Lemon Cream Cheese Frosting

1/2 (4oz) package cream cheese, softened
2 Tablespoons butter, softened
2 Tablespoons lemon juice
1 teaspoons lemon zest
2 1/2 cups confectioners' sugar

Beat cream cheese, butter, lemon juice, and lemon zest together until smooth and fluffy.

Add confectioners' sugar.  Beat until creamy.

Add more sugar or juice as needed for easy spreading.

Note: I use this recipe with Homemade Lemon Cake Mix. I zest and juice 1 lemon. I use 1/2 the zest for the cake and 1/2 or the frosting. I use 1/3 of the juice for the cake and 2/3 juice for the frosting. However, if I am doing something with the frosting that will not use up the rest of the zest or lemon juice, then just add it all into the frosting.

Lit'l Smokies

1 lb Lit'l Smokies
1 bottle Bbq Sauce

In a small slow cooker place lit'le smookies.

Pour Bbq sauce over them and stir till well coated.

Cook on high for 1 hour and low for 3 hours.

Fun to eat with toothpicks.

Lime Coconut Banana Muffins

1/2 cup Macadamia Nuts
12 muffin liners
2 1/4 cup Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Unsweetened Coconut, shredded
2 large overriped Bananas
1 cup Brown Sugar
4 Limes
1 Egg
1/2 cup Veggie Oil
1 cup Powdered Sugar
1/2 teaspoon Vanilla

Preheat oven to 350.

Coasely chop the nuts and reserve.

Line a 12 cup muffin pan with paper muffin liners, and spritz the top of the pan with Pam.

In a large bowl mix the flour, baking soda, salt and coconut.

In a food processor puree the bananas.

Add the brown sugar, and puree again.

Grate the zest from the lines and add to the dry mixture, then juice the limes and measure 1/2 cup of juice for the batter, reserving 2 Tablespoons for the glaze.

Add the 1/2 cup lime juice, egg and oil to the banana mixture and puree to mix. Stir the wet mixture into the dry mixture, then fold in the nuts.

Portion into the 12 muffin cups.

Bake for 25 mintues, or until toothpick inserted comes out clean.

Cool on rack.

When completely cool, measure the powdered sugar, reserved lime juice and vanilla into a shallow bowl. Stir thoroughly to make a thick paste. If too dry add a few more drops of lime juice.

Dip each muffin into the glaze.

Lemon Party Cake

1 box lemon cake mix
     Water, vegetable oil and eggs called for on cake mix box
1 box instant lemon pudding mix
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
3 Tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Heat oven to 350.

Mix together cake mix and pudding mix in a large bowl.  

Make cake as directed on box for 13x9-inch pan.

Cool 15 minutes.

Mix lemonade concentrate and powdered sugar.

Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

Drizzle lemonade mixture evenly over top of cake.

Run knife around sides of pan to loosen cake.

Cover and refrigerate about 2 hours or until chilled.

Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy.

Add confectioners' sugar in 2 additions.

Beat until creamy.

Add more sugar or juice as needed for easy spreading.

Makes about 3 2/3 cups.

Spread 1/2 of frosting over top of cake.  Save other half for another use.

Store cake covered in refrigerator.

Lime Chicken Alfredo

1 lb. Linguini
1 Jar Alfredo
1/2 cup Cilantro, chopped
1/2 cup Parmesan block, shredded
2 Limes
1/2 Rotisserie Chicken Shredded
1/4 teaspoon Salt
1/4 teaspoon Pepper


Cook Linguini according to package directions. Drain and run cold water over noodles to stop the cooking.

In a medium saucepan combine Alfredo, cilantro and Parmesan. Cook over low heat while chicken is cooking.  Stir occasionally.

Juice the limes over the shredded chicken in a bowl. Stir in salt
and pepper.  Toss till well combined.

In individual plates place noodles, sauce and then top with chicken.

Lasagna - Anna Johnson

1 lb. ground Beef
1 medium Onion, chopped
3 Garlic  cloves, minced
45 oz. Spaghetti sauce
8-10 Lasagna Noodles
24 oz. Cottage Cheese
3-4 cups shredded Mozzarella Cheese
3/4 cup shredded Parmesan cheese
2 teaspoons Italian Seasoning
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 Eggs
Garlic Bread

Cook beef, onion, and garlic, drain. Pour in sauce and simmer while pasta water comes to a boil and pasta cooks.

Cook pasta according to package directions. Drain and run under cold water to cool pasta.

In a bowl mix cottage cheese, mozzarella, parmesan, italian seasoning, pepper, salt, and eggs.

In a 13x9 pan spread 3 big spoonfuls of meat sauce in pan.

Layer five noodles, 1/2 meat sauce, 1/2 cheese mixture. Repeat.  Don't be afraid to get your hands messy with the cheese mixture, it will help spread it more evenly if you drop the cheese mixture over the lasagna with your fingers.

Bake at 350 for 40-45 minutes. (I bake lasagna with a pan underneath to catch juices that might overflow.)

Let cool 15 minutes before eating. That way you can easily handle the Lasagna when plating and you can cook the garlic bread.

Lime Salmon with Angel Hair Pasta - Laura Hale

16 oz. Angel Hair pasta
1/4 cup Olive Oil, divided
1/4 cup butter, divided
1 medium Yellow Onion, diced
4-6 cloves Garlic, minced
3 Salmon Fillets, skinless
2 Limes, juiced
Kosher Salt
Pepper
1 jar Alfredo Sauce
1 cup Heavy Cream
1 cup Parmesan Cheese, shredded

Cook pasta according to package directions. Drain and run under cold water to keep from cooking longer and set aside.

In medium cast iron pan caramelize onion and garlic in 2 T oil and 2 T butter.  I like to cook the onions till they are almost blackened.  Set aside in a bowl or use a different cast iron pan for salmon.

Cook salmon fillets in 2 T oil and 2 T butter over medium high heat.  Squeeze lime juice from 1 lime over salmon and sprinkle salt and pepper over filets.  Cook for 4-6 minutes on each side.  After you filp the filets squeeze 1/2 of the second lime over the salmon and sprinkle with more salt and pepper.  After 2 minutes squeeze the rest of the lime over the filets.

Cut fillets into chunks inside pan with spatula.  Add Alfredo sauce, cream, and parmesan cheese to pan with the salmon and combine while on medium low heat.  Add pasta and caramelized onions and  combine well.

If you have left overs squeeze fresh lime juice over pasta before eating.