Lemon Cookies

 

• 1 stick plus 2 tablespoons butter, room temperature
• 1 ½ cups confectioner’s sugar
• Finely grated zest of 1 lemon
• 3 tablespoons reconstituted lemon juice
• 1 large egg, room temperature
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup all-purpose flour
• Small bowl of confectioner’s sugar
• Small bowl of regular sugar

1. Cream butter and 1 ½ cups confectioner’s sugar together.
2. Add the zest from one lemon.
3. Add the reconstituted lemon juice and stir.
4. Add the egg and beat until well mixed. 
5. Add the salt and baking soda.  Mix well.
6. Add the flour and stir until well mixed. 
7. Place a lid on the mixing bowl and refrigerate at least two hours.
8. Preheat oven to 350 degrees.
9. Line cookie sheet with parchment paper.
10. Using a small cookie sheet, scoop nine scoops into a bowl of regular sugar.
11. Roll each ball into the regular sugar. 
12. Roll each ball into powdered sugar.
13. Place each ball on the parchment, 9 to a sheet. 
14. Flatten with the bottom of a glass.
15. Sprinkle a little more sugar on the tops of the cookies.
16. Bake for 8 minutes. 
17. Remove and let them cool on the sheet for 10 minutes.  Do not remove them too early or they will fall apart.  They need this additional time on the sheet to get firm.
18. Transfer them to a cooling rack. 
19. Repeat the baking process as many times as necessary.
20. This recipe makes about 36 cookies. 

Enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey Tortilla Soup

 

• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 bell pepper, diced (red, yellow, orange, or green strips in combination if using leftovers)
• 1 cup turkey breast cooked and shredded (or however much you have leftover)
• 2 tablespoons chicken bouillon powder
• 4 cups water
• 1-15 ounce can corn, drained
• 1-15 ounce diced tomatoes (not drained)
• 1-15 ounce can black beans, drained
• ½ teaspoon cumin
• 1 ½ teaspoon chili powder
• 2 teaspoons minced garlic (from the jar in the refrigerator)
• 1 teaspoon died cilantro
• ¼ teaspoon black pepper

 Toppings:

• ½ red onion, diced
• Monterey jack cheese, shredded
• Tortilla strips (purchased or make your own)
• Cubes of avocados (optional)
• Sour cream (optional)

 

1. Sweat ½ of diced red onion and diced bell pepper(s) until slightly translucent. 
2. Add the shredded turkey breast, water, chicken bouillon powder, corn, black beans, diced tomatoes, cumin, chili powder, minced garlic, cilantro and black pepper. 
3. Cook on medium heat, stirring frequently. 

 

Homemade Tortilla Strips (or just buy some)

•  8 flour tortillas
• 2 tablespoons olive oil
• Garlic salt and pepper mixture

1.  Meanwhile, if you need to make your own tortilla strips, take 8 tortillas and cut into strips no longer than 2 inches long. 
2. Put 2 tablespoons olive oil in a ziplock.
3. Add ½ teaspoon garlic salt and pepper mixture.
4. Heat oven to 425 degrees.
5. Put parchment on a baking sheet.
6. Add the strips to the ziplock bag and close. 
7. Shake. 
8. Spread them on the baking parchment. 
9. Bake about 7 minutes. 
10. Turn the strips.
11. Bake about 3 more minutes, watching to see that they don’t over brown.

 Continue cooking the soup for about 45 minutes.

1. Ladle into soup bowls.
2. Top with Monterey cheese, rest of the raw crunchy diced red onion, and toasted tortilla strips. 
3. Top with Avocado, and sour cream if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple Pie Cake

 

• 1 yellow boxed cake mix
• 3 eggs
• 1 can apple pie filling
• 3 tablespoons sugar
• 1 tablespoon cinnamon

1. Preheat oven to 325 degrees.
2. Beat the eggs well.
3. Add the cake mix and stir until well blended.
4. Grease and flour a bundt cake pan.
5. Pour half the mixture in the cake pan.
6. Mix the sugar and cinnamon well. 
7. Pour half the cinnamon and sugar mixture evenly over the layer.
8. Add the other half of the cake mixture and spread evenly.
9. Pour the other half of the cinnamon and sugar mixture evenly over the layer.
10. Bake for 40 minutes or until a knife comes out clean. 
11. Let cool on the neck of a beer bottle or similarly necked bottle for 10 minutes. 
12. Place plate on top of the bundt pan and flip. 
13. Cake should come out in one piece (the 10 minute wait is the secret). 
14. Make the glaze and pour over the top of the cake.  It will run down the sides.

