Lemonade Cake – One of My Favorite Cakes Ever

Lemonade Cake

 

This cake doesn’t look like anything special.  But if you like lemon, you will love it.

It’s one of my very favorite desserts.  My mom has made it for years and I can’t believe I haven’t shared the recipe with you yet.

It starts with a lemon cake mix.  Add a package of lemon pudding mix.  And after it’s baked, drench it with lemonade.

The result is moist, sticky, lemon-packed scrumptiousness!

Here’s what you’ll need:   [Read more...]

Spaghetti with Kale and Lemon

I used to be strictly a red sauce and spaghetti noodle kinda girl. However, I would like to think my taste buds have matured over the years. (Maybe matured is not the right word, since I still prefer to hide my veggies in other foods so I don’t really taste them.)  However, this dish helped me realize that kale really can taste good! Granted it gets a little help from olive oil, garlic, lemon and my favorite, cheese, but this was really good! It even made me give kale chips another try. I still say they taste like broccoli potato chips, but with some ranch, I’ve even learned to enjoy eat those too.  If you are really a lover of greens, you could try this with collards, like they did in the December 2012 edition of Whole Living magazine, but…I’ll stick with kale!

Spaghetti with Kale and Lemon

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
  • 1/2-1 bunch of kale, stems removed and chopped
  • 1/4 cup walnuts, toasted (or nut/seed of choice, sesame would be good)
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • Sea salt and pepper (to taste)
  • 12 oz spaghetti noodles
  • 1/4-1/2 cup freshly grated Parmesan (Asiago or Romano)

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
  3. Add kale, and stir until slightly wilted.
  4. Remove from heat and stir in walnuts, lemon zest and juice.
  5. Season with salt and pepper.
  6. Meanwhile, cook pasta in well-salted water according to package directions.
  7. Once done, reserve 1/2 cup pasta water and drain.
  8. Add pasta to skillet, tossing to coat.
  9. Add reserved water as needed to reach desired consistency
  10. Sprinkle with cheese before serving.
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My kids wouldn’t eat this since it contained a green vegetable other than lettuce or cucumbers, but I thought this was delicious! Light, yet filling, and healthy. The red pepper gives it a nice little kick too, but the amounts can be adjusted to suit your taste buds.  It comes together quickly, and my kids just eat plain noodles with Parmesan (they don’t care for sauce) while I enjoy my greens like a big girl!

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter!

Meyer Lemon Pie (No Bake and 2 ingredients)

It’s true. You can take 2 ingredients and make a fabulous pie. Well, technically, with the graham cracker crust it’s 3 ingredients, but seriously, this is so easy and delicious.

This is an easy pie that would make a great addition to Easter dinner too.

Meyer Lemon Pie (No Bake and 2 ingredients)

Ingredients

  • 1/2 cup fresh Meyer Lemon juice (can also use regular lemon juice)
  • 1 can sweetened condensed milk (I use fat free)
  • 1 graham cracker crust or 6 mini crusts

Instructions

  1. Squeeze lemon juice (through a strainer to catch the seeds) until you have 1/2 cup.
  2. Pour into a bowl with 1 can sweetened condensed milk.
  3. Mix to combine.
  4. Place lemon/milk filling into pie crust.
  5. Refrigerate until cooled & thickened.
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I made mini pies for portion control purposes! The filling is a sweet and tart, creamy, custard-y type and can be topped with meringue or whipped topping.  I prefer mine plain, but my mom always adds meringue (which I don’t like and when I was young, would always take it off and it would drive her bonkers :-) What are kids for?!)

With Meyer Lemons in season, it’s a great time to whip one of these pies up. It takes no time at all, and the burst of citrus is exactly the thing for breaking through those winter doldrums!  (For lots more citrus recipes, check out the recent Ingredient Spotlight: Citrus)

 For more recipes by KimM – check out her Blog, Facebook, Twitter, & Pinterest

Lemon Cheesecake Fruit Dip

 

 

This is a guest post from my friend, Laura at Real Mom Kitchen.  She has a new cook book out.  I had a chance to look through it recently and it is full of easy, delicious recipes.  Please welcome Laura as she shares one of her recipes with us.

Summer is a great time to enjoy fresh fruit. I also love to serve fresh fruit with a nice dip. This recipe for Lemon Cheesecake Fruit Dip from my new cookbook “Real Mom Kitchen Recipes” is an excellent choice to pair with the abundance for fresh summer fruit. It really does taste like lemon cheesecake but in a dip-able form. Who wouldn’t love to eat fresh fruit with a dip that tastes like cheesecake? Lemon adds such freshness to any dish and the lemon in this dip also adds a nice fresh flavor. [Read more...]

Lemon Pineapple Cake Mix Cookies with Pineapple Glaze

What to do with the lemon cake mix hanging out in my pantry?  Cookies, of course!

This was an experiment.  I wasn’t at all sure how the crushed pineapple would work in a cookie made from cake mix.  I was afraid it would be too much liquid.  But they turned out wonderfully.  Soft and lemony with a sunny flavor.

Here’s what you’ll need:

[Read more...]

Shrimp Scampi

shrimp-scampi-done

I know there is only one lone shrimp to be seen in this picture, but there really are more in there.  I didn’t get the shrimp stirred into the pasta as well as I should have.  Maybe this plate should be called “shrimp skimpi”.  I adapted this from a Rachel Ray recipe.  The original called for grilling the shrimp.  I shortened it by using pre-cooked, deveined, tail-off frozen shrimp.

[Read more...]

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