Wednesday, March 6, 2019


This is the fourth time  I've made this for a gift. First one was to a lady at the library who shares my birthday. The second was to Mey's husband Richard who loved it. Third to Christina for her birthday and this another loaf is for Barbara, who had foot surgery.


1 1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
1 Teaspoon lemon extract
1/3 Cup lemon juice
1/2 Cup vegetable oil

1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.

Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or cake tests done.

Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.

Note: photo above does not have icing.

Tuesday, March 5, 2019

Zippy Strawberry Iced Tea

It's recipe exchange day in Live Oak. This month's theme is brunch.

Tea is always a wonderful addition and since strawberries are in season I made this.


2 cups strawberries, washed hulled and halved
1/2 cup sugar
6 cups water
2 tea bags ( single serving size)*
1 12 ounce can frozen lemonade concentrate- thawed


In a blender or food processor puree strawberries

In a small bowl combine the strawberries and sugar. Mix until dissolved. Cover  and chill until ready to use.

Heat water to a boil, remove from heat and steep tea bags for 5 minutes. Remove tea bags and cool tea and let set to room temp.

Combine strawberry puree and lemonade in a large pitcher and mix well. Add cool tea and mix well.

* I used green tea

Friday, March 1, 2019

Sunny Strawberry Orange Smoothie


1/2 cup strawberry, washed, hulled and halved
1/2 cup pineapple chunks
1/2 orange juice


In blender- combine strawberries, pineapple and orange juice...

Blend until smooth

Hint:  I froze the fruit first and added a few ice cubes-- YUM!

Sunday, February 24, 2019

Sweet & Salty Strawberry Salad


3 Tablespoon sugar
1/4 cup balsamic vinegar
1/4 teaspoon salt
 1/2 teaspoon red pepper sauce
3 cups strawberries, washed, hulled and halved
1/3 cup chopped pecans


In a medium glass bowl combine sugar, vinegar,salt, and red pepper sauce. Add strawberries and toss to coat and allow berries to marinate for about 10 minutes

To serve- spoon berries into individual bowls and sprinkle with nuts of your choice.

this is SO good!

Saturday, February 16, 2019

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe

Mey's husband Richard loves cookies.  Since to love to bake I went to Mey's house and made a batch of these.

Mey's grandson visits every weekend and I told him to grab a few of the cookies. He loved them and said he now has 2 Grandmas! LOL

1 cup unsalted butter, softened 2 sticks
1/2 cup granulated sugar
1 1/2 cups brown sugar packed
2 large eggs
2 1/2 tsp. real vanilla extract no imitation vanilla flavoring
3 1/2 cups all-purpose flour 
3/4 tsp.  kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 12-oz. bags semi-sweet chocolate chips (or 18-oz. semi-sweet chocolate chips)

Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and chocolate chips till well combined.
Shape dough * with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
Bake for  13 minutes or until edges are light brown. 

I like to chill the dough for about an hour.

Thursday, February 14, 2019


I found this recipe while looking for another in my pile of recipes to make. I printed it out years ago and have no source.

I go to the Life Enrichment Center for yoga on Monday and Thursday afternoon. The seniors enjoy the morning at the center. They have breakfast, play games, do crafts and enjoy being around others. 

Marilyn is one of my favorites. Her birthday is on Valentines Day. She lives in a nursing home. The center picks her up every morning and takes her back early afternoon.

I wanted to make her something and figured banana bread is sort of healthy( banana's full of potassium ). She said no photo of her but she is a beautiful person inside and out.

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts (optional)


Preheat oven to 325 degrees.
Add flour, baking soda and salt to a small bowl and set aside.
Mix egg, sugar and oil and stir until well combined
Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.
Next add milk, vanilla and bananas and stir until incorporated.
Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Wednesday, February 6, 2019

Ultimate Chicken Noodle Soup

This is a fantastic soup!


2 1/2 pounds skin on chicken thighs

1 1/4 pepper, divided

1/2 tsp. salt

1 Tbsp. canola oil

1 large onion, chopped ( about 2 cups)

1 garlic clove, minced

10 cups chicken broth

4 celery ribs, chopped ( about 2 cups)

4 medium carrots, chopped ( about 2 cups)

2 bay leaves

1 tsp. minced fresh thyme or 1/4 tsp. dried thyme

3 cups uncooked kluski noodles or any other egg noodles

1 Tbsp. chopped fresh parsley

1 Tbsp. lemon juice


1. Pat chicken dry with a paper towel. Sprinkle with 1/2 tsp of salt and pepper. Heat oil in a 6 quart stockpot over med/high heat. Add chicken in batches, skin side down. Cook for 3-4 minutes until the skin is dark golden brown. Remove chicken from the pan. Carefully remove skin from the chicken. Discard the skin. Reserve 2 Tbsp of the drippings from the skins.

2. Add onions to the drippings from the skin. Cook and stir onions over med/high heat until tender. Add minced garlic, cook 1 minute. Add broth stirring the brown bits from the bottom of the pan. Bring to boil. Return the chicken to the pan. Add celery, carrots, bay leaves and thyme. Reduce heat-simmer covered for 25 to 30 minutes or until chicken is tender.

3. Remove chicken from the stockpot and transfer to a large plate. Remove the stockpot from heat. Add noodles to the broth and let stand to 20 minutes covered in the stockpot.

4. When chicken is cool enough to handle take the meat off the bones and shed ( I added it to my food processor). Add meat back to the stockpot. Stir in parsley, lemon juice and 1/4 tsp. pepper. Remove bay leaves.