March 2013

Lemon, White Chocolate Cake

Spring is the perfect time for a yummy lemon cake!  My daughter in law developed this recipe and I thought I’d share.   It’s moist, lemony yumminess has become a family favorite.  Even better……it’s simple and fast to make!


side cake



1 lemon cake mix

2 eggs

small lemon instant pudding mix

1 3/4 cup of milk

1 white chocolate baking bar


Preheat oven to 350.

Mix the instant pudding with the milk.  Set aside.

Lightly mix the eggs into the cake mix with an electric mixer.  Add pudding mixture and beat until smooth.

Grate the white chocolate bar into the batter and stir.

Pour batter into a well greased bundt cake pan.

Bake @ 350 for 45 – 55 minutes.  Use the toothpick test to check doneness.

Once done and removed from the oven, let set for 15 minutes and then remove from pan.

Top the cake with lemon frosting or sprinkle with powered sugar.  On the cake pictured I used lemon frosting, thinned with a little milk.  I blopped it along the top edge and it ran down the sides.  Of course you can frost in as normal also.


Lemon Frosting

1/3 cup soft butter

3 cups powdered sugar

1 1/2 teaspoons lemon juice

2 tablespoons milk


Mix sugar into butter, stir in lemon juice and milk.  Beat until creamy.  Add one to two more tablespoon of milk if you want a frosting that will flow down the sides.

Note ~ the intensity of lemon flavor can be adjusted by replacing some of the milk with lemon juice if you’d like a zippier flavor.


Thanks for visiting!
Blessings ~


October 2012

Apple Nachos!
nachos half plate

Apple Nacho’s

Apple Nachos is something new to me.  After seeing a link on Pinterest I looked around a bit at recipes and came up with this version.  You can really use any toppings you’d like.  This is FAST, EASY and FUN.  We munched on it this evening in the Studio.

Ingredients ~ 

4 apples (I used Honey Crisps)

1/4 cup chopped peanuts

1/4 cup chopped candy corns

1/4 cup mini semi-sweet chocolate chips

1/2 c. peanut butter (I like creamy Jiff)




Wash, core and slice the apples into thin, munch able slices.  Scatter on a serving dish or platter.  preferably with short sides.

Melt the peanut butter in the microwave until it’s of drizzling consistency.  Drizzle over the apples.

Sprinkle drizzled apples with the mini chocolate chips, chopped peanuts and candy corns.


nacho close up

Extreme yummyness!!


Thanks for visiting!
Blessings ~


July 2011

Margaret’s Berry Trifle

A Perfect Summertime Dessert!


Margaret’s Berry Trifle

6 oz. box of vanilla instant pudding
1 1/2 c. buttermilk
large tub of cool whip
pound/angel food cake (about 1 1/2 purchased pound cake loafs or 1/2 angel food cake)
1 pint assorted berries

Wash berries and allow to dry or blot gently with a paper towel.
Cube the cake into bite sized pieces.
Mix together the buttermilk and pudding mix. Stir in cool whip.
In a large straight sided glass bowl layer the three different items making sure you can see cake and berries through the side of the bowl.

 Tip:  Adjust this to your liking.  I’m thinking peaches and blueberries will be the next try!  Yum!

You could also serve this in individual goblets as pictured below.  (No we don’t use crystal at the SYOB).  :-)
Pound cake is the traditional cake for a trifle but angel food is good and less fat!  You could also use a sugar free pudding mix, fat free cool whip and fat free buttermilk.  It’s possible to make this so it’s not to sinful!

Margaret's Berry Trifle

Thanks for visiting!
Blessings ~


July 2011

Mexican Chef Salad

This is a favorite in the Studio!

Mexican Chef Salad

Throw first 5 ingredients in a large bowl~
1/4 onion chopped
1 bag of romaine hearts
3 tomatoes cut up
1 avocado
1 cup grated cheese
1-lb. ground beef
1 can black beans

Brown the ground beef.  Add the drained can of beans to the beef and simmer 10 minutes.
Add beef mixture and 1/2 bag of crushed Nacho Cheese Doritos to the bowl.
Pour 3/4 bottle of French Dressing over all.
Wash you hands good and then mix it all up using your hands to turn all the ingredients and mix together.
This recipe could be modified in many different ways depending on your taste.  Play with it and make it your own.
Tip:  This is a salad that isn’t good made ahead of time.  Mix this all together just before serving.
To get a jump start on this salad I brown the beef and simmer with the beans ahead of time.  Then refrigerate until I’m ready to put the salad together.  Pop the beef mixture in the microwave to warm it up and in a couple minutes it’s ready to go.
You could also do the chopping ahead so all you have left to do is mix it all together.

Mexican Chef Salad

Thanks for visiting!
Blessings ~