Cooking with Shannon

25 snacks that will give you energy!

2011-10-14T13:03:00.001-07:00

smm841986 sent you this page: 25 Snacks That Will Give You Energy Throughout The Day & Kimberly Snyder's Health and Beauty Blog

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Taco bake

2011-10-14T11:31:00.001-07:00

Ingredients:
1 box jiffy cornbread mix
2 pounds of hamburger
1 small onion diced
1 small tomato diced
1 can of sliced black olives
1 -2 cups refried beans
2 packs taco seasoning
1 pack shredded cheese
Sour cream
Lettuce
Taco sauce
Crushed tortilla chips (bottom of the bag crumbs work wonders)

Directions:
Make cornbread according to directions only cook it for 10 minutes. Brown hamburger and onions and mix in taco seasoning. Spread beans on cornbread. Layer on meat, tomatoes, olives, cheese, and crushed tortilla chips. Bake until cheese is melted ( about 5 minutes). Serve with sour cream, lettuce, taco sauce etc.

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Apple crisp pizza with chocolate chips

2011-10-14T11:17:00.001-07:00

Ingredients:
1 cup oatmeal (uncooked)
1cup chocolate chips
1 cup brown sugar
2 cups of apple sauce with cinnamon (or plain with 1 tablespoon cinnamon added)
1 package jiffy pizza crust mix
1 tablespoon cinnamon

Directions:

Make pizza crust according to box but add 1 tablespoon cinnamon to the mix. Spread dough out on baking sheet. Bake for 5 minutes. Spread apple sauce on crust. In a bowl combine chocolate chips, brown sugar and oatmeal. Spread oatmeal mixture on crust and bake until crust is golden brown. Best if served warm.

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The purest form of water ( also known as smart water)

2011-08-24T22:03:00.001-07:00

Definition of Vapor Distilled Water | eHow.com

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Easy cinnamon rolls

2011-08-24T10:52:00.001-07:00

Rolls: 3 cups of flour 1/4 tsp salt 4 tsp baking powder 1/2 cup sugar 2 eggs 2/3 cup milk 1/2 tsp vanilla 1/2 cupelted butter Filling: 1/2 cup sugar 1/4 cup melted butter 1 1/2 tsp cinnamon Topping: 1/2 cup brown sugar 3 tbsp melted butter Icing: 1 cup powdered sugar 2 tbsp warm milk 1 tbsp melted butter 1/4.tsp.vanilla Directions: Sift flour salt baking powder and sugar. Add wet ingredients Knead for 1 minute Roll out Mix filling and spread on dough Mix topping and put in bottom of baking pan Cut and place rolls in pan Bake 350 for 20 to 25 minutes Mix icing Drizzle over baked rolls and enjoy

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Buttermilk

2011-03-28T14:04:00.000-07:00

Ever have those recipes that call for buttermilk, but don't have any in the house, and can't justifying buying some for 1 cup just to throw the rest away? Well waste no more you can make your own and it is easy as 1, 2, 3.....

Ingredients:

Less then one cup of Milk
1 TBSP Lemon Juice

Directions:

Place lemon juice in a clear measuring cup and add milk until you hit the 1 cup mark. Let stand for 5 minutes and use amount needed.

Candied Almonds

2011-03-28T13:59:00.000-07:00

Ingredients:

1/2 cup water
1 cup sugar
1 TBSP cinnamon
2 cups of Almonds

Directions:

Combine water sugar and cinnamon in a pan and bring to a boil over medium heat. add almonds pour on to a parchment lined baking sheet and separate almonds with a fork. Cool for 15 minutes.

From www.allrecipes.com

10 minute meals

2011-03-14T00:59:00.000-07:00

If you only have a short period of time to make dinner, this link has great 10 minute dinner ideas 10 Minutes til Dinner

Happy cooking,

Shannon

Buying fresh bread

2011-03-14T00:30:00.000-07:00

When bread shopping you should keep this lovely little tip from this article in mind: Bread Code.

