Lemon Crinkle Cookies

Lemon Crinkle Cookies

In a large bowl, cream until light and fluffy:
1/2 cup softened butter (yes real butter)
1 cup granulated sugar

Whip in:
1/2 tsp. vanilla
1 whole egg
1 tsp. lemon zest
1 Tbl. fresh lemon juice

Scrape sides of bowl and mix again.

Combine dry ingredients in a separate bowl with a wire whisk:
1 1/2 cups all-purpuse flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda

Stir the dry ingredients into the wet ingredients slowly until just combined.
Scrape sides of bowl and mix again briefly.

On a large plate, pour
1/2 cup powdered sugar
Shape heaping teaspoon of dough into a ball and roll in the powdered  sugar.

Place on baking sheet and repeat with remaining dough.

Bake 9-11 minutes (7-9 minutes if using dark non-stick baking sheets) or until bottoms begin to barely brown and cookies look matte (not melty or shiny

Remove from oven and allow cookies to cool for 3 min. on the baking sheet before transferring to a cooling rack.

I love the taste of fall..

Ingredients for Caramel Apple Trail Mix:
(equal parts)

• Apple Chips
• Banana Chips
• Caramel Bits (if your store doesn’t have them, you can chop up soft caramel candies)
• Cashews
• Chocolate Chips
• Small Pretzels
• Peanut Butter Chips

Mix all ingredients together and store in an airtight container.

Original post by Make and Take

Healthy Loaded Nachos..YUMMY Summer Food

Ingredients

• 
  Preparation 24 large baked tortilla chips (about 3 oz.)
• 2 teaspoons canola oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1/2 cup canned black beans (rinse and drain before measuring)
• 12 cherry tomatoes, halved or quartered
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• 1/2 cup shredded low-fat Cheddar
• 1/2 avocado, diced
• 1/2 cup reduced-fat Greek yogurt

1. 1. Preheat broiler to high. Line a broiling pan or large, rimmed baking sheet with foil and mist with cooking spray. Arrange tortilla chips, overlapping slightly, in a single layer on top of foil.
2. 2. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until tender and translucent, about 3 minutes. Add garlic, sprinkle with chili powder and cook, stirring, until fragrant, about 1 minute longer. Stir in beans and tomatoes. Cook, stirring, until just warmed through, about 2 minutes. Stir in lemon juice and cilantro. Season with salt and pepper.
3. 3. Spoon bean mixture onto center of chips and spread evenly. Sprinkle cheese evenly on top. Broil, watching constantly and turning pan often, until nachos are hot and cheese is bubbly, about 1 minute. Remove pan from broiler, sprinkle avocado over nachos and garnish with dollops of yogurt. Transfer to a platter and serve immediately.

Im always on a quest to find the best chocolate chip cookie.. I found another one..

My Favorite Chocolate Chip Cookie

Makes 24 cookies

Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips

How to Make

1. Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
2. Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until evenly incorporated.
4. Stir in all chocolate chips until evenly distributed.
5. Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
6. When ready to bake preheat oven to 350°
7. I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
8. Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

Notes

These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect! If you prefer a more "done" cookie, increase baking time 1-2 minutes.

A twist to Deviled Eggs..Yup its happening on Mothers Day..

Deviled Eggs La Idaho® Potatoes

2 medium Idaho® potatoes, scrubbed and pierced12 hard boiled eggs, shells removed and halved lengthwise
½ cup mayonnaise
⅓ cup milk
3 tablespoons prepared yellow mustard
2 teaspoons sugar
¼ teaspoon salt
Paprika to garnish

Wrap each potato individually in a paper towel and place in microwave about ½-inch apart. Microwave on high setting 5-6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.

Place 12 egg yolk halves in large bowl and place all of the egg white halves on a large serving plate. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.

Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve.
http://recipes.idahopotato.com/deviled-eggs-a-la-idaho-potatoes/

Whatchamacallit Popcorn

You can bet I'll be making this..

