Olive Garden’s Caprese Flatbread

Ingredients
8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise (1/2 cup)
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese (2 cups)
20 medium fresh basil leaves, stemmed and chopped (about ½ cup)
1/2 cup Parmesan cheese, grated (1/4 cup)
5 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Procedures
PREHEAT oven to 350ºF.
DICE tomatoes into small pieces. Transfer to a mixing bowl.
ADD chopped garlic, salt, pepper, ½ of chopped basil (about ¼ cup), and 4 Tbsp olive oil.
SET aside and allow mixture to marinate for 10 minutes.
FLATTEN pizza dough into rectangle pan as indicated on package, reaching to pan edges.
DRIZZLE dough with olive oil and brush it over dough.
BAKE dough at 350ºF for 10 (12) minutes on center rack.
REMOVE from oven and allow to cool slightly, about 2 minutes.
CUT garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor.
ALLOW bread to cool completely, about 10 more minutes.
INCREASE oven temperature to 450ºF.
COMBINE mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.
TOP with shredded mozzarella to evenly cover surface.
DRAIN tomato mixture and spread evenly over the bread.
SPRINKLE with grated Parmesan cheese.
RETURN flatbread to oven for 5-7 (9) more minutes or until golden, crisp and bubbly.
GARNISH with remaining chopped basil and serve.

Swedish Coconut Cookies

3 1/2 cups all-purpose flour
2 cups sugar
2 cups butter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sweetened flaked coconut

Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed (5 to 8 minutes). Stir in coconut by hand.

Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 14 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

I had to improvise a bit as my slices didn't come out well - still taste good, just look like sugar cookies *grin*

Frosted Banana Cookies

Cookie
3/4 cup butter softened
3/4 cup firmly packed brown sugar
2 medium (1 cup) ripe/just past ripe bananas, mashed
1 egg
2 teaspoons freshly grated orange zest (omitted)
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
2 tablespoons butter
3 tablespoons firmly packed brown sugar
2 tablespoons half & half or milk
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
Grated orange zest, if desired

Heat oven to 350°F. Combine 3/4 cup butter and 3/4 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg, orange zest and 1/2 teaspoon vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely.

Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and half & half. Continue cooking, stirring occasionally, until mixture comes to a boil (1 to 2 minutes). Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; cool slightly.

Frost cooled cookies. Garnish with grated orange zest, if desired. Let stand until frosting is set.

**Mine came out more like mini cakes then cookies - not complainin, just sayin

Mini Monkey Bread

12 Rhodes™ Dinner rolls, thawed but still cold (2 - 10count homestyle canned biscuits)
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar (1 cup)
2 teaspoons cinnamon (4 t)

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted (omitted)
1-2 tablespoons milk (2 1/2-3 T)
½ teaspoon vanilla

Directions:
Cut each dinner roll into 6 equal pieces (canned biscuits is 7 pieces each – 18 of the biscuits get cut into 4 pieces each, two of them stretch out a bit cut in half lengthwise then cut each of those pieces into thirds – total of six pieces each from the last two biscuits).
In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well.
Dip 6 (7) roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 (7) pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces.
Cover with sprayed plastic wrap and let double in size, remove wrap. (If using biscuit dough cover and let it sit for 7-10 minutes, uncover, put them into the oven) 
Bake at 350°F 15-20 minutes. Cool 3-4 minutes.
While they are still quite warm, take a knife and go around the edges of each well. The rolls won't stick . . . they will easily come right out. (HA! Four of mine stuck, safest bet, after going around the edges gently lift them off the bottom as well.)
Flip the pan over (don’t lay it flat, keep it slightly elevated) onto a piece of parchment paper (aluminum foil would work too) so each roll comes out upside-down. Most of the gooey caramel is resting on the bottom of the rolls and needs to seep back into the roll. Combine the glaze ingredients. Once the rolls cool slightly, and the caramel has set a bit . . . turn them right side up and glaze. (I left mine upside down, the glaze oozed underneath them. As you are putting them away give them a gentle twist in the glaze that has pooled around the roll, as you put it in your container turn it over so the freshly glazed side is up)

