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

Our menu for 2/22 - 2/28

I am ready for work early this morning and the quiet was driving me nuts, so I whipped out my big binder full of recipes and made up the menu for next week. The hubby will be back in town, so I'll be cooking again.

Mon. 2.22 ~ Spaghetti & tossed salad

Tues. 2/23 ~ Roast chicken, mashed potatoes and gravy, mixed veggies

Wed. 2/24 ~ Tex Mex Corn Chip Chili

Thurs. 2/25 ~ Yo-yo night

Fri. 2/26 ~ Sweet and sour crock pot pork

Sat. 2/27 ~ pierogies

Sun. 2/28 ~ Beef stroganoff w/ egg noodles

Playing it by ear...and a recipe to share

Well, for the rest of this week it's just Katie and I so I'm not planning too many big meals. Tonight I'm making spaghetti squash and chicken, one night we'll probably have cheese ravioli, another night Hamburger Helper and at some point in the week we're going to go out to dinner and go to the movies.

Last night I cooked apple & sage pork chops with garlic & herb angel hair pasta and a tossed salad. That was the first time I cooked that dish and it was a hit! All three of us really enjoyed it!

Apple and Sage Pork Chops

1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp paprika
1 TBS flour
1 tsp salt
4 boneless pork chops, about 1 inch thick
2 TBS olive oil
1 medium onion, sliced thinly
2 red apples, peeled and sliced
1/2 cup apple juice
1 TBS brown sugar

Mix flour, salt and all of the spices together in a small bowl. Sprinkle both sides of each pork chop with 1 TBS of the seasoned flour. Save left over flour blend.

Cook the pork chops in hot oil in large skillet on medium - high heat until browned on both sides. Remove from skillet. Add onions and cook until slightly softened (about 3 minutes), stirring occasionally. Add apples and continue to cook & stir for 2 minutes.

Stir in apple juice, brown sugar and the remaining flour mixture. Once well combined, return pork chops to skillet. Bring to a boil and continue cooking until chops are done, about 5 - 6 minutes.

Enjoy!!!