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Lemon Meltaway Cookies

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Grab a few ingredients and mix up these melt in your mouth buttery lemon cookies.  By a few I mean ONLY FOUR ingredients – lemon juice and zest count as one item, right?!  These take just a few minutes and taste like you spent hours making a gourmet bakery cookie.

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What you need:  

  • 1 c. butter (2 sticks) – room temperature
  • 2 1/2 c. powdered sugar
  • 3 Tbsp. finely grated lemon zest
  • 2 Tbsp. lemon juice
  • 2 c. flour

Make it:

Cookies:

  • Preheat oven to 400°
  • In a large bowl, add butter, 1/2 c. powdered sugar and lemon zest.  Cream together with a hand mixer
  • Add flour and mix until a soft dough forms.  This will be a slightly dry, crumbly dough.
  • Roll into 36 balls and place onto an ungreased cookie sheet
  • Flatten to about 1 1/2″ cookies.  Do not worry about spacing.  The cookies do not flatten or spread when baking
  • Bake for 8-10 minutes until JUST set and barely brown on edges.  Bottoms should remain pale
  • Remove from oven and rest on pan for 2 minutes.
  • Immediately remove from pan and place in a bowl with 1 c. powdered sugar.  Gently toss to coat and put onto a cooling rack.  Do 3 or 4 cookies at a time to avoid breaking them.

Icing:

  • Mix remaining 1 c. powdered sugar and 2 Tbsp. lemon juice to make a glaze.  Add more lemon juice if needed to make a pourable glaze.
  • Drizzle over cooled cookies creating a zig zag pattern to decorate.  Allow to set.

 

Slow Cooker Chicken Chili

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Slow Cooker Chicken Chili

I am one of those people that could eat soup EVERY DAY, no matter the weather.  It doesn’t even matter what kind: chili, chicken noodle, spicy tortilla, cheesy broccoli, potato . . . do I need to go on?   Give me ALL THE SOUP!

One of my go to’s is Chicken Chili.  Tossing everything in a slow cooker and using a rotisserie chicken makes the prep of this mild and rich chili a snap.

📌 Pin HERE for later!

What you need:

  • 6 c. chicken broth
  • 3 c. cooked and chopped chicken (use a rotisserie to save time)
  • 4 cans white beans (great northern, canellini, or your favorite kind) – drained & rinsed
  • 2 cans 4.5 oz. mild chopped green chilies
  • 2 t. salt
  • 2 t. cumin
  • 2 t. oregano
  • 1/2 t. cayenne pepper (more or less to your tastes)
  • 1/2 t. black pepper
  • 2 t. garlic powder
  • 1/2 c. heavy cream

Make it:

  • Put all ingredients EXCEPT cream into a slow cooker on low.  Cook for 4 hours stirring occasionally.  Taste for seasoning.  Add salt and pepper as needed.
  • Add cream before serving and allow to heat thru
  • Serve with cheese, sour cream, cilantro and/or onion if desired.

One of the BEST parts of making a big pot of chili – LEFTOVERS!  As with most chili recipes, this tastes even better the next day! It freezes well, too!  

More soup recipes

Hobo Hamburger Stew

Poultry a la King Recipe

Grasshopper Mint Brownies with Chocolate Ganache Topping

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Grasshopper Mint Brownies with Chocolate Ganache Topping

Nothing like the upcoming 🍀 St. Patrick’s Day 🍀 holiday to bring out all the delicious green & mint treats!  Don’t get me wrong, I will gladly play all along and use this as a perfect excuse to make all things mint.  Add some chocolate to the equation and BOOM how can you say no?

These tasty bites use a store bought mix and a bit ‘o the Irish with creme de menthe buttercream!  PLUS pour over a simple chocolate ganache and you have one beautiful and tasty dessert!

📌 Pin HERE for later!

What you need:

  • 1 brownie mix + the eggs, oil & water called for on the box
    Note: Prepare in the ‘fudgy’ method for best results

Buttercream:

  • 4 oz. butter, room temperature
  • 3 tsp. Creme de Menthe
  • 2 c. powdered sugar
  • 1 – 2 Tbsp. cream or milk
  • 1/2 tsp. vanilla extract

Note: if you prefer no alcohol add 1 t. mint extract and a few drops of green food coloring plus additional cream to make up for the liquid difference.

