Kyle's Mint Mojito Slushy

 

Hot summer days call for cool summer drinks.  The other night my husband came up with this drink  It is sort of a version of a mint mojito drink, without the alcohol, and lots of crushed ice.  We all loved it, and have had it several times since.  A friend we had over for dinner said that the mint just makes it "over the top!"

 

 

Before I go any further, I want to thank you for all the good wishes for my son.  He dropped using a walker this past week -- that is progress!   He is now using crutches.  He drove for the first time in over 5 weeks for a little bit -- more progress!!  Hopefully in about 3 weeks he will be off the everyday IV antibiotics.

 

 

 

 

So my husband's recipe is very simple. 

 

Kyle's Mint Mojito Slushy

 

1 can (12 ounces) frozen limeade

Ice Cubes

Water

4 tablespoons sugar -- add more or less according to your taste

About 30 small mint leaves -- we used peppermint leaves

 

Add the can of frozen limeade to an Osterizer container.  Fill the container with ice.  Then fill up the spaces of the Osterizer container with water to the top of the container.  Then add sugar and peppermint leaves, starting with 10 and then tasting, adding 10 more leaves then tasting, until you reach desired flavor.  Don't even think of using dried leaves. Blend until mixture is completely incorporated and the ice has been crushed finely and mixture is smooth.    Note:  At our Sprout's market they sell Mojito Mint plants; this would also be great, but we just used the mint we had growing in a container on our deck.

 

 

 

I hope you make this!  We love it.  Enjoy your summer day.

 

Meyer Lemon Shortbread Squares and Christmas Tree Shop Finds

 

 

Dear Readers, pardon my absence from the blogging world.  For the past few weeks life just got the better of me.  Today I am sharing another shortbread recipe that  I made using some Meyer Lemons that needed to be used.  They are sweet little melt-a-way cookies.

 

I am also joing in Kathleen's party, Let's Dish, where you are invited to share your dish finds and tablescapes that you put together.  Before I share the recipe, I want to share some of my finds from a Christmas Tree Shop store in Virginia.  These little footed bowls went for twenty-nine cents.  I was able to buy six of them.

 

 

 

These little napkin rings sold for a quarter, and I picked up 12 of them.  I thought they would be perfect on a Santa table at Christmas as, to me, they look like Santa's belt.

 

 

 

 

Now to get back to the shortbread squares....

 

 

You can use Meyer Lemons if you have them; they have a short growing season, or just normal lemons.

 

 

I  used these cookie cutters; they are from World Market

 

 

Recipe for Meyer Lemon Shortbread Squares

 

 1 cup butter, no substitutes

2/3 cup granulated sugar

1/8 teaspoon salt

2 tablespoons lemon zest

4 teaspoons lemon juice

2-1/4 cups flour

Powdered sugar for dusting

 

 

Preheat the oven to 325 degrees. In medium mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until light and fluffy. Beat in the lemon juice and the lemon zest.  On low speed, gradually beat in the flour, beginning with 2 cups of flour, and adding more flour, if necessary. The dough should be able to be rolled out. Roll out cookies to about 1/3 inch and cut with a cookie cutter. I used a small square-shaped cutter. Bake at 325 for about 9 - 10 minutes. Let cookies sit on baking sheet a few minutes, and then remove and cool on rack.  Note:  If you want a really moist shortbread, which I like, under bake a little and allow to sit on baking sheet for about 30 minutes after you take it out of the oven.  The cookies will be fragile, but oh so moist and melt in your mouth!  The baking times will vary with the size and thickness of your cookie.  Yield 36 small cookies.

 

 

Just dusted cookies.

 

 

Please take one before you leave.

 

 

 

Just a bit on the home front.  This is our friend Danielle or "Wookie," as she is affectionately known as.   She came over for dinner on Valentine's Day.  We served asparagus with a little bit of butter.  Weirdly, all the butter on the  asparagus somehow got shaped into a heart shape!  She asked me if I shaped it, and I said "No, but it looks like a good sign for 2013!"  She is single and such a beautiful person inside and out.

 

 

 

 

Thanks for dropping by my couch!! 

