… you just sang “it’s me” to yourself didn’t you? You did. It’s ok. Well, hi! I know it has been a while, but I have a good reason because we bought our first house! It has been a crazy ride the past month or so and we are just starting to settle in. I could lie to you and say this is the first thing I have baked since being in the new place, but it’s not. You know me better than that! I have, in fact been baking/cooking up a storm in my new kitchen 🙂 Don’t worry I plan on sharing everything with you and since it has been so long, I decided that this week’s post needed to be a two part special.

Part One:

It is no secret that I love everything lemon. Lucky for me, I married a guy who loves it even more than I do. So when I thought about what this post should be about I decided I wanted to get creative. Over the years I have been told that I make some pretty tasty lemon cookies. So much so that I was commissioned to make them for a friend’s wedding. So really, this recipe came from sheer laziness because I am just taking something I already have and making it easier!

Here’s what you will need:

1 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest
3/4 cup unsalted butter, melted and cooled
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla

 

Lemon Glaze:

1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Now what do you do?

1. Preheat oven to 350℉. Grease an 8-inch square pan.
2. Mix flour, sugar, salt, baking powder and zest together using a whisk.
3. Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.
4. Pour batter into pan and bake for 20-25 minutes or until a tester inserted in center comes clean.
5. Remove from oven and cool.
6. Top with glaze & Enjoy

 

Part Two:

Another thing that is certainly no secret about me is that I love a good theme, but I also love to procrastinate. I delay making decisions so much that I am usually scrambling to get dinner done in time for when Sean gets home. So I have a few semi- from scratch dinners in my arsenal that are for cheat days. This is because I know these recipes like the back of my hand and I also always have the ingredients. This time last year I posted a recipe for hand held pies because you know… Pi Day. So this year I went the non-sweet route and made Chicken Pot Pie (Casserole) for dinner. As the temperature starts to get warmer I know that my days of comfort food are limited, so I am living it up!

 

Here’s what you will need:

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

Biscuit Topping:

1 cups all-purpose flour

2 teaspoons baking powder

1teaspoons sugar

¼ teaspoon salt

¼ teaspoon cream of tartar

¼ cup butter, melted

2/3 cup 2% milk

OR

1 cup biscuit mix

½ cup milk

1 egg

 

Now what do you do?

1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. 2 Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. 3 Bake 30 minutes or until golden brown.

So there you have it folks, a dinner/ dessert combo that both makes no sense and all the sense in the world. Both are delicious and easy as pie. (Groan) See what I did there?