Mom’s Chicken Casserole

chicken casserole recipe

[do action=”pinterest-button”/]

I know there are a plethora of chicken casseroles out there, but my mom’s chicken casserole (made up mostly of Campbell’s ingredients) is the one I always return to. Mister Spice loves it more than any other chicken casserole I’ve ever fixed, which seems crazy because it’s made of canned chicken! Anyways, it’s super easy to whip up and is great for leftovers.

Recipe Ingredients:

-about 12-14 oz canned chicken

-14 oz chicken broth

-2 cans cream of chicken soup (don’t forget our cream of chicken soup substitute!)

-1 stick of butter

-1 small bag of regular cornbread stuffing

Recipe Instructions:

Pre-heat oven to 350.  In a large skillet, melt butter, then brown the stuffing.  Meanwhile, mix together chicken, broth, and cream of chicken soup.  In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.  Pour in chicken mixture, then cover the rest of the casserole with stuffing.  You may not need to use all of the stuffing and that’s ok.  Bake for 35 minutes and let sit for about 10 before serving.  Like I said, my family LOVES this chicken casserole, so we give it 5/5 herbs!

chicken casserole recipe

[do action=”pinterest-button”/]

Mom’s Chicken Casserole
Author: Sister Spice
Ingredients
  • -about 12-14 oz canned chicken
  • -14 oz chicken broth
  • -2 cans cream of chicken soup
  • -1 stick of butter
  • -1 small bag of regular cornbread stuffing
Instructions
  1. Pre-heat oven to 350.
  2. In a large skillet, melt butter, then brown the stuffing. Meanwhile, mix together chicken, broth, and cream of chicken soup.
  3. In a greased medium-large casserole dish (a 2-qt casserole dish would be perfect), place a layer of stuffing on the bottom.
  4. Pour in chicken mixture, then cover the rest of the casserole with stuffing. 5. Bake for 35 minutes and let sit for about 10 before serving.

Athens Steak House in Bristol, Virginia

Restaurant Review of Athens Steak House in Bristol, Virginia

Restaurant Review of Athens Steak House in Bristol, Virginia

Athens Steak House was opened in Bristol in 1975 by the Eleas family, who moved to the U.S. from Greece. If you visit, the  co-founder and cutest little old Greek lady in the world, Betty Eleas, will likely be there to greet you and may even serve you on her little push cart.

It doesn’t appear that much has changed since it opened in 1975. Old pictures of the Parthenon cover the walls and the rest of the decor also appears to be from the 70’s. We found this charming and very fitting for a Greek restaurant. After all, Athens is one of the most ancient cities in the world! The menu sums up the atmosphere of the restaurant perfectly:

“We are a relaxed steak house – we serve our customers at a leisurely pace to let you enjoy your meal.”

Restaurant Review of Athens Steak House in Bristol, Virginia

I happen to like a slower pace when I’m eating dinner. I feel like too many restaurants are trying to get you fed and out the door before you’ve even had time to look at the menu! At Athens Steak House, we had a pleasant, no-rush dinner. This isn’t to say that the service was slow – far from it. I felt like the timing of all our courses was just right. Betty even took the time to have some conversation with us, which was delightful.

I ordered the 7 ounce filet, cooked ‘medium’, as I always choose. I noticed that on the menu under the steaks it says, “Excessive broiling reduces the flavor and tenderness. We’ll do it if you insist, but it breaks our hearts.” This made us laugh out loud! I’ve always loved my steaks medium (or medium-rare!) because that’s how my dad taught me to eat them. However, my grandfather and mom like their steaks well-done. My dad has been saying for years how this ruins the steak – reducing the flavor, juiciness, and tenderness!

After we ordered, we were first served a cup of soup and some sliced bread. Apparently everyone gets this, regardless of what you order. I’m not sure what the soup was called, but we asked what was in it. Betty told us it was a chicken broth base with rice, butter, eggs, and lemon. It was a good little appetizer.

Restaurant Review of Athens Steak House in Bristol, Virginia

Next were our salads, which were great. Herb got the Greek salad, with anchovies! We’d never had a straight-up anchovy before! His salad had feta cheese, olives, tomatoes and carrots. I ordered the Combination salad, which was lettuce, carrots, and tomatoes.

Restaurant Review of Athens Steak House in Bristol, Virginia

I got my filet and it was cooked perfectly. Every bite was delicious – it was one of the best filets I’ve ever eaten! It was served with a steaming hot baked potato. My filet with all the trimmings was only $17.95!

