BUNDT COFFEE CAKE

BUNDT COFFEE CAKE

1 yellow cake mix 4 eggs 1 pkg. instant vanilla pudding 3/4 c. corn oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter extract Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze. NUT MIXTURE: 1/2 c. chopped nuts 1/4 c. sugar 2 tsp. cinnamon GLAZE: 1 c. powdered sugar 3 tsp. milk 1/2 c. vanilla 1/2 tsp. butter extract

BUNDT COFFEE CAKE

BUNDT COFFEE CAKE

1 yellow cake mix 4 eggs 1 pkg. instant vanilla pudding 3/4 c. corn oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter extract Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze. NUT MIXTURE: 1/2 c. chopped nuts 1/4 c. sugar 2 tsp. cinnamon GLAZE: 1 c. powdered sugar 3 tsp. milk 1/2 c. vanilla 1/2 tsp. butter extract

BUNDT COFFEE CAKE

BUNDT COFFEE CAKE

1 yellow cake mix 4 eggs 1 pkg. instant vanilla pudding 3/4 c. corn oil 3/4 c. water 1 tsp. vanilla 1 tsp. butter extract Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze. NUT MIXTURE: 1/2 c. chopped nuts 1/4 c. sugar 2 tsp. cinnamon GLAZE: 1 c. powdered sugar 3 tsp. milk 1/2 c. vanilla 1/2 tsp. butter extract

SARAH FERGUSON'S CHOCOLATE SCONES

SARAH FERGUSON'S CHOCOLATE SCONES

1 3/4 cup all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into bits

1/2 cup miniature chocolate chips

3 tablespoons orange juice

Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs.

NOTE:

Make sure butter is well chilled to produce the flakiest texture.

Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones,

pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool

on wire racks.

SERVES 12

Java Glazed Cinnamon Rolls

Java Glazed Cinnamon Rolls

Skip the coffee shop pastries! Top convenient refrigerated cinnamon rolls with a rich, nutty icing for the ultimate morning treat.

Prep Time: 15 Min 
Total Time: 35 Min 
Makes: 5 rolls 

1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
2 tablespoons milk
1/4 teaspoon instant coffee granules or crystals
1/2 cup Hershey's premier white baking chips
1/2 cup Fisher Chef's Naturals Chopped Pecans

Heat oven to 350F. Spray 9-inch round cake pan with Crisco Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.

Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)

Stir pecans into icing mixture. Pour over rolls. Serve warm.

Source: Pillsbury

Mary Margaret's Sour Cream-Bacon Breakfast Quiche

Mary Margaret's Sour Cream-Bacon Breakfast Quiche

1/2 pound bacon
1 medium yellow onion, coarsely chopped
1 recipe favorite pie crust
1 egg white, beaten
4 ounces Swiss cheese, grated
8 ounces sour cream
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup heavy cream or half-and-half

In a heavy cast-iron skillet fry the bacon until it is crisp. Remove the bacon from the skillet and drain it well on paper towels. Remove all but about 1 tablespoon bacon grease from the skillet. In the remaining bacon grease sauté the onion slowly until it is golden. Remove the onion from the skillet and drain it on paper towels.

Preheat oven to 350°F.

In a medium bowl, stir together the sour cream, eggs, salt, and pepper. Stir in the cream or half-and-half. 

Line a 9-inch pie plate or quiche pan with the prepared pastry and brush it with the beaten egg white. Sprinkle the drained bacon, onions, and grated cheese over the pie crust. Pour the sour cream mixture over the cheese. Bake the quiche 40 to 45 minutes (or until firm). Cool slightly before cutting into wedges to serve. 6 servings

NEW YORK CITY STYLE CHEESE BLINTZES

NEW YORK CITY STYLE CHEESE BLINTZES

“more soulful recepies”(from About.com)

Ingredients:

For the crepes:

1 c milk

1/4 c cold water

2 eggs

1 c all-purpose flour

1/8 t salt

1 T sugar

3 T vegetable oil

3 T unsalted butter, for cooking crepes and frying blintzes

For the filling:

1 1/2 c ricotta cheese

4 oz cream cheese

3 T powdered sugar

1 lemon, zested

1 egg

For the sauce:

1 c blueberry preserves, or any fruit jam or jelly

1/3 c water

Preparation:

For the crepes: Pour milk, water, eggs, flour, salt, sugar, and oil in blender. Blend batter til very smooth. Refrigerate batter

1-2 hrs.

