For the Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
Zest of 2 large lemons (about 2 Tbsp of zest)
1 1/4 cups milk (I use whole milk, but 2% would work)
10 tablespoons unsalted butter, cubed

For the glaze
1 1/2 Cups of confectionery sugar
2 to 3 Tbsp of fresh squeezed lemon juice

For the lemon sugar topping (optional)

Zest of 1 lemon
2 to 3 tsp of granulated sugar (enough to coat lemon zest)

For the Cake
Preheat oven to 350°F. Grease a large (12 cup) bundt pan very, very well, making sure to get all the crevices, then lightly flour pan. (or 9x13 if you prefer)

Combine flour, baking powder and salt in a small bowl and set aside
In a large bowl (or in bowl of stand mixer fitted with paddle attachment), beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
Add vanilla and lemon zest and beat in.
Gradually add the dry ingredients and beat at low speed until smooth, scraping bowl as needed.
In a small saucepan, heat milk and butter just until butter is melted (don't let boil). With mixer running, gradually add milk mixture to batter; beating just until combined and scraping bowl as needed. (this will be a very thin batter that pours easily)
Pour into prepared baking pan. Bake at 350° for 28 to 35 minutes- until top springs back when pressed and a toothpick inserted near the center comes out clean (or with a few moist crumbs)
Remove from oven, place on a wire rack and allow to cool for 5 minutes or until the cake starts to pull away from side of pan. With a knife gently release the cake from the sides of the pan and turn cake out onto cake platter. ( I do not recommend removing cake if you use a 9x13 pan). Let cake cool a bit before putting on glaze.

These Jalapeno Popper Pinwheels are a spicy appetizer that can be served hot or cold (I prefer them hot)! Cream cheese, cheddar, bacon, and jalapeno all rolled up in a little pinwheel. These are always a crowd pleaser.

I know it’s not football season but these Jalapeno Popper Pinwheels have me feeling like I’m smelling fresh cut grass, waiting for the big game to start. What can I say, I’m a weirdo. As if six months of straight football games weren’t enough to fill my canteen, here I am mid-June pining for football. I do love myself all things jalapeno popper.

Remember these Jalapeno Popper Pigs in a Blanket, Jalapeno Popper Chicken Sliders, or these Buffalo Chicken Jalapeno Poppers? These Jalapeno Popper Pinwheels rank high up there with those. In fact, since my littles are afraid of all things spicy, I saved these for my husband who can truly appreciate them. He’s in his last week of finals for his Master’s Degree. I’ve hardly seen him this past week but it’s been about 5 minutes of catching up, him asking if any of these Jalapeno Popper Pinwheels are left, and then he goes back to studying. True story. I know he’s the one getting the degree but I kind of feel like I earned an honorable mention or something.

Today I give you an idea for a salad light, fresh and colorful: orange salad with fennel and shrimp.

The salad of oranges in winter I prepare often because my Alex loves it and would eat it every day, prefers complete with fennel, olives and some washer fresh onion. For me, generally not fond mix the sweet tastes to those salted but it is also true that I like to try new combinations.

And that is why the other day I decided to combine the oranges and fennel with shrimp that I had to serve for a second.

Fast and tasty salad of fennel and oranges shrimp, try it even if you think that the combination is a little bit risky, I'm sure you'll love.

You guys freaked out of the Mezze platter we did back for Easter (I mean it was the most liked instagram photo I ever posted EVER) – so I figured we should probs up the ante for Memorial Day no!? Get ready… it’s the Appetizer Board to end all boards!

I mean, can we just take a moment to look at this situation. It’s everything you’ve ever wanted piled onto a board that you can easily assemble and then transport outside for your memorial day party! My friends over at DeLallo hooked it up with all their delicious meats, cheeses, olives, snacks… the whole nine yards. There is absolutely zero cooking involved which is so incredible on days when you’re expecting a crowd. No shame in taking some help from the store or ordering a few things on their website!!

