Sippin' through a Sizzlin' Summer

As weather forecasters predict triple-digit highs across the country, it's important to protect yourself by staying hydrated. You may be thinking, "Yeah, I know, but I don't like water." Well, here's some good news: You can beat the heat with cool summer drinks, from blended fruit drinks to flavored teas and classic lemonade. I'll share recipes for some of these today along with the traditions and health benefits behind them.

Let's get started with a tall glass of "Switchel"... (bet you never heard of that one!):

Did you ever wonder what folks used to drink in the days before soda pop, and when lemons or limes were out of season? Before Coke and Gatorade, hardworking farmers in colonial days turned to Haymaker's Tea (or Switchel) for refreshment. This was the drink of choice for workers out in the field who wanted to cool off with something with a bit more of a kick than just plain old well water. It was thought that ginger-water would quinch their thirst and not make the workers sick, as plain cold water would, when they tended to drink excessively from being so hot.

Haymaker's Punch was also known as switchel, switzel, swizzle, ginger-water, or switchy. It is a drink made of water mixed with vinegar (yes vinegar), and often seasoned with ginger. Honey, sugar, brown sugar, or maple syrup were sometimes used to sweeten the drink instead of molasses. And, occasionally, oatmeal was added to give it some "body". Switchel originated in the Caribbean, and had become a popular summer drink in the American Colonies in the late 17th century. By the 19th century, it had become a traditional drink to serve to thirsty farmers at hay harvest time, hence the nickname haymaker's punch or haymaker's tea.

I'll include the very simple recipe at the end of this blog, but here's what you need to get started (NOTE: I didn't include the oatmeal. Somehow, I just can't imagine having oatmeal in my drink. But, if you want to add it, please do so, and leave me a comment about your "experience". :-)

As you can see, the ingredients are minimal, simple, and inexpensive, so you've no excuse to avoid trying this thirst-quenching summer drink. A simplified version of switchel may be sweetened in a number of ways--sugar, honey, or maple syrup--but most recipes call for molasses. Here are the specific amounts you'll need:

1/2 cup apple cider vinegar

1/4 to 1/2 cup molasses (I used 1/2 because I love molasses!)
1/2 cup sugar or honey (I used honey, because I love bees! Always wanted to be a bee keeper.)
1 1/2 teaspoons ground ginger
1/2 cup oatmeal (optional) (didn't use this!)
Tap water to make 2 quarts (You'll need to add approximately 6 1/2 cups of water---for a total of 8 cups to make 2 quarts)

You just measure all the ingredients together, to your taste, and mix well with a whisk before diluting with the additional water to total 2 quarts. The taste really improves if you allow the mixture to sit at least 8 hours or overnight before drinking.

Ginger gives this "tea" its zippy bite along with a few healthful benefits, such as improving digestion and reducing blood pressure. Ginger root has medicinal uses as a stomach soother when you have nausea, diarrhea, gas or appetite loss (the good Lord knows that I don't have that problem:-). I really hope you will check out the other health benefits of ginger at this MedLine site: http://www.nlm.nih.gov/medlineplus/druginfo/natural/961.html

Molasses provides additional healthful nutrients said to combat diabetes and weight gain, as well as aid in building muscle strength. Diabetics in particular need to control their blood glucose fluctuations by limiting refined sugars in their diet. Using blackstrap molasses rather than regular molasses adds extra calcium, potassium, iron and B vitamins. No wonder haymakers benefited from this drink! You can learn more about molasses' health benefits here: http://www.ehow.com/facts_4809658_health-benefits-molasses.html

I was surprised that I actually enjoyed the taste of this concoction. If the proportions are done right, it is well balanced and refreshing. The molasses and ginger add the flavour, and the resulting taste reminds me of my favorite organic ginger candy (available at Kroger's organic department): "Ginger Chews." The candy contains diced baby ginger root, raw cane sugar & nothing else, but it is oh so yummy!

