Delicate Lemon Tea Cookies

These cookies are small, but oh, so delicious. They are truly addicting. Make sure you have plenty of people around to help you eat them; or you will certainly be tempted to eat them all yourself.

Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
Zest from 1 lemon
1/2 teaspoon vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (this is NOT a typo)

Preheat oven to 350 degrees. Beat butter until creamy. (Use a mixer.) Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. (Do not under beat.) In a separate bowl mix flour and cornstarch; then add to butter mixture and beat until well combined. Do NOT refrigerate.
Roll by hand into 1-inch balls or use a well-packed scoop, placing cookies about 1 1/2 inch apart on ungreased cookie sheets. Pack well to prevent cookies from being too crumbly.
Bake 14 minutes until bottom edges are light brown. Cool completely on wire racks before frosting with lemon glaze.
Makes about 5 dozen small delicate cookies.

Lemon Glaze
4 Tablespoons butter, room temperature
Zest from 1 lemon
Juice from 2 lemons, about 1/3 cup
2 1/2 cups powdered sugar

In a medium bowl combine butter, zest, juice, and sugar. Stir until well mixed. Add a bit more sugar or a bit of water if necessary for proper consistency.
Place a piece of wax paper beneath the wire racks where the cookies have been cooling. Drizzle glaze over cookies.

Chicken Noodle Soup

2 cups chicken cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning, optional
4 Cans fat free chicken broth
1 Tablespoon Better Than Bouillon
1 broth can water
4 cups fresh or frozen vegetables (I like peas and carrots and/or broccoli and cauliflower. I usually use frozen.)

1/2 bag noodles
Salt and pepper to taste (It depends on the sodium in the broth.)

Rub chicken with spices. Saute in a skillet sprayed with cooking spray. Cook 3-5 minutes until browned on outside and no longer pink inside.
Put the broth, bouillon, and water into a large saucepan. Add the chicken. When the water comes to a full boil, add the vegetables and the noodles. Bring back to a boil and cook for 8 to 12 minutes until the noodles are done.
Makes about 14 servings 1 cup each.

(Optional brown 1/2 onion in the skillet and added it to the broth and water with the chicken.)

Fudgy Frosted Brownie Cookies

I tried these because I was intrigued by using Bisquick and I thought they would be quick because of that. They are quick and easy. They are also delicious. I only made a couple of small changes which I have include here. They are soft and really satisfy the desire for chocolate. Before I dropped the last 6 onto the cookie sheet, I added a couple handfuls of chocolate chips. You really should try them if you are a chocolate lover.

Makes 18
Cookies:
1 cup Original Bisquick mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting:
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Barbecue Meatballs

This is really Kori's recipe, but I know some of you want to try them. They are so easy since they're done in the crock pot. They are also delicious. Serve them over rice or noodles. I also love that I can vary the amount however I want. I can make a whole bunch or only a single serving just for me. Only 3 ingredients. What could be simpler?! They could also be used as appetizers with tiny forks or toothpicks.

Meatballs -- make your own and freeze them or buy a bag already made and frozen
Grape jelly
Barbecue sauce

Put the meatballs into the crock pot. No need to thaw, just dump them in. Add equal amounts of grape jelly and barbecue sauce. Stir a bit.
Then cook on high for about 2 hours. If you're going to be gone, cook on low and cook for about 4 hours. Since the meatballs are already cooked, you only need to heat it through.