Best Ever Lentil Soup

1 large onion, diced
1 cup carrots
1 cup celery
1 large russet potato, diced
1/2 cup pearl barley
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 can diced tomatoes
1-2  cups diced ham
1 cup lentils
4 cups chicken stock
4 cups ham stock
1/4 teas tyme
salt and pepper to taste
pinch red pepper powder
 Saute veggies in olive oil and butter.
Combine remaining ingredients in crockpot or regular stock pot. Simmer on low all day if you are using a crockpot. Simmer 1 hour if using regular pot.

Spli Pea Soup

4 cups water

4 cups ham broth

1 ham bone (opt)

2 cups diced onion

2 cups diced carrots

1 cup diced celery

1 Tbsp butter

2 Tbsp olive oil

2-3 cups dry split peas

2 -3 cups diced ham

2 bay leaves

1 Tbsp minced garlic

1/8 teas. white pepper

1-2 teas salt. (opt)

1 large russet potato diced

Soak your peas overnight or at least 2 hours.

Put all ingredients in pot except potato. Bring to boil, reduce heat and simmer on low approximately 1-2 hours, Stirring occasionally. Add potato last 45 minutes of cooking.

(Or put in a crockpot on low for the day, add potato the last hour if you use a crockpot)

Lemon Dream Cake

1 box french vanilla cake mix, mixed according to directions
1 can lemon pie filling
1 can lemon frosting
1 pkg. cool whip, thawed. (8 oz.)
Mix cake mix according to directions and pour into 13x9 pan. Drop pie filling onto cake mix. Take a knife and swirl through it. Bake 350 degrees for 40 minutes or until middle does not jiggle. Let cool completely. When cake is cool combine frosting and cool whip and spread over cake.  Refrigerate.

Marty's Special Mexican Casserole

2 c. cooked, shredded chicken

1 can drained corn

1 diced onions

1/2 c. chopped red pepper

1 can black beans, rinsed and drained

2 c. medium salsa

1 can green chilies

Salt and pepper

8 flour tortillas (or corn) if desired

2 c. shredded cheddar/jack cheese

4 large eggs

2 1/4 c. milk

Mix first 8 ingr. together. layer in a 10x13 casserole dish using 1/3 of mixture. Layer 1/3 cheese, 1/3 tortillas. Repeat. Beat eggs and milk and pour over mixture. Bake 350 degrees, 45 minutes. Before serving sprinkle with a little cheese, serve with sour cream.

Cherry Tomato Squash Bake

1 1/2 c. half moon sliced zucchini
1 1/2 c. half moon sliced yellow squash
3 c. half moon sliced cherry tomatoes
2/3 c. panko bread crumbs
1/4 c. fresh grated parmesan cheese
3 tbsp. chopped parsley
1 clove garlic, minced
1 teas. grated lemon zest
1/2 teas. salt
1/4 teas.pepper
1 tbsp. oil
400 degree oven. 9 in square glass pan greased.
Spread squash and tomatoes on bottom of dish.
In medium bowl mix remaining ingredients except oil until well blended. Sprinkle with oil.
Bake uncovered 30 minutes or until light brown and bubbly.

Lemon Pudding Cake

3 tbsp butter

1 c. sugar

3 egg yolks

1/3 c. flour

1/4 c. lemon juice

1 teast grated lemon rind

1 c. mild

3 egg whites

1/4 teas salt

Heat oven to 350.

Cream butter, add sugar and cream together. Add beaten egg yolks, mix unwell. Hand stir in flour, lemon juice, grated rind and milk in order named.

Beat egg whites with salt until stiff but not dry, fold in last.

Turn into greased pan. Set pan in hot water and bake for 35 minutes

Can be served as is or turned upside-down for effect.

Marty's Key Lime Pie

Lime Filling:

4 teas. grated zest plus 1/2 c. strained lime juice, 3-4 limes

4 large egg yolks

1 14 oz can sweetened condensed milk

Graham Cracker Crust

10 full graham crackers, processed to fine crumbs (1 1/4 c.)

3 tbsp. sugar

5 tbsp unsalted butter

Whipped Cream Topping

3/4 c. heavy cream

1/4 c. confectioners sugar

1/2 lime, slice thin and dipped in sugar