Happy Cooking,
Shannon

Food for any mood

2011-03-14T00:21:00.000-07:00

In a funk lately? This article has great foods to help almost any mood Foods to improve Moods

Happy cooking,
Shannon

7 meal ideas without breaking the bank

2011-03-14T00:18:00.000-07:00

eating well for less
Is an article containing 7 days worth of meal ideas without breaking the bank.

Happy cooking,

Shannon Campbell

Rib Rub

2011-03-13T23:52:00.000-07:00

Ingredients:

3 cups brown sugar
1/4 cup sea salt
1/4 cup smoked paprika
2 tablespoons ground cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper

Directions:

mix in a large bowl and store in an air tight container

(via Alton Brown (slightly tweaked) )

Cilantro Lime rice

2011-03-13T23:24:00.000-07:00

I got the Idea from Chipotle I don't know how close I am on this at all but it can't be that hard right?

Ingredients:

2 cups of rice ( I like whole grain brown rice but use the rice of your choice)
4 cups vegetable stock (use water or any other kind of stock you choose)
1 lime's worth of juice and zest
fresh cilantro finely chopped
salt
pepper

Directions:

Cook rice until tender and all liquid is evaporated
add juice of 1 lime, zest of 1 lime, salt, pepper, and cilantro, to taste and serve.

Avocado fries

2011-03-13T23:16:00.000-07:00

Ingredients:

4-6 Avocados sliced
Tempura batter (made according to directions on the package)
Salt
Pepper

Directions:

preheat oil or fryer to 350 degrees
drudge Avocados in tempura
cook until golden brown
salt to taste
enjoy while warm for best flavor and texture

Beer Battered Deep fried Pickles

2011-03-13T23:07:00.000-07:00

Ingredients:

1 bottle of beer of choice (I prefer a dark beer)
1-2 cups of flour
pepper
6-12 whole kosher dill pickles sliced

Directions:

preheat deep fryer or pan of oil to 350 degrees
Slice pickles as thick as you want
In a bowl mix beer and flour until pancake batter consistency
Drudge pickles in seasoned flour
drudge pickles in batter
Deep fry until crispy and golden brown

Marshmallow Cream Fudge

2010-12-17T10:26:00.000-08:00

Ingredients:

3 cups of chocolate chips
1 (14 oz can) of sweetened condensed milk
1 TBSP heavy cream
1/2 tsp baking soda
2 teaspoons vanilla extract
1-2 cups of marshmallow cream.

Directions:

Melt chocolate, condensed milk, baking soda, and heavy cream together in a double boiler.
pour into a parchment lined 8x8 in pan and mix in marshmallow cream. I like to leave swirls.
refrigerate for 3 hours or until firm.

Candy Cane fudge

2010-12-17T10:14:00.000-08:00

Ingredients:

3 cups white chocolate chips
1 (14oz) can of sweetened condensed milk
1 TBSP heavy cream
2 tsp vanilla extract
1/2 tsp baking soda
5 candy canes (I use about 10 candy canes for more peppermint flavor)

Directions:

Make a double boiler with a heat proof bowl and a pot a simmering water. mix chocolate chips, condensed milk, cream and baking soda until smooth.
Remove from heat and stir in extracts and 1/3 of candy canes.
Pour into a parchment lined 8x8 inch pan. sprinkle with remaining candy canes and refrigerate for 3 hours or until set. lift parchment and fudge out of pan and cut into 1 inch squares and serve.