Meyer Lemon Cream Cake

Welcome to Red Couch Recipes!

This is a little cake that I made recently for a work party and also for a Sunday dinner dessert.  It is such a sweet little cake and tastes divine warmed up in the microwave.  My favorite part of the cake is the whipped cream and lemon curd filling and topping -- just so sweet and tart and yummy.  You would think that something so delicious as lemon curd would have a more appealing name.  There is just something about the word curd..
.

 The cake is made with Meyer lemons.  If you haven't tried them, you should try them.  They taste like a mix of lemon and orange and they are juicy, but they are not as tart as traditional lemons.   Would you chocolate lovers hate me if I say that I like lemon desserts better than chocolate?  It's true!  I am a big citrus fan!  If you can't find Meyer lemons, traditional lemons will still be delicious.

 Meyer Lemon Cake Recipe

Recipe adapted from Silver Palate Cookbook

8 tablespoons butter (1 stick), softened

3/4 cup granulated sugar

2 eggs, separated

Grated zest of 4 Meyer lemons

1 -1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh Meyer Lemon Juice

Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans.  I always use Baker's Joy when making cakes. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and the lemon zest. Mix the flour with baking powder, baking soda, and salt. Add dry ingredients alternately with the lemon juice to the batter. Beat the egg whites until stiff and fold them into the batter. Pour batter into the prepared pan.  Bake for 22 to 25 minutes or until sides of  cake pull away from the pans or until cake tester comes out clean.  Place cakes on cooling rack and take out of pans after 10 minutes.  Cool and then top with lemon cream below.

Lemon Curd Cream

=Mix one part lemon curd with 1 part freshly whipped cream.  You wouldn't want to make this with an artificial whipping cream!  I used 2/3's ciup lemon curd and 2/3's cup whipping cream.  I used Trader Joe's lemon curd as I had some on hand as  Jeannie, my sister, had sent me some in the mail.  The Trader Joe's Lemon Curd is especially delicious.  You can find other brands lemon curd at most stores.  I have used Richardson's Lemon Curd before and it is good.  Spread have of lemon curd cream between the layers of the cake and spread the remaining half of the lemon curd on the top of the cake.  Decorate with a sugared lemon peel.

Notes:  This is a small cake.   There is not a lot of batter to divide between two layers.  My daughter Tati, 15 years-old, loved this cake warmed up in the microwave.  Well, truth be told, she loves all cakes warmed in the microwave. 

Thanks for sitting a spell on my couch.

Posted with the following:

I'm Lovn It, Foodie Friday, Weekend Wrapup, Met Monday, Made By You Monday

Scrumptious Lemon Lime Gelato

Welcome to Lemon Week at Red Couch Recipes.

Today I am Joining La at A Musing Potpourri for her Ice Cream Social.  I am excited to break out my ice cream machine and try some of the rest of the ice cream recipes and thanks for hosting La.

This recipe for gelato is tangy deliciousness enrobed in creamy splendor; it brought the taste of Italy right to my kitchen.   I hope you will try it and it will transport you to Italy as you are tasting it.  I have loved my other entries for Lemon Week, but this one is my favorite.

Lemon Lime Gelato Recipe
Source:  Adapted from a recipe from Taste of Home

1 cup milk
1 cup sugar
5 egg yolks, lightly beaten
3 tablespoons grated lemon peel
1/2 cup lemon juice
1/4 cup lime juice -- I used Key Limes; Persian Limes are fine too.
2 cups heavy whipping cream

Directions
In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return egg mixture to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer with lemon lime sorbet mix; freeze according to manufacturer's instructions.  At this point, depending on your ice cream freezer you can either enjoy right away refreeze it to achieve more firmness.  If you choose to refreeze, transfer to a freezer container, such as a Pyrex bowl or Tupperware container with lid.; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Thanks for stopping by Red Couch Recipes for Lemon Week.

You may want to try my other Lemon Week Desserts:

Lemon Velvet Cream Pie

Lemon Thyme Cookies

Posted with the following:  Wow Us Wednesday

Lemon Velvet Cream Pie

Welcome to Red Couch Recipes and to Lemon Week!

