Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.

Ginger Garlic Baked Chicken

This baked chicken recipe is so easy and delicious. The chicken drumsticks are marinated and oven baked to juicy goodness! Thank you Rasamalaysia

1 1/2 lbs chicken drumsticks
1 piece ginger, peeled and chopped (2-inch)
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 dashes white pepper
1 pinch Chinese five-spice powder, (optional)
1 pinch salt

• Pre-heat the oven to 375F.
• Rinse the chicken and pat dry with paper towels. 
• Add the ginger and garlic to the chicken and gently rub them on the chicken. 
• Add the rest of the ingredients to the chicken, stir to mix well so the chicken is nicely coated 
• Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
• Arrange the chicken on a baking sheet lined with parchment paper 
• Bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. 
• You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
• If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving.
• Serve warm.

Chocolate Chip Zucchini Bread

3 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

whipped cream or butter to serve

• Preheat oven at 350 °F. 
• Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy.
• Add sugar, and continue beating until well blended.
• Stir in oil, orange juice vanilla, zucchini, pecans, chocolate chips and orange zest.
• Stir in sifted ingredients.
• Pour into prepared loaf pans
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
• Remove loaves from pans and cool.
• Chill before slicing.
• Serve with whipped cream ... 

Slow Cooker Coconut Chicken Curry

We tried this recipe at a friends a few weeks ago...and it was delicious.  Miss E cant take the credit for the recipe tho..it was adapted from Tasty Kitchen

2 pounds Boneless Skinless Chicken Breast Cubed
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156 ml Can) Tomato Paste
1 can (about 400 ml) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers ..optional 
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander for decoration..optional

• Place chicken cubes inside the slow cooker.
• Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl 
• Process together until the smooth(ish). 
• Pour sauce mix on top of the chicken, mix well 
• Add hot peppers if using any, then close the lid. 
• Cook on low for 6 hours.
• An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. 
• Add to the chicken curry and mix well. 
• Place the lid back on for the rest of the cooking time.
• Serve on top of Jasmine or Basmati rice 
• Decorate with lots of chopped cilantro. 

Homemade Baking Mix

There’s no need to buy a boxed baking mix ever again – because it’s super easy to make your own  with ingredients that you already have in your own kitchen. Use for scones, biscuits, cobblers or in any recipe that calls for a boxed baking mix

3 cups flour
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoon cold butter, cut into pieces

• In a medium bowl, sift flour, sugar, baking powder, baking soda and salt.
• With a fork or pastry cutter, cut in the small cold pieces of butter until the butter is pea size or smaller.
• Store covered in the refrigerator for up to a month.

Strawberry Lemon Muffins

Based on the delicious James Martin recipe for Lemon Drizzle Muffins, this variation is by Baker Street

2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3½fl oz vegetable oil
300g/10oz plain flour
3 tsp baking powder
½ tsp salt
4 lemons, zest only
8 to 10 strawberries, roughly chopped up

• Preheat the oven to 200C/400F/Gas 6 and line a muffin tin with paper cases.
• In a large bowl, combine the egg, sugar, milk and oil.
• Sift in the flour, baking powder, salt and then add the lemon. 
• Gently stir until combined. 
• Add the strawberries and combine until evenly distributed. 
• Do not overmix.
• Spoon the mixture into the pre-prepared muffin cases.
• Bake for 30-35 minutes until well risen and golden. 
• Cool on a wire rack.