Lemon Creamcheese Frosting/Icing!

When I want to make a great lemon frosting/icing as I most times call it.  This is a really good recipe. I do refrigerate the cake after it is frosted unless I am serving it immediately.

  Take it out of the refrigerator several minutes before slicing the cake.  Refrigerate leftover frosting up to 5 days.

Great on a butter cake or pound cake that lemon would compliment.

Here's my buttery pound cake recipe just in case you'd want to make it.

Buttery Pound Cake 

Enjoy!


1 1/2 packages (12 oz). cream cheese, softened 
1/4 cup butter, softened
1/4 cup fresh lemon juice
1  (16-oz.) package powdered sugar
2 teaspoons zest of one lemon(grated lemon rind) optional

Relaxing time on the Bay in Naples, Fla.

Taking a sunset cruise.  Relax and join me for a few minutes of awesomeness!

Check out the couple who are enjoying it too!

I'm sharing my Tuesday Quick Beef Barbeque with spicy slaw!

I'll be doing some cooking in a kitchen other than my own for a bit so today it'll be quick and really tasty barbeque topped with coleslaw and you don't have to spend hours making it.  I found this recipe in Prevention Magazine.    Enjoy!

I added a slice of provolone cheese also

Shaved Barbeque Beef with Spicy Slaw

Prevention Magazine

A robust sandwich served on whole wheat rolls

Or sandwich buns ( We used Italian bread)

1/3 cup barbeque sauce of choice

1 scallion thinly sliced

12 oz. low sodium roast beef (deli sliced)

3 tablespoons low- fat sour cream

1 tablespoons prepared horseradish

2 tsp. white wine vinegar

2 tablespoons light mayonnaise

1 tsp. honey

1 tsp. hot pepper sauce

3 cups shredded cabbage

4 soft whole wheat rolls

Bring barbeque sauce and scallion to simmer in small sauce pan..  Stir in beef and bring to a slow simmer.  Cover and remove from heat.  Set aside.

Stir together sour cream, mayonnaise, horseradish, vinegar, honey, and pepper sauce in medium bowl until blended.  Toss with coleslaw until evenly coated.

Spoon beef mixture onto rolls, add coleslaw and serve with extra barbeque sauce, if desired.

Creamy Cheesy Ranch Chicken

Hi Everyone and a very good day to you!

I caught this recipe on a group page I belong to and made it almost as it was written but after I tasted it I knew it needed something and that something was cheese. I added 1 cup shredded sharp cheese to it and it was amazing! I think your gonna like it.  :) M.j.

I was very lazy today and took the easy way out instead of typing.  Enjoy!  

Three Easy and Delicious Cake Bakes!

 Summer Cakes!  Easy to make and great addition to any cookout or party.  Graduation is here and a few easy cakes are always a good idea or if you want to be a do it yourself BAKE A CAKE for your graduate this a a great cake. You can easily make it in a 13x9 inch pan or larger. ** If larger you will have to double recipe. 

This cake can serve at least 12 and possibly more.  It all depends on the size of the serving.

I love Bundt cakes because they are so easy and present well.

I make this cake in a Bundt pan but it is easily made in a 13x9 inch pan too.  Baking times vary.

Before adding coconut

This cake is very moist so refrigerating it is a good idea especially if you top it with the cream cheese icing.

1 box yellow cake mix
2 eggs
1 -21 oz. can pineapple pie filling
1 tsp. coconut extract
1/2 cup maraschino cherries cut in half and drained well

*****You can use this simple recipe and change the box mix to your cake mix of choice.  I did three versions and they all worked out perfectly.  

All you have to do is substitute the pie filling, extract and  topping.  The chocolate was done with a cherry pie filling and topped with chocolate icing and chopped almonds and made in a 13x9 inch pan.  The other two, one was pineapple pie filling plus some added drained and chopped maraschino cherries, coconut extract was used and the third was apple pie filling and cinnamon were used and a caramel drizzle was made for it.  Enjoy!

Coconut Cherry cake on left
Chocolate Cherry Cake front
Apple cinnamon cake top right.

Mix eggs, cake mix and pineapple together in large bowl.  Add drained cherries and carefully incorporate into cake mix.

Grease a bundt pan with cooking spray.  Pour batter into pan and bake 350 degrees for approximately 50 minutes.  Check by inserting a toothpick in center to make sure it is done.

Cool 15 minutes and remove from pan. Let cool completely and then ice.

***If using a 13x9 inch pan your timing may be less than 50 minutes.  Check after 30 minutes with toothpick in center and proceed if needed.

Icing
4 oz. cream cheese softened
2 T butter softened
approx. 2 cups confectionery sugar
1/4 +cup milk
1 cup + coconut (optional) for the ultimate coconut cake

**Beat cream cheese and butter add confectionery sugar and milk.  Slowly add milk to mixture so as to make it to the consistency you like.  Too much milk will make the icing too thin.

If using cream cheese Icing I would refrigerate cake.