The Most Lemony Cookie of all Time~ Simple Saturday w/ girlichef

SimpleSaturdaysKrAzYKiTcHeN

Something I grew up making and loving…because they’re tasty, come in countless varieties and are simple…Cake Mix Cookies. How easy is it to open up a box of cake mix and add some eggs, water and fat? Too easy. Feeling like some fun add-ins. Add them in! I’ve had many flavors and combinations, but one of my favorites continues to be some Lemony ones that my friend Gin introduced me to.The Most Lemony Cookie of all Time

1 box lemon cake mix
2 eggs
1/2 cup vegetable oil
1 tablespoon lemon extract
1 7 oz box of Lemonheads®
zest from one lemon
powdered sugar for rolling

Preheat oven to 350 F
Grind Lemonheads® in food processor into a fine powder.
Add all ingredients and blend well except powdered sugar.
Use melon ball scooper to measure small dough balls and roll in powdered sugar.
Place on a baking sheet and bake for 10 minutes. It is very important not to bake these cookie for more than 10 minutes. Ten minutes give these cookies the perfect texture inside and out.

Do you have a favorite Cake Mix Cookie Combo? Or any other fun, simple things to make during this crazy busy holiday season?

*Originally posted at girlichef

13 unrelated positive thoughts from old calendar pages…

  1. The Sweetness of life is only noticed if we taste it.
  2. Creativity is one of the ways I can put my spirituality into practice.
  3. A homemade soup makes winter seem cozy. How long has it been since you made or ate soup? Homemade soups remind us of important times.
  4. When I admit my mistakes and make amends for them, I am reclaiming my life.
  5. Historically, weekends werer designed to have 2 days of rest and relaxation. Interesting concept!
  6. For so many of us, we have struggled for so long that we have become addicted to the struggle. Every once in awhile it is important to stop and see if we are struggling for struggle’s sake. We do have options.
  7. My grief and pain are mine. I have earned them. They are a part of me. Only in feeling them do I open myself to the lessons they can teach.
  8. To live in balance is to own every aspect of our existence, not ignoring anything-the good and the bad-accepting it all, and growing with it.
  9. When we are clear about what is important to us, our concept of what is necessary changes.
  10. When we look at how our fear of making mistakes has deprived us of many of the most important learnings in our lives, we give thanks that we no longer have to be so fearful of doing something wrong.
  11. If something is true for us, we must trust that truth. Others may not see or know that truth. That’s okay…they may just not be there yet. What is true for another has nothing to do with what is true for us.
  12. It is only when we live our life in the open, accept responsibility for the decisions that we have made, and own our behavior that we begin to know health.
  13. Happiness is a gift. It comes like a sudden soft breeze on a stagnant day. Let it sit with us for a while. Do not try to hold on to it or it will vanish like a vapor.

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Save Room for Dessert during the holiday season

The holiday season is here! Whether you celebrate Christmas, Chanukah or perhaps nothing at all, chances are you save room for extra desserts on the buffet table for parties, the dinner table at home, or use desserts as gifts during this time of year.

Link your dessert recipes with MckLinky below, and if they are holiday desserts, Christmas cookies, Chanukah family favorites, or other Christmas treat recipes you’ll want to also link them during our Christmas Party starting December 17.

Pick your favorite badge!

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

Dark Chocolate Pudding Pie w/ Candy Cane Frozen Yogurt – Dieter’s Delight

Dark Chocolate Pudding Pie With Candy Cane Frozen Yogurt
Serves 8
Prep time: 30 minutes
Freeze time: 1 hour
Cook time: 40 minutes

Note: Crushed candy canes make a pretty garnish for this luscious dessert.

1 pint nonfat vanilla frozen yogurt
1/4 teaspoon pure peppermint extract
6 small candy canes, crushed Nonstick cooking spray
1 cup flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder (preferably Dutch-process), divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
2 1-ounce squares unsweetened chocolate
2 tablespoons lightly salted butter
1 cup light brown sugar, packed
1 cup hot water

Soften frozen yogurt by letting it sit out for 15 minutes, then stir in peppermint extract and crushed candy canes. Freeze until firm, about 1 hour.

