Glazed Lemon Shortbread

I am such a citrus girl! The tartness of the lemon in these cookies with the rich butter of the shortbread is a great combination. Give these a try and make sure you pucker up...they pack a punch!

3 cups all~purpose flour
1/3 cup cornstarch
1 1/4 cup powdered sugar
1/4 cup lemon zest (5 to 6 lemons)
1 1/2 cups butter, softened
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Lemon Glaze~ recipe follows

Preheat the oven to 300 degrees. Line a 13x9x2~inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil; set aside.

In a bowl, stir together flour and cornstarch; set aside. In another bowl, combine the powdered sugar and lemon zest. Pressing against the side of the bowl with a spoon, work the zest into the sugar until sugar is yellow and fragrant. Set aside.

In a mixing bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour mixture. Press dough evenly into the prepared pan.

Bake about 40 minutes or until pale golden in color. Remove from oven. Immediately spoon Lemon Glaze oer the top and gently spread to evenly distribute the glaze. Let cool completely. Using the foil, lift the uncut bars out of the pan. Be careful not to crack the top of the glaze. Cut into bars or desired shapes.

*Pressing the lemon zest into the sugar helps release the lemon oils.

Lemon Glaze
2 1/2 cups powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Add all the ingredients in a bowl and whisk until smooth.

Maureen's Ah~mazing Fairy Rolls

I have to admit, baking certain things is not my favorite. Baking tends to be exact measurements...not so much my thing. I rarely follow a recipe, I love to play around with ingredients and measurements of those ingredients. I sometimes feel a little stressed about making bread or rolls. That's a little sad because I love them...who doesn't right?

When my sweet friend Maureen came to dinner one night and brought her rolls, I thought I may need learn to like baking. :) My husband is always asking me to make Maureen's rolls. I'm just shocked I don't mess them up. If I can make them, so can you. They are super light and ridiculously AH~mazing! Thank you Maureen!!

2 cups water
1/2 cup brown sugar
1 cup butter
2 tablespoons yeast
1/3 cup lukewarm water (90~110 degrees)
2 teaspoons granulated sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
6 cups flour

In a sauce pan heat water, brown sugar and butter until the butter melts and the sugar dissolves. (I like to just wait until the butter melts and is not boiling. It takes less time to cool). Cool to lukewarm, and pour into a mixing bowl.

Proof the yeast in lukewarm water and sugar. When yeast is ready add to the above mixture, add the eggs, baking powder and salt. Mix slightly on low speed. Slowly add the flour 1 cup at a time scraping the sides of the bowl as needed. Mix about 4-5 minutes until flour is blended in (dough should look porous, like a sponge and will be slightly sticky). Place the dough into a greased bowl, cover and let rise until doubled in bulk, about 1 hour.

Place the dough on a floured surface. Roll out and cut into desired shape.

I like to make Parker House rolls. Roll half the dough out on a generously floured surface, between 1/8 and a 1/4 inch thick. Cut with a 4 inch round cutter. Brush each circle with melted butter. Fold so top half slightly overlaps bottom half.

Place on cookie sheets. Cover and let rise 30 minutes. Bake at 375 for 12 minutes or until golden brown. Brush tops with butter while still hot.

Makes 35-40 rolls.

Apricot~Ginger Chicken

Ok, I love to cook. But, when I'm tired (with a kid in middle school, a 3rd grade 'diva in training' and a 2 year old) how could I possibly be tired, you ask? Even the best of us often need a night off from cooking. This recipe is really fast and easy. It's great for when you don't have a lot of time or energy! My kids love it because the sauce is sweet. Try it, I'm sure you'll add it to your "Really...It's dinner time" dishes ;) Before you order that pizza, give it a shot.