According to Reed's the recipe is an ancient one that hasn’t changed much through time. After harvesting baby ginger (the most tender kind), the root is diced and then steeped in large vats filled with simmering raw cane syrup. Steeping for several days, the ginger is then removed and allowed to crystallize into soft, delicious nuggets. Reed’s claims that their Crystallized Ginger is the only one they've found that is sweetened with raw cane instead of white sugar. Here's a sample:

Now, if you didn't care for that refreshing beverage, I'm almost positive you won't turn down my Pineapple Banana Punch. It's one of my favorite drinks to keep in the refrigerator during the summer, and it makes a great punch for showers or a party. One sip of this fruity combo and you'll be whisked away to the tropics. Here's what you'll need to get started:

Combine water and sugar. Boil 5 minutes, cool.

In a LARGE container, add orange juice and lemonade to the sugar water base. Blend and add pineapple juice.

Mash ripe bananas until smooth and creamy (not lumpy):

Add bananas and blend well to mix. 

Pour mixture into 3- 1/2 gallon containers (I used 1-gallon sized Ziploc bags). Freeze and use as the punch base.

To freeze this bagged mixture, I used an oblong plastic container to hold all three bags upright until they were frozen solid, then I removed the container and left the bags in the freezer.

Thaw each container 4 hours before serving. To each 1/2 gallon base add 1- 2-liter 7-up. One base mixed with a 7-up makes 16- 8 oz. servings. (If you forget to thaw the container before serving, pour the soda (7-Up) over the punch in a punch bowl or pitcher and allow to sit for about 15 minutes. Use a skewer or large knife---BE CAREFUL!-- to break apart the frozen mixture until it is slushy and ready to serve.) 

This can also be made all at once and not frozen, but it's best if slushy, in my humble opinion. :-) Dress up the punch with mint or citrus ice cubes. To make decorative cubes, fill the compartments of an ice cube tray with lime, lemon, and/or orange slices (halve or quarter slices to fit). Fill with water or punch. Freeze until firm.

Now, Here is a treasured old recipe that one of my three sisters taught me: Lazy Day Lemonade. ("Lazy" because you don't have to spend all day squeezing lemons to make it!) It's not only EASY, it's refreshing, cold, and delicious. On a hot afternoon my hubby especially enJOYs it while gardening or sitting under a shade tree. You may recall that I included this recipe in a past blog with a Lemon Cheesecake. If you want to read all about lemons and get a bonus cheesecake recipe, you can do so here:
 http://pinchofthissmidgenofthat.blogspot.com/2011/06/summertime-treats-and-staying-cool.html

Here's what you'll need to make the lemonade: In a 1-gallon container, combine 1 1/2 cups Real Lemon lemon juice (or the Kroger or Wal-Mart bottled juices work well, too) along with 2 1/2 cups sugar and 1 large lemon sliced or chunked. Fill the container half-way to the top with cold water. Replace the lid and shake well or stir well to mix (if you don't have a lid :-). Fill all the way to the top with water and mix again. Refrigerate until cold. Serve over ice. (Mix well before pouring into glasses.) EnJOY!

 There’s nothing like that first sip of a chilled drink on a summer day. I pray you've learned some new ways to stay cool and enJOY your time together as a family.

Don't forget to save the recipes below to your recipe files, or print them for future use. Thanks for stopping by!

Switchel (or Haymaker's Tea)

Ingredients:
1/2 cup apple cider vinegar
1/4 to 1/2 cup molasses
1/2 cup sugar or honey
1 1/2 teaspoons ground ginger
1/2 cup oatmeal (optional)
tap water to make 2 quarts

Directions:
First get out a two quart pitcher or a mixing bowl. Measure the vinegar, molasses, sugar or honey and ginger into it. Add cold tap water to bring to two quarts. Stir to dissolve everything and serve in tall ice-filled glasses. Garnish with mint or a lemon wedge. Traditionally, oatmeal was also added to the mixture, to give it a little body, and improve the flavor, but this is certainly optional. This beverage is strongly flavored, nothing bland about it. It tastes best when it has mellowed overnight, blending the ginger with the molasses. It does quench your thirst better than anything else on a hot summer day though, and of course, costs next to nothing to prepare.

