Gingered Lemon Drop Cookies

 Gingered Lemon Drop Cookies are as light as air, and the perfect lemon cookie with a sweet vanilla glaze, that is perfect for a bridal shower, Mothers Day tea, or just for that perfect little something sweet. It's not overly tart like some lemon bars, and not overly sugary either, it's just the perfect breath of spring lemon air you are looking for!

And not just for spring! I include these on my Christmas holiday treat trays too! They are perfect to mix in with all the super sweet treats on the tray, and believe me.. they don't last long!

Top 10 Winner! This recipe made the top 10 in my city newspapers holiday cookie contest! I didn't win the contest, but it was an honor to have it chosen in the top 10 among so many entries! 

Jan's Tip: These cookies do not contain any eggs! The recipe mixes up light and airy! and the cookies do too! if you want them to flatten out just a tiny bit then flatten out your cookie dough ever so slightly on the baking sheet before baking, because these are so light as air.. they won't flatten out and "weigh down' unless you help them too!
Iced cookies

Printable Copy
Gingered Lemon Drops
Makes approximately 4 dozen

1/2 Cup butter, softened or 1/2 shortening
1 1/2 Cups sugar
1 Cup sour cream
1/3 Cup lemon juice (plus 1 teaspoon for icing recipe)
2 1/3 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground ginger (plus 1/8 teaspoon for icing recipe)
2 Cups powdered sugar
2 Tablespoons Water

  • Preheat oven to 350°. 
  • Line baking sheets with silicone mats, parchment paper, or lightly spray with nonstick cooking spray.
  • In large mixing bowl, cream together the sugar and butter. 
  • Blend in sour cream and 1/2 cup lemon juice.
  • Mix in flour, baking soda, salt and 1/4 teaspoon of ginger into butter mixture, blending well.
  • Drop by rounded teaspoonfuls, two inches apart onto greased baking sheets. Bake 13-15 minutes or until edges are just starting to brown. 
  • Cool.
  • In small bowl, Mix together the lemon icing: 
  • 2 cups powdered sugar, 2 Tablespoons water, 1 teaspoon lemon juice, 1/8 teaspoon ground ginger. Mix well. 
  • Spread icing on cooled cookies.


Taco Pie + 12 Pie Recipes for #PiDay

It's 3/14... Pi{e} Day! The  perfect day to make Taco Pie! It is a delicious meal your family will love, and you won't have any leftovers either! It's a delicious twist on taco's that will soon be in regular rotation in your menu planner!
This taco pie uses crescent dough as a base for the pie crust. It's both convenient and easy to use. But also a bit thicker and sturdier than a traditional pie crust and holds up well to the meaty and cheesy filling.
Feel free to play around with the filling a bit to suit your own tastes, but I have found that keeping it pretty simple works best for my family. Crunch Corn Chips, Taco Meat, beans, sour cream, cheese and more crunchy chips.

Let's get cooking!

Printable Recipe

Taco Pie

1 pkg. crescent rolls
1 lb. ground beef
1 15 oz. can chili beans
1 pkg. taco seasoning
8 oz. sour cream
4 oz. cheddar cheese shredded
1 1/2 cups fritos or nacho cheese corn chips crushed


  • Preheat oven to 350°
  • In skillet over medium heat, cook ground beef till cooked through and crumbled. Drain grease.
  • Add taco seasoning and amount of water indicated on package. (don't let it get "too" saucy")
  • Open can of chili beans and lightly drain them, but do not rinse them, just drain off most of the sauce.
  • Add beans to beef mixture, and stir. Remove from heat.
  • Open Crescent dough and press rolls into pie pan, pressing together to seal seams and create a crust.
  • Put 1/2 of the crushed chips into bottom of crust.
  • Spread hamburger mixture into crust over top of chips
  • Spread sour cream on top of hamburger mixture
  • Top with cheese and then remaining corn chips.
  • Bake for 20-25 minutes, till crust is golden brown and pie is heated through.

