Soft Lemonade Cookies

The weather is getting warmer and it's certainly starting to feel a lot like summer.  It always feels like it begins with Memorial Day, so enjoy these delicious cookies as you celebrate.

1 cup butter/margarine, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1 6 oz can frozen lemonade concentrate, thawed, divided

Additional sugar

In mixing bowl, cream butter and sugar; add eggs.  Combine flour and baking soda; add to creamed mixture alternately with 1/3 cup of lemonade concentrate.  Mix well.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 400 for 8 minutes.  Remove to wire racks.  Brush with remaining lemonade concentrate; sprinkle with sugar.

Pimiento Cheese

I love making this as a spread.  However, I know it's more traditional in the South to make it for sandwiches. Usually, it is easier for me to make in a double batch.

2 Tbsp block cream cheese (¼  block)

¼ cup mayo

1 tsp finely grated onion (including juice)

dash Worcestershire sauce

dash salt

dash ground red pepper (or black)

4 oz. (½  cup) shredded sharp cheddar cheese

2 oz. jar pimiento

dash smoked paprika, optional

Mix all ingredients together.  Allow to chill for several hours.  Eat on crackers or as a sandwich.

Brownie Candy Cups

This is another one of my favorite recipes from my Aunt Mary.  These brownies taste like you spent all day on them, but they're super simple.

1 package Duncan Hines Brownie Plus Double Fudge mix

2 eggs

1/3 cup water

¼ cup Crisco or oil

30 mini Reese’s, unwrapped

Preheat oven to 350.  Place 2” foil liners in muffin tins.  Combine brownie mix, fudge package (from mix), eggs, water, and oil in a large bowl.  Stir with wooden spoon until well blended.  Place 2 level tablespoons of batter in each liner.  Bake for 10 minutes, remove from oven.  Push a Reese’s in center of cupcake until even with surface.  Bake 5-7 minutes more.  Remove from oven and place on a cooling rack.