Easy Lemon Cake Mix Crinkle Cookies 🍋

🍋 These cookies are pretty, tasty & chewy ~
Perfect for Springtime & Easter. 🌷

Ingredients:

6 tablespoons butter

1 box lemon cake mix

2 eggs

2 tablespoons fresh lemon juice

1/2 cup powdered sugar

Method:

Melt the butter and set aside to cool. Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Add the cake mix, butter, eggs, and lemon juice to a medium bowl. Blend the ingredients together with an electric mixer, on low speed, just until all are mixed and smooth.

Form 2 tablespoons of dough into balls. Roll the balls in the powdered sugar to completely cover. Place 2 inches apart on the lined baking sheets. 

Bake for 11 minutes. Allow to cool on the pan for 7 minutes and then transfer to a wire rack to finish cooling. 

Place in an airtight container with sheets of waxed, or parchment paper, between layers. Store at room temperature for 3 to 4 days or in the refrigerator for a week.

Note: These impressive cookies only require a few ingredients and they are so simple to make!

Tex Mex Cowboy Casserole (John Wayne Casserole)

This beefy casserole gets a sweetness from the
veggies, heartiness from the beef, a little bit of
heat from the spices and comfort from the biscuits.

.

Ingredients:

2 medium tomatoes

1 medium onion

1 medium red or orange bell pepperavocado or olive oil cooking spray

1 (16 ounces) can jumbo biscuits 

2 pounds ground beef

1 packet taco seasoning**

1/2 cup water

1 (7 ounces) can diced mild green chilis

1/2 cup sour cream

1/2 cup mayonnaise

2 cups (8 ounces) grated cheddar cheese

Method: to drain the to

Preheat oven to 350*. 

Slice the tomatoes (in circles) and set aside. Slice the onion in half. Cut one half into thin slices and set aside. Coarsely chop the other half and place in a bowl. Remove the stem from the bell pepper, cut in half and remove the seeds. Slice the bell pepper halves into thin slices and add to the sliced onions (not chopped onions).

Lightly spray a 9 x 13 inch with the cooking oil spray. Place the biscuits in the bottom of the pan and press down to make a crust on the bottom and up the sides of the pan. 

Bake for 15 minutes. Remove from the oven and set aside. (Don't turn the oven off.)

Add the ground beef to a large skillet and cook over medium high heat until the meat is browned. Transfer to a colander to drain off the fat and then return to the skillet. Stir in the taco seasoning and water. Cook and stir for 5 to ten minutes or until all of the water is absorbed. Spoon the cooked beef over the top of the baked crust. Layer the tomato slices evenly over the beef.

Lighty wipe the skillet, leaving a little bit of grease in the pan. Add the onion and pepper slices to the skillet and cook over medium heat just until the vegetables are slightly tender. 

Spoon the sauteed vegetables over the tomatoes. Spoon the chopped green peppers over the onion and pepper layer.

Add the sour cream, mayo and 1 cup of the cheddar cheese to the bowl of chopped onions. Stir well to mix. Spread evenly over the top of the layers. Sprinkle the remaining cheese on top of the sour cream layer.

Bake uncovered for 40 minutes or until the edges of the dough are light brown and the cheese is melted. Cut into 10 portions. Serves 10. (Pairs nicely with a salad.)

**You can purchase taco seasoning, but it is very simple to make your own that doesn't contain any chemical additives. Here is the link for my taco seasoning recipe:  

https://carriekitchencreations.blogspot.com/2016/03/homemade-taco-seasoning.html

Note: What casseroles lack in appearance, they often make up for in flavor. 😄 This one did not disappoint ~ my husband loved it!

Reduced Sugar Candied Lemon Drop Mocktail 🍋🍍

This is a simple & refreshing beverage
that adults and kids can enjoy. 🍹

Ingredients:

2 cups ice cubes

1/4 cup sugar free french vanilla syrup

1 cup sugar free ginger ale**

1/2 cup pineapple juice

1/4 cup fresh lemon juice

Optional Garnishes:

2 lemon slices

2 sprigs mint

2 straws

Method:

Place one cup of ice in each of the glasses. Gently stir together the syrup, ginger ale and juices in a two cup (or larger) measuring cup. Pour one cup of the juice mixture over the ice in each cup. If desired, garnish with a lemon slice, mint sprigsor straw.

