Delicate Lemon Cookies & Lemon Glaze

COOKIES RECIPE:
Ingredients:

2 cups room temperature butter
2/3 cup powdered sugar
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch

Directions:

Preheat oven to 350*
Beat butter until creamy then add sugar and mix until light & fluffy.
Add lemon zest and vanilla. Beat well.
Add flour and cornstarch and beat until well combined.
Do NOT refrigerate.
Roll by hand  into 1 inch balls or use a well-packed scoop.
Place cookies about an inch apart (they don't spread much when baking)
Bake for 15 minutes on ungreased cookie sheets until bottom edges are light brown.
Cool on wire racks before frosting with Lemon Glaze (below).
Makes about 5 dozen small cookies.

LEMON GLAZE RECIPE:
Ingredients:

4 tbsp butter
3/4 tsp grated lemon zest
1/4 to 1/3 cup lemon juice
2 1/2 cups powdered sugar

Directions:

In a medium bowl combine butter, zest, juice and sugar.
Stir until well mixed.
Place a piece of wax paper beneath the wire racks where cookies are cooling.
Drizzle the glaze over the cookies.

Make it a great one!! 
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cherry Cream Cheese Bars

Ingredients:

 1 cup butter (softened)
2 cups sugar
1 tsp salt
4 eggs
1 tsp vanilla extract & 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
2 cans (42 oz) cherry pie filling

Cheesecake Layer:

1 8oz pkg  cream cheese (softened)
1/4 cup sugar
1 egg

 Glaze: 

1 cup powdered sugar
1/2 tsp vanilla and almond extracts
2-3 tbsp milk

Directions:

 Preheat oven to 350 degrees
With your mixer, cream together butter, sugar and salt until light and fluffy. Add in the eggs one at a time. Beating well after each addition. Add in the extracts and then gradually add in the flour and baking powder.
Spread about 2 1./2 cups of this batter into a greased 15x10x1 baking sheet.
In a medium bowl beat together cream cheese, sugar and egg. Add this on top of first layer of batter. Then spread out the cherry pie filling.
Drop the remaining batter by spoonfuls over the filling. Bake for about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
Once the bars have cooled, glaze with mixture  - powdered sugar, extracts and enough milk to reach drizzling consistency. Drizzle over top of bars.

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Lemon Crumble Bars

Ingredients:

1 box yellow cake mix
1 stick unsalted butter (at room temperature)
1 can lemon pie filling

Directions:

Preheat oven to 350º. Spray 9x13 baking dish with nonstick spray.
In a bowl combine softened butter with cake mix. Mix until crumbly. Set aside ½ cup of this mixture.
Press into bottom of pan. Make sure it is even and pack it down.
Spoon lemon pie filling onto the crust. Spread it evenly.
Sprinkle the remainder crust mixture over top of bars.
Bake at 350º for 20-25 minutes. (until just starting to turn golden brown on top)
Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Glazed Snickerdoodle Bars

Thank you Confessions of a CookBook QUEEN!! :) 

Ingredients

• Bars:
• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt
• 3 sticks (1 1/2 cups) salted butter, softened to room temperature
• 3 1/3 cup light brown sugar
• 4 large eggs
• 1 TBS vanilla extract
• 1 bag (roughly 2 cups) cinnamon chips
• Topping:
• 4 TBS granulated sugar
• 2 tsp cinnamon
• Glaze:
• 2 1/2 cups powdered sugar
• 1/4 cup warm water

Instructions

1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.
3. In the bowl of your mixer, beat sugar and butter on medium until fluffy. Add the eggs and vanilla and mix until combined. With the mixer on low, beat in flour mixture until incorporated. Fold in cinnamon chips. Spread batter in prepared pan.
4. In a small bowl, combine topping ingredients. Sprinkle evenly over surface of bars.
5. Bake bars for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
6. Let cool for about 30 minutes, then prepare glaze.
7. In a medium bowl, whisk together the powdered sugar and water until smooth. Spread evenly over bars. Let bars cool and firm up before cutting and serving.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

No Bake Peanut Butter Cup Bars

Ingredients

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

adapted from the Baker Lady

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Maple Pumpkin Cheesecake Bars

Yield: 24 bars Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients:

For the Crust:
42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 (15-ounce) can pumpkin puree (about 2 cups)
2 eggs
1 (12-ounce) pan evaporated milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Pinch ground cloves

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

For the crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

For the filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chewy Energy Bars

Ingredients

• 2-1/2 cups crisp rice cereal
• 2 cups old-fashioned oats
• 1/4 cup toasted wheat germ
• 1 cup corn syrup
• 1 cup peanut butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.

Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chubby Hubby Bars

Ingredients

2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 c unsalter butter or margarine (room temperature)
1 c light brown sugar
1/2 c granulated sugar
2 lg eggs
1 Tbsp vanilla extract
1 c semi-sweet chocolate chips
1 1/2 c coarsely chopped pretzels
1/4 c peanut butter chips (for top)
1/4 c chocolate chips (for top)
1/4 c coarsely chopped pretzels (for top)

Directions

1 Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2 Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3 Bake for about 30 minutes or until golden brown. Cool completely.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Cherries Jubilee Cheese Cake Bars :)

Ingredients

3 eggs
1 pkg cherry chip cake mix
1/2 c butter, room temperature
16 oz. cream cheese
1 tub cherry frosting (already made)

Directions

1 HEAT OVEN TO 350*.. BEAT CAKE MIX AND BUTTER UTNIL CRUMBLY(RESERVE 1 CUP)
2 PRESS INTO 9X13" PAN. BEAT CREAM CHEESE,EGGS, AND FROSTING MIX TOGETHER.
3 POUR OVER CRUST..TOP WITH RESERVED CRUMBS. BAKE 45 MINUTES.. COOL..AND REFRIGERATE, AT LEAST 2 HOURS OR MORE
4 CUT IN 4x6 ROWS, THEY ARE SO RICH, YOU WON'T NEED TO CUT ANY LARGER...YUMMY...

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Other Judd related blogs/articles you might be interested in:
Family Blog  or    BellaOnline Cleaning

Oatmeal Fudge Bars

Yield: 16 bars  Prep Time: 1 hour 15 minutes | Bake Time: 45 minutes

Ingredients:

1 cup quick-cooking oats
1¼ cups light brown sugar, divided
1 cup all-purpose flour, divided
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt + ¼ teaspoon salt, divided
10 tablespoons unsalted butter, divided
1½ cups semisweet chocolate chips
1 egg

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing excess to hang over pan edges. Grease foil; set pan aside.

2. Combine the oats, 1 cup of the brown sugar, ¾ cup of the flour, baking powder, baking soda, and the pinch of salt. Stir together in a bowl to combine. Melt 8 tablespoons of the butter and stir into the oat mixture until combined. Reserve ¾ cup of the mixture for the topping.

3. Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer. Bake until light golden brown, about 12 minutes. Cool completely, about 1 hour.

4. Combine the remaining ¼ cup of flour, the remaining ¼ cup brown sugar, and remaining ¼ teaspoon salt in a small bowl; set aside.

5. Melt the chocolate chips and the remaining 2 tablespoons butter in a large bowl, microwaving at 50% power in 30-second intervals, stirring after each. Let cool slightly. Add the egg and whisk until combined. Use a rubber spatula to fold in the flour mixture, stirring until just combined.

6. Pour the chocolate filling over the cooled crust and sprinkle with the remaining oatmeal mixture. Bake until a toothpick inserted in to the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool completely on a wire rack. Using the foil overhang, lift the bars from the pan and cut into squares. Store leftovers in an airtight container at room temperature.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Crunchies

 

½ C. Butter, melted
¼ C. Honey
¼ C. Sugar
4 C. Oats
¾ C. melted Chocolate
Melt first 3 ingredients. Add oats. Pour into 9x13 pan and bake at 400’ for 8-10 minutes. Drizzle chocolate over top and chill.

Make it a great one!

Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, 2 month old Boy). Stepmom of 2: ages B 24, G 21. Learning Coach to 3, Preschool Teacher to 2. Mother in law to two, Expectant Grandmother to one!! Happy & Satisfied