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sherry
1/2 cup Apricot preserves
1 tablespoon oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 pound Chicken breasts, boneless skinless~ cut into strips or bite sized pieces
1 medium green pepper, chopped
3~4 green onions, thinly sliced
3/4 cup salted cashews, reserve some for garnish
a handful of cilantro for garnish

In a bowl, combine the soy sauce, cornstarch and sherry(you could substitute chicken stock here). Mix until smooth. Stir in the apricot preserves, oil, garlic and ginger. Set aside.

In a saute pan or wok. Heat a very little amount of oil and saute the chicken for a few minutes until almost cooked through. Add the sauce, green pepper, onion, and cashews to the pan. Continue cooking until the chicken is no longer pink.

Serve with rice. Garnish with reserved cashews and cilantro.

Strawberry Shortcake

I love strawberries! When I was a kid, we had a ton of strawberries in the garden. They were next to the mint. I think I hung out in the backyard a lot eating strawberries wrapped in mint. Not bad if I do say so myself :) I make this pretty much every 4th of July. Adding blueberries, it's the perfect red, white and blue dessert! I grew up with the biscuit style and never really fell in love with angel food cake. Maybe I haven't really had a good one. Although, I think my good friend Kori might have a good recipe she's going to try. Maybe she will share some with me ;)

This recipe isn't gourmet. It comes right off the Bisquick box, with a couple small changes. It's worth giving the angel food a break...

2 1/3 cups Bisquick mix
3 tablespoons sugar
2/3 cup milk
3 tablespoons melted butter
4 cups fresh strawberries, sliced
1/4 ~ 1/2 cup sugar to taste~ you could also use honey
whipped cream

Preheat oven to 425 degrees. Mix in a bowl the Bisquick mix, 3 tablespoons of sugar, milk and butter. Drop spoonfuls onto ungreased cookie sheet. **The recipe calls for 6, I like to make them a little bit bigger. I make 4 or 5 per batch, depending on if they will be for adults or kids. I also like to sprinkle them with a little more sugar before they bake. They come out sparkling!

Bake 10-12 minutes or until they start to turn golden brown. Be careful not to over bake.

For the strawberries~ Some people like to mash them. Not me, they don't seem as fresh. I like the strawberries sliced and I make a quick puree to mix them in. I reserve a few of the strawberries to puree in the blender, add the sugar to taste. Add puree to the sliced strawberries. Keep strawberries refrigerated until ready to use.

Split the shortcakes, fill and top with strawberries and puree. Top with whipped cream.

Hot Ham & Cheese Dip

I got this recipe off a cracker box years ago and tweaked it a little. My friend Sandra used to ask me to make it whenever we got together. Now that we live in different states, I think fondly of her when I make it! You know those great friends you just miss being around?! It's really simple and quick, a great go to recipe when you kinda don't feel like making anything. I've added chopped red pepper, green chilies, green onion. Add what you love or leave as is.

1 8oz. package cream cheese, softened
1 cup sharp cheddar cheese, shredded
freshly ground black pepper to taste
1/2 teaspoon ground mustard
4 slices smoked ham, chopped (I get the ham from the deli and ask them to slice it in about 1/8 inch slices...you just don't want it too thin)

Mix the cream cheese, cheddar cheese, pepper and ground mustard together. Add the ham and mix until just combined. You don't want to over~mix as the ham will break down.
*If you are going to add any vegetables, add them with the ham.

Transfer mixture to a shallow oven proof dish. Bake in a preheated oven at 350 degrees for about 25 minutes.

Serve warm as a spread with crackers.

Honey~Lime Glazed Grilled Pineapple

I grew up in Southern California, we grilled a lot. I love anything on the grill (even zucchini)! This would be great served with some vanilla bean ice cream. And, maybe drizzle some of the leftover marinade over it! Yum!


½ cup honey
zest of 1 lime
juice of 4 limes
1 teaspoon ground cinnamon
1 pineapple cut into ½ inch rings, core removed

In a baking dish, mix together the honey, lime zest, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate for 2 hours, turning occasionally.

Preheat grill at about medium heat.

Place the pineapple slices on the grill. Grill on both sides until the glaze caramelizes and grill marks form.

