Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream*

Biscuits sausage patties and bacon for serving

Steps

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.

*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.

4 1/2 cups shredded carrots
1 (8oz) can or 2/3 cups crushed, unstrained pineapple
3/4 cup raisins
1/2 cup mayonnaise
1/2 cup and 2 tablespoons sugar
1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)

Makes 13-14 servings

Simply mix all ingredients together and enjoy!  How easy is this.  

Note:  Finely shredded carrots do work the best for this recipe.  It's a little elbow grease, but use your box grater on the fine setting, turn on some music and start grating... 

They even give us a link to download a recipe card, what a great company this is.  Here's the click

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Ingredients

1 box of Brownie Mix, my favorite is Ghiradelli
1-11 oz. jar of Hot Fudge Sauce, Smuckers is great, so is Mrs. Richardson
3 large Eggs
1/3 cup Canola Oil

9x5 Loaf Pan

Steps

In a med bowl combine all of the ingredients, mix until smooth.

Spray a 9x5 loaf pan with cooking spray and fill about 3/4 of the way up.  Bake it at 350 degrees for approximately 45 minutes, or until it’s cooked all the way through.  Test at 45 minutes and if it isn't done and it looks like it's getting too brown, poke holes in foil, make a tent and put over it loosely to finish cooking.

Note:  I'm a big believer in parchment paper slings, because your bread will lift right out.  Just spray the pan, take parchment paper, and fit lengthwise in the pan with the sides hanging up at the top, spray the parchment paper and your bread will lift right out.  Just let it cool about 10 minutes and go for it.  Here is an example for you.  Trust me, best tip EVER!

Serve it warm and gooey with a cold glass of milk or a cup of coffee.  SO . GOOD ! 

Oh, this is a good one.  It's fresh, zingy, deliciously wonderful rice and this is coming from a girl who doesn't care for cilantro.  But in this dish, it just brings it all together.  I made her entire meal from an episode on Magnolia Table and it was delicious.  I'll be doing this again soon, for sure.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 cup basmati or long-grain white rice ~ I used basmati
1 3/4 cups chicken broth
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps

In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.

Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.

Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.

Legend says that Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.

Ingredients

2 cups all-purpose flour 250 grams
1 ½ teaspoons baking powder
½ teaspoon salt
6 oz unsweetened chocolate chopped (170 grams)
2 sticks unsalted butter 230 grams
3 cups sugar 600 grams
6 large eggs
1 tbsp. pure vanilla extract
1 1/2 cups chopped walnuts plus more for garnish

Rum Glaze

6 tbsp. unsalted butter 84 grams
4 oz. unsweetened chocolate chopped, always buy good quality chocolate
1/2 confectioners’ sugar
Pinch of salt
2 tsp. pure vanilla extract
4 tbsp. dark rum or brandy 56 ml

Steps

Preheat the oven to 375°F. Grease a 9×13 inch metal baking pan.  Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out.  Also spray both the pan and the parchment paper with cooking spray. 

In a small bowl, whisk together the flour, baking powder, and salt.

In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.

In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.

Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.

Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectioners’ sugar and salt. Stir in the vanilla and rum, and keep warm.

Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.

Notes

You can also sprinkle some chocolate chips on top before baking. 

HALF BATCH:  Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210.  Brownies will puff up and sink a bit as they cool. 

Filling:

1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
 6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Note:

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten

1 package of refrigerated Pillsbury crescent rolls
1/3 cup of good quality lemon curd
6 tablespoons turbinado (coarse) sugar (you can just sprinkle on regular sugar if you don't have this)
milk to brush tops of rolls
ground cardamom to dust 
confectioner's sugar to finish
sprinkle of sesame seeds for a little crunch (optional)

Preheat your oven to 375 degrees. Line a baking tray with baking parchment.   Lightly spray the paperwith nonstick spray.  Set aside.

Unroll the crescent rolls and separate them at perforations. Place one portion of lemon curd at the wide end of each roll.  Gently spread it down about half way the length of the dough towards the point, being careful to not spread the curd all the way to the edge. 