Ganache Topping:

  • 1/2 c. heavy cream
  • 1/2 c. semi sweet chocolate chips
  • colored sprinkles if desired

Make it:

  • Preheat oven temperature as indicated on the box brownie mix (usually 325-350° F)
  • Heavily spray a mini muffin tin with nonstick spray.  Be sure to get the sides and top so the brownies pop out nicely
  • Prepare brownie mix according to package directions using the ‘fudge-like’ directions
  • Fill the mini muffin tins 2/3 full with batter
  • Bake for 12 – 15 minutes until toothpick comes out clean
  • Remove from oven and allow to cool for 5 minutes
  • Remove brownies from pan and allow to cool completely

While brownies cool prepare the ganache:

  • Warm cream to a simmer over low heat
  • Remove from heat and add chocolate chips. Stir until completely combined and the sauce becomes glossy.  It takes a minute of stirring, don’t worry it will all mix together!
  • Set aside and allow to cool to room temperature (can put in fridge if necessary)

Prepare buttercream:

  • Using a hand mixer, combine butter, powdered sugar, vanilla, 2 t. creme de menthe, and 1 Tbsp. of cream.
  • Start mixing.  Add more cream and mint until desired fluffy texture has been reached.
  • Frost each brownie with a generous amount of frosting.
  • Once the ganache topping has cooled to room temperature pour a small amount on top of each brownie.
  • Decorate with sprinkles if desired.

Chicken Bacon Ranch Penne

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As I have mentioned before, I like to prepare a large batch of chicken in the slow cooker to use during the week for quick meal prep.  I love knowing I have a protein cooked and ready to go for any number of meals through out the week!  PLUS, I end up with a nice stash of stock for soups and chicken chili!  Even better, if you have leftover cooked meat after a few days, just toss it in the freezer for later!

I gave this new recipe a try and it received RAVE reviews from both kids!  All I have to do is mention pasta, and I have my kid’s full attention for any meal.  This is very quick to put together, requires no special ingredients and is very kid friendly.  Use a rotisserie chicken to save some time and serve with a salad for a nice balanced meal.

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What you need:

  • 1 lb Penne pasta (or other short cut pasta)
  • 2 cups shredded or cubed cooked chicken
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1 c. ranch dressing (regular or light)
  • 2 t. ranch dressing powder/mix
  • 1/2 t. cracked black pepper
  • 6 slices chopped cooked bacon
  • 2 cups shredded mozzarella cheese (8 oz)

Make it:

  • Preheat oven to 350° F
  • Cook the bacon until crisp and chop into bite size pieces (I prefer to bake mine in the oven)
  • Cook the pasta in boiling, salted water until JUST soft.  Do not over cook or your pasta will become mushy since it is also baked
  • While pasta is cooking, mix Alfredo, ranch, seasonings, and chicken.
  • Drain pasta and mix into Alfredo/chicken mixture
  • Pour into a greased 9 x 13 baking dish
  • Top with shredded cheese and cooked bacon
  • Bake, uncovered for 25 Minutes or until cheese is melted and casserole is bubbling.
  • Let rest for 10 minutes before serving

The leftovers reheat wonderfully and taste even better the next day.

Recipe adapted from HERE

More Kid Friendly Meals:

Easy Pizza Roll

Simple Crock Pot Spaghetti

Chocolate Chip Blondies

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Chocolate Chip Blondies

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What you need:

  • 6 tablespoons butter, softened
  • 1 c. packed brown sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 1/4 c. flour
  • 1 t. baking powder
  • 1/4. t. salt
  • 1 c. semi sweet chocolate chips
  • 1 c. additional chips of choice (dark chocolate, white chocolate, peanut butter, butterscotch, etc!)
  • 1/2 c. chopped pecan (optional)

Make them:

  • Preheat oven to 350° F
  • Grease an 8×8 pan
  • Cream butter, sugar & vanilla until fluffy
  • Mix in eggs
  • Add remaining dry ingredients and mix just until combined. Dough is very soft and sticky.
  • Fold in chocolate chips and nuts
  • Spread into baking pan.
  • Bake for 20-25 minutes until browned on top, the bars start to crack on top and pull away from sides of pan.  DO NOT OVER BAKE! You want this to be gooey and soft inside!
  • Serve Warm.

Note for this batch, I used a combination of semi sweet, dark and salted caramel chips.  So perfectly rich and the caramel chips added a yummy extra salty punch to the bars!

