Starbucks Lemon Loaf

Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

From: https://www.facebook.com/PMChat/timeline

Chicken Potpie

(Originally From Taste of Home)

Ingredients

• 2 cups diced peeled potatoes

• 1-3/4 cups sliced carrots

• 1 cup butter, cubed

• 2/3 cup chopped onion

• 1 cup all-purpose flour

• 1-3/4 teaspoons salt

• 1 teaspoon dried thyme

• 3/4 teaspoon pepper

• 3 cups chicken broth

• 1-1/2 cups milk

• 4 cups cubed cooked chicken

• 1 cup frozen peas

• 1 cup frozen corn

• 2 packages (14.1 ounces each) refrigerated pie pastry

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
• In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
• Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
• Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

South of the Border Beef Stew

(Originally from Campbell's)
Ingredients:

1 1/2 pounds ground beef 
1 large onion, chopped (about 1 cup) 
1/2 teaspoon garlic powder or 2 cloves garlic, minced 
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth 
1 cup water 
2 tablespoons chili powder 
3 medium potatoes, cut into cubes (about 3 cups) 
1 can (about 16 ounces) whole kernel corn, drained
1 can green beans
Shredded Cheddar cheese 
Sour Cream


Directions:

• 1
  Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
• 2
  Stir the soup, broth, water, chili powder and potatoes in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the potatoes are tender.  Stir in the corn and and cook until the mixture is hot and bubbling.  Sprinkle with the cheese and add sour cream on top.

P.S. I love You Cake

Original from Taste of Home

Ingredients

• 1 yellow cake mix (regular size)

• 1 package (3.4 ounces) instant coconut cream pudding mix

• 1/4 cup poppy seeds (optional)

• 1/2 teaspoon coconut extract

• FILLING:

• 2 cups 2% milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• TOPPING:

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1/4 cup instant coconut cream pudding mix

• 3 tablespoons 2% milk

• 1/2 teaspoon poppy seeds (optional)

Directions

1. Grease a 13x9-in. baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
2. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes.
3. For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving. Yield: 15 servings.

Sausage and Cheese Crescent Squares

Originally From Pillsbury

Ingredients

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

lb spicy or mild bulk pork sausage

1

package (8 oz) cream cheese

2

cups shredded sharp Cheddar cheese (8 oz)

Steps

• 1Heat oven to 375°F.
• 2If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
• 3In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
• 4If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
• 5Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Baked Lasagna in a Bun

Originally from Taste of Home

Ingredients

• 8 submarine or hoagie buns (8 inches)

• 1 pound ground beef

• 1 cup spaghetti sauce

• 1 tablespoon garlic powder

• 1 tablespoon Italian seasoning

• 1 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1 cup (4 ounces) shredded cheddar cheese, divided

• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

• Directions

  1. Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet.
  2. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through.
  3. Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil.
  4. Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, 3-5 minutes or until cheese is melted. Yield: 8 servings.

Mushroom Porcupine Balls

Ingredients:

1 Pound Hamburger

1 ½ Cup Rice (separated) Preferred Jasmine Rice

1 egg

1 Can Cream of Mushroom Soup

½ Cup of Milk

Spices in hamburger…(measurements are guessed)

1 Teaspoon Italian spice mix

1 Teaspoon worcestershire sauce

½ teaspoon of Lawry’s Salt

Salt, pepper…

½ teaspoon onion powder

Garlic

Directions

Originally from Mah Brain

1.  Mix hamburger, ½ rice, egg and spices together. Form into balls 1 to 1 ½ inches in diameter.

2. Drizzle a bit of oil into a pan then place the meatballs inside it. Cook at medium heat on the first side until it browns. Once you can see the sides of the meatballs barely starting to brown, flip them over. Cook on this side several more minutes until it browns.

3. Meanwhile, mix the mushroom soup and milk together with a little bit of salt and pepper.

4. Once the two sides of the meatballs are browned, add the mushroom mixture to the pan. Simmer for 30 to 40 minutes (until the inside of the largest meatball is no longer pink). Gently stir occasionally.

5. While that is simmering, cook up your rice according to the packaging.

6. Serve with the meatballs and sauce on rice.

Variations

~If you really like mushrooms, you can cook some up in butter until they change color and either mix them into sauce or just serve on top.

~You can also and ½ of a red pepper, chopped into tiny pieces, to the sauce. If you like them crunchy, add to sauce closer to the end of the simmering time.

~I also grated a couple baby carrots into the sauce at the beginning. You couldn’t taste (or even really see them) but it was some added nutrients.