Roll up, starting at the wide end towards the small point, totally encasing the lemon curd.   Twist each end into a crescent shape.  Then pinch one end closed and place each on the prepared baking sheet, narrow pointed side down.  Brush each with some milk. 

Sprinkle with the coarse turbinado sugar and dust lightly with ground cardamom if desired.

Add a few sesame seeds and serve...

Bake for 10 to 15 minutes, until golden brown.  Remove from the oven.   Serve warm and dusted with confectioners sugar.  

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#lemon #croissants #lemoncrescentrolls #pillsbury #pillsburycrescentrolls #brunch #homemade #jancooksrealfood #jancancook #janspicx #yummy #foodie #yummydessert

Ingredients:

1 pkg. White Cake Mix, plus ingredients to prepare
1 pkg. Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter

Directions:

Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes.  A 10 inch cheesecake pan will also work. Cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.  And finally, a dusting of powdered sugar just finishes it off...

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)

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#lemon #lemoncake #lemoncreamcake #olivegarden #olivegardenlemoncreamcake #yummy #foodie #homemade #easterdessert #jancooksrealfood #jancancook #janspicx

This lemon pie in a jar is an easy no-bake dessert that won't cost you a lot of calories.  I make it with crushed graham crackers, but you can also make it by putting a vanilla wafer in the bottom of the jar and layering pudding and then another vanilla wafer in the middle.

Ingredients

2 cup nonfat Greek yogurt
1 package fat free, sugar free lemon pudding mix
1 tablespoon lemon juice
1 cup crushed graham crackers or 8 reduced fat vanilla wafers
6 tablespoons whipped cream or Cool Whip

6 small sauce jars

Steps

In a medium bowl, beat the nonfat Greek yogurt with a hand mixer until stiff peaks form.

Add the lemon pudding mix and lemon juice and beat to combine.

Prepare the jars by placing crushed graham crackers or a vanilla wafer in the bottom of each jar. Top with 1/3 cup yogurt mixture and one tablespoon whipped cream or Cool Whip.

Crush remaining graham crackers or two vanilla wafers and top each lemon pie with cookie crumbles.

Makes 6 jars

#puddinginajar #lemonpuddinginajar #pieinajar #lemonpie #ww #weightwatchers #jancooks #jancooksrealfood #janspicx #yummy #yummyfood #homemade #lowcalorie #dietdessert

1 (large) bottle white wine, I prefer Pinot Grigio, just use your favorite
1 ( 12 ounce) can  frozen lemonade
1 cup Triple Sec
1 cup simple syrup
1 large can pineapple tidbits with juice1 orange, halved and sliced thin
1 lemon, halved and thinly sliced
6, 8, 10 strawberries, sliced, you decide how many
1 can lemon-lime soda  (7-up, Sprite, Sierra Mist or Ginger Ale works, too)
Whole strawberries, or lemon or orange slices, for garnish
Maraschino cherries, for garnish, drain and path them dry so they don't turn the sangria pink

Steps

Directions

These are such a fun cookie to make and they they are infused with fresh, bright, lively lemon flavor.  Heart be still 💛  No wonder these are award winning cookies.  A cup of afternoon tea and a few of these cookies and your mood will instantly be as bright as the flavors in these delicious morsels of puckery, lemony goodness.  Try them, you will see what I mean...

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
Scant 1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Steps

Preheat oven to 350 degrees. Prepare baking sheets by covering with parchment paper, using a Silopat or spray baking sheets with non-stick cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.

Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Refrigerate dough for one hour.

Pour powdered sugar onto a large plate, then roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 5 minutes before transferring to cooling rack.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 

Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

I make so many recipes with lemons that I always have a bottle of Minute Maid Frozen Lemon Juice in my fridge or freezer, sometimes multiple bottles, just because...  I don't always have fresh lemons and this works just as well and you don't have to squeeze.  Don't confuse this frozen lemon juice with frozen lemonade, two different products.