Glaze for Apple Pie Cake

• 1 stick of butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup bourbon (sometimes I use Fireball instead)

1. Place all the ingredients of the glaze in a saucepan.
2. Heat to boiling, constantly stirring.
3. Cook five more minutes, still stirring.
4. Remove glaze and pour it over the cake. 

 Cut, serve and enjoy. 

 

 

Sydney's Chocolate Kiss Peanut Butter Cookies

 

By Sydney 12/12/03

A kiss in each cookie. This makes a lot (36) of them.

• 2 sticks butter
• 2/3 cup chunky peanut butter
• 1 cup light brown sugar
• 1 cup white sugar (plus some extra to the side for sprinkling)
• 2 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 bag of Hershey Milk Chocolate kisses

1. Cream butter and peanut butter together.
2. Gradually add sugar and brown sugar, beating at medium speed until fluffy.
3. Add eggs and vanilla and beat well. 
4. Combine dry ingredients.  Mix well.
5. Add dry ingredients.  Mix well.
6. Shape into 1 ½ balls.  Place on parchment lined aluminum air bake cookie sheet. 
7. Squash with a fork.
8. Sprinkle sugar on the tops.
9. Bake at 350 degrees for 14 minutes. 
10. Remove sheet and place kiss on top of each cookie.
11. Let cool for 3 minutes.
12. Transfer cookies with a spatula to a cooling rack.
13. Repeat as many times as needed.   
14. Eat rest of kisses as needed, popping one into Paw Paw’s mouth every once in a while.

 Tip:  Most cookies break less if you use a flexible spatula. 

Baked Fireball Pineapple

 

• I fresh pineapple, peeled and cut into rings
• 1 oz. Fireball whiskey
• 1 tablespoon olive oil
• sugar and cinnamon mixture for sprinkling

1. Soak pineapple in whiskey at least several hours in a Ziploc bag.
2. Drain juice and whiskey mixture into a glass (save to make a drink).
3. Add olive oil to bag and shake.
4. Spread on an aluminum lined pie plate.
5. Sprinkle sugar and cinnamon mixture over the pineapple.
6. Bake in a 375 degree oven for 12 minutes.
7. Serve and enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Spring Mix Salad

Strawberry Spring Mix Salad:

Makes two salads that serve as a main course:

• 4 cups Spring Mix salad greens
• ½ red onion, sliced thin and separated
• 4 slices center cut bacon, microwaved or baked in the oven, crumbled
• 10 strawberries, hulled and cut
• 4 tablespoons goat cheese crumbles

Pomegranate Vinaigrette Dressing:

• ¼ cup pomegranate vinegar
• 2 tablespoons olive oil
• 1/3 cup sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon refrigerated garlic

1. Arrange the greens in two salad bowls
2. Arrange a layer of red onion
3. Arrange a layer of cut strawberries
4. Arrange a layer of goat cheese.
5. Arrange a layer of bacon crumbles.
6. Mix the dressing ingredients and shake. 
7. Sprinkle with pomegranate dressing.
8. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Taco Goulash by Joe Nunn

 

• 1 pound ground beef plus 1 pound ground sausage or 2 pounds ground beef
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 refrigerated minced garlic
• 1 packet taco seasoning
• 1 can of tomato juice
• 1 pound. package of macaroni
• 2 cups water
• Pinch basil
• Pinch oregano
• Mixture of Colby and mozzarella cheese
• Parsley for garnish

1. Brown meat and onion while stirring.
2. Add peppers and continue sauteeing.
3. Add garlic and cook for about 30 seconds to bloom it.  Do not let it burn.
4. Add taco seasoning and stir.
5. Add tomato juice and water.
6. Add macaroni, basil, and oregano.
7. Simmer until tender.
8. Add some of the cheese and stir in.
9. Add more cheese to the top and let it sit.
10. Garnish with parsley.
11. Enjoy,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bourbon Chicken

 

• 4 tablespoons canola oil
• 5 boneless chicken breasts
• 3 tablespoons cornstarch (2 for velveting and 1 for thickening at the end)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced refrigerated garlic
• 1 cup water
• ½ cup apple juice
• ¼ cup bourbon
• ½ cup chicken broth (or ½ cup water and 1 chicken bouillon cube)
• 2/3 cup lower sodium soy sauce
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup light brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• 1 cup of uncooked rice, cooked (optional)