Ingredients
1 tablespoon olive oil
1/2 pound cooked chicken, shredded
1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
10 Old El Paso Stand and Stuff Taco Shells
1/2 (16 ounce) can Old El Paso Refried Beans
2 cups Mexican Blend Cheese, shredded
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Classy Finger Food: Boiled Shrimp & Asparagus

5 ounces frozen raw shrimp, peels on
1/2 teaspoon salt
1/2 teaspoon garlic powder
or
1 teaspoon garlic salt or seasoned salt
frozen asparagus spears
lemon wedge

Fill a saucepan 2/3 with water and sprinkle on the seasoning.  Cover and bring to a boil.  Remove cover and add shrimp and cook until they turn pink, which should take less than five minutes–they cook fast!

Meanwhile, put the frozen asparagus on your plate and microwave for 2-3 minutes, until hot.  Drain the shrimp and add to the plate and enjoy hot with a wedge of lemon to squeeze over, if desired.  Although this meal looks really classy, it is messy to eat since you have to peel the shrimp so I usually just use my fingers to eat the asparagus too!  I love popping the hot seasoned shrimp out of their shells and into my mouth–delicious!

This Tomato Tart Recipe brought to you by the folks at Bushel Boy Farms™

One of the first things that I think of when it comes to summer cooking is my favorite TOMATO!

 I think I’ve said this before, but I LOVE tomatoes!

A few weeks ago, I shared a lovely Tomato Jam recipe that is perfect for those BLT’s, burgers, wraps… Pretty much anything that you want to add a little kick of tomato to.

The key is getting really good tomatoes!

Because of that, I was thrilled to find out about Bushel Boy Tomatoes™ grown right here in the USA, in Minnesota to be exact.

Summer is such a perfect time to make sandwiches because they are super quick and easy, and you can load ‘em up with all kinds of fun ingredients including garden fresh vegetables! The best part is that you can customize each sandwich to suite everyone’s tastes including picky kiddos.

If you were going to make the most perfect sandwich, what would you put on it? The options are endless, aren’t they?

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

INGREDIENTS
3/4 – 1 lb of thin spaghetti or angel hair pasta (or gluten free pasta)

1 1/2 lbs of medium shrimp, peeled and deveined

1 TBSP – coconut oil

3 cloves garlic, minced

3 tsp Paprika

1 TBSP dried parsley

freshly ground black pepper to taste

For the sauce

1/2 cup mayonnaise or light mayonnaise to lower calories (I’m a Hellman’s lover myself)

1/2 cup Thai sweet chili sauce

2 cloves garlic, minced

2 TBSP of lime juice

1/8 tsp of crushed red pepper flakes

These Mexican stuffed shells are a fun twist off of traditional Italian style stuffed shells, usually filled with a mixture of cheeses and topped with marinara sauce and again with mozzarella cheese. Instead these shells are filled with a ground beef and cream cheese mixture, cooked in a bath of enchilada sauce and salsa topped with cheddar cheese.

Its also fun and delicious to eat your taco styled meal inside pasta shells instead of the typical tortilla.

I know Nate and I both loved this meal because we both started with a few shells to eat and kept going back for one or two more probably another two or three times to enjoy their delicious flavors.

Ingredients
1 pound ground beef
½ cup diced yellow onion
2 TBS taco seasoning
4 oz cream cheese
about 8 oz jumbo pasta shells (some may break - I used 21, but started with 25)
10 oz enchilada sauce
1 cup salsa
1¼ cup cheddar cheese
½ cup mozzarella cheese
See More Here

You'll chill the cake with the crumb coat for about 30 minutes--long enough to the crumb coat to stiffen so you can begin decorating the cake with the remaining frosting. I was going for a rough textured look, but I got whatever THIS is:

It's not bad, but it's not really what I was trying to accomplish. WHATEVER.

I'm really excited to "be back." (I'm using air quotes because even though I don't have plans to disappear again, I like to keep my options open.) I hope you are too. I mean, look--I even made you cake!!

