Thursday, October 21, 2010

A Different Type Of Taco

and believe me this is soooooo good! Go HERE for the recipe!

Down here in Oklahoma they serve Indian Tacos a lot of different places especially at fairs and such....Depending on where you buy it from it can look like another version of a Taco or it looks like Chili served on top. Here is a picture of one that my daughter had at the recent Oktoberfest down here:

Saturday, September 25, 2010

Different Type Of Recipe- Homemade Bird Food

Recipe for Birds

Don't worry about the large quantities - it'll freeze and keep if the birds are slow to find your treats.

1 cup peanut butter (the crunchy kind!)
2 cups one-minute Oats, cooked
2 cups corn meal
1 cup lard
1 cup white flour (all-purpose)
1/3 cup sugar
Optional: raisins, peanuts, sunflower seeds, dried fruit

Melt the peanut butter and lard over low heat. Stir in the rest of ingredients, one at a time. Stir in your blessings for the birds, too! Pour into an old metal cake pan that's about 1.5 inches deep. Let it cool. When it's hardened, cut it into squares or chunks. Leave the chunks in the pan and freeze them. Use the bird food as needed. with each batch making 6-8 chunks.

Tuesday, August 24, 2010

Fast Easy Chicken Dish.....

This recipe is fairly quick to make with very little prep. I will warn you though for those of you on a low sodium diet you will need to use low sodium based soup mix as well as lower sodium cream of mushroom soup.

1 box of Tyson chicken patties
2 cans of cream of mushroom soup( or you can use Chicken with garlic & mushroom)
1/4 cup of milk
1 package of Lipton's onion soup mix

Preheat oven to 325 degrees

in a small to medium bowl mix together cream of mushroom soups and milk. This will be on the thicker side but that's ok. We want it a bit thicker.

In either size pan of your a bit of the cream soup mix in the bottom. Not much though. Place the patties on top of that. Then add about 2-3 tablespoons of cream soup mix on top of each patty spreading it around. Pour the remaining soup mix around the pan . Open the package of Lipton soup mix and sprinkle about a teaspoon on each patty. Place in oven for about 35 minutes till hot and bubbly and cooked through.

Tuesday, July 13, 2010

Diedra's Spaghetti

This recipe came from my friend Diedra...She was nice enough to share it with me!

1 pound of ground beef( or turkey)
1 pound of Beef smoked sausage( NOT the polska kielbasa)-cut into small quarter size slices
3 Jars of Ragu Spaghetti sauce( your favorite flavors..We use 2 Roasted Garlic and 1 Super Mushroom)
3-4 Tablespoons of Italian spice blend
2-3 Tablespoons of Garlic Powder( NOT salt!)
1 green pepper(diced)
1/8 to 1/4 cup of sugar( your choice)
1 pound of spaghetti noodles

In a separate pan add enough water to cook your spaghetti making sure you add a bit of oil( or butter flavored non stick the same) and a pinch of salt..Turn your heat to medium...once boiling add the noodles and cook till they are al dente and drain very well

In a pan big enough to hold all the meat & sauce & noodles( about 8-10 qt pan will do) on medium heat add your ground beef,smoked sausage, Italian spices,garlic powder & diced green pepper...cook until ground meat is no longer pink....remove from pain and drain very very well....Return to pan and add all three jars of sauce and stir well..then add sugar and mix well. Let heat through( about 8-10 minutes)..from here you can either add the noodles to the pan and mix well and let simmer on low heat for about 10 minutes stirring regularly or just keep noodles separate and add sauce over them on your plate

This keeps well overnight and tastes even better the next day!

Saturday, July 10, 2010


3 dozen

Comments: If you like soft cookies you'll love these. Also, change the flavor, use lemon, chocolate or strawberry cake mix. Just any of your favorites. They literally melt in your mouth.

1/2 cup (1 stick) margarine or butter, room temp
1 (8 oz) cream cheese, room temp
1 large egg
1/4 tsp pure vanilla extract
1 (18.25 oz) box butter Cake Mix
powdered sugar

Heat oven to 350F. Ungreased cookie sheets.

