Rolo Cookies
1 pkg. Rolo's
1 box Devils Food Cake mix2 eggs
1/3 c. oil
Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)
Sprinkle with powdered sugar, if desired
Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
http://sixsistersstuff.blogspot.com/2011/07/rolo-cookies.html
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Lemom Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
Directions
In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
http://www.marthastewart.com/315603/glazed-lemon-cookies?czone=food/cookies-cnt/everyday-favorites&backto=true&backtourl=/photogallery/glazed-and-iced-cookie-recipes
9 cups Rice Chex cereal
1 1/4 cup white vanilla baking chips
1/4 cup butter or margarine
4 tsp grated lemon peel
2 Tbsp lemon juice
2 cups powdered sugar
Measure cereal into a large mixing bowl and set aside. In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 more seconds or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food storage plastic bag. Add powdered sugar, seal bag and shake until all the cereal is well-coated.
http://smashedpeasandcarrots.blogspot.com/2010/12/party-food-chex-lemon-buddies.html
Sweet Chicky Nuggets
2 skinless and boneless chicken breasts
1 cup milk 1 egg
1 1/4 cups flour
2 TBSP powdered sugar
2 tsp salt
1 tsp pepper
peanut oil (is best) or canola oil
In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce!
http://www.mynameissnickerdoodle.com/2011/03/fabulous-food-friday-79.html
