I saw this recipe on Aunt Nubby's Kitchen when she linked it up to our Sharing Sundays theme YELLOW.  They looked so good that I had to take a look.  I really love anything lemon.  Then I saw how easy they were to make and I never saw a cookie that used Cool Whip as one of the ingredients.  I was too curious not to give them a try myself.  Unfortunately I didn't have all the right ingredients so I made some minor changes and they came out really great.  The biggest difference is that you are suppose to use powdered sugar to roll the dough in and I used granulated sugar.  The taste is still really good but I think the powdered sugar is so much prettier once they are baked.  The other major difference is that I didn't have a boxed Lemon Cake mix so I used a plain Yellow Cake mix and added extra fresh lemon and lemon zest.  I'm going to make them again soon following the recipe exactly and see the difference. If you would like to see the original recipe please click on the link above for Aunt Nubby's Kitchen and it will take you right to the recipe.

Ingredients:

1 box of yellow cake mix
1 egg
Zest from 2 lemons
Juice from 2 1/2 lemons
1 - 8oz tub of cool whip (I used light)
3/4 cup of granulated sugar

Preparation:

Preheat oven to 325 degrees F and line a baking sheet with parchment paper or a silpat baking liner.  In a large bowl add cake mix, lemon zest, lemon juice and egg and mix until combines well.  The mixture will be crumbly.  Then add whole tub of cool whip and mix to combine.  The batter will be very sticky.  Place bowl in refrigerate and chill batter for at least 1 hour.  Remove batter from refrigerator.  Put sugar in a small bowl and with a teaspoon drop a small amount of batter directly into sugar.  Spoon sugar on top of batter and then roll with your hand.  The sugar helps you to roll the dough into balls with out it sticking to your hands.  Place balls on lined baking sheet and bake for 17-20 minutes until cookies are light brown.  Let cool a little bit on sheet and then transfer to wire rack to cool completely.
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 I found this recipe while browsing around some of my favorite food blogs.  This was posted on Brenda's Canadian Kitchen and it looked so good and sounded so simple that I just had to try it.  I absolutely love any kind of lemon dessert but this now may be one of my new favorites.  It's light and lemony and has just enough tartness to cut the sweetness.  It's the perfect summer dessert.  I used fat free cream cheese instead of regular and you could not tell at all.  I also left out the vanilla because I had just run out but I didn't miss it at all either.

Ingredients:

1 -8 oz  fat free cream cheese at room temperature

1 can of sweetened condensed milk

1/2 cup of fresh lemon juice

1 tablespoon of lemon zest

1 graham cracker crust

Preparation:

Using a hand mixer beat together the softened cream cheese, sweetened condensed milk, lemon juice and lemon zest until smooth and creamy.  Pour mixture into a prepared graham cracker crust and refrigerate overnight.  Serve with whipped cream.

Linked to This Chick Cooks
Linked to Sweet Treats Thursday

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I am definitely on a trifle kick lately. It is fun to create different flavor combinations and make a delicious dessert that is a crowd pleaser. This one looks really pretty and the flavors of lemon curd and whipped cream remind me of lemon meringue pie (one of my favorite desserts). Trifles are great to make for a party since it serves a lot of people and does not require any actually baking. If you want you can certainly bake your own cake and make lemon curd from scratch but they make perfectly good pre-made ingredients that you can find in your local market. This particular trifle was made in a small trifle bowl. If you have a large bowl you will need to double your ingredients.

Ingredients:

1 Entemann's lemon pound cake, cubed
1- 1 1/2 cups of strawberry or raspberry preserves
1- 1 1/2 cups of lemon curd or lemon pie filling
2 pints of raspberries
1 tub of cool whip

Preparation:

Place a layer of cake cubes at the bottom of a trifle bowl. Spread strawberry jam over cake layer. Then a layer of raspberries. Next a layer of cool whip. Then more cake, lemon curd, raspberries and cool whip!!

Linked to This Chick Cooks
Linked to Made it on Monday
Linked to Melt in your Mouth Monday
Linked to Cast Party Wednesday
Linked to Sweet Treats Thursday
Linked to Foodie Friday
Linked to Sweets for Saturday
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Tonight's Dinner - 1/4/11


This is so delicious and easy to make.  It's one of my husbands favorite dishes (even though it's a newer dish I started to make)  If you don't like artichokes or capers just leave them out.  This recipe makes a big family portion (10-12) so just halve the ingredients to make a smaller amount. Serve over pasta or rice with roasted asparagus.  YUM!

Ingredients:

12 chicken cutlets (thin)
Salt and freshly ground pepper to taste
Garlic powder to taste
All-purpose flour
4 tablespoons butter - divided use
2 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
Lemon slices for garnish (optional)
1 can of artichoke hearts drained
1/4 cup of capers drained and rinsed

Preparation:

Season cutlets with salt, pepper and garlic powder. Dredge in flour, shaking off excess.
In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Remove from pan; keep warm.
Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute. Stir in chicken broth, stirring up any browned bits from the bottom of skillet. Heat to boiling and cook until thickened, about 2 to 3 minutes.
Remove from heat and stir in lemon juice and parsley. Season with additional salt and pepper, as desired.

Arrange chicken cutlets in a baking dish and add artichoke hearts, capers and lemon slices.  Pour lemon sauce over the top, cover and bake in a 350 degree oven for 25 minutes until heated through.  
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