Wednesday, December 28, 2011


A Maine Seafood Chowder

Christmas dinner at the Winslow's.
I grew up eating all kinds of fish from the seas. Father retired as chief for the Sea and Shore Fisheries for the State of Maine. He started out as a homegrown coastal boy from Brooklin, Maine. He was a lover of the sea, from boats, to fishing. During his early years of employment he was a game warden, he would travel from port to port. Many times coming home with coolers full of fish. My mother could clean a crab in no time. She learned fast and made dishes and cooked with lobster and other seafood the way most of us cook with ground beef and chicken today. This chowder was enjoyed by nine of us. A few had seconds. With leftovers for the next day that tasted just as wonderful. This is the basic for making a chowder so adjust to fit the number you want to serve.   Happy cooking,  Andi

Adjusted from Marjorie Standish Cooking Down East
Copyright 1969

1/4 lb of salt pork, diced or bacon strips about 3 cut in small pieces,
onion, 1 large or 2 medium
4-5 medium size potatoes, peeled and cut in cubes
2-3 lbs of fresh haddock
2-3 lbs of large sea scallops
2-3 bottles of clam juice
1 quart plus 2 cups of 1/2 and 1/2
1-2 cups of whole milk
Accent, celery seed, rosemary and lemon pepper seasoning, sea salt and fresh cracked pepper

Using a large pot fry up the bacon or salt pork, remove the bacon or salt pork pieces from the grease and drain on paper towels. Set aside. You want about 3 Tablespoons of grease. You can use the bacon pieces or the salt pork to sprinkle on the chowder before serving. Add the onion that has been chopped and saute this until yellow but not brown. Cover the bottom of the cooking pot with one layer of the cubed potatoes. Start by sprinkling 1/4 tsp of each of the seasonings on top. Add the clam juice making sure it covers the potatoes by a little bit. You can also add some water if the 2 jars of clam juice isn't enough. Cook this for about 5 minutes, then lay the strips of haddock on top of the potatoes. Cover your pot and bring to a boil then reduce heat to low and cook until the potatoes are tender and the fish flakes. ( be careful not to break up the fish) You want to serve your chowder with big pieces of fish. When it is ready to serve use your spoon and carefully break up the fish in big pieces.
If using the sea scallops (cut in half) and dry with paper towels then saute them in a little butter and add on top of the fish. Only saute for a minute or so. They will be going in the chowder and will continue to cook. Over cooking will cause the scallops to be tough. Add the milks and the butter and add 1/4 tsp of each seasonings again. Over low heat allow the milks to warm and taste and adjust seasonings if needed. I usually make the chowder a day before and set in the refrigerator which allows all these wonderful flavors to blend. I may also add more of the lemon seasoning to the chowder. Serve with oyster crackers. Enjoy

Tuesday, December 27, 2011


More stolen recipes. Both of these call for crushed Corn Flakes, so I purchased a  box and had enough to make both dishes, with enough left over for a bowl of Corn Flakes in the morning. These two recipes come from Anita at Aunt Nubby's blog. I know, the hash brown isn't a skinny recipe but it sure is delicious and fairly easy to put together. This would be an excellent pot luck dish. So to go along with the hash Brown Casserole I made Ranch Chicken. Another great dish. Mr. Dick and I enjoyed our evening meal. I have to admit Mr. Dick is very easy to feed. Not much that he won't eat. Anita has a lot of recipes on her blog and this isn't the first one or the last that I will be making. So from Anita to you I bring you, Ranch Chicken and Hash Brown Potato Casserole. Makes me happy. Thank you Anita, keep cooking.


Hash Brown Potato Casserole
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1/2 cup butter, melted
1 (10 3/4 ounce ) can cream of chicken soup
1 small onion, chopped
1 tsp salt
1/2 tsp pepper
1 (8 ounce) package shredded cheddar cheese   (2 cups)

2 cups crushed corn flakes
1/2 cup melted butter


Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with pam spray.

