Lemon-Lime Cookies

Today I have some easy-to-prepare recipes that I’m sure you’ll love.  These dishes can be made in around 30 minutes so there’s no reason not to enjoy a home-cooked meal.  First, I have a secret recipe for these yummy lemon-lime cookies with a lemon-lime frosting.

This is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Lemon-Lime Cookies

1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon-Lime Frosting (below)

LEMON-LIME FROSTING:
2 cups powdered sugar
2 tablespoons butter or margarine — softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)

Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Cool completely. Frost with Lemon-Lime Frosting.

Lemon-Lime Frosting:

Mix all ingredients until smooth and spreadable. 

Source – The Big Book Of Cookies


Enjoy These Great Tasting Recipes From Our Forum:

Szechwan Honey Garlic Chicken

Impossible Hamburger Pizza

Skillet Texas Hash

Find these recipes and many more on our forum: Go Here
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Until next time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)    

Dave and Buster’s(™) Cajun Shrimp Alfredo

Today I have a secret recipe for a delicious pasta dish served at Dave and Buster’s.  Cajun-infused shrimp with mushrooms and tomatoes in a creamy Alfredo sauce served over fettuccine.

Serve this dish with some garlic bread by following this recipe on our forums: Go Here

Enjoy!

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New Secret Recipe  
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Dave and Buster’s(™) Cajun Shrimp Alfredo
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

10 ounces large Shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons Olive Oil or Clarified Butter
1 1/2 cups Mushrooms, chopped
2 teaspoons fresh minced Garlic
3/4 cup diced Tomatoes
1 cup Heavy Cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese (not the stuff in the shaker jar that doesn’t need to be refrigerated)
1 Egg Yolk
1/2 cup Green Onions, chopped
8 ounces Linguine or Fettuccine Pasta

Boil pasta per the directions on the package.

Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.

Heat a skillet and add the olive oil.

Add the shrimp that’s been tossed in the seasoning and sauté it for about 1 minute until the shrimp colors – you need to turn it a couple of times.

Add the mushrooms and cook with the shrimp for another couple minutes.

Add the garlic and stir it around.

Add the tomatoes, then toss and cook a few seconds.

Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer.

Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don’t use too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce over it.

Garnish with some more cheese, more diced tomatoes and a few more green onions.

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Have a comment or question about this recipe? Post it here
Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Mita’s Restaurant’s Corn-Seafood Stew With Avocado and Chiles

Today’s 5 star secret recipe comes from Mita’s Restaurant in Cincinnati.  This stylish Spanish and Latin-American tapas restaurant is the creation of Chef Jose Salazar.  One of the wonderful dishes on the menu is a bright and colorful seafood stew.  The stew is herbal and light, with a sweetness from the corn that’s balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick.

Enjoy!

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New 5 Star Secret Recipe
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Mita’s Restaurant’s Corn-Seafood Stew With Avocado and Chiles
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

4  medium tomatillos, husked
2  medium poblano chiles
1  large jalapeño
5  large ears corn, shucked
½  tablespoon grapeseed or olive oil
4  garlic cloves, sliced
2  small shallots (or 1 large), halved lengthwise and sliced
2  packed cups cilantro leaves and stems, plus more leaves for garnish
½  cup packed parsley leaves and stems
Fine sea salt, as needed
2  cups vegetable, chicken or seafood stock, preferably homemade
¾  pound squid, tentacles separated, bodies cut into 1-inch rings
¾  pound shelled shrimp, cut into 1-inch pieces
½  pound firm white fish fillets, cut into 1-inch pieces
2  limes, cut into wedges
Diced avocado, for garnish
Sliced radishes, for garnish
Shredded green cabbage, for garnish
Tostadas, for garnish (optional)

Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.

Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.

In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.

Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.

When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.

In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it’s just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.

To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.

Have a comment or question about this recipe? Post it here.

Share This Recipe: 

Source: NY Times

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Crockpot Barbecued Short Ribs

I have some incredible quick and easy recipes (below) that taste amazing and perfect for your weekend meals.  First, I have a simple yet delicious crockpot recipe for barbecued short ribs.  These short ribs fall right off the bone.

This recipe is only one of the time-saving crockpot recipes featured in the “Set It & Forget It Crockpot Recipes” cookbook.  In this book, you will find an essential collection of easy-to-prepare crockpot recipes.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!


=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 
Your FREE bottle of probiotics is waiting to ship (address needed)
Live probiotics are critical to supporting immune function, digestive health, mood, stress management, skin health and appetite.  For a limited time you can get a FREE 30-count bottle: Go Here
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New Secret Recipe
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Crockpot Barbecued Short Ribs

2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura bitters
1/4 tbsp. lemon pepper seasoning

Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, angostura, lemon pepper and short ribs in crock pot on low heat for 12 hours. 

Source – Set It & Forget It Crockpot Recipes


Enjoy These Great Tasting Recipes From Our Forum:

Garlic Grilled Steaks

Arroz Con Pollo

Shrimp Empanadas

Find these recipes and many more on our forum: Go Here
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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)