Restaurant Review of Athens Steak House in Bristol, Virginia

Herb got the Beef and Shrimp Kabobs with grilled veggies. The beef was excellent and tender and the shrimp was very good as well. The green beans (veggie of the day) were served with rice in a light sauce with rice that was also full of flavor. Herb’s entree was only $15.95.

Restaurant Review of Athens Steak House in Bristol, Virginia

For dessert, we both got the baklava with vanilla ice cream. I’ve had baklava before and have not been very impressed. This, however, was delicious! If you are unfamiliar with baklava, it is sort of like a piece of cake – more of a pastry, really, with nuts and honey. This baklava in particular had a spiciness to it, which went really well with the vanilla ice cream. We gobbled it all up!

Restaurant Review of Athens Steak House in Bristol, Virginia

The menu stated, “In Greece, the expression is Kalesas Orexis. In Bristol, we just say “Enjoy Your Dinner”. We very much enjoyed everything about Athen’s Steak House and will definitely be returning! We highly recommend Athens Steak House!

Restaurant Review of Athens Steak House in Bristol, Virginia

 

Cookout Season: Saturday Edition

97_502802863450_7773_n

What you see here is the view from my parents’ back porch here in Northeast Tennessee.  I spent 24 summers enjoying this back yard, taking in the brilliant blue sky and the shade from the beautiful maple trees over the back porch.  In high school, my friends would come over for a game of backyard volleyball, followed by some marshmallow roasting in my dad’s fire pit.  Through college and to the present day, we have a cookout here for just about every occasion.  We are cookout fanatics.

If you are heading to or hosting some cookouts this summer, here are some easy recipe suggestions!

Looking for a fun salsa?  Try Becky’s Mango-Jalepeno salsa…what a fun twist on a traditional staple!

Want something more substantial than chips for a side item with your burgers?  Rachel’s Cheesy Grilled Foil Potatoes will do the trick!

Like pasta salad but want something different?  Try our Summer Orzo Salad!

Need an easy, portable dessert?  Erin’s Chocolate Chip Cookie Brownie Bars are a great idea!

Happy Cookout Season!!

Summer Orzo Salad

Summer Orzo Pasta Salad Recipe

[do action=”pinterest-button”/]

Memorial Day marks the unofficial beginning of summer, and that means it’s cookout season!  One of my favorite things to bring to a cookout is pasta salad, and with my recent obsession with orzo, I thought orzo would be a nice change from the typical corkscrew noodles that are usually used in pasta salads.

Recipe Ingredients

  • 1 lb orzo
  • 1 1/2 cups grape tomatoes, halved
  • 1 1/2 of cubed mozzarella cheese
  • handful torn fresh basil
  • 1/4 cup red wine vinegar
  • 1 tbsp honey
  • 1/2 cup olive oil
  • salt and pepper, to taste

Recipe Instructions

Cook orzo according to package instructions.  In the meantime, cube up the mozzarella and halve the tomatoes, like this:

Summer Orzo Pasta Salad Recipe

When orzo is cooked to al dente, drain and rinse with cold water.  Place cooked orzo in a large serving bowl and toss with basil, tomatoes, and cheese.  In a small bowl, mix red wine vinegar, honey, and olive oil and coat salad thoroughly with dressing.  Chill for at least two hours (overnight is best!) before serving.

Summer Orzo Pasta Salad Recipe

[do action=”pinterest-button”/]

This pasta is light, refreshing, and so pretty to beat it all! I give this recipe 4/5 herbs!

Summer Orzo Salad
Author: Sister Spice
Ingredients
  • 1 lb orzo
  • 1 1/2 cups grape tomatoes, halved
  • 1 1/2 of cubed mozzarella cheese
  • handful torn fresh basil
  • 1/4 cup red wine vinegar
  • 1 tbsp honey
  • 1/2 cup olive oil
  • salt and pepper, to taste
Instructions
  1. Cook pasta according to package instructions.
  2. Mix red wine vinegar, honey, and olive oil in small bowl.
  3. Cube cheese, halve tomatoes, and tear basil.
  4. Drain and rinse pasta.
  5. Coat pasta with dressing.
  6. Add basil, tomatoes, and cheese.
  7. Chill at least two hours or overnight before serving.

