Lemon Cream Cake

FOR THE CAKE
1 (18 1/4 ounce) betty crocker white cake mix
bake as directed

FOR THE LEMON CREAM FILLING
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
4 teaspoons lemon juice (I used more)
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream


FOR THE CRUMB TOPPING
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)


TO MAKE THE LEMON CREAM FILLING:.
In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.

In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

TO MAKE THE CRUMB TOPPING:.
In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

TO ASSEMBLE THE CAKE:.
When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
Refrigerate for at least 3 hours before serving.

As you can tell from the picture my crumb topping wasn't so much crumby as it was chunky. I used tub butter instead of stick butter so it wasn't as solid. Oops! It was still yummy, but I think next time I'll add some lemon peel to the cream cheese mixture b/c I like a stronger lemon flavor. Enjoy!

Pasta e Fagioli (Olive Garden replica)

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tobasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta


Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Top with parmesan cheese.

This will be a really yummy soup for chilly fall nights, but I like it now too!
*I found this recipe at: Crockpot Lady