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Luscious lemon citrus cake will win your heart in one bite.

Words cannot describe my family’s love for lemons. Even if it isn’t summer, we always want anything that has lemon in it. Sometimes, we use lemon to marinate our meat to give it that extra zest. Sometimes, I make lemonade even if it’s really cold. And most of the time, of course, I make a dessert that has lemon as its main ingredient. Lemon in a sweet decadent dessert usually means heaven. My husband and I usually buy a lot of lemons at the grocery. The thing is, we usually fail to ask each other whether we already have this certain item.

So most of the time we have an onslaught of lemons at home. What to do with them? Of course, transform them to a dessert recipe that everyone will enjoy such as lemon citrus cake. Usually, that’s either a cookie recipe or a cake recipe.

Cakes are the safest bet though. They make good use of a lot of lemons and that will prevent us from wasting them. My husband usually loves lemon poppy seed cake, but he will eat anything lemony. This is where this lemon citrus cake comes in. It’s an amazing recipe that both my husband and my kids couldn’t get enough of. They love the taste and the softness of the cake.

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Quick Tip: You can freeze this loaf and eat it when you want to.

Have you tried pink flamingo cake yet? If not, you need to get your skinny bird legs into the kitchen!

My grandparents transported themselves from the brisk winters of Michigan to the sunny skies of Florida, a very long time ago. While there, grandma picked up a few new baking secrets that she brought all of us to love. One of the yummy desserts that granny bakes up while we snowbirds visit is the ever famous pink flamingo cake.

Pink flamingo cake is dripping with Florida flair. For fun, it is pink, and for two, it is made with crushed pineapple, cherry jello, and vanilla pudding. Yum!

Are you ready to make this yummy pink flamingo cake? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you 12Tomatoes and YouTube for this pink flamingo cake recipe!

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Quick Tip: Swap out crushed canned pineapple for fresh! Simple place the pineapple chunks into your blender and pulse a few times. Be careful to not over blend as you want a crushed texture not liquid.

How can one simply only have one bowl of hamburger soup? They can’t.

It seemed like my mom always had a pot of soup on the stove while I was growing up. Even during the summer months mom could be found preparing soup for the family. One of her most memorable soups was and is hamburger soup! If you haven’t every had hamburger soup you really ought to. It’s very easy to make and quite diet friendly!

You won’t find any wheat, sugar, or dairy in this delectable hamburger soup. If you really want to keep it a carb-friendly option simply cut out the potatoes from the recipe.

Are you ready to make this hamburger soup? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you Tess Cooks 4 U and YouTube for this hamburger soup recipe!

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Quick Tip: This recipe for hamburger soup is very easy to double.

Swig sugar cookies are grandma’s greatest invention!

Okay, so I’m not insinuating that my grandma invented swig sugar cookies, but I’m convinced that someone’s grandma did. Cookies like these are just too darn good to have been thought up by some random Joe. Swig sugar cookies are made with a magic touch that only grandmothers have. Now, of course, if you have a good recipe to follow, you can make these magical cookies just as good and grandma.

Swig sugar cookies are relatively easy to make and they don’t contain too many ingredients. You can make your own icing for the cookies but you don’t have too and the store bought stuff will work just fine.

Are you ready to make these swig sugar cookies? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you Bake. Eat. Repeat. and YouTube for this Swig Sugar Cookies recipe!

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Quick Tip: This recipe for swig sugar cookies is very easy to double.

Basement brownies gripped my taste buds with an unseen force that literally blew my hair back.

I am always on the prowl for fun and exciting brownie recipes. Seriously, I love them. When I came across these basement brownies I was intrigued. I mean, just look at the name, what does that even mean? Well, after making and tasting basement brownies I really didn’t cae how they were named because they were so good I think I felt my socks leave my feet in a rapturous knock.

Basement brownies are seriously easy to make and require only a handful of ingredients. You get to use a boxed cake mix which always makes things easier. Don’t like boxed cake mixes? Feel free to whip up your own 🙂

Are you ready to make these basement brownies? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you The Recipe Girl and YouTube for this basement brownies recipe!

