Lemon Cookies

1 and 3/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!

easy crockpot brisket

1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
1 bottle (24 Ounce) Ketchup
1 package Onion Soup Mix
water if need

mix ingredients, coat meat marinate if there's time and put on low in crock pot - all day. cut up meat when done put back in crockpot let simmer in sauce

https://thepioneerwoman.com/cooking/passover-brisket-i-think/

Crockpot Meatballs

I got this recipe from my friend Christy - its easy, quick, and yummy

frozen meatballs
jar grape jelly
bottle ketchup

in a crockpot, add desired amount of meatballs and then equal parts jelly and ketchup until desired sauce thickness occurs

Best ever Spinach Dip

I like to serve this in a bread round and use the bread and extra crackers for dipping

2 boxes spinach (chopped)
4 green onion
4 slices bacon (cooked and crumbled)
1 teaspoon dill weed
i package ranch dressing (dry)
1 cup mayo
1 cup sour cream

Mix and chill - serve with crackers

Spicy Shrimp Dip

Ingredients
1 1/4 pounds fresh medium shrimp, peeled and deveined (If desired leave the tails on 3 shrimp to put on top of the dip)
1 tablespoon butter
1/2 cup diced red bell pepper
3 green onions, white and green parts sliced
1 garlic clove, minced
2 teaspoons Creole or cajun seasoning, divided
1 (8-ounce) pacakge cream cheese, softened
1/3 cup mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
1/3 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees and lightly grease an 8x8-inch baking dish.

Set the 3 shrimp with tails left on aside and cut remaining shrimp into bite-sized pieces. (I cut each shrimp in 3 to 4 pieces).

Add butter to a large nonstick pan and place over medium-high heat.

Add red bell pepper and cook for 2 minutes.

Add green onion, shrimp (including the 3 whole shrimp) and garlic. Sprinkle with 1 teaspoon Creole seasoning. Cook for about 2 to 3 minutes. Shrimp will cook more in the oven so you want it just barely cooked through or even slightly undercooked. Transfer mixture to a bowl to cool slightly. Return the 3 whole shrimp to the pan to cook a little longer if they need it. You want them fully cooked.

In a large bowl, mix together cream cheese, mayonnaise, lemon juice, and Worcestershire sauce. Use a wooden spoon or hand-held electric mixer to mix until smooth.

Add remaining Creole seasoning, crushed red pepper flakes, shrimp mixture, and both cheeses and hand mix together.

Transfer mixture to prepared baking dish and bake for 20 to 25 minutes.

Garnish with the 3 whole shrimp and serve.

Thanksgiving morning after eggs Benedict

makes 1 serving:

leftover stuffing (form into a small patty with hands) fry it up in butter or oil
leftover turkey (warmed or fried)
poached egg
Leftover gravy (warmed)


assemble in order and enjoy - so good!!!

CILANTRO TACO SALAD

Honestly this recipe doesn't need the homeade chickpeas and chips. Just buy roasted chick peas and tortilla chips save yourself some time..lol

tortilla chips lightly crushed or tortilla strips
taco seasoned roasted chickpeas
6 cups chopped Romaine lettuce
1 cup chopped red cabbage
1 cup grape tomatoes, cut in half
1 cup fresh corn kernels
1 large avocado, pit removed and sliced
3 tablespoons fresh cilantro, chopped

Dressing: Cilantro Lime Vinaigrette:

1 shallot, minced
2 cups packed fresh cilantro leaves, stems removed
1 large clove garlic
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

DIRECTIONS:
make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.