When Tiffany and I made Lemon Pull-Apart Bread recently, we used a lot of lemon zest but just a little bit of lemon juice. She asked me if I was going to make lemonade with all the leftover juice (which is a great idea), but I love to keep lemon juice in the freezer so it’s easy to use in recipes without having to buy lemons and juice them each time.Continue Reading
This restaurant-style chicken piccata is on the cover of Cuisine At Home magazine. Chicken Piccata is one of my favorite dishes to eat at restaurants, so it’s great to have a fabulous recipe to make at home. And this recipe is fabulous! It’s quick and easy and my family loved it.
Coincidentally, Pam, For the Love of Cooking, and Jamie, Mom’s Cooking Club, also posted this recipe recently and their families loved it too. It really is a must try. In fact, I liked it so much that I made it twice in the last few weeks. I hoped to get better pictures the second time, but it’s so hard for me to get a decent picture at dinnertime this time of year.Continue Reading
Instead of cake for his birthday, my husband asked me to make him a cheesecake with a tart lemon topping similar to the Lemon Cream Cheese pie they serve at Marie Callender’s. My wonderful son gave me a mini cheesecake pan for Christmas, so this was the perfect opportunity to give it it’s maiden […]Continue Reading