Marvelous Recipes

A delicious mouthwatering marinade containing a trio of herbs, gives these golden chicken breasts a unique and tantalizing flavor.

1 lemon
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon chopped fresh parsley + extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)

1. Using a peeler, remove strips of zest from half of the lemon; trim into fine strips with a small knife. Grate the other half of the lemon to make 1 tablespoon of zest. Squeeze the juice from the lemon into a small bowl.

2. In a large bowl, combine the lemon zest, lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and toss to coat well; cover and chill in refrigerator for 30 minutes or overnight.

3. Preheat the grill, griddle or broiler. Place chicken on grill; reserve the marinade. Cook until chicken is cooked through, about 10 minutes on each side brushing with marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips; garnish with parsley sprigs and serve immediately. Makes 4 servings.

Emily

This is one of my favorite coffee cake recipes. It is fairly easy to make and has a rich lemony flavor!

1 (2 layer) package lemon supreme cake mix, divided
4 large eggs, divided
1 cup + 1 tablespoon all-purpose flour, divided
1 envelope rapid-rise yeast
2/3 cup warm water (not hot)
2 (8 oz each) packages cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
6 tablespoons butter or margarine
1 cup confectioner’s sugar
1 tablespoon light corn syrup
1 tablespoon water

In a large mixer bowl, combine 1-1/2 cups of the cake mix, 2 of the eggs, 1 cup of the flour, the yeast and warm water. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread into a greased 9×13-inch baking pan.

In a medium mixer bowl, combine the cream cheese, remaining 2 eggs, sugar, milk and remaining 1 tablespoon flour. Beat at high speed until smooth, scraping the bowl occasionally. Spread evenly over the prepared layer in baking pan.

In a medium bowl, cut the butter or margarine into the remaining cake mix until crumbly. Sprinkle over the top of the cream cheese mixture. Bake at 350 degrees F for 40 minutes or until golden brown and the edges pull from the sides of the pan. Cool in the pan on a wire rack. Chill, covered, 3 or more hours.

In a small bowl, combine the confectioner’s sugar, corn syrup and water; mix well. Drizzle over chilled coffee cake just before serving. Cover and refrigerate leftovers. Makes 16 servings.

Emily

A rich, smooth, creamy and delightful dessert everyone will rave about!

Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar

Cheesecake:
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk*
4 large eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 (8 oz) container sour cream

In a small bowl, combine graham cracker crumbs, butter or margarine and sugar; blend well. Press onto bottom of an ungreased 9-inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Cool on wire rack for 10 minutes.

For cheesecake:
In a large mixer bowl, beat softened cream cheese and sweetened condensed milk until smooth; beat in eggs, flour, lemon juice and lemon peel. Pour into prepared crust. Bake at 350 degrees F for 50 minutes.

Remove from oven and spread with sour cream. Bake for an additional 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

*Do Not use evaporated milk.

Emily

Incredibly smooth texture and rich lemony taste. A winning combination for your family’s taste buds!!

1 package yellow cake mix (pudding in the mix)
2 large eggs
1/3 cup canola oil
1 (8 oz.) package cream cheese, softened
1/3 cup granulated sugar
1 tablespoon lemon juice

1. In a large bowl, mix together, dry cake mix, 1 egg and the oil until crumbly; reserve 1 cup of the mixture. Press the remaining mixture into bottom of a lightly greased 9×13 inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Meanwhile, beat softened cream cheese, sugar, lemon juice and remaining egg at medium speed of mixer until light and smooth. Spread over baked layer; sprinkle with reserved crumb mixture and return to 350 degree F oven for 15 minutes. Remove from oven and cool before cutting into squares. Yields 24 squares.