I made this lemony dream of a pie for a family picnic held yesterday.  The pie was tart with lemony goodness tempered with just a bit of cream -- just my kind of dessert for a warm summer day.  Just for the record, anything that contains sweetened condensed milk is just fine with me.  

Recipe for Lemon Velvet Cream Pie

Source:  November 2010 Better Homes and Garden Magazine

Pie Crust -- I made a Graham Cracker Crust and used a springform pan.

1 tablespoon unflavored gelatin (Knox -- near the Jell-O section)

2 tablespoons cold water

6 egg yolks

1-1/2 (14 ounces) cans sweetened condensed milk (2 cups)

1/4 cup whipping cream

1/4 teaspoon salt

3/4 cup fresh lemon juice (It took about 3 lemons)

Whipped Cream for garnish -- I piped it using a large star tip

Lemon slivers for garnish

1.  Preheat oven to 350 degrees. 

2.  In a small bowl soften gelatin for 5 minutes.  Heat in microwave for about 14 seconds and set aside.  The gelatin will help so that the pie won't sink while baking.

3.  In a large bowl, combine egg yolks, and sweetened condensed milk.  With an electric mixer, beat on high speed 2 -3 minutes until well combined.  Beat in gelatin, whipping cream, and salt on low speed.  Add lemon juice and beat on low speed for 30 seconds.  Pour mixture into prepared pie crust.  

4.  Bake 22- 25 minutes or until center of pie looks set when gently shaken; cool on wire rack for 1 hour.  Cover loosely and refrigerate at least 2 hours.

5.  Top with whipping cream and lemon slivers.   

As I was removing the pie from the cakestand, I dropped the pie on the table!  Not to worry, I still brought the pie to the picnic!  When you have lemons, make lemonade!


You might want to check out a few of my other lemon recipes.  Just click the title or look on my sidebar and click on "Citrus" in the archives.

Lemon Buttermilk Pudding Cake

Lemon Cornmeal Cake

Thanks for dropping by Red Couch Recipes for Lemon Week ;)!

Posted with the following:  Wow Us Wednesday, Weekend Wrapup

Lemon Love Tablescape

Welcome to Red Couch Recipes to Lemon Week.

Grab yourself a glass of Lemon Water.

I understand some you have been having extremely warm weather; here in Utah, we have had rain and cool weather.  In fact it rained while I was setting up this table.

I also have yellow bubble glasses on the table tonight.  Here's a view through the lemon yellow glass.

A napkin view....

A view of the stack...and a peak, albeit not very good, of my new silverware from World Market.  I was thrilled to go to one when we were in Idaho last week.  When I was first out of college I used to frequent a Cost Plus to furnish my cupboards -- one dish a week!  I love World Market!

A picture of the placesetting...I bought the lemon/pear salad plates for my birthday last year.  I received the yellow dinner plates for my birthday this year.

A view of the whole table.

I hope you enjoyed my Lemon Love Tablescapes and hope you will drop by for more posts during lemon week.

Here are some other lemon posts you might be interested in.

Lemon Thyme Cookies

Lemon Lemony Cupcakes

The Lemon Cast

Placemats:  Wal-Mart

Yellow Dinner Plates and Lemon Glasses:  Dollar Store this year

White Charger and Salad Plates, Yellow Bubble Glasses:  Tai Pan Trading (plates were gifts from my sister Jacqueline

Lemon Salad Plates:  Roberts Arts and Crafts

Flatware:  World Market

Napkin Rings:  Style Sisters

Posted with:  Tablescape Thursday

Lemon Thyme Cookies

Welcome to LEMON WEEK at Red Couch Recipes!

Who doesn't love the smell of lemons while grating or juicing them?  Like many of you, I have a love affair with lemons.  They are tangy, zesty, and so vibrantly colored.; they brighten up any drink or dish.   Growing up, we seldom had fresh lemons around the home -- well, we did have lemons in the form of bottled juice.   While living in California, I was delighted to see lemons just weighing down a tree at the home of my husband's Uncle Bill. To have fresh lemons off a tree was a Wisconsin's girl's true delight!

