Lemon Poppy Seed Pound Cake

Wednesday, February 19, 2014

Orange Cinnamon Bread

Posted by Lisa

I have a co-worker whose husband makes her a loaf of orange cinnamon bread as a gift of love to her.  She brings it in to share with us and toasted up, it is heavenly!  I have not gotten his recipe from him yet, but I found this one online and it is terrific.  I made a double batch this morning and it turned out amazing.  I have enough for the family and some to share! My friend said she also uses it to make french toast...can't wait to try that too.
**both times I have made this I was unable to get all of the flour kneaded in, almost 1 1/2 to 2 cups less!  So don't be alarmed if you can't either**

source:Taste of Home


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 3/4 cup orange juice
  • 1 cup sugar, divided
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons salt
  • 1 egg
  • 6-1/2 to 7 cups all-purpose flour
  • Additional water
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons orange juice


In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and orange juice to 110°, add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water. Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge.

Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down into two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread. Yield: 2 loaves

Saturday, February 15, 2014

Chicken Cheese balls

Submitted by Lisa

I had some left over cooked/shredded chicken in the fridge and decided to make these to go along with the easy risotto recipe.
Very quick and easy to make.  You can adjust the flavor by adding a little bbq sauce, or buffalo sauce to the chicken mixture.
They have a really nice crunch!  


1 rotissere chicken (picked apart and chopped small)
1/4 c green onion chopped
1 1/2 c cheddar cheese shredded
salt/pepper to taste

panko bread crumbs
3 eggs


1.  Shred and chop the chicken, put in bowl.
2.  Add cheese, green onions, and salt and pepper.  Mix well
3.  Make balls the size of golf balls and press them firmly together
4.  Gently roll them into the flour, then the egg, then the panko crumbs
(my pictures for this step were black!  So, use 3 different bowls, one with flour, one for the eggs with a splash of water-whisk them, and one for the panko crumbs)

5.  Set aside and let sit for 5 to 10 min
6.  Heat 1/2 inch oil in frying pan.  4 at a time place them gently in the oil and rotate as they cook, until golden brown.
7.  Place them on a paper towel to dry.

**They cook quickly so don't walk away from them!  Adjust heat as you need to in order to prevent them from burning.**