Lemon Crinkle Cookies

Found these bad boys on Pinterest!!! Oh man, were they melt-in-your-mouth YUM-MIE!!!! I am a soft cookie kinda girl. I don't really care for hard, crunchy cookies...unless we are talking Oreo's here...These were soft, and yummy!!! Definitely a recipe we will make again!!!


Lemon Crinkle Cookies
submitted by Camille
(from LDS Living)

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Chicken Taco's with Pineapple Salsa

Here are the Taco's I served with the Pineapple Salsa...finally : ) It was such a yummy, and light meal! It easily can be made in the summer time, or in the broiler during the colder months!!! So good!

Chicken Taco's with Pineapple Salsa
submitted by Camille
(adapted from Family Circle Magazine)

Dressing: from previous post here

Salsa: also from previous post here

Chicken Taco's:
1 1/4lb boneless, skinless chicken, sliced into 1/2 inch strips
1/4 tsp salt
About 12 Corn tortilla's

Heat grill or broiler. Combine remaining dressing (you should have about 1/3 cup left from what you added to the salsa) with the chicken into a ziplock bag. Marinate in refrigerator for at least 15 minutes. Grill or broil chicken for about 6 minutes, turning, or until desired doneness. Sprinkle with 1/4 tsp salt. To serve, fill a warm tortilla with some of the chicken strips and some salsa, and fold up.

Creamy Lemon Crumb Squares

I found this recipe floating around Pinterest and of course had to try them. I am pretty sure I have mentioned before how much I love Lemon-y desserts. They were so very yummy and did not disappoint.

CREAMY LEMON CRUMB SQUARES
submitted by Michelle
(from The Girl who ate Everything)

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Christmas Eggs

I made these Eggs for the past 2 Christmas' and we love them! I found the recipe right before Christmas 2010, and had to try them. It is definitely a tradition we will be keeping for Christmas morning breakfast!

CHRISTMAS EGGS
submitted by Michelle
(from Sisters Cafe)

12 Eggs
1 pint whipping cream
Kosher salt

Preheat oven to 350
Butter a muffin tin. Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of teaspoons on each egg. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of Kosher salt on each egg and then pop into the preheated oven. Bake for about 12--15 minutes, depending on how soft you like the yolks. Don't bake too long or the come out hard and nasty (not that I would know or anything....). Spoon out the eggs and make sure you spoon the cream at the bottom onto the egg. So yummy!

Blueberry Pancakes

I have been making these pancakes for years. I found the recipe on the back of a Bisquick box and gave them a try. They were a huge hit and have been a regular at our house ever since. I normally make these for dinner with a side of eggs and fruit salad. We call it Upside-down dinner because we have breakfast for dinner. One of my kids favorites.

BLUEBERRY PANCAKES
submitted by Michelle

21/2 cups of Bisquick (or any other pancake mix you use is fine too. I have switched it up plenty of times).
11/4 cups milk
1/3 cup sugar
1/3 cup sour cream
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries
Stir pancake mix, milk, sugar, sour cream and eggs in large bowl until blended. Gently stir in blueberries.
Pour by slightly less than 1/4 cup onto hot griddle.
Cook about 2 minutes or until pancakes are dry around the edges.Turn; cook about 2 minutes or until golden.