Limoncello Cookies

Limoncello Cookies
Makes 2 dozen

My husband made his own Limoncello and I used it in my cookies.

1 lemon cake box
1/4 c. oil
1/4 c. Limoncello
1 large egg

Directions: Preheat oven to 350 degrees.  Mix all ingredients together and then bake for 8-10 minutes. Do not let them turn brown. Frost when cooled.

Frosting:
1/2 package cream cheese
1 Tbs. butter, room temperature 
1 Tbs. Limoncello
1 c. powdered sugar

Directions: Using a mixer combine all ingredients until smooth.

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Homemade limoncello

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.^[1] It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.^{[2] [3]}
Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.^[3][4] Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Clarity and viscosity are affected by factors like the relative temperatures of the two liquids. Most lemons, including the more-common Eureka lemon will produce satisfactory limoncello.

Pasta with Ham and Vegetables

Pasta with Ham and Vegetables
Serves 2 (depending on the amount of leftover veggies)

It is not a surprise I do not like leftovers. I prefer to create and enjoy a new meal every time. Using your leftovers to reinvent a meal is sometimes the way I go about creating something new. Here is a recipe I threw together for lunch.

1/2 box cooked spaghetti
1/2 cooked red onion, which was sliced thin
1/2 c. cooked fresh mushrooms, quartered
1/2 c. cooked fresh asparagus, cut into 1 in. pieces
1/2 c. cooked fresh green beans
2 c. fresh spinach (I put spinach in everything!)
4 slices of black forest deli ham, cut into 1 in. squares (any meat or leftover seafood would work)
2 wedges of laughing cow garlic herb cheese
2 Tbs. grated Parmesan cheese to top just before serving

So, the night before I prepared the onion, mushrooms, green beans, and asparagus by combining them with a drizzle of olive oil, salt and pepper and broiled for 8-10 minutes. Perfect side dish every time. In this pasta dish I used the leftover veggies from the night before.

As for spaghetti, when you cook too much spaghetti for dinner drizzle it with a little love oil and you can freeze it in a Ziploc bag. When you want to serve it again warm in the microwave for 4 minutes. Supper fast and tastes great!

To make the above Pasta and Veggies I warmed a large skillet and drizzled a Tbs. of olive oil. I added all the veggies and ham to the dish and warmed it through. Then I added the laughing cow cheese and 1/4 c. water or chicken broth. Bring to a bubble stirring as it cooks and then remove from the heat. To plate place spaghetti on the plate, top with veggie mixture and top with some Parmesan cheese. Walla new meal with leftovers!

Homemade Granola

Homemade Granola
Makes 6 cups

Mix in a large bowl:
4 c. oatmeal
1 c. ground flax seed
1/2 c. wheat germ
1 c. chia seeds
1/2 c. steal ground oats
1 c. pumpkin seeds
1 c. sliced almonds
2 c. dried cherries and blueberries
1 c. coconut
Mix in a small bowl:
1/2 c. dark brown sugar
1 sm. can pure pumpkin
1/2 c. Sievers honey
1/2 c. real maple syrup
1 tsp. vanilla
1 tsp. kosher salt

Directions: Preheat oven to 225 degrees. Mix liquid ingredients with dry ingredients. Spread mixture evenly onto two foil lined jelly roll pans.  Bake for 3 hours stirring every 30 minutes. It may take longer, it depends how dry you would like the granola. Once cooled store in a seal container.

Excellent Egg Sandwich

Excellent Egg Sandwich

Serves one

3 inches sliced french bread
1 wedge of garlic herb laughing cow cheese
3 slices of black forest ham
1 c. fresh baby spinach
1 thin slice of red onion
2 slices of light provolone cheese
2 eggs sunny side up
1 pinch kosher salt and fresh ground pepper

Directions:
Slice bread in half lengthwise and apply garlic herb cheese dividing it and spreading it on both slices of bread. Place the bread slices on a foil lined pan.  Preheat broiler to low. In a medium heat skillet, add ham on one half of the skillet and spinach and onion on the other half. Let cook until spinach is wilted and ham is starting to get brown on one side. Flip ham and stir spinach cook only another minute. Next, remove ham from the pan and place on bread. Top ham with spinach and onion. Break two eggs in the same skillet and bake until whites are set.  Add salt and pepper to eggs.  Slide one egg on each slice of bread. Top each egg with a slice of provolone. Place both open face sandwiches in the oven and broil until cheese starts to brown lightly (about 2-3 minutes). I then put one sandwich on top of the other making one big sandwich. you could have two open face sandwiches if you prefer.

