Lemon Cookies and Glaze

These melt in your mouth and are so yummy!!!

2 cups butter (room temperature)
2/3 cup powdered sugar (I added an additional 1/2 to 2/3 cups more powdered sugar at the end)
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (yep, it's really that much!)

Preheat oven to 350*. Beat butter until creamy, and then add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.

Roll by hand (it's kind of sticky) into 1-inch balls, placing cookies about an inch apart. Bake 15 minutes on ungreased cookie sheet until bottom edges are light brown. Cool on wire racks before frosting with "lemon glaze." Makes about 5 dozen small delicate cookies.

Lemon Glaze

4 tablespoons butter
3/4 tsp. grated lemon zest
1/4 to 1/3 cup lemon juice (get juice from lemons before zesting)
2 1/2 cups powdered sugar

Combine butter, zest, juice, and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.

Soft Chocolate Chip Cookies

These are the best chocolate chip cookies ever! This is Kelly Ann's recipe - I remember visiting her at college and she had made these - yum!

3/4 cup shortening
3/4 cup butter
3/4 cup sugar
1 1/2 cups Brown Sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 (3 oz.) box instant vanilla pudding mix
4 cups flour
1 cup chocolate chips
1 cup chopped nuts or coconut (optional)

Cream butter, shortening, and sugars together. Add eggs, beating well. Sift dry ingredients together. Add to creamed mixture. Fold in chocolate chips and nuts. Bake at 350* for 8 minutes. Yield: 5 dozen

Cookie Dough Truffles

Attention all Cookie Dough Lovers! The filling of these truffles tastes like genuine chocolate chip cookie dough! (And it has no eggs!) I am SO excited to have found this. I even made some without the chocolate chips for my hubby, the chocolate-hater who loves Cookie Dough. And this recipe is EASY!!! I know Christmas is a ways off yet, but these are definitely going on my treat trays this year.

Recipe:

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1-1/2 pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen

Zucchini Brownies

Mix together:
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil

Add 2 c flour

Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean

Mint Sundae Brownies

This recipe is super easy and so delicious. I made it one day and took to my brother for his birthday and he loved it and mentioned it often. When one receives a compliment from Matt, you know it's got to be worth it:) So I made it again last night for a family dinner we had (Matt's request)and it was a hit, both with adults and with kids. So here you go!

1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.

1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.

Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.

*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.

Question for you, fellow Culinary Enthusiasts...

OK everyone,

I have a question for you. I got this recipe off the Martha Stewart show a few weeks ago. It sounded so yummy, and Martha claimed it was heart-healthy, so I gave it a whirl yesterday. It tastes delicious, but it was so crumbly! So I was wondering if any of you can look at it (or try it) and give me some pointers on how to make it not so dry. I baked it for the lowest amount of time it called for (35 minutes; I started off baking it for 30 minutes, but then it didn't quite seem done, so I put it in for 5 more minutes), so should I have baked it for even less time, or do I need to tweak the ingredients a bit to add more liquid somewhere?

Oatmeal-Raisin* Squares

* (You can substitute for the raisins any of the following: cranberries, prunes, dried apricots, blueberries, or cherries)

4 cups oats
1 teaspoon salt
2 cups flour
1/2 cup dark brown sugar
1 cup chopped nuts such as pecans, walnuts, hazelnuts or almonds (I used almonds)
1 teaspoon baking soda

Combine these ingredients in a large bowl.

Melt 1 1/2 cups unsalted butter; pour over oat mixture and add 2 teaspoons vanilla extract. Mix well. Let sit while you make the filling.

Filling:
1/2 cup boiling water
2 cups raisins
1/2 teaspoon cinnamon
Zest of 1 lemon

Let these ingredients come to a boil, cook for 2 minutes, and then take off the burner to let cool a bit.

Pat 1/2 of the oat mixture into 9x13 pan (Martha used a glass pan, I used a tin pan; would that have anything to do with it?). Purée raisin mixture; spoon onto and spread over oat mixture. Pat rest of oat mixture on top of raisin mixture. Bake at 350° for 35-45 minutes, or until golden brown. Cut with serrated knife. Makes 24 squares.

