This past week I made:

Glazed Clementine Chiffon Cake for a friend’s birthday. Delicious, except I added in 7 medium egg whites because I didn’t have 6 large egg whites. I thought it tasted a bit eggy so I wish I would have stuck with 6 medium and called it good. Citrus fruit is cheap right now (I bought the cheapest citrus I could find, tangerines I believe, instead of clementines) and the glaze on top was really tangy and sweet.

lemoncake Glazed Clementine Chiffon Cake and Baked Spaghetti

And this weekend That Husband and I have been devouring the Baked Spaghetti I made. No picture because taking a good picture of a casserole is almost impossible. I used whole wheat spaghetti noodles, added in chicken and finely diced mushrooms, used less spaghetti sauce then it called for (probably half the amount) omitted the french fried onions, and sprinkled cheddar cheese on top instead of parmesan. It’s so good that TH has asked me several times if I’m going to make it again, since I rarely make the same dish twice (too many options out there for me to stick with one!). I don’t really like spaghetti normally, too much tomato, but I loved this dish, probably because of the cream cheese. I highly, highly recommend it.

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