Glazed Lemon Cookies

These are GOOD! I found them here, and she got them from there...any way you want to give credit, they are way good. At first mine came out of the oven a little crispy (under-bake them!) but after sitting with frosting they were just fine...so fine that I've eaten most of them by myself!

They are very light (in taste, at least) and perfect for spring (although I'll eat them year round!) Enjoy!

http://cafejohnsonia.blogspot.com/2008/04/how-to-glazed-lemon-cookies.html

Glazed Lemon Cookies
From Cooks' Illustrated
MAKES ABOUT 30

Lemon Cookies
¾ cup (5 1/4 oz.) granulated sugar
2 Tbsp. grated zest plus 2 Tbsp. juice from two lemons
1 ¾ cups (8 1/4 oz.) all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
12 Tbsp. ( 1 1/2 sticks) cold unsalted butter, cut into ½” cubes
1 lg. egg yolk
½ tsp. vanilla extract

Lemon Glaze
1 Tbsp. softened cream cheese
2 Tbsp. lemon juice
1 ½ cups (6 oz.) powdered sugar

1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees F.

2. In the bowl of food processor, process granulated sugar and zest until it looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over. Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.In a measuring cup or small bowl, beat lemon juice, yolk, and vanilla until combined.With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.

3. Turn dough and any dry bits out onto counter (or board); working quickly, gently knead the dough together to ensure no dry bits remain and dough is homogeneous.Roll dough into cylinder approximately 10 inches long and 2 inches in diameter.Center dough on piece of parchment (waxed paper or plastic wrap will work in a pinch ). Fold paper over dough.Grasp one end of parchment. With other hand, use bench scarper to firmly press parchment against dough to form uniform cylinder.Roll parchment and twist ends together to form tight seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using a sharp chef's knife, slice dough into rounds 3/8-inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.

5. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on baking sheet about 5 minutes, using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

Lemon Glaze:

1. Whisk cream cheese and lemon juice in a medium nonreactive bowl until no lumps remain. Add powdered sugar and whisk until smooth.

2. When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with the back of spoon. (I sometimes put the glaze in a zipper lock plastic bag, snip off the end, and drizzle or dollop the glaze on top of the cooled cookies.)

Let cookies stand on a wire rack until glaze is set and dry, about 1 hour.

Pepperoncini Beef - Crockpot

This comes from my friend Bethany Mott's blog (http://lollipoprecipebox.blogspot.com/2009/05/pepperoncini-beef.html) It's pretty good. I personally don't like the way it smells as it cooks (you all know my nose), but I DO like the taste. Jim says it's a keeper, and its way easy.

1 3-4 lbs roast
1 16 oz jar pepperoncinis (everything in the jar - juice, stems, peppers)
1 T garlic, minced

Put in crockpot, cook on low 6-8hrs (we did high 4 hrs). Shred (or cut in pieces as we did) and serve on a bun.

We let Jim eat our peppers for us.

Try it - sounds odd, but its good! It's NOT spicy like you think it will be!

Easy Tortilla Soup

Need:
1 onion
3 cloves garlic
1 Jalapeno Pepper
3/4 t. Oregano
1 t. Cumin
4 c. Chicken broth
2 cans diced tomatoes
Juice of 1 lime

Topping ideas:
Cooked shredded Chicken
sour cream
tortilla strips(baked)/chips
avocado
Cheese
cilantro

Sauté onion in oil. Add garlic and Jalapeno pepper. Sauté until soft. Add cumin and oregano stir until spices infuse their flavor. Add Chicken broth and tomatoes. Bring to a boil. Simmer for 10 min.
Add lime juice. Blend up the soup with an inversion blender or just in the blender. Serve with your toppings. Enjoy!!!

This soup freezes well, is very filling and healthy.

