Lemon Whippersnappers Since We Are All Young At Heart Food

LEMON WHIPPERSNAPPERS

Steps:

• In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
• Preheat oven to 350 degrees F (175 degrees C).
• Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
• Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.

LEMON WHIPPERSNAPPERS

Steps:

• Preheat oven to 350°F Spray or grease a cookie sheet.
• Stir together cake mix, egg, whipped topping and lemon extract. Refrigerate 20 minutes to stiffen.
• Roll batter into 1" balls, then roll in powdered sugar. Place on baking sheet. Bake in preheated oven 10 minutes.

LEMON WHIPPERSNAPPERS, SINCE WE ARE ALL YOUNG AT HEART!

Steps:

• Mix cake mix, egg and whipped topping.
• Roll into balls (slightly smaller than ping-pong balls).
• Dip in powdered sugar and place on greased baking sheet.
• Bake at 350 for 10-12 minutes.
• You may also try other flavors-- orange or even white cake mix are very good.

LEMON WHIPPERSNAPPERS

Steps:

• 1. In a large bowl, combine cake mix, lemon zest, whipped topping, and egg; mix well. Chill dough 30 minutes (which makes it easier to shape the dough).
• 2. Preheat oven to 350°F. Coat baking sheets with cooking spray or line with parchment paper; set baking sheets aside.
• 3. Shape dough into 1-inch balls. Roll each dough ball in confectioners' sugar, and place on prepared baking sheet about 2 inches apart.
• 4. Bake 8 to 10 minutes, or until golden and the tops have a bit of a crackled appearance..
• 5. Cool 1 minute on baking sheets, then remove to wire racks to cool completely.

LONE STAR STEAKHOUSE STEAK SAUCE

Steps:

• Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted.
• Fire up the grill and break out the steaks.
• Store refrigerated.

CABBAGE CREOLE

Steps:

• Chop the onion and green pepper. Slice the cabbage.
• In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan.
• Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender.
• Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.

SHRIMP CON QUESO DIP

Steps:

• Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
• Dip may be frozen for up to 6 weeks.

CRISPY PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 400°.
• In medium bowl, mix the soup mix, mayonnaise and cheese; set aside.
• Arrange chicken on baking sheet.
• Evenly top with soup mixture.
• Sprinkle with bread crumbs.
• Bake for 20 minutes, until chicken is no longer pink.

THE CLASSIC RUBBER EGG

Steps:

• Place the uncooked egg (in it's shell) in a glass jar and pour vinegar in the jar until egg is completely covered.
• Let the egg sit for at least two day's and then pour off the vinegar.
• Now you'll have a fun "gross-to-the-touch" fascinating object. (Don't most kids like gross stuff?!) Just peel and put in a bowl to touch the "eyeball".