Spread the thawed hash browns in the prepared dish.

In a small bowl combine the sour cream, melted butter, chicken soup, shredded cheese and the chopped onion and salt and pepper. Mix this all together and pour over the hash browns. Mix slightly to combine.

Place the 2 cups of corn flakes in a heavy plastic bag. Seal the bag and using a rolling pin carefully roll back and forth to crush the corn flakes. Add the melted butter and using your hands mix the two together. Sprinkle this mixture over the hash browns. Bake at 350 degrees for about 40 minutes.


Ranch chicken

1/2 cup of grated fresh parmesan cheese
1 1/2 cups crushed Corn Flakes
1 (1 ounce) packet dry ranch-style salad dressing mix
4 boneless, skinless chicken breast, cut in serving size pieces
1/2 cup melted butter

Preheat oven to 350 degrees. I lined the large baking sheet with parchment paper.

Combine the parmesan cheese, crushed corn flakes, and dry ranch dressing mix in a pie plate or bowl large enough to dip the chicken pieces in.

Melt the butter in a separate bowl.

Dip the chicken in the melted butter, the dredge in the corn flake mixture and place on the baking sheet. Repeat until all the chicken has been dipped and coated.

Bake at 350 degrees uncovered until done and golden brown.
Timing will depend on the thickness of the chicken.
Rinse and dry the chicken.

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Saturday, December 24, 2011


Merry Christmas to all my readers, followers, and all the blogs that I read everyday and follow along. I received a gift in the mail yesterday from Shannon, from Cozy Home Scenes. I joined in on a linky party she has for gingerbread recipes. I posted my Pecan Gingerbread Men cookies on her blog and won a box full of gingerbread men articles along with a box mix of gingerbread whoopie pie mix. A big thank you Shannon. Kinda odd to be opening a box mix, but that's ok. The whoopie pies are good, and the kitchen sink isn't full of dirty dishes.

I was in Hershey PA last week and was able to take a tour of the Hershey Plant. So you take this tour showing how chocolate is made, then they drop you off in the candy shop! No, we didn't come home with bags of chocolate bars, but I did have these wrappers done.  Well, maybe I did come home with a lot of chocolate, this are the big bars of chocolate. 

Thursday, December 22, 2011


Another Christmas goodie.  These little  brownies are home made but you could use a brownie mix and do the same thing.  But, the recipe is very easy and you'll get a chocolate, moist thick brownie.  I like homemade brownies.  And this is a keeper for me.  I got 15 brownies with the circle and the christmas tree cutter, and Mr. Dick got all the brownie leftovers.  I love this magazine.  I am going to send in for the subscription to this.  Why not, after all its Christmas.    Happy baking everyone and a very Merry Christmas to you all.  

Double Chocolate Brownies


1 cup softened butter
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs
1 tsp vanilla
1 cup ap flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate morsels, melted and cooled
Cookie icing and sprinkles

Preheat oven to 350 degrees

Spray a 13x9 inch baking pan with non stick baking spray with flour. I line the baking pan with parchment paper and allow it to overhang on both ends and spray the paper also. This gives you ability to lift the entire brownie out of the pan so that you can cut them in the desired shape. Allow the brownies to cool completely in the baking pan before removing them. You don't want the brownie to break in the process of moving a hot brownie.

In a saucepan, add the chocolate chips and allow to melt. I placed the chocolate chips in a cereal bowl and placed on a baking sheet and put in the oven while it was preheating. It only needs to be in the oven for a few minutes to softened, remove then stir.  Allow to cool.

In a large bowl add the butter and mix on medium high speed until fluffy. Add the sugars and continue to beat at medium speed with mixer until fluffy. Add the eggs one at a time and beat well. Add the vanilla and mix in.

Sift the flour, cocoa powder, baking powder and salt. Then add this to the butter mixture and mix well. Add the melted chocolate and mix again.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center of the brownie comes out clean.. ALLOW TO COOL COMPLETELY IN PAN before lifting out.

