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Lazy Summer Lemon Blues Cake


This one is a bit time consuming but worth every minute!

1 Duncan Hines Lemon cake mix

4 eggs

3/4 cup half & half

1 stick melted butter

2/3 cup sour cream

1 4oz box instant lemon pudding

2 1/2 cups fresh or frozen blueberries

Combine cake mix and dry pudding mix add eggs and beat til smooth

add half & half, butter,sour cream and mix well, batter will be very thick.

Gently fold in blueberries.

Pour into two round cake pans.  Bake at 350 degrees  for  40 – 50 min.

Cool in pans,  wrap in plastic and place in freezer til ready to frost.



2t Lemon Zest

2/3 cup fresh squeezed lemon juice

1cup granulated sugar

4T softened butter

2 whole eggs and 4 egg yolks

Use a double boiler.

Whisk together eggs and yolks, sugar and lemon juice.

Put butter in but do not stir

place on top of double boiler and let butter melt, stirring occasionally.

Once butter is melted stir continously about 15 min. until thickened.

Remove from heat and gently stir in lemon zest. Refrigerate at least

3 hours before using.



1 cup softened butter

1/2 cup lemon zest

1/4 c fresh squeezed lemon juice

5 c powdered sugar

1/2 t vanilla extract

2T sweetened condensed milk

3T french vanilla coffee creamer (liquid)


put all ingredients in medium bowl and beat til smooth


Pipe some frosting around the top rim of the first layer so you have a type of barrier that will keep the lemon filling from oozing out the sides of the cake. (See above pic.)

Fill the middle with the Summertime Lemon Curd and place the top cake layer in place.

Carefully frost the sides and top with the Sunny Lemon Buttercream and garnish with a few blueberries.  Keep leftovers in refrigerator (if you have any!)








Secret Tips for Better Cakes


1: Look at the directions on the cake mix.
2: Add one more egg (or add 2 if you want it to be very rich).
3: Use melted butter instead of oil and double the amount.
4: Instead of water, use whole milk.
5: Mix well and bake for the time recommended on the box.

Do not under bake or over bake. the toothpick test works best.


Granny Wendys Sugar Cookies

ImageThese are the big, soft, and puffy cookies you remember…………yum!!!

2C Sugar

1C shortening

2 eggs

1T vanilla

2t baking powder

1t baking soda

41/2 c all purpose flour

1 C buttermilk

Preheat oven to 375 degrees.

Combine dry ingredients and set aside.

Cream shortening and sugar til smooth.  Add eggs and beat with mixer. add vanilla.  Add four mixture (dry ingredients) a cup at at time, alternating with buttermilk until both dry and liquid are mixed. Dough will be slightly sticky.  Refrigerate dough for several hours, and then either roll out and cut or roll into balls. I roll into balls and coat balls with sugar, place on greased cookie sheet and flatten slightly.  Bake at 375 for 15 min ( length of time depends on size of cookie the smaller the cookie the less time needed).

Snickers cake


This cake is much easier than it looks. You can take any flavor cake mix and combine it with any frosting of your choice, add an interesting filling and top it with your favorite candy pieces.  This one is obviously, snickers candy bars.  I use the small snack sized squares and cut them in half.  I prefer dark chocolate fudge cake mix.  Take two boxes, mix according to the directions on the box. Bake two of them in two 9 x 2 round pan. Cool completely before adding frosting or filling.  I make the filling for this cake. 1/2 a 12 oz jar of  Peanutbutter (crunchy or smooth, your preference) and 1 can of buttercream frosting. Mix with mixer and spread over bottom layer, using all, it will be thick.  Place top layer on the filling and frost with two cans of Milk chocolate frosting.  I decorate the top with the snickers, cut in half and then drizzle carmel and hot fudge topping over it all. (this is just ice cream topping).  In this picture there are white puffs on the top, those are a white fluffy frosting (Betty Crockers fluffy frosting mix) but not necessary unless you want to add this.

Like I said, you can do this with just about any candy.  I made one for a friend, who loves almond joy.  The filling was vanilla frosting, a couple of drops of coconut flavoring, mixed thoroughly with a mixer, and of course, half a bag of shredded coconut.  I topped it with almond joy candy bars and chocolate covered almonds.  a sprinkling of coconut on the sides made it look delectable!

Homemade Creamy Potato Soup


Homemade Potato Soup! nothing better on a cold wintery day! Easy to make and yummy to the tummy!
5 large potatoes peeled and diced. 1 pkg instant onion soup mix. place both ingredients in large pot add enough water to cover potatoes and boil. while potatoes are boiling, in a small mixing bowl add 2 cups of regular flour. make a “well” in center and add two whole eggs slightly beaten. mix with fork. mixture should be fairly dry and crumbly. should not hold together…..these are the rivels …when potatoes are fork tender but not mushy, add about 2 cups of diced ham, more or less to your preference, then add the dry ingredients and boil at full boil for about 3 minutes, til the rivels are done, they will be cooked through and not mushy. If the mixture in the pot thickens too quickly, and is in risk of burning, add more water. Just enough to keep it a soup consistancy. when cooked, remove from heat and add enough milk to make the desired consistancy. I normally add about 4-5 cups or more. depending on how thick the soup is and how thin I want the soup to be. you will know as you stir the milk in.
once you make this and see how easy it is, and how good it is, you will see this is a “keeper”!Image

The secret to Flavorful and Creamy Mashed Potatoes

These are to die for!!!

I use Idaho potatoes for the most flavor.  Wash, scrub and peel about 10 large potatoes.  Dice them and put them in a large pot.  Add just enough water to cover the potatoes.  Bring to a boil.  reduce heat to med. high and boil til tender.  Once you can easily mash them with a fork, remove from heat.  Do not pour off all of  the water.  Keep about 1/2 of the water.  put water and potatoes in a large bowl and use a mixer to mash them completely. add about 1 tbs. of coarsely ground black pepper.   add 1 stick of real butter.  it will melt while you beat it into the potatoes.  Now turn the mixer on high and whip the potatoes til they are smooth and creamy.  The secret is using the water you boiled the potatoes in.  This is where alot of the flavor is lost when you throw it out.  And the black pepper adds just enough to bring out the flavor of the potatoes.  You can add milk if you like but you really don’t need to.


Fairly easy and very tasty!

2 lbs. Lean ground beef ( I use ground chuck ),  1 stalk celery diced.   1 small onion chopped.  2 whole eggs, beaten.  1/2 tsp freshly ground black pepper.  1/4 cup milk.  about 10 saltine crackers, crushed.    1 can cream of mushroom soup

in a large bowl, combine all but the mushroom soup.  mixing til well blended.  shape into a loaf in a  large pan or crock pot.  cover with mushroom soup. do not dilute.  Bake in 350 degree oven covered for about  45-55  min.  is done when juices are running clear.  (no pink)  If you put it in the crock pot just leave it on low for 2-3 hours.  This makes its own gravy.

now how easy was that?