LAKES EDGE CHEESE RECIPES

Steps:

• Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
• Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
• Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
• Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
• Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.