Come check out these great Pie Recipes from these great Bloggers for Pi{e} Day:

  • Cherry Cream Cheese Pie by Frugal Pantry

  • Chicken Pot Pie with Puff Pastry by Family Around the Table

  • Cinnamon Roll Apple Pie by Moore or Less Cooking

  • Coconut Cream Pie with Oatmeal Cookie Crust by I Say Nomato

  • Coconut Macaroon Pie by Jolene's Recipe Journal

  • Drunken Vanilla Cherry Pie by The Redhead Baker

  • Gluten-Free Matcha-Chocolate Pie by Culinary Adventures with Camilla

  • Individual No Bake Mango Pie by Caroline's Cooking

  • Matcha Buttermilk Pie by All Roads Lead to the Kitchen

  • Pi Pie by Amy's Cooking Adventures

  • Savory Spinach and Cheese Pie by Cooking With Carlee

  • Taco Pie by Tip Garden

  • Tomato Cheddar Pie by A Day in the Life on the Farm

  • 3/13/17

    PiDay Link Up Party: Pie Recipe Collection

    #PiDay is March 14th, and what better day to celebrate Pie! A classic dessert that never goes out of style! We are hosting a blogger's link up where bloggers' can link up Pie Recipes of any kind! Sweet or Savory, Frozen Ice Cream Pies, to Chicken Cobbler Pies, we are gathering a collection of all things Pies!

    To kick things off, I am sharing a Limeade Pie. Perfect for spring, or St. Patrick's Day!

    This quick and easy dessert is perfect for a summer evening. Put it together before cooking  dinner and throw it in the refrigerator or freezer. It'll be ready to serve when your done eating.  It only has 3 ingredients plus a premade graham cracker crust , and you can make variations of it by changing the limeade to pink lemonade pie, or even raspberry lemonade pie.

    Printable Recipe
    Limeade Pie

    1 pre-made graham cracker crust
    1 (6 oz.) container of frozen limeade thawed (I could only find the 12 oz. cans so used half now and refroze the other half for another time)
    1 (12 oz.) can sweetened condensed milk
    1 (8 oz.) tub whipped cream thawed.
    optional: few drops of green food coloring

    In mixing bowl mix sweetened condensed milk and 6 oz. (3/4 cup) limeade concentrate. blend well. gently fold in tub of whipped topping. To make pie a light green color add a few drops of green food coloring and gently mix.  Pour into graham cracker crust and refridgerate 2-3 hours, or freezer for 1 hour.

    Jan's tips: 
    1) To make a cherry limeade pie, dice up about 10 marachino cherries and gently fold into pie mix before pouring into crust. Also can add in 2 tablespoons of the juice from the cherries, but decrease the limeade concentrate by at least the same amount.

    2) Want to make two (2) pies out of one recipe?  Buy one extra tub of whipped cream and divide the pie filling between two crusts. Then gently spread half the extra whipped topping on each filled pie crust before freezing.  

    3) You can make pink lemonade pie or any flavor lemonade concentrate you find at the store. It's all super yummy!


    Feel free to come link up any and all of  your Pie posts!, Come one, Come All!


    Nana's Shepherd's Pie #StPatricksDay

    St. Patrick's Day is almost here and what better way to celebrate then to join in with other bloggers and share great recipes! Today I am sharing a family recipe of Shepherd's Pie with you that is classic comfort food! Then all my blogger friends are joining in with many yummy options to go along with it!

    Shepherd's Pie is the ultimate comfort food and a classic casserole! 
    Don't let the word "casserole" scare you away, this classic is delicious, with a layer of  savory beef and vegetables topped with creamy mashed potatoes, perfect for every meat & potatoes lover.
    Traditionally from England and made with lamb, here in the U.S. we tend to us ground beef. 

    I was introduced to Shepherd's Pie from my husband. His mother makes this dish and it has always been a childhood favorite of his. Since this blog started out to document family recipes this is one of those days to make sure we capture a family favorite.
    shepherd's pie

    Feel free to play around with this recipe to suit your tastes, or even what you have on hand in the fridge.  I traditionally make this recipe after Easter and Thanksgiving to use up my leftover homeamde creamed corn and mashed potatoes which is in keeping with the version my husband grew up with , but you can also mix in carrots and peas into your ground beef instead, or regular corn too. 

    I do add a little cheese to the top which is my own addition to the family recipe. I just  can't seem to help myself, love that browned crispy cheesy topped potatoes!

