Saturday, April 30, 2016

key lime poke cake

Key Lime Poke Cake
Serves: 12

Cake Ingredients
1  15.25 oz. yellow cake mix
1  3.4 oz package instant lemon pudding
1  c. water
1  c. canola oil
4  large eggs
2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients
1  c. confectioners' sugar
2  tbsp. fresh lime juice

Frosting Ingredients
8 oz.  cream cheese (room temperature)
1/4 c. unsalted butter (room temperature)
2 c.    confectioners' sugar
1 tsp.  lime zest
1 tsp.  lime juice
1/2 c.  graham crackers (lightly crushed)

Heat oven to 350 degrees F.
Zest and then juice two limes.
Lightly coat a 9-by 13" glass pan with cooking spray.
In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.


Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}

Saturday, April 23, 2016

carrot tops

My carrot-top grandchildren
like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft
{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 
and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar
and refrigerate for a few hours

these are also a nice addition to a relish tray

Tuesday, April 19, 2016


This political season has troubled me in so many ways
but the right to vote is a privilege.
Sigh . . . 

Friday, April 15, 2016


On a recent trip to the airport
the Sunshine Skyway Bridge was closed due to fog

 {photo credit: only in your state}

We had to detour around the bay
Low and behold it took us right past IKEA

We stared the morning with a one dollar 310 calorie breakfast

After 2 hours of wondering around the store
we came home with . . .

two orange pillowcases

a kitchen dish soap dispenser

drawer organizers for our three new babies {due this year}

fun trays for  hors-d'oeuvres

small bookshelves {to hold our spices}

a fun bottle for water {or an adult beverage}

We were tempted by so many things.
We may just have to go back.

Friday, April 1, 2016

lemon chicken with broccoli

Lemon Chicken with Broccoli
Serves: 4
6 SmartPoints
{photo credit:}

2 Tbsp all-purpose flour
1⁄2 tsp table salt, divided
1⁄4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast cut into pieces
2 tsp olive oil
1 1⁄2 cups fat-free reduced sodium chicken broth, divided
2 tsp minced garlic
2 1⁄2 cups uncooked broccoli, small florets
2 tsp lemon zest, or more to taste*
2 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice

Step 1: In bowl, combine 1 1/2 Tbsp flour, 1/4 tsp salt and pepper; add chicken and turn to coat.

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Step 3: Put 1 cup broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 2 minutes until broccoli is crisp-tender. Remove broccoli and put with chicken

Step 4: In a small cup, stir together remaining 1/2 cup broth, 1/2 Tbsp flour and 1/4 tsp salt; add to skillet and bring to a simmer over low heat.

Step 5: Cook until sauce is slightly thickened, about 2-3 minutes. Stir in chicken, broccoli, and lemon zest; heat through.

Step 6: Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Serve over brown rice (1/2 cup rice = 3 SmartPoints)

*adapted from a weight watcher’s recipe