Grandma’s Kitchen

This past weekend my husband and I flew out to Waupun, Wisconsin (my dad’s hometown) for my cousin’s wedding and it was GORGEOUS! We stayed with my grandpa in the house he has lived in since my dad was young and actually built himself, along with several others on the street. There is something so special about that house and all the love and memories shared there through out the years. It gives you that real sense of “home”. My grandmother passed away in 2003, but one of her favorite things to do was bake. As I was telling my grandpa about our new adventures in blogging & baking, he brought out her old cookbooks (her true pride and joy) for me to take a look at. I spent almost an hour drooling over and jotting down recipes until I stumbled upon an entire section devoted to lemon-inspired goodies… I was in HEAVEN! I immediately text my mother-in-law to tell her we HAD to make our final lemon dish one of my grandma’s favorites, Lemon Chiffon Dessert! (And how perfect was it that the name was one we had used for our delicious rum drink!?)

So, our final lemon inspired post this month is my Grandma’s Lemon Chiffon Dessert hope you enjoy!


  • 1 C. Flour
  • 1/2 C. Oleo (Similar to Crisco)
  • 1/4 C. Brown Sugar
  • 1/2 C. Chopped Pecans (We mixed it up and used almonds instead)
  • 1 Pkg. Lemon Chiffon Pie filling (Stove-top brand works best)
  • Whipped Cream


  1. Mix four, oleo, brown sugar and pecans.
  2. Bake at 400 degrees for 15 minutes on cookie sheet.
  3. Cool, stir. Save small amount for top.
  4. Press remaining mixture in bottom of 8 x 8 x 2 inch glass pan.
  5. Make pie filling according to package. Put on top of pecan mixture.
  6. Cool 2 hours (at least).
  7. Optional: Spread with whipped cream. Sprinkle remaining pecan mixture on top.



Lemon Linguine & Roasted Shrimp

Lemon Linguine & Roasted Shrimp

This recipe reminds me of when I first made a basic pasta dish, and the recipe came from a 4 year old.When my son was in preschool, the teacher decided the mother’s day gift for that year would be a cookbook from the children’s recipes; so the children told the teacher their favorite recipe, and she typed the recipes for the cookbook. Cookie recipes were baked at 10 degrees for 2 hours, and cake ingredients included jelly and 5 dozens eggs; I’m sure you can imagine the cuteness of this cookbook.But, this one little boy shocked the mom’s with a great basic pasta dish! He said to boil the noodles in water and drain them, poor melted butter over the noodles, sprinkle garlic powder and Parmesan over noodles, and toss together. And, I said to myself why haven’t I thought of that! The cookbook was made 20 years ago, and my dinner sides at that time mostly included potatoes, and potatoes… and more potatoes. If you have a Scottish or German background you’ll understand – ha!This Lemon Linguine & Roasted Shrimp recipe is one of my favorites, and we wanted to share it with you to make for your loved ones. It’s easy to make, and super delicious!!


  • 1 (8-ounce) package linguine
  • ½ cup of finely chopped onion
  • 1 tablespoon butter
  • 1 cup of sour cream
  • 4-6 tablespoons of grated Parmesan (some for the sauce & some for topping)
  • 1-2 tablespoons of milk
  • 1 ½ teaspoons lemon-pepper seasonings
  • ¼ teaspoon salt & ¼ teaspoon of pepper
  • 2 teaspoons of fresh lemon juice & ½ teaspoon of sugar mixed together
  • Lemon zest from one lemon
  • 2 tablespoons freshly chopped chives for topping
  • 20-25 shrimp (no tails or shell)
  • 2 tablespoons of olive oil


(Roasted Shrimp)

  1. Preheat oven to 415 degrees
  2. Clean & pat dry shrimp with paper towel, and place shrimp in bowl, add salt & pepper, and olive oil, toss together, place shrimp on sheet pan and roast for 6-8 minutes.

(Lemon Linguine)

  1. Cook linguine according to package directions.
  2. In a skillet, cook onion and garlic in butter, stir repeatedly until tender, not brown. Stir in sour cream, Parmesan, milk, lemon pepper, salt, lemon juice, and lemon zest. Cook and stir for about 2 minutes. Turn heat down to lowest temperature, and stir in linguine to sauce mixture, and then add shrimp. Top with Parmesan and chives. Serve warm.


Thank You!

We just wanted to say we are so excited about all the recipes we have recieved over the week/weekend. Thank you to all of you that shared your favorites with us, we can’t wait to get into the kitchen and start baking! Stay tuned for our next post as we share our top 3 choices and some fun table decorating ideas to finish out our lemony goodness month.
Also, if you haven’t already, be sure to click the follow us button on the right side of our blog so you can recieve our updates via email, we are so thankful for all the support and love so far!

Loralee & Amanda

Lemon Spa Retreat

Lemon Spa Retreat

Are we screaming for relief with the rising temperature this past week?  We don’t like the humidity either, yuck!  How about a cool and refreshing homemade lemon sugar body scrub to cleanse and exfoliate your body?  We made this body scrub, and couldn’t believe how delightful it was; the aroma was magnificent!  We guarantee you’ll tingle all over after trying it! This recipe fills a bit more than TWO 16 oz Mason Jars.

Mix Together –

  1. 5 Cups of Sugar
  2. 1  Cup of Olive Oil (We used extra virgin olive oil, but canola oil works as well and it is just as moisturizing)
  3. Add  7-8 Tablespoons of Lemon Juice
  4. Spoon into desired containers (It may be a bit runny as the sugar and oil settle but just give it a little mix and its ready to use!)

That’s it!  The Lemon Sugar Scrub is ready to use or give!

Do you have a favorite lemon inspired recipe or project that you would like to share?  If yes, email it to us at  –, and we will post it on our blog.  Invite 5 of your friends to email us as well.  Please submit no later than Sunday, 07/22/12.

When Life Gives You Lemons…

This is our first post, and we are loving summertime and lemons!  Who doesn’t love lemons?  Right?  During the month of July we will be posting a lemon-inspired treat every Sunday. Since we are one week behind, we have a two-in-one post today!

We started our summer in the kitchen making some delicious lemon almond cookies!   We are sharing the recipe with you, and hope that you enjoy it as much as we did!  This recipe is sweet and simple; no refrigeration or rolling out the dough.  Our pictures tell the story…


½ cups Butter, Softened

1 cup Granulated Sugar

½ teaspoons Vanilla Extract

1 whole Egg

1 teaspoon Lemon Zest

1 Tablespoon Fresh Lemon Juice

¼ teaspoons Salt

¼ teaspoons Baking Powder

⅛ teaspoons Baking Soda

1-½ cup All-purpose Flour

½ cups Powdered Sugar

Directions: Preheat oven to 350 degrees. Lightly grease baking sheets with non stick cooking spray and set aside. (We covered baking sheets with parchment paper)

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Blueberry Cupcakes w/ Lemon Cream Cheese Frosting

We did a little twist on Duncan Hines‘ whipped cream cheese frosting and added one simple ingredient to pucker your lips!  Yes, we added three Tablespoons of lemon juice, mixed well, and iced it on the cupcakes.  Then we sprinkled fresh lemon zest on top, and garnished with two blueberries.  Simple and sweet!

The cake mix we used was by our friend Betty (Crocker that is), and we added fresh blueberries to the batter (about 1/2 to 3/4 cup). Betty never lets us down!