Lemon Ricotta Cookies

2 1/2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Butter -- softened
2 Cups Sugar
2 Large Eggs
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested
Glaze:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine the butter and the sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine. Stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking pan for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Window Cleaner

1 pint Rubbing Alcohol
1 Cap Dish Detergent (not cup)
1 Gallon Hot Water

Fill gallon jug with hot water, add alcohol and liquid detergent. Fill squirt bottle and use as any other window cleaner.

Taco Joe Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Nutty Broccoli Salad

1 3-ounce Package Chicken Top Ramen Noodles
16 Ounces Broccoli Slaw Mix
1 Bunch Sliced Green Onions
1 1/2 Cups Broccoli Florets
6 Ounce Can Ripe Olives -- drained and cut in half
1 Cup Sunflower Kernels -- toasted
1/2 Cup Slivered Almonds -- toasted
1/2 Cup Sugar
1/2 Cup Cider Vinegar
1/2 Cup Olive Oil

Set aside ramen noodle seasoning; crush Ramen noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight-fitting lid, combine sugar, vinegar, olive oil and seasoning packet. Shake well and drizzle over salad and toss to coat. Yields 12 servings