More Chocolate Recipes to try:

Brownie Batter Puppy Chow

Chocolate Lasagna

Make Your Own Cold Brew Coffee

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Disclaimer: This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

When it comes to coffee, I prefer it served on ice, no matter how cold it might be outside!  Recently I have jumped on the bandwagon with cold brew coffee.  Rich, dark, smooth and ice cold!  Add a splash of cream and you have one delicious ANY TIME OF THE DAY drink!  

Have you seen the cost of the machines, kits, and cold brew coffee pouches? Instead of spending upwards of $5.00 on a single serving, I am now making my own at home for pennies!  No special tools, gadgets or products are needed! A French Press Coffee Brewer (Target offers an 8 cup one for JUST $15.39) will make removing the grounds easier, but it isn’t necessary! A mason jar and coffee filter will work just as well! The HARDEST part of this process is waiting overnight to drink the coffee!

📌 Pin HERE for later!

Now, lets get our cold brew started!

What you need:

  • 2/3 c. medium or dark roast coffee grounds* (light or flavored blends will not produced a strong brew)
  • 4 c. water (filtered water if possible)
  • French Press, quart or larger Mason jar with lid, or glass carafe with lid
  • coffee filter or cheese cloth

Make it:

  • Put coffee grounds into the French Press or jar
  • Slowly pour water over the grounds.  Use a circular motion so all the grounds get wet but not forcing them up the sides.
  • You can use a spoon to carefully push any grounds still not wet down into the water.  Do not stir.
  • Cover and leave at room temperature for a minimum 12 hours.
  • If using a French Press, after brewing, press plunger down HALF WAY to avoid compressing the grounds and making it bitter.
  • Using a mesh strainer lined with cheese cloth or coffee filter pour out the brew into a bowl or clean jar.  If you are using a French Press, you don’t have to do this step, but it will help remove any grounds or sediment that might not be caught in the plunger screen.
  • Do not force the brew through the filter.  Allow it to strain slowly.  You could make your coffee bitter by stirring or compressing the grounds.
  • You now have about 4 c. of cold brew concentrate. This is very dark and strong so serve over ice or add water before drinking.  Add a splash of cream and sugar to taste if desired!
  • Store any leftovers in the fridge!

* If you prefer a darker brew, use up to 1 cup of coffee grounds.

More Breakfast Ideas:

Breakfast Taco Casserole Recipe

My Copycat Starbucks Frappuccino

Chicken & Stuffing Casserole

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I often rely on turning leftovers in to multiple meals to save time and keep from eating the SAME MEAL all week.  One of my favorite things to do is make a massive amount of chicken breasts in the slow cooker and use it throughout the week for lots of ‘new’ meals!  Grabbing a few pantry staples this casserole is a breeze to whip up!  You can even use a rotisserie chicken and not even have to worry about cooking the chicken!

Pin HERE for later!

What you need:

  • Appx. 4 cups cooked chicken, cubed or shredded
  • 1 can cream of chicken, mushroom OR celery soup
  • 1 can evaporated milk
  • 1 1/4 c. chicken broth (I used the cooking juices from my slow cooker meal earlier in the week!)
  • Salt & Pepper to taste
  • 1 package (10-12 oz.) stuffing mix (or use 2 Stove Top 6 oz boxes)

Make it:

  • Preheat oven to 350° F
  • Grease an 8×8 or similar casserole dish
  • Toss the cooked chicken into the dish
  • Top with stuffing mix
  • Combine broth, cream soup, and evaporated milk + season with salt & pepper
  • Pour over stuffing and make sure all bread pieces get a splash of the liquid
  • Bake for 35-40 minutes or until browned and bubbling.
  • Allow to rest for 10 minutes and serve with a salad or vegetable!
  • Note: you can also add your favorite veggies with the chicken and make it in all in once dish!

Check out these dinner ideas, too!

BEST French Dip Sandwiches

Baked Ravioli Lasagna – Only 4 ingredients

One Skillet Ranch Ham Pasta

Lemon Poppy Seed Bread

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I LOVE anything and everything lemon.  ESPECIALLY poppy seed bread! This yummy bread pairs almond extract with tart lemon juice for a moist, tender bread.  Topped with a tangy glaze, this bread will be come a favorite breakfast treat for your family!

Pin HERE for later!

