Zucchini Muffins

These are a favorite muffin at our house. I always freeze zucchini out of my garden so that I can use it all winter long. Most recipes that call for zucchini call for 2 cups. So I blend it up and freeze it in 2 cup portions. It is so easy to pull out of the freezer, thaw and use in any recipe I choose.

Zucchini Muffins

1 cup canola oil

2 cups sugar

3 eggs

2 Tbls vanilla

2 cups zucchini, peeled, grated

1 smashed banana

3 cups flour

1 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

Streusel

1/2 cup flour

1/2 cup sugar

1/4 cup butter

1/2 tsp. cinnamon

Mix together the oil and sugar. Add eggs one at a time beating after each addition. Add vanilla, grated zucchini and smashed banana. Sift together the flour, cinnamon, soda, baking powder and salt. Combine the dry ingredients with the wet ingredients gently until the mixture is just moist. Do not over mix. Fill cupcake cups 3/4 full. Sprinkle streusel on top. Bake in a 375 degree oven for 20-25 minutes.

You can also make this into bread. It should make two loaves. Cook in 350 degree oven for 45-50 minutes.

Apple Pie

So I made this pie clear back in November and am now getting around to posting it. I am hoping this next year I will be able to post more recipes. This recipe blog is the first thing to go when I run out of time. Hope everyone has a Happy New Year!
This pie recipe I found in my Better Homes and Gardens Cookbook. It was very good. The only problem making it for my little family is, I am the only one who would eat it. So I had to give most of it away to a neighbor. I used my never fail Lion House Pie Dough recipe.

Apple Pie

1 recipe double crust pie dough

6 cups thinly sliced, peeled cooking apples ( about 2 1/4 lbs) I use granny smith apples.

1 Tablespoons lemon juice (optional)

3/4 cup sugar

2 Tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Preheat oven to 375 degrees F. Prepare and roll out pie dough into two circles the same size. Line a 9 inch pie plate with a pastry circle.

If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apples slices. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.

If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.

Tender Grilled Pork Chops

You will love this recipe. Pork chops can be really dry sometimes. That is not the case with this recipe. So tender and juicy. I got this recipe from My Kitchen Cafe. Go visiter her blog, she has some very good recipes.

Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning or make your own*)

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.

Wheat Quick Pancakes

I had to put in this picture of my son watching me take this picture. I think he would have rather been eating the pancakes. My boys love these pancakes. We used to eat Bisquick pancakes and after making these for so long we can't eat Bisquick. This is another recipe that my mom always made. Love, love, love this recipe. It is also handy because you can make the wheat quick and keep it in the fridge. I keep mine in a ziplock bag and use as needed.

Wheat Quick

by: Julie Dansie

4 cups wheat flour

4 cups white flour

1/3 cup baking powder

4 tsp salt

1/2 cup sugar

1 1/2 cup shortening

1 1/4 cup dry milk (optional)

Mix all ingredients. Store in an air tight container in the refrigerator.

Pancakes

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk. ( I usually make the wheat quick with out dry milk. So when I make pancakes, I use milk.)

Waffles

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk, and 2 Tbsp vegetable oil.

Brownies

I have been making this brownie recipe since I was little. No matter how many brownie recipes I try, I will always come back to these. It calls for butter or shortening. I have used both with good results, I have also used half butter and half shortening. That also works. These brownies need to be frosted. I will give my mom credit for this recipe since she is the one who taught me how to make them. Thanks Mom!!

Brownies

by: Julie Dansie

1 cup shortening or butter

1/2 cup plus 2 Tbsp unsweetened cocoa

4 eggs

2 cups sugar

2 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

Melt shortening and mix in unsweetened cocoa, set aside. Cream sugar and eggs. Then add melted shortening and vanilla. Add flour, salt and baking powder and mix. Place in greased 9x13 pan. Bake at 350 degrees for 30 minutes. Stick a toothpick in the center if it comes out clean the brownies are done. When cool, frost with chocolate frosting.

Quick Skillet Italian Chicken

As I look at this picture I realize that it doesn't look all that appetizing. Please don't let that deter you from making this dish. It is so easy and tastes delicious. Maybe one of these days I will work on making better pictures.