Ericas Chicken Caesar Bowtie Salad

Chicken Caesar Bowtie Salad

One bag Caesar salad (you can purchase a pre-made bag or just buy a head of lettuce)
Caesar dressing (if you have a pre-bagged salad it will be included but you'll need more dressing)
4 diced chicken breasts cooked, seasoned with salt and pepper to taste
3 cups cooked and cooled farfalle (bowtie) pasta {Or any other kid of pasta Bowties are good)
croutons
tomatoes and any other vegetable you would like (if desired)
coarsely shredded Parmesan cheese

Toss salad, Pasta croutons and cheese. Add chicken. Add packet of dressing if using bagged salad or add 2/3 cup Caesar dressing if using head of lettuce. Toss all ingredients together and serve with garlic bread, bread sticks or what ever you deem tasty.
++add Caesar dressing to taste. I always go on the lighter side and then have some handy if someone wants more on their portion++


I just make a Caesar salad and add pasta to it.
***This came from ericasbloggityblog.blogspot.com*** Thanks Rachael

Ericas Cream Cheese Chicken Enchilada's

Cream Cheese Chicken Enchilada's

8-10 Flour tortillas..( I filled a lot more than that.... I think I did 12 regular size and then 6 corn)

FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded
1 can green chilies
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

Mix everything except chicken and shredded cheese. Then Add the chicken and Shredded cheeses. (It is a lot of cheese and chicken to add so I used my hands to mush it together)

Fill your tortillas, generously. (the cook yourself are the best with this.) Place in Greased 9X13 Pour red chili sauce with cream on top. Top with more Shredded cheese. Bake 350 degrees for 25-30 min.

RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream

In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.


**This recipe is from ericasbloggityblog.blogspot.com ***

Spinach-Pasta Toss

It tastes like a restaurant dish, but is way easy! Originally from the Spring '09 Food & Family magazine, I adapted it to what I had. I'll post the original and then say what I did.

1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
2 C penne pasta, uncooked
1 C water
1 pkg (9 oz.) baby spinach leaves
1 C Kraft 2% Milk Shredded Italian 3 cheese blend

Boil tomato, pasta, and water in large saucepan. Stir. Cover. Simmer on medium-low heat 10 min. Uncover. Simmer 1 min. or just until pasta is tender. Add 1/2 of the spinach. Simmer, covered, 2min. or until wilted. Stir. Repeat with remaining spinach. Served topped with cheese.

*I only had a regular diced tomato can, so I used it and some italian seasoning (maybe 1 T or so). Also, we just put mozzarella and parmesan on it cause I didn't have the blend. It was good! Serve with some garlic bread and you have a meal!

Irish Soda Bread

We tried this for St. Patrick's Day and really liked it! Recipe from simplyrecipes.com. Too bad I didn't take a picture!

4 to 4 1/2 C flour
2 T sugar
1 t salt
1 t baking soda
4 T butter
1 C raisins
1 egg, lightly beaten
2 C buttermilk

Sift together the flour, sugar, salt, and soda in a large mixing bowl. Using a pastry cutter, work butter into flour mixture until it resembles coarse meal, then stir in raisins. Add egg and buttermilk and mix in with wooden spoon until dough is too stiff to stir. Kneed gently, adding more flour if too sticky. Don't overknead! Shape into a round loaf. Put on a cast-iron skillet or baking sheet. Using a serrated knife, score top of dough about 1/2" deep in an X shape. Bake about 35-45 min, at 425, until bread is golden and bottom sounds hollow when tapped with a knife. Check for doneness by putting a thin and long skewer into the center. If it comes out clean, its done. Transfer bread to a rack to cool briefly. Serve warm, or at room temperature, sliced, and if you want to you can even toast it.

*Don't get burned on your cast iron skillet when you take it out of the oven!

Microwave Popcorn!

No more buying the store-bought kind! We did this last night and it really works! Depending on your preference, you will need to add some butter and salt after its done cooking.

1/4 C popcorn kernels
1 brown lunch bag

Put kernels in the bag and fold the top down 3 little time. Put in microwave and cook for about 1 1/2 - 2 minutes. Enjoy!

The "listening until it stops popping" trick doesn't work with this, it burns before it gets quiet, so just stop it at 2 minutes or earlier. You can also put a little oil in the bag before you cook it, too.