Fresh Lemonade

One of my summertime favorites! It's really easy~ I wonder why I sometimes bother with the powder mixes. My kids love to help make this. It's pretty with some lemon slices in the pitcher and each glass.

1 cup freshly squeezed lemon juice~ about 6 lemons
3/4 cup superfine sugar~ to taste use a little less or add a little more to your liking
4 cups cold water
1~2 cups ice

Mix all the ingredients in a pitcher. Serve and enjoy!
Or~
Mix all the ingredients in a blender and blend until smooth. Serve over ice.

Creamed Corn

I'm posting this one without the picture for right now. I have a few people asking for it! I'm sure I'll make it soon and get the picture on here :)

When my kids ask me to make "sugar corn", I know exactly what they are talking about. I make this sometimes when I bbq, or whenever I'm craving it. It's got butter, sugar, and heavy cream...just don't eat it every day. You may want to though, it's that good!

8 ears corn, husked
2 tablespoons sugar
1 tablespoon flour
kosher salt and freshly ground black pepper
1 cup heavy whipping cream
1/2 cup cold water
3 tablespoons butter

In a large bowl, cut the kernels from the cob of corn. With the back of the knife blade, scrape against the cob to press out the milky liquid.

In a small bowl, whisk together the sugar and flour. Combine with the corn. Add the heavy cream and water. Mix.

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the corn mixture. Season with salt and pepper to taste. Turn heat down to medium~low, stirring occasionally until it becomes creamy. About 20~30 minutes. Add the last tablespoon of butter before serving.

Sweet Potato & Bacon on Endive Spears

I love appetizers! I would take an appetizer over dessert any day. I like having quick and easy things to make in case I have last minute company, or I just want a snack. Another bonus with this recipe...my kids love sweet potatoes! Some people, including my kids, may not love the bitterness of the endive. Make it with the hearts of romaine lettuce or whatever you would like to try. This recipe came from Fine Cooking magazine.

3 slices bacon, thinly cut crosswise
1 small sweet potato, peeled and cut into a 1/4 inch dice
kosher salt and freshly ground black pepper
3 Tablespoons fresh chives, thinly sliced
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream

Saute bacon over medium heat for about 3 minutes or until it has rendered some of it's fat. Add the sweet potato and about 1/4 teaspoon each of the salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 8 minutes. Stir in 2 tablespoons of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Prepare the endive~ slice 1/2 inch off the bottom of the endive heads so the outer leaves break free. Cut another 1/2 inch off the bottom to let more leaves free. Repeat until all the larger leaves are free. If you would like them to be the same length, line up the leaves and cut the bottoms to even them out. Wash and dry the leaves.

Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Potato~Sausage Toscana Soup

One thing I like at Olive Garden is their Toscana soup. So, whenever my husband wants to go~ I'm game. I have a recipe from a guy who was trying to copy restaurant dishes. Unfortunately, the recipe was missing some key ingredients. I played around with it and this is what I came up with. Let me know if you agree...it's pretty good! It's also really simple and quick. This recipe serves about 4 as an appetizer. If you are having company I would double it.

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups chicken stock or broth
3/4 cup heavy whipping cream
1 large russet potato
2 cups chopped kale
3 slices bacon or pancetta
1/2 pound spicy Italian sausage
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes

Heat olive oil in a stock pot over medium heat. Add the onion and garlic, saute for a few minutes. Add the chicken stock and cream. Slice the unpeeled potato into 1/4 inch slices, then half the slices and add them to the soup. Add the kale.
While the soup is coming to a simmer, saute the bacon and sausage in another pan. When it is cooked, drain and add it to the soup.
Add the salt, pepper, and red pepper flakes. Let the soup simmer for about 45 minutes, stirring occasionally.

White Chocolate~Chocolate Cookies

Good~old Nestle Toll House! This recipe came right from the wrapper on the chocolate chips. They are really good, make sure you don't over bake. *I love nuts and usually add them to my cookies. Macadamia nuts are a great addition. Add about 3/4 cup when you add the chocolate chips.

