Lark's Tart~N~Tangy Lemon Curd

I have been wanting to make some of 

My own fresh Lemon Curd since last summer.

I finally got around to doing it...I have NO

idea why I waited so long to try it.

SUPER SIMPLE!!

I have "pinned", bookmarked, tagged

and highlighted so many different recipes.

Who would have known that I would just make 

up one of my own?! That is just what I did!

I took the main ingredients then added in

a few of my own. I will WARN y'all that I LOVE

tart lemon flavor. So MY lemon Curd is just that!

Lark's Tart~N~ Tangy Lemon Curd

1/2 C. Fresh Lemon Juice (4-5 lemons)

4 tsp. Fresh Lemon zest

3/4 C. Sugar

8 Eggland's Best egg Yolks

6 TBSP Butter

1 TBSP Lemon Powder

1 tsp. Almond Extract

Using a double broiler, bring water to a boil.

Then reduce heat to med./low add in all ingredients

and whisk until thickens. About 3-4 minutes.

Remove from heat and let cool  before storing in

a glass jar. This does need to be kept in the refrigerator.

This will keep for up to 4 weeks.

Now I have had several friends ask me

what do you put lemon curd on?

Pretty much anything!...no really!

I have spread it on toast,baked it in bread,

 mixed it with fresh fruit for a tangy salad. 

I have even added it to my Lemon Pepper Chicken.

The "skies the limit".

ENJOY!

Lark

{Paula Deen's} Upside Down Pineapple Biscuits

If you've not made these before, you'll WANT to do that soon! 

This is a recipe I added to my cookbook.  (I was careful to add Paula's name)

Our family likes to have brunch for the holidays, and this is a dish that flies off the plate.  We enjoyed it for Christmas again this year.

It's simple - using canned biscuits - and is very yummy.

Try it for breakfast today! Or for dessert for lunch or dinner!

UPSIDE DOWN PINEAPPLE BISCUITS

1 - 10 ozs. can crushed pineapple

1/2 c. light brown sugar

1/4 c. butter, room temperature

10 maraschino cherries, optional

1 - 12 ozs. can buttermilk biscuits (10 in a can)

Preheat oven to 400. Grease 10 cups in a muffin tin.  Drain pineapple; reserve juice.  Combine pineapple, brown sugar and butter; mix well.  (The butter might be lumpy, but that's fine).

Divide pineapple mixture evenly among muffin cups.  Place a cherry in the center of each, making sure the top of the cherry touches the bottom of the tin.  Place 1 biscuit in each cup on top of pineapple mixture. 

Spoon 1 tsp. reserved pineapple juice over top of each biscuit.  Bake 12 - 15 minutes or until golden brown.  Cool for 2 minutes; invert pan onto platter to release biscuits. 

Serve warm.

5 servings: 2 biscuits each

BAKE - LOVE - LAUGH - EAT!
Marsha

The GREAT BLOGGER'S Giveaway~Winner!!

Let us start off by saying 

Thank Y'all so much for supporting

this FUN Great Bloggers Giveaway!

We hope y'all found a few more "new"

Blog's to start following in the process.

We are so happy to SHOUT OUT the Winner

of this great Dessert Cook Book and Cake Server

Congratulations... M.J. 

Please contact us HERE

Within 48 hours so we may ship

out your prize to you a.s.a.p.

~Thank y'all  so much for your support!

Lark, Libby and Marsha

Home Fries

As y'all know I love potato's...

If only my body wouldn't  hold on 

to everyone one I ate! (lol)

So I try my best to come up with a healthier

version of my favorites.

You can add in any seasoning YOU

like to make the flavor "pop".

Home Fries

3 Lg. Potato's~peeled/cut

2 TBSP Olive Oil

1/2 tsp. Garlic Powder

1/2 tsp. Chili Powder

1/2 tsp. Onion Salt

1 tsp. Black Pepper

1/2 tsp. Salt

1/4 C. Parmesan Cheese

2 TBSP Franks Hot Sauce

Preheat oven to 450

Combine ingredients in a gallon sized 

zip lock bag, toss to coat all potatoes

Spread out evenly onto a foiled lined baking sheet. 

I then sprinkle a bit more cheese on top.

Bake for 18 Minutes, then turn over the potato's.

Continue to bake for another 18 minutes.

Perfect every time!

Lark

Cinnamon Roll Baked Oatmeal Cups

I've never met an oatmeal flake I didn't like!

It doesn't take long to realize....I am not only a Cookie Monster...

I love love love oatmeal too. 

I love it in cookies (of course!), in fruit crisps, in muffins & cakes and especially cooked for breakfast!

This is a fabulous and seriously simple recipe I found at Joy in My Kitchen.

It's a great breakfast that is quick to mix, cooks in about 15 minutes, and tastes like a cinnamon roll.

Make it ahead and reheat it for a fast breakfast if you want! It's a great way to warm your tummy during the winter.

 

Even if it hadn't been featured at a linky party, I still would have HAD to try it.

And who wouldn't love oatmeal in your own little ramekin?

With frosting no less!?

CINNAMON ROLL BAKED OATMEAL CUPS

1 c. old fashioned oats

(we prefer a 7-grain purchased at a local bulk food store)

1/2 c. applesauce, unsweetened

1/2 c. milk

(I used 1%)

1/2 tsp. vanilla extract

1 tsp. cinnamon

3 Tb. maple syrup

1/8 tsp. sea salt

Optional Frosting:

1 - 2 Tb. cream cheese, (1/3 reduced fat)

4 Tb. powdered sugar

1/2 tsp. vanilla extract

optional: milk, added until desired smoothness is reached

Preheat oven or toaster oven to 375.

Mix together the oats, applesauce, milk, vanilla, maple syrup, cinnamon and salt in large bowl.

Lightly grease 4 - 1/2 c. ramekins or small bowls.  Or....lightly grease 2 - 1 c. ramekins

Pour the oat mixture into each dish.

Bake at 375 for 15 - 20 minutes or until center is set.

Meanwhile, in small bowl, blend frosting ingredients and mix until smooth.

Serve baked oatmeal topped with cream cheese frosting and cinnamon.  Add a few nuts if desired.

OH MY!  This is a terrific way to begin your day, but I enjoy it for lunch and sometimes dinnertime too.