Lemonade Cake

 

    No need to juice lemons to make this yummy cake, use frozen lemonade concentrate

 1/3 cup butter

3 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup frozen lemonade concentrate, thawed

1 teaspoon vanilla

1 1/4 cups buttermilk or sour milk

Yellow food coloring (optional)

Thin lemon slices (optional)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.

Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).

Lemon Butter Frosting

1/3 cup softened butter

1 cup powdered sugar

1/3 cup frozen lemonade concentrate, thawed

1/2 teaspoon vanilla

3 cups powdered sugar

1 - 2 teaspoons frozen lemonade concentrate, thawed

directions

In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.

source: midwestliving.com

Plant a Fairy Garden

The little fairies will love living in your garden amongst this delightful collection of enchanted miniature garden homes. Tuck them between the plants and flowers and bring a little magic to your garden

These highly detailed Miniature Fairy Garden Solar Flower Pot Homes feature wonderful details, including windows, doors, flowers and ladybugs. It's the perfect way to start your first or complement your existing miniature garden. Your garden fairies will love it! 

See the collection @ Plow & Hearth.com

Colorful Spring Wedding Ideas

Festive and Fun Spring Wedding Ideas 

Chocolate Zucchini Cakes

When is anything chocolate not a great gift? Do you have an abundance of  homegrown Zucchini. This recipe makes 6 snack size cakes, perfect  for gift giving 

Frozen Mint Ice Cream Dessert

This festive no bake dessert is perfect for any celebration

6 Savory and Sweet Dip Recipes

Impress your guests with these delicious and easy dips, perfect for any festive gathering. 

Pinecone Spinach Cheese Spread  

1 pkg. (8 oz.) brick cream cheese, softened

1 pkg. (7 oz.) shredded reduced-fat Mexican cheese blend

2 Tbsp. Dijon mustard

2 Tbsp. canned chopped green chiles

1/3 cup sliced almonds, toasted

 Crackers   

PROCESS  first 3 ingredients in food processor until well blended. Stir in chiles.

SHAPE  into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.

REFRIGERATE  2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to crackersSource: Snackworks

Sweet 'N Hot Cheese Spread

1 pkg. (8 oz.) brick cream cheese, softened

3 Tbsp. apricot jam

1/8 tsp. ground red pepper (cayenne)

1/4 cup slivered almonds

SPREAD  cream cheese onto bottom of microwaveable 9-inch pie plate.

TOP  with jam, pepper and nuts.

MICROWAVE  on HIGH 1 min. or until heated through. Serve with crackers.source:snackworks          

     

Baked Pepperoni Pizza Spread

1 pkg. (8 oz.) brick cream cheese, softened

1 pkg. (8 oz.) shredded low-moisture part-skim Mozzarella cheese

1/2 cup finely chopped pepperoni

1/4 cup finely chopped green peppers

HEAT  oven to 350ºF.

MIX  cream cheese and mozzarella until well blended; stir in pepperoni and peppers.

SPREAD  into 9-inch pie plate.

BAKE  25 to 30 min. or until top is puffed and lightly browned. Serve warm with crackers.source:snackworks

Warm Cajun Shrimp Dip
1 (8-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Creole seasoning*, or to taste
1 cup chopped cooked peeled shrimp
1/2 cup shredded pepper Jack cheese
1 (1-pound) round loaf hearty white bread
1 tablespoon sliced green onion
Garnish: lemon wedge, cooked shrimp
Assorted crackers, breadsticks (optional)
Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, mustard, Worcestershire sauce, and Creole seasoning; beat with a mixer at medium speed until blended. Stir in shrimp and shredded cheese.
Using a serrated knife, cut a 1/2-inch-thick slice from top of bread loaf. Carefully hollow out inside of loaf, leaving about a 3/4-inch shell. Reserve bread pieces for another use.
Spoon shrimp mixture into bread shell; lightly spray with cooking spray. Wrap in foil; place on a baking sheet.Bake for 15 minutes. Remove foil; bake 15 minutes more or until thoroughly heated.source:celebratemagazine

Apple Cinnamon Dip
4 tablespoons unsalted butter
2 Granny Smith apples, cored and chopped
1 (8-ounce) package cream cheese, softened
2 cups apple butter
1 cup plain or low-fat Greek yogurt
1 tablespoon ground cinnamon
Graham crackers

Apple Slices

n a medium skillet, melt butt

er over medium heat. Add Granny Smith apples, and cook until softened, about 20 minutes. To a 2-quart slow cooker, add cream cheese, apple butter, yogurt, cinnamon, and apple mixture. Cook on High for 1 hour, stirring occasionally. Spoon mixture into a 1-quart bowl. Serve immediately with graham crackers and apple slices.source:celebratemagazine