Light & Lemony Potato Salad

I enjoy finding new potato salad recipes to try rather than the traditional mustard or mayo type. I wanted to share this one even though most of you are into Fall recipes right now. Since it's still in the 90's here - we're using recipes for hot weather! This is a delicious side with some grilled meat - yum! And it can be served room temp or chilled. To be fair, my kiddo did not care for the lemon flavor, but I loved it and I think you will too if you like lighter flavors.

I tore this recipe out of a magazine a couple years ago - looks like it was Southern Living {and I don't even live in the South y'all - LOL}. :)

Light & Lemony Potato Salad

2 lbs red potatoes
1/4 cup olive oil {I used Extra Virgin Olive Oil}
3 tablespoons lemon juice
3/4 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
3 green onions, sliced thinly
2 tablespoons fresh parsley, chopped

Cut potatoes in eighths and place in large pot. Cover with cold salted water and bring to a boil. Boil 15 minutes or just until tender. Drain and cool for 5 minutes.

In large bowl, combine olive oil, lemon juice, salt, dry mustard, and ground pepper. Whisk together. Add warm potatoes, green onions, and parsley. Toss gently until thoroughly coated. Serve at room temp or chilled. Makes approx. 6 servings.

So simple and fresh-tasting! Another non-traditional potato salad recipe that I like is Roasted Rosemary Potato Salad.

Do you have a favorite potato salad recipe? Feel free to share a link in the comments!

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

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Have a blessed day friends!

White Chocolate Lemon Cheesecake

For Easter, I had a hard time deciding on desserts to make {I even asked you to help me choose from this list}, but I ended up trying a new cheesecake recipe that combined a couple flavors I was wanting. I had saved this recipe from an ad years ago.

Though the lemon flavor is mild in this cheesecake, it's a yummy traditional-type cheesecake. I didn't like how the top was looking after I took it out of the oven, so I topped it with a sour cream topping - helps hide imperfections and it's yummy!

White Chocolate Lemon Cheesecake

Crust
6 tablespoons butter
1/4 cup sugar
1 1/4 cups flour
1 large egg yolk
1/8 teaspoon salt

Cheesecake
2 cups (12 oz. pkg) white chocolate chips
1/2 cup heavy whipping cream
2 pkg (8 oz each) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg

Sour Cream Topping
1/2+ cup sour cream
Powdered sugar to taste

Preheat oven to 350 degrees F. Lightly grease 9-inch springform pan.

Crust:
In small mixing bowl, beat butter and sugar until creamy. Add flour, egg yolk, and salt and beat until combined. Press mixture onto bottom and 1 inch up side of prepared pan. Bake for 14-16 minutes or until crust is set.

Cheesecake:
Microwave white chocolate chips and cream in uncovered bowl on medium-high power (70%) for 1 minute. Stir. If necessary, microwave in additional 10-second intervals and stir until smooth. {Or gradually melt in bowl placed over pot of boiling water.}

In large mixing bowl, beat cream cheese, lemon juice, lemon peel, and salt until smooth. Gradually beat in melted white chocolate chips. Beat in egg whites and egg. Pour into prepared crust.

Bake for 35-40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. If desired, add sour cream topping {Stir sour cream and sugar until smooth and spread evenly over top.} and bake additional 5 minutes. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

I do love cheesecake - do you? Though I really enjoyed this one, I think my fave is still the Creamy Baked Cheesecake. What's your favorite cheesecake?

This post linked to:
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

You can stop and smell every recipe with me - just subscribe here! :)

Have a fabulous day friends!!

Lemon Blueberry Muffins

Finally - here are the yummy muffins I mentioned last week!  I saw a recipe for lemon muffins in a cookbook, made a couple changes and thought the recipe would be even better with blueberries!

Lemon Blueberry Muffins

1 lemon
1 cup plus 1 tablespoon sugar, divided
2 cups all-purpose flour (I used unbleached)
2 teaspoons baking powder
1 dash salt
2 eggs
1 cup buttermilk
1/2 cup melted butter
1/2 to 1 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.  Zest lemon; set zest aside.  Slice lemon in half and squeeze out juice, removing seeds.  Mix lemon juice with 1 tablespoon of the sugar and set aside.

In bowl, combine remaining 1 cup sugar, flour, baking powder, salt and the lemon zest.  In separate bowl, mix eggs and buttermilk.  Stir in melted butter.  Add wet ingredients to dry ingredients and stir just until mixed.  Batter will be lumpy.  Fold in blueberries.

Spray 12-cup muffin tin with cooking spray.  Fill muffin cups until batter is used up.  Bake 25 minutes, or until lightly browned on top.  Let cool in muffin tin 10 minutes.  Brush tops of muffins with lemon juice mixture.  Remove muffins from tin.  Serve warm or at room temp.  Makes 12 muffins.

Yummy!!  I love lemon and blueberry together!  And I love that the tops are brushed with a lemon juice/sugar glaze to enhance the moist lemony flavor.

What's your favorite muffin recipe?

This post is linked to:
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Tasty Tuesday at Balancing Beauty and Bedlam

Have a delicious day friends!

Sour-Cream Lemon Pound Cake

I do love lemon desserts, don't you?  OK, well I love *all* desserts, but lemon is so refreshing.  :)

I found this recipe over at MyRecipes.com, made a couple tweaks, and served it for Easter.  Very yummy and not too heavy!  I served it with some fresh strawberry ice cream - yum!

Sour-Cream Lemon Pound Cake

3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour (I used unbleached)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/2 cups granulated sugar (I used organic-evaporated cane juice)
2 teaspoons lemon extract
3 large eggs
2 tablespoons grated lemon zest (2-3 lemons)
1/4 cup fresh lemon juice, divided
8 oz sour cream
1 cup powdered sugar

Preheat oven to 350 degrees F.  Grease a 10-inch tube pan and coat with breadcrumbs.

Combine flour, baking soda and salt in a bowl.  Whisk well and set aside.  Beat butter in large mixing bowl on medium speed until light and fluffy.  Gradually add granulated sugar and lemon extract.  Beat until well-blended.  Add eggs, 1 at a time, beating well after each addition.  Add grated lemon zest and 2 tablespoons lemon juice.  Beat for 30 seconds.  While beating at low speed, add flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture.

Spoon batter into tube pan.  Bake at 350 for 1 hour and 10 minutes or until pick inserted in center comes out clean.  Cool in pan 10 minutes on rack, then remove from pan.  Mix remaining lemon juice and the powdered sugar, adding extra lemon juice if necessary to get desired glaze consistency.  Drizzle glaze over top of cake.

Eat and enjoy!!

Have a wonderfully refreshing day friends!  What's your favorite lemon dessert?

This post is linked to:
~ Chic & Crafty at The Frugal Girls
~ I'm Lovin' It at TidyMom
~ Tasty Tuesday at Balancing Beauty and Bedlam 
~ Tempt My Tummy Tuesday at Blessed with Grace