For the filling: Combine ricotta cheese, cream cheese, powdered sugar, lemon zest, and egg in food processor, blend til smooth.

This can also be done by mixing thoroughly in a bowl. Refrigerate until needed.

For the sauce: Add blueberry preserves and water to small saucepan, place over medium heat. Bring to simmer, stirring, turn off. Sauce may be strained if desired. Reserve til needed. 

Place 8-in nonstick skillet over medium heat. Grease pan lightly with melted butter. Pour in 1/4 c batter into pan and tilt it around so batter covers bottom evenly. 

Cook 1 min, til crepe batter is set, flip with spatula and cook other side for 30 secs. 

Transfer cooked crepes to plate, and continue til batter is used. This should make about 8-10 crepes (give or take a few "mistakes"). 

To make blintzes, spoon 2 T cheese filling into center of crepe.

Fold bottom up over the filling, fold in sides, and roll to make a neat rectangular package. Not too tight or filling will leak out. 

When blintzes are filled, brown them lightly on each side in same nonstick skillet over medium heat, in 2 T butter. 

Transfer to baking dish. To finish the blintz recipe, bake them in preheated 400 degrees F. oven 10 mins. Serve hot with blueberry sauce. You can dust with powdered sugar if you want them to be "fancier."

NOTE: The blintzes can be made ahead of time, and then browned and baked when you are ready to serve. While there are a few steps to this blintz recipe, each step is fairly easy, and with a little practice this will become one of your favorite brunch recipes

Chocolate Chow Chow

Chocolate Chow Chow

1 12 oz. Chocolate Chips
1 Stick of Butter
1 Cup Peanut Butter
1 Box 12 3/4 oz Crispix or Rice Chex
3 Cups of Powdered Sugar
1 Large plastic bag

Combine Chocolate Chips, Butter and Peanut Butter. Melt over low heat & stir well.

In a large bowl fold mixture into the cereal. Place powdered sugar in plastic bag, combine cereal mixture and shake well. Store in airtight container.

Blizzard Party Mix

Blizzard Party Mix

2 cups oven-toasted cereal squares 
2 cups small pretzel twists 
1 cup dry roasted peanuts 
1 cup (about 20) coarsely chopped caramels 
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 

Spray 13 x 9-inch baking pan with nonstick cooking spray. 

Combine cereal, pretzels, peanuts and caramels in large bowl. 
Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 

Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. 

Makes 8 servings

Crab Roll Appetizer

Crab Roll Appetizer 

Make 24 balls 

Ingredients: 
= 
8 slices bacon, cut in thirds 
1 can (7 1/2 oz.) crabmeat, or frozen crab 
1/4 - 1/2 c. Tomato juice 
1 egg 
1/2 cup bread crumbs 
1/2 tsp. Celery salt 
Garnish parsley 

Directions: 
= 
Mix all except bacon and form into 24 balls. Wrap bacon around balls and secure with toothpicks. Broil until bacon is crisp. Serve hot.

MAMA'S FRUIT FILLED PINWHEEL COOKIES

MAMA'S FRUIT FILLED PINWHEEL COOKIES

      2 c. brown sugar

      1 c. shortening

      3 eggs

      4 c. bread flour

      1/2 tsp. cinnamon

      1 tsp. soda

      3/4 tsp. salt

      Cream shortening and sugar. Add well beaten eggs. Sift flour with cinnamon, soda, and salt. Add creamed mixture. Divide dough in half. Roll each half

1/4 inch thick. Cover with following filling and roll like jelly roll.

      FILLING:

      1 (8 oz.) pkg. dates, raisins, or figs, cut in sm. pieces

      1/2 c. sugar

      1/2 c. water

      1/2 c. nuts

PARTY PINWHEELS

PARTY PINWHEELS

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INGREDIENTS:

2 pkgs (98 ounces ea) of cream cheese; softened

1 dry packet of salad dressing mix, ranch flavor

1/2 cup red bell pepper; minced

1/2 cup celery; minced

1/4 cup onions, green; sliced

1/4 cup olives; sliced

4 10-inch Tortillas

DIRECTIONS:

In a mixing bowl, beat cream cheese and dressing mix until

smooth. Add red pepper, celery, onions, and olives; mix well.

Spread about 3/4 cup of each tortilla. Roll up tightly; wrap

in plastic wrap. Refrigerate for at least 2 hours. Slice into

1/2 inch pieces.

Yield: 15 Servings