Spritz Cookies

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/4 tsp baking powder
  • 1 tsp almond extract
  • 2 1/4 cups flour

Directions

Preheat oven to 375°. Mix ingredients together, fill cookie press. Press cookies onto cookie sheet. Bake for 8 minutes or until light brown.

tags: almond extract, baking powder, butter, cookies, dessert, flour, sugar
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Salsa Meatloaf

recipe from mom

Ingredients

Salsa Meatloaf, pre-baking
  • 1 lb. ground beef
  • 2-3 slices bread
  • black pepper
  • salsa (enough to make mixture moist)
  • 1 egg

Directions

Preheat oven to 350°F. Tear up bread. Mix all ingredients. Form into a loaf in a baking pan sprayed with Pam. Bake for approximately 1 hour.

(For meatloaf muffins, increase heat to 450°F, decrease time to about 20 minutes and top each muffin with a spoonful of salsa.)

tags: beef, bread, egg, ground beef, salsa
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Lentil Salad

recipe adapted from the hungry tiger

Ingredients

I made a delicious lentil salad
  • 3/4 cup lentils
  • 1/2 small onion, diced
  • 1 medium carrot, chopped fine
  • 1 small red bell pepper, diced
  • some chopped parsley
  • a couple of glugs of good olive oil
  • a splash or two of red wine vinegar
  • a fat pinch of salt
  • lots of freshly ground pepper
  • feta cheese

Directions

Cook the lentils in at least three cups of salted water until cooked but not mushy. Drain and rinse briefly with cold water. In a large bowl combine the lentils and vegetables. Add the olive oil, vinegar, salt and pepper. Mix gently but so that everything is nicely coated. Add feta just before serving.
Then I put feta on it

tags: bell pepper, carrot, feta, lentils, olive oil, onion, parsley, salad, vinegar
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BBQ Pork Chops

recipe from Mom

Ingredients

  • Pork chops
  • barbecue sauce

Directions

Preheat oven to 350°. Spray cooking spray on baking dish. Cover chops with barbecue sauce on both sides. Cover with aluminum foil. Cook for 1 hour.

tags: barbecue sauce, pork
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Raspberry-Lemon Muffins

adapted from Smitten Kitchen

Ingredients

Lemon-Raspberry Muffins
  • 1 1/8 cups sugar, divided
  • 2 tablespoons lemon juice
  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 ½-pint container (about) fresh raspberries

Directions

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-¾ level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Yield: 12 large or 36 miniature muffins

tags: baking powder, butter, buttermilk, dessert, egg, flour, lemon juice, muffins, photo, raspberry, sugar, vanilla
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