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Lemon Buttons

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May 222013
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While I love to cook, it is no secret that I am not a fan of baking. I CAN bake, it just isn’t my favorite thing to do. It is more of a science that cooking. With cooking I can experiment and throw whatever suits my fancy together and add a pinch of this and a dash of that. Baking requires exact measurements, precise temperatures and paying close attention to the details. It also usually requires time. Not always, but usually. And that is something I am always short on…which is why I like short-cuts…quick and easy meals and desserts that don’t take away lots of what I am already short on.

These cookies are not only quick and easy, they are a HUGE favorite. And they disappear VERY quickly. I made a batch the other day for our Mother’s Day celebration and they were gone almost as quickly as it takes to make them…and I had a request from one of nieces to please bring several batches to her birthday party…so today I am getting ready to make 4 batches of these little bites of sunshine to take to celebrate a young ladies birthday this weekend. Come on in and join me as we get to baking.

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4 ingredients. That is ALL you need!

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Mix up the cake mix, egg and whipped topping until it forms a dough.

Place the powdered sugar in a separate bowl.

 

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Place teaspoon size balls of dough in the powdered sugar and roll around. Place on a baking sheet and bake at 350 degrees for 8-10 minutes.

Lemon Buttons

1 package Lemon Cake Mix

1 large egg

4 ounces Cool Whip

1/2 cup powdered sugar

Preheat the oven to 350 degrees. Mix the cake mix, the egg and the cool whip in a bowl. It is going to form a very stiff dough, and be a little sticky. I then drop one teaspoon of dough into the powdered sugar and roll into a small ball. Place the dough on a greased cookie sheet, approx 2 inches apart and bake for 10 minutes. It will make between 5-6 dozen cookies, but they are small cookies.

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I know that sounds like a lot of cookies, but if your house is anything like mine, they won’t last long.

 

 Posted by The Jilly Bean at 11:07 am  Tagged with: , , , , , , , , , , , ,

The Best Lemon Pound Cake and Where You should Put It

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Nov 122012
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cut piece

 I could eat this whole cake.

And just so you know…the 50 pounds I would gain would be totally worth it.

I love lemon desserts and I love pound cake, combine the two and I am in heaven. Which is why I don't make this cake very often. I find myself snatching a piece every time I walk through the kitchen and then I get sick from eating so much. It is like a drug, one you just can't get enough of. Bric is just as bad. We seriously might as well cut the cake in half and dig in because we know that is eventually what is going to happen anyway. Guess it just makes us feel better to take a little at a time.

ingredients

 Anyway, as good as it is, you would think you have to spend hours making it. It is really easy though. You need some sugar, sour cream, a white cake mix, vegetable oil, lemon extract and eggs.

batter

 Mix all the ingredients together. Your batter will be pretty thick, that is normal. And the way you want it to be.

pour into pan

 Grease and flour your pan.

Please use shortening to grease your pan. If you use oil or spray your cake will stick.

Trust me on this.

Then pour your batter into the pan.

bake and cooldo you capture his heart again

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 Bake at 325 degrees for 45 minutes to an hour.

finished cake

Make a glaze out of powdered sugar and half and half, then top with the glaze.

frosted

And you have a gorgeous cake that you aren't going to be able to stay out of. If you make it for company I suggest putting it right where you will know where it is. That way you will actually forget where you put it and be able to stay out of it. At least that is the way it goes in my house anytime I put something where I just know I will be able to find it. I am currently looking for an iTunes gift card that has been lost for a few months now. I distinctly remember telling myself that if I put it “right here” I will remember exactly where it was. Ahhh, the joys of aging.

LEMON POUND CAKE

1 box white cake mix

8 ounces sour cream

1/2 cup sugar

3/4 cup oil

4 eggs

2 tsp Lemon extract

Mix all the ingredients together, adding the eggs one at a time. Grease and flour a bundt pan, then pour batter in. Bake on 325 degrees for 45 minutes to one hour. Let cool completely and then glaze.

