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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

Chicken Pot Pie Bundles

Here’s another great Pinterest find!

The original recipe called for 1lb of raw chicken (that’s 16oz). I used 2 medium size breasts that I’d roasted earlier and when I weighed them they were 9oz cooked. I didn't measure, but it looked to be about 2 cups worth of chicken. I bulked up the recipe by adding some mushrooms instead of using more chicken.

I also didn’t have any corn or parmesan so I left them out. The carrots and peas make it sweet so I'm kinda glad I didn't add corn in the end.

I may add a splash of Maggi liquid seasoning next time because that stuff adds a really nice flavour to gravies and gravy-like sauces.

Something else you should know is that the texture of these won't be the same as a deep fried egg roll. They'll be crisp but in a chewy sort of way. My kids loved these too!

I found it easier to wrap the egg roll wrappers around a little pudding cup, and then put them into the muffin tin.

Chicken Pot Pie Bundles
Adapted from Meal Makeover Moms
Makes 12 servings

  • 1½ tablespoons avocado (or unflavoured) oil, divided
  • 1 cup, peeled and diced carrots
  • 1 cup diced button mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 9oz cooked chicken breast, cubed (small) (that was 3 medium breasts, I weighed them after cooking)
  • ½ teaspoon dried tarragon
  • ½ teaspoon salt
  • ½ teaspoon of black pepper
  • 1 ½ cups low sodium chicken broth
  • 4 teaspoons cornstarch
  • ¾ cup frozen peas, thawed
  • 12 egg roll wrappers (not wonton wrappers – they’re too small)
  1. Preheat the oven to 350F.
  2. Heat 1 tablespoon of the oil in a nonstick pan over medium high heat. Add the carrots, onions and mushrooms and cook until softened, about 5 minutes.
  3. Add the garlic, and cook for another minute.
  4. Add the chicken, tarragon, salt, and pepper. Give it all a good stir.
  5. Mix the broth and cornstarch in a bowl and then add the mixture to the pan along with the peas.
  6. Bring this up to a simmer and cook for a few minutes until it thickens. You want to stir this while it’s thickening. Set it aside to cool slightly.
  7. Now, take a 12 cup muffin tin and place a wrapper inside each one. The recipe said not to spray the tin so I didn’t. They popped out with no problem.
  8. Divide the chicken mixture among the muffin cups, then, fold the corners over the filling.
  9. Brush the remaining ½ tablespoon of oil over the tops.
  10. Mine took about 20 minutes to get golden and crispy.
  11. Cool slightly before eating.


  1. Jenny, these sound wonderful, going to have to see if I can find those egg roll wrappers in the store so I can try this!Thanks for sharing.


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