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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

Ground Chicken and Pasta Soup

Welcome, soup season!

I had some ground chicken that I pulled out of the freezer the other day, and I didn't know what to do with it. You can make soup out of pretty much anything, don't you think?

This wagon wheel pasta is fun, too. It expands a lot though, so don't be tempted to add more.

Here's a bonus recipe for bread sticks to dip into your soup.
Preheat the oven to 375F.
Roll out a tube of Pillsbury crescent roll dough.
Use a pizza cutter to make strips.
Put some sauce, garlic powder and cheese on top.

Twist the strips and put them on a parchment lined baking sheet.
The cheese sticks to the sauce so twisting these isn't as hard as you might think.
DO NOT use foil. My mistake. They didn't come off easily.
Bake for about 10-15 minutes or until golden.

Ground Chicken and Pasta Soup

Makes 6 servings


  • 1 large onion
  • 1 sweet red pepper
  • 2 cloves garlic
  • 1 lb lean ground chicken (or beef)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • pinch red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 650 ml (22oz?) jar pasta sauce (I used basil) 
  • 4 cups chicken broth
  • Parmesan cheese rind (optional) 
  • 1 1/2 cups dried Rotelle pasta (or whatever shape you like)
  • 1/3 cup fresh grated parmesan cheese
  • shredded mozzarella & Parmesan for garnish
  1. Heat the oil in a large pot over medium high heat. Fry the onion, red pepper, garlic and ground meat for several minutes, until the meat is cooked through.
  2. Add the Italian seasoning, pepper flakes, salt and pepper and stir.
  3. Stir in the sauce and broth, then add a Parmesan cheese rind if you have one. You can keep them in the freezer once you've finished the cheese, and use them for soup. I picked up that tip from The Food Network.
  4. Let the soup simmer for about 10 minutes, then stir in the pasta. Cook until it becomes tender (but not mushy). The cooking time will depend on your pasta.
  5. Stir in 1/3 cup Parmesan.
  6. Serve hot with some extra Parmesan and mozzarella grated on top.
  7. I also made bread sticks using Pillsbury crescent roll dough, pasta sauce, garlic powder and mozzarella. But I don't recommend baking them directly on foil. Use parchment or they WILL stick. We had a hard time getting them off the foil.


  1. Yummy. I will defiently try this tonight and be abck to your site soon to look for more recipes.


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