Lisa’s Lemon Pound Cake

Lisa’s Lemon Pound Cake

what you need is 
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon Lemon extract
1 teaspoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a light yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.

Pour into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely sprinkle with confectioners’ sugar (icing sugar) 

Lisa’s Zucchini Brownies

Lisa’s Zucchini Brownies

Super moist and they freeze really well too. This recipe makes 2 dozen brownies.

What you need is
4 eggs
1 1/2 cups vegetable oil
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/4 cup unsweetened cocoa powder
1 tsp vanilla
3 cups zucchini shredded
1 cup chopped pecans or walnuts

Preheat oven to 350. Cream together eggs, oil, and sugar. In a separate bowl, mix together flour, baking soda, cinnamon, salt, and cocoa. Slowly add the flour mixture to your sugar mixture, mix well. Add vanilla, zucchini and nuts and mix well. Spread into a 9x 13 pan and Bake for 30 min or till centre is set.
Once cool you can frost them with Vanilla Frosting or a Cream Cheese Frosting

Lisa’s Zucchini Bread

Lisa’s Zucchini Bread

I love Zucchini bread, a great way to use up all that Zucchini you have grown too. This is one of Barry’s Favourites. This makes 2 loaves and they freeze really nice as well  

What you need 
3 eggs
1 1/2 cups sugar
1 cup canola oil
2 cups flour
3 tsp cinnamon
1 tsp vanilla
1 tsp salt
1/2 Tsp baking powder
2 tsp baking soda
2 cups grated zucchini
1/2 cup pecans or walnuts

Preheat Oven to 350. Grease 2 loaf pans well and set aside. Combine eggs, sugar, oil and vanilla. Beat until pale and fluffy. Stir in flour and the rest of the dry ingredients, the batter will be thick, fold in Zucchini and nuts. Divide equally between the 2 loaf pans. Bake for 50-60 minutes or till tooth pick comes out clean. Cool and Enjoy.
NOTE: You can also add 1/2 cup raisins if you want, I don’t care for raisins so I don’t add them.

Quick and Easy Cheesecake

Quick and Easy Cheesecake

This quick and easy cheesecake recipe tastes just like store bought cheesecake. It’s easy to make and the topping can be customized.

  • 1 Box graham crumbs
  • 1 (8oz) package cream cheese softened
  • 1/3 Cup sugar
  • 2 Tsp vanilla extract
  • 1 Cup sour cream
  • 1 1/2 Cups Cool Whip
  1. Prepare graham crust according to box instructions
  2. Beat cream cheese until smooth
  3. Add in sugar and mix well
  4. Add vanilla and sour cream, mix well
  5. Fold in cool whip
  6. Spoon onto graham crust and chill 4 hours
  7. Enjoy 😀

Sunken Chicken

Sunken Chicken 

This is recipe is AMAZING, full of flavor, quick and easy meal for busy Mom’s or Dad’s 🙂

2 pkgs of thin sliced chicken breast
3/4 of a bag fresh organic baby spinach leaves
6-8 slices of prosciutto
1 8 oz pkg sliced mushrooms
1 heaping tsp of chopped garlic 
1/2 cup white wine
1/4 cup olive oil
1 pkg Lipton savory herb and garlic
1 bag of shredded mozzarella cheese
Non-stick spray

Preheat oven to 375°F
Spray a 13″ x 9″ baking dish with non-stick spray.
Add chicken to baking dish. Top the chicken with sliced prosciutto, followed by the baby spinach and mushrooms.
In a small bowl, mix together the wine, garlic, oil, and pkg of herb and garlic.
Mix well and pour over the entire baking dish. Cover very lightly with foil and bake for 30 minutes.
Remove from oven and add a bag of shredded mozzarella. Return to oven and bake until cheese is well melted 5-8 minutes.
Serve with sides of your choice.


Self-Rising Flour

With prices going up, why not make your own Self Rising Flour. It’s super easy and way cheaper, or you have a recipe you want to make a recipe but you don’t have self-rising flour? Don’t worry I got you covered  This recipe is for 1 cup of Self-Rising flour. 

1 cup Flour
1 1/2 Tsp baking powder
1/2 Tsp salt
Mix together and voila you have self-rising flour. When I have to triple this recipe I only use the 1/2 Tsp of salt. 

Steak Sandwich

Steak Sandwich

You will need:…
2 -3 pounds of minute steak or tenderized round steak
1 large onion
2 stick of butter
Seasoned Salt… Your favorite brand.
1/2 cup of Worcestershire sauce
1-2 tsp hot sauce
You can use any kind of roll you want.. most of the time I have hamburger buns on hand so that is what I use…

What ya do:
Slice your meat in strips and season it.. and also slice your onion in strips
Saute your onion in 1/4 stick of butter.. till soft and lightly brown.. remove from pan.
Heat 2 tbsp of butter and cook your meat… add your Worcestershire sauce and hot sauce…then add your onions back and another tbsp of butter.. stir well…

Toast your buns… add a bit of juice from the pan to each bun…place meat in buns and serve… you could add mozzarella cheese and melt a bit if desired…
Enjoy ~

Dehydrated Strawberries

Did you know that Strawberries can taste like Candy but are HEALTHY and NATURAL?
They Taste like Twizzler and Yummy! Kid Approved!!!
Dehydrated Strawberries
Make sure Strawberries are clean.
Cut off tops
Then slice strawberries in half or if really big in quarters
(if small, leave whole)
Place them in Basket 220 Degrees. Start off 45 minutes then give the basket a stir. Then start 15 minutes intervals for a total cook time approx 1 1/2 hours. You may want to adjust them according to how they look.
This batch took 1 1/2 total to make.
Cool down, Enjoy!
Bake 3 HOURs at 210 Degrees.
~ Enjoy~

Easy Creamy Popsicles

Easy Creamy Popsicles

These are super easy to make and the possibilities are endless  You can make any flavor you want just by using different jello and yogurt. My kids just love these. And they are way cheaper than the ones you get in the store 

What you need

1 box jello (we used berry blast)

1 cup boiling water

1 cup yogurt (we used Greek coconut for this one)

1/2 cup cold water


Pour you jello into a bowl and add the hot water and mix well till it’s dissolved.

Add in your yogurt and stir well, I used a whisk, add cold water and mix. Pour into Popsicle molds and freeze for about 8 hours or overnight. My molds are really big and I got 6. This recipe makes 2 2/3 cups.


Lisa’s Creamed Corn

I made this last night and it was soo yummy, I will never buy canned again 🙂 My family finished the whole pot LOL I guess they liked it a lot 😀 
Lisa’s Creamed Corn
What you need:
1 large package frozen sweet corn, thawed
1 1/2 cup heavy cream
1 teaspoon salt
2 tablespoons sugar
1 teaspoon freshly ground black pepper or more to taste
2 tablespoons butter
1 cup milk
2 heaping tsp cornstarch
In a large pot over medium heat, combine the corn, cream, salt, sugar, pepper, and butter. Whisk together the milk and cornstarch, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.