Lemon Pound Cake

This recipe comes off the side of the Duncan Hines lemon cake mix box.  I was searching for things to make for a brunch at our house and noticed it when I was planning my recipes.  I already had the cake mix (and other ingredients) at home so all I needed was the pudding.  I do love cheap and easy recipes! 

Results: Of course, I loved that it took no time to prepare.  I was surprised it made two large loaves.  I was able to enjoy one at home and send the other to work with hubs.  I'm not a huge lemon fan, yet I enjoyed this recipe.  I didn't add the frosting glaze to the cake.  I didn't want the added calories and felt is was good just the way it was. This cake would be perfect for spring.  It's a light cake with the perfect hint of lemon. This could easily be either a dessert or breakfast recipe. Enjoy!

Lemon Pound Cake 

Courtesy of Duncan Hines

Hands-On Time:	10 minutes
Total Time:	2 hours and 30 minutes
Servings:	Makes 12 to 16 servings.
Rating:	5 stars

Ingredients

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg instant lemon pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil

Glaze:

• 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor

Baking Instructions

1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.

Apple n' Cheddar Tuna Pitas

I needed to vamp up my lunches in order to have more fuel for my half marathon training. So, I was on the hunt this weekend when looking through my magazines. I found this tuna pita recipe on a Hellmann's advertisement in the new Cooking Light magazine. I loved this pita and will make the recipe again next week with chicken instead of tuna. Enjoy!
APPLE 'N CHEDDAR TUNA PITAS

Serves: 4
Prep Time: 15 Minute(s)
2 cans (5 oz. ea.) tuna in water, drained and flaked
1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup finely chopped celery
1/4 cup diced apple
1/4 cup dried cranberries
1/4 cup coarsely chopped walnuts (optional)
4 slices cheddar or American cheese, cut up
2 Tbsp. finely chopped red onion (optional)
2 (8-in.) whole wheat or plain pita breads, halved

Combine all ingredients except pita breads in medium bowl. Evenly stuff pita breads with tuna mixture.
Also terrific with Hellmann's or Best Foods Light Mayonnaise or Mayonnaise Dressing with Extra Virgin Olive Oil.

Pesto-Chicken Italiano

This is a new HOT OFF THE BOX (bag) recipe! I found this recipe on the back of the bag of shredded cheese. It looked delicious, didn't have lots of ingredients and the directions were simple. Therefore, a perfect recipe for me to make! Enjoy!!

what you need
1 Tbsp. Oil
1 lb. Boneless skinless chicken breasts, sliced
1 clove Garlic, minced
1 large Red pepper, cut into thin strips
1/4 cup Pesto
1 Lemon, cut in half, divided
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 cups hot cooked angel hair pasta

make it
HEAT oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

STIR in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

SERVE with remaining lemon half, cut into wedges

This week at Target, Estancia wine is $7.00 off!!!

Parmesan Tilapia with Zucchini & Squash

Happy July!!! I can't believe that this year is already more than half way over. It's gone by so fast. One thing July means to me is that football season is just around the corner. Not only do I like love football, but it provides many opportunities for baking and trying out new recipes!
On another note, one of my goals for July is to make recipes off of boxes or containers from items I buy from the store. I hope to post an "Hot off the Box" recipe at least once a week this month. With that said, this is a recipe I got many years ago off of the wrapping on my fish from Publix. Derek and I love this recipe, we usually make it once a week.
Parmesan Tilapia:
2/3 cup Italian bread crumbs **I used Panko
1/4 cup Parmesan cheese (grated)
1/2 tsp paprika
salt and pepper to taste
1 large egg (lightly beaten) **I used Egg Beaters
Directions:
Preheat oven to 400. Spray a baking sheet with cooking spray.
In shallow bowl, whisk egg. In a large zip-lock bag combine, bread crumbs, cheese, paprika, salt and pepper. Rinse/pat dry four 8 oz fillets of tilapia. Dip fish into egg mixture and then place in bag with crumb mixture. Shake off excess crumbs and place on baking sheet. Cook for about 15-20 minutes. Fish will flake easily with a fork when done.

Zucchini & Squash
Ingredients:
3 zucchini
3 squash
1/2 cup parmesan cheese (graded)
1-2 tbs. olive oil **I used extra light olive oil **I start with 1 and eyeball it to see if I need more
2 tsp. herb provence seasoning (any herb seasoning will work)
salt and pepper to taste
Directions:
Wash veggies and cut into discs. Place all discs into a large ziplock bag. Pour olive oil, parmesan cheese, seasoning, salt and pepper into the bag. Coat veggie with mixture. Spread onto an already greased large baking sheet. Cook with the fish at 400 for 20 minutes. Enjoy!