Here they are,,,

1.Bundt Lemon Cake

3 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 cup milk
Finely grated zest of 2 large lemons

Glaze

1/3 cup lemon juice
2/3 cup sugar

Adjust an oven rack one-third up from the bottom of oven. Preheat the oven to 350°F. Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry bread crumbs.

Sift together flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.

Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.

Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.

The glaze should be used immediately after it is mixed: Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.


Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.

Best to make on New Years Eve.

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2. Insta Pot Black-Eyed Peas for New Years

This dump-and-go recipe Instant Pot black-eyed peas recipe requires very little work on your part. I love anything that isn't a lot of work.

Ingredients
4 cups chopped smoked ham (about 1 1/2 lb.) 1 lb. dried black-eyed peas, rinsed
4 cups lower-sodium chicken broth
3 cups water
1 medium-size (about 12 oz.) yellow onion, Bnely chopped (about 1 1/2 cups) 2 medium (5 1/2 oz. total) carrots, chopped (about 1 cup)
1 dried bay leaf
1/4 tsp. black pepper
Chopped fresh Eat-leaf parsley

Add ingredients to Instant Pot:
Place ham, black-eyed peas, broth, water, onion, carrots, bay leaf, and pepper in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.)
Step 2
Cook black-eyed peas:
Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Step 3
Release pressure:
Let the pressure release naturally for 20 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (Eoat valve will drop). (This will take 3 to 5 minutes.)
Step 4
Garnish, and serve:
Remove lid from cooker. Remove and discard bay leaf. Garnish with parsley. Serve warm.

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3. Chinese Chicken Casserole

Ingredients:
2 C cooked chicken, chopped
1 C sour cream
1 can cream of chicken soup
1/4 C white wine
1/2 C chopped onion
1 4 oz. can water chestnuts,sliced
1 C cashews
1 C crunchy chow mein noodles
1 C grated sharp cheddar cheese
Directions:
1. Preheat oven to 350° F
2. mix cream soup & wine; add rest of ingredients except the cheese
3. Place in 2 qt casserole dish
4. Sprinkle cheese on top and bake for 30-35 minutes
Serves 6

Crumble up a handful of the crunchy noodles on top just before serving!