Here's a couple of goodies that I shared with my sister's office.  They're working very hard during tax season!  I'm calling these mini cakes Li'l Lemon Drops.  They were made from the same made from scratch batter as the mini bundt cakes, and drizzled with a lemon juice and confectioners sugar glaze.  Fill the mini muffin tins halfway, bake at 350 degrees for 12 minutes.  Find the batter recipe and the lemon glaze recipe by using the search feature and look for Blueberry Lemon Bundt Cake.

        There is another delicious recipe on the blog made from a cake mix.  Just type in Mini Lemon Pound Cakes in the wonderful search feature on this page, and click on the picture for the recipe.

         The recipe for these beautiful mini blueberry lemon bundt cakes is also on the blog, in a full-sized 10" bundt cake.  Search Blueberry Lemon Bundt Cake!  This recipe will make six Mini Blueberry Lemon Bundt Cakes and 24 Li'l Lemon Drops.  If you just want to make six mini cakes, cut that recipe in half!  When making the mini-bundt cakes, the temperature and cooking time is also different.  Preheat your oven to 375 degrees and cook for 20-25 minutes.  Check to see if they're done by inserting a toothpick that comes out clean!

        I hope you enjoy these as much as my friends and I have!

        Here's a very easy dinner I made recently, and since it is so pretty I wanted to share it with you.  Okay, I did get my iron skillet a little too hot, but we like char at my house, thank goodness!!  This is a center-cut pork chop, thinly sliced, so it cooked very fast.  I just flipped it in the iron skillet with some olive oil, and salt and pepper, and cooked for about three minutes on each side.  Just do it on medium heat.

        The asparagus, which was a great price at the grocer since it is in season right now, was roasted in the oven.  Don't forget to break off the woody ends of the asparagus.  Heat your oven to 400 degrees.  On a sheet pan sprinkle salt, pepper and olive oil on the asparagus and stir it around until it is all coated.  Layer the asparagus evenly.  If your asparagus is thin, like mine was, check it after 15 minutes.  For thicker pieces, cook about 20 minutes and check.  Cook it until it is softened but still pretty and green.  After you take it out of the oven sprinkle it with parmesan.  Delicious!

        The other veggie on the plate is one of my new favorites.  Nope, it's not potatoes, it's diced Daikon radish, which is super healthy and super delicious.  I bought this at the Buford Farmer's Market in Doraville, Georgia.  Just peel it and dice it like you would a potato and boil it in salted water until tender.  If anyone knows where the radishes can be bought closer to Rome, Georgia, please let me know!!

        So there it is, delicious AND healthy!

        I love citrus! It's bright and sunshiny, and happy, and summery!  These cookies are also a favorite of mine.  I believe I first had them in Savannah, from the Byrd Cookie Company.  Maybe I bought them at a gourmet coffee shop I used to work in, but I know I have loved them for many years! This recipe is from Martha Stewart, and I substituted key limes for the regular limes.  I can't tell the difference from my cookies and Savannah's!  Click on the picture for Martha Stewart's Lime Meltaways recipe!