Orange-Glazed Coffee Cake

This recipe came in the mail from "Great American Home Baking" (they wanted me to subscribe). Years later, we tried it. We've been missing out for a long time! This was way good! It is light and sweet, really good warm and still yummy the next AM for breakfast. My kids wanted this for dinner, after having a few pieces each for breakfast. Next time I'm going to put the dough in muffin tins for a better serving option and then we'll have more glaze on each bite!

Cake
1 pkg active dry yeast (scant T)
1/4 C warm H2O
1/2 C warm milk
1/2 C fresh OJ (I used canned)
1/2 C granulated sugar
1/2 C ricotta cheese (I used cottage cheese)
1 T grated orange zest
1/2 t salt
1 egg, lightly beaten
3 1/2-4 C flour

Glaze
1 large egg, lightly beaten

Icing
1 C confectioners' sugar
1 1/2-2 T fresh OJ

Dissolve yeast in warm H2O and let stand until foamy. Mix in milk, OJ, sugar, ricotta, orange zest, salt, and egg. Mix in 2 C flour, then the rest 1/2 C at a time, until a stiff dough forms. Turn onto lightly floured surface and kneed until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. (I just used my kitchenaid with dough attachment.) Place in a greased bowl, turning to coat. Cover and let rise until doubled, about 1 1/2 hrs.

Grease a 10-inch springform pan. Punch down the dough, turn onto lightly floured surface, and knead for 1-2 minutes. Divide dough into 3 equal pieces, and roll them into a 20-inch long rope (like a playdough snake). Braid the ropes together. Coil the braided dough into the pan, and tuck ends under. Cover loosely and let rise until almost doubled, about 30 minutes. Preheat oven to 425 and brush the dough with the glaze. Cook 25-30 minutes, or until golden brown. Turn cake out onto a wire rack to cool slightly. Spread icing over warm cake. Serve warm.

Sour Cream Pound Cake

This recipe is from Brother Haire, in Longmont. It is SO GOOD! I love the taste of almond it gives. It is really good plain, but also good with berries and cream on top, or used in a trifle.

1 C butter/margarine
3 C sugar
4 eggs
1 t vanilla
1 t almond extract
1/2 t salt
1/2 t baking soda
3 C flour
1 C sour cream

Cream the butter/margarine and sugar. Add eggs, one at a time, beating well. Mix in remaining ingredients except sour cream. Add the sour cream last, in small amounts, stirring well. Put in greased pan or dutch oven (yes, outside, in the dutch oven). Cook at 350 for 50-60 minutes. (I use 2 loaf pans, but it looks cool if you have a bundt pan.)

Homemade Salsa (Fresh)

This is Jim's fresh salsa recipe he learned on his mission. This recipe is an estimate of the amounts we usually do.

1/2 Onion, chopped
4 Tomatos, chopped
2 Jalapeno peppers, chopped small (usually the smaller the spicier so choose accordingly at the store)
lemon juice
salt (more than you think)

It's better chilled. Yummy!

Jim's Wahoo's Chicken

We call this Wahoo's Chicken. But, I've never eaten this at the actual restaurant. It is something you might find there, the same styleat least. All the credit goes to Jim on this one. This is his recipe.

You take a bowl and put white rice in it (or cilantro-lime rice). Then, you put on top: this chicken, shredded lettuce, salsa (we like fresh, homemade salsa-see separate recipe) and black beans (see below). Try to not over-eat!

To make the chicken, put your chicken pieces (4 boneless, skinless breasts usually serves 4-5 adults + 1 kid) on a very well pam-sprayed broiling pan. If some of the pieces are thick I cut them in 1/2. Then, generously sprinkle on the following:

Cayenne pepper (don't skimp too much)
Salt
Pepper
Onion (salt or powder)
Garlic (salt or powder)
a double-dose of Cumin (it smells stronger than it tastes)
*Is you are using onion or garlic SALT, be careful how much regular salt you put on

The chicken should be pretty "dirty" on top when its has enough flavor. Broil chicken on low, checking on it and turning it once. When it is done, cut it into bite-size pieces.

Black beans

Open can (we usually do 2), put in microwave-safe bowl. Add garlic salt. Lots. Warm up in microwave.

