Fabric Unboxing – 108 Yards of Batiks & Novelties
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I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! Easy Lemon Cake Mix Cookies Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Line cookie sheet with cooking parchment paper. 2: In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet. 3: Bake 12 minutes or until lightly golden. Cool 2 minutes then remove from cookie sheet to cooling rack. Cool completely. 4: Optional lemon glaze: Mix 1/2 cup powdered sugar with about 1 teaspoon lemon juice (or milk or water) and stir. If too thick, add more liquid a few drops at a time until you get the desired consistency. If too thin, add more powdered sugar. Drizzle glaze over cookies using a spoon. Darlene’s Tips: If you don’t have lemon juice for the cookie mix, you can just add 1/4 cup of water instead. Instead of glaze, you can just sprinkle powdered sugar on the cookies, or place cookies in a plastic bag while still a bit warm, add powdered sugar to the bag and shake until the cookies are coated. You can also use this recipe with any flavor cake mix. Simply replace the lemon juice with liquid of your choice.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! Chicken Pot Pie Biscuits Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup and mix well. 2: Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. 3: Spoon a generous 1/3 cup chicken mixture into each biscuit cup. Pull edges of dough over filling toward center. Pleat and pinch dough gently to hold in place. 4: Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute then remove from pan. Darlene’s Tips: You can sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. You can use any frozen (but thawed) veggies you want. Try this with other cooked meats, like ground beef, ham, turkey, whatever!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! Impossibly Easy Pumpkin Pie Recipe – You Don’t Need a Crust! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Grease 9-inch pie plate. 2: Stir all ingredients until blended. Pour into pie plate. 3: Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes then refrigerate about 3 hours or until chilled. Store covered in refrigerator. Darlene’s Tips: You can make your own pumpkin pie spice by mixing equal amounts of ground cinnamon, ground nutmeg and ground ginger. Serve with whipped topping or ice cream or both! You can use instead of pumpkin to make a squash pie.
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