Lemondoodles

Ingredients

• 2 sticks of butter (16 tablespoons)
• 1 cup of white sugar
• Zest of two lemons
• ½ cup of firmly packed dark brown sugar
• 3 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of kosher salt
• 3 eggs
• 1 teaspoon of pure vanilla extract

Additional, for coating cookie dough:

• ½ cup of white sugar
• Zest of three lemons
• Mash zest and sugar together with a fork to create lemon sugar.

Instructions

1. Start by browning butter. Melt 1½ sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining ½ stick of butter to pan and set aside to cool.
2. Line baking sheets with parchment paper and preheat oven to 425 degrees.
3. In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
4. Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
5. Add cooled butter, eggs, and vanilla and mix again just until combined.
6. Scoop out two tablespoons of dough and form into a ball.
7. Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
8. Bake for about 7 minutes and let cool.
9. They are best slightly underdone.
10. When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.

Braided Nutella Bread

From http://www.toptenlook.com/2013/12/braided-nutella-bread.html 

Use your favorite cinnamon roll bread dough recipe for the dough.  Follow the pictured steps below.  Cook at the same temperature and time as cinnamon rolls.

Chocolate Marshmallow Cookies

- 15 marshmallows (cut into thirds)
- 2/3 Cup cocoa powder
- 2 Cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup sugar (plus 1/2 Cup sugar for rolling)
- 1 Cup crisco
- 1/2 Cup brown sugar (firmly packed)
- 2 unbeaten eggs
- 1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.(This can get messy, so sometimes I wear those thin plastic throw away gloves.)
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

Apple Lasagna Dessert

Original recipe makes 12 - 15 servings
 
Ingredients:
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
3. Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
4. Bake in preheated oven for 45 minutes. Cool for 15 minutes.
5. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.

From AllRecipes.com

Roedgroed med Floede (Danish Red "Mush" with Cream)

6 stalks rhubarb
3 C. water
3 C. berries
1 1/2 - 2 C. sugar
8-12 Tbsp. cornstarch

Cut rhubarb into 1/2-inch slices; cook in 3 cups water gently boiling water until tender.  Add the berries and cook just until berries are tender.  Add sugar to rhubarb/berry mixture and continue cooking.  Mix cornstarch with enough water to dissolve it, then added to the fruit mixture.  Stir until it boils, and boil about 1-3 minutes.  Remove from heat and pour into bowl.  Serve cool or cold with milk, cream, or whipped cream.  Makes 8 servings.

Orange Fluff Jello Salad

From Six Sisters Stuff (http://www.sixsistersstuff.com/2011/12/orange-fluff-jello-salad-recipe.html)

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows

20 ounce can pineapple tidbits (drained)

22 ounces mandarin oranges (drained)

2 to 3  bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

 
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Cilantro Lime Ranch Dressing

From The Teenage Taste (http://teenagetaste.com/2012/04/07/cilantro-lime-ranch-dressing/)

Ingredients:

• ¾ cup light mayo
• ¾ cup greek yogurt (I used fat-free.)
• 2 tablespoons freshly-squeezed lime juice  (about ½ a lime)
• 1 tablespoon olive oil
• 1/3 cup milk
• 1 small bunch (~1/3 cup, packed) cilantro, roughly chopped
• 2 tablespoons fresh chives, roughly chopped
• 2 cloves garlic, roughly chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Place all ingredients in a blender or food processor and blend for 30 seconds. Check consistency and blend an additional 30 seconds, if desired.  Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

Yield:  ~1 ½ cups dressing