Chicken Salad

I fell in love with chicken salad when I was pregnant with Eric, and still eat it about once a month! This isn't an exact recipe - make the sauce and add whatever else you want! The sauce recipe is courtesy of the Crofts cousins.

Sauce:
1/2 C mayo
1/2 C sour cream
1/2 t dry ranch dressing
1 T lemon juice
2 T chopped parsley
1/2 t salt
1/2 t pepper
1 C chopped green onions

mix, then add whatever you want of the following:
-a can or 2 of cooked chicken, drained or some cooked chicken, cut into bite sized pieces
-cooked pasta (I like the tube shapes or corkscrew or smaller pastas - NOT spaghetti)
-can pineapple, drained
-can mandarin oranges, drained (add very last, they fall apart if stirred for long)
-2 C grapes, cut in 1/2 (we prefer purple)
-apple, cut into bite-sized pieces
-celery, cut into small pieces
-nuts

Serve as is (with or without pasta), on a croissant or bread, or on lettuce. It is best cold, and within the first 24 hours or so.

Overnight Orange French Toast

WAY good! It was even just as good a day later. I made a batch for J to take for his bday, and one for the boys and I -- we needed 2 batches just for our family, it was that good! I found the recipe online, it is from Bechtel Victorian Mansion Bed & Breakfast Inn. (www.bbonline.com and search recipes - they have lots of different ones!)

8 slices French or Italian bread
1/4 C butter/margarine
1/2 C brown sugar
1/4 t cinnamon
1 t grated orange rind (I used 1/2 an orange)
4 eggs, slightly beaten
2/3 C orange juice

Melt butter/margarine in 9X13 pan. Mix brown sugar, cinnamon, and orange rind and sprinkle evenly over melted butter. Mix together eggs and OJ. Dip bread slices in liquid, and place in prepared pan. Pour any leftover liquid over bread slices. Sit, covered, overnight in the fridge (or you COULD just cook now...). Bake at 400 degrees for 15 minutes or until golden brown.
If you bake it too long, sugar will carmalize. Turn out of pan immediately. Sprinkle with powdered sugar. (I just served it straight out of the pan) You don't need syrup, it is way good without it.

Enjoy!

Dinner Rolls (1 1/2 hours)

1 can evaporated Milk
1 can Water (fill the evaporated milk can)
Heat until quite warm

In mixer add:
4 c. Flour
3/4 c. Sugar
1 c. Shortening
1 T. Salt

Add warm milk to ingredients in mixer. While mixing, add 2 Eggs, and 1 1/2 T Instant Yeast. Add 4 more cups of Flour or just until it pulls from sides of bowl (not sticking on fingers). Knead 10 mins in mixer. Make into loaves or rolls. Place in warm oven for 30 mins. Bake 30 mins at 350 degrees. (About 20 huge rolls)

I put 24 in one cookie sheet. They are kindof Sweet but pretty good and nice that it is fast.

Enjoy!

Best-ever Brownies!

These brownies are from Sister Wade, Jim's seminary teacher. We went to a reunion, had these, and I left with the recipe. They are seriously the best-ever! I don't even bother making any other brownies anymore, they're just not as good. I like to slightly underbake them so they are perfectly gooey, and with the frosting as the finishing touch, I eat them with a fork. Yummy!

Brownies:
2 squares and 2 T margarine or butter
2 C sugar
4 eggs
1 1/2 C flour
1 t salt
4 T cocoa
1 t vanilla

Melt butter, add sugar. Beat eggs, add and mix well. Add flour, salt, and cocoa. Mix, then add vanilla and mix. Put into a greased 9 X 13 pan. Bake at 350 for 40 minutes.

Frosting:
1 square margarine
4 T cocoa
2 T canned milk
1/4 C milk
1 box (4 1/2 C) powdered sugar
1 t vanilla

Melt margarine, add cocoa and canned milk. Mix, then add milk and mix. Add sugar, mix, then add vanilla. Spread onto warm brownies. Let cool and cut into squares. Serves 24 (theoretically, at least).

**Let it cool completely - the hardest part. The frosting seems runny at first, but give it time.