Lemon Sandwich Cookies

I found this recipe on marthastewart.com. They are so fresh tasting. I absolutely love lemon.

COOKIES

Ingredients

* 16 tablespoons (2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* 1 tablespoon finely grated lemon zest (from 1 lemon)
* 1/2 teaspoon salt
* 2 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 tablespoons granulated sugar, for sprinkling
* Creamy Lemon Filling

Directions

1. Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

FILLING

Ingredients

* 1 package (4 ounces) cream cheese, room temperature
* 1 tablespoon finely grated lemon zest (from 1 lemon)
* 1 to 1 1/2 cups confectioners' sugar

Directions

1. In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

Chicken Cordon Bleu

I have loved chicken cordon bleu since I was little. I've used several recipes, and have combined parts of them to make this. It is great!

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon paprika
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs or bread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with paprika and salt and pepper to taste. Roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.

Place melted butter in a small bowl and place crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated in a lightly greased 9x13 inch baking dish.

Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. You can also bake the chicken in the sauce.

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Spinach Artichoke Lasagna

I made this recipe up a while ago, creating the best lasagna I have ever tasted! Give it a try. It is a cheesy spinach artichoke filling with chicken and marinara sauce. I guarantee you will enjoy it!

INGREDIENTS
1 box lasagna noodles

spinach artichoke spread:
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/4 cup fresh basil, or 1 teaspoon dried basil
2 garlic cloves, minced
1/4 cup finely minced onion
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained

Cooked chicken, shredded
Mozzarella and Parmesan cheese blend
1 can spaghetti sauce


DIRECTIONS
Preheat oven to 350
Cook the noodles until nearly done
Combine all ingredients for the spread
Layer the noodles, spinach spread, chicken, spaghetti sauce, and cheese.
Continue layering
Cook in the oven for about 40, or until warmed through.

Blueberry Muffins

These are wonderful. I replaced half the sugar with sugar substitute and they were still delicious! I will have to try adding honey for the other half of sugar. It sure would make them healthier!

Ingredients

* 4 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1 teaspoon vanilla extract
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 cups sour cream
* 2 cups blueberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Zesty Lemon Bars

I have always loved lemon bars, and for a long time I have been on a search for the "perfect" recipe. It seems like the crust isn't right, or the filling is too sweet. This recipe, after some tweaking, is the best I have found. Enjoy!
Ingredients

*For the crust
o 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
o 1 1/2 cups unbleached all-purpose flour
o 1/2 cup confectioners' sugar
o 3 tablespoons cornstarch
o 1 1/2 teaspoons coarse salt
*For the topping
o 2 cups granulated sugar
o 4 large eggs, lightly beaten
o 3 tablespoons unbleached all-purpose flour
o 1/3 cup + 1 tbls freshly squeezed lemon juice
o 1 tsp lemon zest
o 1/4 cup plus 1 tablespoon milk
o 1/4 teaspoon coarse salt

Directions

1.Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.

2.To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

3.Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

4.Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, zest, milk, and salt until well combined.

5.Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.

6.Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Buttermilk caramel syrup

This sauce is absolutely delicious on waffles, and great on ice cream as well.

Ingredients

* 1 1/2 cups white sugar
* 3/4 cup buttermilk
* 1/2 cup butter
* 2 tablespoons corn syrup
* 1 teaspoon baking soda
* 2 teaspoons vanilla extract

Directions

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Waffles

This is my favorite waffle recipe...


Ingredients

* 1 1/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup whole milk or buttermilk
* 1/3 cup vegetable oil
* 1 egg
* 1 1/2 teaspoons sugar
* 3/4 teaspoon vanilla extract
* Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.