Mix crumbled cookies, marshmallow creme and lemon extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
Melt chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
o 350\u00b0F.
Slice cookie dough as directed on package
Preheat oven to 350\u00b0F
Stir baking mix, pudding mix, and ginger together in a medium bowl. Mix in egg and oil until well blended.
Roll cookie dough into 1-inch balls. Place balls 2 inches apart on a lightly greased cookie sheet.
Dip flat-bottom glass into sugar. Press glass onto each cookie dough ball and flatten into 1/4 inch thickness.
Bake 10 minutes. Immediately remove from cookie sheet. Cool on wire racks.
Drizzle cookies with melted white chocolate.
poon onto 2 un-greased cookie sheets (allow some space in
Form the mixture into one-inch balls, pressing firmly.
Place the balls two inches apart on ungreased cookie sheet and bake at 350\u00b0 for 9 to 12 minutes until golden brown around the edges. Cool for one minute and remove from the cookie sheet.
Makes three to four dozen cookies.
Preheat oven to 350\u00b0.
Mix cake mix, Cool Whip and egg in a large bowl.
Dough may be mixed by hand since it is like cookie dough and very thick.
Drop by teaspoonful into powdered sugar to coat.
Place on greased cookie sheet.
Bake for 10 to 15 minutes. Makes about 4 dozen cookies.
efrigerator.
To make the lemon layer, beat the sour cream
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Preheat oven to 350\u00b0.
In a medium size bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind.
Turn into pie crust.
In a small mixer bowl, beat egg whites (at room temperature) with cream of tartar and salt until foamy; gradually add sugar, beating until stiff, but not dry.
Spread meringue on top of filling, sealing carefully to edge of crust.
Place filled pie on a cookie sheet in oven and bake 12 to 15 minutes or until meringue is golden brown.
Cool; chill.
Makes 1 pie.
Blend well and drop from a teaspoon onto a greased cookie sheet, 2 inches apart.
Bake at 350\u00b0 for 10 minutes.
Mix together cake mix, Cool Whip and egg.
Refrigerate before rolling.
Roll in 10x powdered sugar before cooking.
Put small balls on
a cookie sheet; bake for 8 to 10 minutes at 350\u00b0.
(They need to look a little undercooked when you take them out.)
Preheat oven to 350\u00b0F.
Mix the ingredients together; let set for a few minutes.
Roll 1 teaspoonfuls of dough into balls and roll in powdered sugar.
Place on ungreased cookie sheet and bake for 10-12 minutes.
Remove to racks to cool.
Preheat the oven to 350 degrees. Beat together the eggs, yolks and sugar in a bowl. Add lemon zest and lemon juice mixing well. Whisk in the sour cream. Pour into the prebaked shell Skim off any surface foam.
ricotta, oil, poppy seeds and lemon zest in a large mixing
Mix together dry cake mix, 1 egg and the oil, until crumbly.
Set aside 1 cup of this mixture.
Pat remaining mixture into bottom of ungreased 9x13 pan.
Bake at 350 for 15 minutes.
Remove from oven.
In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
Spread over baked crumb mixture.
Sprinkle remaining crumb mixture over that.
Return to oven for 15 minutes.
Cool in fridge and cut into bars.
Sprinkle chicken, both sides, with basil (1 T per piece). It should be a liberal coating; you can even use more than what's listed.
Heat a fry pan on medium-high and add 1 T of the olive oil.
Mix remaining oil, lemon juice and soy sauce. Set aside.
Brown chicken in oil, both sides. Add liquid mix. Bring to a boil.
At this point you can either place chicken in an oven pan and bake at 375\u00b0F or just turn the stove down to a simmer; cook for 15-20 min for boneless and 40-45 min for bone-in chicken.
rizzle the juice of 1 lemon over the shrimp; stir until
Combine lemon juice and powdered sugar in a sauce pan.
Bring to a boil.
Boil 1 to 2 minutes or until thin syrup is formed.