Monday, February 18, 2008


Adapted from Better Homes and Garden Christmas Cookies 2007

Makes about 36


1 cup butter flavored shortening

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

2 1/4 cups all-purpose flour

2 teaspoons finely shredded lemon peel

1) Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds or until the shortening starts to get creamy

2) Add granulated sugar, baking powder, and salt and beat until combined. Scrape sides of bowl occasionally.

3) Add egg and vanilla and mix until combined.

4) Gradually add flour and beat in as much as you can with the mixer. Stir in any remaining flour and the lemon peel.

5) Divide dough in half. Roll each portion into 10-inch long logs by placing dough on wax paper along the width of the paper. Fold waxed paper over top of dough, and push along the edge of the paper and dough, forming a log. Wrap excess paper around log, and wrap in plastic wrap or zip-top bag and store in the refrigerator for 1 to 3 hours or until firm. Or Place all dough in a zip-top bag and store 1 hour, until slightly firm. Remove from refrigerator and roll into 1 inch balls (or slightly less) place on cookie sheet and press to flatten. Bake the same as the slices.

6) Preheat oven to 375 degrees F. Unwrap dough logs. And cut into 1/4 inch thick slices. Place slices about 2 inches apart on an ungreased cookie sheet. Bake 8-10 minutes or until cookies are set, but not too brown.

7) Cool on cookie sheet for 1 or 2 minutes. Transfer to a wire rack and cool completely.

8) While cookies are cooling make LEMONY CREAM CHEESE FILLING

9) Spread (or use a pastry bag and pipe) about 1 table spoon of filling or Lemon Curd on 1/2 the cookie. Top with cookie to make a sandwich. Sprinkle with powdered sugar.


Makes 1 2/3 cups (enough for at least a double batch of cookies)

8 oz Package Cream Cheese, softened

2/3 cup butter, softened

3 1/3 cups powdered sugar

1 tablespoon finely shredded lemon peel

1) Beat Cream Cheese and Butter in a large mixing bowl, with an electric mixer until smooth.

2) Gradually beat in powdered sugar until combined.

3) Stir in lemon peel

Friday, February 1, 2008



1 box Quick Bread Mix by KRUSTEAZ

3/4 Cup (1 and 1/2 sticks) butter, softened

1/2 Cup Sugar

1 Egg

1 Cup Chocolate Chips

Preheat oven to 375 degrees. Using an electirc mixer, mix butter and sugar until well blended. Add Egg and mix until blended. Add quick bread mix, with mixer on low speed until dough starts to form (about 2 minutes), add chocolate chips and keep mixing until combined.

Drop rounded tablespoons of dough, about 2 inches apart, onto lightly greased (or parchment paper covered) cookie sheet. Bake 12-14 minutes.

Makes 30-32, 2 1/2 inch cookes.

Friday, January 25, 2008


2 Avocados (ripe - soft to the touch, not mushy)

1 bunch Cilantro

1 Jalapeno (mild) or Serrano (spicy) pepper

1 Roma Tomato

1/2 small white or red onion

1 clove garlic

Lime juice (fresh or from the green plastic lime)

Salt (I prefer kosher)

1) Wash cilantro, jalapeno/Serrano, and tomato and dry.

2) Remove a hand full of Cilantro from the bunch, removing any thick stems, and finely chop.

3) Cut the Roma tomato in half, remove the seeds, and dice the remaining tomato.

4) Dice 1/2 the onion.

5) Cut Jalapeno or Serrano in half, remove seeds, and finely chop. Use 1/2 the pepper for mild, more for spicier.

6) Finely chop the clove of garlic. tip: place a few pinches of salt on top of garlic while chopping, it will keep it from clumping and will make it easier to mix throughout the guacamole.

7) Remove avocado from skin and remove pit. Dice avocado.

8) Put cilantro, tomato, onion, jalapeno, garlic and avocado in medium bowl. Mix together and slightly mash avocado, to create a creamy and chunky guacamole.

9) Add lime juice (Approximately 3 tablespoons) to taste (note, this also helps keep your guacamole from turning brown so fast)

10) Add additional salt to taste

Thursday, January 24, 2008


Adapted from Rachael Ray's Open House Cookbook

Serves 4 -6

2 lbs boneless, skinless chicken breasts

1/3 cup flour

Salt & Pepper, to taste

1/4 teaspoon ground thyme

3 tablespoons extra virgin olive oil

4 whole cloves garlic, peeled

1 package of sliced mushrooms (I prefer the ones in the plastic bag)

1/3 cup white wine vinegar

1 cup dry white wine (I use a chardonnay)

1 cup beef broth

6 sprigs fresh rosemary (leaves removed from stem and chopped finely)

2 to 3 tablespoons superfine flour (in the baking isle in a shaker can)

1 to 2 tablespoons warm water

1) Coat Chicken with flour, salt, pepper, and thyme.

2) Heat Olive and garlic over medium-high heat until garlic starts to sizzle. Add chicken and brown for 4 minutes per side, or until done. Remove chicken and set aside.

3) Add mushrooms cook about 5 minutes until starting to soften.

4) Add vinager and deglaze the pan, scraping up all the juicy bits. Cook down for 1 minute.

5) Add the wine and reduce by half, about 3 minutes.

6) Add broth and rosemary. Bring to a boil. Reduce heat and simmer over low heat for 5 to 7 minutes.

7) Mix superfine flour and water in a cup. Add paste to sauce and thicken for a minute or two. Add chicken simmer for a minute or two and serve.

Add some nice crusty italian bread, a tossed salad, and some pasta.


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