Lemon Creme Cake

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Today our middle school had a fundraiser for Relay For Life. This fundraiser was a bake off!! Yay! I picked an easy recipe because I kind of forgot about it and had to throw this together last minute & I happened to have the ingredients for this cake. Well guess what, my lemon creme cake won FIRST PLACE!!! I was absolutely ecstatic! There were so many other cakes there & people who had been baking for much longer than me! I’m still riding on my first place high from this afternoon. This cake was a hit! Everyone was going after it. Of course it was a hit, it was the first place winner! So let me share this really simple recipe with you!

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You Will Need:
-1 box white cake mix
-1 8oz package cream cheese
-2 cups powdered sugar
-1/4 cup lemon juice
-1 cup heavy whipping cream
-1/2 cup flour
-1/2 cup powdered sugar
-1/4 cup cold butter
-1/2 teaspoon vanilla
-1 fresh lemon
Directions:
-Make white cake according to package in two 9inch cake pans
-In a medium bowl mix cream cheese and 2 cups powdered sugar until smooth
-Mix in lemon juice and set aside
-In a medium bowl whip heavy cream until stiff peaks form
-Spoon in cream cheese mixture and fold together (This is your “icing”)
-When cakes are COMPLETELY cooled set the first cake on the serving plate & cover the top of it with the “icing”. You want this icing layer to be pretty thick, but leave enough for the top & sides.
-Place the second cake on top of the icing, cover it and the sides with the remaining icing.
-In a medium bowl combine flour and 1/2 cup powdered sugar
-Add vanilla and cut in butter until the mixture is in small pea sized pieces. This is your crumb topping.
-Sprinkle the crumb topping over the top of the cake
-Cut the fresh lemon into slices to decorate the top of the cake as you please
-Refrigerate for at least 2 hours before serving.

Here’s my pretty trophy for this cake!

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Mexican Stuffed Shells

 

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Not too long ago I made my favorite Pesto Chicken Stuffed Shells and I ended up with an extra box of the giant pasta shells. What to do, oh what to do with these shells? Then I came across this magically little recipe (which of course I didn’t have all the ingredients for, but I improvised & it turned out awesome anyway) So, yeah, these are pretty darn tasty! Andrew even liked them & they were definitely out of his meat and potatoes comfort zone!

 

You Will Need:

-1 box jumbo pasta shells (I use the great value brand at walmart)
-1lb ground beef (browned & drained)
-1 package taco seasoning
-4oz cream cheese (That’s half of the standard box)
-Salsa (I don’t have an exact amount for this. You’ll see why later)
-1 package shredded cheddar cheese

 

Directions:

-Preheat oven to 350 degrees
-Cook the ground beef & drain the grease
-Add taco seasoning and water according to package
-Mix cream cheese in with ground beef until cream cheese is melted & completely mixed in.
-Cook pasta shells according to package
-Lightly grease a 9×13 baking dish
-Place the pasta shells in the dish with the opening facing up
-Spoon ground beef into each shell
-Add a spoonful of salsa to each shell
-Cover with foil and bake for 30 minutes
-Remove from oven and cover each shell with shredded cheese
-Bake for another 10 minutes.

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