Cranberry Blueberry Muffins

Cranberry Blueberry Muffin Recipe

[do action=”pinterest-button”/]

Ah, the muffin. Cherished food for breakfast, snacks, and dessert. I especially like to bake muffins when I’m baking for a crowd, like when I’m bringing food to share with my Sunday school class. Muffins don’t require utensils so that cleanup is easy, and they are already made for individual servings!

I’ve made these cranberry blueberry muffins a couple of times in both the regular and mini size. They are yummy and very simple!

Cranberry Blueberry Muffins Recipe

Cranberry Blueberry Muffins

Recipe Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup craisins
  • 1/2 cup fresh or frozen blueberries
  • 2 teaspoons sugar

Recipe Directions

Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together egg, milk, and oil. Whisk the egg mixture into the dry mixture until smooth. Stir in the craisins and blueberries. Fill 12 muffin liners. Sprinkle the top with sugar.

Bake at 400 degrees 20-25 minutes.

Cranberry Blueberry Muffins Recipe

[do action=”pinterest-button”/]

We give this recipe 4/5 herbs!

For those of you that are chocolate lovers, check out our Double Chocolate Muffins!

Cranberry Blueberry Muffins
Author: Mrs. Herb
Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup craisins
  • 1/2 cup fresh or frozen blueberries
  • 2 teaspoons sugar
Instructions
  1. Combine flour, sugar, baking powder and salt.
  2. In a separate bowl, whisk together egg, milk, and oil.
  3. Whisk the egg mixture into the dry mixture until smooth.
  4. Stir in the craisins and blueberries.
  5. Fill 12 muffin liners. Sprinkle the top with sugar.
  6. Bake at 400 degrees 20-25 minutes.

 

Balsamic Sweet Potato Pasta

Balsamic Sweet Potato Pasta Recipe

[do action=”pinterest-button”/]

It’s Meatless Monday! Herb and I don’t always stick to this, but we do make an effort to have at least 1 meatless meal a week, and we like to do it on Monday so we can exclaim that it’s Meatless Monday. My friend Lindsay at Vegan Yumminess would be proud!

Herb and I are both big fans of the sweet potato, and we make our favorite sweet potato fries quite often. I’m not sure that I would’ve ever thought to mix sweet potatoes and pasta before, but, like they say, necessity is the mother of invention!

We had some leftover noodles from a previous recipe (I believe it was our delicious Shrimp Alfredo!) and we also had some sweet potatoes that needed to be eaten. I wondered to myself if there were any recipes that combined sweet potatoes and pasta, and of course looked for an answer by Googling  “Sweet Potato Pasta”. I found this recipe, happened to have all the ingredients in the house, and decided to go for it!

Balsamic Sweet Potato Pasta

Recipe from Dishing Up the Dirt

Recipe Ingredients

  • 2 sweet potatoes, diced into small 1-inch pieces
  • 8 ounces pasta of your choice (we used whole wheat pasta)
  • 2 Tablespoons olive oil
  • 1.5 Tablespoons balsamic vinegar
  • 3 cups spinach
  • Salt, pepper, and Parmesan cheese to taste

Ingredients for Balsamic Sweet Potato Pasta Recipe

Recipe Directions

Heat a large skillet over medium heat. Add olive oil and sweet potato chunks, cooking and stirring for 10-15 minutes or until sweet potato pieces are fork tender.

Balsamic Sweet Potato Pasta Recipe

While sweet potatoes are cooking, cook your noodles as directed.

Once your sweet potatoes are tender, turn heat to low and add balsamic vinegar, cooking for an additional 3-5 minutes.

Balsamic Sweet Potato Pasta Recipe

Stir in spinach and cooked and drained pasta to the skillet. Add salt, pepper, and Parmesan cheese as desired.

Balsamic Sweet Potato Pasta Recipe

[do action=”pinterest-button”/]

This was a unique pasta dish, but we both enjoyed it! It is very light, and the flavor is subtle but yummy all the same! We give this recipe 4/5 herbs.


Balsamic Sweet Potato Pasta Recipe

Balsamic Sweet Potato Pasta
Author: Mrs. Herb
Ingredients
  • •2 sweet potatoes, diced into small 1-inch pieces
  • •8 ounces pasta of your choice
  • •2 Tablespoons olive oil
  • •1.5 Tablespoons balsamic vinegar
  • •3 cups spinach
  • •Salt, pepper, and Parmesan cheese to taste
Instructions
  1. Heat a large skillet over medium heat. Add olive oil and sweet potato chunks, cooking for 10-15 minutes or until sweet potato pieces are fork tender.
  2. While sweet potatoes are cooking, cook your noodles as directed.
  3. Once your sweet potatoes are tender, turn heat to low and add balsamic vinegar, cooking for an additional 3-5 minutes.
  4. Stir in spinach and cooked and drained pasta to the skillet. Add salt, pepper, and Parmesan cheese as desired.

