Monday, June 7, 2010

Soft lemonade Cookies

Soft Lemonade Cookies

These cookies were my favorite thing from Kevin's change of command reception. They were delicious. When I tried the first batch, I thought they'd be fabulous with lemoncello icing. I need to dig that recipe up and give it a try.

1 cup butter, softened
1 cup sugar
2 eggs
3 cups all purpose flour
1 tsp baking soda
1 can (6 ozs) frozen lemonade concentrate, thawed and divided
Additional sugar

Preheat oven to 400 degrees.
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3, Combine flour and baking soda; add to the creamed mixture alternately with 1/3 c of lemonade concentrate, beating well after each addition.
4. Drop by teaspoonfuls 2 in apart onto parchment lined baking sheet. Bake at 400 degrees for 8-10 minutes.
5. Remove to wire racks. Brush warm cookies with remaining lemonade concentrate; sprinkle with sugar and let cool.

Chocolate Raspberry Cookies

Chocolate Raspberry Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
3/4 cup semisweet chocolate chips, melted and cooled
1/2 cup raspberry jam
3 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup vanilla or white chips

Preheat over to 375 degrees
1. In a large mixing bowl (I used my KitchenAid mixer), cream butter and sugars until light and fluffy.
2. Add in eggs, one at a time, beating well after each addition.
3. Beat in melted chocolate and raspberries.
4. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in white chocolate chips.
5. Drop by teaspoonfuls 2 in apart onto a parchment lined baking sheet.
6. Bake at 375 for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Raspberry Swirl Cheesecake Squares

Raspberry Swirl Cheesecake Squares

1 3/4 cups crushed graham crackers (about 28 crackers)
1/4 cup sugar
1/2 cup butter, melted
4 packages (8 ozs each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs, lightly beaten
3 tbsp raspberry jam

Preheat oven to 350 degrees
1. Crust: In a bowl, combine cracker crumbs, sugar and butter; press onto the bottom of a foil lined 11 in X 7 in baking dish. Set aside.
2. In a large mixing bowl (I used my KitchenAid mixer for this), beat the cream cheese, sugar and vanilla until smooth.
3. Add eggs, beat on low speed just until combined.
4.Pour cream cheese mixture into baking dish and spread evenly.
5. Drizzle jam evenly over the filling. Cut through filling with a knife to swirl the jam.
6. Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour, then refrigerate overnight.
7. Let stand at room temperature before slicing. Cut into even squares of the desired size.

Slow Cooking Dinner: Lemon Pepper Ribs

Kevin has been bugging me for a while to make Ribs- which is problematic because I emphatically do not like commercial BBQ sauce. He likes his ribs SMOTHERED in BBQ sauce.

I might have found a compromise. Country Style bone in beef ribs were on sale today at the commissary for 1.29/lb so I picked up two packs of about 4 lbs each. This is my first Rib experiment. It isn't ready yet, but the house sure smells good.

Lemon Pepper Ribs

4 lbs beef or pork ribs
2 tbsp garlic powder
2 tbsp kosher salt
2 tbsp black pepper
juice of lemons


1. Cut the ribs to fit your stoneware.
2. In a small bowl, combine the garlic powder, salt and pepper. Rub the ribs with the dry mixture, covering all sides.
3. Put the ribs into the slow cooker. If you have extra seasoning, sprinkle it on top.
4. Juice lemons onto the ribs.
5. Cover and Cook on low for 7 to 10 hours, or on high for about 5 hours.