Lemon ricotta cookies

 Lemon Ricotta Cookies

Yield: 44 cookies

 

Ingredients for Cookies

2 ½ C all-purpose flour, sifted

1 tsp baking powder

1 tsp salt

1 stick of butter, softened

2 C white sugar

2 eggs

1 container (15 oz) of whole milk ricotta

3 Tsp lemon juice

Zest of One Lemon

 

Ingredients for Glaze

1 ½ C of powdered sugar

3 Tsp lemon juice

Zest of One Lemon

 

Directions

Preheat oven 375 degrees Fahrenheit

Combine the flour, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, beat the butter and white sugar until light and fluffy (about 3 mins)

Add eggs, one at a time, beating until incorporated.

Add the ricotta, lemon juice, and zest. Beat to combine.

Stir in the dry ingredients.

 

Line 2 cookie sheets with parchment paper.

Spoon the dough (about 2 Tablespoons per cookie) onto the cookie sheets.

Bake for 15 minutes, until the edges are slightly golden.

Remove from the oven and let them cool on the cookie sheets for 30 minutes.

 

Directions for the Glaze

Combine the powdered sugar, lemon juice, and zest of one lemon until very smooth.

Spoon about ½ a teaspoon onto each cookie and use the back of the spoon to gently spread and swirl.

Let the glaze harden for 2 hours before eating. (Waiting for this is the most difficult part)

Chicken Cutlets

 Slice chicken breasts thin and pound out if desired. 

Salt and pepper both sides. 

In one bowl add flour, salt and pepper

In another bowl beat eggs with a splash of water, lots of grated cheese, parsley, salt and pepper

In third bowl add plain bread crumbs, panko bread crumbs, grated cheese, parsley, garlic powder, onion powder, paprika, Montreal chicken seasoning, salt and pepper.

Double bread the cutlets with leftover eggs and breadcrumbs.

Add vegetable oil and butter (about 3 tablespoons) to non stick pan. Use a thermometer and wait until oil reaches 375 degrees. Fry on both sides and use a rack to place them on so they stay crispy. 

Honey Dijon Dressing

 3 Tbsp Dijon mustard

3 Tbsp honey

3 Tbsp apple cider vinegar

1 tbsp yogurt or Mayo

2 Tbsp olive oil

Salt and pepper

Trisha Yearwood Slow Cooker Candy

              2 pounds salted dry-roasted peanuts

4 ounces German's sweet chocolate (about 4 squares)

One 12-ounce package semisweet chocolate chips (about 2 cups)

2 1/2 pounds white almond 

Directions

WATCH

Watch how to make this recipe.

1. Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

Mary M. Cupcakes and Frosting

 Use a Duncan Hines cake mix and mix according to directions adding a small box of instant pudding and 1/4 cup of oil. 

For a chocolate cake add chocolate fudge pudding. For a red velvet cake add cheesecake pudding, for a lemon cake add lemon pudding. For a carrot cake add pumpkin or butterscotch pudding. 

For a fancy frosting brush gel coloring on sides of pastry bag. Fill with frosting and pipe it out. 

Fillings are in the pie filling section or use pudding mixed with half and half and just half the amount of milk that it specifies on box. 

Frosting

8 tblsp crisco

1 tblsp vanilla extract

4 cups conf sugar

8 tblsp milk or half and half

1/8 tsp salt

For chocolate add cocoa and pinch of salt

Taste it as you go. If too sweet add more crisco. 

Use beater first, then whip to incorporate air. 

Keep covered from air. 

Sue’s Caesar Salad Dressing

 2 cloves garlic

1 can flat anchovies with oil

2/3 cup olive oil

Process until pulverized

I use a cuisinart stick mixer to blend everything together  

Then add one coddled egg (a microwave one egg in the shell in 2 cups water for 1 minute)

Black pepper and a handful of pecorino Romano cheese  finish blending  

Ricotta Meatballs - so good

2 lbs ground beef or you can use pork/beef mixture

Olive oil for sauté 

1/2 onion

8 cloves garlic, chopped

2 beaten eggs

1 cup whole milk ricotta, I like Galbani ricotta

1 cup panko crumbs

1/2 cup fresh chopped parsley

1/4 cup fresh mint

1 cup grated pecorino Romano cheese

Salt and pepper

In a bowl, mix panko and ricotta and let it rest for 20 minutes. 

Sauté onion and garlic. Mix all ingredients except the meat and then add the panko/ricotta mixture. Add the meat and mix together well. 

Brown in frying pan, finish cooking in oven 375 degrees for about 20-30 minutes. I don’t cook in the sauce because they fall apart. These meatballs are very moist and delicious. 

Rib Rub

 1/4 cup paprika

1/8 cup kosher salt

1/4 cup garlic powder

3 tablespoons onion powder

1/8 cup chili powder

1/2 tablespoon black pepper

1/2 teaspoon cumin

1/4 teaspoon cayenne powder

Mix ingredients together. Use on ribs or pork roast.