Mamma can cook

These type of cookies are my Daddy's fav, soft, not overly sweet, a hint of lemon and just mmm mmm good. He loves them with coffee and/or tea as does everyone else in the family, along with the boys, minus the coffee and tea, they prefer scotch, and it seems I have not met anyone that doesn't love this soft Italian cookie. They make an appearance during Christmas as a ball, but they are disguised as Easter eggs today. If you need a "go to" cookie, here you go. Makes 72 cookies Cookie Dough: 6 cups all-purpose flour 1 1/2 cups granulated sugar 3 tablespoons baking powder 1 teaspoon salt 6 large eggs 4 tablespoons lemon extract 1 cup Vegetable oil 1/2 cup whole milk Lemon Icing: 2 1/2 cups confectioners' sugar 2 tablespoons lemon extract A few Tablespoons of whole milk (until the right gooey consistency is achieved) Colored candy sprinkles (optional) 1. Preheat the oven to 325 degrees, and position a rack in the center of the oven. Line four large cookie sheets with

Another easy shrimp recipe. It's actually a Rachel Ray recipe that I changed up a bit (am I the only one that really does not find her that cute and bubbly, but actually a bit irritating), ANYway, She calls it her 4 minute spicy garlic blah blah recipe. It's not spicy, I doubled the red pepper and still nada, she is obviously a wuss, but it's good and easy and I was looking for a recipe with ingredients I already had. I decided too give peace a chance, and try one of her recipes. You can find her original recipe here http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html OR the better version below :) This is good as an appetizer, or as a main dish over pasta. Spicy Garlic Shrimp inspired by Rachel Ray Ingredients: 1 lb. large shrimp, deviened and shelled 1 1/2 Tbsp sesame or Olive oil 5 garlic cloves, minced or pressed 1 tsp red pepper flakes (I doubled the amount she had, but you can cut it in half if you are not hardcore like moi)

Chips 12 fresh corn tortillas vegetable oil Chipotle Salt 1 tsp. ground chipotle 2 tsp. kosher salt Serves 2-3 Preheat your oven to 400 degrees. Start with good corn tortillas. You’ll usually find them in the refrigerated section of the grocery store. Traditional corn tortillas are smaller than the flour tortillas usually used for burritos. Lightly spray each whole tortilla on one side with cooking oil. (Or brush it on.) Stack the tortillas up. Whack the stack into four pieces. And then in four again. You want to wind up with 8 wedges. Spread the chips out on two ungreased, unlined baking pans. Arrange them so they don’t overlap (if they overlap, they won’t get as crunchy). Pop the pans into your preheated 400-degree oven. Bake for 20-25 minutes, until light brown and crisp. Yeah Baby, your Own chips!!!!!!!!!

I bought some Andouille Sausage and didn't know what to do with it, so I looked up a recipe on Epicurious and this sounded devine, but I changed it a bit. I added more Heat to it with some Cayenne Pepper, and left out the Watercress and Okra pods. So, this is my adaptation and let me tell you it was beyond delicious, we had it 2 nights in a row. It was to die for. The pecans were an interesting addition, which added a nice texture, but you can certainly leave it out. We also used Grass fed beef, but that is not at all necessary, this way you can eat the burger medium instead of well done....if that's your thang. Oh gosh it's so damn good. Spicy mayonnaise (ahead of time) 3/4 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend 1/4 teaspoon hot pepper sauce 1/2 tsp Cayenne Pepper Burgers (mixed ahead of time) 1/2 pound andouille sausage, cut into scant 1/4-inch cubes 3/4 cup pecans, toasted, chopped 1 teaspoon salt 1/4 teaspoon ground blac