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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

Pot Roast Quesadilla

Well I don't know about you, but I can only eat leftovers so many times in a row before I just can't take anymore. Leftovers aren't my favourite to begin with.

I made a roast in the slow cooker yesterday and we ate it for dinner. For lunch, I brought some to work. By dinner tonight, the thought of eating more roast was killing me, but I didn't want to waste it. Next time I'll buy a smaller roast. This thing was huge. 

Sure, you could make a pot pie or beef with noodles and gravy, but then I'd have had to make a crust or some gravy, and that seemed like too much effort. So I picked up a pack of tortillas and made some quesadillas instead. Easy!

You can use my favourite recipe for slow cooker pot roast, or make it your way.

Pot Roast Quesadillas

Makes however many servings you want.


  • 1 medium onion, thinly sliced
  • 1 sweet bell pepper, thinly sliced
  • oil for cooking
  • BBQ sauce
  • leftover pot roast, cut into chunks
  • cheddar or provolone cheese, shredded or sliced
  • tortillas
  1. In a large pan over medium heat, saute your onions and peppers in the oil for 5 minutes or until golden. Stir in a squirt of BBQ sauce and set aside. Wash the pan. 
  2. Place a layer of the vegetable mixture onto a tortilla followed by some beef, then sprinkle with cheese. Place a second tortilla on top. For kids, you can just use one tortilla and fold it in half. 
  3. Place the pan over medium heat and cook the tortillas one side at a time until golden and the cheese inside is melted. Cut into wedges and serve with sour cream.


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