2 1/4 cups all~purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

2/3 cup light brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups (12~oz. package) Nestle Toll House white chocolate chips

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake for 9~11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Transfer to wire rack to cool completely.

Boneless Buffalo Chicken

I'm getting a little addicted to buffalo sauce at the moment. These are chicken tenders cut in thirds...I'm not a fan of chicken wings. Of course you could try them with the real thing. If this sauce is too hot for you, try something milder. Or, if you want more heat~ go for it! Anytime my 11 year old asks for these, I'm all over it. With homemade ranch on the side, my kind of snack!


1 pound chicken tenderloins, cut in thirds
1 can of beer

1 egg

2 tablespoons milk

1 cup flour
1/2 cup cornstarch
vegetable oil for frying
2/3 cup hot sauce~ I used Frank's Red Hot, use what you like.


Put the cut chicken and beer in a bowl and let marinate, at room temperature for 30 minutes.

In a bowl, mix together the egg and the milk. In a swallow bowl, mix together the flour and the cornstarch. Drain the beer from the chicken and dip into the flour mixture to coat well, then dip into the egg and back into the flour. Put on a plate until ready to fry.

Heat about an inch of oil in a large skillet over medium~high heat. Working in batches, fry the chicken until golden brown and cooked through, about 4 minutes on each side. Place on paper towels to drain. Add the cooked chicken and hot sauce to a large bowl and toss carefully until well coated.

Serve with celery, homemade ranch or blue cheese.

Potato Salad

This is the potato salad I grew up with. I'm not a mayo, or egg yolk fan...but this is one of the few things I will eat with those ingredients. The quantities are estimates, so adjust to your liking. I make it from memory every time. I tried my best to come up with measurements. It's great this time of year.

About 12 russet potatoes

About 12 eggs, hard boiled. I actually toss about half the yolks when I make it. If you like eggs, leave them in. :)

1/2 cup red onion, finely diced~ you could use whatever onion you like, I like the color of the red.

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1 cup celery, finely diced~ I like to use the heart of the celery, definitely with the tops on. They add so much flavor.

1/4 cup Italian parsley, finely chopped

About 1 1/3 cups good quality mayonnaise

About 1/2 cup sweet pickle relish

1~2 tablespoons yellow prepared mustard

Kosher salt and freshly ground pepper to taste

About 2 teaspoons caraway seeds~ I think this makes the salad.

Celery salt to taste

Boil the whole potatoes until tender, take them out of the water to cool. Hard boil the eggs and set aside to cool. When the potatoes and eggs have cooled, peel them and cut into bite size chunks. Add the red onion, red pepper, green pepper, celery, and parsley. Mix together carefully. For the rest of the ingredients, I would add a little at a time until it tastes right to you. Mixing carefully so the potatoes don't fall apart too much. Keep refrigerated.

Chicken Tortilla Soup

I have been making this soup for years. It goes great with Mexican Caesar Salad, which I will post soon (for all my friends who have been asking for it) :) If you know me, you know Mexican food is one of my favorites. Try this soup with all the garnishes...that's how it's best!

2 large yellow onions, cut into chunks

5 large tomatoes

5 cloves garlic

olive oil

1 pound chicken breast~ boneless, skinless

garlic powder~ just enough to season the chicken while it sautes

taco seasoning~ just enough to season the chicken while it sautes

4 1/2 cups chicken stock

kosher salt and freshly ground black pepper to taste

8 day old tortillas, cut into strips

oil for shallow frying

2 fresh red or green chiles, seeded and sliced

1 avocado

Serve with~

cilantro

sour cream

lime wedges

cheddar cheese

reserved fried tortillas

fried chiles

Preheat the oven to 375 degrees. Place the onion, tomatoes and garlic on a baking sheet with a little olive oil and roast for about 40 minutes. Roast until the vegetables start to look black and charred. Peel the tomatoes and discard the skins. Puree with the onion and garlic and any bits and juice from the pan in a blender or food processor. I usually break a tomato onto the pan and scrape the pan...this is where all the flavor is :)

While the vegetables are roasting, heat 2 tablespoons of oil in a saute pan. Cut each chicken breast into 3 or 4 strips. Season with the garlic powder and taco seasoning. Saute the chicken a few minutes on each side. Remove from heat and let cool before you shred the chicken.

