2 cups of sugar 1 cup butter-flavored Crisco ½ cup of butter 3 eggs- add one at a time 4 cups of flour 1 ½ tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt 3 tsp. lemon juice Zest of one lemon 6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer Glaze 1 cup of powdered sugar Juice of one lemon
Directions:
Preheat oven to 375 degrees.
Cream sugar, shortening, butter, and eggs. Add lemon juice.
Mix dry ingredients lemon zest, and crushed lemon heads.
Fold dry ingredients into creamed mixture.
Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.
Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.
This is a soft cookie, it keeps well. Serving size 48
Combine first 3 ingredients. Let stand 5-10 minutes. Add flour and salt. Pour in a well greased 9X13 pan. Dough will be VERY sticky, do not add extra flour. Let rise 10 min-2 hours (depending on the density desired).
1/4 cup butter
Garlic seasoning to desired taste
1/8 cup fresh grated parmesan
Cover dough with butter mixture. Bake at 350 for 15-20 minutes. Cut into desired size and shape.
1 cup brown sugar ( I have also used granulated...delicious!)
1 cup butter
1-2 cups chocolate chips (milk or semisweet)
optional:
crushed pecans
slivered almonds
Line cookie sheet with aluminum foil. Place saltine crackers side to side covering the entire cookie sheet.
Combine sugar and butter in a sauce pan, bring to a boil and continue boiling for 3 minutes. Pour mixture over saltine crackers. Spread evenly over crackers with a metal spoon that has been sprayed with cooking spray.
Place in a 400 degree oven for 5-6 min. The mixture will start to bubble and darken in color.
Remove from oven and sprinkle with chocolate chips Let chips sit for a couple of minutes until melted, spread over crackers. Use desired amount of chocolate chips depending on how thick you want the chocolate chip layer. Now sprinkle with nuts, peppermint...be creative!!
Melt butter in sauce pan. Add flour, making a roux. Add milk and heat until thickened, want sauce a little bit thicker than gravy. Add ranch mix, parmesan, and sour cream. Add salt to taste.
Place thinly sliced potatoes in a 9X13 pan layer with sauce (similar to making lasagna: a layer of potatoes, a layer of sauce, repeat...)
Sprinkle top of casserole with parmesan cheese. cover with aluminum foil. Bake at 400 for 45 minutes or until potatoes are cooked through. Remove foil for last 15 minutes of baking.
2 tablespoons active dry yeast 2 cups warm water 1/3 cup sugar 1/3 cup butter, softened 1 egg 2 1/2 teaspoons salt 2/3 cup nonfat dry milk 5-5 1/2 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough. There is a great youtube video of how to shape these rolls like the professionals!
Cover the rolls with a towel or lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Lightly brush with melted butter.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
1 cup cooked rice, warm or at room temperature 1 cup cooked, shredded chicken 1 can black beans, rinsed and drained 1 green onion, finely sliced (white and green parts) 1/2 red or green pepper, diced 1/4 cup fresh cilantro, chopped juice of 1 lime 1/2 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar) Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
