Red Velvet Ooey Gooey

1 box red velvet cake mix
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar

Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.

Posted by: Erika

Monkey Bread

I was in the mood for something sweet, but I didn't have everything I needed for any of my usual favorites. So I sort of cobbled a few recipes together to make monkey bread.

1 can biscuits (I think I had an 8ct. of Pillsbury Grands)
1/2 c sugar
2 tbsp cinnamon
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1 c sugar
6 tbsp butter
1/2 c heavy cream, half & half, or milk (the higher the fat content, the thicker the caramel)

Mix the 1/2 c sugar with the cinnamon on a plate or in a shallow bowl. Cut the biscuits into quarters and dredge each piece in the cinnamon sugar. Place the biscuit pieces in a well-greased (I lined mine with foil and greased that, just to cut down on clean-up) 8" cake pan.
Put the sugar in a heavy sauce-pot (at least 3 quart size because the caramel will foam up as it cooks), and cook at moderately high heat. Whisk constantly until the sugar melts and starts to boil. Once it's dark brown, add the butter and whisk until it's combined. Remove from the heat and add the cream, stirring well to combine. Pour this over the biscuits and bake at 350 for 25-30 minutes until the biscuit pieces are no longer gooey. Cool for about 15-20 minutes, then turn out onto a platter to serve.

Posted by: Erika

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts

Heat oven to 325. Grease two loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In another bowl, combine flour, cinnamon, soda, powder, salt, and nuts. Add the wet ingredients and stir to combine. Divide into pans and bake 60-75 minutes.

Posted by: Erika

Caramel Rolls

1 pkg Rhodes Rolls (thawed for 2 hours)
cinnamon-sugar mixrture (1 c. sugar mixed with 1 tsp cinnamon)

Caramel Sauce:
1 c brown sugar
1/2 c butter, softened
1/4 c light corn syrup
1/2 c chopped pecans

Heat brown sugar and butter to boiling-stirring constantly). Remove from heat and stir in corn syrup and pecans. Pour into greased tube pan.
Roll thawed rolls in sugar mixture and place evenly in pan.
Bake at 350 for 20-25 mins, or until golden brown.  Let stand 1-2 mins and then invert to plate.

By: Tonya

Nilla Wafer S'mores

These were fun and dangerous! There could be an easier way with less steps or easier ingredients...but...I made it up as I went along. And I don't have measurements. Just what looked good. Okay, here we go.

Nilla Wafers
Almond Bark Chocolate
Marshmallows
Butter
Peanut Butter
Honey

I melted the marshmallows with a double boiler and added a little scoop of butter as they melted along.

While that is going, mix the honey and the peanut butter together in any amount you want. I like mine a little more honey than peanut butter but still peanut butter sticky.

Then, I melted the almond bark chocolate (1 square) in the microwave 10 -12 seconds at a time so the chocolate wouldn't burn. Stirring in-between each set tell it is all melted.

I dipped a Nilla Wafer in the chocolate and put it aside on a plate to harden. That is the top one. On the 2nd wafer, I put a small dab of peanut butter mix.

By this time the marshmallows have melted. VERY CAREFULLY spoon the melted marshmallow on the peanut butter half of the wafer. This burns worse than a hot glue gun if you get it on your fingers!

Put the chocolate dipped wafer on top. You can set it out to finish cooling or put them in the frig for a few minutes.

Make as many as you want!  Eat as many as you want!

*after thought. How about a sliced fruit in the middle too? Strawberry or banana?

Michelle



Lemon-Pepper Drummers

• I saw this one on Rachael Ray and adapted it to what I had on hand.
• 
  
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons butter, divided
• 8 large chicken drumsticks
• Kosher salt
• Poultry seasoning or ground thyme
• 6 cloves garlic, grated or pasted
• 1 tablespoon cracked black pepper
• 1 lemon, zested
• 2 lemons, juiced
• 1/4 cup chopped fresh parsley, to garnish
• 1/4 cup finely chopped scallions or chives, to garnish

Directions

Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.

Edits/Substitutions:

I had thighs on hand, I halved the rest of the recipe and used four bone-in, skin-on chicken thighs. I didn't have poultry season, I seasoned my chicken with salt, pepper, onion powder, and ground coriander. I also added some lemon slices to the lemon-butter mixture before I poured it over the chicken as a garnish since I didn't have any parsley or scallions. Also, the thighs took a little longer than 20 minutes to cook through, it was probably closer to 30 minutes. 

Posted by: Erika

Free e-Cookbook

Just thought I'd share, go here to download a free e-cookbook!

Posted by: Erika