What you need:

  • 2-3 lemons
  • Zest from lemons
  • 2 eggs
  • 1 c. sugar
  • 2 T. butter, softened
  • 3 eggs
  • 2 t. almond extract
  • 1 t. vanilla extract
  • 1/3 c. lemon juice
  • 1/2 vegetable oil
  • 1 1/2 c. flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. poppy seeds

Glaze:

  • 1 1/2 c. powdered sugar
  • 1 t. almond extract
  • 2 T. lemon juice

Make it:

  • Preheat oven to 350° F
  • Zest the lemons and add to mixing bowl
  • Juice lemons to make 1/3 c. PLUS additional 2 T. for glaze (later)
  • Mix lemon juice, zest, eggs, sugar, butter, oil, vanilla, and almond together
  • In a separate bowl combine flour, soda, baking powder, salt and poppy seeds.
  • Carefully mix dry ingredients into wet ingredients and mix just until combined.  Do not over mix!
  • You can use 1 loaf pan or a 12 count muffin tin.  Butter the baking pan or muffin tins.  I used a 12 count mini bundt pan.
  • If making muffin size: Bake for 15-20 minutes until just browned and a toothpick comes out clean
  • If making loaf size: Bake 40-50 minutes until just browned and toothpick comes out clean.
  • Remove from oven and allow to rest in pan for 10 minutes.  Invert from pan onto a cooling rack.
  • Prepare glaze: Mix powdered sugar, almond extract and lemon juice until smooth.
  • While cakes are still warm, poke holes all over the top with a toothpick.
  • Pour glaze over and allow to soak into bread
  • Allow to cool

More tasty breakfast treats:

Blueberry Cheesecake French Toast Casserole

My Copycat Starbucks Frappuccino

Pancake Bites

My Favorite Chocolate Chip Cookies

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Let’s talk chocolate chip cookies!  Who doesn’t love a warm from the oven, soft, melty fresh baked one?!?!  For YEARS I struggled making them!  It really was my cookie Achilles Heel!  THEN, my amazing Sister in Law Erin shared with me her husband’s family recipe.  ** Insert heavenly angels singing and glowing sun rays! **  These have become my fail-proof, go to, BEST COOKIE recipe! Big, soft, just slightly crisp edges and FULL of chocolate chips.

📍 Pin HERE for later!

What you need:

  • 3 sticks butter (no substitutions) room temperature
  • 1 1/4 c. sugar
  • 1 1/4 c. brown sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 4 1/4 c. flour
  • 1 t. soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 – 12 oz bag semi sweet chocolate chips

Make it:

  1. Preheat oven to 350° F
  2. Cream butter and sugars together on medium speed with a hand or stand mixer
  3. Once light and fluffy add eggs and vanilla.  Mix well.
  4. Add dry ingredients and slowly mix just until combined.
  5. Fold in chocolate chips
  6. Scoop by large tablespoons 2″ apart on an ungreased cookie sheet
  7. Bake 12 minutes until just slightly browned around edges and cookies start to crack
  8. Allow to rest on pan 2 minutes before moving to cooling rack

Makes about 5 dozen LARGE cookies.  This dough freezes well if you would like to bake half the batch!

Sweet & Savory Chicken Wings (The Secret Ingredient – Lemon Gelatin!)

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Sweet & Savory Chicken Wings

A follower on our Facebook Page shared this recipe with me. I will admit, I was very skeptical when I saw lemon gelatin as one of the ingredients, but to my whole family’s surprise these turned out DELICIOUS! We liked them so much that I am considering trying to change the recipe and make them with orange gelatin – an Orange Chicken?

I did not add the poppy seeds because my son would not try them if I did.  If any of you do, I would love to hear your thoughts!

📌 Pin HERE for later

Ingredients:

  • 1 Cup Pineapple Juice
  • 1 Cup Soy Sauce
  • 3 Pounds Chicken Wings
  • 1 Box  (1 – 1/2 Ounces) Lemon Flavored Gelatin
  • 2 Tablespoons Poppy Seeds (Optional)

Directions:

  • Preheat the Oven to 350° F
  • In large bowl, mix pineapple juice & soy sauce.
  • Add wings to a large bowl or Ziplock bag and marinate for an hour in the fridge.
  • Line a rimmed cookie sheet with foil and arrange wings in a single layer. Pour 1/2 c. of the marinade over the wings, then sprinkle with half the lemon gelatin.

  • Bake for 30 Minutes.
  • Remove from oven and flip wings over.  Sprinkle with remaining gelatin & poppy seeds if using.
  • Bake until golden brown, about an additional 30 minutes. You want the internal temp. to be AT LEAST 165° F

 

Recipe from Every Day with Rachael Ray 

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