Archives for July 2015

Ricotta Cookies

tmp_14052-IMG_20150729_084301855180056These delicious cookies are courtesy of AllRecipes, thanks to Lisa.

I made them last night for a church gathering. There were no cookies leftover at the end of the night.

1 cup butter
2 cups sugar
2 eggs
16 ounces Sargento Whole Milk Ricotta Cheese
2 tsp. vanilla extract (I used lemon)
4 cups flour
1 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350°F

In large bowl, crean butter and sugar. Beat eggs in, one at a time. Stir in ricotta cheese and vanilla.

In medium bowl, combine flour, baking soda, baking powder. I use a whisk to gently combine all the dry ingredients.

Add flour mixture, one cup at a time, to the wet ingredients. Stir gently until completely mixed.

On greased cookie sheet, drop by rounded spoonfuls. Bake 8 to 10 minutes. Cool 5 minutes on cookie sheet before transferring to cooling rack.

-I didn’t use frosting. Here is the recipe:
1/2 cup milk
1/2 tsp. butter
1/2 tsp. shortening
4 cups confectioners sugar
1 tbsp. lemon extract
1/2 cup colored sprinkles

Warm milk, butter and shortening in medium pot. Stir over medium heat, until butter and shortening are melted completely. Remove pot from heat and gradually add the confectioners sugar and lemon extract. Dip each cookie into icing, then dip into sprinkles.

Thank you, All Recipes, for sharing great cooks with me!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fettuccine Alfredo

tmp_2444-IMG_20150725_162036855180056Oh my goodness!

We’ve been having a summer class at church snd it’s all ITALIAN!

I decided to make fettuccine alfredo, based on Father Hank’s recipe:

Boil one pound of fettucini, according to package directions. While pasta boils, shread 8 ounces of fresh Parmesan cheese. Also, melt one stick of butter in large pan. Once the fettucini is al dente, drain well. Pour into melted butter and stir carefully. Add cheese and stir, making sure all of the noodles are covered with cheesy butter.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

Taste Test: Boom Chicka Pop Sea Salt Popcorn

tmp_27143-IMG_20150725_192306855180056While perusing the aisles of the local grocery store, a bright yellow bag of popcorn grabbed my attention. I’m glad that I paid attention, because this popcorn is incredible!

Angie’s Boom Chicka Pop Sea Salt Popcorn is vegan; certified Kosher; contains no GMOs or trans-fats; whole wheat – and it’s DELICIOUS!

If you love popcorn but are afraid of buying already-popped-in-the-bag popcorn, you have to try Angie’s. It’s crunchy and crispy, has the perfect amount of salt – and it’s good for you.

FIVE STARS out of five stars for Angie’s Boom Chicka Pop Sea Salt Popcorn

 

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