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon fresh lemon juice
3 tablespoons lemon zest, you never can get too much lemon zest 
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2 Tablespoons fresh lemon juice

Directions:

Combine flour, baking powder, and salt in a small bowl. Whisk together and set aside.

In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the oil in the lemon and makes the cookies more fragrant.

With electric mixer, beat butter and sugar and lemon mixture together until light and fluffy. Beat in egg, lemon juice and vanilla extract. Mix until smooth.

Slowly beat in flour mixture on low speed until blended. Either roll cookies in a ball or drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice. Take a spoon and drizzle each cookie with the glaze, or you can turn the cookies upside down and dip in the glaze.

Note:  I take a baking sheet, put a rack on it to let glazed cookie sit on until the glaze sets.  This prevents messy cleanup in case some of the glaze runs off of the cookies.

Ingredients

2 salmon filets
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1 tsp. lemon pepper
3/4 cup seasoned bread crumbs, or you can use Panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green
2 teaspoons lemon zest
2 tablespoons dried dill
1/4 teaspoon dried thyme leaves

Steps

Heat oven to 375°F. Spray shallow baking pan with cooking spray. 

Melt butter and whisk in lemon juice.

Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter lemon mixture. Sprinkle with salt.

Mix crumbs, cheese, onions, lemon zest, dill and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.  

Optional:  Finish with a drizzle of fresh lemon juice and serve over a bed of wilted spinach
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#salmon #lemon #dillsauce #yummy #yummyfood #healthyfood #healthy #foodie #jancooksrealfood #jancancook #janspicx #delicious #sushi #seafood #fishing #instafood 

FOR THE CRUST

6 ounces saltine crackers (about 1 sleeve or 36 crackers)
⅛ teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup

FOR THE FILLING:

1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream ~ I use Half and Half
1 tablespoon grated lemon zest plus ½ cup juice ( 3 lemons)

FOR THE TOPPING

½ cup heavy cream, chilled
2 teaspoons sugar
½ teaspoon vanilla extract

~ or forget whipping the cream and just use Cool Whip ~

Steps

Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses).

Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish.

Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.

To make the filling – whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined.

With the pie plate on the baking sheet still, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.

For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.

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#lemonpie #cracker #crackerpie #northcarolina #northcarolinacrackerpie #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx 

It's not even much of a recipe, it's just a process, an easy process with amazing results.

Pick up a tub of lemon curd and a box of pancake mix at the grocery store, grab some berries and that's all you need.

Here's The Process

Make pancakes using your favorite mix, Krusteaz, Bisquick, Hungry Jack, whatever floats your boat.  If you're really short on time you could thaw frozen pancakes, but that's taking it a bit far, even for me.  Freshly made is always better.  Notice I didn't say "homemade" because that would entail measuring, mixing, folding, all time consuming things that you may not have time for or want to do.

Before you make your pancakes, warm the lemon curd in the microwave, stir it, then make your pancakes and start to assemble, spreading the pancake with lemon curd, then rolling with the seam tucked underneath.  As you build them,  you can put them in a very low temp oven, 225 degrees, on a baking sheet covered with a slightly damp towel to keep warm while filling and rolling the rest of them.  

Now how easy was that. Scatter around a few blueberries and raspberries, sift a bit of powdered sugar on top and if you feel really ambitious and want to knock it out of the ballpark, make a quick raspberry sauce for the top.  Don't forget the ice cream, that's the best part.

Again, this all about easy, just take a big scoop of raspberry jam, thin it out with some hot water until you get the consistency of syrup, put it in a pretty little serving pitcher,  your guests will never know how easy this was and think you went to a lot of trouble to make them a really special breakfast.

Well, it is really special, it just happens to be really easy.  

And shhhhhhh, it's our secret, I'll never tell. 🤫

This is my favorite dessert of all time.  This recipe dates back to the 60's and it's positively scrumptious.  Sometimes. you just can't beat old school and nothing compares to this in our family, it's one of those recipes that spans the generations and we will make forever.  It's timeless and it's just sinfully delicious.