Quick Skillet Italian Chicken

4 frozen chicken breasts

1 Tbs. olive oil

1 medium onion, chopped

1/2 cup green or yellow bell pepper, chopped

14 1/2 oz can Italian style stewed tomatoes

2 Tbs. lemon juice

1 12 oz pkg. Fettuccine (or other pasta)

2 Tbs. grated Parmesan cheese

1/4 cup black olives, pitted & sliced

Heat olive oil over medium high heat in large skillet. Add frozen chicken in single layer & saute 3 min. on each side or until lightly brown. Add onion, bell pepper, stewed tomatoes & lemon juice. Cover and simmer 25-30 min. or until chicken is no longer pink inside. While chicken is cooking, prepare fettuccine, according to package directions. Keep warm. When chicken is ready to serve, divide pasta among 4 dinner plates. Top with chicken breasts & tomato sauce and sprinkle with Parmesan cheese and sliced olives.

Beef and Broccoli

The fam really enjoyed this recipe and it was so simple to make. I think this will be a common meal at our house. I used what ever rice I had on hand. The broccoli had a great taste from being tossed in the oil mixture. Usually my vegetables are very plain so this was a nice change.

Beef and Broccoli

2 beef sirloin or ribeye steak, 1 inch think

1 cup jasmine rice

2 green onions, thinly sliced

4 cloves garlic, minced

4 tsp. sesame oil

2 tsp. sugar

2 Tbs. soy sauce

1 lb. broccoli florets

Place refrigerate steak in freezer for a few minutes so it's easier to slice. Prepare rice as label directs. Meanwhile, in a large bowl, combine 1 Tbs. sliced green onion, 1 tsp. minced garlic, 2 tsp. sesame oil, and 1/4 tsp. salt. Set aside. Take steak out of freezer and cut into very thin slices. Toss into a bowl with 1 Tbs. soy sauce, white parts of sliced green onion and remaining garlic. Set aside. In a 12 inch skillet, pour 1 inch of water and bring to a boil. Add broccoli and cook a few minutes until tender. Drain well and then add broccoli to first bowl of oil mixture and toss. Heat 2 tsp. sesame oil in same skillet and cook beef until you like it. Stir in remaining green onions and some salt and pepper. Then stir in remaining soy sauce. Serve with rice and broccoli.

Crock Pot French Dip

Here is any easy recipe that you can put in the crock pot and forget about it. It tastes sooo good. I don't have a picture but have had so many requests for this recipe that I have to post it without. Just know that if you try this recipe you will love it! I have also doubled the recipe and made it a freezer meal. It is a great way to make this easy meal even easier.

Crock Pot French Dip

4 lb chuck roast

1/2 cup soy sauce

1 bay leaf

3-4 peppercorns

1 tsp thyme

1 tsp rosemary

1 tsp garlic salt

beef broth - enough to almost cover the roast.

Put all ingredients in the crock pot and cook on low for 8 hours or until done. When done shred meat and place on rolls. Use juice for dipping.

Homemade Girl Scout Samoan Cookies

These samoan bars were quite good. They took some time but were pretty simple. The next time I would use less of the cookie base. It just seemed to thick to me and took away from the overall taste. I also used a bag of the carmel baking bits and they worked out fine. So if you want Girl Scout cookies any time of the year have fun making these.

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Easy Philly Steak Sandwiches

These are very good. I used left over roast from Sunday dinner, shred it and put it in with the Au Jus. I then saute the onions and peppers and put them in with the meat right before I am ready to serve. I made the rolls from a french bread recipe I found on another blog.

Easy Philly Steak Sandwiches

1 boneless beef roast (rump, sirloin tip roast, chuck, etc.) anywhere from 2 to 4 lbs

1 green pepper, sliced

1 red bell pepper, sliced

1 medium onion, sliced

mozzarella slices

1 McCormick Au Jus sauce packet

Hoagie rolls/buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour) One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

Giveaway

Deals to Meals is doing a great giveaway! You have to go check it out. They are giving away a Bosch mixer. This is of course something that I have been wanting for a very long time. I love to make bread but my Kitchen Aid just doesn't cut it. It is the smallest size they sell and I can only make 2 loaves of bread at a time. My small family goes thru 4 loaves of bread a week. My boys are still little, I can't imagine how much bread we will be going thru as they get bigger and eat even more. While your there sign up for Deals to Meals, it will make your life so much easier, and you will save yourself lots of money while adding to your food storage!

Chicken Fried Rice

This is such an easy recipe and a favorite at our house. I have also used leftover pork and it was just as good. The recipe calls for 1/2 cup of butter. I have never used that much. I only use about 1/4 cup. I can usually make this recipe in 30 to 40 minutes.

