Panko Breaded Portobello Mushroom Spears with Garlic Aioli

(borrowed this pic from Food Network, mine don't last long enough to take a picture of!)

Yes, if I could eat these for every meal, I would. I am not kidding. Thanks to my sis-in-law Heather for the recipe.

Ingredients:

Portobello Mushrooms washed and cut into 3/4 inch wedges
Panko Japanese Style bread crumbs
2 eggs, beaten
flour
Lawry's seasoning salt

Dredge wedges in flour then dip in egg and then roll till covered in Panko. Fry in 1/2 inch oil till lightly browned, turn and cook until other side is browned and drain on paper towels. Dip in aioli, eat, and die a happy woman.


Aioli Sauce:
mayonnaise
fresh garlic chopped fine

Add as much garlic as you like and mix with mayo. It's good to do this in advance (several hours, even a day) and let the flavors combine.

Lemon Crinkle Cookies

recipe from Lauren Brennan

Made this for our after school snack on the first day of school and they might just be my new favorite cookies! YUUUUUMMMMMMM!
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Makes 2-3 dozen (closer to 2)