Graham Cracker Crust

I make this in the food processor, it's so easy.  No food processor, no worries.  Just put the crumbs in a large baggie and crush with a rolling pin or a glass, then combine with the sugar and melted butter.

1 sleeve of graham crackers broken into pieces
1/3 cup of sugar
1/4 cup of melted butter

Combine all and pulse until combined.  Spray pie pan with cooking spray, and pat in the graham cracker crumbs, using a measuring cup to smooth and get close to the edges.  Homemade crumbs are so good, they are more coarse and gives you more graham cracker flavor.

Bake at 375 degrees for 7-8 minutes until it starts to brown.  

Cool before adding filling

Lemon Cream Cheese Filling

8 ounce) package cream cheese, softened at room temperature
1 can of Eagle Brand sweetened condensed milk, don't get the low fat, go for it with fully leaded original, it's so much better
1/3 cup lemon juice - can substitute ReaLemon
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Steps

Beat the cream cheese with a mixer on high until fluffy. Fold in the condensed milk, lemon juice and vanilla by hand, until blended. Pour the filling into the crust and refrigerate for at least 3 hours. Top with the pie filling, chill thoroughly before serving in pan covered with aluminum foil.  I always place toothpicks vertically in the pie so that the foil doesn't smash the cherries. 🍒 #cherry #cherrypie #cherrycheesecake #cheesecake #food #foodie #yummy #yummyfood #jancooksrealfood #jancancook #janspicx #foodporn #fruit #dessert #delicious #sweets #pioneerwoman

Ingredients

2 large Skinless Boneless Chicken Breasts – sliced horizontally into 1/2″ thick cutlets
1 cup All-Purpose Flour
1 teaspoon salt
1 teaspoon pepper
2 tbsp Olive Oil
2 large Lemons – 1/2 sliced thin and 1 1/2 juiced
1 clove Garlic – Chopped fine
1 1/2 cups Chicken Broth
3 tbsp Capers – Drained and Rinsed
4 tbsp Butter divided – 2 tbsp for sauce, 2 tbsp for pasta
1 lbs Linguine Noodles

Steps

Pre-heat oven to 225 degrees  and put water on stove to boil for pasta

Slice chicken breasts horizontally or butterly them and flatten to about 1/2″ thickness and slice into cutlets. I've found an easy way to do this is to place them between parchment paper and pound with a cast iron skillet. This is very fast, I usually do this on the concrete patio or garage floor.  Why?  So I don't break the countertop.  Try it, it works great.  

Salt and pepper the chicken on each side and allow to sit for a few minutes. While the chicken is resting, heat a large saute pan to medium heat and add the olive oil.

Dredge the chicken in flour then pan fry for about 3-4 minutes on each side. When fully cooked, place chicken on a dish and place in the warm 225 degree oven on until ready to serve.

Slice 1/2 lemon into then slices removing any seeds. Juice the remaining 1 1/2 lemons, you should have 1/4 – 1/3 cup of juice.

Leave the bits from the chicken in the pan and add the chopped garlic to the over medium heat stirring occasionally for about 1 min until fragrant. Add chicken broth and bring to a slow boil, then add lemon slices. Allow to slow boil on medium to medium-low for about 5 mins stirring occasionally. The sauce will reduce and slightly thicken.

At this point, add the pasta to the boiling water.  Linguine will take about 10 mins  If using a different pasta, follow the directions adding to the water in order to time the pasta being al dente just after you complete the sauce.

After the sauce has cooked down add lemon juice and capers and allow to cook another 5 minutes stirring occasionally. Add 3 tbsp of butter and stir until fully melted and mixed in. Remove from heat and set aside.

Remove pasta pot from heat, drain pasta, return to the pot and add 2 tbsp of butter. Mix throughly.