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Quick Tip: I used Betty Crocker cake mix for these basement brownies but feel free to use any brand that you fancy.

I Wouldn’t Mind Eating This For Two Weeks In A Row!

Being the work-from-home parent in our house, I’ve decided it’s my job to plan the menu and take care of all the dinner preparations.

My husband would be more than happy to take turns, but since I personally hate grocery shopping I’m just letting him do that, instead. To me, that’s a big win!

To be honest with you, ever since I got my first slow cooker, making dinner has been a breeze. I didn’t think meals would turn out as delicious in the crockpot but I was so wrong!

Some of them turn out even better than their stovetop counterparts, and I guess that’s because they get to slowly cook to perfection, for hours.

This recipe from the Slow Cooker/Crockpot YouTube channel is one of my favorites. I had made Salisbury steak a hundred times before, but never in the crockpot.

Once I tried this recipe, there was no going back. I’m so glad I came across their video, you should check it out, too!

I always buy ground beef in bulk, and freeze it in portions so that I can easily thaw as much as I need for the next meal.

That’s also a very inexpensive way to buy meat, not to mention ecological. When you buy in bulk, there’s no extra packaging and that’s always good for the nature!

If you like to make your own bread crumbs out of stale bread, those will work really well for this dish, as well. Just season them as you like, or use different seasonings each time, for new flavors

Ingredients

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup McArthur milk

1/4 cup Gold Medal all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounce) cans condensed cream of chicken soup

1 (1 ounce) packet dry au jus mix

3/4 cup water

Instructions:

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Check out this awesome how-to video!

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Quick tip: Cream of mushroom soup will work for this, too.

Recipe and image courtesy of YouTube and Slow Cooker/Crockpot. Don’t forget to view all of their great recipes!

I Never Thought Adding This One Ingredient Could Make This Salad So Amazing!

A good friend of mine thought it was weird that I was going to serve potato salad for Thanksgiving.

In her opinion, potato salads were for summer parties and BBQ’s, not for Thanksgiving or Christmas. It’s funny; sometimes we are so used to doing things the way we’ve always done them, that we don’t even think about other options.

When I was young, potato salad was definitely a barbecue dish for us, too. But pretty soon after I got married and started a holiday tradition of my own, it became a Thanksgiving and Christmas side dish.

I think it goes together perfectly with all the other holiday foods. Besides, everyone seems to love potato salad!

I haven’t always made the same exact recipe, though. But this one, from Melanie Cooks, has quickly become my favorite. There is one special ingredient I had never thought of adding – it made such a big difference!

It had never occurred to me to add sweet pickle relish to a potato salad recipe but once I tried it, there’s no going back!

Also, for mustard I used Dijon – I think it works perfectly and gives this salad even more flavor.

Don’t worry; this is not going to taste mustardy at all. In fact, you could even add a little bit more of it, and it would still turn out awesome. I like to cut the potatoes into smaller pieces but you can leave them in bigger chunks, too, if that’s your cup of tea!

Ingredients

8 medium potatoes, peeled and quartered

2 tbsp white vinegar

5 hard-boiled eggs, peeled

2 celery stalks, diced

4 green onion stalks, diced

1½ cup mayo

1 tbsp mustard

2 tbsp sweet pickle relish

1 tsp sweet paprika (optional)

Salt and pepper to taste

Instructions:

Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.

Cut the potatoes into ½ inch pieces.

Put potatoes in a large bowl, drizzle with white vinegar and stir.

Chop the eggs and add to the potatoes.

In another bowl, mix mayo, mustard and sweet pickle relish.

Add the mayo mixture to the potato salad and stir to combine.

Add salt and pepper to taste.

Put the potato salad in a serving bowl and sprinkle with paprika.

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Quick tip: You’ll get 12 servings from this recipe.

Big thanks to Melanie Cooks for this delicious recipe!