1. Cut the chicken in 1-inch pieces.
2. In a large non-stick skillet, heat 2 tablespoons of oil until a drop of water sizzles.
3. Add salt and pepper to 2 tablespoons of the cornstarch and mix. 
4. Add half that mixture into a container suitable for shaking.
5. Add half the chicken into the container and shake.
6. On medium heat, fry the chicken for 3 minutes.  Turn and fry chicken for 3 more minutes.
7. Remove chicken and set aside.
8. Repeat the procedure with the rest of the oil, cornstarch, salt and pepper mixture, and remaining chicken. 
9. Remove the chicken and set aside.
10. Add garlic, stir and saute for approximately 30 seconds, being careful not to burn the garlic.
11. Add the rest of the ingredients except for the remaining cornstarch.
12. Stir constantly until the sauce comes to a boil. 
13. Add the chicken back in and cook until the sauce reduces to about half the volume it was originally.  Stir often.
14. Make a slurry out of the remaining tablespoon of cornstarch and a tablespoon of water. 
15. Add to the mixture and stir constantly until you like the consistency.
16. Serve as is, or on a bed of rice.  Enjoy.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mexican Corn Salad for Two

 

• 1 15 ounce whole kernel corn, drained
• 1 tablespoon butter
• 1 tablespoon refrigerated minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup light mayonnaise
• ¼ cup light sour cream
• ½ red onion, chopped finely
• 4 stems of cilantro, remove the leaves, discard the stems, and chop the leaves
• ¼ cup of shredded parmesan
• 4 stems green onions
• 1 sliced jalapeno (optional)
• 2 ounces feta cheese
• ½ bag Chili Cheese Fritos.

1.  Melt butter in non-stick skillet.
2. Add corn and saute over medium heat.  Stir occasionally, but not too often or the corn will not brown. 
3. Add the salt and pepper and stir.
4. Make a dressing out of the light mayonnaise and sour cream.  Set aside.
5. Chop the red onion and green onions. 
6. Remove the corn from the heat.
7. Stir in the dressing and half the red and green onions.
8. Add the sliced jalapeno (optional).
9. Plate the salad.
10. Top with the remaining green and red onions.
11. Sprinkle with shredded parmesan.
12. Sprinkle with the feta.
13. Serve with Chili Cheese Fritos. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cowboy Beans

 

• 45 oz. of canned beans (any mixture of cans that you like-but this time I used only pork and beans)
• 1 lb. ground beef
• 1 lb. bacon
• 1 onion, chopped
• 1 tablespoon garlic powder
• 2 teaspoons Worcestershire sauce
• 1 18 oz. bottle of Sweet Baby Ray’s barbecue sauce
• ¼ cup brown sugar

1. Bake bacon on a baking racked pan for 33 minutes at 400 degrees.  Let cool briefly and crumble.
2. Spray Dutch oven with cooking spray and brown ground beef, stirring to crumble.
3. Add chopped onion and cook until translucent.
4. Add garlic powder, Worcestershire sauce, and brown sugar.  Stir until well mixed.
5. Add barbecue sauce and stir well.
6. Add beans and stir.
7. Add crumbled bacon and stir.
8. Bake in a 350 degree oven for 60 minutes.  

Air Fryer Tortilla Pizza

• 1 small tortilla
• 3 teaspoons pizza sauce
• 2 pieces bacon, fried
• 2 tablespoons shredded mozzarella cheese

1. Heat air fryer to 400 for 2 minutes.
2. Place tortilla on a piece of parchment or aluminum foil to avoid making a mess in the air fryer.
3. Dock tortilla with a fork approximately 20 times.
4. Air fry tortilla for 2 minutes. 
5. Flip. 
6. Add sauce, bacon and cheese
7. Air fry for 4 minutes. 
8. Enjoy. 

Nancy’s Homemade Curry Powder

Nancy’s Homemade Curry Powder

• 2 teaspoons cardamom
• 2 teaspoons coriander
• 4 teaspoons cumin
• 2 teaspoons dry mustard
• 2 teaspoons turmeric
• 1 ½ teaspoons paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

1. Crush cardamom in a sandwich bag with a rolling pin.
2. Place all ingredients in a container with a lid.
3. Shake.

Tater Tot Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 can cream of mushroom soup
• 1 can French Style Green Beans, drained
• 8 oz. bag of shredded cheddar cheese
• Enough tater tots cover the top

1. Stir and brown ground beef.
2. Add salt and onion powder.
3. Stir mixture well.
4. Stir in can of cream of mushroom soup. 
5. Add green beans and stir. 
6. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
7. Put a layer of tater tots across the top.
8. Top with cheese.
9. Bake at 350 degrees for 20 minute or until cheese is melted and tater tots are browned.
10. Serve and enjoy.

Nancy's Cowboy Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 16 ounce pork and beans
• ¾ cup Sweet Baby Ray’s or other barbecue sauce
• ¼ cup brown sugar
• 1 tube of Pillsbury Grand Buttermilk biscuits
• 8 oz. shredded taco cheese blend

1. Bake biscuits according to package instructions.
2. Stir and brown ground beef.
3. Add salt, onion powder, brown sugar, barbecue sauce, and pork and beans.
4. Stir mixture well.
5. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
6. Top with baked biscuits.
7. Top with cheese.
8. Bake at 350 degrees for 20 minutes.
9. Serve and enjoy.