Pineapple Banana Punch

Ingredients:
1 12 oz. frozen lemonade, slightly thawed
1 (or two) 12 oz. frozen orange juice, slightly thawed
1 46 oz. canned pineapple juice
2 - 4 cups sugar, (depending on how sweet you want this)
8 cups water
5-6 smashed bananas
3- 2L bottles of 7-Up, Sprite, or Sierra Mist (one bottle for each frozen portion)

Directions:
Combine water and sugar. Boil 5 minutes, cool. Add orange juice and lemonade. Blend and add pineapple juice and bananas. Combine all ingredients and pour into 3 1/2 gallon containers. Freeze and use as the punch base. Thaw each container 4 hours before serving. To each 1/2 gallon base add 1 2-liter 7-up. One base mixed with a 7-up makes 16- 8 oz. servings. (If you forget to thaw the container before serving, pour the soda (7-Up) over the punch in a punch bowl and allow to sit for about 15 minutes. Use a skewer or large knife to break apart the frozen mixture until it is slushy and ready to serve.)

This can also be made all at once and not frozen, but it's best if slushy, in my humble opinion. :-) Dress up the punch with mint or citrus ice cubes. To make decorative cubes, fill the compartments of an ice cube tray with lime, lemon, and/or orange slices (halve or quarter slices to fit). Fill with water or punch. Freeze until firm.

Lazy Day Lemonade



Ingredients:

1 1/2 cups Real Lemon lemon juice (or the Kroger or Wal-Mart version)

2 1/2 cups granulated sugar

1 large beautiful lemon, sliced or chunked

Directions:
In a 1-gallon container, combine lemon juice along with sugar and sliced or chunked lemon. Fill the container half-way to the top with cold water. Replace the lid and shake well or stir well to mix (if you don't have a lid :-). Fill all the way to the top with water and mix well again. Refrigerate until cold. Shake to mix before serving over ice. EnJOY!

Super Simple Summer Salad and a Sandwich

Fresh tomatoes and cucumbers are finally beginning to come in, despite the dry weather. (Don't really want to see our water bill for this month!) Seems like it's been unusually hot and dry for this time of year. In fact, with this heat, salads are perfect for lunch, or even a light dinner when it's just too hot to think about food.  This sweet and sour salad is good on any dinner or lunch menu. I especially like eating it with a grilled pimento cheese sandwich. (More about the sandwich after we make our salad!)

When I think of summer, fresh cucumbers and tomatoes always come to mind, and yes, those tomatoes and cucumbers are fresh from our garden. (I'm so thankful for a hubby who loves to work outside in the yard and garden!) You'll also see that I used a red onion in this, but that came from Kroger! We just don't eat enough onions to justify taking up space in our tiny garden for them. I'd much rather use the space for corn, squash, or okra. Be sure you use a red (or purple) onion to give the salad that nice, extra bite.

Speaking of "bite"... I've seen this salad referred to as "Fire and Ice Salad," but I'm not sure I'd call it that. Most "Fire and Ice" salad recipes really do "bite" because they have jalapenos, bell peppers, celery seed, ceyenne pepper, or a multitude of other ingredients tossed in to stoke the "fire." My salad doesn't bite that much, so I'm sticking with "Super Simple Summer Salad" (Try saying that as quickly as you can five times! :-)

Now that your tongue is all tangled up, let's start gathering ingredients:

You'll need two large (or more if medium or small) tomatoes, two or three medium-sized cucumbers (again, more, if the cucumbers are small), one red or purple onion, and equal amounts of water, white vinegar, and sugar.