 

Saturday – Memorial Day Edition

For Sister Spice, Mister Spice, and our mom (mommy Herb?) school is out! Memorial Day weekend is here already!

This is always a fun time of year. Time to pull out the flip-flops and get ready for some backyard grilling. We usually have several “cookouts” as a family. Our dad serves as the Grillmeister (see below!) Needless to say, I’m ready for one of his delicious hamburgers and maybe some cheesy tater tot casserole to go with it!

Our dad in his backyard, being grillmaster!

If you’re looking for a fun, patriotic recipe to make for this weekend, try our dessert fruit pizza! Yum! You can even get really creative and make an American flag design with the berries. I may be trying that myself this weekend.

In random other fun news, our orange picante chicken recipe was featured over at redtri.com! Herb said, “We’re published!” Pretty exciting if I do say so myself.

Anyway, I hope that you all have a fun and relaxing Memorial Day weekend with lots of sunshine and time with friends and family!

 

20 Questions with The Cooking Actress

There are cooks who act and there are actresses who cook, and Kayle over at The Cooking Actress is the latter!  I stumbled across her fun blog a few months ago and immediately fell in love with her yummy recipes and bubbly personality.

The Cooking Actress

HerbonHerbs asked her to join in our 20 Questions fun, and here is what she came up with:

-Tell us about your blog and why it’s great

My blog is “The Cooking Actress“-which is named such because I’m an actress and I love whipping up crave-worthy food! My blog is all about food that tastes delicious. Point blank. End o story. Food that makes you happy and feel good, that’s what life is all about!

-What is your favorite food/recipe? Least favorite?

Ahhh that’s a tough one. I love Italian food. I love sweets (chocolate and cookies primarily). Bread. Steak. Potatoes. All that good stuff. I’m also very picky and dislike a lot of foods: I don’t do entrails, brains, etc. I also hate seafood of all kinds, and most green veggies. And spicy food (and most ethnic foods).

-What is the first recipe you learned how to fix?

Ah! Oh my. That wasn’t from a box? Probably one of the first was before I went away to school my mom taught me my grandma’s recipe for what we call “oil pasta” (or linguine con aglio e olio d’oliva: Linguine with garlic and olive oil). You cook olive oil and garlic and pour it over linguine. It’s not even really a recipe but it’s on the blog! Lol

-Who taught you how to cook?

Food blogs. Seriously. I grew up with a mom who, while amazing, mostly made food from boxed mixes and frozen things. My paternal grandmother did cook a lot, and I loved to watch her-but I never really learned most of it (I’m still working on getting the secrets from her!). I really got into cooking after I discovered, and fell in love with, reading food blogs.

-What food/recipe still seems daunting to you?

Macaroons. They’re terrifying. Also, croissants-they seem like a lot of work and also the vast amounts of butter is sort of scary.

-What is your spouse’s/family’s favorite meal that you cook?

Hmm a toughie. The boyfriend likes most things I make. One of our definite favorites is the Just Chicken Pot Pie, and on the sweet side I always have a batch of Easy (No Ice Cream Maker) 2+ Ingredient Ice Cream for him in the freezer.

-Tell us about a kitchen disaster or recipe mishap

Ahhh those are THE WORST! I know once I tried a recipe for mac n cheese that cooked in the milk and I just ended up with soggy, water logged noodles that fully fell apart. It was a bummer. Or another time I made chicken that had a recipe that called for WAY too much parsley. That was before I’d really gotten into cooking, now I’d know better than to add so much.

-Who is your favorite celebrity chef?

I actually don’t really have one? I’m so weird I don’t really follow that stuff.

Who is your favorite food blogger?

THIS I follow. And it’s so hard to pick! I’d have to say I’ve always felt a very strong pull towards Jessica of How Sweet It Is. She’s just SO hilarious and fun and entertaining, you feel like you’re gal pals when you read her blog. Plus: I’ve made like a bjillion of her amazing recipes.

-What is your day job?

I’m an actor, so yeah, there’s that. My actual day jobs include promotional modeling and babysitting, right now.

