Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake  

  

            

      Ingredients

 1/2 cup vegetable shortening

 1/2 cup butter, softened

 8 ounces cream cheese, softened

 3 cups sugar

 6 eggs, room temperature

 4 teaspoons lemon juice

 2 cups all-purpose flour

 1 cup self-rising flour                  

 Directions

 1. In a mixing bowl, cream together shortening, butter and 

cream cheese. Add sugar and beat until fluffy. Add eggs one 

at a time, beating well after each addition. Add lemon juice 

and combine.

 2. In a separate bowl, sift together flours. Slowly spoon small 

amounts of flour into batter with beater at low speed. When all 

flour is incorporated, beat at medium speed for 3-5 minutes. 

Pour into a greased and floured tube pan. 

 3. Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes. 

Celery, Carrot, Spinach Smoothie

 Celery, Carrot, Spinach Smoothie  

  

            

      Ingredients

 2 stalks celery 

 4 medium carrots 

 1 cup spinach

        1/2 banana                  

 Directions

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Brandy Eggnog Cake

 Brandy Eggnog Cake   

  

            

      Ingredients

Cake: 

1 package (18.25 ounces) yellow cake mix 

1/8 teaspoon nutmeg

1 teaspoon cinnamon 

2 eggs 

1-1/2 cups commercial, dairy eggnog 

1/4 cup butter, melted

2 tablespoons brandy

Icing: 

1-1/2 cups butter, softened 

2 tablespoons vanilla

4 cups powdered sugar

1 teaspoon cinnamon

1/2 cup commercial, dairy eggnog                 

 Directions

1. Preheat the oven to 350° F.  Spray a 10 inch round 

baking pan or bundt pan with nonstick baking spray with or flour.

2. In a large bowl add the cake mix, nutmeg, cinnamon, eggs, 

eggnog, melted butter and brandy.  Beat with an electric hand 

mixer until smooth ~ 4 to 5 minutes. 

3. Pour the batter into the prepared pan.Bake in the oven for 

45 to 50 minutes or until a toothpick inserted in the middle of 

the cake comes out clean.Remove from the oven.  Cool in the 

pan for 10 minutes.  Remove the cake from the pan and complete 

cooling on a rack. Prepare the icing and ice the cake.

Icing: 

In a large bowl beat the butter with an electric mixer until it’s smooth.  

Beat in the vanilla.  Slowly add the powdered sugar and beat well.  

Add the cinnamon.  Slowly mix in the eggnog until you get the consistency 

you want 

Barbecued Turkey Legs

 Barbecued Turkey Legs  

  

            

       Ingredients

 4 turkey drumsticks

 Salt and pepper 

 1/4 cup catsup 

 1/4 cup molasses 

 1/4 cup vinegar 

 2 tablespoons Worcestershire sauce 

 1/2 teaspoon hickory smoked salt 

 1 tablespoon instant minced onion                  

 Directions

 1. Sprinkle turkey drums with salt and pepper to taste.

 2. Place turkey legs in the crockpot.

 3. Combine catsup , molasses, vinegar, Worcestershire sauce, 

hickory smoked salt and instant minced onion. Pour over turkey.

 4. Cover and cook on Low for 7-9 hours. 

Apple and Cheddar Grits

 Apple and Cheddar Grits   

  

            

       Ingredients

 4 cups water 

 1 cup whole-grain corn grits

 1 cup tart apple, chopped, peeled, and cored 

 1/4 cup minced scallions (white part) 

 1 teaspoon Cajun spice blend 

 1/2 teaspoon red pepper flakes 

 1 cup shredded Sharp Cheddar cheese                  

 Directions

 1. In a 4 - 5½-quart crock pot combine all the 

ingredients and stir well.

 2. Cover and cook on low for 5-6 hours, or until

 the grits are smooth and creamy.

Mango Muffins

 Mango Muffins   

  

            

       Ingredients

 2 cups flour 

 4 teaspoons baking powder 

 1/2 teaspoon salt 

 1 cup sugar 

 1/4 cup vegetable oil 

 1 cup milk 

 1 egg 

           1-1/2 cup mango                  

 Directions

 1. Cut and peel two very ripe (soft to the touch) mangoes and 

.reduce to soft pulp and juice. 

 2. In a large mixing bowl combine flour, baking powder, salt 

and sugar. 

 3. In a separate mixing bowl combine oil, milk, and egg.

 4. Mix liquid ingredients with dry until just moist and stir in 

the mango pulp.

 5. Fill greased muffin tins, or paper muffin cups two-thirds full.

 6. Bake at 400°F for 15-20 minutes. They are done when they are 

brown on top and a tooth-pick inserted into the center comes out clean. 

Roasted Shrimp with Garlic

Roasted Shrimp with Garlic   

  

            

       Ingredients

 10 garlic cloves

 1/4 teaspoon crushed red pepper flakes

 3/4 cup extra virgin olive oil

 1 lb large shrimp, peeled and deveined   

 salt and pepper to taste                   

 Directions

 1. Preheat the oven to 350 degrees F. 

 2. Take a small baking pan and line the bottom of the pan with 

olive oil, add the garlic cloves, and cover with tin foil. Roast the 

garlic covered for about 20 minutes.

 3. Remove from the oven and add the shrimp, mix well to make 

sure the all the shrimp are covered with oil. Add the salt and pepper 

to taste and cover the pan again.

 4. Bake in the oven again for another 9-10 minutes, until the

 shrimp are done.