Using a three inch biscuit cutter or any cookie cutter you desire. Make a thin icing with powdered sugar, milk and a little vanilla. Swirl the icing on top of each cut out shape and sprinkle with your choice of confetti. Use gum drops for the top of the round balls,  a piece of candy cane for the tree trunk. Enjoy

Sunday, December 18, 2011


I love the looks of these cookies. I saw these on Pinterest. And knew I had to make them, Heather at sprinklebakes has these posted on her blog.  Her pictures are so much better.  They are beautiful, bright, and colorful cookies.   Pinterest is so addicting. You see something and you want it.  Today.......How about using the same method and changing out the colors for any celebration or holiday.  Thanks Heather for another wonderful add to my already collection.    Happy Baking andi

Colorful Spiral Cookies


2 cups un-sifted cake flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cups powdered sugar
1/4 cup sugar
2 1/2 sticks unsalted butter
1 tsp vanilla
1/2 tsp strawberry or other flavoring (optional)
1/2 tsp red food coloring or coloring of choice
2 Tbsp un-sifted cake flour
1 1/2 cups multi-colored nonpareil decors

The directions say to use a food processor (which I didn't) to combine the dry ingredients, flour, baking powder, salt and sugars and pulse to mix. Then add the butter in pieces and continue to pulse on and off until the mixture resembles cornmeal. Add the vanilla flavoring and pulse until the dough forms a ball.

Remove the dough from the food processor bowl, and divide in half.
covered wih sprinkles

Return one half of the dough back to the food processor bowl and add the flavoring and the food gel or coloring and the extra 2 tablespoons of flour. Pulse until it is the color that you want and the coloring is all mixed in.

Spread your bread board with a good size piece of wax paper and place another piece on top of the dough. Roll this into a rectangle shape of 11 x 8 1/2 inch by 1/8 inch thick.
I marked my size on the paper, it helped in the rolling

Process with the other piece of dough and do the same thing leaving the wax paper intack on both colors.

Slide these two pieces of dough onto a cookie sheet and place in the refrigerator until firm. At least 2 hours or up to 3 days.

Peel off the top wax paper off the vanilla dough and then lightly wipe this dough with a little bit of water. This will help both of the layers to stick together. Peel off the top wax paper and flip this onto the vanilla dough. Gently press the two layers together with your fingers. Remove the top wax paper off the colored dough. Then trim the two dough layers the same size. Starting at the long edge start rolling the two dough layers together. The dough is cold so it may tear and if this happens just pinch the dough. As you roll, gently curl the edge with your fingers so you don't get air pockets in the dough. I removed the bottom waxed paper as I was rolling the two together.

In a rimmed baking pan, pour the sprinkles into the pan, gently lift the dough roll and place on top of the sprinkles and roll back and forth until the entire roll is covered with the sprinkles. Wrap the sprinkled dough in plastic wrap and place for at least 4 hours in the refrigerator. When ready to bake then remove and cut in 1/4 inch slices.

You may want to wet your sharp knife with water to help with the cutting. Place the cut slices on your parchment lined baking sheets and bake for 15-17 minutes at 325 degrees. I turned my cookie sheets half way between baking. They are fragile so treat them with care. Allow to cool on the sheet for a bit before moving them to the cooling rack.

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My life lesson is a cookie in each hand. I like my cookies big so I make them big. This cookie is a soft cookie, with the taste of molasses. When I saw the recipe and the ingredients I knew I wanted to try this. With the oats, and the cranberries and all those spices.  A tasty cookie that reminds me what my grandmother used to make. A cookie she always had in the cookie jar.    Happy Baking,  Andi

Oatmeal, Cranberry and Pecan Spice Cookies

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground allspice
2 sticks of room temperature butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
3 Tbsp dark molasses
1 1/2 tsp vanilla extract
2 1/2 cup old-fashioned rolled oats
1/2 cup chopped dried cranberries (I added 1 cup)
1/2 cup coarsely chopped pecans

Preheat oven to 375 degrees. Prepare baking sheets with parchment paper.

