The ultimate chewy and Soft Lemon Cream Cheese Cookies made with lemon zest and freshly squeezed lemon juice. These buttery lemon cookies bake up soft and thick and have plenty of sweet lemon citrus flavor.

Soft Cream Cheese Lemon Cookies

unsalted butter

cream cheese

sugar

vanilla extract

lemon zest

lemon juice

2½ cup to 2¾ cup all-purpose flour

cornstarch

tsp baking soda

salt

1½ tbsp lemon juice

powdered sugar

Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.

Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.

Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.

Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form.

Cover and refrigerate dough at least 2-3 hours or up to a few days.

Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper.

Using a cookie scoop, scoop about 1½ tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.

Bake for 8-15 minutes.

TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10% it appears raw. If the cookies appear raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgment on this recipe.

Removed from oven and while still hot, slightly press down if desired.

Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don&#x27;t bake them much longer.

To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps.

Dip cookies upside down into icing or drizzle icing over the top and allow to harden.

https://content.jwplatform.com/videos/gaQHjGkB.mp4

The ultimate soft and chewy cream cheese lemon cookie made with lemon zest and fresh squeezed lemon juice.

Lemon Cream Cheese Cookies

Get into the festive spirit with these delicious spicy Christmas cupcakes, a blend of ginger, cinnamon, nutmeg and golden syrup. Start this recipe the day before to prep the Christmas icing decorations.

Spicy Christmas cupcakes

90 gram butter, softened

(60 milliliters) buttermilk

golden syrup

(110 grams) firmly packed light brown sugar

(75 grams) plain (all-purpose) flour

(75 grams) self-raising flour

bicarbonate of soda (baking soda)

ginger

cinnamon

nutmeg

Christmas decorations

(80 grams) icing (confectioners’) sugar

ready-made white icing

x 5cm lengths of covered 24 gauge wire

Fruit mince filling

(125 grams) fruit mince

icing (confectioners’) sugar

To make Christmas decorations; on a surface dusted with sifted sugar, knead icing until smooth; roll out until 1cm  thick. Cut out shapes using cutters. Insert a length of damp wire into each shape. Stand overnight on tray lined with baking paper to dry.

Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

Beat butter, egg, buttermilk, syrup, sugar and sifted dry ingredients in a small bowl with an electric mixer on low speed until combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Divide mixture into paper cases; smooth surface.

Bake about 25 minutes. Stand cakes in pan 5 minutes; transfer to a wire rack.

Meanwhile, make fruit mince filling; warm fruit mince in a small saucepan over low heat; stir in sugar.

Cut a 2cm deep hole in the centre of each warm cake; discard cake rounds. Fill centres with fruit mince filling, push in decorations; dust with a little sifted icing sugar, if you like.

These traditional suet dumplings are a much-loved British classic. Cooked on top of a stew, they are quick and easy to make (only 4 ingredients!), but always taste unbelievably good.

Traditional British Suet Dumplings (using Atora Suet)

self-raising flour

100 g shredded suet (I use

salt (or

water

These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)

Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)

Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.

This Cranberry Jello Salad is delicious and festive looking!  Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner!

Cranberry Jello Salad Recipe

(20 oz) crushed pineapple, undrained

gelatin

(14 oz) whole berry cranberry sauce

apple chopped (Any will do. We like honey crisp.)

chopped walnuts (optional - tastes great if you choose to use them)

Open can of pineapple and drain pineapple, reserving...

Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.

Remove 1 Tablespoon of the crushed pineapple and...

Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}

Add enough cold water to pineapple juice until...

Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.

Bring juice to a boil then remove from...

Bring juice to a boil then remove from heat immediately.

Add gelatin. Whisk mixture at least 2 minutes...

Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.

Add cranberry sauce and stir. {Gelatin mixture should...

Add cranberry sauce and stir. {Gelatin mixture should be thick}.

Pour mixture into a large bowl. Refrigerate 15...

Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.

Remove from fridge and stir in pineapple, apples...

Remove from fridge and stir in pineapple, apples and walnuts; stir gently.

Pour into a medium serving bowl. & refrigerate...

Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.

Top with reserved crushed pineapple just before serving.

Store leftover gelatin in refrigerator.

https://mediavine-res.cloudinary.com/video/upload/wcjaggsku084is0eoyau.mp4

<p>This Cranberry Jello Salad is delicious and festive looking!  Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner! </p>

Cranberry Pineapple Salad

Newfoundland Christmas Slush - a frosty blend of pineapple and citrus juices frozen together with amber rum to create the base for a delicious Holiday cocktail.

Newfoundland Christmas Slush

pineapple

amber rum, (750 milliliters/26 ounces)

lime juice

orange juice

First you will need to make the simple...

First you will need to make the simple syrup so that it can cool down. Simply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stir constantly until all the sugar is dissolved. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.

You will need an airtight covered plastic container...

You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!

In any case, this recipe makes about 4...

In any case, this recipe makes about 4 litres/quarts of slush so a 5 litre/quart container will be required.

Dice the pineapple into small cubes. Measure 6...

Dice the pineapple into small cubes. Measure 6 cups of these cubes.

Purée the pineapple in a food processor or...

Purée the pineapple in a food processor or blender.

Add the pineapple purée to the plastic container...

Add the pineapple purée to the plastic container along with the cooled simple syrup and the remaining ingredients.

Give it a good stir to combine, put...

Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.

After six hours, ice sheets should be beginning...

After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.

Return to the freezer and after a few...

Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.

When serving, depending on the size of drink...

When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve

Another serving suggestion is to serve the slush...

Another serving suggestion is to serve the slush in martini glasses mixed with a splash of Prosecco and a garnish of pineapple and a maraschino cherry.

Looking for a cheap cut of meat that’s great for smoking? Eye Round is a tough cut of beef that’s often prepared poorly turning out either too tough or too dry.

Smoked Eye Round w/ Au Jus

lb Eye Round of Beef

Beef Broth

Butter (4 ounces.)

tbsp Real Salt

tsp Coarse Ground Black Pepper

tsp Granulated Garlic

tsp Granulated Onion

trimming

Trim any excess fat of the eye round and remove any silver skin.

Brine

Season

smoking

Pat Brined Beef dry and  season the Eye Round with spice blend. Smoke at 225 degrees for 3-4 hrs. Until beef reaches 160-170 degrees F.

wrapping

Remove Eye Round from smoker and raise temperature to 300 degrees F. Double Wrap the Eye Round in aluminum foil with a ½ cup of beef broth and ½ stick of butter added in. Re insert probe and return to the smoker.

continue cooking

Cook beef for 3-4 more hrs depending on size until beef reaches an internal temperature of between 205-210 degrees F.

resting and slicing

Open the top of the foil to let the beef rest in the juices until it cools to about 150 degrees F. Before slicing into ¼ inch slices. Pour off the au jus and serve alongside the Eye of Round.

Try this roasted sweet potato, pear, and onion dish for a sweet and savory side. Serve it at Thanksgiving, Christmas, or your well-rounded weeknight dinner.

Roasted Sweet Potato, Pear, And Onion

Bartlett pears,

red onions,

potatoes

thyme,

olive oil

Kosher salt

Pepper

Roasted Sweet Potato, Pear, and Onion

Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

gelatine

½ teaspoon sunflower or soy lecithin

This tuna wrap recipe is made with cheddar, red peppers, and tomatoes in a whole-grain tortilla. Plus, it provides 29 grams of filling protein and 5 grams of fiber. 

Tuna and Cheddar Wraps

tuna fish pouches

c. olive-oil mayonnaise

scallions, chopped

red pepper, finely chopped

whole grain tortillas

butter lettuce

c. grape tomatoes, sliced

If you love Hong Shao Rou (Red Braised Pork Belly) and Lu Rou Fan (Braised Pork over Rice), you will love Rou Zao Fan (肉燥饭) even more. It has the same great flavors, but uses ground pork instead of pork belly.