In a frying pan, heat about an inch of oil to fry the tortillas. Fry until golden brown. Drain on paper towels and set aside. Fry the chiles in the remaining oil until crisp. Drain on paper towels and set aside.

In a large stock pot, heat 2 tablespoons of the oil, and saute the tomato mixture for a few minutes. Simmer until it has thickened and reduced. Add the chicken stock and bring to a boil. Reduce the heat, season with salt and pepper and simmer, covered for 15~20 minutes. Add most of the fried tortillas to the soup. Save a small amount for the garnish. Simmer for about 5 more minutes. Add a cut avocado to the soup when you are ready to serve. I usually add the juice of at least one lime at the end.

Serve with cilantro, sour cream, lime wedges, cheddar cheese, reserved fried tortillas, and chiles. Enjoy!

Lemon Basil Pasta with Broccoli

I love fresh herbs! One that I use a lot of is basil. I also love any kind of citrus. I think lemon goes great with basil. I like this pasta because it is a little different than what I normally make. It's also really pretty. I sometimes make this to go along with BBQ chicken. I think I'm trying to make summer come a little sooner with this one!

1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
3 lemons
kosher salt and freshly ground pepper
2 cups fresh broccoli, cut into florets
1 pound pasta, something that will hold sauce (I used cellentani)
small bunch of fresh basil, cut in a chiffonade
1/2 cup Parmesan cheese, freshly grated

Saute the garlic in the olive oil for 1 minute. Add the cream, the zest from 2 lemons, the juice of 1 and a half lemons, 2 teaspoons salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until sauce starts to thicken.

While sauce is cooking, cook the broccoli florets in a pot of boiling salted water for 4 to 5 minutes, until tender but still firm. Drain the broccoli into an ice bath to stop the cooking. This will keep the broccoli very green. Set aside.

Cook the pasta, according to package directions. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium~low heat for about 3 minutes, until most of the sauce has been absorbed into the pasta. Add the broccoli and combine. Pour the hot pasta into a large bowl, add most of the Parmesan cheese, and most of the basil, cut the remaining lemon into slices and add them to the bowl. Toss well, season to taste, and garnish with remaining Parmesan cheese and basil.

Cilantro Sour Cream

A great addition to fajitas, or tacos. Also pictured~ Mango Salsa

1 16 ounce container sour cream
1 cup cilantro, packed
2 green onions, chopped
1 tablespoon lime juice, about half a lime
kosher salt and freshly ground pepper to taste

Add all ingredients in a food processor. Process until well mixed.

Mango Salsa

I make this to go along with chicken fajitas. I think it's a great topping, it's also great on it's own.

Also pictured~ Cilantro Sour Cream

1 cup mango, diced

1/3 cup red onion, finely diced

1/4 cup cilantro, chopped

1 tablespoon lime juice, about half a lime

kosher salt and freshly ground black pepper to taste

Combine all ingredients. Serve with fajitas, tacos, or chips.

Pina Colada~ family style

This one is for you Anne! :) I love the combination of pineapple and coconut. This is a fun drink to make for a party. I also love it with Mexican food or a BBQ.

1 15 ounce can of cream of coconut~ I use Coco Lopez real cream of coconut. It is usually in the ethnic food isle.
12 ounces pineapple juice
6 cups ice
If you have fresh pineapple add a handful

Mix all ingredients in a blender, until smooth. Garnish with fresh pineapple and a cherry. The recipe is a little different on the can. I like to add the fresh pineapple and a little extra cream of coconut.