In mixing bowl, cream butter & cream cheese. Add egg & vanilla; add dry cake mix.
Mix well together. Roll into 1" balls. Roll in powdered sugar; place on cookie ungreased cookie sheets.

Bake 10-12 mins at 350F (careful not to overbake). Check cookies often as they
should never have even a light brown color to them. Store in tightly covered

Saturday, June 26, 2010

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie
Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.

Sunday, June 13, 2010

Blackened Chicken Recipe


* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1-1/2 teaspoons salt, divided
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1-1/2 to 2 teaspoons pepper, divided
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1-1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar


* In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
* In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
* Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.

Friday, June 4, 2010

Summer Drinks

Fruity Fruit Shake
1 cup orange juice 1/2 cup apple juice 1 ripe banana, peeled 5 or 6 strawberries 1 carton (8 ounces) fruit yogurt 2 teaspoons honey 4 or 5 ice cubes In an electric blender, combine orange juice, apple juice, banana, strawberries, yogurt and honey. Process until well combined. Refrigerate until chilled. If you want to drink these drinks right away, then add the ice cubes also when blending.

Strawberry-Banana Smoothie
1 package yogurt (8 oz) 1 small ripe banana, peeled 1 cup frozen strawberries 1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt), banana, strawberries and apple juice and blend. Served chilled.

Banana Blowout
6 scoops French Vanilla ice cream 1 tablespoon choloclate flavored syrup 1 banana, peeled 1/4 teaspoon almond extract whipped cream silvered almonds chocolate shavings maraschino cherries In blender, combine ice cream, chocolate syrup, banana and almond extract. Blend until smooth. Pour mixture into small glass. Top each glass with a dollop of whipped cream and garnishe with almonds, chocolate shavings and cherries.

4 Fruit Drink
1 cup orange juice 1 cup pineapple juice 1/2 cup lime juice 1/2 cup lemon juice 2/3 cup granulated sugar 1 pint vanilla ice cream In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.

Orange Float
1/2 cup orange juice, chilled 1/2 cup ginger ale, chilled 1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.

Saturday Night Shake
1/2 cup chunky peanut butter 1/2 cup chocolate-flavored syrup 1 cup milk, well chilled 2 scoops chocolate, vanilla or butter pecan ice cream Flaked coconut for garnish In a blender, combine peanut butter, chocolate syrup, milk and ice cream. Blend a few seconds for thick milk shake. Pour into chilled glasses. Sprinkle a little coconut on top.

Vegetable Juice Cocktail
1 quart tomato juice 4 ribs celery, chopped 4 carrots, chopped 1 tablespoon mince onion 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (optional) 1/4 teaspoon black pepper In blender, combine half of the tomato juice, celery, carrots, onion, lemon juice, Worcestershire sauce, hot pepper sauce and black pepper. Cover and blend on high speed 10 to 15 seconds, or until smooth. Pour into pitcher. Repeat process with remaining half of ingrediants, add to pitcher ans stir to combine. cover and refrigerate to let flavors belnd. Serve chilled.

Frozen Mango Daiquiri
1 ripe mango (about 12 oz) peeled, pitted and coarsely chopped 1/4 cup unsweetened pineapple juice 2 tablespoons fresh lime juice 2 tablespoons superfine granulated sugar 3 ice cubes In blender, combine mango, pineapple juice, lime juice ans sugar. Blend on high speed until smooth. Add ice cubes, blend until smooth and slushy. Immediately pour into stemmed glasses and serve.

Mock Margaritas
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted 1 can (12 oz) frozen limade concentrate, thawed, undiluted 1 cup confectioner's sugar 6 cups finely crushed ice 1 bottle (1 liter) club soda, chilled Lime slices Coarse salt In a 4 quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice, mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time, let stand at room temperature to thaw slightly. Sppon 2 cups slush mixture into blender. Add 1 cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass iwth lime slice and dip rim in coarse salt, then fill the glass with the drink. Garnish with lime slice.

