INGREDIENTS :

• 10 each egg roll wrappers
• 4 tablespoons flour, all-purpose
• 1/3 cup sugar
• 1/2 whole lemon, juiced
• 3 1/2 each fresh peaches, whole, med., peeled and chopped
• 2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/3 teaspoon salt
• 1 egg, beaten
• 1 tablespoon light margarine, melted
• 2 teaspoons cinnamon sugar, for dusting             
  

  DIRECTIONS :

  1. Preheat oven to 375 F.

  2. Spray a large baking sheet with non-stick spray and set aside.
  3. In a saucepan, mix together the peaches, sugar and lemon. Add water and cook over medium heat until the peaches are softened.
  4. Allow the peaches to cool and then add the flour, spices and salt. Stir until well combined.
  5. Beat your egg in a separate bowl.
  6. Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of peach filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet. Repeat the step above as many time as needed.
  7. Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  8. Serve hot and enjoy!

 

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

 Nutrition

• Per serving (16 servings)
• Serving size: 1 slice
• Calories: 313
• Fat: 7g
• Saturated fat: 4g
• Carbohydrates: 59g
• Sugar: 40g
• Fiber: 1g
• Protein: 4g
• Sodium: 143mg
• Cholesterol: 51mg      
  

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  Ingredients

  For the Cake

  • 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (low fat is fine)
  • 2 tablespoons grated lemon zest, packed (see note)
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups granulated sugar, plus more for the pan
  • 3 large eggs

  For the Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1-1/2 tablespoons fresh lemon juice

  For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

   

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  Instructions

• Preheat the oven to 325°F and set an oven rack in the middle position.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
• (See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated.
• Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
• Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)
• Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
• When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
• Note: You'll need 4 to 5 large lemons for the entire recipe.
• 
  

 

These vegan quinoa and black bean tacos are such a great spin on traditional tacos. Your kids and friends will love this tasty meal idea and you will love how easily and quickly this comes together.  

Nutrition

 

This Golden Fried Catfish recipe is dredged in a perfectly seasoned and spiced cornmeal breading and fried until tender on the inside and crispy golden brown on the outside!! You can serve up this tasty fish fry with my Fried Shrimp and serve with a side of lemon wedges, tartar sauce and coleslaw for good measure!  

 

Nutrition

 

 

PREP TIME: 15 MINS | COOK TIME: 5 MINS | TOTAL TIME: 20 MINS | SERVINGS: 6

 

let me say that kabobs are one of the best seafood kabobs you’ll ever  have! Packed with so much flavour and incredibly easy to throw together, you sure would want to make this again and again. It can be prepared in just fifteen minutes and cook in five for a one-of-a-kind dinner experience that your family will enjoy. I am sure they will appreciate the effort even though you technically do not need much of that to make these delicious kabobs. Or serve these on your next BBQ.

Busy days most of the time leave us with no other choice but to either order a take-out or enjoy leftovers. But with recipes like these getting a meal on the table has never been easy! Easy and quick kabobs with huge flavours fresh from the grill!

 

NUTRITION FACTS:

Calories: 255kcal | Carbohydrates: 4g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 922mg | Potassium: 186mg | Vitamin A: 130IU | Vitamin C: 2.9mg | Calcium: 135mg | Iron: 3.5mg

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INGREDIENTS

12 ounces smoked sausage rope

12 ounces shrimp jumbo, tail-on, peeled and deveined

2 teaspoons olive oil

2 tablespoons Barbecue Seasoning

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How to make Sausage and Shrimp Kabobs

Step 1: Prepare the grill. Preheat it to 350 degrees F, ensuring the grill grates and is clean.

Step 2: Into inch slices and about the same thickness as the shrimp, slice the sausage.

Step 3: Using paper towels, pat dries the shrimp. Place them in a bowl along with the sausage, olive oil, and Barbecue Seasoning. Toss the ingredients well.

Step 4: In the “C” curve of the shrimp, tuck the slices of sausage. Onto the skewers, thread the shrimp. Place on the preheated grill and cook for about 3 minutes. Flip and grill the other side until the shrimps are opaque and cooked through.

Step 5: When done, serve immediately. Enjoy!

 

 

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 With 4 simple steps and 9 ingredients, this  peach cobbler can be easily prepared. If you are inviting friends or family members, this Fresh Peach Cobbler is perfect. Everyone will be raving about it and asking for more. It is so simple though that you can make this homemade cobbler on a random Sunday for a sweet treat. Little ones will enjoy this summer dessert just as much as the adults.

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• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• pinch of salt
• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)   
  

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  Directions

  • Step 1

    Melt butter in a 13- x 9-inch baking dish.

  • Step 2

    Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

  • Step 3

    Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

  • Step 4

    Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.