**Club soda may be substituted for the ginger ale.

Note: This is a great alcohol free option to offer kids and guests at Easter or any gathering. It's very delicious and refreshing!

 

Easy Lemon Brownies 🍋

🍋 These simple to make brownies are
delicious, chewy and lemony! 🍋

Ingredients:

butter or shortening for greasing

parchment paper

1 1/2 cups sugar

3 tablespoons lemon zest**

3/4 cup (1 1/2 sticks) unsalted butter

1 cup (6 ounces) white chocolate chips

3 room temperature eggs

3 tablespoons fresh lemon juice**

2 - 4 drops yellow food coloring (optional)

2 1/3 cups flour

1/2 teaspoon salt

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

Method: 

Preheat oven to 350*. Use butter or shortening to grease an 8 or 9 inch square pan. Line the bottom of the pan with parchment paper. Set aside.

Add the sugar and lemon zest to a large bowl. Use a wooden spoon or your fingers to rub the zest into the sugar.

Add the butter and white chocolate to a microwave safe bowl. Heat for 30 seconds. Stir. Repeat until the mixture can be whisked smooth. (about 1 minute total)

Whisk into the sugar and lemon zest. Add the eggs, one at a time, mixing after each addition. Whisk in 3 tablespoons of lemon juice and food coloring (if adding). 

Sift the flour and salt into a medium bowl. Gradually add to the larger bowl and stir with a wooden spoon or spatula until the batter is smooth. Spread the batter evenly in the prepared pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool.

After the brownies are completely cooled, whisk together the powdered sugar and 3 tablespoons of lemon juice. Spread evenly over the top of the brownie. 

Allow the glaze to set for 15 minutes. Slice into 16 squares. Transfer to an airtight container and store in the refrigerator.

Note: Lemon Lovers will be delighted with the flavor of these brownies ~ tangy lemon and a chewy brownie ~ Yum!

Cinnamon Pecan Coffeecake Quick Bread

This is a moist, delicious bread that is perfect
for breakfast, brunch, coffee or tea time. 🫖

Ingredients:

butter or shortening for greasing

flour for dusting pan

1 cup (4 - 5 ounces) chopped pecans

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 cup toffee bits (optional)

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 cup sour cream or unsweetened greek yogurt

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Method:

Preheat oven to 350*. Use butter or shortening to grease a 9x5 inch loaf pan. Lightly dust with flour and set aside.

In a small bowl, stir together the pecans, brown sugar, cinnamon and toffee (if using). Set aside.

In a large bowl, whisk together the butter and sugar until combined and smooth. Add eggs, one at a time, whisking well after each addition. Whisk in the vanilla and sour cream until the mixture is smooth.

Sift together the flour, baking powder, soda and salt. Gradually whisk in to the butter & egg mixture just until combined. (Do not overmix.)

Pour half of the batter into the prepared pan. Sprinkle half of the pecan mixture over the top of the batter. Top with the remaining batter and sprinkle with the rest of the pecan mixture.

Place the loaf pan on a baking sheet and bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the loaf comes out clean.

Allow to cool in the pan for 10 to 20 minutes. Remove from the pan and finish cooling on a wire rack. Makes 8 slices/ servings. Store in an airtight container at room temperature for a couple of days or in the refrigerator for a week.

Notes: This tasty bread is great served warm with butter, at room temperature, or chilled!

Copycat Cracker Barrel Individual Apple Cobblers 🍎

Cracker Barrel's  version of apple cobbler
is both pretty and delicious!