Just A Pinch Recipe Club® :: Chocolate Chocolate Milkshake :: laura davis [lolagurl75]

Just A Pinch Recipe Club® :: Chocolate Chocolate Milkshake :: laura davis [lolagurl75]

Saturday, May 8, 2010

Outrageous French Toast

Outrageous French Toast
6-8 pieces of texas toast bread( the thick bread)
1 cup light brown sugar, firmly packed
1 tablespoon light corn syrup
5 tablespoons butter
1 teaspoon cinnamon
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Sour cream
Fresh or frozen strawberries

Over low heat, stir sugar, syrup, cinnamon and butter until melted and blended. Pour mixture into a 13 x 9-inch pan; spread evenly on bottom. Place 8 bread slices over mixture, squeezing to fit if necessary. Place remaining 8 slices on top of first 8.

Beat eggs with milk and vanilla extract; pour over bread and refrigerate 8 hours or overnight. Bake in preheated 350 degree F oven for 45 minutes.

To serve, cut into 8 servings, then flip over onto plate with a spatula, caramelized side up. Put a dollop of sour cream and strawberries on top.

Friday, April 23, 2010

Crispy Rosemary Chicken

Crispy Rosemary Chicken

Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings

3/4 cup POST GRAPE-NUTS Cereal
1/2 tsp. garlic salt
1/2 tsp. dried rosemary leaves, crushed
1/8 tsp. pepper
4 small boneless skinless chicken breast halves (1 lb.)
1 Tbsp. vegetable oil

PREHEAT oven to 400°F. Place cereal in blender container; cover. Blend on
low speed until cereal is finely crushed. Mix with seasoning in shallow dish.
BRUSH chicken lightly with oil, then dip into cereal mixture, turning to
evenly coat both sides. Place in greased 15x10x1-inch baking pan or on greased
baking sheet.
BAKE 20 to 25 minutes or until chicken is cooked through.

Monday, April 19, 2010

Picnic Potatoes

Picnic Potatoes

Recipe Introduction
Also known as "funeral potatoes". Very similar to Cracker Barrel recipe - especially if you use the shredded potatoes

1 (2 pound) package frozen hash brown potatoes, thawed
(I use "southern style rather than "shredded")
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream (can use low-fat)
1/2 cup chopped onions
2 cups shredded Cheddar cheese (or Colby)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (I use plain potato chips)
1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

Sprinkle top with potato chips (or cereal) and drizzle with melted butter. (I often omit butter)

Bake covered in preheated oven for 50 minutes.

Tuesday, April 13, 2010

Magic Cookie Bars Recipe | Taste of Home Recipes

Magic Cookie Bars Recipe | Taste of Home Recipes

Quick Maple Syrup Cake

Quick Maple Syrup Cake

1 package Yellow Cake Mix
1 cup maple syrup
1/3 cup sugar
1/2 cup chopped nuts
1 teaspoon cinnamon

Bake cake in 13 x 9 x 2 inch pan as directed on package. Cool 5 minutes. Cut cake into large diamond shapes. Mix sugar and cinnamon and sprinkle over top of cake. Heat syrup slightly, pour over cake.
Sprinkle with nuts. Let stand a few minutes. Serve warm or cool.

Sunday, April 11, 2010



1 (18.25 ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly.

Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point. Remove from oven and allow to cool completely.

Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.


Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Use a lemon cake mix in place of the yellow cake. Add the juice of (approximately 1/4 cup) and zest of two lemons to the cream cheese filling. Proceed as directed above.

Sunday, April 4, 2010



1 c. chopped pecans
1 c. coconut
1 Duncan Hines German Chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
1 lb. box powdered sugar
1 stick butter, softened

Mix pecans and coconut; put into the bottom of a 9 x 13 inch pan. Mix cake mix per package directions and pour over nuts and coconut. Blend softened cream cheese, powdered sugar and softened butter and dab onto batter. Bake 50-60 minutes at 350 degrees. Cake cracks right down the middle like an earthquake and tastes great!

Sunday, March 28, 2010

Maple Stuffed Baked Apples

Maple Stuffed Baked Apples

6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates 1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up

Core apples. Remove 1-inch peel from top of each and arrange in baking dish. Combine dates, walnuts, mandarin oranges, and butter. Add water. Cover baking dish after stuffing apples. Bake at 375 degrees F for about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with maple syrup. During cooking, baste at intervals.