Preheat oven to 350[degrees] F. Lightly coat a 10-inch pie pan with nonstick cooking spray.
Whisk together flour, sugar, 2 tablespoons of cocoa powder, baking powder and salt in a large bowl. Set aside.

Combine milk, chocolate squares and butter in a small saucepan. Place over medium-low heat until chocolate and butter are melted.

Blend well into flour mixture. Transfer batter into prepared pie pan, spreading evenly across bottom.

In a small bowl, whisk together brown sugar and 4 tablespoons of cocoa powder. Sprinkle evenly over batter. Place pie in oven and gently pour hot water over everything (this will create a brownie like top and a gooey bottom).

Bake for 40 minutes; center will be pudding like.

Remove pudding pie from oven and let cool slightly. Spoon each serving onto a dessert plate, and top with a scoop of peppermint frozen yogurt.

Nutrition Score per serving (1 wedge of pudding pie and 1/4 cup peppermint frozen yogurt): 387 calories, 16% fat (7 g; 4 g saturated), 79% carbs (76 g), 5% protein (5 g), 2 g fiber, 148 mg calcium, 2 mg iron, 340 mg sodium.

What have you got that would be yummy for the holidays?

Apricot Rum Raisins

Kristen of Frugal Antics of a Harried Housewife inspired me to make these a few weeks ago so I dug deep into the recipe archives to find grams recipe as I hadn’t made them in years. Kristen’s directions are much easier and clearer than grams as well as much more up to date. Thanks Kristen.

APRICOT RUM RAISINS

1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
  • In a saucepan melt butter.
  • Add milk and water whisking until smooth consistency and JUST boiling.
  • Cool 5-10 minutes so you don’t kill the yeast.
  • Add the sugar, salt and yeast to form a sponge like blob.
  • Add the eggs until uniform consisitency.
  • In a mixer with a dough hook attached, combine flour and yeast mixture.
  • Knead well. Put in refrigerator for at least several hours, but overnight is better.
  • Preheat oven to 375 degrees.
  • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
  • Fill with a heaping tablespoon of filling per danish (recipe below).
  • Let rise an hour in a warm place.
  • Bake 15 minutes.
  • Frost with Cream Cheese Frosting. If you prefer a drizzle thin out this frosting with a couple extra tablespoons of milk until desired consistency.
Cream cheese apricot raisin filling
1 bag large dried apricots, chopped
1/2 cup golden raisins, chopped

1/4 cup golden rum

  • Soak apricots and raisins in rum for an hour or overnight.
  • Drain off rum.
  • Set aside.
8oz pkg cream cheese
1 egg
1/2 cup powdered sugar
1/2 tablespoons grated orange peel
  • Blend cream cheese, egg, powdered sugar and orange peel together until smooth.
  • Fold in apricots and raisins into the cream cheese mixture. Or my favorite is to fill them as 2 separate fillings with the cream cheese first and the apricot in the center of that.




Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Tuesdays at the Table is hosted by Cole at All the Small Stuff
Tempt my Tummy Tuesday is hosted by Lisa at Blessed with Grace
Vintage Recipe Thursday is hosted by Joy at Joy of Desserts
Foodie Friday is hosted by Michael Lee at Designs by Gollum
Save Room for Dessert is hosted by Joy at OuR KrAzY KiTcHeN
What Did you Bake Today? is hosted by Kristen at OuR KrAzY KiTcHeN
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Shameless promotion

LOL I couldn’t resist this email that came through my inbox this morning as shameless self promotion for the up coming cookie exchange over atOuR KrAzY KiTcHeN.

T H E ITALIAN ELBOW

An Italian grandmother is giving directions to her grown grandson who is coming to visit with his wife.

“You comma to de front door of the apartmenta. I am inna apartmenta 301.

There issa bigga panel at the front door. With you elbow , pusha button 301. I will buzza you in. Come inside, the elevator is on the right. Get in, and with you elbow , pusha 3.

When you get out, I’mma on the left. With you elbow , hit my doorbell.”