-If you could cook/bake all day instead of your day job, would you?

If I could just cook/bake and act I’d be happy.

-What is your favorite restaurant?

Cannot pick. Impossible. I live in NYC, so many options!

-If you were going to open up a restaurant or bakery, what kind of place would it be?  What would you call it?

It would be a very tiny little bakery that was bright and warm and happy and fun! I’d really want people to feel very blissful and comfortable, and to be able to have yummy treats. But I’d def. want it to be super small because I would hate having to bake in mass quantities. And I have 0 clue what I’d call it!

 -If you had your own cooking show, what would you call it?

Kayle’s Cooking? Too obvious?

-What is your favorite part about food blogging? Least favorite?

I love the actual food, of course. And I adore the community, I’ve made so many wonderful friends! My only least favorite thing is I feel like I have to devote so much time to it, or the random troll-y people.

-What is something (food or blog related) that you’ve always wanted to do, but haven’t yet?

Meet ALL of my wonderful blog friends!

-White chocolate, milk chocolate, or dark chocolate?

Dark chocolate! I used to be a milk chocolate girl all the way, but then I intentionally started to try to eat more dark since it’s better for you and now I prefer it!

-Comfort food of choice?

All my foods are comfort foods 😀 But I mean chocolate or cookie dough probs.

-Sweet or savory?

Depends on my mood, I need both!

-What is your favorite herb?

Hmmm, possibly basil or chives.

_______________________________________________________________

I loved reading through these answers, and I am certainly going to check out Kayle’s favorite blogger at How Sweet It Is.  Thanks Kayle for participating!

Broccoli Cheddar Twice Baked Potatoes

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

[do action=”pinterest-button”/]

 

This is a recipe that Herb and I use often. We love it because twice baked potatoes are so versatile – they are great made with a variety of ingredients from veggies to meats to cheeses. It’s easy to mix it up! Though broccoli cheese is usually what we use in our twice baked potatoes, we’ve also added red peppers, mushrooms, different cheeses (Parmesan is great), and even ground beef.

Twice baked potatoes are also pretty hearty! Though they are great as a side dish, most of the time we use them as “the main event”!

Broccoli Cheddar Stuffed Twice Baked Sweet Potatoes Recipe

Question: Do you like to eat the skins on your potatoes? Mr. Herb thinks this is the best part! If I leave any of my potato skin uneaten (which I usually do), Mr. Herb will gobble it right up! Weird!!! What do you think, readers? Do you like the potato skins? Would you go so far as to eat someone ELSE’S potato skin?!

Anyway, this recipe is very flexible as far as the ingredients go. Use whatever veggie/meat/cheese/seasoning combination appeals to you! As a rule of thumb, I’d say about 1/2 cup of “other” ingredients for every one baked potato, so for three potatoes, you’d use roughly 1.5 cups of your chosen ingredients (veggies, meat, cheese, etc).

Broccoli Cheddar Twice Baked Potatoes

Recipe Ingredients

  • 3-4 medium-sized baking potatoes
  • 1/2 to 1 cup of shredded cheddar
  • 1 cup cooked broccoli (other cooked vegetables would work as well!)
  • 2-4 Tablespoons milk
  • Salt and pepper to taste
  • Butter and sour cream to garnish (optional)

Recipe Directions

Rub olive oil on potatoes and sprinkle salt over them. Bake on a baking sheet at 400 degrees for 1 hour.

While potatoes are baking, cook 1 cup of broccoli (or vegetables of your choice) – we used steam-in-the-bag broccoli. Once potatoes are finished, take the baking sheet out of the oven and let them cool for several minutes. Then, cut the top 1/3 or so off your potato (or you could cut them in half!) A serrated blade works best to cut through the potatoes.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Then scoop out the potato from the skin and mash in a mixing bowl. I’ve found that an ice cream scoop works pretty well for scooping out the potato.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Once the potatoes are mashed, mix together with broccoli, about 1/2 cup of shredded cheddar cheese, and salt and pepper to taste. Also add several tablespoons of milk, using your judgment for the consistency. Next, spoon the mixture back into your potato skins.

Broccoli Cheddar Stuffed Twice Baked Potatoes Recipe

Sprinkle with additional cheese and bake for 10-15 minutes. Serve with butter, sour cream, or other potato toppings if desired!

Broccoli Cheddar Stuffed Twice Baked Sweet Potatoes Recipe

[do action=”pinterest-button”/]

 

We give these spuds 4.5/5 herbs!

