Lemony Lemon Cake

FINALLY!! A  Great Lemon Cake you can call your on taste too! just right for those  lemony taste buds. I happen to find it on Barefoot contesssa Ina Garten.... thank you Girl

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners’ sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Green Peas Salad

If you love green peas... try this cool recipe next time when you having guest over. always look for something difference and you never go wrong.

INGREDIENTS:

4 cups sweet green peas
1 med. onion-chopped
4 boiled eggs-peeled and diced
1 cup shredded American cheese
2 cup cooked macaroni
1/2 cup sour cream
1/4 cup mayonnaise
1/2 envelope of Hidden Valley Ranch Mix 
4 tablespoon Pimento 
4 Tablespoon bacon bits

DIRECTIONS:

Combine all ingredients in large mixing bowl and mix well, but lightly--don't mash the Peas! after you refrigerate this salad for about 2 hours check to see if it needs a little more mayonnaise. if you like add black pepper and a little sugar.

Pimento Cheese Stuffed and Bacon Wrapped Jalapeno Poppers

Great for those late nights snack with a cold ice tea. sometime you just need something hot and cold together.

• 1 8 oz pimento cheese spread
• 1 package smoked bacon 
• 15-20 jalapeño peppers (depending on size) 

Preheat the oven to 375.
Slice the bacon in half and slice jalapeno in half lengthwise and clean out seeds and insides completely.
Stuff the jalapeno with pimento cheese mixture and then wrap with bacon. Bake for about 20 minutes or until bacon is browned.  Serve and enjoy!

Pineapple Cobbler

Please try this easy sweet and tart and light crust pineapple cobbler this weekend and make a hit with the pineapple lover in your family.

I love to uses two cans Dole Pineapple Chunks because they really taste like fresh pineapple.

 

Cook pineapple mixture about 30 mins until pineapple or clear and done and then.....

Mix 1/2 cup water and 2 tablespoon corn starch and two tablespoon plain flour mix together until smooth and little thick.

Pour just a little cornstarch / flour water into the pineapple mixture and stirring until it start getting thick not to much because it will get thick too fast and you don't want to throw it out and start over.

If you want a juicy cobbler add less cornstarch/flour water.

I love a home made pie crust /but I love to use kroger pie crust too!

1.Bake one crust in oven until golden brown...break it up in the pineapple mixture.

2.Place the other crust on top

3.Bake until golden brown on 400

Smothered Potatoes

Soul food cooking is always best for me. Like smothered Potatoes you can eat them for breakfact,dinner, lunch, and supper time. so easy to cook. folks will just love to come and eat at you house because you always got something always cooking on the stove.

first thing is peel your potatoes. about 6 med size. well it's all types potatoes-. I choose the yellow gold ones.

 Slice them like this and place in a frying pan with 1/4 cup of oil turn them into the oil covering the potatoes adding salt and black pepper to taste

Adding 1 cup sliced Onions on top covering all the potatoes evenly.

Adding 1/2 cup each red and green sliced peppers. next covering the onions and potatoes. you can add more salt and black pepper if you like.

If you like it spicy you can add 1 chop jalapeno pepper.

Cover and place on low medium heat and let smothered about 10 mins.after 10 mins turn the top ingredients to the bottom of the pan and cook for 10 mins more or until tender.

Ox Tails

Always felt if you can make a meatloaf... you can perpare a plate of Ox Tails over rice... Really! getting a recipes from your mother or grandmother is good - But it's a show you how or tell you kinda thang right?
well, you got the recipe for the dish, but you yet lost in space when you get it ... when you hang up the phone you are yet lost. Well, here is my recipe. Step By Step.

These Ox Tails are looking at you and ready to be cooked and gravy and serve over rice. wash them up and dry them off and add black pepper and salt and place in the refrigerator. about 4 hours or over night

Remove for the refrigerator and dust with flour all over making sure they are cover well-. this is important.

Next adding about 1/2 cup canola oil in a frying pan on med heat and adding the Ox Tails. Brown Ox Tails on each side very well. Take them out and placing them on paper towels making sure no oil is on them. adding to a baking dish.

Adding salt and pepper to your taste-. 1 cup chopped onion, 2 cloves garlic chopped ,1 cup chopped celery, 1 cup chopped carrots, 1 cup chopped raw potatoes, 1 bay leaf ,1 bunch fresh thyme chopped and 6 cups low-sodium beef broth. Cover and place in oven for 1 hour on 350.

After cooking for an hour pour off the broth-. you don't need it. Adding another cup onions and 2 cloves garlic chopped-. adding brown gravy mix on top of cooked Ox Tails-. I like Tone's you can used what you like. follow directions and make 6 cups. pour all over Ox tails and cover and place in oven and cook for 1 hour more

Cook your rice....I like pot boil rice!