Lemon pound cake




I love anything lemon, but this I think is one of my favorites. I found this recipe on the Internet and tweaked it to my liking. The cake has just the right amount of lemony favor and the icing on top just gives it that extra zing.



1 c. Butter (no substitutes)
3 c. sugar
6 eggs
1/2 c. lemon juice (fresh squeezed if possible)
1 Tbsp. lemon peel
1 Tsp. lemon extract
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sour cream




In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt in a separate bowl. Add the flour mixture to the creamed mixture alternately with the sour cream.

My son still loves to cook with his mom =)


Pour batter into 2 greased and floured bread pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean.


Cool in pan for 10 minutes before removing to a wire rack to cool completely.


When completely cooled, combine 3c. confectioners' sugar and 5 Tbsp lemon juice, whisk until smooth. Poor over the tops of the cakes and allow the glaze the drizzle down the sides. As you can see part of my cake was eaten before the glaze was made, you may have that problem too.
You can also make this cake in a bundt pan. Just up the cooking time about 10minutes.

Chicken Divan





I've had Chicken Divan a few different ways I think by far this is my favorite. I got this recipe from Paula Deen and have changed it just slightly. Using rotisserie chicken gives this dish an added favor and makes it go so much faster.









2-3 bunches of broccoli florets - cooked

6 c. shredded chicken

2 cans cream of mushroom soup

3/4 c. mayonnaise

1c. sour cream

1 c. grated sharp cheddar cheese

1 Tbsp lemon juice

1 tsp curry powder (optional)

salt and pepper

3/4 c. chicken broth

1 c. grated parmesan cheese

1 c. bread crumbs

4 Tbsp butter


Preheat oven to 350 degrees F.

To make this dish go a lot faster I buy the rotisserie chicken and a bag of broccoli florets.


In a 9X13 baking dish place broccoli and chicken (I used 2 8X8 this day). In a large bowl, mix together soups, mayo, sour cream, cheese, lemon juice, curry, salt and pepper to taste and chicken broth.

Pour about 3/4 the sauce over chicken and broccoli and mix in. If you feel you need more sauce, add it at this time. I usually only use about 3/4 of the sauce.

Combine parmesan cheese, bread crumbs, and butter and sprinkle over top.
Bake for 30 to 45 minutes.

Chicken tip

Like most people today I am always trying to find a good deal. So when boneless, skinless chicken breast go on sale I buy a large quantity and freeze them into 3 different varieties. I cut off the fat and what I call gross pieces. I then leave some chicken breast whole, cut some into stripes and then cut the rest into small pieces. I place a breast (either whole or cut up) into a sandwich size ziploc bag and then into a larger size freezer bag. I label and date the bag then stick them into the freezer. Now when I need a certain type of chicken for a dish, I just take it out and it's ready.

Hawaiian Sweet Pork



I came up with this recipe one day when I needed to use up some mango salsa we had in the fridge. With just 4 ingredients and a slow cooker, no one will ever have to know it only took 5mins to prepare.



2 1/2 lbs Pork loin or Tenderloin

3 c. your favorite mango salsa

1 c. brown sugar

1 can Chicken broth




Add pork to slow cooker. I like to cut up the meat before placing it into the cooker. It seems to cook a little faster and makes it easier to shred at the end.


Add the mango salsa, brown sugar, and chicken broth. Stir it up a little, cover and then cook for 8hrs on low. When Pork is fork tender. Take out of cooker and shred, return to cooker and cook for 30 more minutes. Serve over rice

See how easy that was, and if you use minute rice it really will only take 5minutes. enjoy