Taiwanese Braised Minced Pork Over Rice (肉燥饭)

mushrooms

pork

ginger ((minced))

shallots ((finely diced))

star anise

Shaoxing wine

soy sauce

oyster sauce

white pepper

five spice powder

water ((including shiitake mushroom soaking water))

eggs

scallions ((chopped, white and green parts))

salt (to taste (optional, likely not needed))

To rehydrate the dried shiitake mushrooms, rinse them of any dust and soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid, and dice into ¼ inch pieces. Set aside the soaking liquid (you will use it later in the recipe).

If desired, use our hand-chopped meat technique to chop a 1 pound piece of pork shoulder/butt. This will yield the best texture. Store-bought ground pork is also fine.

Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Cook the ginger and shallots for 1-2 minutes, or until the shallots turn translucent. Stir in the mushrooms, and cook for 2 minutes.

Increase the heat to high. Add 1 additional tablespoon of oil, along with the ground pork and star anise. Cook until the meat is opaque.

When the pork is cooked, stir in the Shaoxing wine to deglaze the wok or pan. Add the rock sugar (or sugar), light soy sauce, dark soy sauce, oyster sauce, white pepper, five spice powder, and 2 cups of water (including the mushroom soaking water. Just be sure to leave behind any sediment from soaking the mushrooms).

Bring to a boil. Once boiling, cover, reduce the heat to medium/medium-low, and simmer for 20 minutes.

Meanwhile, hard-boil the eggs. Bring a medium pot of water to a rolling boil. Gently lower the eggs into the water using a large spoon, taking care not to break the shells. Boil rapidly for 30 seconds, and then reduce the heat to low. Cover, and simmer the eggs for 10 minutes. Remove to a bowl of ice water. When the eggs are cool to the touch, peel them and rinse them under running water.

After the pork has simmered for 20 minutes, add the eggs to the mixture, making sure they’re submerged in the sauce. At this point, you may need to add another ½ cup to 1 cup of water to ensure there’s enough liquid to submerge the eggs. Cover and simmer the mixture for an additional 10 minutes.

Uncover the wok. If the sauce is too thin, turn up the heat to medium high, and reduce  it down, stirring carefully so as not to break the eggs.

Stir in the scallions and salt to taste. To serve, give each person one egg (cut in half if desired) and ladle the pork over rice.

The best construction gingerbread house recipe. Super strong, great for cutting out intricate templates and does not spread when baking. This recipe is enough to make three gingerbread houses using the gingerbread house template included&nbsp;

Let Recipe Cart's Chrome Extension find the recipe for you

Immediately get the recipe, save or print a copy, and get ingredients delivered

Or, use our free recipe manager

Recipe Cart Browser Extension

SKIP TO THE RECIPE

SEE COST, GET INGREDIENTS DELIVERED

Online Recipe Manager

Save and access your recipes from any device

Discover trending recipes from across the web (24,000+)

Soft Cream Cheese Lemon Cookies

Spicy Christmas cupcakes

Traditional British Suet Dumplings ...

Cranberry Jello Salad Recipe

Newfoundland Christmas Slush

Smoked Eye Round w/ Au Jus

Roasted Sweet Potato, Pear, And Oni...

Weed Gummies

Tuna and Cheddar Wraps

Taiwanese Braised Minced Pork Over ...

Gingerbread House Recipe

Lemony Ricotta Pillows

Italian Charcuterie Board

Ultimate Pizza Sauce

The Best Chuy's Queso Recipe Copyca...

Beer Bread

or

Trusted by home cooks everywhere

Recipe Cart "Just Works"

Try us out

Try out Recipe Cart. If you don't like it, remove the app in one click.