Lemon Drop Cookies

Jan asked me to make these for the wedding and several people have asked me for the recipe so I am posting it so it will be easy to share.

2 cups sugar

1 1/2 cups butter

3 eggs 

1 tsp. vanilla extract

2 tsp. lemon extract

4 1/2 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp.  baking powder

1 tsp. salt

zest of 2 lemons

3/4 cup crushed lemon drops  (1 6oz. pkg)

Glaze:     1 cup powdered sugar

               juice of 2 lemon

Heat oven to 350.  Cream first five ingredients.  Stir together dry ingredients and lemon zest and drops.  Add to mixer and mix until incorporated.  Roll into 1 inch balls.  Flatten tops.  Bake 8 to 12 minutes until lightly browned.  Let cool.  Mix together glaze ingredients and brush onto cookies.  

Oatmeal Gingersnaps

Oatmeal Gingersnaps

1 ½        ­6            9     cups       flour

1            4            6     cups       sugar

¾           3            4 ½ cups       oatmeal

1 tsp.      4 tsp.      2     Tbsp.      baking soda

1 tsp.      4 tsp.      2     Tbsp.      ginger

¼           1            1½ tsp.         ground cloves

¼           1            1½ tsp.         salt

¼           1            1½ cups       molasses

½           2            3     cups       butter, softened

1            4            6                   eggs

Sugar

                          

Stir together first 7 ingredients. Blend in butter, molasses and eggs.  Beat well with electric mixer.  Mixture will look crumbly but will hold together when squeezed.  Form into balls.  Roll in sugar.  Place 2" apart  on parchment covered cookie sheet.  Leave enough room, they spread.  Bake 325° 8 to 10 minutes. Do not over bake, center should look slightly soft.  

CHOCOLATE TRUFFLE CHEESECAKE

Here is the Cheesecake recipe from last night that mom requested.

Crumb Crust

1 1/2 cups vanilla wafers ( about 45 cookies crushed)

1/2 cup powdered sugar

1/3 cup unsweetened cocoa

1/3 cup butter, melted

Cheesecake

12 ounces semi sweet chocolate chips

3 packages cream cheese (8oz. packages) softened

1 14oz. can sweetened condensed milk

4 eggs

2 tsp vanilla

DIRECTIONS

1. Heat oven to 300°F.

2. Prepare CHOCOLATE CRUMB CRUST; set aside. CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup Unsweetened Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.

3. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Potato Salad

This is one of those recipes that I don't have a recipe for.  You will have to experiment a little because I can't tell you amounts.
Red Potatoes, about 1 per person. Boil until soft but not mushy, cool then peel.  Or if you don't mind the peels on cut the potatoes into small pieces and boil them, it is much quicker, cooking time and not having to peel them.
Hard boiled eggs, I usually use almost as many eggs as potatoes, because I like lots of eggs.
Green onions, not too many.
Miracle Whip
Mustard
Garlic powder
Salt and pepper
Sweet pickle relish
You can add chopped celery if you want, I usually don't.

Sugar Cookies

Super Soft Sugar Cookies

1 cup butter

2 cups sugar

3 eggs

1 cup sour cream

1 tsp vanilla

5 cups flour

1/2 tsp baking soda

1 tsp salt

3 tsp baking powder

Mix together butter, sugar, eggs, sour cream, and vanilla. Then add flour, soda, salt, and powder to the mixture. Chill for 1 hour. Roll out to keep them thicker, and cut cookies. Bake 8-10 minutes at 325-350 degrees. Frost with a buttercream frosting.

Mexican Chicken

So I had to call mom tonight to get a recipe because my cook book that I use fell apart and this page got lost so mom encouraged me to use the blog for recipes I use often. So for myself and for the rest of you who want to try it. Here is Kaylas favorite food Mexican Chicken.

3 cups cooked cubed chicken

2 cans cream of chicken soup

1 cup sour cream

1 small can chopped green chilies

2TBSP minced onion

tortilla chip crumbs about 2 cups

2 cups cheddar cheese

Mix chicken, soup, sour cream, green chilies, minced onion, and 1/2 cup cheddar cheese. Mix altogether in a bowl. Crush tortilla chips and spread in the bottom of a 9X13 pan. Pour mixture on top of tortilla chips, sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes. Enjoy. If I were making this for myself I may try adding additional seasonings but Kayla likes it just how it is written. Experiment if you choose but this is the base.

Coconut Bonbons

We make these at Christmas time!  I don't know why we limit it to the holidays because these are amazing.  I shared some with some friends, and at their request I'm posting the recipe here.

21 oz. coconut
1 lb. powdered sugar
1 can sweetened condensed milk
1 t vanilla
1/2 C butter
1 C finely chopped almonds (optional, but it's way better with them)
12 oz. almond bark

Melt butter.  Add milk, sugar, vanilla, almonds, and coconut.  Mix well.  Refrigerate for several hours or overnight.  Roll balls to size of small walnut.  Dip in melted bark and place on wax paper until set.

Last year Mom decided to use the dipping chocolate like you use for strawberries and we decided that was really good too.  Either way, don't make these if you are trying to diet.  You CANNOT eat just one!