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May Recipes



1 Cup Butter (softened to room temperature)

1 3/4 Cups Granulated Sugar

1 Tbsp. Fresh Lemon Zest

4 Large Eggs (room temperature)

2 tsp. Vanilla Extract

2 1/2 Cups All-purpose Flour

2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/2 tsp. Salt

1 Cup Buttermilk

1/2 Cup Fresh Lemon Juice (from about 3 lemons)

2 Cups (12 oz.) Fresh or Frozen Blueberries (do not thaw if frozen)

2 Tbsp. All-purpose Flour

Whipped Lemon Cream Cheese Frosting:

12 oz. Cream Cheese (softened to room temperature)

1/2 Cup Butter (softened to room temperature)

4 1/2 Cups Powdered Sugar

1 to 2 tsp. Fresh Lemon Zest

1 Tbsp. Fresh Lemon Juice

2 Tbsp. Heavy Cream


Fresh Lemon Slices, Fresh Blueberries

Preheat the oven to 350 degrees. Line the bottom of two 9 inch round cake pans with at least 2 inch sides with parchment paper and coat with nonstick cooking spray. Set aside.

In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes (don’t cut down the time on this step).

Add the eggs and vanilla until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.

Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.

In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Over mixing may result in a tough, dry cake.

Spread the batter evenly in the prepared pans and bake for 35 to 40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.

Let the cakes cool for 5 to 10 minutes in the pans before turning them out onto a cooling rack to cool completely.

For the frosting; whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1 to 2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2 to 3 minutes.

When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.

This cake, once frosted, lasts very well in the refrigerator for several days. Take it out an hour or two before serving or serve chilled, your choice!

Yield: Makes a 9 inch, 2 layer cake.


1       Cup Penne Pasta (uncooked)

1       lb. Tiny New Potatoes (diced 1/2 inch pieces)

3       Tbsp. Butter

1/4    Cup Onion (chopped)

2       Tbsp. All-purpose Flour

1/8    tsp. Salt

1/8    tsp. Ground Black Pepper

2 1/4 Cups Milk

2       tsp. Lemon Peel (finely shredded)

4       oz. Provolone Cheese (shredded)

3       4.5 oz. Cans Tuna (packed in roasted garlic olive oil or desired flavor tuna)

1/2    Cup Pitted Kalamata Olives (halved)

1 1/2 lbs. Asparagus (trimmed, cut in 1 inch pieces)

1/4    Cup Soft Bread Crumbs

1/4    Cup Parmesan Cheese (finely shredded)

Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.

Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .

For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.

Makes: 6 servings


1/2 Cup Butter (melted)

1    Cup Milk

1    Cup All-purpose Flour

1    Cup White Sugar

2    tsp. Baking Powder

1/2 tsp. Salt

2    Cups Fresh Strawberry Halves

1    (4 oz.) pkg. Cream Cheese (cut into small pieces)

Preheat oven to 400 degrees F. Pour melted butter into the bottom of a 9 x 13 inch glass baking dish.

Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.

Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.


Get out of the breakfast rut with these Tex-Mex tacos filled with cheesy scrambled eggs.

1/3 Cup Tortilla Chips (lightly crushed)

1/4 Cup Onion (chopped)

1/4 Cup Tomatoes (diced)

2 Tbsp. Jalapeño Peppers (chopped)

1 tsp. Vegetable Oil

2 Large Eggs (lightly beaten)

Pinch of Salt and Pepper

2 (8 inch) Soft Taco-size Flour Tortillas (warmed)

1/2 Cup Shredded Mexican Four-Cheese Blend

Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

Yield: Makes 2 tacos


1 lb. Processed Cheese (such as Velveeta)

8 Baking Potatoes (about 4 lb.)

1 1/2 Cups Mayonnaise

1 Cup Half-and-Half

1/2 Cup Yellow Onion (chopped)

1 Cup Pimiento-stuffed Spanish Olives (sliced)

Vegetable Cooking Spray

6 Bacon Slices (cut into 2 inch pieces)

Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

Peel potatoes, and cut into 1 inch cubes. Grate frozen cheese, using large holes of a box grater.

Preheat oven to 325 degrees. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Top with bacon pieces.

Bake at 325 degrees for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Yield: Makes 6 to 8 servings


This chicken and rice dish is a quick, easy and comforting meal that the whole family will enjoy.

1 1/2 lbs. Chicken Breasts (skinned and boned)

2 (8.8 oz.) Pouches ready-to-serve Long-grain Rice

4 Bacon Slices (diced)

1/2 Cup Onion (chopped)

1/2 Cup Frozen Green Peas (thawed)

1 (4 oz.) Can Sliced Mushrooms (drained)

3/4 tsp. Salt

1/4 tsp. Pepper

Garnish: Fresh Parsley Sprigs

Cut chicken into 1/4 inch slices, and set aside. Heat rice according to package directions; set aside.

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 tablespoon drippings in skillet.

Sauté onion in hot drippings in skillet 3 minutes or until tender. Stir in chicken, and sauté 8 minutes or until chicken is done. Stir in rice, bacon, peas, and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Garnish, if desired.

Yield: Makes 4 servings.


Chocolate pudding pie with creamed cheese, nuts, and whipped cream.

1/2 Cup Pecans (chopped)

1/2 Cup Butter (melted)

1    Cup Flour

8    oz. Cream Cheese (room temperature)

2    Containers Whipped Topping

1    Large Box Instant Chocolate Pudding

Preheat oven to 350 degrees.

In a metal 9"x13" baking pan, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10 to 15 minutes. Take the crust out of the oven when golden brown.

While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.

Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping.

Refrigerate. Serve cold.

Recipe makes 12 Servings.



2       Cups Fresh Strawberries (cleaned, sliced)

1 1/3 Cups Sugar

2 1/2 Cups Rhubarb (chopped)

1/4    Cup Tapioca

1       Single 9" Pie Crust (unbaked)

Crumb Topping:

3/4    Cup Flour

2       Tsp. Shortening

1/8     tsp. Salt

2        Tsp. Butter

4         Tsp. Sugar

Preheat oven to 400 degrees F.

Mix the strawberries, rhubarb, sugar and tapioca all together.  Place in the unbaked pie shell. Sprinkle with the crumbs and bake at 400 degrees for 45 minutes. Reduce the temperature to 350 degrees and bake 25 minutes longer.

Crumb mixture: Mix the flour, shortening, salt, butter and sugar together until fine and crumbly. Sprinkle crumbs over top of pie. Bake.

Makes 1 9" pie.

Recipe From: Polly B.


2    Cups All-purpose Flour

1    tsp. Baking Powder

1/2 Cup Butter (cold)

2    Eggs (beaten)

3    Tbsp. 2% Milk

5    Cups Fresh Rhubarb (sliced)

1    Box (3 oz) Strawberry Gelatin


1    Cup Sugar

1    Cup All-purpose Flour

1/2 Cup Butter (cold)

In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1 inch baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin.

For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake at 375 degrees for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Yield: 3 dozen bars.