Lemon Delight Cake

Lemons. One of my favorite fruits. So refreshing on hot summer days, lemons just make me happy. Stick them in desserts and you can't go wrong. This recipe uses a boxed cake mix, but once you are done, it's anything but boring. It also uses applesauce in place of oil, making it better for you. Bonus!







Ingredients

1 box (18-1/4 oz) lemon cake mix

1 1/3 c. water

3/4 c. egg substitute or

Cheesy Baked Ziti

I decided to switch things up for dinner last night and have an Italian night.  This Baked Ziti Recipe has been in the family for years.  It is so yummy and cheesy.  I like how it has pepperoni and sausage in it, which gives it such a good flavor.  


Rating: 4 stars  Difficulty of Recipe: 4 stars

Ingredients:
1 pound sausage
3/4 pepperoni
1 onion chopped
1 clove garlic minced
1/4 cup chopped green pepper
14 ounces prego sauce
2 cups mozzarella cheese (I ball the ball of cheese and shred it)
2 cups cooked noodles (You can also use penne for this)


Brown the sausage and pepperoni together and drain the grease. Cook onion and green pepper and garlic, put with meat. 

Add 1/2 cup gratdd Parmesan and prego sauce. Cook 2 cups of noodles. Mix everything together, put Pam in 9x13 pan.  Put half of noodle mixture and sprinkle with 1 cup of cheese.  Put remaining and top with the rest of the mozzarella. 

Bake for 25 minutes at 375.

SALAD DRESSING CLONE RECIPES

It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!?  I've posted these salad dressings before, however, I've tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.

Not only are they delicious, but they certainly save a lot of money and I  feel good knowing exactly what is in my salad dressing!!

HIDDEN VALLEY RANCH CLONE

1 cup mayonnaise (low cal OK)
1 cup buttermilk (don't substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.

*****

This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.

CATALINA SALAD DRESSING CLONE

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

½ teaspoon onion powder (not onion salt)

½ teaspoon dry mustard powder

½ teaspoon celery seed

½ teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1/2 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).

NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.

Sticky Buns

This is a recipe everyone must have!  This has been a family favorite for years and is always requested.  I can't even describe how good the sauce it over these.  I love being able to take them out the night before, and throw them in the oven when we all wake up in the morning.  They are awesome!


Rating: 5 stars Difficulty of Recipe: 2 stars

Ingredients:

20 frozen Rhodes Rolls
Regular Butterscotch pudding (has to be cook and serve)
1 tsp cinnamon
1/2 cup brown sugar
1/2 butter


Grease a bunt pan.  Place the 20 rhodes rolls in pan.  Sprinkle 1/2 package Jello Butterscotch cook and serve on top.  Sprinkle the cinnamon on top.  Melt the butter and mix with the brown sugar.  Drizzle over rolls.  Cover with a damp cloth and raise overnight.  Bake at 350 for 25 minutes.  Cook for about 10 minutes and then cover with aluminum foil.  The top browns fast!  But cook for the whole time or else the rolls on the bottom will be doughy!  

These are sooooooo good!!

Totally Tasty Tuesdays

Happy 4th of July {early}!

What are you doing to celebrate?

We are going into town for the festivities...parade, wild west shoot-out, bbq at my sis-in-law's, fun at the park and of course, a Shaved Ice or 4 since it's going to be blasted hot!
Also, Hannah will be singing in our town's version of America's Got Talent! She is such a brave girl to sing in front of hundreds of people. If she makes

White Castle: Join the Craver Nation!

This post brought to you by White Castle. All opinions are 100% mine.
I've never had the opportunity to eat at a White Castle restaurant. I have wanted to since hearing Doug talk about it on The King of Queens t.v. show. I would love to try a White Castle slider. They just look and sound delicious. 

Well, if you Join Craver Nation! you can receive 2 FREE Sliders

BRIGHT SUMMER SALAD

In the heat of summer, this great salad is a nutritious combination of crunch (from the broccoli and sunflower seeds) and sweetness (from the oranges and raisins).  It gets its brightness from the lemon juice, green onions and red bell pepper and finally the addition of the black beans give you that wonderful "full feeling" that you do not get with some light meals. This is a GREAT side dish!! Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to MY taste buds. 


3 small heads of broccoli (broken into small pieces)
1 red bell pepper (diced finely)
1 cup raisins
2 oranges (peeled and sliced thickly)
15 ounce can of black beans (rinsed and drained)
1/2 cup  toasted sunflower seeds
1/2 cup sliced green onion tops

Dressing:
1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper


Wash (and shake dry) the broccoli. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces. Add diced red bell pepper, raisins, oranges, black beans, sunflower seeds and green onions.

Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately. NOTE: You may not need or want all of the dressing.


NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: Let your imagination go wild with this salad, you can add just about anything that strikes your fancy.