Lemon Ricotta Cookies

Cookie:

2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon

Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon

Heat oven to 375 degrees

In medium bowl combine flour, baking powder and salt. Set aside.

In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.

Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.

Bake for aprx. 15 minutes, just until edges start to get a little brown.

Cool for 20 minutes on cooling rack.

Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.

Let cookies dry for 2 hours before packing them into containers.

Enjoy!

** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!

Menu for March 28 - April 1

I was in the kitchen for the biggest part of the day yesterday. All last week I was in the mood for baking. I did make a batch of brownies in the middle of the week (sorry to report they were NOT home made, they were from a box), but that did not satisfy my urge to get back into the kitchen. Yesterday did the trick! I made a few different types of cookies, both new recipes. One I REALLY love (I do believe the family loved it too) and am sure to make again (and again), but the new recipe I tried for chocolate chip cookies...that's not even recipe box worthy. I chucked it! LOL This morning I've sent both the hubster and the kiddo to work/school with cookies to share. I made a TON of them and certainly do not need them to be sitting here all day...calling out to me to eat them. I did keep some, but not many. Recipe for the yummy cookies to come at a later time......


Sun. March 28th - Kate and I finally made the California Club Pizza. It was planned for Friday's dinner, but Gene and I went out to dinner, instead.

Mon. March 29th - Tacos (keeping it simple tonight because I am taking on a MAJOR reorganization task of re-doing my scrap room)

Tues. March 30th - Home made mac. and cheese with BBQ meatballs (also home made), salad

Wed. March 31 - Chipotle chili cornbread bake, another salad

Thurs. April 1st - yo-yo night(which stand for You're on your own)

We'll be visiting my in laws over the weekend, so nothing is planned past Thursday. I do believe Joy is making one of my favorites for dinner on Friday...goulash. Hers is the BEST I've ever had! I love it!

March 20 - 26 menu and a recipe too

Sat. March 20 ~ Gene made Hamburger Helper since I had just returned from PA and was in no mood to cook

Sun. March 21 ~ Home made corn chowder and rosemary buttered rolls

Mon. March 22 ~ Baked Parmesan chicken breasts, steamed veggie trio and Lipton Noodle Side

Tues. March 23 ~ Salt & pepper pan fried pork chops with caramelized onions, buttered baby carrots and Lipton Noodle Side

Wed. March 24 ~ Italian Chicken Pasta Toss

Thurs. March 25 ~ Meme's Spanish Rice

Fri. March 26 ~ California Club Pizza

Italian Chicken Pasta Toss

6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.

Stir in warm pasta. Grate fresh cheese over top. Serve immediately.

Enjoy!!

Using up what's left....

Well, after a week and a half of craziness back home in PA, I'm back with the hubby and kiddo and ready to start cooking again. I had to leave unexpectedly and in a hurry on March 10th because of an emergency with my dad, so that week's menu wasn't used and I believe while I was gone, my little family just kinda fended for themselves and I'm not sure there were any REAL meals made. My plan was to make up a menu for this coming week and then head to the grocery store for some much needed food shopping...but instead of doing that, I am going to inventory the freezer and pantry. Once I'm finished with that, I'll plan a menu and post it on here. Been in the mood for some baking, so I may do a bit of that, too. :)

I'm back...

Well, the hubster was gone again so the kiddo and I were playing things by ear for a bit. My morning is getting away from me, so I'll go a head and get right to our menu for the next week.

Tonight, March 5th, I do believe that, while previously mentioned kiddo and I are out running errands, we'll grab dinner on the go. Subway has been sounding good to me all week long.

Sat. March 6th ~ Maple glazed chicken, a Lipton side dish, steamed veggies

Sun. March 7th ~ Rigatoni with meat sauce, salad and garlic bread

Mon. March 8th ~ Pan grilled flank steak, crash hot potatoes (recipe from The Pioneer Woman website), and creamed corn

Tues. March 9th ~ Pan fried pork chops (sides have not been thought of yet)

Wed. March 10th ~ Yo - yo night

Thurs. March 11th ~ Italian chicken pasta toss

Fri. March 12th ~ Tacos

Sat. March 13th ~ Double chicken dumpling stoup (Rachael Ray recipe) and home baked bread