Sugar Cookie Lemon Tarts

SUGAR COOKIE LEMON TARTS

I made these for my daughters teacher for teacher appreciation week.

Supplies Needed:

Butter

Sugar

3 eggs

3 egg yolks

flour

salt

baking powder

whipping cream

1 large lemon

powdered sugar (optional)

Mixer

Parchment paper

Mini muffin tin

Cooking spray

INSTRUCTIONS:

 

Mix 8 tablespoons of butter and 1/2 cup of sugar in the mixer.  Add in 1 egg until fully mixed.  Add 1/4 teaspoon of baking powder, 1 1/2 cups of flour, and a pinch of salt.  Mix until there are no clumps of flour left.  Wrap the dough in parchment (or wax) paper and put in freezer for 15 – 20 minutes.

Preheat the oven to 350 degrees.  Grease the mini muffin pan with cooking spray.

In a medium sized bowl, whisk together 2 eggs, 3 egg yolks, 1/4 cup whipping cream, juice from the lemon, and 1/4 cup sugar until smooth.  This is going to be your lemon filling.

By this time, the dough should be ready.  Make little balls and put them into each slot in the muffin pan.

I used a tool from pampered chef to make them into cups, but you can use your thumb or fingers.

If you are using the same tool as me, I lightly coated it in flour before each time so it would not get stuck to the dough.  Make sure the dough is even on all sides.

When they are all done, carefully fill them with the lemon filling, just about to the top of the cookie crust.

Bake for about 10 to 12 minutes or until the crust begins to turn golden.  Let them cool completely.  Refrigerate before serving, serve chilled.

Optional topping:

Just sprinkle with powdered sugar before serving.

Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Roll Ups

     Supplies:

– Lasagna Noodles

– Alfredo Sauce

– 4 boneless chicken breasts

– Mozzarella Cheese (this is what my husband likes!)

– Baking dish

Instructions:  Cook the chicken fully.  Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken.  Cook your lasagna noodles fully.  When they are done, drain them and use COLD WATER when rinsing so they do not stick to each other.  Lay them on a plastic prep mat or paper towel, flat.

Preheat oven to 350 degrees.  Pour ½ cup of your alfredo sauce on the bottom of your baking dish.

Using a spoon, spread alfredo sauce on each noodle, being careful not to use too much!

Add your chicken and spread on each noodle.

Finally, sprinkle your mozzarella cheese on each one.

You are now ready to roll them up!  Carefully roll up the noodles like a pinwheel.  Place each one seam side down in your baking dish.

Once they are all in the baking dish, pour some more alfredo sauce over top of all of them and sprinkle some more cheese on top of the sauce.  Bake for 30 minutes.

Cheesecake Factory Buffalo Chicken Blasts

Cheesecake Factory Buffalo Chicken Blasts
Supplies:
-Wonton Wrappers
-Blue Cheese Dressing
-Cheddar Cheese
-Shredded Chicken
-Hot Sauce
-3 or 4 Boneless Chicken Breasts
-Bread Crumbs
-3 to 4 eggs
-Food Chopper
-Deep Fryer
Instructions:  Cook the chicken fully. Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken. Put in bowl, mix in hot sauce (I never measure), and set aside. Break open eggs and place in a bowl. Beat until mixed. On a cookie sheet or plastic prep mat (LOVE mine from Pampered Chef!), place a few wonton wrappers. On each one in the middle, put your chicken and cheese in the middle. Fold the wrapper over so it is shaped like a triangle. Use a little bit of water on the edges to get the edges to stick and stay closed. Using a sauce brush, brush egg all over the folded wrapper. Now, coat the wrapper with breadcrumbs well. Now you are ready to deep fry. You can place 2 or 3 in your deep fryer basket (depending on the size). Fry until golden and crisp. Serve with blue cheese dressing.

Eggless Cookie Dough

Eggless Cookie Dough

            Supplies:

– 1 1/2c Brown Sugar

– 1 stick softened butter

– 1 tsp Vanilla

– 1/4c milk

– 2c Flour

– Pinch of salt

– Chocolate Chips

 

Instructions:  I use my mixer for this, but you can also use a bowl.  First, start by mixing the brown sugar and butter together until it is smooth.  Next, mix in the milk and vanilla.  Slowly put in the flour until blended well.  Add your pinch of salt and as many chocolate chips as your heart desires!  You can refrigerate it for a couple hours, but I can’t help but to dig right into it after I make it!  If you like frozen yogurt, you can also mix in plain yogurt and freeze for egg-less cookie dough yogurt!

Our Week Dry Erase Frames

Our Week Dry Erase Frame

            Supplies:

–       8 Opening Picture Frame (Got mine at Walmart for $9.97)

–       Scrapbook Paper

–       Letter Stickers

–       Dry Erase Markers

Instructions:  Cut 8 pieces of scrapbooking paper to 4×6 size to fit the frames.  I used Red and Black to match my kitchen.  I labeled each one a day of the week and added a “Our Week” one also.  Place all the pieces into each frame in order and put the back on.  Hang it on the wall and use dry erase markers to plan your week!

Easy Microwave Clean

Easy Microwave Clean

I was surprised at how easy this was!

          Supplies:

– Vinegar

– Measuring Cup

– Glass Bowl

– Water

Instructions:  Measure 1 cup of vinegar and pour into your glass bowl.  Then take one cup of hot water and pour it in your bowl also.  Place the bowl in your microwave and turn it on for 8 minutes.  When it is done, carefully remove the bowl using potholders or an oven mitt.  Wipe the inside of your microwave clean with a damp rag, sponge, or towel.

 

Pop Bottle Sealer

Pop Bottle Top Sealer

Supplies:

-Plastic Pop Bottle
-Scissors

Instructions: This works well for chocolate chips, powdered sugar, etc. Cut off the top of the plastic pop bottle, near the top. Make sure the lid is removed from the bottle. Take the top of the bag you are using to seal and slip it under the piece of bottle you just cut off, pulling it thru the pour spout of the bottle. Fold bag over the side of the spout. Replace lid over the bag and you have it sealed!