Lemon Tiramisu Cake

I mentioned this recipe to Kristi and she asked me to post it so she could make it. It looks like a bit of work, but I am sure it is delish! My husband doesn't like lemon dessert, so I have never made it. If any of you make this cake, let me know how it turns out. I might just have to make it anyway.

Ingredients
Cake: 6 eggs, separated
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 ¼ cups granulated sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1½ cups sifted cake flour
Filling:
½ cup whipping cream
1 teaspoon granulated sugar
8 ounces Mascarpone cheese
½ cup confectioners’ sugar
1 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1 (10-ounce) jar lemon curd, divided
Glaze and garnishes:
¼ cup lemon liqueur (substitute with a few tsp lemon extract)
½ cup prepared lemonade
Confectioners’ sugar
Lemon slices, optional

Instructions
1. Preheat oven to 350F. Grease bottom of a 9-inch springform pan. Line with wax paper. Grease wax paper.
2. To prepare cake, place egg whites in a large bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Gradually add granulated sugar. Beat until peaks form, 3 to 5 minutes.
3. Place egg yolks in a small bowl; beat with a fork. Add lemon and vanilla extracts. Fold yolk mixture into egg whites. Gradually fold in flour. Spread evenly in pan.
4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely on wire rack.
5. To prepare filling, beat whipping cream and granulated sugar with a mixer at high speed, until stiff peaks form. Refrigerate.
6. Combine Mascarpone cheese and confectioners’ sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the Mascarpone mixture into the remaining lemon curd.
7. To prepare glaze, combine lemon liqueur and lemonade.
8. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice cake into three layers. Place one layer on a serving plate. Brush with about ¼ cup of the glaze and spread with about 1½ cups of the Mascarpone filling. Repeat with the second layer. Top with the third layer and brush with remaining glaze. Spread with remaining lemon curd. Frost sides of the cake with remaining Mascarpone filling. Refrigerate several hours to overnight.
9. Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired. Serves 8 to 12.
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Sausage Cups

A few of you asked for this recipe. It's super easy and always a crowd pleaser- especially with the guys.

1 lb. regular sausage
1 lb. spicy sausage
2- 8 oz. cream cheese
1 onion
2 packages crescent rolls

Brown all of the sausage and the onion together. Mix in the cold cream cheese and stir all together (you can make this part the day before if you want to). Unroll your crescent rolls and press the rectangles together. Cut them into squares (you should be able to get 24 squares out of 1 package of crescent rolls). Place rolls into mini muffin tins. Place a scoop of sausage mixture into roll. Bake at 375 for 10-12 minutes or until the crescent roll is browned and the sausage mixture is hot. Enjoy!

Avocado, Tomato, and Mango Salsa!!

I made this super yummy and oh so easy salsa for the big game and it was a crowd pleaser!!  Enjoy!

• 1 avocado - peeled, pitted, and diced
• 1 mango-peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

I used two avocado's, and forgot to put in the jalapeno, and it was still fantastic.  This would also be tasty over fish or chicken!

Cilantro Lime Chicken Tacos

I just made this up last night and it turned out to be a great (& cheaper) alternative to fish tacos, but still keeps that light, fresh taste!

3 Boneless/skinless chicken breasts, cooked & shredded (I use tenderloins which cook in about 20 min.)
1 Bunch fresh cilantro, roughly chopped
4-5 Limes, juiced
1/2 Head lettuce, shredded
4-5 Roma tomatoes, chopped
1 Avocado, sliced or in chunks
Corn tortillas
(Taco seasoning sprinkled on chicken if desired)

After chicken is cooked and shredded, squeeze some lime juice over the top and, if desired, some taco seasoning. Fill tortilla with chicken, top with cilantro, lettuce, tomatoes and avocados (and more lime juice if desired).

My hubby also brought out the salsa and shredded cheese to add to his. Don't Forget the rice black beans and perhaps some pico de gallo!