    Printable Recipe
    Shepherd's Pie


    1 - 1 1/2 lb's ground beef.
    1 medium onion diced
    1/2 cup beef broth
    1 tsp. Worcestershire sauce
    salt and pepper to taste
    1 - 1 1/2 cups creamed corn or vegetables of your choice
    2 cups leftover mashed potatoes
    1/4 cup shredded cheddar cheese


    • Preheat oven to 400°
    • In Skillet over medium heat cook ground beef and onions.  drain drippings. 
    • Stir in beef broth, worcestershire sauce, and any salt and pepper to ground beef. 
    • Add in any vegetables (if not using creamed corn) that need cooking such as peas or carrots at this point.
    • Bring to a simmer and reduce heat to low. let simmer for 10 minutes, stirring frequently. 
    • Keep an eye on the liquid, making sure it doesn't overcook and run dry. Add a bit more broth if needed to keep ground beef moist. You don't want "runny" but you don't want totally dry ground beef either. (Think taco seasoned meat if that helps)
    • Remove from heat.
    • Pour into a 2 qt. Casserole dish.
    • Top with creamed corn. (or you can stir the creamed corn into the beef if you want to)
    • Spread Mashed potatoes over the creamed corn.
    • Top with the cheese.
    • Bake for 30 minutes till brown and bubbly. 

        St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

    Beef and Stout Stew from Caroline's Cooking

    Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch

    Chocolate Stout Floats from The Chef Next Door

    Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks

    Grilled Cabbage Steaks from Culinary Adventures with Camilla

    Irish Tea Brack from Cooking With Carlee

    Lucky Leprechaun Minty Milkshakes from Family Around the Table

    Nana's Shepherd's Pie from The Tip Garden

    Reuben Quesadillas from A Day in the Life on the Farm

    Reuben Stuffed Crescent Rolls from From Gate to Plate

    Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures

    St. Patrick's Day Green Martini - Melontini from All That's Jas

    Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures

    Ulster Fry from Palatable Pastime


    Can You Freeze Hash Brown Casserole?

    Funeral Potatoes

    Our family loves Hashbrown Casserole.. A.K.A.  Funeral Potatoes. (because they are often taken to meals set up for families after a funeral service at churches). I don't always have time to make it fresh from scratch, but is it safe to keep a batch in the freezer?

    Whether you are an empty nester like we are and want to make a half batch for now and freeze the other half batch to bake later, or you want to premake a batch before the busy holidays, It's nice to have a hashbrown casserole in the freezer to have ready to go, but with the dish containing sour cream you may be wondering if it's ok to do this and if it will turn out ok.

    Let me answer a few questions for you.

    Is it safe?    Yes, you can safely freeze recipes with sour cream, as well as recipes with cheese and /or soup, according to foodnetwork.com. (although I've been doing it for years, it's nice to have the backup!)

    Will the sauce turn out ok after thawing? Yep, it'll turn out  just fine!  No one will even know it was your freezer casserole!

    Do you have to precook before freezing?     No, you can freeze this dish uncooked, ready to bake, then just thaw overnight in the fridge or 24 hours before you need to bake it. (of course you can always cook it first and freeze it, but you don't have to!)

    Hash Brown Casserole
    1  2-lb. bag frozen hash browns (I prefer cubes, but you can use shreds)
    16 oz. sour cream
    1 stick butter melted
    2 cups grated sharp cheddar cheese (or cheddar/jack combo)
    1 can cream of chicken soup
    Salt to taste
    Optional Ingredients: 2 cups diced ham'

    Optional Topping:
    2 cups corn flakes crushed
    1 stick melted butter


    • In large mixing bowl combine sour cream, melted butter, shredded cheese, soup and salt, mix well. 
    • Slowly add frozen hashbrowns, blending well as you add them. 
    • Pour into 9 x 13  freezer safe, oven proof baking dish.

    If freezing, do not add optional topping till ready to bake. Cover and store in freezer up to 3 months till ready to thaw and bake.

    When baking: To add optional topping: mix together crushed cornflakes with melted butter and sprinkle on top of casserole. OR you can top with some extra shredded cheese instead.. (or both, cheese first then cornflake topping). Bake at 350° for one hour, till potatoes are tender. 

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