Lemon Breeze

Lemon Breeze

1 c corn flake crumbs
1/3 c butter, melted
1/3 c lemon juice
1 1/2 tsp unflavored gelatin
2 eggs, separated
3 TBS water
1 can sweetened condensed milk

Combine corn flake crumbs with margarine in 9-inch pie pan. Reserve 2 TBS for topping; press remainder firmly and evenly in pan to form crust. Chill.

In small saucepan combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved; cool.

In mixing bowl beat egg whites until foamy; gradually add sugar. Beat until stiff and glossy. Set aside.

Beat egg yolks in mixing bowl until thick and lemon colored. Stir in condensed milk and gelatin mixture, gently fold in egg white mixture. Spread evenly in corn flake crumbs crust; sprinkle top with reserved crumbs. Refrigerate 2 hours or until firm.

Magic Lemon Meringue Pie

Magic Lemon Meringue Pie

Filling:
1 baked 8-inch pie shell, cooled or 8-inch crumb crust
1 can sweetened, condensed milk
1/2 c lemon juice
1 tsp grated lemon rind
2 egg yolks

In medium size bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yoks. Turn into cooled crust.

Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 c sugar

In small bowl, beat whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

Frozen Lemonade Pie

Frozen Lemonade Pie

1- graham cracker crust
1 can (14 oz)sweetened condensed milk
1 small can (6 oz) frozen pink lemonade, thawed
Juice of 1 large lemon, 2 TBS
1 small container (9 oz) whipped topping

Put milk in bowl, add frozen lemonade and lemon juice; mix together. Then fold in cool whip. Mix gently and put into cool pie shell. Let refrigerate several hours before serving.

Cream First

This is why most recipes say to cream the butter, margarine, PB, crisco, first. I learned the hard way when the recipe said mix it all together. Ha!

Let's say when I turned the mixer on, there was a chocolate hurricane in my kitchen!

Buckeye Delights

Buckeye Delights

Cookie Dough

1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 TBS butter
1 tsp vanilla
1/4 tsp salt

Topping
1/2 cup whipping cream
1 cup plus 2 TBS semisweet chocolate chips
1 TBS peanut butter

Heat oven to 350 degrees. Spray mini muffin pan with nonstick spray. In large bowl, stir cookie dough ingredients until dough forms. Press about 1 TBS dough into each muffin pan cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.

In small bowl, mix filling ingredients until well blended. Press about 1 tsp mixture on top of each cooled cookie. in 1-qt saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 tsp chocolate mixture over each cookie cup.

Place remaining 2 TBS chocolate chips and 1 TBS peanut butter in a microwave safe dish. Microwave on high 30 to 60 seconds or until softened. Stir to mix. Spoon topping into a decorating bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.

Red Velvet Cookies

Red Velvet Cookies

1 pouch (1lb 1.5 oz.) Betty Crocker sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter, softened
1/4 cup sour cream
1 TBS red food coloring
1 egg
Cream Cheese Icing

Heat oven to 375 degrees. In large bowl cream butter, sour cream, food coloring, and egg with mixer. Gradually add in cookie mix. Use a cookie scoop or spoon to place 1 inch dough; place 2 inches apart on ungreased cookie sheet. bake 8 to 9 minutes or until set. Frost cooled cookies with Cream Cheese Icing.

Cream Cheese Icing
1/2 lb butter
1/2 lb cream cheese
1 tsp vanilla
1 lb powdered sugar
Cream together cream cheese, butter, vanilla, and powdered sugar with a mixer until smooth.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350 degrees. In large bowl, cream butter, food coloring, and egg with mixer. Gradually add cookie mix. Stir in mint chips and chocolate chunks. Using a small cookie scoop or tsp, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes. Serve warm or cool completely.

Makes approximately 3 dozen cookies.