Saturday, May 11, 2019

Ina Garten's Lemon Loaf Cake

Au-Yun and family love lemon loaf so I wanted to bring a loaf over to the store for Mother's Day.


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup plain whole-milk yogurt or sour cream
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees

Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan 

Sift  flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk the yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine. Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes. Remove from oven and let cool.

While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.

When the cake is cool drizzle the glaze. I used a large spoon and wanted the top to be covered with the glaze.

Thursday, May 9, 2019

Cajun Chicken with Bell Peppers


Cajun Seasoning- you use whatever brand of seasoning you prefer or use this recipe

1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt

2 bell peppers , small, thinly sliced (or use mini sweet peppers)
4 chicken breasts , small
4 cloves garlic , minced
6 oz cream cheese , cold, refrigerated, and sliced into 8 slices
1/2 cup cheddar cheese , shredded


Combine all seasoning ingredients in a small bowl. Mix to combine.

Preheat oven to 375 F.

Place thinly sliced bell peppers on the bottom of sprayed ( with whatever cooking spray you use) casserole dish.

Place chicken breasts on top.

Sprinkle Cajun seasoning all over the chicken breasts. You  can use as much as you prefer.  

Top each chicken breast with 2 slices of cream cheese.

Top with shredded cheddar cheese.

Bake the chicken uncovered at 375 F in the preheated oven for 20-30 minutes until the chicken is cooked through.

To serve, scoop the bell peppers from underneath the chicken. 

Place them evenly around the chicken and on top.

Wednesday, May 8, 2019

Mango Gummies

Mango's were on sale at at great price and I had to pick up a few. Since I have a sweet tooth thought I would make this recipe.  I don't have cute molds but I have two Christmas and one Halloween mold which I used. I'm the only one eating them and I don't care what shape they were! ( Edit- Max loves them- LOL)

We don't drink orange juice (sacrilege for us as now Florida residents) so I subbed apple juice. 

They are really good- not real sweet. Nice treat on a hot day.


1 large mango
1/4 cup apple juice
1 tablespoon lemon juice 
1 1/2 tablespoons granulated sugar adjust to taste

3 tablespoons unflavored gelatin powder


Peel the mango ( link will show three ways to peel)

Once peeled, chop and add to blender

Add lemon and apple juice and sugar and blend . Mixture should be smooth with no lumps.

Add  mango mixture to a small saucepan. Use low heat.  When the mixture is warm start adding the gelatin. Add slowly, whisk continuously until it has dissolved completely. You don't want any lumps from the gelatin). Add mango mixture to the molds.

They were in the refigerator about and hour. Ready when they aren't sticky to the touch. My molds are small thus didn't take long to set.

Gently remove and enjoy!

Tuesday, May 7, 2019

3 bean salad

This is an oldie. Love it and have made it many times.

Today is recipe exchange in Live Oak and theme is salads.


1 ( 14.5 ounce) cut green beans- drained

1 ( 14.5 ounce) wax yellow beans- drained

1 ( 14.5 ounce) kidney beans- drained and rinsed

1 onion- diced

1/2 cup white sugar ( can cut the amount to taste)

2/3 cup distilled white vinegar

1/3 cup vegetable oil


Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil. Let set in refrigerator for at least 12 hours.

Monday, May 6, 2019

Mama Hope's Mexican Chicken Casserole

 Yesterday was Cinco de Mayo and I wanted to make this recipe It was in another cookbook that found it's way to my kitchen.

The cookbook Recipes From The Heart is a collection of recipes from family and friends of Hospice Care.

The recipe below was added to the book in honor of Ruby and Tyson Hope. 


24 ounces boneless, skinless breast ( cut into bite sized pieces)

8 ounces sour cream

10 ounce can Cream of Celery soup

8 ounces shredded cheddar cheese

6 ounce can chopped chilies

2 teaspoons hot sauce ( any kind you prefer)

1/4 cup milk

white corn tortilla chips


Mix soup, sour cream, chilies, hot sauce and milk in a bowl and set aside.

Prepare 13 x 9 x 2 dish with cooking spray and cover the bottom of the dish with tortilla chips. 

Add the chicken then spoon soup mixture over the layer of the  chicken and tortilla's using 1/2 of the amount of the mixture.

Add 1/2 of the shredded cheese then repeat with soup mixture then the cheese.

Crush a few of the chips and refrigerate at least 3 hours before baking.

Bake for one hour at 350.

Sunday, May 5, 2019

Asian Stir-Fried Collard Greens

I pulled the last collard plant this week.  The IP is a great way to cook them but I wanted to try another recipe.  

This is REALLY good!


1/3 lb bacon- sliced

1 onion- sliced

4-5 garlic cloves- minced

1/4 cup peppers- diced

1 Tbsp ginger- grated

1 Tbsp crushed red pepper flakes

32 oz fresh shredded collard greens

1 Tbsp sesame oil

1/4 cup soy sauce

2 Tbsp fish sauce

1 Tbsp sugar


In a large heated skillet, fry bacon until crispy.

Add onion, garlic, peppers, ginger and crushed red pepper to the skillet. Stir fry until onion ares translucent.

Add collard greens. Stir-fry for about 10-12 minutes on medium-high heat.

 Add remaining ingredients and a little water or chicken broth if needed. Cook for an additional minute or so

Saturday, May 4, 2019

Pride Of Kentucky Strawberry Julep

1 cup pureed strawberries
1 tablespoon sugar
4 cups crushed ice
1 cup bourbon
4 mint sprigs
4 whole berries with caps


In a small bowl, combine pureed strawberries and sugar

mix the sugar until dissolved.

Divide strawberry mixture equally in four glasses

Pack each glass with crushed ice

Pour 1/4 cup bourbon in each glass

Garnish with mint and berry.