Crust Ingredients:

1 1/2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1/2 cup (1 stick) unsalted cold butter

1/4 cup water

2 teaspoons half & half or milk

Spiced Apples:

4 large golden delicious apples, peeled, cored & cut into 1/4 inch slices*

4 tablespoons butter

2 teaspoons lemon juice

1/4 cup packed brown sugar

1/8 teaspoon salt

1 tablespoon flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Garnishes:

1/4 cup caramel sauce**

whipped cream (optional)

vanilla ice cream (optional)

Method:

For the crust:

Add the flour, salt and 1 tablespoon of the sugar to a food processor. Slice the butter into 8 portions and add to the processor bowl. Attach the lid and pulse until the mixture has a crumb texture. Add the water and continue to pulse until all of the ingredients are thoroughly mixed and the dough forms a ball. Wrap in waxed paper and refigerate for 10 to 15 minutes.

Preheat oven to 350*. LIne a baking sheet with parchment paper and set aside.

Lightly flour the waxed paper and roll the dough into a 12" x 8" rectangle.

Brush the dough with the half & half and sprinkle with the remaining 1 tablespoon of sugar. Use a non-serrated knife to cut the dough into 24 (2 inch) squares.

Place the squares on the prepared pan and bake for 20 to 25 minutes or until the crust squares are a light golden color.

For the apples:

Melt the butter in a large skillet over medium heat. Layer the apples evenly in the skillet. Sprinkle the lemon juice, sugar salt and flour over the apples. Cover and cook on low for 15 minutes. Uncover and sprinkle the cinnamon and nutmeg over the apples. Stir and cook uncovered for another 5 to 10 minutes or until the liqid in the pan is thickened and all of the apples are tender.

Divide the apples evenly between 4 serving dishes. Drizzle or spoon 1 tablespoon of caramel sauce over each serving. Arrange 6 crust squares around the edges of each dish. If desired, garnish with a small dollop of whipped cream or a tiny scoop of ice cream. Makes 4 servings.

*Typically, I would not use golden delicious apples for a pie or baked dessert, but the work perfectly in this cobbler!

**Use a storebought caramel sauce or make your own before preparing this dessert. Here is a link to a simple recipe for homemade caramel sauce:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

Note: My husband loves pie crust cookies, so he really liked a cobbler made with them ~ he also said he liked the presentaion of the individual servings. 😀

Favorite Irish Soda Quick Bread 🍀

This is my favorite Irish Soda Bread because
it is so light & moist and has a wonderful flavor!

Ingredients:

 parchment paper

avocado or olive oil spray

2 1/2 cups all purpose flour

2 tablespoons packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt (I used pink Himalayan salt)

3 tablespoons cold butter

1 cup sour cream or plain unsweetened Greek yogurt

3/4 cup buttermilk or sour milk*

2 eggs

1/2 cup raisins

2 teaspoons caraway seeds (optional)**

Method:

Preheat oven to 375*. Line a baking sheet or the bottom of a cast iron skillet with parchment paper. Lightly spray with oil and set aside.

Whisk together the flour, sugar, baking powder, soda and salt in a large bowl. Cut the butter into twelve small cubes and add to the flour mixture. Use a large fork to "cut" the butter into the flour. Finish blending the butter in with your fingers to make a fine crumb texture.

Whisk together the sour cream, buttermilk and one of the eggs together in a small bowl.

Make a well in the center of the dry ingredients. Add the buttermilk mixture all at once to the dry ingredients and stir just until the ingredients are combined.

Fold in the raisins and caraway seeds. Place a sheet of parchment paper or a silicone mat on the counter. Dust with flour. Turn the dough onto the prepared surface. Dust the top of the dough and gently knead the dough with floured hands. Shape the dough into a round loaf and place on the prepared baking sheet or in the skillet.

Cut an X on top of the loaf. In a small bowl, whisk the remaining egg until blended. Brush on top of the loaf. (Save the remaining egg for making scrambled eggs.) Bake for 30 to 35 minutes.

Allow to cool for 10 minutes. Use a serrated knife to slice the bread. Serve warm with butter. Makes 8 long slices. Store in an airtight container at room temperature for 3 days or in the refrigerator for longer. (It will probably be eaten in a few days!) 😄

*If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

**I like the flavor that the caraway seeds add, but if you don't like rye bread, you probably will not like caraway seeds.

Note: This Irish Soda Bread is lighter than other versions ~ It is perfect for breakfast, snack or with coffee and tea time.