Best Lemon BlueBerry Bundt cake

Lemon Blueberry Bundt cake

Ingredients
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk ****if you don’t have buttermilk, substitute it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***
1 1/4 cups blueberries, tossed with (i didn't have blueberries so I used frozen blackberries)
1 tablespoon flour
Glaze
1 1/2 cups confectioner’s sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

I got this cake from Thirty Handmade Days

Quinoa Veggie Burritos

I love these burritos! They are easy and it makes a ton. I usually freeze half of the filling and we can have it another night! it looks like a lot of work, but it isn't too bad!! my kids love them too! Plus they are good for you!!

1 (15 oz) can black beans

1 (15 oz) can white hominy beans

1 (15 oz) can black eyed peas

1 cup corn

1 cup red quinoa cooked (pronounced keenwa)

1 jalapeno pepper - i don't put this in

4 green onions

1/2 cup yellow onion

2 cloves garlic, minced

1 green pepper

2 tomatoes

1/4 cup cilantro - i don't put this in either

1 (11.5 oz) can V8

1/2 tsp cumin

1/4 tsp oregano

1 small lime juice

1 tbsp extra virgin oil
1 or 2 avocados

2 1/2 cups pepper jack cheese grated - i always use colby jack

whole wheat tortilla

drain cans of beans in colander, add corn and let drain while preparing rest of ingredients.

finely chop peppers, green onion, yellow onion, tomatoes, clintro and avocado. reserve half of an avocado for dip. mince garlic

In a large bowl combine quinoa, beans and corn. Add fresh ingredients and stir. pour V8 over the top. add spices and lime juice. mix together. gently fold in avocado and cheese.

place 2/3 cup of filling onto tortilla. fold burrito style. spray cookie sheet with non stick spray place burritos on sheet and spry them with non stick cooking spray.

bake 400 for 10 min. turn burritos over spray again and cook 10 more min. for the last 10 min I top with a little extra cheese!

serve with avocado ranch.

1 cup ranch dressing

1/2 avocado.

puree avocado - stir in ranch until smooth

Parmesan Chicken w/ Cream of Mushroom Sauce

YUM!!!!!

That's all I have to say. :)

Ingredients:

• 6 chicken breasts, boneless, skinless
• 1 cup plain yogurt
• 2 cups crushed Ritz crackers
• 1/2 to 3/4 tsp garlic powder
• 1/3 cup Parmesan cheese (from shaker)
• 2 Tbsp parsley
• 1/4 cup butter, melted
• 1 can cream of mushroom soup
• 1 cup sour cream
• 2 Tbsp lemon juice
• 1 lb sliced mushrooms
• Garnish- toasted sliced almonds, lemon slice, parsley

Directions:

• Combine crushed crackers, garlic powder, parmesan cheese, and parsley.

• Dip chicken breast in yogurt, then roll in crumb mixture. Lay the breasts on a greased baking sheet and drizzle with butter.

•  Bake uncovered at 350 deg for 50 minutes. 

While chicken is baking, make the sauce and mushrooms.

• Saute mushrooms in a lil butter. (I like to also add some garlic salt when I saute mushrooms.) Set to the side.
• In a sauce pan, combine soup, sour cream, and lemon juice. Heat GENTLY. *Trust me on the gently part... cook on low and stir occasionally. If it's too high, or you let it sit, it will start to 'POP' and you'll have soup all over. Learned that the hard way. :) *
• Serve chicken topped with sauce and mushrooms. Add lemons, almonds, and parsley if desired. (I actually liked the lemon squeezed on the chicken)
• Enjoy!

Caramel Apple Dessert

This was pretty easy to make and a huge hit with the family.

And I may have added extra caramel... can't help it, love the stuff! :)

Also, a heads up. This needs 5 hours to chill. So prepare early. I'm sure it actually sets sooner than that... but... that is what it says to do. :)

This pic is from the website.... wanted to show you the layers.

I didn't add the peanuts... wasn't a fan of that idea.

I've said it before... I love it when my food is colorful and pretty! :)

Ingredients:
60 NILLA wafers, finely crushed (about 2 cups)
1/3 cup butter, melted
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
3 1/4 cups milk, divided
1 tub (8 oz) cool whip, thawed, divided
2 pkg (3.4 oz each) Jell-O Instant Vanilla Pudding
1/2 cup caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup peanuts, chopped (optional)

Directions:

MIX wafer crumbs and butter; press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust. 

BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining COOL WHIP. 

REFRIGERATE 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.

Halibut with Zucchini Salsa Verde

My husband is a fisherman... So we love to eat fish. I'm always looking for good/delicious fish recipes so that it doesn't get boring to eat. I found this one on Epicurious, and we loved it! We even used the salsa verde for fish tacos the next night. It was delicious!

My blender broke while trying to make this, so a lil shout out to Kassey for being such an awesome neighbor and loaning me her's. Otherwise, this meal would not have happened... at least not that night. :)

I also calculated this recipe using caloriecount.com and it's only ~250 calories per serving! Love that!!!

Ingredients:

• 10 ounces zucchini (about 2 medium), trimmed, chopped
• 1/2 cup chopped fresh cilantro plus leaves for garnish
• 1/3 cup chopped white onion
• 5 tablespoons fresh lime juice
• 2 1/2 tablespoons chopped seeded jalapeño chiles
• 1 1/4 teaspoons finely grated lime peel
• 2 1/4 teaspoons salt, divided    ***comments on the site said this was too much salt... I used about half this and that seemed just right to me...***
• Nonstick vegetable oil spray
• 1 1/4 teaspoons freshly ground black pepper
• 1 1/4 teaspoons ground coriander
• 6 6-ounce skinless halibut fillets or cod fillets.

Directions:

• Combine first 6 ingredients in a blender. Add 1 1/4 tsp salt. (about half this, if you decided to use less like I did) Puree until salsa is smooth. Transfer to a small bowl. Cover and chill. (can be made 2 hours ahead)
• Preheat broiler. Line broiler pan with foil. Coat foil with nonstick spray. Combine pepper, coriander, and remaining salt in a small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over top. Garnish with cilantro leaves. Serve with remaining salsa.