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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

Spaghetti Squash with Sauce

I've been meaning to try spaghetti squash for awhile now. I also wanted to see if my kids would like it. One of them ate a bit but she didn't seem very impressed. The other one wouldn't even look at it. My kids are pretty adventurous when it comes to food, so I was surprised. They knew by the appearance that it wasn't spaghetti. 

Spaghetti Squash with Sauce
Adapted from Robin Restored
Makes 2 servings

  • 1 spaghetti squash (mine was about 2lbs)
  • 1 cup tomato sauce (I used Primo tomato & basil)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 2 tablespoons grated Parmesan cheese
  1. Heat the squash in the microwave for 1 minute. I'm not sure why, but that's what the sticker said to do, so I did it. Now, cut the squash in half length-wise and scoop out the guts. It looks and smells like a pumpkin.
  2. Place the squash in a microwave safe dish with about 1/2 cup of water, and cover it. Microwave on high for about 12 minutes or until you can pull strings of squash away from the sides. Once cooked, scrape the squash completely into strings and place it in a bowl.
  3. While the squash is cooking, heat the tomato sauce with all the spices until it starts to bubble. When the squash is done, mix it with the sauce and top with a bit of Parmesan cheese.
  4. When the squash is cooked, you'll find that it really doesn't make a lot. I could probably have eaten the whole thing myself. Next time, maybe I will!


  1. Looks like a great way to prepare the squash with lots of flavor. Nice pick

  2. Sounds like a great way to make spaghetti squash.

  3. My daughter wasn't at all fooled by spaghetti squash either, but this makes me want to try again! And so weird that the WW points were that different?? But this was a great SRC choice - very well done.

  4. Sounds tasty and I love spaghetti squash...but I'm the only lover, the others tolerate it once in a while.

    If you haven't already, I'd love for you to check out my group 'A' SRC entry Loaded Potato Soup.



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