Great Guacamole with Bacon

Great Guacamole with Bacon (OH MY OH MY!)

Serves 6; unless I am making it and then it is all mine!

Start by preheating your oven to 425 degrees.

Line a sheet pan with foil. 

In a bowl add:

8 jalapenos, sliced lengthwise (clean out the ribs and seeds if you don’t want it too hot)

1 red onion sliced into rings

5 slices of bacon cut into fourths

Squeeze one lime over the peppers, onions and bacon. Toss all and put on the foil lined pan. Add fresh ground black pepper.  (you won’t need salt or oil because of the bacon)

1 bulb of garlic sliced in half place on a piece of foil and drizzle with olive oil then fold up sides and place on the sheet with the peppers.  Bake everything for 30 minutes, giving everything a flip ½ way through.

Drain bacon grease from the pan and let veggies cool. 

In a food processor or blender add:

1 bock 1/3 less fat cream cheese

1 avocado

1 lime, juiced

Add cooled roasted veggies and bacon

1 c. fresh cilantro (save some out to top when serving). 

Blend until smooth and creamy! I am letting mine sit in the refrigerator until tomorrow (what is left from when I tried it and had to make myself stop eating. My plan for tomorrow is to add one can of black refried beans in a greased casserole dish, top with Mexican cheese and broil for 3 minutes then top with guacamole above and fresh cilantro then serve with warmed tortilla chips and pulled pork tacos.

Moist and Nutritious Bran Muffins

Super Moist and Nutritious Bran Muffins

Makes 24 muffins (I made 8 large muffins with 2 cups batter leftover for pancakes)

Preheat oven to 375 degrees and grease a muffin tin.

Blend:

¼ c. butter

½ c. sugar

½ c. brown sugar

When the butter and sugar mixture is fluffy add:

2 egg yolks

1 tsp. almond extract

1 tsp. vanilla extract

1 c. plain Greek yogurt or light sour cream

1 c. unsweetened applesauce

¼ c. honey

In a separate bowl mix and then add to wet mixture just until combined:

1 ½ c. whole wheat flour

¼ c. wheat germ

¼ c. ground flax seed

1 tsp. baking powder

½ tsp. baking soda

In a separate bowl:

2 egg whites, whipped to form peaks

Carefully fold egg whites into batter. 

In a small bowl mix:

¼ c. whole wheat flour

¼ c. brown sugar

1 tsp. cinnamon 

Directions:

Pour ¼ c. batter into each muffin tin. Sprinkle with cinnamon mixture, top with batter and then sprinkle mixture on top of the second scoop of batter. *If you like nuts top with nuts before putting in the oven to bake for 30 minutes. Let cool 10 minutes and then serve warm.

Peanut Butter Balls with Marshmallows

Peanut Butter Balls with Marshmallows

Makes 100 balls

2 jars natural peanut butter (chunky)

 3 c. Rice Krispies Cereal

1 package of powdered sugar

4 Tbs. melted butter

2 packages of miniature marshmallows

1 package semi sweet chocolate chips

Directions:

In a large microwave safe bowl add marshmallows and butter cook

 on high for 1 ½ minutes. Stir quickly when removing from the microwave. Add peanut butter, powdered sugar and cereal. Stir until well combined. With greased hands roll dough into one inch balls and place on a parchment or foil lined rimmed cookie sheets. Melt chocolate chips in the microwave 30 sec. at a time stir till creamy. Dip balls in the chocolate and return to lined sheet. Place sheets in the freezer for 5 minutes. Store in air tight container for up to a week.