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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Meatballs (Beef) with Hidden Vegetables (great for kids!)

These are SO juicy and delicious and with hidden vegetables you can't go wrong!

Try to mince the vegetables finely so they have a chance to cook through.

Meatballs (Beef) with Hidden Vegetables
Makes about 25 meatballs

  • 1/2 cup minced sweet red pepper
  • 1/3 cup minced onion
  • 1/2 cup minced celery
  • 1 cup minced button mushrooms
  • 2 cloves of garlic, crushed
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons barbecue sauce (your favourite)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon dried oregano
  • 1 teaspoon dried tarragon, crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 lb lean ground beef
  1. In a large bowl, mix all ingredients together except beef. Once everything is mixed well, then mix in the beef. Use your hands. Really get in there. Mix for about 2 minutes. If you're like me and don't like beef under your nails, wear disposable gloves.
  2. Roll the mixture into balls about the size of ping pong balls. You can make them any size but you'll need to adjust the cooking time accordingly.
  3. Heat a large, deep, nonstick skillet over medium high heat. Add half the meatballs to the hot pan and cover with a vented lid. Cook for 3-5 minutes or until the bottom is brown. Turn the meatballs and put the lid back on. Cook another 3-5 minutes or until the meat is cooked through. Repeat with the other half of the meatballs. Place meatballs on a plate and cover with foil to keep them warm. Do not clean out the pan.
  4. Over medium high heat, add 2 tablespoons of water to the same pan and use a wooden spoon to scrape up all the brown bits. Simmer until most of the liquid has evaporated. Pour over the meatballs.
  5. Serve with spaghetti or a giant salad.
Tip: I like to put the lid on because it allows the meatballs to cook faster on the inside before the outside gets too dark. As you can see, some of mine did get a little dark. Those were my first half of the batch and the ones that cooked on one side before I decided to put the lid on.


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