Lemon Pound Cake

1 lemon cake mix

1 lemon instant pudding mix

1/2 cup oil

4 eggs

1 cup water

Glaze:

2 cups powdered sugar

4 tablespoons milk or water

1 lemon (juice)

Heat oven to 350 degrees. Mix together all ingredients. Follow baking directions on cake box. For Bundt pan bake 35-40 minutes. For glaze: stir all ingredients together. Drizzle over cake. Serves 12.

Pasta Fagioli Soup

1 pound 95% lean ground beaf

1 teaspoon crushed garlic

1 medium-size onion, chopped

1 large carrot, peeled, halved, sliced

2 large stalks celery, chopped

2 cans (14 ounces each) crushed tomatoes

1 tablespoon beef bouillon granules

2 1/2 teaspoons dried Italian seasonings

1/4 teaspoon pepper

4 cups water

1 can (1lb.) kidney beans, drained

6 ounces pasta (2 1/4 cups) (ziti or wagon wheels)

Spray pan with nonstick spray, Add ground beef and garlic. Crumble and cook until no pink remains. Drain off excess fat. Add remaining ingredients except beans and pasta. Bring to a boil; reduce heat and simmer about 15 minutes or until vegetables are tender. Add beans and pasta; bring to a boil. Reduce heat and simmer 9 minutes or until pasta is cooked (don't overcook, as pasta keeps cooking in hot soup).

Cranberry Scones

3 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup dried cranberries

1 cup buttermilk

1/3 cup sugar

1/2 teaspoon baking soda

3/4 cup chilled butter (1 1/2 sticks)

1 teaspoon grated orange zest

Preheat oven to 400 degrees. Mix dry ingredients. Add chilled butter; beat together with electric mixer. Add cranberries and orange zest. Pour in buttermilk and mix well (may need to knead with your hands a bit; looks dry at first).

Divide dough in half and form balls. Roll out into 2 circles 1/2-1/4-inch thick. Cut each circle into 8 wedges. Bake for 12-15 minutes or until golden brown.

Makes 16 scones