Monte Cristo Sandwiches in an Air Fryer

Makes 2.

• 1 egg
• 3 tablespoons of heavy cream
• ¼ teaspoon vanilla 
• 4 slices sourdough white or other favorite bread
•  1 teaspoon melted butter
• 2 slices Swiss cheese
• 4 slices shaved deli ham
• 4 slices deli sliced turkey white meat
• Powdered sugar  
• 4 tablespoons Raspberry jam

1. Fold a piece of aluminum foil so it is just a little bigger than a slice of bread. 
2. Brush with melted butter.  (You do not need to repeat this for the second sandwich.) 
3. Assemble bread, 1 slice of Swiss cheese, 2 slices of ham, and 2 slices of turkey into a sandwich.  Cut into 4 wedges.
4. Mix the egg, cream and vanilla well with a fork and put it and flat dish, suitable for dipping. 
5. Dip each section of the sandwich into the mixture for 20 seconds on each side.
6. Place on the aluminum foil. 
7. Air fry at 350 degrees for 7 minutes.  
8. Turn with a toothpick.
9. Air fry for 6 minutes at 350 degrees. 
10. Remove and plate. 
11. Sprinkle with powdered sugar. 
12. Put half the raspberry jam in a little cup for dipping.
13. Repeat all except buttering the aluminum foil for the second sandwich.

Serve and enjoy. 

Microwave Popcorn

2 T  popcorn kernels
1 teaspoon butter

Using a silicone popcorn popper, put ingredients in it and cover with a paper plate.  
Microwave on high for 2:30 minutes.  Do not use the popcorn setting.
Wait until you hear the popping slow to 1 every several seconds. (For my oven, that usually is around when there are 45 seconds left, but if I set the microwave for 2 minutes, it doesn't come out right).  
Cancel and remove. 
Add salt.
Eat and enjoy.

French Potato Salad

5 baked potatoes, peeled and cut into chunks

2 boiled eggs, cut into chunks

1 Vidalia onion, diced

1 cup mayonnaise

¼ cup California French Dressing

¾ teaspoon celery salt

¼ teaspoon black pepper

½ teaspoon paprika

Mix the last five ingredients.

Add liquid mixture to the potatoes, eggs, and onion and gently mix. 

Refrigerate for at least two hours to allow flavors to blend.

Serve and enjoy. 

Cherry Bars

Bottom Crust

• 2 sticks butter
• 2 cups flour
• ½ cup powdered sugar

1. Melt butter in a 9 x 13” baking dish in oven at 350 degrees.
2. Stir in powdered sugar.
3. Stir in the flour.
4. Pat down and bake at 350 degrees for 20 minutes.
5. Remove from oven. 

Middle Layer Filling

• 1 can cherry pie filling
• 1 teaspoon lemon juice

1. Stir lemon juice into cherry pie filling.
2. Pour onto the bottom crust and spread evenly. 

Crumb Topping

• 6 tablespoons butter
• ½ cup sugar
• ¼ teaspoon salt
• 1 cup flour

1. Cut butter into chunks with a pastry blender.
2. Stir the sugar and salt together.
3. Cut all the dry ingredients into the butter, making crumbs. 
4. Distribute over the cherry layer evenly. 
5. Return the layers to the 350 degree oven and bake for 35 minutes.

Cream of Chicken Noodle Soup

Cream of Chicken Noodle Soup

• 2 cups of grilled chicken strips, chopped
• 3 ribs celery, diced
• 3 carrots, diced
• 2 T Knorr powdered chicken bouillon or 6 cubes
• 1 T Hidden Valley Ranch powder
• 6 cups water
• 8 oz. uncooked pasta
• 1 can cream of chicken soup
• 1 cup milk
• 1 ½ cups shredded cheddar
• 8 oz. sour cream
• 1 cup crumbled cooked bacon (1 lb.)

1. Grill or roast chicken strips until done and chop.
2. Bake bacon on racks in oven at 400 for 30 minutes or until done.
3. Dice carrots and celery and sweat in a Dutch oven.
4. Stir in chicken bouillon and Hidden Valley Ranch powder
5. Add water.
6. Break spaghetti into small bits about 2 inches long and add it to the mixture.  Stir often. 
7. Cook for 20 minutes.
8. In a separate mixing bowl, stir the milk gradually into the cream of chicken soup until well blended, then add to the pot. 
9. Add the cheese and stir well.
10. Add the sour cream and stir until well blended. As soon as blended, remove the soup from the burner to avoid curdling.
11. Crumble bacon and put on top of each bowl.
12. Enjoy.