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

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: teamskinny01 on FB.

Accepted and Loved

Making HALF a Recipe

Chicken Breast Stuffed with Pepper Jack Cheese and Spinach

Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians.
FROM: Journey with Healthy Tonya on FB.

Michelle Beran, Caflin, Kansas photo & recipe

Prep/Total Time: 15 min
40 Servings

Garden Salsa Recipe

• 6 medium tomatoes, finely chopped
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts2 tablespoons of salsa equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 62 mg sodium, 3 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: Free Food.

Originally published as Garden Salsa in Taste of Home August/September 2000, p66

Frozen Raspberry Yogurt Pops

Recipe Courtesy of Paula Deen

Frozen Raspberry Yogurt Pops

Servings: 10 pops
Prep Time: 9 hours 30 min
Cook Time: 10 min
Difficulty: Easy

Ingredients 

2/3 cup turbinado sugar
2/3 cup water
4 cups fresh raspberries
1 cup plain yogurt (nonfat)
2 tablespoons lime juice

Directions

In a small saucepan, make a simple syrup by stirring together the water and sugar and cooking over medium heat until the sugar is dissolved. Remove from heat and allow to cool in the refrigerator until cold (about 1 hour).

In a food processor, add raspberries and puree until smooth. Pour raspberry puree into a fine mesh strainer placed over a large bowl with a pour spout. Using the back of a spoon, press the puree through the strainer into the bowl – leaving the seeds in the strainer. Discard seeds.

Add the yogurt, lime juice and cold simple syrup to the raspberry puree and whisk to combine.

Divide mixture among a 10 capacity ice pop mold. Top with the mold cover and insert ice pop sticks.

Freeze overnight or until pops are firm.

http://www.pauladeen.com/recipes/recipe_view/frozen_raspberry_yogurt_pops

Accept Autism