INGREDIENTS:
for the cake-
1 cup sugar
zest of 2 lemons
3 eggs
1/2 teaspoon vanilla
1/2 cup milk + 1/2 teaspoon white vinegar
3 tablespoons lemon juice
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 cup melted butter
for the frosting-
3 oz softened cream cheese
1/4 cup softened butter
1/2 teaspoon vanilla
1/2 cup powdered sugar

INGREDIENTS:

VEGAN GLUTEN-FREE CARROT CAKE INGREDIENTS:
2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob's Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
1 Tablespoon ground cinnamon
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
pinch of ground cloves
pinch of ground ginger
1 pound carrots, peeled
1 cup granulated sugar
1 cup light brown sugar, packed
4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
3/4 cup vegetable oil
(optional: 1 cup chopped pecans or walnuts)

Ingredients
1 tablespoon red wine vinegar
1/2 tablespoon dried oregano
2 tablespoons olive oil
2 long Italian hoagie rolls
1/4 lb prosciutto
1/4 lb capicola
1/4 lb genoa salami
1/4 lb hot soprassata salami
1/4 lb sharp provolone cheese, thinly sliced
1 large tomato, thinly sliced
1 small onion, thinly sliced
1/4 cup iceberg or romaine lettuce, shredded
1/4 cup hot cherry pepper hoagie spread

You guys know I love a good cake, and this honey citrus cake is no exception. The cake flavored with orange extract and zest and the frosting is a simple buttercream with more orange flavor and sweetened with honey.

Cake is my weakness. I would eat it for every meal if I could.So when California Dairy and Tieks partnered up and asked me to join them  with creating a post around my favorite Tieks, it was easy. Orange all the way.

here's the recipe ...
pastry ingredients:
120g flour "00";
50g sugar;
50g butter;
1 egg
prepare the pastry by mixing all the ingredients and let stand ... in the meantime, prepare the lemon cream ...

Summer Fruit Spring Rolls
Makes 8 rolls
For the Jalapeño & Honey Sauce:

1 jalapeño (about 1/2 ounce)
1/4 cup honey
1/4 cup lime juice plus 2 tablespoons (about 1 1/2 limes)
1 teaspoon sugar
1 to 2 tablespoons water, to thin out sauce, if needed

For the fruit filling:
8 pieces butter leaf lettuce
2 large fuji apples (about 3/4 pound), julienned to matchstick size (See Recipe Note)
3 large firm nectarines (about 1 pound), julienned to matchstick size
5 to 6 large strawberries, sliced to 1/8 inch thin pieces

Here's an amazing recipe if you are watching your carbs...turn ground beef patties into edible bowls for a bun-less burger! You can fill them with your favorite things, here I took peppers, shallots, sausage and bacon. It's kind of a different twist to an ordinary hamburger!

Start by forming your bowl. Here I used a jar (don't worry...I washed the bottom!) and formed my bowl around the jar. I bet my Springfield Missouri friends will appreciate that jar of hot sauce!

See how cute they are??? All ready to be filled with your favorite ingredients!

Once you get all your bowls formed, saute shallots, and peppers in 2 tablespoons butter.

After peppers and shallots are tender, I added a mixture of sausage and crumbled bacon that I had left over from breakfast burritos.

Place a piece of mozzarella cheese in the bottom of each bowl. I used pre-sliced mozzarella, which fit perfectly in the bottom of the bowl.

Now it's time to fill up your bowls with your veggies!

Top with shredded cheese. What ever kind of cheese you like!

Time for the grill! When you start your grill, put the charcoal on one side, so the bowls can cook on indirect heat, since you can't turn them, they'll need to cook about 1 hour.

Oh these are going to be so amazing!

Cover and grill for 1 hour and this is what they will look like when they are done!

But when you slice them open and see all that wonderful cheese oozing out....OMG!!!

So delicious!
See More Here

Summer is almost here! Time to start thinking about BBQs, pool parties, and family get-togethers, which of course also means, pitching in and bringing a dish along. Want to bring something other than yet another potato, pasta or garden salad, that will still be a nice cool side with the grilled meats, but will stand out as a different? Here you go! This Broccoli and Bacon Salad is sure to fit the bill. Plenty of crunch and nutrients, plus both salty and sweet flavors. The recipe is sure to be a big hit & it’s so easy.