The raisin mixture made only a thin layer between the two oat layers; should I double the raisin mixture? The bottom oat layer held together nicely, but the top layer just crumbled, almost just by looking at it.

We ate this for our home evening treat just now. Everyone liked it, but we had to scrounge up a bite of vanilla ice cream to put on top to help with the dryness. So, if anyone has any tips, please send them my way, 'cause I'd love your input! Thanks in advance!

Pina Colada Smoothie

5 Tbs. Coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla ice cream
1/2 frozen banana (chunks)
1 1/2 cups frozen pineapple chunks

Pour all liquid ingredients into the blender.
Add all frozen ingredients.
Blend together until smooth.
Serve immediately.

serves 3-5

Creamy Watermelon Pie

I love to make this when we have watermelon. It's cool and refreshing!

1 pkg (3 oz.) watermelon gelatin
1/4 cup boiling water
12 oz. Cool Whip, thawed
2 cups cubed seeded watermelon
1 9" graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

Caramel French Toast

This is absolutely delicious! I may or may not have licked the pan when we were through.


Ingredients:

French Baguette, better if it's one day old
--you may use French Bread but it is not as effective bcse it absorbs more of the egg mixture


Egg Topping:
3 Eggs
1/2 C milk
1 tsp vanilla
1/4 tsp salt

Caramel Sauce:
1 C brown sugar
6 Tbsp butter
1/3 C whipping or heavy cream
1 Tbsp corn syrup

Directions:
1. Slice bread into 1-1/4" pieces.
2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.
3. Pour into 9x13" glass dish.
4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.
5. Place in 9x13"dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake in oven at 400 degrees for 20-25 minutes

Chocolate-Hazelnut Ravioli

This is already a favorite dessert for me. The combination of chocolate, hazelnut and mint is divine. This came from Giada De Laurentis on foodnetwork.com.

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375° oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with sugared mint leaves and serve.

Chocolate Bundles with Chocolate Ganache

I made these for Valentine's Day this year, along with Chocolate-Hazelnut Ravioli (recipe forthcoming). Brent loved these, and they were sooo easy. (This came from Paula Deen on foodnetwork.com)

Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate Kisses
8 miniature chocolate candy bars

Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional
Fresh strawberries, sliced, for garnish
Mint sprigs, for garnish

Bundles:
Preheat oven to 350°F. Unfold puff pastry and cut the sheet into 2 (4x4-inch) squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate Kisses and 1 miniature candy bar in the center of each pastry square. Repeat with remaining Kisses and miniature candy bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.

Ganache:
In a saucepan, bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.

Key Lime Cheesecake

I've been craving key lime things lately (and I always love cheesecake) so here is a really good recipe to fill my needs. It works great to take to parties and such.

2 3/4 c. graham cracker or vanilla wafer crumbs
1/2 c. butter, melted
2 (8 oz) pkgs. cream cheese
2 (14 oz) cans sweetened condensed milk
1/2 c. key lime juice or regular lime juice
2 Tbsp. lime peel, grated

Preheat oven to 350 degrees. Mix cracker crumbs and melted buter together. Press into a 9 x 13 pan. Refrigerate for at least 10 minutes. Beat cream cheese until light and fluffy. Slowly beat in sweetened condensed milk until the mixture is smooth. Stir in lime juice and grated lime peel. Pour over chilled crust. Bake 25-30 minutes, until center is frim to the touch. Refrigerate at least 3 hours before cutting into bars and serving.

Buttermilk Syrup

Amazingly yummy.....I was strictly a maple syrup kind of gal until I had this:

Buttermilk Syrup

1 c. butter
1 c. buttermilk (see below if you don't have buttermilk)
2 c. sugar
1/4 c. dark Karo syrup
1 tsp. baking soda
2 tsp. vanilla

Place first 5 ingredients in large sauce pan. (baking soda makes it foam up and tends to boil over, so watch carefully) Simmer on low til sugar dissolves, remove from heat and add vanilla. Serve warm. Also great as ice cream topping.

If you don't have buttermilk, make your own. You can't tell the difference.

Buttermilk
Per one cup of buttermilk do the following:

1 cup milk
1 tablespoon vinegar or lemon juice

Let these sit together in a glass measuring cup for at least 10 minutes.