Chicken Fried Rice

1 to 2 chicken breasts or 10 chicken tenders ( cut into small pieces)

3 scrambled eggs

2 carrots (finely grated)

1/2 white onion (finely chopped)

3/4 cup frozen peas

1/2 cup butter

1 to 2 garlic cloves (crushed) or 1 tsp of garlic powder

2 cups white rice (not instant)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking. In a large frying pan cook chicken in small amount of olive oil, add carrots and onions and saute until clear.

Add frozen peas and cook until soft

In a separate pan cook rice then add to the mixture.

In another pan, scramble three eggs, chop finely and add to mixture

Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture

Mix all together well, add soy sauce to taste.

Thai Beef & Noodles

I have neglected this blog for long enough. I had a hard time cooking while I was pregnant. Hopefully I can get back into the swing of things and get cooking again. We have been eating really good lately because my mom was here, then Scott's mom, and neighbors and friends have been bringing meals. We really have been spoiled since Bryson was born. The following recipe is one that Scott's mom made while she was here. Scott liked it so much he said, " you should take a picture for your blog." So here it is. I hope you enjoy it as much as we did.

Thai Beef & Noodles

1 lb 1 inch thick sirloin steak

1/4 cup dry sherry

1 1/2 Tblsp. soy sauce

1 tsp ginger minced

1 tsp garlic minced

1 tsp sesame oil

1/4 - 1/2 tsp red pepper pods crushed

2 cups Ramen noodles or linguine

1/4 cup chopped green onion tops

Marinate steak in mixture of sherry, soy sauce, ginger, garlic, sesame oil and pepper pods. Save Marinade

Cook steak in large skillet on medium high heat for 12 - 15 minutes total, turning once.

Remove steak from skillet and keep warm.

Prepare noodles.

dissolve 2 tsp cornstarch in 1/4 cup water. Mix with reserved marinade. Boil this mixture in skillet for 1 minute until thickened. Add noodles to this sauce and stir.

Serve sliced steak on top of noodles. Sprinkle with green onion tops.

Carne Asada Tacos

I apologize for not having a picture for this. I hope to make it again soon so that I can remember to take a picture. This is a new twist on tacos and we really liked it. Very easy and you can also freeze the left over meat for another meal. I however used the left overs to make Philly Cheese Steak Sandwiches which were really really good. I will post that recipe some time soon. I found this recipe on Deals to Meals.

Carne Asada Tacos (freezer meal)

5 lbs. Roast Beef, cooked, shredded
Or 5 lbs. Steak, grilled and sliced thinly
1 T. Montreal Steak Seasoning
1 onion, sliced thinly
2 limes, sliced thinly
1 T. Beef Bouillon

Pico de Gallo Salsa:
5 large Tomatoes, diced small
1 bunch Cilantro, diced coarsely
1 large onion, diced small
½ c. Lime Juice (approximate)
Salt & Pepper to taste

Tortillas Coijita Cheese

Cook roast in crock pot (4-6 hours). Season meat with steak seasoning, bouillon, lime slices and onion in crock pot. Place meat mixture in flour tortilla. Top with cheese and Pico de Gallo salsa.

EZ Wheat or White Bread

This is the only wheat bread recipe I make anymore. I love it because you can slice it really thin. Most homemade wheat bread you have to cut think or it crumbles. I use my bread mostly to make sandwiches so this is perfect. I got this recipe on Everyday Food Storage. I put everything in the bowl and then mix it. It turns out perfect every time. I also double the recipe so I can get two loaves. When I double it I put it 5 cups of flour and then add a tablespoon at a time until it pulls from the side of the bowl. Usually it is about 5 1/4 cups of flour.


EZ Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Very Berry Pie

This is a very Delicious pie and so easy to make. I made this for Mothers Day. I know I am a little late posting it. I forgot to take a picture after it came out of the oven because we had to leave to go to dinner at my brothers. So here it is before the oven. The crust recipe is also amazing. They are both from my Lion House cookbook.

VERY BERRY PIE

1 bag (16 ounces, no sugar added) frozen boysenberries
1 bag (8 ounces, no sugar added) frozen blueberries
1 bag (8 ounces, no sugar added) frozen raspberries
1 ¾ cups sugar
½ teaspoon salt
½ cup cornstarch
Pastry for two 2-crust pies

Thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries. Mix well with rubber spatula. Fill crusts, and bake at 375 degrees for 45 to 50 minutes or until golden brown. Makes 2 pies.


This recipe for pie dough is so easy because you can make it in your mixer. I use 1/2 cup butter and 2/3 cup shortening instead of using margarine and lard. I never have lard on hand. It works every time. Please try this pie dough recipe, you won't be disappointed.

