Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Cream butter and sugar. Add flour and form a stiff dough (best to use your hands).  Bake at 325   for 15 - 20 minutes or until lightly golden brown.  While crust is baking, prepare next layer:

2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
Grated rind of 1/2 lemon (optional)
Powdered sugar

Beat eggs; set aside. Mix sugar and flour in separate bowl and gradually beat into eggs.  Add lemon juice and rind and mix until incorporated.  Pour over hot crust after it has finished baking.  Bake another 15 - 20 minutes at 325  .  Remove from oven and sprinkle with sifted powdered sugar.

Let cool and set for several hours before serving.

Bean Dip / Refried Beans

2 cups dry pinto beans

6 cups water

5 jalapeno rings (more or less for more heat)

2 tsp. seasoning salt

2 tsp. onion powder

1 tsp. cumin

2 tsp. chili powder

¼ cup butter

¼ cup milk or cream

Place beans and water in a slow cooker on high for 5-6 hours. Or in an instant pot for 30 minutes on high (90 minutes total)  Drain water and place in a food processor. 

Add rest of ingredients except cheese and pulse until smooth (adding more water to make desired consistency).  Mix in cheese if desired.

Serve with chips, or make burritos or quesadillas on tortillas with cheese and heat on griddle - top with lettuce, tomatoes, avocados, corn, cilantro, and homemade ranch dressing.

 HERE.