To serve, add pasta to each plate with 2 cutlets then cover with sauce and a slice or two of lemon (for garnish)

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#lemon #chickenbreast #foodie #food #yummy #yummyfood #chickenpiccata #lemonsauce #jancooksrealfood #jancancook #janspicx #lemonchicken #schnitzel #chickenschnitzel #giada #inagarten #pasquale

This recipe has oil and sour cream, so they are very moist muffins and the combination of lemon and blueberries give them that special zing.  

Ingredients

⅔ cup sugar
1 large egg
1/3 cup sour cream, can substitute yogurt
½ cup vegetable oil
⅓ cup milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1 1/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup blueberries, fresh or frozen

Turbinado sugar, optional but I like to dust the tops of the muffins with this coarse sugar before putting them in the oven to bake.

Instructions

Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners or spray with cooking spray.

Mix the dry ingredients in a bowl, and in a separate bowl mix together the wet ingredients.

Mix the wet and dry ingredients togetheruntil just combined. Gently fold in the blueberries, Don't overmix and don't use a mixer, do this by hand.  If you are using frozen blueberries, shake them with just a bit of flour, about a tablespoon, so they won't sink to the bottom of the muffins.

Spoon batter into the muffin cups until 3/4 full.

Bake for 25-30 minutes on middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

Let cool 10-15 minutes before removing.   I love warm muffins, so I usually reheat for a few seconds in the microwave.

I love huge, oversized bakery style muffins and I'm also a fan of what I call fancy muffins, the kind you see in muffin shops with the muffin tucked into a parchment paper tulip cup.  You can take 5x5" parchment paper squares, put them in your muffin tins, then use a measuring cup to press them evenly into the muffin tins, or... you can just buy them on Amazon already formed in the tulip shape.  They're inexpensive, and easy peasy.  

It's Taco Tuesday and how fresh are these fish tacos.  You don't need to go to a restaurant when you can make these at home, they're fast, easy and delicious and the price is right.  You can have these on the table, start to finish, in less than thirty minutes.

1 tablespoon butter
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/2 pound cod fillets

leaf lettuce leaves
3 cups coleslaw mix
1/2 cup cilantro leaves

8 flour soft shell or hard corn taco shells, warmed

DIRECTIONS

Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon juice, lemon zest, salt and pepper. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.

Add coleslaw and cilantro to skillet; stir until coated and heated through.

Break fish into bite-sized pieces.

Fill each taco shell with coleslaw mixture and fish. Add toppings, if desired.

TOPPINGS

Pico de gallo
Avocado chunks or Guacamole
Sour cream
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#tacotuesday #taco #tacos #fishtacos #cilantro #avocado #guacamole #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #jancancook #foodie #food

However, my mother had the best recipe from the 70's for a lemon pound cake made with a cake mix and lemon pudding, everybody loved her cake and I've made it countless times, so when I found this recipe, I was intrigued because it's basically the same asmother's recipe, except you are swapping out greek yogurt for the 3/4 cup of oil she used.  I'm betting that this cake is a winner, that greek yogurt is going to make it really moist.  So, this is on my short list to make this week, because it just is...

1 box of lemon cαke mix
1 smαll box of Instant sugαr free lemon pudding mix
4 eggs
¾ cup nonfαt plain Greek yogurt, or if you want this really lemony, use lemon Greek yogurt
¾ cup of lemon juice
¼ cup of wαter

This would be good with just a dusting of powdered sugar, but if you don't mind the calories in a glaze, here you go....

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract

DIRECTIONS:

Preheαt oven to 350 degrees

Sprαy the inside of α cαke pαn or Bundt pαn with α no point non-stick sprαy

Combine the pudding mix, cαke mix, yogurt, wαter, αnd ¾ cup of lemon juice in α lαrge bowl

Whisk until combined but don’t overbeαt the mix

Pour into your pαn αnd bαke αccording to cαke mix box instructions.  Typically a Bundt cake takes about 50-60 minutes for a toothpick to come out clean, but I would check it at 40-45 minutes.  I've baked so much, my nose always alerts me when a cake is done, but don't do what I do, check your cake!

