Almond Bark Popcorn

FYI: I usually half this

Ingredients:

-1 package white almond bark

-6 packages light salt microwave popcorn

Pop popcorn, remove kernels. Place in trash bag. Melt chocolate and

pour over popcorn. Shake. Place on wax paper to harden.

Add M&Ms, pretzels, peanuts, pecans or whatever you want to the mixture (before adding the almond bark if chocolate, with melted almond bark if nuts) for added yumminess!

Eggplant Casserole

Ingredients:

-2 medium eggplants

-Italian bread crumbs

-2 to 3 eggs

-olive oil

-1 large green pepper, chopped

-1 medium onion, chopped

-1/2 pound fresh mushrooms, sliced

-2 cans (14.5 oz each) stewed tomatoes

-mozzarella cheese, sliced

Directions:

Peel eggplant. Cut eggplant into 1/4 in slices. Place in colander and sprinkle with salt. Let stand 30 minutes. Rinse under cold water and dry with paper towels. Whisk eggs in small bowl. Place bread crumbs in a separate small bowl. In large skillet, heat a few Tbs of oil. Coat slices of egg plant in egg and then bread crumbs. Cook in skillet about 2 minutes each side, or until lightly browned. Transfer to 13x9 casserole dish. Sauté green pepper, onion and mushrooms in a small amount of olive oil for 5 minutes or until pepper and onion are crisp tender. Sprinkle over egg plant. Top with tomatoes. Bake, uncovered, at 350 for 25 minutes. Place cheese slices on top. Bake another 25-30 minutes or until cheese is melted.

Lemon Cake by Ina Garten

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; (possibly poke holes in the cake--added instruction), spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.