Lemon Cake

This is turning into a food blog.  I need to get a life!  But for now - It is what it is!  This is a wonderful simple cake that I just prepared for tomorrow - Easter.  I didn't want a rabbit cake but I also wanted something light for spring and lemon just seemed perfect.  I made it a bundt cake because I happen to like bundt cakes but you don't have to.

• 1 pkg yellow cake mix
• 1 small lemon jello
• 4 eggs
• 3/4 C. canola oil
• 3/4 C. water

1. Preheat the oven to 350 degrees F.
2. Combine all ingredients in a mixing bowl and beat with electric mixer for 5 minutes, scrapping the sides of the bowl often.
3. Pour into your pan of choice - 9 x 13 or bundt (grease the pan or if it is non-stick, then spray with pam.
4. For the 9 x 13 inch pan, bake for 35 minutes.
5. If you use the bundt pan, bake for 45 minutes.

Make a glaze of the following -

• 2 Cups powdered sugar
• Juice of 2 large lemons

When the cake comes out of the oven (for the bundt pan method) while still in the pan use a large meat fork and poke holes in the cake.  Pour some of the glaze around on it.  Let it sit for another 5 minutes and then place on a cake plate.  Now use the fork on the top of the cake.  Slowly pour the glaze all over the top of the cake letting as much as possible soak into the cake.

Enjoy the rave reviews you will get!

Cherry Cheese Pie

This is such a quick, easy and delicious dessert.  I first made this back when I was a very young housewife and mother.  It is a classic that has stood the test of time.  I went to the grocery determined to purchase a ready made dessert but the only thing that looked really good to me was the cheesecake with cherry topping.  Why, I asked myself, buy one that won't be near as good as the one I can make?  So, I circled bake to the baking aisle to get the crust and cherry pie filling.  I usually already have the sweet milk and cream cheese at home.  Years ago I had to make the crumb crust myself but today - ah, so easy!  I promise you will love this and so will your guests!

• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (generic isn't as good)
  
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8 or 9-inch) prepared graham cracker
• 1 (21 oz.) can cherry pie filling, chilled

1. BEAT cream cheese until fluffy in large bowl. (I used a hand mixer) Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.  
2. POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.