Maple Spring Chicken

Maple Spring Chicken

1 chicken, 2 1/2-3 pound cut-up
1 teaspoon salt
1/4 cup melted butter
dash of pepper
1/4 cup maple syrup
1/4 cup chopped almonds
1/2 teaspoon grated lemon rind
2 teaspoon lemon juice

Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 minutes, at 325 degrees F. Baste occasionally. This baked chicken is especially good served with rice

Saturday, March 27, 2010

Maple Sponge Cake

Maple Sponge Cake

3/4 cups maple syrup
1/2 teaspoon vanilla
4 eggs, separated
1 cup sifted cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour and baking powder. Bake in tube pan at 325 degrees F for 50 minutes.

Mapled Pork Chops

Mapled Pork Chops

6 pork chops (1-inch thick)
1/2 teaspoon chili powder
1/4 cup chopped onion
1/8 teaspoon pepper
1 tablespoon vinegar
1/4 cup maple syrup
1 tablespoon Worcestershire Sauce 1/4 cup water
1 1/2 teaspoon salt

Preheat oven to 400 degrees F. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

Friday, March 26, 2010

Maple BBQ Spareribs

Maple Barbecued Spareribs

3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

Fresh Apple Cake


4 c. chopped apples
2 eggs
2 c. sugar
2 tsp. cinnamon
1/2 c. salad oil
1 c. chopped nuts
2 c. flour
1 tsp. soda
1 tsp. salt

Put apples in a large bowl. Break eggs over apples and stir. Add sugar cinnamon, oil and nuts. Sift flour with salt and soda. Mix all together and beat well. Pour into greased 9x13 pan. Top with 1/4 cup white sugar, 1/4 cup brown sugar and 1/2 tsp. cinnamon mixed together. Bake at 350ยบ for 30-35 minutes.

This is our favorite apple cake!

Thursday, March 25, 2010

Apple Pie Squares



4 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup shortening (Crisco)
4 egg yolks
2 Tbls. lemon juice
½ cup water


7 cups finely chopped apples
2 tsp. cinnamon
2 cups granulated sugar
4 Tbls. all-purpose flour


1 cup sifted powdered sugar
1 Tbls. milk
1 Tbls. lemon juice

Preheat oven to 375. Chop apples in food processor or by hand. Add remaining filling ingredients and set aside.

For crust, mix flour, salt and baking powder together. Cut in shortening as for piecrust. Add slightly beaten egg yolks, lemon juice and water to form dough. Handle just enough to incorporate all ingredients well. Divide dough in half. Roll one half to fit a 10x15" jellyroll pan, making sure dough goes up the sides to the top edge of pan to hold filling. Trim excess dough. Spread with apple filling. Roll out second half of dough to fit over top. Trim excess dough. Prick top crust at intervals to vent steam.

Bake for 50-60 min. until nicely browned. Cool on rack and ice while still slightly warm - icing will shine.

NOTE: It is correct that the lemon juice is in the crust and icing but not in the filling. Check out picture on the back cover of the current TOH issue.

Maple Breakfast Cake

Ok.. one of my favorite things in the world is anything maple! I have lots of recipes using maple. This just happens to be one of my favorite ones.. I should point out any maple recipes I post use real maple syrup. I know its a bit pricey but believe me the expense is worth the taste!!!

Maple Breakfast Cake

1 1/2 cup sifted pastry flour
1/8 teaspoon nutmeg*See Note
1/2 cup whole-wheat flour
1 egg, beaten
4 teaspoons baking powder
2/3 cup maple syrup
1 teaspoon salt
2/3 cup milk
1/4 teaspoon cinnamon* See Note
1 1/2 teaspoon melted butter

Sift together first six ingredients. Combine remaining items, and add to dry ingredients. Turn into a greased 9" pan and sprinkle top with cinnamon and maple syrup. Bake for 35 minutes at 400 degrees F.

Note* I use pumpkin/apple pie spice in this. just just a 1/2 tsp of it.