 

Broccoli Cheddar Twice Baked Potatoes
Author: Mrs. Herb
Ingredients
  • •3-4 medium-sized baking potatoes
  • •2 tablespoons olive oil (optional)
  • •1/2 to 1 cup of shredded cheddar
  • •1 cup cooked broccoli (other cooked vegetables would work as well!)
  • •2-4 Tablespoons milk
  • •Salt and pepper to taste
  • •Butter and sour cream to garnish (optional)
Instructions
  1. Rub olive oil on potatoes and sprinkle salt over them. Bake on a baking sheet at 400 degrees for 1 hour.
  2. While potatoes are baking, cook 1 cup of broccoli (or vegetables of your choice) – we used steam-in-the-bag broccoli.
  3. Once potatoes are finished, take the baking sheet out of the oven and let them cool for several minutes. Then, cut the top 1/3 or so off your potato (or you could cut them in half!) A serrated blade works best to cut through the potatoes.
  4. Scoop out the potato from the skin and mash in a mixing bowl. Add broccoli, about 1/2 cup of shredded cheddar cheese, and salt and pepper to taste. Also add several tablespoons of milk, using your judgment for the consistency.
  5. Spoon the mixture back into your potato skins. Sprinkle with additional cheese and bake for 10-15 minutes. Serve with butter, sour cream, or other potato toppings if desired!

 

Lemon-Raspberry Thumbprint Cookies

Lemon Raspberry Thumbprint Cookies Recipe

[do action=”pinterest-button”/]

For Mothers Day recently, I wanted to make a no-fuss dessert; no pie, no cake, nothing too complicated. I knew I wanted to make something with lemon and raspberry flavors, and I found a recipe by Emeril Lagasse that looked simple and, more importanly, non-fussy. I made a few changes, and these lemon-raspberry thumbprint cookies came out light, fluffy, and pretty.

Recipe Ingredients

  • 1/2 cup raspberry jam or preserves
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks (1 cup) butter, room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 4-5 tbsp fresh lemon juice

Lemon Raspberry Thumbprint Cookies Recipe

Recipe Instructions

Whisk together flour,salt, and baking soda in a small bowl.

Lemon Raspberry Thumbprint Cookies Recipe

Next, cream together butter and sugar in a large mixing bowl.

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Beat in egg yolks, vanilla, lemon zest, and lemon juice.  Then, add flour in two batches.  Mixture should be nice and creamy (mine was very sticky and goopy).

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Pre-heat oven to 350 and form dough into 1-inch balls.

Lemon Raspberry Thumbprint Cookies Recipe

Then, press your thumb into some flour (I chose to do this to make it easier to leave thumbprints) and press thumb into cookie balls.  You can make them pretty as you go.

Lemon Raspberry Thumbprint Cookies Recipe

Lemon Raspberry Thumbprint Cookies Recipe

Fill with about a teaspoon of raspberry jam, then bake for about 20 minutes.  NOTE:  These would not have burned on the bottom if I had used parchment paper instead of a greased cookie sheet.

Lemon Raspberry Thumbprint Cookies Recipe

Remove from oven and allow to cool on a wire rack.

Lemon Raspberry Thumbprint Cookies Recipe

I thought these were very pretty, and they were perfect to make on a Saturday night and take them to lunch the next day.  They literally melted in our mouths!  I give this recipe 4/5 herbs.

Lemon Raspberry Thumbprint Cookies Recipe

[do action=”pinterest-button”/]
Lemon-Raspberry Thumbprint Cookies
Author: Mrs. Herb
Ingredients
  • 1/2 cup raspberry jam or preserves
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks (1 cup) butter, room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 4-5 tbsp fresh lemon juice
Instructions
  1. Whisk together flour,salt, and baking soda in a small bowl.
  2. Cream together butter and sugar in a large mixing bowl.
  3. Beat in egg yolks, vanilla, lemon zest, and lemon juice.
  4. Add flour in two batches. Mixture should be creamy.
  5. Pre-heat oven to 350 and line a cookie sheet with parchment paper.
  6. Form dough into 1-inch balls.
  7. Press your thumb into some flour and then press thumb into cookie dough balls.
  8. Fill with about a teaspoon of raspberry jam, then bake for about 20 minutes.
  9. Remove from oven and allow to cool on a wire rack.
Designed by Free Wordpress Themes and Sponsored by Curry and Spice