In a large bowl, whisk or sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. I added the oats, cranberries and pecans and mixed this all together and set the bowl aside.

In your large stand mixer add the butter and beat on high speed until light and fluffy. Scrape down the sides of the bowl often to keep the ingredients all mixed well. Add the brown sugar, white sugar and mix until no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, mixing well before adding the next one. Add the molasses and vanilla and mix.
Add the flour mixture and mix on low speed. Scrape the bowl to blend all the ingredients.

Use a cookie scoop (the one I use holds 2 tbsp) this gives me good size cookie. Scoop the dough onto the prepared baking sheets, press the dough with your fingers a little. Bake at 375 degrees for about 10 minutes. I sprinkled the cookies with Turbinado sugar after they came out of the oven. Turbinado sugar is made from 100% cane sugar. It gives the taste of golden molasses. You can also sprinkle with regular granulated sugar or just leave plain. Allow to set on the cookie sheet for a little before removing them to the cooling rack. I got 31 cookies. So it will depend on the size you make your cookies.

Tuesday, December 13, 2011


Nothing says comfort more than Pasta. This dish was easy to make and very easy to eat. Love, Love sun-dried tomatoes. So here goes, tomatoes, cheese and spinach...............

Baked pasta with spinach and sun-dried tomatoes
This recipe comes from the magazine
Christmas Cooking  2011

1 (7 ounce) jar sun-dried tomatoes in oil, chopped and the oil reserved
1/2 cup flour
2 cups whole milk
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
1 tsp salt
1 tsp black pepper
2 cups fresh baby spinach
1 pound rigatoni pasta, cooked according to box directions.

Preheat the oven to 350 degrees. Spray a 3 quart casserole dish with Pam spray.

Cook the pasta per directions on box. Drain and set aside for a bit.
In a large dutch oven, heat the tomatoes with oil from the jar over medium heat. I used my kitchen sheers to cut the tomatoes in pieces. Add flour and stirring well to combine. Cook this 2-3 minutes. Add the milk, stirring to combine. Stir and cook this another 3-4 minutes. Until the mixture is thickened and smooth. Add the mozzarella and feta cheese, the salt and pepper. Add the spinach, stirring well. Then add the cooked pasta. Mix this to coat the pasta well. Pour or spoon into your prepared casserole dish.

Bake until bubbly and lightly browned about 30 minutes. Then sit down and enjoy your dish of comfort.

Monday, December 12, 2011


Secret Recipe Club

For the Secret Recipe Club for the month of December we were asked to think holiday if possible. This month I was assigned to "Jey" at thejeyofcooking  Being the sugar addict that I am I always head to the baking on the blog. I was thrilled to find some cookies that Jey had made and she substituted cinnamon chips because she had a few bags in her cupboard. Well, I didn't have the cinnamon chips, but I did have the Andes Candies. Jey had made these cookies that she found on sweettreatsmore, so over I went to get the recipe. I am not fond of mint but since I had some in the kitchen, what better way to use them then in a christmas cookie. Jey's version of cinnamon chips sounds very tasty and I will try that at some point.
These little gems are mint, no other way around it, they are mint. Tasty and melt in your mouth good. For all those "Andes" fans this is a cookie for you. Happy Baking and thank you Jey for another cookie for Andi.

Andes Creme De Menthe Cookies

1/2 cup cream cheese
1/2 cup butter, room temperature
1 cup sugar
1 egg
1/4 tsp salt
1/4 tsp baking powder
1 cup flour
*1 package Andes Creme De Menthe Baking Chips

For the drizzle,  melt the remaining chips and drizzle over the cooled cookies.

Preheat oven to 350 degrees
Line your baking sheet with parchment paper

In a smaller bowl whisk the flour and the baking powder and set aside.

