::Lemon Buddies::

McKayla actually saw this recipe hanging off the side of a Chex display. They seemed easy enough so we decided to give them a try. My camera was dead and then I couldn't find the charger for some reason. So...no pictures...again. Guess I now have an excuse to help McKayla "count" and "measure" so we can make more. No big deal, these only take about 15 minutes! That's with the help of a 5-year-old. These are just like making Muddy Buddies.

::Ingredients::

9 cups Rice Chex cereal (pretty much just the entire smaller box)

1 1/4 cups white/vanilla baking chips

1/4 cup butter or margarine

4 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

2 cups powered sugar

::Directions::

1. Into a large bowl, measure (dump in entire box) cereal; set aside.

2. In 1-quart microwaveable bowl, microwave baking chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave again in 30 second increments; stirring between until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

::Lemon Cookies::

I came across this recipe on the Betty Croker website. I needed something quick and easy that wouldn't heat up my kitchen too much for a pot luck BBQ. These were perfect. Completely refreshing and not heavy at all. Even the kids went crazy for them. They were the first desert to disappear from the table!

::Ingredients::

1 box Betty Crocker SuperMoist lemon cake mix

1/3 cup shortening (I used Crisco Vegetable)

1/3 cup butter or margarine, softened

1 egg

1 container lemon frosting*

::Directions::

1. Heat oven to 375 degrees Fahrenheit. In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

2. Place on ungreased cookie sheets, dropped by rounded tablespoons, 2 inches apart. (You know I used a 1 Tbsp. cookie scoop.)

3. Bake 9-12 minutes or until lightly brown around edges. Cool 1 minute, remove from cookie sheet; cool completely. Frost with frosting. Store covered.

According to the website, you can also roll the dough out by separating the dough into 4 equal parts, roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6-8 minutes or until light brown around edges.

*I couldn't find Betty Crocker lemon frosting. So, I used a Pilsbury lemon frosting in a can. Here's the tip...I don't ever use the frosting straight from the container. I empty all of contents into a bowl and whip it with a hand mixer (or Kitchenaid for more than 2 cans) and beat it until I like the look. I do this especially before piping onto cupcakes for that "homemade" look.