My lemon thyme on my back deck.  You just have to love its scent and taste.

When I lived in Lindon, Utah, Tonya Lemone, a woman from my church, had a store called Perennial Garden in Orem.  As a part of her business, she would hold "teas" in her beautiful backyard.  She had the most amazing backyard full of produce and two lovely buildings; one was a fanciful garden shed and the other was a cottage.  She generously opened up her backyard for church events, such as Relief Society Homemaking Meetings and wedding receptions.  She even had a Maypole -- can you say jealous?  At these teas, her signature cookie was a Lemon Thyme Cookie. I believe she sold packets of dried Lemon Thyme at her lovely little store.

This is my version adapted from Tonya's recipe for Lemon Thyme Cookies.  Tonya's was more of a purist; I added the lemon juice, lemon rind, and ground ginger.

1 cup butter -- Do not use margarine; Tonya would not approve.

1-1/2 cup sugar

2 eggs

2-3/4 cups flour

4 teaspoons Lemon Thyme -- I used fresh.

2 tablespoons lemon juice

1 tablespoon grated fresh lemon rind
1 teaspoon ground ginger

Cream butter and sugar, then cream in eggs.  To the creamed mixture, add flour, lemon thyme, lemon juice and lemon rind.  Shape into tablespoon-sized balls  and roll in sugar.  Flatten slightly with the bottom of a glass.  Place on cookie sheet and bake at 350 degrees for about 10 minutes. 

Notes:  The cookie dough will be quite moist.  The cookies when baked will be flat, but not especially crisp.  The recipe yields around 30 cookies.

Hope you drop by all week for Lemon Week where a good dose of lemon will brighten and refresh your day.

You might also like the following recipes from my Citrus Archives:
\
Lemon Brownie Bites

Crazy Good Lemon Chicken

Posted with the following:  Wow Us Wednesdays, Weekend Wrapup

Lemon Brownie Bites

I hope some Spring weather has cropped up your way.  My husband

thinks that Spring got its name because the weather keeps

springing back and forth between warm and cold.

Last week at Foodie Friday I came upon this recipe for Lemon

Brownies at Mountain Breaths where the hostess Debbie sets a fine table.  I would love to go "cupboard shopping at her home."

Lemon Brownies

1 1/2 cup all-purpose flour

1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon

Glaze

1-1/2 cups powdered sugar

2 tablespoons fresh lemon juice

Additional lemon zest for garnish

Preheat oven to 350 degrees/  Line the bottom only of a 9X13X2-inch baking dish with parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 25 to 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack.

This makes a very soft brownie.

Glaze:  If making brownies, only use 1 cup of powdered sugar.  When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice.  You want a stiff glaze.  If too stiff add more lemon juice.  If making brownies then drizzle over brownies and sprinkle with additional lemon zest.

If you want to make the brownie bites, roll cooled brownies into bite-sized balls.  Make sure you don't include any light brown crusty parts -- save those for your children.  You want a smooth-textured brownie bite.  Then add 2-3 teaspoons of glaze to each brownie bite and work with hands to incorporate and re-roll back into ball.  Pipe glaze on each ball and while glaze is wet add lemon zest.  If desired, using a

sieve, sprinkle powdered sugar on the bites.

I hope you like them.  We thought that tasted like lemon truffles.  Thanks Debbie for the recipe!


Posted with the following:  Hooking Up With the Hepworth's, Tickled Pink, Foodie Friday, Weekend Wrapup

Orange Cake

Hi and Welcome to Red Couch Recipes! 

Welcome also to Jenny Matlock's Alphabe-Thursday where the letter of the week is "O" for Orange Cake.  I hope you are enjoying citrus fruit which is at its peak right now.  My husband and I are always in search of good oranges or mandarins.   When we used to live in Northern California we would visit a farmer and buy an embarassing amount of  satsumas, also known as seedless mandarins.   Made with oranges or mandarins this cake is a bright and fresh cake to make on a wintry day.  Use freshly squeezed orange juice or a good quality packaged orange juice, such as Tropicana.

I used the Nordicware Cupcake pan, but a normal Bundt pan will also work well.  This recipe is from the Silver Palate Cookbook.

