Friday, February 8, 2013

Light Lemon Cake

There is no summer party with our family that you will not find this delicious cake. 
Made with a cake mix it goes together quickly but the results are perfect every time.

Light Lemon Cake


1 pkg. lemon cake mix ( you can also use a yellow cake mix )
1 pkg. (3.4 ounces ) instant lemon pudding mix
1 3/4 c. water
2 eggs


3/4 c. milk
1/2 tsp lemon extract ( optional)
1 package ( 1 ounce) instant sugar-free lemon pudding mix
1 carton ( 8 ounces ) Cool Whip, thawed

Combine cake mix, lemon pudding mix, water and eggs. Beat until smooth. Pour into a 9x13 pan and bake at 350 degrees for 20-25 min.

For frosting, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 min to soft-set. Fold in whipped topping. Spread on cooled cake.

Refrigerate any leftovers, and this tastes just as delicious the next day. 
Enjoy !

Monday, February 4, 2013

Oven Caramel French Toast

One of my favorite go to recipes when I want a yummy breakfast but don't want to do a lot of prep in the morning. I always make this when my in-laws come to town. It is so decadent you don't even need syrup. 

1c. packed brown sugar
1/2c. butter
2T. light corn syrup

1 loaf Texas Toast
1 1/2c. milk
6 eggs
1 tsp. vanilla
1/4/tsp. salt
cinnamon (optional)

 In a med. saucepan bring sugar, butter and corn syrup to a boil. Remove immediately and pour into a 9x13 pan. Spread evenly. Let sit for 5 few minutes.

Lay 12 pieces of bread over the caramel. Whisk together milk, eggs, vanilla and salt, and pour over bread. Sprinkle with cinnamon if desired. 

Cover with plastic wrap and chill overnight. Remove from refrigerator while preheating the oven.
Bake at 350 degrees for 40-45 min. Let sit 5 min before serving. Enjoy.

Friday, February 1, 2013

Ham & Potato Chowder

This is comfort food at its best. Perfect for a cold winter's night and goes together quickly. We never have any leftovers when I make this soup. Perfect with a loaf of crusty bread...

1 med. onion , chopped
1 Tbsp, olive oil
1/2c. -1 c. diced ham ( I use our extra deli ham from the fridge, great way to use it up before it turns)
4 c. chicken broth
3 large potatoes or 6 small ones, cubed
1 can corn(approx. 15 oz), drained
1 c. milk, divided
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. flour

In a large saucepan , cook and stir onion and ham in oil until onions are tender. Add broth and potatoes and bring to a boil. Reduce heat, cover and simmer for 15 min, or until potatoes are tender.

Stir in corn, 1/2 c. milk, salt and pepper. In a bowl whisk together flour and 1/2 c. milk. Stir into soup and return to a boil. Cook for 2-3 more min. or until thickened. Serve.