Chocolate Covered Pretzel Rods

My friend Amy and I recently made these chocolate covered pretzel rods for our sweet friend Camille's baby shower. We can't wait to meet the baby, he's going to be so cute! I have made these pretzels for many baby showers over the years. They are adorable and really easy! Any color combination works...pink & brown, pink & white, etc. I have made them for Valentine's Day, Halloween, a sporting event, the options are endless.

To make 40 favors with 2 pretzels in each bag~

6 packages of candy melts (2 different colors)~ we used Wilton's 14 ounce bag, found at Michael's Craft Store.

3~4 bags of pretzel rods

In a double boiler, fill lower pan with water to below level of top pan. Bring water to a simmer, then remove from heat. Put candy disks in top pan and stir without beating, until smooth. Transfer the melted chocolate into a tall narrow glass. Dip the pretzels and carefully shake off excess chocolate back into the glass. Place on a cookie sheet or counter top lined with parchment paper. Drizzle with the opposite color and let them set, this takes about 20~30 minutes.

*You can also use a package of chocolate chips with 1 tablespoon of crisco added while the chocolate is melting.

Blueberry Muffin Crumb Cake

I love blueberry muffins, so why not a cake? With fresh blueberries, a hint of lemon, a pecan crumb topping...life is sweet! This would be great at a brunch.

2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk

Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.

Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.

Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.

Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.

Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.

For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.

To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.

Plum Raspberry Crumble

After seeing the Julie & Julia movie with a group of friends. We have started getting together for "French" inspired dinners. This is a recipe from Ina Garten's Barefoot in Paris, I made for our last dinner. It is a really simple dish best served warm with vanilla ice cream.

2 pounds red plums, cut in half, pitted, and cut in 1~inch wedges

2/3 cup granulated sugar, divided

1 1/4 cup all~purpose flour, divided

2 tablespoons orange juice

1/2 pint fresh raspberries

1/3 cup light brown sugar, packed

1/4 teaspoon kosher salt

8 tablespoons cold unsalted butter, diced

1/2 cup quick~cooking oats

1/2 cup sliced almonds, plus extra for sprinkling

Preheat oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9x12x2~inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Kori's Killer Toffee Apple Dip

This recipe comes from my sweet friend Kori, who happens to be an amazing cook. She brought this to our house for a Super Bowl party a couple years ago. I am totally addicted! I seriously can't stop eating this. I always have the ingredients on hand...just in cast I get the craving in the middle of the night. :) Thanks Kori!

1 8~ounce block cream cheese, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup Heath chocolate covered toffee bits

Beat the cream cheese, brown sugar, and vanilla until well combined with an electric mixer. Fold in the toffee bits (I have to admit, I almost add the whole bag). Make it according to your liking. Let chill in the refrigerator before serving. You could eat it right away, I happen to like it cold. Serve with sliced apples.

Apple Rice Pilaf

*Shown with Lemon Chicken

2 tablespoons butter

1/2 cup onion, finely chopped

3/4 cup Golden Delicious apple, finely chopped

2 cups apple juice

2 cups enriched long~grain instant rice

1/2 cup slivered almonds, toasted

In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

Lemon Chicken

This is my son Cameron's favorite dinner right now. It changes, but he always comes back to this. We were watching a cooking show for kids a few years ago, and he thought we should try this recipe. It comes from Sandra Lee. He informed me I should put this on the blog, because he knew I would have to make it and take a photo :) This one is for you Cam!

Served with Apple Rice Pilaf~ recipe under "side dishes"

1 quart buttermilk
zest from 2 lemons
4 boneless skinless chicken breasts, cut in strips~ or just use chicken tenders
2 cups all~purpose flour
1 cup cornstarch
Vegetable oil, for frying

For Lemon Sauce~
1 10 ounce jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Whisk buttermilk and zest together in a medium size bowl. Add chicken and set aside.

Add enough oil to cover the bottom of a large frying pan about 1/2 inch in depth. Heat oil to 365 degrees F. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes on each side. Drain on paper towels and immediately sprinkle with kosher salt.