In a large bowl, mix the cream cheese and the butter together. Gradually add the sugar and mix at medium speed until light and fluffy. Add the egg and the vanilla and mix. Gradually add the flour mixture to the butter mixture. Stir by hand and add 1/2 package of the chips. Place the dough in the refrigerator for 20 minutes.

* I was not able to get the Andes Chips but I did have 2 boxes of Andes Candies in the cupboard. The box weight is 4.67 ounce. The chips are sold in packages (10 ounces) per the internet. I measured out some chips that were a 10 ounce bag and they measured to 1 1/2 cups. So I cut the Andes candies in small strips and that used almost the entire box of candies to measure the 1 1/2 cups needed.   I had 3 left over.

 For the drizzle I melted another 6 candies in a small microwave dish and still have some left for another cooking adventure.

I used a small cookie scoop that holds about 1 tbsp of batter. Or use a tablespoon and drop them on your baking sheet. These cookies spread during the baking process. Bake until the edges barely turn light brown.  About 9-10 minutes. Don't over cook them. Allow to cool for a bit then remove cookies to a cooling rack. When I get ready to drizzle I carefully place the cookie rack over the sink (just be carefull that the rack doesn't slip because you know where your cookies will be)  I used a small bowl to melt the chips in the microwave and then use a fork.  Dip the fork in the chocolate then allow most to drip off then in a circular motion drizzle the chocolate over each cookie. 

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Country Moma Cooks

Wednesday, December 7, 2011


Holiday Butter Cookie from King Arthur

A light, buttery sugar cookie from our friends at King Arthur Flour. The dough is easy to work with and this recipe is a good basic rolled sugar cookie.


1 1/4 cups confections sugar
1 cup plus 2 Tbsp salted butter at room temperature
1 large egg yolk*
1/2 tsp salt
1/4 tsp almond extract
1/2 tsp vanilla extract
2 3/4 cups King Arthur flour

In a large bowl add the sugar, butter, egg yolk, salt and flavorings and mix until smooth.

Add the flour and continue to mix together. If the dough is dry try adding a very tiny bit of water to the dough. Continue mixing and if more moisture is needed add a very little bit of water until the consistency is correct.

Divide the dough in half, place on plastic wrap and form into a round disk. Wrap in the plastic and refrigerate for at least 2 hours or overnight.
Remove the disk from the refrigerator, allow to set for 20-30 minutes before you start rolling the dough. Keep the other dough cold until ready to use. The dough should always be cold.
Preheat the oven to 350 degrees. Prepare your baking sheets with parchment paper.

On your bread board cover with some flour, and also flour the rolling pin. Roll to about 1/8 to 3/16 inch thick. Cut with cookie cutters. Place the cut cookies on parchment paper and bake in a preheated oven at 350 degrees for about 12 minutes or until lightly golden brown on the edges of the cookies. You may need to rotate your baking sheet during the cooking process. Check often so the cookies don't over bake. Cool on baking sheets for a little while or pull the parchment off the baking sheets and allow to cool before moving them to the cooling rack.

* To top the cookies with sprinkles or colored sugars before baking mix the egg white with 1 tbsp of water. Brush this over the unbaked cookie, sprinkle with the decorative sugars. Then bake as directed. No frosting needed.


PhotobucketThe time has come again for the Crazy Cooking Challenge with Tina from Mom's Crazy Cooking. The month of December the cooking was to be "Fudge." So off we all go into blog land and look for a fudge to make. I found two, one for peppermint fudge at Mele Cotte and another for chocolate pecan fudge at angel foods kitchen. Both of these were made by me, tasted and shipped off with hubby to his work. I liked them both, but for all the calories in fudge I want peanut butter. So, you ask why didn't I make peanut butter, I would of eaten it all!    So I share two wonderful blogs with you.    Happy Baking,  Andi

Peppermint Fudge

18 ounces white chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tbsp heavy cream
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp peppermint extract
3/4 - 1 cup peppermint candy crunch*
( I crushed candy canes in the small food processor)

In a heatproof bowl set over simmering water, or in a double boiler melt the chips, condensed milk, cream and baking soda. Stir frequently, til the chips have melted. Remove from heat and stir in the extract and 1/2 cup of the crushed candy.

