Cinnamon Bun Cake

Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoonful over the base, as evenly as you can over the entire base.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

 This cake is so very rich and buttery and is melt-in-your-mouth heavenly.  It's great for breakfast occasions and holiday fare. 

**I cannot take credit for creating this recipe. I found it on Pinterest so the source is unknown to me. 

Watermelon, Blueberry and Feta Salad

Sweet and juicy watermelon pairs beautifully with salty feta cheese! Blueberries add an extra bite of sweetness and a pop of color. Drizzle the whole thing with honey lime vinaigrette and enjoy your refreshing Watermelon, Blueberry and Feta Salad!

Serves: 6-8

Ingredients

• 6 c. cubed watermelon
• 2 c. fresh blueberries
• 1 c. feta cheese, crumbled
• 2 T. fresh mint, or basil, chiffonade
• 2 T. fresh lime juice
• 1 T. fresh lemon juice
• 3 T. olive oil
• 1 T. honey
• Salt and pepper, to taste

Instructions

1. Add cubed watermelon, blueberries, feta, and mint (or basil) to a large bowl.
2. In a separate small bowl, add lime juice, lemon juice, olive oil, honey, salt and pepper. Whisk until blended. Add more salt and pepper to taste.
3. Just before serving toss fruit and cheese together. Drizzle with dressing and toss again to coat fruit with dressing. Serve immediately.

My parents' neighbors have several blueberry bushes that produce an abundant amount of blueberries every summer.  They are so gracious to allow my parents to pick any amount of blueberries they like.  So each summer, we are looking for delicious blueberry recipes.  I came across the above on Pinterest.  While I wouldn't consider this a most fabulous, must have at every meal, it's tasty enough to enjoy the blueberries in salad as a healthy alternative of something to eat. 

(I do not take credit for the picture.) You can find the recipe here http://www.littledairyontheprairie.com/watermelon-blueberry-feta-salad/

Ham Quiche

1 All Ready Pie Crust
1/2 lb. deli sliced ham, chopped
1/4 lb. Swiss cheese, grated
4 eggs, beaten
1 Tbsp flour
1/2 cup whipping cream
1 cup whole milk
dash of salt
dash of black pepper
3 Tbsp butter, melted

Place chopped ham and grated cheese in Pie crust.

Combine flour, eggs, cream, milk, salt and pepper.  Pour over ham and cheese in crust.  Pour melted butter over all.

Bake at 400 for 30 minutes.

Cheesecake Stuffed Strawberries

1 lb large strawberries
8 oz cream cheese, softened (may use Reduced Fat)
3 to 4 Tbsp powdered sugar (4 Tbsp for sweeter flavor)
1 tsp vanilla flavoring
graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry.

Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off.

Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs.

If not serving immediately, refrigerate until serving.

***These are so versatile for any occasion...brunch, breakfast, evening party, summer snack.  They also look pretty to add a splash of color to your arrangement of food.  Best of all, they are well the worth the time it takes to prepare them.

Mocha Coffee Ice Cream Punch

4 cups boiling water

4 oz instant coffee

4 cups sugar

2 T vanilla extract

2 gallons (2%) milk

2 (1/2 gallons) vanilla ice cream, softened to room temp

2 (1/2 gallons) chocolate fudge ripple or chocolate ice cream

whipped cream

maraschino cherries with stems

nutmeg

Combine boiling water, coffee, sugar and vanilla in a plastic 5 gallon container. Stir well. Cool. Chill until serving time. Just before serving add milk and ice creams; mix until slushy. Pour into a chilled punch bowl. Serve with dollops of whipped cream. Garnish with maraschino cherries. Sprinkle nutmeg on top. Yield 50 to 60 servings.

For single servings:

****My mom and I share this delicious drink as a guilty pleasure. We certainly don't make a the amount the recipe serves but instead make enough for 2. She makes about 1/4 cup of instant coffee and mixes it with 12 oz of cold 2% milk. We also add about 2 tsp of chocolate syrup and a 'splash' of vanilla flavoring. We use about 2 heaping tsps of powdered sugar instead of granulated sugar. Add vanilla or chocolate ice cream in our glasses and pour coffee/milk mixture over it...the rest is a few moments of guilty pleasure.

Walnut Wedges

1 pkg ready refrigerated pie crust (comes with 2 in pkg)
1 cup finely chopped walnuts
1/3 cup sugar
2 T honey
1 tsp cinnamon
1 tsp lemon juice
2 squares semi sweet chocolate
2 T shortening

Unfold crust. Place 1 crust on ungreased baking sheet. Combine walnuts, sugar, honey, cinnamon and lemon juice. Spread over crust. Top with 2nd crust. Seal edges with fork tines. Prick holes in top. Bake at 350 for 15-20 minutes or until lightly browned. Melt chocolate and shortening together. Drizzle over top. Cut into 8 wedges.