Cake Recipe
8 tablespoons butter (1 stick), softened
3/4 cup granulated sugar
2 eggs, separated
Grated zest of two oranges
1 -1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice

Glaze Recipe
1/4 cup fresh orange juice
1/4 cup granulated sugar

Preheat oven to 350 degrees.  Grease a Nordic Ware Cupcake pan or 10-inch Bundt pan -- I always use Baker's Joy when making cakes.  Cream the butter and gradually add the sugar, beating until light.  Beat in egg yolks, one at a time, and the orange zest.  Mix the flour with baking powder, baking soda, and salt.  Add dry ingredients alternately with the orange juice to the batter.  Beat the egg whites until stiff and fold them into the batter.  Pour batter into the prepared pan (s).  Bake cupcake pan for 10-12 minutes and 10-inch Bundct pan for 30 to 35 minutes, or until sides of cake shrink away from the edges of the pan and a cake tester inserted in the center comes out clean. 

Cool cupcake pan for 5 minutes and 10-inch Bundt pan for 10 minutes, unmold on a rack,and drizzle with Orange Glaze while warm.  To make Orange Glaze, combine orange juice and sugar in a small saucepan, and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.  I did double the glaze recipe when I baked the cake in the cupcake pans.



Enjoy some CITRUS fruit this week!

Posted with the following:

Tasty Tuesday

Lemon Lemony Cup Cakes -- San Francisco -- Northern California Week

Hi, everyone, just have some more pictures to share with you on our Northern California trip!  We DID leave our hearts in San Francisco.  There is so much to do!

Cow Hollow District
 Being in San Francisco inspired me to make the Lemon Lemony Cupcake pictured above; the recipe and instructions are at the end of my post.  My 16 year old son said that the "Lemon Lemony Cupcake" was "almost as good" as the cupcakes at Kara's Cupcakes!  Kara sells cupcakes in Northern California.  There is an outlet in the Cow Hollow District.  The Key Lime Cupcakes at Kara's are the best cupcakes I have ever eaten.  Okay, so they are not cheap --- $3.25 per cupcake, but really you need to try them if you can!  Although I didn't know this when we made our visit, Kara was a contestant on the Food Network's Cupcake Wars this summer.

While we were in San Francisco we stayed at the Cow Hollow Motor Inn.  It was a lovely motel, with free parking, on Lombard Street and Steiner.  Bonnie, who writes the blog City Home/Country Home visits San Francisco at least once a year and had recommended Cow Hollow Motor Inn when she wrote a "What We Ate" review of her trip.  Drop by her blog; I enjoy reading it!  She also was so kind enough to give me lots of other tips about where to eat and what to do in San Francisco.  Thanks Bonnie!

This is a view from our motel room of the The City.  In the bottom left-hand corner is Mel's Diner which has been a San Francisco tradition for over sixty years.

We ate at Johnny  Rockets.  It is a fun diner to go to with your kids.  We had the best waitress who, without asking, brought our two youngest hot water, lemons, and honey to nurse their colds they were suffering from.  Each table has a mini juke box   where you can put in a nickel and they will play your song.  The prices were on the inexpensive side and the food was good diner food.  You can get a nice-sized patty melt and fries for $6.00.

A grocery store display of food on Chestnut Street.  The Cow Hollow area has every service you could desire.  There is a small Pottery Barn, a bookstore, bakeries, an Italian Deli, a movie theater, an Apple store, and an ice cream and candy store....just to mention a few of its offerings.

The Cow Hollow area has many homes similar to these and all it takes is a nice walk to get you to the Marina.

The famous Lombard Street!  I attempted to drive UP the hill to drive down the curvy part....I would not recommend doing this with a stick shift!  I chickened out...or dare I say the smell of asbestos from my clutch told me not to go any further.  There is a staircase adjacent to the curvy part and we had a nice walk down.

We found the cable cars to be really fun to ride.  Bonnie had suggested going on the California line, which we did, because there was no waiting! 

