Sunday, July 11, 2010

Lemon Snowball Cookies

One of my favorite things about the holidays are the snowball cookies my mom makes, they are a tradition that I have reserved only for that time of the year until today. Today I worked out in the yard all day with my three children- weeding, planting, cleaning, swimming and picking a few big lemons that just had to be used. I added the zest of one of those perfect tart lemons to a traditional snowball recipe, added a little lemon extract and come up with a fresh, sweet version of our family's holiday tradition that can be used in the summer for a light, sweetly tart, cookie. You can see there are pink and white cookies, the pink ones were made especially for my kids using crystal light pink lemonade cup and powdered sugar. They were a little tart for me but the kids loved them.

Lemon Snowball Cookies

2 sticks of butter
1/2 cup granulated sugar
1 TBL lemon zest or zest from one lemon
1 tsp vanilla extract
1/2 tsp lemon extract
2 cups of flour

Sugar Coating

1/2 cup powdered sugar
(add 1 tsp crystal light lemonade or pink lemonade drink powder mix if you choose)*
Mix together in a medium bowl

Cream together soften butter, sugar, lemon zest and extracts. Add flour and mix just until dough forms. Scrap sides of bowl and work in any extra flour in bowl by hand.

Roll in 1" balls and bake on ungreased cookie sheet for 16 - 18 min. remove from oven, cool for 5 minutes or until you are able to handle but the cookies are still warm. Toss the cookies in the powdered sugar mixture. Cool completely on wire rack or bottoms will get gooey.
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Thursday, July 1, 2010

Chicken Enchiladas

My husband usually comments that there's "too much cheese" when I make enchiladas. I never think there can be "too much cheese", but I did my best to make these enchiladas more husband friendly. The result was a very yummy enchilada recipe that still had enough cheese for my taste. However, if you love a lot of cheese, just double the cheese ingredients. You can make these enchiladas in a 9X13 pan or put it in 2 or 3 smaller pans like I did. I froze 2 extra in 8X8 pans to freeze for future dinners.
10-15 small flour tortillas
1 large can green enchilada sauce
4 chicken breasts, baked and cut up or shredded(about 4 cups of chicken)
1 small can diced green chilies
1 onion, finely chopped
4 oz softened cream cheese(I used light this time)
1 & 1/2 cups shredded cheddar/Jack cheese

Mix cream cheese, onion, chilies and 1/2 cup shredded cheese in a large bowl. Add chicken and mix again. Spread a thin layer of sauce on the bottom of a greased 9X13 pan. Heat flour tortillas 5 at a time in the microwave for about 35 seconds, till soft. Put some of the chicken mixture in a tortilla, roll up and place seam down into the pan. After the pan is filled up, cover the enchiladas with remaining sauce. Bake at 375, covered for 30 minutes. Take out and add remaining shredded cheese to top. Bake uncovered for about 10 more minutes.  (times will vary if using a freezer meal)
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