BUTTERMILK SYRUP (from Mauri)

1 ½ c. white sugar
3/4 c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract (AFTER)

In medium saucepan stir together all ingredients. Bring to a boil for 7 minutes, stirring. Remove and add vanilla.
*You can make the buttermilk by using 1 1/2 t. lemon juice and the rest milk and letting it sit for about 10 minutes. You could also use vinegar instead of lemon juice, but I have learned that it doesn't work so great when you add baking soda to the mix. I probably should have learned that in 3rd grade. *
By the way, when I (Mauri) made this it boiled ALL over on my stove. That was not fun to clean up. So make sure you stir as you go...or use a bigger saucepan. That was my mistake.

Lemon Chicken Soup

1 Tb. olive oil
1 onion, minced
3-5 garlic cloves
1/2 chicken
3 bay leaves, broken
1 can chicken broth
2 cups chopped potatoes, zucchini, carrots, and celery
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
1 lemon
cilantro
Heat oil on medium high in a large pot. Add the onion, garlic, and chicken. Brown the chicken on both sides. Add the bay leaves and broth and as much water needed to cover chicken. Boil until the meat falls off the bone. Remove chicken and cool. Remove bones and skin then add meat back to the pot. Add the vegetables, salt, pepper, and lemon pepper. Cook until the veggies are tender. Dish into bowls and top with freshly squeezed lemon juice and cilantro.

Black Bean Chicken

2 cans black beans (I usually just use 1)
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
-This is a low fat, low carb meal.

Lemon Brownies

2 cubes margarine, softened

2 c. sugar

Cream together.

Add:

4 eggs, beating well after each

2 t. lemon extract

1 t. lemon zest

dash of salt

1 1/2 c. flour

Bake in greased 9x13 pan for 25-30 minutes.

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 t. lemon zest.

Glaze while brownies are warm.

These are SO yummy!! I didn't have lemon extract, so I used twice as much lemon juice instead and they turned out  delicious!