Tuesday, March 23, 2010

Braided Stuffed Pizza

***Updated with picture now***
Braided Stuffed Pizza
1 can (13.8 oz) Pillsbury® classic or thin crust pizza crust
2 tablespoons Laughing Cow Light cheese with garlic and herbs
1 small container of crumbled Feta Cheese
18 slices pepperoni
2 cups shredded Italian Cheese Blend
2 tablespoons Parmesan cheese
3-4 Slices of Mozzarella Cheese
1 egg yolk
1 teaspoon water
1/2 Cup Pizza Sauce****See Note

1.Heat oven to 400°F. Spray cookie sheet with cooking spray.
Unroll dough on cookie sheet, forming 14x11-inch rectangle.
2.Spread garlic and herb cheese lengthwise down center 1/3 of rectangle
to within 1/2 inch of short ends.
Top with pizza sauce , pepperoni, shredded cheese,feta cheese
and Parmesan cheese then the sliced Mozzarella
and sprinkle with more shredded cheese then feta cheese
3.With scissors or sharp knife, make cuts 1 inch apart on
long sides of dough to within 1/2 inch of filling.
Alternately cross strips over filling. Fold ends under to seal.
4.In small bowl, mix egg yolk and water until well blended. Brush over dough;
sprinkle with a bit more shredded cheese
5.Bake 13 to 20 minutes or until golden brown.
Cut into crosswise slices. Serve with pizza sauce.

Rae's Quick Pizza Sauce
1 16oz can of Cantadina Tomato Sauce with Italian Herbs
1 small can of tomato paste with Italian herbs.

In a blender mix the sauce and the paste together.
.its just as good bottled/canned pizza sauce
in fact we like it better now lol

Fresh Lemon Sunshine Cake

Fresh Lemon Sunshine Cake

1-1/2 cups sifted cake flour
1/4 tsp. salt
6 eggs, separated
1/4 tsp. cream of tartar
1-1/2 cups sugar
5 tbsp. water
Grated peel and juice of 1 lemon (3 tbsp. juice)
Hint o' Lemon Glaze (see below)
Makes 16 servings
Sift together flour and salt. In large bowl, with electric mixer, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add 1/2 cup sugar, beating until medium-stiff peaks form; set aside. With same beaters, in medium bowl, beat egg yolks for 2 minutes. Gradually add remaining 1 cup sugar, beating at high speed until egg yolk mixture is very thick. Beat in water and lemon juice; stir in lemon peel. Add flour mixture all at once; gently fold, then lightly stir until well-blended. Carefully fold yolk mixture into beaten egg whites. Pour batter into ungreased 10-inch tube pan with removable bottom. Smooth top and cut through batter with table knife to remove any large air bubbles. Bake at 325 degrees F for 45 to 55 minutes, or until cake springs back when lightly touched. Immediately invert onto neck of bottle or wire rack; cool completely upside-down. With narrow spatula or knife, loosen around tube and sides. Lift out tube and cake; loosen cake around bottom. Invert onto cake plate. Glaze top with Hint o' Lemon Glaze, allowing some to drizzle over sides.* Garnish each serving with lemon cartwheel twists, fresh berries and fresh mint leaves, if desired.
Hint o' Lemon Glaze
In small bowl combine 1-1/2 cups sifted confectioners' sugar and 1-1/2 to 2 tbsp. fresh squeezed lemon juice.
*Or cover top of cake with a thin layer of Hint o' Lemon Glaze; let dry. Cover remaining glaze with damp paper toweling and plastic wrap. When top of cake is dry, drizzle or pipe remaining glaze (thinned with a few drops of lemon juice, if necessary) over top of cake in a decorative pattern.

Spring Fruit Salad

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut, toasted
1 cup miniature marshmallows
1 can (8 ounces) pineapple tidbits, drained
1 cup (8 ounces) sour cream
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Fresh mint, optional

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight.
Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired.

Yield: 6 servings.

Saturday, March 20, 2010

Lemon Butter Glazed Chicken Recipe #20757 @CDKitchen

Lemon Butter Glazed Chicken Recipe #20757 @CDKitchen

ok my note to this I didn't have lemon juice when I made this so I used the TrueLemon crystalized lemon packets I used a total of 6 of them
and we loved it!!!