Prepare your 8x8 inch pan with parchment paper, allow the parchment to hang over the sides to give you the handle to lift the fudge out of the pan. Pour the fudge in the parchment paper lined pan then sprinkle the top with the remaining crushed peppermint. Refrigerate for at least 3 hours. Lift the parchment and fudge from the pan. Cut into 1 inch cubes. About 64 pieces.
* crushed candy canes or peppermint candies work as well

Chocolate Pecan Fudge

1/2 cup butter, softened to room temperature
1 cup semisweet chocolate chips
1 tsp vanilla
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts or pecans

1. Prepare your 8x8 inch pan by lining with foil. Lightly butter the foil. Set aside.
2. In a medium size bowl combine the butter, chocolate chips and vanilla and set aside.
3. Combine the sugar, milk and marshmallows in a medium size saucepan. Bring this mixture to a boil. Stir frequently and then reduce the heat to low and cook 6 minutes more, stirring constantly. Remove from the heat and pour over the butter and chocolate chips. Using your hand mixer, mix this until it thickens and loses its gloss. (About 3 minutes) Add the nuts.
4. Pour into the prepared pan. Refrigerate overnight. Lift the fudge out of the pan, peel off the foil, and cut into small squares. Keep stored in refrigerator.  

Sunday, December 4, 2011


This is what I made today with the 50 cent package of 6 very ripe banana's. Not sure what I do with the remaining ones. Will have to find something or the fruit flies will be running around. Baking with buttermilk is a favorite of mine. So when I see a recipe with buttermilk I always take a second look. Did you know that you can freeze buttermilk. All the dairy company's package in quarts. You can measure out in the size you would use and put in the freezer. Heard this on Martha Stewart Radio. This bread is moist and full of banana flavor. A keeper.
Knowing this recipe came from Betty Crocker it made me laugh, when I turned 40 my brother Dicka did a birthday party for me. Everything and I mean everything had a picture of "Andi Crocker" on it! Even got a new Betty Crocker cookbook. Hope you enjoy this easy, tasty bread. Happy Baking, Andi

Best-Ever Banana Bread

1 1/4 cups sugar
1/2 cup butter, softened    (1 stick)
2 eggs
1 1/2 cups mashed very ripe bananas (3-4 medium size)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups gold medal all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, walnuts or pecans

Heat oven to 350 degrees.

Grease the bottoms only of 2 ( 8x4 inch loaf pans or 1 (9x5) inch loaf pan

In a mixing bowl add the flour, baking soda, and salt and using your whisk , blend these ingredients together and set aside.

In a large mixing bowl mix the sugar with the softened butter. Then add the eggs, mashed bananas, buttermilk, and vanilla. Mix with your mixer till all blended. Then add the flour mixture and the chopped nuts. Mix till blended.

Pour your batter into the prepared pans and bake at 350 degrees until done. Timing will depend on the size of the pan that you used. Test by inserting a cake tester or wooden pick in center of bread. The tester should come out clean.

Saturday, December 3, 2011


Miss Morgan,  my favorite daughter who loves lemon will be making these in Texas for sure. They come highly recommended from her mother. A big soft, chewy and crispy on the edge lemon cookie. This recipe has come from Barbara Bakes who says that in Utah she visits a local cookie shop, "Over the Top Gourmet Cookies". They serve a wonderful Lemon cookie so she put her ideas to work and came up with her version of the cookies. She's one smart cookie. These cookies are a keeper for sure.

