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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

Beefy Taco Macaroni

Hidden veggies inside! Yay!

Beefy Taco Macaroni
Makes 6 servings

  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2-inch pieces
  • 1 large onion, cut into 2-inch pieces
  • 8 ounces white mushrooms, chopped
  • 1/2 a red pepper, finely chopped
  • 1lb lean ground beef
  • 2 teaspoons dried thyme
  • 1 packet taco seasoning mix
  • 2 cups water
  • 1 14-ounce can reduced-sodium beef broth, divided
  • 8 ounces whole-wheat elbow noodles, (2 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley, or chives for garnish
  1. Run the garlic, carrots and onions through a food processor until finely minced. You can do the mushrooms too but I chopped mine by hand because I like them a bit chunkier.
  2. Over medium high heat, brown the meet in a large pot or pan for about 3 to 5 minutes or until cooked through. Stir in the veggie mix, mushrooms, peppers, thyme and taco seasoning. Cook for another 5 or so minutes until the vegetables start to soften.
  3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce. Bring it to a boil then reduce heat to medium. Cover and cook until the pasta is tender. Be sure to stir it once in awhile.
  4. Whisk the flour with the remaining 1/4 cup broth until smooth; stir into the hamburger mixture then add the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
  5. Taste it and add salt and pepper if needed. Sometimes the taco seasoning can be salty enough. Garnish with parsley.


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