(Forgive me for not photographing each and every step of this recipe. Sometimes the brain just doesn't engage when I'm working in the kitchen. I didn't remember to take a photo until the salad was already made!---You know if you ever have a question about a recipe, you can always send me an email.) Here's what you need to do:

Peel and slice cucumbers. Quarter tomatoes, then cut quarters in half again. Slice and dice (as large or small as you desire) the onion. Combine all three in a large bowl. Mix equal parts water, vinegar, and sugar. You might try starting with 1/2 or 3/4 cup of each. This is your dressing mix. Pour it over the vegetables and refrigerate. The sugar may not be completely dissolved at this point, but it's okay. It will dissolve and flavor the veggies while it's chilling in the refrigerator. When you serve the salad, you can add just a dash of salt and pepper to each serving, as desired. I like mine straight out of the refrigerator---no salt or pepper for me. :-)

 As a quick substitute for the "sweet-n-sour" dressing, you might want to use your favorite commercially bottled Italian dressing, if you'd like a more tangy salad. I like to use 1 bottle of Kraft Tuscan Italian Dressing instead of the water, vinegar, and sugar. Just add the dressing, toss, and refrigerate before serving. Yummy!

Don't forget to print (or copy and save to your files) the complete recipe below. And following the salad recipe, check out how to make one of the best Pimento Cheese sandwiches ever!

SUPER SIMPLE SUMMER SALAD

Ingredients:

2 large tomatoes

2 or 3 medium sized cucumbers

1 red (or purple) onion

Equal amounts of: water, white vinegar, and sugar

(OPTIONAL: A dash of salt and pepper on individual servings, as desired.)

Directions:

Peel and slice cucumbers. Quarter tomatoes, then cut quarters in half again. Slice and dice (as large or small as you desire) the onion. Combine all three in a large bowl. Mix equal parts water, vinegar, and sugar. You might try starting with 1/2 or 3/4 cup of each. This is your dressing mix. Pour it over the vegetables and refrigerate. The sugar may not be completely dissolved at this point, but it's okay. It will dissolve and flavor the veggies while it's chilling in the refrigerator.

You can, of course, use your favorite commercially bottled Italian dressing, if you'd like a more tangy salad. For a quick substitute, use 1 bottle of Kraft Tuscan Italian Dressing instead of water, vinegar, and sugar. Just add the dressing, toss, and refrigerate before serving. Yummy!

Ready to get started on that grilled pimento cheese sandwich?

Well, first, let me tell you a few things about pimento cheese ... Like most Southerners, I grew up with pimento cheese spread. Most of my memories of this spread come from a slimy commercially prepared concoction (I won't mention the brand), that totally turned me off to eating pimento cheese when I was a kid. I've also eaten a version of homemade pimento cheese that's smooth---all melted together with gobs of mayonnaise---and I didn't like it either. I want my pimento cheese to be chunky, not slimy, and not chocked full of mayonnaise! It wasn't until our daughter visited from Georgia and introduced me to her favorite brand that I decided I really liked pimento cheese after all.

She purchased a pint of the spread at a Whole Foods Market deli and coaxed me into trying it. Once I took a bite, I knew I had to figure out the recipe, so I could keep it on hand (because the nearest Whole Foods Market is 30 miles away, and I don't want to go there every time I'm craving pimento cheese). So, the recipe you'll get today is one I created by combining three or four other recipes I found online for pimento cheese spread. The first place I searched, of course, was Whole Foods Market. Here's the link to that recipe, if you want to give it a try: http://www.wholefoodsmarket.com/recipes/2327 (It's probably "good" but not as good as my version! IMHO!)

Pimento cheese is a versatile spread. This very southern recipe makes a great appetizer on celery or crackers. Also, you can use it to perk up grits and baked potatoes, or as a topping on hamburgers or hot dogs. You can scoop it up with tortilla or corn chips. But today, we'll use it to make the best ever grilled pimento cheese sandwich. Let's get started. Here's what you'll need:

I know this looks like a LOT, but this spread's basic ingredients are readily available everywhere, and it's a cinch to make. What's even better is that in as little as 15 minutes you can go from inspiration to completed comfort food.

Chop onions ...

and roasted bell peppers.

Set aside.

Beat the cream cheese at medium speed with an electric mixer until creamy;

add casserole cheese and mozzarella cheeses, mayonnaise, garlic powder, salt, pepper,

and add diced roasted red peppers, and diced onions--including green tops,

and continue beating until well mixed

Use a spatula to fold in a 16 ounce package of cheddar cheese.

This will thicken the spread somewhat, but keep stirring until the cheese is incorporated evenly throughout the spread.