Remember the Lemon Bar Cookie Cups Miss Morgan made while visiting last week.......Same Blog

Hope you can go over and visit her. I think I will be returning to see what else I can find. She loves cookies just like me. Happy Baking everyone, Andi

Over the Top Lemon Drop Candy Cookies

3 cups flour
1 tsp baking soda
1/2 tsp salt
2 sticks of butter  (1 cup)
1 Tbsp finely grated lemon zest (one jumbo lemon)
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1/2 tsp lemon extract
1 (4 ounce) package of Lemon drop candies, crushed

1 1/2 cup powdered sugar
3 Tbsp of lemon juice

In a small bowl combine the sugar and lemon juice and mix. 

Preheat oven to 350 degrees. Line your baking sheet with parchment paper. In a large mixing bowl add the flour, and baking soda. Whisk this together. Set aside.

In your small food processor, crush the lemon drops (about a heaping 1/2 cup full of the candy drops. I purchased the bag of lemon drops that was 9 ounces. I crushed them so they were almost powder. You could do it so they are very small pieces of candy. I did about half the bag. Then pulse a few more for sprinkling on top of the lemon glaze.

In your stand mixer add the sugar and the lemon zest and mix. Add the butter, and mix till light and fluffy. About 1 minute. Add eggs one at a time and mix well after each egg. Add the vanilla and the lemon extract. Gradually add the flour mixture and mix. Add the crushed lemon drops.

I used my cookie scoop that holds 2 Tbsp of batter. These cookies do spread while baking, so I only did 6 cookies per cookie sheet. Bake for about 10-12 minutes or until the edges of the cookies are just starting to turn light brown. Allow to cool on the sheets before moving them to the cooling rack.

Make the glaze and drizzle over the top or frost the entire cookie for a big punch of lemon. I put the cooling rack over the sink and allowed any dripping to fall into the sink. Sprinkle with the powdered candy drops.

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Bunny Hop
Sweets for a Saturday
Everyday Sisters
Jane Deere
Pressed Down Shaken Together
Foodie Friday  the country cook  
Crazy for Crust 


Thursday, December 1, 2011


Nutter Butter Pie

Mr. Dick has asked for a long time for a Peanut Butter Pie.

 I finally made one, I came across the Peanut Butter Pie on Melcotte. com.  Her photos are beautiful, almost to the point that you wouldn't want to cut her pie.  This pie was made for Jennie who lost her husband suddenly.  So with Mikey in my thoughts I make this pie for you also.

The pie is tall and rich, full of calories, peanut butter cream cheese filling, then more peanut butter with the Nutter Butter cookie crust and the filling topped off with a thin layer of chocolate along with a rim of mini Nutter Butter cookies.  This is a keeper for sure,  but only if several people are around to eat it.  Dangerous to have this in the house alone.    Happy Baking    Andi

Let's get on with this wonderful pie

20 Nutter Butter cookies, finely crushed about 2 1/2 cups of crumbs*
2 (8 ounce) packages of cream cheese, softened
1/4 cup melted butter
1 cup confectioners' sugar
1 1/4 cup of creamy peanut butter
1 cup whipped topping (cool whip)
Mini Nutter Butter cookies
1 cup of milk chocolate, melted

1. In a medium size bowl, combine the crushed cookies along with the 1/4 cup of melted butter. Press this into a pie plate, line the bottom and up the sides. Place in the refrigerator until ready to fill.

2. Using your stand mixer add the cream cheese and mix this until smooth. Add the sugar and the peanut butter and mix at low speed until light and fluffy. Fold in the Cool Whip. Pour this into your prepared crust. Smooth the top and refrigerate for about 15 minutes or until chilled. Remove from the fridge and pour the melted chocolate over the top and smooth even. Place the mini Nutter Butters around the edge or you could put a edge of the left over cookies and crush them and sprinkle this around the edge of the pie. Keep stored in refrigerator for at least 4 hours before serving.

* Crust could also be made with Oreo's, Graham Crackers, or Ginger Snaps

Ashton at Something Swanky