Strawberry Lemon Yogurt Bundt Cake

 Strawberry Lemon Yogurt Bundt Cake

I had this cake at one of my friend's bridal showers, and I have made it many times since. If you let it sit in the fridge, it tastes like a cross between pound cake and cheese cake. Be careful because Cody will come and eat your whole cake if you don't eat it fast enough! :)

Ingredients

2 sticks butter

2 cups sugar

3 eggs

2 Lemons

2 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

8 ounces greek yogurt

1 container strawberries, diced

1 cup powdered sugar

Directions

Grease and flour a bundt pan. Preheat the oven to 325 degrees.

Cream the butter and sugar together.

 Add in the 3 eggs and beat together.

 Add the zest on one lemon and one tablespoon lemon juice to the mix.

Set aside the extra juice from the lemons 

 

Mix in the baking soda and salt. Then, start alternating adding 2 1/4 cups of flour (this is not all the flour) and the yogurt.  

 Dice the strawberries and add the remaining 1/4 cups flour. 

Fold the strawberries into the mixture. Spoon the mix into the floured bundt pan. Bake for 65-75 minutes. Start checking it at 60 minutes. Insert a toothpick, and eventually once it comes out clean, the cake is done.

          

Once the cake is finished, flip it out onto a plate. You may want to let it cool first, but I am always too impatient. Mix the powdered sugar with leftover lemon juice. Pour the icing over the cake.

 Eat it!!!!

God bless you and your food!

Fruit Salsa and Cinnamon Sugar Chips

Fruit Salsa with Cinnamon Sugar Chips

This stuff is great to eat with enchiladas, tacos, or chicken tortilla soup. Every time I make this salsa at  parties, people eat it up. There are never leftovers! Make it; you will like it!

Ingredients

For Chips:

Flour Tortillas

Oil Spray

Powdered Sugar

Cinnamon

For Salsa:

3-4 Kiwis

Lime

Orange

2-3 Apples (I use fuji)

1 Package of Strawberries

1 Can Pineapple Slices

Directions

Preheat the oven to 350 degrees.

Cut the tortillas into 6 pieces.

Spray with vegetable oil spray, and then sprinkle with cinnamon and sugar.

Cook for about 10-15 minutes or until crispy.

 Until the salsa is ready, I keep the chips in the tortilla bag.

 For the salsa, dice the apple and add lime zest and a squeeze of juice.

Dice and add the kiwi.

Dice and add the strawberries and pineapple.

 Add about 2 tsp. of Cinnamon and the zest/juice of the orange.

 EAT IT!

God bless you and your food!

Soft Caramel Candies!

What you will need:

2 sticks butter

2 1/4 cups light brown sugar

1 (14 oz) can of sweetened condensed milk

1 cup light corn syrup

1/8 tsp. salt

1 1/2 tsp. vanilla extract

Add butter and brown sugar to a large pot.

Pour in the sweetened condensed milk. 

It helps to spray the measuring cup with cooking spray so that the corn syrup comes out easier.

Add corn syrup.

Turn on medium-high heat, add a candy thermometer, and begin stirring.

The mixture gets bubbly pretty quickly.

STOP cooking the moment the candy thermometer reads 250 degrees Fahrenheit. Any hotter will make brittle, and any less will still be runny when it cools. Remove the pot from the heat.

Off of the heat, add the vanilla extract.

Be careful because the caramel will bubbly up when you add the vanilla.

Butter a 9 x 13 inch pan.

Pour the caramel into the pan.

I like to cover mine with a rack and a towel as it cools so that it does not gather condensation. Let the caramel cool for at least an hour.

While the caramel is cooling, cut cellophane paper into 4 x 4 inch squares to wrap the individual pieces.  

After cooling, score the top of the caramel with a knife to create a template of 1 inch squares. Use kitchen scissors to cut out pieces and wrap them individually (use tape to secure). 

These caramels are tasty treats to give as gifts to friends. They also keep for quite some time! Hope you enjoy!

God bless you and your food!