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

Pam's Vegetable Lasagne

1 cup zucchini -- diced
1 cup yellow squash -- diced
1 cup fresh mushrooms -- sliced
1/2 Teaspoon garlic -- minced
6 tablespoons margarine
1 Teaspoon Italian seasoning
1 1/4 Teaspoons salt
1 cup carrots -- steamed and diced
1 cup broccoli florets -- steamed
6 Tablespoons flour
1/2 Teaspoon white pepper
3 cups 1% low-fat milk
1/2 cup Parmesan cheese -- freshly grated
1 Package lasagna noodles -- (16 oz.)
1 Pound Low-fat mozzarella cheese -- shredded 1
2 Cups Cottage Cheese
1 Package frozen spinach -- (10 oz.) thawed, chopped and drained
3 Tablespoons Parmesan cheese -- freshly grated
Fresh parsley -- chopped

Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 tbsp. margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan; add flour, pepper and remaining salt. Cook over medium heat 5 minutes. Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease lasagna pan. Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top. Bake 45 minutes in a preheated 350 degree oven. Let stand 15 minutes before serving. Serve with crisp green salad and fresh bread.

Honey Apple Salad

3 1/2 Cups Diced Red Apples -- unpeeled
2 Tablespoons Lemon Juice
2 Cups Green Grapes -- halved
1 Cup Thinly Sliced Celery
1/2 Cup Craisins or Raisins
2 Tablespoons Sour Cream
1/2 Cup Mayonnaise
1/2 Teaspoon Salt
1/4 Cup Honey
1/2 Cup Chopped Walnuts or Pecans

In a large bowl, toss apples with lemon juice. Add grapes, celery, and raisins. In a small bowl, combine sour cream, mayonnaise, salt and honey. Mix Well. Pour over apple mixture and stir to coat. Refrigerate. Stir in nuts just before serving.

Chocolate Chip Toffee Cookies

1 Cup Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Cups Quick Cooking Oats
1 Cup Grated Coconut -- I put shredded in food processor to cut up
1 Cup Chocolate Chips
1/2 Cup Toffee Bits

Preheat oven to 375° In a large electric mixer bowl, cream butter sand sugars together until creamy. Add eggs and vanilla and mix until fluffy. In another bowl, sift together the flour, baking soda, baking powder and salt. Add to creamed mixture alternately with the dry oatmeal.

Stir in coconut, chocolate chips and toffee. Drop by teaspoonsful onto cookie sheet and bake for 10 minutes. Makes 5 dozen


NOTES : I always double the recipe. After you bake the first pan, if they spread out to much, add some more flour. They are really good