To mαke the glaze, combine the powdered sugar, milk, lemon juice and vanilla extract and whisk until combined and the right consistency to drizzle.

Drizzle icing over the cαke αfter it hαs cooled completely.

I don't have the nutritional information for this, maybe someone can put it through WW nutritional app and let us know the points.

Nordic Ware makes this Bundt pan with the unusual shape in my picture.  Nice, huh.  I've always wanted to buy it, just never did, but maybe the time is right.  Maybe for you, too 😉

This is the perfect Easter dessert, the kind of cake you pay a fortune for in an upscale bakery, yes, it's that good.  This cake is delicious, I mean seriously, decadently, wonderful, too marvelous for words!  I've baked cakes for years, and this one is in the top five of the best ever.  I adapted it from a recipe from Sugar & Spice by Celeste, it's a "must try" if you are a lemon lover.

This cake is a project, done in steps.  It's the kind of cake you make a day or so ahead and let it age.   This is definitely a labor of love and the results are so worth it.

Originally Adapted From: Foster, Sara. 'The Foster's Market Cookbook'. Random House. New York: 2002.

Ingredients:

Lemon Curd:

Coconut Cake Recipe:

6 large eggs
2 1/2 cups (325 grams) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar, divided
1 tsp coconut extract
1 3/4 cups (420 ml) buttermilk
1/2 tsp cream of tartar

Frosting:

2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Garnish:

2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)

Directions:

Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (177 degrees C). Butter and flour two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).

Coconut Cake: 

While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: 

In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

To Assemble: 

With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.

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My Tweaks:

Lemon Curd - I make this a couple of days ahead, just like her recipe, except I used 1/2 cup of fresh lemon juice, because we love tart lemon curd, and added extra lemon zest.

Cake Batter:  I omitted the coconut extract, and added an extra splash of vanilla, because I didn't want the coconut flavor, I would rather have the lemon favor with just the coconut on the top.  

Frosting:  This was time consuming, but worth it.  I beat the mixture for four minutes on low, then four minutes on high, to get the soft peaks, then additional two minutes.  Very time consuming over a hot pan of water, but totally worth it.  

Assembly:  I totally dropped the ball on this the first time I made it, but made notes so the next time I wouldn't have issues.  I took a shortcut and instead of splitting the layers and putting lemon curd between each layer, I just put lemon curd on top of the first layer, then icing, then put the other layer on top, and it wanted to slide off the bottom layer.  I then put on more lemon curd and iced it.  

Next time I made it like Celese says, and split the layers, and add the lemon curd and it worked so much better.   I still won't put coconut between the layers, just on top, as not everyone in our family is a fan of coconut.

However, if you don't care about presentation, you could always bake this in a 9x13 pan, with lemon curd on top, and then the frosting.  

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When I read this on Magnolia's webpage, I knew it was something I would love.  Her recipes never fail, and this was one of the best I've tried.

 I adapted it just a bit, I use Cool Whip instead of heavy cream, because...  it's a pain to whip the cream, and the calories are out the wazoo.  Sometimes I also make it with Fat Free Eagle Brand Milk, it's not as rich as the original, it's just your choice if you're trying to trim some calories off the recipe

Ingredients

Crust:

1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar

Pie Filling:

2 (14 ounce) cans Eagle Brand sweetened condensed milk
3 egg yolks
⅔ cup lemon juice
Dash of salt

Whipped Cream:

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps

Preheat oven to 350 degrees F.

For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

Note:  I like to make my own graham cracker crumbs, they are just so much better.  I just break up a pack of graham crackers and put them in the food processor, add the sugar and the butter and pulse until combined.  Easy peasy and so much better than the premade box of crumbs you buy in the store.  Why?  Because they are coarser if you crush them yourself and have a better texture. Just my opinion.  Of course you could just buy a premade graham cracker crust, but don't do that, those things are skimpy and not fresh like they are when you make them yourself.  

For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

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