Chocolate mint cookies

2010-12-17T09:30:00.000-08:00

Ingredients:

1 cup of softened butter
1 1/2 cups of sugar divided
1/2 cup of brown sugar firmly packed
1 egg
1 tsp peppermint extract
1 tsp vanilla extract
2 cups of flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
Andes candies mints unwrapped cut in half approx. 21

Directions:

preheat oven to 350
combine butter, 1 cup of sugar, and brown sugar in a large mixing bowl.
beat at medium speed scraping sides often (1-2 min) until creamy.
Add egg and extracts continue beating 1-2 min. until mixed
reduce speed to low
Add flour, cocoa, baking powder, and salt.
beat 1-2 min. until blended
shape dough into 1 inch round balls
roll in remaining sugar
bake 10-13 min until edges are set
immediately press mint half into center of cookie. let stand 2 minutes remove from cookie sheet. cool completely mint will set up as it cools.

ginger snap cookies and dip

2010-12-17T09:15:00.000-08:00

Cookies:
Ingredients:

1 cup of sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups of flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger or 2 tsp fresh ginger
1/4 tsp cloves

Directions:

Lightly grease cookie sheets.
in large bowl, combine first 4 ingredients blend well
stir in remaining ingredient, blend well
chill dough for 1 hour
pre-heat oven to 375
shape dough into inch round balls and roll in sugar bake for 7-10 minutes (times vary depending on oven)
(makes 48 cookies)

Dip:
Ingredients:
8oz of cream cheese
1 cup confectioners sugar (powdered sugar)
2 tsp f pumpkin pie spice ( cinnamon,cloves,nutmeg)
8oz of whip topping (1 container) thawed

combine all ingredients and beat until blended and refrigerate until ready to serve.

(via kris st. peter)

Pumpkin Risotto

2010-12-17T08:52:00.000-08:00

Ingredients:

2 cloves of grated garlic
1 Medium Onion
1 TBSP Olive oil
1 TBSP butter
1 1/2 cups of arborio rice
4 slices of thick bacon diced or pancetta
1 cup of butternut squash or fresh (cooked) pumpkin
4-5 cups of chicken or vegetable stock
1/2 cup of Parmesan cheese
salt, and pepper to taste

Directions:

heat butter and oil together in a large frying pan.
gently cook bacon, garlic and onions
add rice and cook continue stirring until well coated
add pumpkin
stir in 1 cup of stock until absorbed and continue adding stock 1 cup at a time until rice is tender stirring continuously.
season as needed
stir in cheese and top with parsley and serve immediately

Cheap healthy foods for under $1 a pound.

2010-10-17T20:26:00.000-07:00

In today's society eating healthy is the thing to do, but as we all know it isn't always easy on the pocket book. here is a great article I found that gives you healthy food options that are under A BUCK a pound! Now if that doesn't motivate you to change somethings in your eating habit I don't know what will. Enjoy!
http://www.thedailygreen.com/living-green/blogs/save-money/cheap-healthy-food-460610

Happy cooking,
Shannon

Pumpkin pie cupcakes.

2010-10-17T20:15:00.000-07:00

For the pumpkin pies you’ll need:

1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)
1 15 oz. can pumpkin pie filling, prepared according to the can’s directions (or you can make your pie filling from scratch, you overachiever, you—either way, you’ll need enough for one pie).

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. flour

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 c. powdered sugar
1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)
splash of whole milk

Directions:

Pre-heat the oven to 425 degrees (F).

First, prepare the pumpkin pies. Mix up the pumpkin pie mix according to the can’s directions (or make your own-fancy!). Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (I used the opening of a small juice glass as a cutter).

Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix. (Don’t go all the way to the top, the filling will expand a little while baking.)

Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees (F) and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

After taking them out of the oven, cool them on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

For the cupcake batter, combine the butter and the cream cheese together on medium speed for about 90 seconds—you want the ingredients to be well incorporated. Then mix in the sugar until the mixture is fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Plop a cooled pumpkin pie into the center, and press gently into the batter. GENTLY. You don’t want it to touch to the bottom of the pan.

Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.

Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

Allow them to cool in the cupcake tray for atleast 10 minutes before moving to a wire rack—they’ll be a little fragile at first.

Once the cakes are cool, frost ‘em!

To make the buttercream, melt down the cinnamon chips with a splash of whole milk. Pop ‘em in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting (you can put the bowl in the fridge, it’ll cool faster that way, and the milk will keep it from solidifying).

Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the buttercream and ruin it—you don’t want that). Put in about half, then stop to taste it and decide if you’d like to add more. Some like it strong, others like it milder.

If you have any pie crust left over, roll it out and cut smaller discs and sprinkle them with a little bit of cinnamon and sugar. Bake ‘em for about 10 minutes at 350 and look at that, a cute and tasty cupcake topper!

You can also try candied pecans or a drizzle of caramel on top. Tasty!

This recipe was created by Megan Seling for Bakeitinacake.com.

Fall food fun

2010-10-12T09:20:00.000-07:00

With the weather getting chilly and pumpkins and apples in harvest I have some great fall recipes for you all to enjoy and even warm up with.

Pumpkin Risotto:
Ingredients:

4 slices bacon, diced3 cups chicken stock
1 medium yellow onion, chopped2 garlic cloves, minced
1 pound pumpkin or butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups)1 cup risotto rice, such as Arborio or Carnaroli
1/2 cup dry white wine2 tablespoons butter
1/4 cup shredded Parmesan cheese (plus more for serving)Salt and pepper

1
Bring the stock to a simmer in a small saucepan. Fry the bacon in a large nonstick skillet until crisp. Drain the bacon on paper towels and set it aside.

2
Add the onion, garlic, and pumpkin cubes to the bacon fat in the skillet, and sauté for 5 to 6 minutes, until the onions are just translucent. Add the rice and cook, stirring, for 1 minute. Stir in the wine and simmer until it is mostly evaporated.

3
Add a 1/2-cup ladleful of the stock and stir. When it has been absorbed, add another, continuing to cook and stir and ladle in stock 1/2 cup at a time. In about 15 minutes, when the rice is just tender and creamy, stir in the butter and Parmesan. Taste and add salt and pepper as needed. Stir in the bacon and serve immediately with extra Parmesan on the side.

Read More http://www.ivillage.com/287651/3-r-287651#ixzz12ALmAj3z

Pumpkin Honey Bread:
Ingredients:

1 1/2 cups white flour1/2 cup whole-wheat flour
2 teaspoons baking powder1 teaspoon baking soda
1 teaspoon ground cinnamon1 teaspoon ground ginger
1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves
1/2 teaspoon salt1 cup canned pumpkin puree
3/4 cup sugar1/2 cup honey
2 eggs, beaten1/4 cup butter, melted

Preheat oven to 350 degrees Fahrenheit and grease a 9x5-inch loaf pan.

In a large bowl, stir together flours, baking powder and soda, spices and salt. In a separate bowl, whisk together the pumpkin, sugar, honey, eggs and butter. Pour the wet ingredients into the dry and stir just to combine. Avoid overmixing or you’ll make the bread less tender.

Pour mixture into the prepared loaf pan and bake 65 minutes, until a tester comes out with a few moist crumbs clinging to it. Cool in the pan for 10 minutes, then remove to a rack and cool completely before slicing.

Read More http://www.ivillage.com/pumpkin-honey-bread/3-r-287635#ixzz12AMF0k9l

Portuguese Apple Fritters:
Ingredients:

3 large Golden Delicious apples3/4 cups sugar
1/4 cup anise liqueur, such as Anisette or ouzo2 tbsp fresh lemon juice
2/3 cup milk1/3 cup plus 1 tbsp olive oil
2 large eggs1 3/4 cups all-purpose flour
1 1/2 tsp baking powder1/4 tsp ground cinnamon
vegetable oil, for deep–fryingconfectioner’s sugar, for dusting

1
b>Peel, core, and thinly slice the apples into rounds about ⅛ in (4mm) thick. Toss the apples, 1/4 cup of the sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.

2
b>Meanwhile, whisk the remaining 1/2 cup sugar, milk, oil, and eggs together in a bowl. Sift in the flour, baking powder, and cinnamon and stir until smooth. Set aside for 30 minutes.

