That looks great.
I have a crockpot going with chili, I used left over roasted brisket to make it. But I think I might have made it too spicy for me. I don't like it very spicy, he does and my neighbors do so they should be fine with it.
I have a loaf of oven bread to go with it.
But it definitely smells good in here.

I stopped and picked up some boiled peanuts so I may just have that.

Oh and I will be making the yummy key lime cheesecake again for dessert.

Those look good, Glenda. Care to share that recipe?

Raven, put a dollop of sour cream and some shredded cheese in your bowl of chili. It should help with the heat.

That's a good idea and I just bought both of those today. I have oyster crackers too which can help.

Glenda, that looks just yummy!

Avocado helps the heat too. ;)

I had a pot of pintos with a ham shank going most of the day. Also made english muffins (then 5 sausage, egg and cheese breakfast sands) and just from the oven Chocolate Chip Cookie Bars.

Dinner was a bowl of beans and turkey and cheese panini's.

Glenda, your spinach dish looks great. I love dreary or cold days when I can cook and bake!

Yum, can you post the recipe? Nothing cooking/baking here. Leftover chicken curry from yesterday, warmed in the microwave. Just got home from taking Lauren back to NKU and seeing a movie in Lexington on my way home with Alex.

I've been making thisi for years and really good for parties.

Spinach squares
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tbl chopped onion or more to your liking
1 cup milk
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) finely shredded sharp cheddar cheese
Dash of Nutmeg (opt) **To me, the nutmeg gives it an extra umph. I like it. Enough so you can taste the hint of nutmeg
Directions
1. Heat oven to 350 degrees F. In 8 x 8 x 2-inch baking pan an melt 1 Tbl butter in oven in the pan.

2. In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into baking pan with melted butter and bake at 350 degrees F for 35 minutes or until lightly browned. Test for doneness with toothpick
3. Remove from oven and let cool on rack for 15 minutes. Cut into bite sized squares

They are fine served room temperature or chilled.

Thanks Glenda. I need new ideas for potlucks at work.

dh cooked his own dinner...frozen pizza...wasn't feeling well and he let me sleep...I had toast and bottled water...

Glenda, I thought of you as I mixed up the peanut butter frosting for the banana cake. I also made walnut banana bread. I'll be taking them all into work tomorrow, so DH and I don't eat it all ourselves.

alice_sj Of course, pb frosting on banana cake can't be beat :o)

I made a new recipe of muffins today. They're Oat Bran, flax seed, pumpkin muffins and are really good and they make 18 muffins not just 12. Healthy and tasty, always a good combination.

I am thinking about doing this one today...(its' a long one)

Lemon Pound Cake

1 3/4 cups all-purpose flour (230g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream (60g)
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons (250g)
1 cup (2 sticks) unsalted butter, at room temperature (227g)
5 large eggs, at room temperature, beaten

Syrup

1/4 cup granulated sugar (50g)
1/4 cup Meyer lemon juice (60ml)

Glaze

1/2 cup confectionersâ sugar, sifted (65g)
1 tablespoon Meyer lemon juice

To make the cake: Preheat oven to 325 F (160C). Spray a 9ÃÂ5-inch loaf pan with nonstick cooking spray with flour.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.

Once youâÂÂve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. ItâÂÂll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.

To make the glaze: Combine the confectionersâ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.

This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

blfenton. those muffins sound delicious and healthy!

Rhonda, I love anything lemon. The pound cake would certainly be one I'd enjoy!

Rhonda, your recipe is very similar to the one that I've got on the kitchen table to try. Mine uses yogurt, and it says that it's so easy to make, you don't even need to use the KA mixer.

Mine is made in a loaf pan, then drizzled with the melted sugar and lemon juice, then drizzled with icing sugar and lemon juice glaze.

Did you make yours?

ont gal - that lemon pound cake sounds really good. I wonder, can you add blueberries to a pound cake or would that just not work. The flavours would work but would the pound cake consistency work with blueberries.

jasdip - is your recipe similar to ont_gal's but your recipe substitutes yogurt for the sour cream?

This post was edited by blfenton on Mon, Jan 12, 15 at 11:53

I have the most delicious blueberry/coconut poundcake recipe ever! Yes, you can add blueberries.

Blfenton, mine is similar to Ont_gal's but not this same.
It's actually Ina's

Lemon Yogurt Cake (Ina Garten)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Here is a link that might be useful: Ina's Lemon Yogurt Cake

Rhonda, I bet blueberries withi your lemon cake would be excellent.Good idea, rob333

My spinach squares were a hit at todays potluck. Put them out as appetizers while we were waiting on everyone to arrive. I was a co-hostess.

Rob, the blueberry coconut pound cake sounds yummy! Can you share the recipe?

Haven't tried it as yet today-was too busy with other kitchen stuff,but I have to agree,the blueberries would definitely make it awesome-fresh would likely be best,but would have to be sure if using frozen that they were well drained I would think

Glenda-your spinach squares sound interesting too,except I am the only spinach eater in this house :)

Oh and Sherry-I haven't forgotten about the pepper jelly recipe-I just haven't gotten around to getting it off to you....keep reminding me,please.

I made this one before and we love it. My husband begs me to make this one for him. But I have to do it rarely. I bought the supplies to make him one this week.

Key Lime Coconut Cheesecake
Of course you can also just use the graham cracker pre made crusts.

Extremely easy to make and very much worth the effort.The hardest part is eating it slowly and making it last, no cheesecake over load!

Glad they went over--sure looks good for me

Thanks, Glenda.