Cover and chill for at least 1 hour or more for flavors to intensify.

Serve with crackers or as a sandwich on grilled bread. (The grilled pimento cheese sandwich goes great with our Super Simple Summer Salad, too!)

To make a yummy grilled sandwich, load your sandwich bread with your desired amount of pimento cheese (I like about two or three tablespoons of the spread on mine, but you can make it as thin or thick as you wish. This is on Honey Wheat Bread.)

Then, in a small skillet over medium heat, melt a pat or two of butter (more or less to your taste, but enough to coat both sides of your sandwich). (NOTE: I like to use an iron skillet, and I usually make only one sandwich at a time, but I suppose you could use a larger skillet that would accomodate more than one sandwich. )

Once the butter is melted, place your sandwich in the skillet, so the butter coats one side, and immediately flip it to the other side so both sides are covered with butter. When it is browned to your satisfaction, flip the sandwich and allow the remaining side to brown. Since the skillet will be hotter, the second side may not take as long to cook, so check it often.

Turn off the stove, put your sandwich on a plate, and enJOY!!

Now that you have the recipes, try combining food, the great outdoors, and good company on a summer picnic. Pack up your basket, gather your friends, and enJOY.

Don't forget to print the recipes for the salad and cheese spread or copy and paste the recipes to your files and save for the future.

PAT'S PIMENTO CHEESE SPREAD

Ingredients:

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package finely shredded casserole cheese (cheddar and Monterey Jack mixture)

1 (8 ounce) package coarsely shredded Mozzarella cheese

1 cup real mayonnaise

1/4 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper (prefer white pepper, but black pepper is okay to use)

1 (8 ounce) jar roasted red peppers, drained and coarsely diced.

1 bunch (5 or 6 small) green onions, diced with green tops

1 (16 ounce) package coarsely shredded Cheddar cheese (I used mild.) 

Directions:

Beat the cream cheese at medium speed with an electric mixer until creamy; add casserole cheese and mozzarella cheeses, mayonnaise, garlic powder, salt, pepper, diced roasted red peppers, and diced onions (with tops), and continue beating until well mixed. Use a spatula to fold in one 16 ounce package of cheddar cheese. This will thicken the spread somewhat, but keep stirring until the cheese is incorporated evenly throughout the spread. Cover and chill for at least 1 hour or more for flavors to intensify. Serve with crackers or as a sandwich on grilled bread.

Cool Desserts for Dad's Day

What's on your menu for Father's Day? We know most dads love burgers, steaks, mashed potatoes and all the other things we always try to feed them on their special day.  But we also know the ultimate way to get into every dad's heart is to let the kids (or grandkids) do some of the cooking.

Today, I want to share two recipes with you that are perfect for this time of year. One has the cool, refreshing taste of key lime, and the other is a luscious lemon treat. Both are easy enough for the kids to get involved, while being fun to make and share with dear ole' Dad! I'm pretty sure you won't have leftovers.

Here's a preview of what we'll cook today (recipes and tutorial included below):

First, we'll prepare "Easy Key Lime Pie" (recipe on page 119 of "A Pinch of This ... A Smidgen of That" cookbook):

Then, we'll put the kids to work on another favorite summertime treat -- "Lemon Gooey Butter Cookies" (recipe on page 139 of "A Pinch of This ... A Smidgen of That" cookbook):

If you like soft cookies you'll love these. Also, you aren't limited to just making lemon cookies with this recipe. Pick your flavor (chocolate, strawberry, spice, pineapple---you name it!) cake mix and you've got a great cookie that literally melts in your mouth.

First, let's begin with gathering ingredients for our Easy Key Lime Pie:

Beat softened cream cheese until smooth.

Combine sweetened condensed milk and cream cheese, blending well.

Slowly, beat in 1/2 cup of lime juice (bottled or fresh squeezed) a little at a time, blending well after each addition. You may also add some grated/zested lime peels (if desired). (I enJOY using this Pampered Chef zester for lemons and limes.)