GLAZE

2 cups powdered sugar

3-4 tablespoons half and half

Place powdered sugar in a bowl, adding one tablespoon of half and half at a time, mix together really well. You want it to be really thick, then I heat it for about 20-30 seconds in the microwave to make it more “pourable”. Once it cools on the cake it will be thick and pretty.

You can use regular milk, we just prefer using half and half because it gives it a little more depth. You can also use a little more liquid if you prefer your glaze to be thinner. Again, it is our preference for it to be thicker. It just looks prettier to me and it stays better.

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 Posted by The Jilly Bean at 4:16 am  Tagged with: , , , , , , , , , ,

Lemon Rosemary Chicken Quarters

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Jan 132012
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I am loving finding delicious ways to use cheaper cuts of meat. Chicken Quarters are typically MUCH cheaper than chicken breasts and they are tastier too!! I found a pack of chicken quarters on sale for .79 per pound and started pondering what I could do with them. I mean really, 5 for $3.85. You just can’t beat that price! I wish I had metal buildings that was nothing but freezer space and could fill it to the brim with meats when I find a good deal. I finally decided on doing a lemon rosemary dish. I had picked up a pack of 6 lemons for .99 which sure beats the heck out of .85 per lemon. We also have fresh rosemary here so that was free. Yep, $4.84 for 5 LARGE chicken quarters! That is a budget friendly meal if I ever saw one. And, there is enough left over for lunch. BONUS!

plated chicken leg quarters

 

zest of one lemon

freshly squeezed lemon juice from 2-3 lemons

2 cloves garlic, minced

fresh rosemary leaves, finely minced

1 tsp. salt

1 tsp. black pepper

Kick’n Chicken Seasoning by Webers (optional)

3-5 pounds of chicken quarters

sliced lemons, for garnished

 chicken quarters

Place the chicken pieces in a baking dish. Salt and Pepper to taste.

 lemon zest

Sprinkle with the Lemon Zest and the juice of the lemons.

If you don’t have a microplaner, I HIGHLY suggest you get one. It is one of my favorite kitchen tools. If you get one, use it upside down, it keeps all your little bits inside and from getting all over the place. Wish somebody had told me that when I first got mine. Let me just say, I have made several messes.

  fresh rosemary

Sprinkle the minced rosemary and garlic over the top.

I sent Tate out to cut me a sprig. A SPRIG. He brought me back a tree.

 marinated chicken leg quarters

Add lemon slices on top and refrigerate and let marinate for 2 hours. This helps all of the flavors to hook up and meld together. Kinda like a big ol’ family. Hints of individual characteristics that work together to make it all just right.  Preheat the oven to 400˚ F. Bake for 50-55 minutes, until the skins are crispy and well-browned.

lemon rosemary chicken quarters

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 Posted by The Jilly Bean at 11:07 am  Tagged with: , , , , , , , , , , , , , , , , , , , , , , ,

Oh my Goodness It Was Delicious!

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Mar 252010
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I didn’t take pictures. I thought it would just be one of those average recipes that wouldn’t be worth a post…but oh my gosh…it was fabulous.So, I looked for a picture and this is very close to what it looks like:

shrimp

I was in sort of a hurry to get something thrown on the table last night before we all started running in opposite directions so I grabbed a bag of frozen shrimp out of the freezer, dumped it in a colander and ran some water over it so it wouldn’t be quiet so cold. Meanwhile I melted about 1/2 cup of butter in a frying pan and minced 6 cloves of garlic.

All I did was dump the shrimp and garlic in the frying pan with the butter and saute for about 5 minutes (until the shrimp turns pink). Then I added some lemon pepper seasoning, salt and about 1/4 cup of dried parsley flakes. Stir it well and serve.

Yes, it really was that easy, that quick and that fabulous!!! I paired it with steamed vegetables and Fettuccine Alfredo. It would be great with rice as well.

 Posted by The Jilly Bean at 12:05 pm  Tagged with: , , , , , , , , , ,
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