Texas Roadhouse Cinnamon Honey Butter

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup honey
1 tsp. ground cinnamon

Whip the room temperature butter for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy. Makes about 3/4 cup.

Orange Churros

Batter:
2 Eggs and 1 Egg Yolk
6 T. Sugar
2 1/2 T. Orange Juice
1 T. Orange Zest
1 1/2 tsp. Vanilla
1/2 tsp. Cinnamon
1 1/2 c. Self-Rising Flour
Vegetable Oil

Cinnamon Sugar:
1 c. Sugar
2 1/4 tsp. Cinnamon

Whisk cinnamon sugar together and set aside to roll finished churros.

Preheat oil to 355. Whisk eggs, yolk, sugar, orange juice, orange zest, vanilla and cinnamon in a large bowl. Let stand 5 minutes, then stir in flour. Spoon batter into pastry bag fitted with 3/8" star tip. Working in batches, pipe several 3-4" ribbons of batter into hot oil. Fry until golden brown, turning occasionally and adjusting heat to maintain temperature, 1 1/2 to 2 minutes. Transfer to paper towels to drain. Roll warm churros in bowl of cinnamon sugar and toss to coat. Serve warm, really like to eat these with Hot Chocolate in the winter and cream cheese frosting any other time!!

Roasted Cinnamon sweet potatoes with candied walnuts

Potatoes:
4 Medium Size Sweet Potatoes (Red or White)
1/2 Cup Butter, melted
1/2 tsp Cinnamon
3-5 Tbsp Brown Sugar

Preheat oven to 375.  Melt butter & mix in cinnamon and 3T brown sugar.  Toss with sweet potatoes and spread out onto a cookie sheet.  Roast for 20min then turn potatoes over with a spatula adding a little more brown sugar, cinnamon and candied walnuts.  Roast for another 10min.  Add a few fresh candied nuts to garnish.

Candied Walnuts/Pecans:
1/2 Cup Nuts
3Tbsp Sugar

Place nuts and sugar in sauce pan on medium heat.  Stir continually until sugar has dissolved being careful not to burn.

Lemon Trifle

16oz Angel Food Cake
8oz Frozen Whipped Topping, thawed
8oz Package Cream Cheese, thawed
1 Tsp Lemon Juice
1 Cup Lemon Curd

Cut angel food cake into 1-2 inch cubes.  Place enough to cover bottom of trifle bowl.

Combine thawed whipped topping with cream cheese and lemon juice.  Mix well and spread over angel food cake in bowl.

Place small layer of lemon curd on top of whipped topping in bowl.  Repeat layers ending with whipped topping.  Garnish with lemons, berries, or lemon zest.

Lemon Drop Cookies

Ingredients:
2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Finely chopped zest of one lemon
1 (6-oz) package lemon drops

Glaze:
2 cups powdered sugar
juice of two lemons, about 4-5 Tablespoons


Preheat oven to 350 degrees.

In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely.

Campfire Salmon

2 Lbs. Salmon
1/4 c. Butter
1/4 c. Lemon Juice
1/2 tsp. Worcestershire Sauce
1/2 pkg. Dry Onion Soup Mix
1/4 tsp. Minced Garlic
Salt & Pepper

Preheat oven to 375 or preheat grill to medium heat. Combine the butter, lemon juice, worcestershire sauce, soup mix and garlic. Pour over salmon either in a 9X13 or tin foil for the grill. Sprinkle with salt and pepper and cover. Cook in oven for 18-20 minutes, it could cook faster on the grill so watch it.

Lemon Bars

Crust
2 cups flour
1 cup soft butter
Dash salt
1/2 cup powdered sugar

Filling
2 cups sugar
6 tablespoons lemon juice (I used about 5)
1/4 cup flour
4 beaten eggs

Mix flour, salt, and powdered sugar. Cream in butter. Press into 9x13 pan, spreading up the sides. Bake at 350 degrees for 15 minutes or until golden brown.

Make filling while crust is cooking- combine eggs, sugar, and flour. Add lemon juice.

Once crust is done cooking, spread filling into cooked crust and bake at 350 degrees for 25 minutes. Cool slightly, but while still warm, sprinkle with powdered sugar.

Optional (I did not do): add grated lemon rind and 1/2 teaspoon of baking powder to filling.

Enjoy!