3
b>Pour enough oil to come halfway up the sides of a large skillet and heat over high heat to 350°F (180°C). In batches, dip the drained apple slices in the batter. Deep-fry about 3 minutes, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve warm, dusted with confectioner’s sugar.

Read More http://www.ivillage.com/portuguese-apple-fritters/3-r-64438#ixzz12AMfHeoR

Fried Rice

2010-09-29T19:33:00.000-07:00

Ingredients:

2 cups chicken stock (beef or veggie whatever you chose)
1 Cup of short grain white rice
1 Large carrot
1 Large stalk of celery
1 bunch of green onions
2 eggs
3 TBLSP Teriyaki sauce
3 TBLSP Soy sauce
1 tsp fish oil
1-2 table spoons vegetable oil
1 cup sliced portabella mushrooms

Directions:

cook rice in stock until desired doness. chop carrot, celery, onion and mushrooms and saute in butter until done. Scramble eggs in heated pan and vegetable oil and add rice, veggies, teriyaki sauce, soy sauce, and fish oil. Add onions and let flavors meld together.

**** you can add meat if you choose and other vegetables as well****

Cookies

2010-09-29T17:45:00.000-07:00

OK guys with the holidays coming up faster then you can believe I thought I would post some cookie recipes that are not your typical Holiday cookies.

Ritz mints:

Makes about 68 crackers
2 sleeves Ritz crackers

1 (14-ounce) package dark-cocoa-mint-flavored melting wafers

Directions
Line baking sheets with parchment paper and set aside.

In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.

Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.

Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com or your local baking/craft specialty store.

MarthaStewart.com

Orange lace cookies:

Ingredients
Makes about 3 dozen
1/4 cup light corn syrup

1/4 cup packed light-brown sugar

1/4 cup unsalted butter

1 tablespoon Cointreau

1/2 cup plus 2 tablespoons all-purpose flour

1 tablespoon orange zest, finely chopped (about 1 orange)

1/8 teaspoon fine salt

complements Melon with Orange-Ginger Syrup

Directions
Preheat oven to 350 degrees. Place a Silpat (a nonstick baking mat), or parchment paper, on a baking sheet; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined.

Drop heaping teaspoons of batter onto prepared baking sheet, about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread out, bubble, and turn golden brown, about 14 minutes. Remove from oven, and let stand until cookies firm slightly, about 4 minutes. Using a spatula, remove cookies from sheet; place on a wire rack, and let cool until crisp. Repeat until all batter has been used, stirring batter in between batches. Cool cookies completely. Cookies can be stored in an airtight container up to 2 days.

MarthaStewart.com

Vanilla Malted cookies:

Ingredients
Makes about 6 dozen
2 3/4 cups all-purpose flour

3/4 cup plain malted-milk powder

1 teaspoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3 ounces cream cheese, room temperature

1 cup sugar

1 vanilla bean, split, seeds scraped and reserved

1 large egg

1/2 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt.

With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine.

Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch apart.

Bake until bottom edges are golden brown, 11 to 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

MarthaStewart.com

Chocolate Coconut bars:

Ingredients
Makes 20
3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup pecan pieces

1 cup semisweet chocolate chips or chunks

1 can (14 ounces) sweetened condensed milk

1 1/2 cups sweetened shredded coconut

Directions
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Read more at Marthastewart.com: Chocolate-Coconut Bars Recipe - MarthaStewart.com

Lime cornmeal Glazed cookies:

Ingredients
Makes about 2 dozen
1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

4 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)

2 teaspoons freshly grated orange zest (2 medium oranges)

1/2 teaspoon pure almond extract

1 1/2 cups all-purpose flour

1 cup yellow cornmeal, plus more for coating glass

Lime Glaze

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.

With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.

Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.

Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.

Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

Read more at Marthastewart.com: Lime Cornmeal Glazed Cookies Recipe - MarthaStewart.com

Enjoy!!!

Happy Baking,
Shannon