NOTE: If you have a copy of "A Pinch of This ... A Smidgen of That" Cookbook, please note on page 119 two typos: the first is the amount of lime or key lime juice that you add---It should read 1/2 cup NOT 1 1/2 cups. Also, you need to write in the ingredients column "1- 8 oz. pkg. cream cheese, softened to room temp." I'm sorry for the typos. I tried to catch mistakes with SEVERAL proof readings before it went to print, but inevitably some slipped by me. Hopefully, if you purchased a copy, I corrected it before you got it. If not, please take time to write in these corrections. I've posted these corrections previously on the blog, but some of you may not have seen it.)

Just a quick word about the lime juice--Key lime juice is the preferred juice for making this pie. And, I used to make these pies by squeezing SEVERAL of those tiny (and very seedy) key limes and zesting the extras for garnish and filling. However, in my OLD AGE and with arthritic fingers, I decided to try a bottled juice. Now, I can tell you, it tastes just a bit different (less pungent), but the pie was still great. If you end up having to use bottled or fresh squeezed lime juice, your pie will taste more "lime" than "Key Lime", but certainly will still produce a great dessert (and no one will complain, unless that's just their nature :-). If you want to squeeze your own key limes (and deal with all those seeds), by all means, give it a try. You'll be pleased either way, I think. In your locale, it might be difficult to find fresh key limes, because they are in shorter supply and do not store well. That's where the bottled juice comes in handy. Just store your leftover juice in the refrigerator. If you don't have access to Key Lime Juice, then use the bottled Lime Juice (from the Persian lime) instead, just don't expect the finished product to taste the same as your favorite restaurant's Key Lime pie---but you just might like yours even better :-).

Read more: What is the Difference Between Key Lime Juice and Lime Juice? | eHow.com http://www.ehow.com/facts_5824461_difference-lime-juice-lime-juice_.html#ixzz1xjon9fWv

Be sure you don't forget to use only 1/2 cup (NOT 1 1/2 CUPS!!!) of the juice, whichever you decide to use!

And, be sure to add it a little at a time as you blend it into the cream cheese mixture.

Beat with mixer until very smooth and creamy, then fold in Cool Whip. (NOTE: When you "fold" in an ingredient, you do not use the mixer. Use a spatula to gently "lift and fold" the ingredient into the mixture, just until it disappears. Do not over mix.)

Just dump it all in and start folding!

You can see here that the whipped cream is beginning to blend well.

Spoon the filling (which will be very thick) into the prepared crust.

Just a quick note on the color of this pie. (And, this isn't one of my best photos for color and clarity! Sorry!) I expect good key lime pie to be a pale yellow color. The only green ingredient is the zest, which shouldn't be enough to turn the whole thing green--just faint speckles here and there, depending on how fine you zested your lime. Green key lime pies usually have food coloring added to them to make them green. If the color is important to you, food coloring will get you there. I would check the color ratio (blue to yellow) for making green and add it 1-2 drops at a time. Food coloring can go a long way. I'm not a big fan of food coloring, so I'd probably just serve the key lime pie as it is or with a garnish.

I like to just dump all the filling into the pie, then use the back of a spoon (starting at the outside edge) to swirl the filling into pretty ripples all the way to the center.

Garnish with sliced limes and/or grated lime peels. To prepare your limes, wash them well and slice thin. Slit one side of each slice up to the middle (half-way across), as in the photo.

Twist the ends in opposite directions to open up the slice and place them securely on the pie. Be creative and use as many or as few slices as you like for garnish. I usually blot these dry before securing them into the filling.

Refrigerate for at least 2 hours. Slice and add a dollop or a squirt of whipped cream and enJOY!

Store covered in the refrigerator. If you used the ready-made crusts, just wash the plastic liner and flip it over for a nifty lid to cover your pie. Crimp the edges to hold it in place.

I like to wait until I'm ready to serve the pie before I garnish with whipped cream (it tends to get drippy if it sits very long). If you don't plan on leftovers, you might try one of the garnishes below:

 

Don't forget to print the recipe (if you don't have the cookbook) or copy and paste it to your recipe file. (and don't forget that we aren't finished yet... We've still got to stir up some Lemon Gooey Butter Cookies! Check out the tutorial after this recipe.)