“Grandma, that sounds easy, but, why am I hitting all these buttons with my elbow?

“What . . . .. .. You coming empty handed?”

Are you ready for the Christmas party at OuR KrAzY KiTcHeN? I know you’re not coming empty handed! Don’t forget to check it out and bring your favorite recipe link.

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Candy Cane Cookies – Monday Munchies


INGREDIENTS

  • 1 cup margarine, butter, Crisco or butter Crisco
  • 1/2 cup white sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring (optional – green)

DIRECTIONS

  1. In a large bowl, cream together the margarine (or whatever), white sugar and powdered sugar. Beat in the egg and *vanilla extract. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  2. Preheat the oven to 375 degrees. Grease cookie sheets (or use parchment paper). Divide dough into halves. Color one half red by mixing in the food color (green for some too if you want). Roll a small amount of each dough about 3 inches long. Twist colors together like a rope and curve the end like a cane. Place onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in preheated oven.

*If you like peppermint you can add peppermint extract, about a teaspoon in place of the vanilla.

Toasted Bleu Cheese Dip ~ Monday Munchies

TOASTED BLEU CHEESE DIP
8 slices bacon, diced
8 ounces Philadelphia cream cheese, room temperature
1/4 cup heavy whipping cream
1 cup bleu cheese crumbles
2 teaspoons minced garlic, jar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
baby carrots, celery sticks & your favorite crackers (I like Vegetable thins)

  • Preheat oven to 350 degrees.
  • In a large skillet saute’ bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Add garlic to bacon grease and saute until garlic.
  • Drain off bacon grease.
  • Beat cream cheese until smooth in a medium mixing bowl.
  • Add the cream and beat again until well blended.
  • Fold in bleu cheese crumbles, bacon pieces and chives.
  • Transfer to a small baking dish.
  • Bake 25 minutes until heated through and golden brown.
  • Sprinkle with parsley.
  • Serve with veggies and crackers.

Are you ready for the Christmas party at OuR KrAzY KiTcHeN? Don’t forget to check it out and bring your favorite recipe link.

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3 Sides of Crazy Menu Plans


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
MONDAY

11/30

 CEREAL
 SANDWICHES Salad
TUESDAY 12/1

 TOAST
 LEFTOVERS
 Cocktail Meatballs with Tomato Saffron Sauce*
WEDNESDAY 12/2
 YOGURT
 SOUP
 Chicken with Fiery Herb Sauce*
THURSDAY 12/3
 FRUIT
 CHEESE & FRUIT
 Beef Tenderloins &
Broccoli with Creamy Herb Sauce*
FRIDAY 12/4
 OATMEAL
 C.O.R.N.

Meatloaf with
Mushroom Ragout*12/13
SATURDAY 12/5
 Southern Scramble*
 Chocolate Bacon*
 Roast Beef Melts*
SUNDAY 12/6 Northern Scramble*
 Turkey Melts*
 Raspberry Chicken Sandwiches*

*Recipes to follow soon over at 3 Sides of Crazy and/or OuR KrAzY KiTcHeN!
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Menu Plan Monday


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
MONDAY

11/30

 CEREAL
 SANDWICHES Salad
TUESDAY 12/1

 TOAST
 LEFTOVERS
 Cocktail Meatballs with Tomato Saffron Sauce*
WEDNESDAY 12/2
 YOGURT
 SOUP
 Chicken with Fiery Herb Sauce*
THURSDAY 12/3
 FRUIT
 CHEESE & FRUIT
 Beef Tenderloins &
Broccoli with Creamy Herb Sauce*
FRIDAY 12/4
 OATMEAL
 C.O.R.N.

Meatloaf with
Mushroom Ragout*
SATURDAY 12/5
 Southern Scramble*
 Chocolate Bacon*
 Roast Beef Melts*
SUNDAY 12/6 Northern Scramble*
 Turkey Melts*
 Raspberry Chicken Sandwiches*

*Recipes to follow soon!
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Stuffed Meatballs & Roasted Veggie Spaghetti Sauce

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.





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