For a food blogger, I’m a bit hopeless. No matter how hard I try to be inventive for you guys, I usually wind up making the same few meals for the pilot, chickpea, and myself. It varies season to season, but it’s essentially a lot of the same song and dance. When we buy broccoli, for instance, it’s usually with a set purpose in mind: as a dancer for ginger dressing and hummus, as the star of my soup,

Lemon Lush is a cool, light, creamy dessert perfect for summer entertaining. Four layers give this dessert plenty of sweet and tart yumminess. The bottom is a buttery shortbread layer flavored with chopped pecans. Next is a sweetened cream cheese layer followed by an easy lemon pudding layer made from instant pudding mix. A layer of whipped topping on top gives a light, creamy finish to this summer dessert.

A simple lemon pie is only a few ingredients away! This Lemon Cream Pie comes together with very little prep, is practically foolproof, and is a pie everyone will love!

Ingredients
Crust:
1½ cups graham cracker crumbs (from about 9 full crackers)
¼ cup sugar
pinch of salt
6 tablespoons butter, melted
Pie:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
⅓ cup lemon juice
1 tablespoon lemon zest
whipped cream, for serving
See More Here

The filling
The filling is similar to my favorite lemon curd, except for 2 adjustments. First, there’s the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it.

Second is the amount of butter. I usually don’t like a lot of butter in my lemon curd, but here it helps to mute the bold lemon flavor, which I find really makes this tart superb. You can cut the butter by half if you prefer, or on the contrary, add more. The butter also adds a thick, creamy texture and the long whisking when adding it makes it light and airy. Instead of whisking the butter by hand, you can use a blender; just add the lemon mixture and blend, adding a few cubes of butter at a time, until completely smooth.

My mother in law gave us this recipe years and years ago, to make this Slow Cooker Italian Beef. However in her recipe, it calls for using pepperoncinis. I loved it, however, I find the sliced pepper rings to work better for me! I love the texture as they have simmered with the beef for hours in your crockpot! You can buy the spicy ones, or mild, depending on how hot you want them to be. You can also use giardiniera in the crockpot in place of the pepper rings for a milder, flavorful substitution. Well, as long as you don’t buy the spicy giardiniera that is.

Now that my son is home from boot camp we’ll be having this Italian Beef for sure. And stay tuned, because I have a great use for the beef in this recipe, should you have any leftovers!!

INGREDIENTS:
3 pound top round roast (I used boneless)
1 envelope Italian dressing seasoning mix
1 jar (16 oz) mild pepper rings (don't drain)
giardiniera and french rolls, for serving

I got this recipe years ago from a local television show. I love the mild lemon flavor that this cake has. It isn’t the overpowering mouth puckering lemon flavored like some desserts. It is so soft and moist. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even be great to have while sitting on the back porch on a quiet summer evening. *
Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.
With love from my kitchen to yours,
Carrie

Ingredients
4 each boneless, skinless, chicken breasts
3 1/2 oz basil pesto
4 each Roma tomatoes, sliced
8 oz fresh mozzarella, sliced
dassault
dash black pepper
dash parmesan cheese, shredded
dash Italian seasoning

Light your way to the twilight “feature” with this cool idea we found on Pinterest… instead of just sprinkling Tiki torches around the yard, bunch them into pots… It makes a better statement! And they are cheap, so you can afford to go a little crazy!
Also from Pinterest, hanging globe lights over your backyard makes for magical summer nights… So easy! I like the globe lights at Target.

INGREDIENTS :

1/2 cup vegetable oil
1 cup Panko
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to
1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
See More Here

Ingredients
½ lb ground beef
1 can Pillsbury refrigerated classic pizza crust
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
3 tablespoons water
1 cup shredded Mexican blend cheese
Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Ingredients

1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired