drizzle of honey or all by itself! Enjoy!

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Buttermilk Pie

Posted by in Baking

You can’t beat a classic, and by the looks of it, Buttermilk Pies are a big deal here on Tasty Kitchen! There are so many variations of this Southern classic and it was hard to choose where to begin. Cassie had a very well-loved recipe that has received some pretty stellar reviews.

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Buttermilk-Vanilla Glazed Cronuts

Posted by in Baking

I love a good food fad. I remember the first time I heard the word “cronut” and I was utterly confused! But I was also equally intrigued. How could a mash up of croissant and doughnut possibly be a bad thing? When I saw Chris Castro's recipe for

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Thai Chili Coconut Shrimp Skewers

Posted by in Step-by-Step Recipes

There isn’t anything better than the smell of good BBQ. It’s a summer time staple. And no recipe has had me longing for summer as much as John Thai Chili Coconut Shrimp Skewers. John is a BBQ…

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Spicy Pulled Chicken Sliders with Bacon Queso Guacamole

Posted by in Step-by-Step Recipes

Mexican food and I have a special bond. I love it, it understands me and I can’t ever turn it down. It’s my food kryptonite. So when I saw Serena’s recipe for Spicy Pulled Chicken Sliders with Bacon Queso Guacamole, I just swooned.       The list of ingredients wasn’t overly complicated, and it […]