***I haven't made this yet buy my mom made it the last time I was home. It's worth going home again just for a wedge!!

Breakfast Casserole

1 can of crescent rolls
1 lb tube sausage
4 eggs
3/4 cup milk
salt and pepper to taste
2 cups cheddar cheese

Grease 9 x 13 casserole dish.

Layer crescent on bottom of pan.

Cook sausage and drain. Spread sausage over crescent rolls

Mix eggs, milk, salt and pepper.

Spread cheese over sausage and then pour egg and milk mixture.

Bake 30 minutes at 350.

***This a variation of many breakfast casserole recipes. My family likes this for supper sometimes and because it makes so much, there are leftovers for breakfast the next morning.

Texas Torte

2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1/2 cup milk
1 (4 oz) can chopped green chilies
1/2 lb sharp Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated

To eggs, add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour into a flat well greased 8 x 12 inch Pyrex baking dish and bake at 350 for about 35 minutes. Cut into tiny squares and serve as hot hors d'œuvre. Makes 96 squares.

The first time I had this was a few weeks ago. Someone made it for the Sunday School class we were attending at the time. The lady serving the finger food breakfast gave me the recipe and said it was from Southern Sideboards. The recipe says to serve as an hors d'oeurve or appetizer but we enjoyed it as a breakfast food at room temp.

Monkey Bread

3 cans butter biscuits
1/2 cup sugar
1 tsp cinnamon


Cut each biscuit in quarters and roll in cinnamon/sugar mixture. Pile in greased bundt pan.

1 stick butter
3/4 cup of sugar
1 tsp cinnamon

Melt butter and add sugar and cinnamon. Heat in microwave until sugar melts then pour over biscuits. Bake at 350 for 30-35 minutes. Let stand 10 minutes and then invert on cake plate.




**I only had room for 2 cans of 8 count biscuits in my bundt pan. ~~Also the biscuits "fluff" and fill it even more. We LOVE this!!! To us~~it is better than the store bought.

Angel Biscuits

2 1/2 c. all purpose flour
2 T. sugar
1/2 t. baking powder
1/2 t. salt
1/2 c. vegetable shortening
1/4 c. warm water
1 pkg active dry yeast
3/4 c. warm buttermilk

In large bowl, combine flour, sugar, baking powder and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs; set aside.

Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well.

Remove dough to floured surface. Knead dough 10-15 times; form a ball.

Roll dough to 3/4" thickness. Cut into 2 1/2" circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30-45 minutes.

Bake @ 400 degrees for 15 minutes or until done. Remove biscuits from the baking sheet and serve warm.

Note if you don't have buttermilk:
1 cup milk
1T. vinegar or lemon juice
Stir; let set

****These are my favorite biscuits. They have a light, sweet taste with texture of rolls. Great with breakfast, brunch or supper.

Chocolate Cobbler

1 stick butter
1 1/2 c. self rising flour
2 c. sugar
1 tsp vanilla
3/4 c. milk
1 1/2 c. water
6 tsp cocoa

Pre-heat oven to 350. Melt stick of butter in deep corning dish. Mix flour, 1 cup sugar, vanilla and milk. Pour into butter. Mix 1 cup sugar and cocoa. Sprinkle over everything in corning dish. Bake 30 to 35 minutes at 350. Best served warm with vanilla ice cream.

***I got this recipe from my cousin. It is delish. It's a good "go to" for a unique dessert.

Baked Pineapple

2 large cans of chunk pineapple, drained (save juice)
2/3 cup sugar
1/3 cup flour
1/3 cup pineapple juice
2 cups shredded cheddar cheese
1 tube of Ritz Crackers, crushed
1 stick butter, melted

Put pineapple in bottom of casserole dish. Top pineapple with a mixture of the sugar, flour, and pineapple juice. Top with cheese. Mix crackers and melted butter. Place on top. Bake at 350 for 30 minutes.

This recipe came from my mom. I haven't tried it yet, but it sure sounds good.

Blueberry Cupcake Muffins

1 French Vanilla Cake Mix
1 teaspoon baking powder
2 Tbsp Flour
2/3 cup milk
1/3 cup oil
3 eggs

Mix above ingredients.

Then add 1 to 2 cups of blueberries. Mix well. Pour into muffin cups and bake for 15-20 minutes at 375. Makes appox. 16 large muffins or 48 mini muffins.

*Note: I have seen this recipe also called Cake Mix Muffins. They have a texture the same as cupcakes because they are made with a cake mix.

I used 2 cups of blueberries and made mini muffins. I think next time I'll only use 1 cup for mini muffins and 2 cups for larger muffins. These were really good and I was told they were a hit at the boys' school as I fixed them for their snacks.

Pineapple Upside Down Cake

1 Box of Pineapple Cake Mix
1 can of crushed pineapple(I used the can in its own juice not the heavy syrup)
1/2 cup of melted butter
1 cup of brown sugar


Mix the cake according to directions on the box. Melt butter in a long(i used glass) cake/casserole dish. Sprinkle brown sugar evenly over the melted butter. Pour cake batter on the top. Bake at 350 for about 45-50 minutes. Let cool in pan for 15-20 minutes and then turn onto serving dish.