Lion House Pie Dough

1/4 cup butter
1/4 cup margarine
1/3 cup vegetable shortening
1/3 cup lard
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
3 cups unsifted all purpose flour
1/2 cup cold water (may need 1 tablespoon more water)

In a mixer cream together the fats. Add sugar, baking powder, salt, and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer. (This crust can also be made using the traditional pie crust method, by hand-cutting fat into dry ingredients.)

Roll out half of the pastry very thin. Line a pie pan. Trim pastry 1/4 inch beyond rim of pie pan. Roll out remaining pastry for top crust. Cut several slits or a fancy design near center. Fill bottom crust. Moisten the edge of the bottom crust and center top crust over filling. Open slits with knife (steam must escape during baking). Trim the top crust, letting it extend 1/2 inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom crust and flute. Bake according to directions in individual recipe.

Makes one 9-inch two-crust pie. This is a very pliable, tender, easy-to-handle dough. If you are making an 8 inch pie, extra dough may be wrapped well in plastic wrap and stored in the freezer for future use. Leftover pie dough makes excellent tarts.

Creamy Chicken Enchiladas

This was a nice change from the regular chicken enchiladas I make. It adds a little spice to the already fantastick taste of chicken enchiladas. I think the only change I would make is use a little less chili powder as it was really spicy for me. I know my husband really liked it and probably didn't mind it being that hot. If you are looking for a spicy change to chicken enchiladas this is it.


CREAMY CHICKEN ENCHILADAS
www.RecipeGirl.com

One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray.

2. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.

Servings: 6

Fettuccini Alfredo Chicken Pizza

I know this is not a very good picture. I forgot to take a picture before everyone started eating. This was so good. I am a fan of pepperoni pizza and don't venture off from that much. I am very glad I tried this because it is my new favorit pizza. The recipe calls for some vegetables to be put on the pizza but I decided to leave them off. I know I should add them to make it a little healthier but I decided we could have a salad on the side and get the same effect.

Fettuccini Alfredo Chicken Pizza

1 Pizza dough recipe (or Flat Pita Bread-not pocket pitas)
1 1/2 c. ranch dressing
1 T garlic cloves, minced
2 t. basil
1/2 c. shredded Parmesan Cheese
2 lbs. cooked chicken or sausage (or 1 lb each)
Green Onions
Vegetables (Mushrooms, Zucchini, yellow squash, onions, etc.) diced or cut thin
Tomatoes diced small
Mozzarella Cheese

Preheat pizza stone at 400 degrees. Roll out crust, or lay pitas on stone. Mix ranch, parmesan, basil and garlic in bowl. Saute meat and vegetables together until soft. Put sauce on pitas or dough, put meat mixture on top and then sprinkle with mozzarella cheese. Bake at 400 until golden brown. Makes 2 pizzas and serves 6.

(I put mine on a cookie sheet to bake at 400 degrees for about 15 - 20 minutes.)

Fast and Easy Pizza Dough

3 cups flour, more or less
1 T honey, heaping
1 T oil, heaping
1 cup warm water
1 T yeast
1/2 t garlic salt

Preheat oven to 475 degrees. (if using a pizza stone, let stone heat for at least 30minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone.) If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. if baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.

Cinnamon Swirl Cake

I made this cake for Easter breakfast. My husband loves cinnamon rolls and would have me make them once a week if I would. I however will not. This recipe gives you a cinnamon taste with much less work. It was very easy to make and tasted wonderful. If you are looking for a healthy recipe this is not it. However do not pass up this recipe. Make it for a holiday then you won't feel so guilty.

Cinnamon Swirl Cake

1 cube butter, softened
1 1/2 cups milk
2 eggs
2 tsp. vanilla
3 cups flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt

*Mix together and pour into a 9X13 pan.

Then mix:
1 cube melted butter
2/3 cup brown sugar
1 T. flour
1 T. cinnamon
*Pour on top of yellow mixture and swirl in using a fork. Don't mix completely. Bake at 375 for 30 minutes.

Drizzle with frosting:
1/2 cube butter, softened
powdered sugar
some milk
1 tsp. vanilla
dash of salt

Lemon Yogurt Cake

My boys and I loved this cake. The cake itself did not have a lot of lemon flavor so I think next time I might try making it with lemon yogurt instead of plain to see if that changes anything. I would also say it is almost better the second day after it has time to sit and soak up all that lemon sugar that you pour over it. This is another recipe from sisterscafe.blogspot.com


Lemon Yogurt Cake
Recipe from Ina Gartin


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


For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.


For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.