While chicken is frying, make the sauce (this is something Cameron always does). In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

We always serve this over Apple Rice Pilaf~ recipe under "side dishes"

Chinese Chicken Salad

Chinese Chicken Salad is one of my favorites. This has a really flavorful dressing, which I think makes the salad. Make this with whatever greens and vegetables you like. You could add cabbage, sugar snap peas, red pepper, snow peas, toasted almonds. I like to garnish with cilantro and freshly fried won ton strips.

3/4 cup pure maple syrup
1/3 cup dark Tamari sauce~ it's a thicker, better quality soy sauce
1/2 cup sweet hot mustard
1/2 cup sesame seeds
1/4 cup vegetable oil

1 pound chicken breast tenders

salt and pepper

3 tablespoons rice vinegar
1 1/2 tablespoons fresh ginger, grated
1/4 cup Chinese duck sauce ~you could also use apricot jam
1/4 cup vegetable oil

1 bag mixed baby greens~ about 6 oz

1/4 cup cilantro

1/2 seedless cucumber, sliced on an angle

2 carrots, grated

3 or 4 green onion, thinly sliced on an angle

1 can drained mandarin oranges

For the Marinade~ Combine syrup, tamari, and mustard in a bowl. Reserve 3/4 of a cup to use later for the dressing. Add the chicken to the marinade for at least 30 minutes.

When you are ready to cook the chicken, preheat a large nonstick skillet over medium high heat. Coat the pan with the vegetable oil. Spread the sesame seeds on a sheet of waxed paper (this will allow for easy clean up). Dip the chicken into the sesame seeds to coat. Saute the chicken about 3 minutes on each side, turning carefully. Remove chicken from pan and set aside.

For the Dressing~ Whisk vinegar, ginger, duck sauce, and the reserved marinade together. Then stream in the oil while you are whisking the dressing.

Combine the salad ingredients in a bowl. Add the dressing and toss. I like to slice the chicken at an angle, and serve on top. You could leave the chicken tenders whole if you prefer. Garnish with more cilantro, sesame seeds, and fried won tons.

To fry won tons~ In a saucepan heat about an inch of oil at medium heat. Cut the won tons into strips and fry to a light golden brown. This only takes a minute. Let them drain on paper towels and salt them right away.

Parmesan~Thyme Croutons

I love this recipe! I also love it when you can spend a few minutes to make something special, rather than opening a box! These croutons are crisp on the outside and still soft on the inside. Thyme is one of my favorite herbs, of course you can use anything you like. I did make a salad to go with these, but seriously I just wanted to eat the bread!

1/4 cup unsalted butter

2 teaspoons finely chopped garlic

2 teaspoons chopped fresh thyme

5-6 cups day~old bread, cubed (crust on or off depending on your liking)

6 tablespoons finely grated Parmesan cheese (use a good quality cheese)

kosher salt and freshly ground black pepper

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium heat and cook until it starts to foam. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat. Add most of the grated Parmesan cheese and stir. Transfer onto a baking sheet and sprinkle with the remaining cheese, salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside, about 10~15 minutes. Set aside and let cool. Garnish with more cheese if you like.

Corn Bread

My cute friend Jill and I were working on a dinner for a group of women. We wanted to do a bread basket with different breads. She passed along this recipe which is really great! It is moist and light...perfect! It will become one I make a lot. Thanks Jill :)

We served these with Orange~Honey Butter and Cinnamon~Honey Butter (recipes under "Butters")

1/2 cup melted butter
2 eggs
1 cup sugar
1 cup yellow corn meal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Beat the butter, eggs, and sugar and create it into a froth. Add the corn meal, flour, baking powder, salt and milk. Mix to combine. Bake at 375 degrees.

Oven times will vary depending on the size pan you use, and your oven. Just watch them so they don't over bake.

muffins~ 15~18 minutes
square 8x8 pan~ 25~28 minutes

Orange Honey Butter

This is a good one! I made this for corn bread, but it would be great with homemade rolls, pancakes, really anything.

1/4 pound unsalted butter, at room temperature
3 tablespoons good quality honey
2 teaspoons fresh orange juice
1/2 teaspoon orange zest
pinch of kosher salt

In a bowl combine butter, honey, orange juice, orange zest, and salt. With a mixer, mix until fully combined. Transfer to a decorative crock or bowl. Cover with plastic wrap and refrigerate until slightly firm. Makes about 3/4 cup.

*Tip~ Before you measure the honey, spray the measuring spoon with non~stick cooking spray. The honey will come out easily.

Cinnamon Honey Butter

This recipe comes from Barefoot Contessa, Parties. Ina Garten is one of my favorite chefs, I have every one of her cookbooks. I have never failed with one of her recipes. Love her!

1/4 pound unsalted butter at room temperature
3 tablespoons good quality honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. Makes 3/4 cup.

*Tip~ Before you measure the honey, spray the measuring spoon with non~stick cooking spray. The honey will come out easily.

Chicken Fajitas

This has got to be one of my favorite things to make.  It's my go~to recipe when I'm having people over. I really could eat this a couple times a week.  It is, without a doubt, one of my most requested recipes.  It could be due to the fact that I'm constantly making it.  If you've been to my house for dinner and I haven't made this, ask me to!  If you don't make anything else from this blog...make this!  You will not be sorry.

A friend brought me these fajitas when my now 11 year old son Cameron was born. The recipe comes from our friend Sheri, who is an excellent cook. My husband got a little sick of it in the early years of our marriage because I made it so often.  Sorry honey, although I'm not really that sorry.  :)

I usually like to double the recipe because it is fantastic the next day as nachos. I won't make it if I don't have enough time to let it marinate. It really does need at least 4 hours (I try to shoot for at least 6 or even overnight).  It will be well worth the wait!

1/4 cup soy sauce
1/4 cup vegetable oil
1/8 cup white vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1 teaspoon chili powder
1/4 cup brown sugar
4 boneless skinless chicken breasts, cut into strips
1 large onion
1 large red pepper, sliced into thin strips
1 large green pepper, sliced into thin strips
2 tomatoes, sliced into thin wedges

Mix the soy sauce, oil, vinegar, lemon juice, garlic, salt, ginger, lemon pepper, white pepper, chili powder and brown sugar. Add the cut chicken and marinade for at least 4 hours or overnight.

Heat a large skillet. Add the chicken and marinade. Saute until the chicken is just about cooked. Add the onions and peppers. Cook for 2~3 minutes. Add the tomatoes and cook for 1 minute. Serve on warm flour or corn tortillas with lime, sour cream, guacamole, cilantro, cheese, more onion and tomato.

Butter Cream Frosting~
for Almond Sugar Cookies




Instead of the almond extract, you could add whatever flavoring you like. Mint, orange, the possibilities are endless.

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe for the cookies called for a thick consistency. I prefer the frosting a little thin, almost like a glaze. Make it to your liking. Enjoy!

Almond Sugar Cookies

My sweet friend Sandi made these cookies as refreshments for a Valentine's program we were working on together at church. I fell in love! The next week I nicely begged her to make me some, or share her recipe with me. The dough is simple, and the almond extract makes them really special.

1 cup butter, softened
1 1/2 cup sugar
2 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream the butter, sugar and almond extact. Mix in the eggs. Next, add the dry ingredients. Roll out dough~ thicker is better because the dough is so soft. Roll out between parchment paper with a little flour. This seems to work the best. Cut shapes and bake on a greased cookie sheet at 350 degrees for 7~10 minutes. The cookies should be light.

*This dough expands a little when it is baking. I have the best luck with circle shapes, as the cut out shapes tend to loose their shape.

Butter Cream Frosting~

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe called for a thick consistency. I prefer the frosting a little thin almost like a glaze.