EASY KEY LIME PIE

1 pre-made graham cracker crust
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. package of cream cheese, softened to room temperature
2 cups Cool Whip (or about 1 - 8 oz. container Cool Whip) or freshly whipped heavy cream
1/2 cup lime juice
2 limes (1 for garnish, and 1 for a teaspoon of grated peels---optional)

Beat softened cream cheese until smooth. Combine sweetened condensed milk and cream cheese, beating until smooth. Slowly, blend in lime juice a little at a time, blending well after each addition. You may also add some grated lime peels (if desired). Beat with mixer until very smooth and creamy, then fold in Cool Whip. (NOTE: When you "fold" in an ingredient, you do not use the mixer. Use a spatula to gently "fold" the ingredient into the mixture, just until it disappears. Do not over mix.) Spoon the filling (which will be very thick) into the prepared crust. Garnish with sliced limes and/or grated lime peels. Refrigerate for at least 2 hours. Makes 1 pie . (Some people enJOY these frozen. I've never tried it, but you might prefer that method over storing it in the refrigerator. Come back and leave a comment, if you try this. I'd like to know what you think.)

Now, if you haven't called in your "helpers" (kids and grandkids) yet, get everyone together and put them to work on gathering ingredients for some yummy Lemon Gooey Butter Cookies! Let's get started:

Preheat oven to 350 degrees. In a large bowl use an electric mixer to blend the cream cheese and butter until smooth.

Be sure to beat until smooth and creamy.

Beat in the egg and extracts.

This is a good time to let the kids help with the mixing.

and the dishwashing, of course! :-) I get messy when I cook!

Blend in the cake mix, a little at a time. (This will be thick, so take your time and don't overwhelm your mixer.)

Beat until the dry mix is just combined with the cream cheese. Don't over mix.

(Sorry, my flash failed to work in this next photo of the cookie dough... it's really lemony yellow, not orange!)

Place 1 cup confectioners' sugar in a small bowl (for coating the dough balls). Form the batter into tablespoon-sized balls using a cookie dipper and then coat them in confectioners' sugar.

Place coated balls on an ungreased cookie sheet, approximately two inches apart.

Bake @ 350 for 10 to 12 minutes or until the bottoms are just golden and tops are crackled but still light in color (should not have even a light brown color to them). Be careful not to overbake. Remove from oven, and while still warm on the cookie sheet, sprinkle with additional sugar, if desired.

Then remove to cooling rack or lined countertop to cool completely. The cookies will remain soft and gooey.

Whatever you decide to do for the special dads in your life, I pray you enJOY a BLESSED time with your family and friends.

Don't forget to print or save the recipe below, if you don't have the cookbook. For more information about how to get the cookbook or to email a question about a recipe, scroll down past the cookie recipe and fill in the form. Don't forget to send me your email address so I can respond.

LEMON GOOEY BUTTER COOKIES

INGREDIENTS: 
1 (8 oz.) cream cheese (softened to room temperature)
1 stick margarine or butter (softened to room temperature)
1 egg
1/2 tsp. vanilla extract

1/2 tsp. lemon extract
1 (18 oz.) box Lemon Supreme Cake Mix
Confectioners' sugar for coating prior to baking (and optional dusting after baking)

INSTRUCTIONS: Preheat oven to 350 degrees. In a large bowl use an electric mixer to blend the cream cheese and butter until smooth. Beat in the egg and extracts. Then, blend in the cake mix, a little at a time. (This will be thick, so take your time and don't overwhelm your mixer.) Place 1 cup confectioners' sugar in a small bowl (for coating the dough balls). Form the batter into tablespoon-sized balls using a cookie dipper and then coat them in confectioners' sugar. Place coated balls on an ungreased cookie sheet, approximately two inches apart. Bake @ 350 for 10 to 12 minutes or until the bottoms are just golden and tops are crackled but still light in color (should not have even a light brown color to them).  Be careful not to overbake. Remove from oven and while still warm on the cookie sheet, sprinkle with additional sugar, if desired. Then remove to cool completely. The cookies will remain soft and gooey.