Note:I was afraid it wouldn't come out well but it came right out of the pan. I think the butter helps :) This was a really great cake but not too sweet!!

Spicy Cinnamon Cake

1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil (I use Canola oil)
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

Note: This is a type of coffee cake that is a perfect partner with your morning or afternoon coffee. This cake is also a great compliment for brunch or after a dinner when you serve your guests some coffee. It would also make for a traditional Christmas morning addition.

This recipe is from Paula Deen. She fixed this on her "Breakfast in Bed" episode.(The pic above is from the FN channel)

Cream Cheese Danish

2 tubes of Crescent Rolls
2 (8oz).-pkgs. Cream Cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat over to 350. Butter a 9 x 13 pan. Line bottom of pan with 1 roll of crescents. (Pinch seams and press out until entire bottom of pan is covered.) Mix together softened cream cheese, 1/2 c. sugar and vanilla. Beat until creamy. Spread filling over bottom crust. Unroll second tube of crescent rolls and lay over filling. Drizzle melted butter over top crust. Mix cinnamon and sugar. Sprinkle over top crust. Bake at 350 for 20-25 minutes. Let cool before serving.

***Note: My husband and I have been facilitating our Sunday School Class for the past few weeks and will continue for the next few weeks. As a part of this, I have been trying to take a breakfast treat for the class to enjoy. Hence why I have posted some breakfast recipes.

This past Sunday, I fixed the above recipe. It was delicious. Now, it's no where near a real Danish that you would find in a pastry shop but for the convenience, the taste is really good.

I had to roll out the crescent rolls in order for them to fit the 9 x 13 pan. I used Reduced Fat Crescent Rolls (Great Value brand from Wal-Mart). I used Fat Free Cream Cheese (Great Value brand from Wal-Mart) and I used Smart Balance 50/50 Butter Blend. These ingredients made this recipe lower fat, cheaper and just as tasty.

Fried Apples

4 firm apples
1/4 cup water
1/3 cup butter
1/3 cup packed light brown sugar
2 tablespoons lemon juice
Cinnamon to taste (optional)

Wash the apples well with cold water. Remove the cores of the apples with an apple corer. Slice the apples into 1/2-inch rings. Put the water and butter into a large skillet. Warm over medium heat until the butter melts. Add the apple slices and cook for 10 minutes turning them once or twice while they cook. Sprinkle with brown sugar, lemon juice and cinnamon (if desired). Turn the apples to mix. Cover the skillet and remove from the heat. Let sit for 10 minutes, and serve.

***Note: These are great as a side dish for dinner or lunch. I have even eaten these by the bowl for breakfast with some toast or waffles. The first time I tried this recipe I cut the apples in rings. I didn't like them rings because they seemed to thin for my liking, so instead I have been cutting them in wedges.

I have used both margarine and real butter. Of course the butter is tastier but the margarine is healthier.

This recipe is a conglomeration of several that I put together.

Breakfast Rolls

1 pkg of frozen yeast rolls
1 stick butter
1/2 cup chopped pecans
1/2 cup brown sugar
1 large box butterscotch pudding mix (not instant)

Open rolls and place in tube pan. Sprinkle pudding mix over frozen rolls. Melt butter; stir in brown sugar and pecans. Pour mixture over rolls. Put a towel over the pan and refrigerate over night. Bake at 350 for 30-35 minutes.

****Note: This recipe is from our pastor's wife, Mrs. Jody. The first time I tried these was when she baked these years ago. I don't remember the circumstance for having these, but I do remember how delicious they were and still are.

Pecan Pie Muffins

1 C chopped pecans
1 C packed brown sugar
1/2 C all-purpose flour
2 eggs
1/2 C butter or margarine, melted

Combine first three ingredients in a large bowl, make a well in the center of the mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.

Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling 2/3’s full. Bake at 350 for 20-25 minutes or until done. remove from pans immediately. Yields: 9 large muffins.

***I made this for our Sunday School and they were well enjoyed. I had several ask for the recipe. My mom also makes these for brunch events and her Sunday School class.

***I made them using a mini muffin pan of 24. It only took about 12-15 minutes for them to cook instead of the 20-25 minutes. These are super easy to make.

***I've seen this recipe on several recipe blogs, but this one came from Southern Living via my mom.

Pigs in a blanket

I know that some of us agree that sometimes lunch is the hardest meal to think of things to fix. We get tired of sandwiches, but don't want to fix two "big meals" each day. So the other day I fixed Pigs in a blanket. Granted it was NOT the healthiest lunch I have ever fixed, but it was something different than sandwiches. :)

--one package of hot dogs (I got the ones with cheese.)

--one package of crescent rolls

--shredded cheese in case you don't get the hot dogs with cheese

*Just wrap the raw crescent rolls around the hot dog. If you did not get cheese hot dogs and want it, sprinkle the cheese before you wrap the crescent roll.

*Cook according to the directions for the crescent rolls.

I served with fruit one time and then fries another day. ENJOY!!!