Whatchamacallit Popcorn

Makes about 8 cups

Ingredients

• 1/2 cup unpopped popcorn kernels (makes about 6 cups popped)
• 2/3 cup brown sugar, packed
• 2/3 cup light corn syrup
• 3 Tbsp butter
• 1 tsp salt
• 1/2 cup creamy peanut butter
• 2 cups Rice Krispie cereal
• *optional 2-3 cups chopped Whatchamacallit candy bars
• 1 cup semisweet chocolate chips

How to Make

1. Preheat oven to 250°
2. Line a large jelly roll or roasting pan with parchment paper.
3. In a large bowl make your popcorn in an airpopper popcorn maker. Set aside.
4. In a medium sauce pan combine brown sugar, corn syrup, butter and salt. Bring to a boil and let boil on medium heat for 3 minutes. Remove from heat and stir in peanut butter until smooth.
5. Pour peanut butter caramel over top the popcorn and before mixing sprinkle the Rice Krispie cereal on top.
6. THEN mix everything together, making sure the popcorn and cereal get coated in mixture.
7. Spread popcorn into the prepared pan and bake for 1 hour, stirring every 15 minutes.
8. When popcorn is done spread it out onto a parchment lined counter to cool, breaking apart large pieces.
9. Sprinkle chopped candy bars evenly over top.
10. Melt chocolate chips in a heavy zip-top container in 30 second increments, squeezing after each, until melted. Snip off the end of the bag and drizzle over top popcorn and candy bars.
11. Allow chocolate to set completely.

Notes

store in an airtight container for up to 3 days.

http://cookiesandcups.com/whatchamacallit-popcorn/

Broccoli, Grape, and Pasta Salad

Broccoli, Grape, and Pasta Salad

1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli 
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Southern Living
SEPTEMBER 2011

Just in time for Easter Beacon Cheddar Deviled Eggs...

Bacon-Cheddar Deviled Eggs Recipe 12 hard-cooked eggs 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled 2 tablespoons finely shredded cheddar cheese 1 tablespoon honey mustard 1/4 teaspoon pepper Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen. Editor’s Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey. Source: http://cookingschoolblog.com

Cream cheese Biscuits..

Here is the recipe, which was incredibly easy to make:


8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing


Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball.  Turn the dough out onto waxed paper and divide into two rounds.  Flatten.  Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.


When ready to bake, preheat oven to 425 degrees.


Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour.  Sprinkle the top lightly with flour.  With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick.  Fold the dough over to make it 1/2 inch thick.  For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.  The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.  Roll out the second portion when ready to bake.


Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart.  Refrigerate the biscuits for 10 to 20 minutes until cold.  Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown.  After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.  If so, slide another packing pan underneath to add insulation and retard the browning.  Continue baking another 4 to 6 minutes until the biscuits are light golden brown.  When the biscuits are done, lightly brush the tops with butter.  Turn the biscuits out upside down on a plate to cool slightly.  Serve hot, right side up.

You are going to LOVE this..Yummy Rummy Tummy..Sorry got carried away..

Mediterranean Beef with Pasta

• 1 1/2
  pounds lean beef stew meat, cut into 1-inch pieces
• 1
  tablespoon olive oil
• 3
  medium carrots, cut into 1/2-inch slices
• 1
  medium yellow sweet pepper, seeded and cut into 1-inch pieces
• 1
  medium onion, cut into thin wedges
• 2
  cloves garlic, minced
• 1
  teaspoon dried Italian seasoning, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  14 1/2 ounce can diced tomatoes, undrained
• 1/2
  cup lower-sodium beef broth
• 1 1/4
  cups zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces (1 medium)
• 6
  ounces dried whole grain penne pasta
• 1
  recipe Basil Gremolata

directions

1.In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quartslow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

3.If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain.

4.Serve meat mixture over pasta. Sprinkle with Basil Gremolata.

Basil Gremolata

Yield: about 1/3 cup

ingredients

• 2
  tablespoons finely shredded Parmesan cheese
• 2
  tablespoons snipped fresh basil
• 2
  cloves garlic, minced

directions

1.In a small bowl stir together cheese, basil, and garlic.

nutrition facts (Mediterranean Beef with Pasta)

• Servings Per Recipe 6,
 
• cal. (kcal) 371,
 
• Fat, total (g) 13,
 
• chol. (mg) 64,
 
• sat. fat (g) 5,
 
• carb. (g) 31,
 
• Monosaturated fat (g) 6,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 5,
 
• sugar (g) 6,
 
• pro. (g) 32,
 
• vit. A (IU) 54,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 6,
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 97,
 
• Cobalamin (Vit. B12) (µg) 4,
 
• sodium (mg) 403,
• Potassium (mg) 889,
 
• calcium (mg) 81,
 
• iron (mg) 4,
 
• Mark as Free Exchange () 0,
 
• Percent Daily Values are based on a 2,000 calorie diet