View from California Line

We also rode one of the other two lines.  We loved the conductor who pelted us tourists with lines such as "Thanks for leaving tourists," as people were leaving the cable car.  My favorite line as he was squeezing through the crowd to collect fares was "No squeezing my muscles or pinching my bootie....sometimes the ladies get fresh, really fresh!"

We didn't always take cable cars; we walked and walked and walked!  This is a view from Hyde Street.  That's Alcatraz to the right.

The Wharf Area

The Wharf area is always alive!  We loved the street performers, especially the band.

This guy was on a unicycle with a strait jacket.  He was able to get out of the strait jacket while cycling.

The "Golden Guy."

Have some crab!

Have some chocolate!

Eat some bread at Boudin's.  They pipe out the smell of baking bread to the street, really they do!

Watch the antics of the seals.  After the 1989 Loma Prieta earthquake, the seals came and stayed at Pier 39.

My kids enjoyed the Musee Mecanique where for 25 or 50 cents you can have some fun with antique coin operated arcade games or player pianos.  The Musee Mecanique was shown on the original Princess Diaries movie.

Golden Gate Bridge

It seems as if everyone has to walk or bike across Golden Gate Bridge.  It is a beautiful structure with great views of the San Francisco Bay.  It is a suspension bridge.  Our motel was right on Lombard Street; Lombard Street leads to 101 North , or 1 North, which takes you over the bridge.  It is free to leave the city and I believe it is $6.00 to enter the city.  The Bridge is not golden, but rather a rust color, officially called vermilion orange. 

Unfortunately, the Golden Gate Bridge is the most popular suicide location in the world.  There are at least two locations where there are crisis line phones.

Most of the over 1200 people who have attempted to commit suicide have succeeded.  There is a 98 per cent fatality rate.  I believe they stopped keeping records in 2005.   It is estimated a suicide from Golden Gate Bridge occurs every two weeks.  In 2009, 31 people committed suicide on the Golden Gate Bridge.  As of 2006 only 26 have survived.  One man who did survive, said that as he was jumping, all of the things that he was worried about he realized were fixable...except the jump.  Thankfully he survived. 

Lemon Lemony Cupcakes

These were really good and really tart and sweet at the same time.  The cupcake recipe is from Martha Stewart I found it at Squidoo.com   The frosting recipe was adapted from a recipe from my sister Jacqueline at Purple Chocolat Home.  These cupcakes consist of cupcakes, lemon curd, and frosting. 

(Makes 24 cupcakes.)

Cupcake Instructions:

3 cups flour (all-purpose)
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks or 1/2 cup) unsalted butter at room temperature
2 cups sugar
4 large eggs
Grated zest of 3 lemons or about 3 tablespoons
2 tablespoons lemon juice
1 tsp vanilla
1 cup buttermilk

Instructions:
Preheat oven to 325 degrees.  Line muffin tins with cupcake liners.  Add flour, baking powder, and salt together.  Mix butter and sugar together with mixer at medium speed.  Add eggs one at a time, until mixed well, then add zest and vanilla.  Add flour mixture in three batches with two batches of buttermilk and lemon juice in between. Beat until just combined after each addition.  Place batter in lined cups filling about three-quarters full.  Bake until golden, cake tester comes out clean or about 25 minutes. Cool completely before removing from the muffin tins.

Lemon Curd Instructions:
When cupcakes are cool, pipe frosting into cupcakes to fill them or spread a thin layer of lemon curd on top of each cupcake.  If you like sweet, do both! 

Frosting Instructions:

Lemon Cream Cheese Frosting

1/2 C. butter, softened
1 - 8 oz. pkg. cream cheese
1/4  cup lemon curd, use Trader Joe's or Dickinson's brands.
4 3/4 cups to 5 cups  powdered sugar

In large mixing bowl, beat all ingredients together. Add additional powdered sugar if necessary to have frosting be stiff enough, yet fluffy.

I found this cake server at Ross this summer.  His tail is the cake server!

Thank you for dropping by my RED COUCH. 

Posting this with the following:

Foodie Friday

Tickled Pink at 504 Main

TGIF at Serenity Now

Just Something I Whipped Up at The Girl Creative

Fudge Ripple's Tuesday Night Supper Club