                

glazed while still upside-down

          

Given a gentle twist to glaze the tops

Banana Crumb Muffins

Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (1 1/3cups)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I only used 1/4 teaspoon)

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

Instructions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin tin (12 count), or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. (approx ¼ cup per muffin cup)

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3 Ingredient Peanut Butter Cookies

from Elena S

1 cup of peanut butter
1 cup of sugar
1 egg

and I put in a capful of vanilla.

350 for 6-9 minutes.

Cake Mix Cookies

1 boxed cake mix (chocolate or flavor of your choice)
1 small tub Cool Whip (2 cups), thawed
1 egg
1/2 cup powdered sugar (set aside)

Grease cookie sheet (or line with foil). Combine cake mix, Cool Whip and egg in a bowl. It's not easy to blend with a spoon or fork. You might do better with fingers! Then, drop by teaspoonful into the powdered sugar, roll into a sugar-coated ball and place onto greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes. After cookies have cooled drop them back in the powdered sugar to coat. Makes 3-4 dozen

Just had a thought -
Use carrot cake mix and instead of the powdered sugar lightly ice them with a cream cheese icing while they are still a little warm so it melts a bit
Use chocolate cake, add nuts (prolly what 1/2c-1c) lightly ice when cooled and POOF cookie brownies

No Bake Drop Cookies

2c sugar
1/2c butter
1/2c cocoa
1/2c milk
3c oatmeal (uncooked)
vanilla (to taste)
Mix first 4 ingredients together. Boil until at soft boil stage. Add oatmeal & vanilla. Put by spoonful onto wax paper to cool. Once cool...enjoy :-)

Apple Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated 350 oven for 30 minutes, or until golden.

Serve with your choice of ice cream.

• I added some apple pie spice to the sugar mixture and the pie filling instead of sprinkling cinnamon 
• drizzled some of the sauce over the enchilada when serving it

Other ways to make it

• would work with peaches
• use sugar free pie filling 
• Use caramel apple pie filling or make your own by melting some caramel squares down (about 6 with 1/2 t milk for this recipe) and drizzle over regular apple pie filling before rolling the enchiladas up (Thanks for the idea Cindy!)
• use pie filling as the topping (instead of the sugar mix)
• cut the fruit into bite size pieces and spread over the top of the enchiladas
• cover with foil and bake for 20-30 minutes

LEFTOVERS
Assuming you have any *grin* store the enchiladas in one container and the sauce in another so the enchiladas don't get soggy and mushy (soggy and mushy - official baking technical terms LOL)

Banana Pudding Poke Cake

Ingredients:
1 (10 oz.) box yellow cake mix (I used French Vanilla)
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
 Directions:
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

In a bowl, prepare pudding. Whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.  Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. Put the pudding into the fridge to set and cool.

Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.
(Did not crush any wafers and did not ice with whipped cream - waited until it was served to add both)
Serve with freshly sliced bananas. Keep refrigerated.

One Ingredient Ice Cream

Recipe from userealbutter.com

Two bananas – peel and slice into ¼-½ inch disks
Put a piece of saran wrap or tin foil on a plate (keeps bananas from freezing to the plate), place banana slices in a single layer on the plate.
Place in freezer 3-4 hours
Put frozen slices in a food processor and pulse
It will go from looking like disks -> ice chunks –> gravel -> mush
Scrape the sides down (may have to do this several times)
You know it’s ready when it looks like soft serve ice cream
This is where you can add ingredients like peanut butter, cocoa powder, nutella, or fruit to the banana (course then it’s 2 or 3 ingredient ice cream *grin*)
You can serve it right from the food processor as soft serve or you can freeze it for a bit so the texture is more like real ice cream that can be scooped.

Perfect Lemon Picnic Cake

Recipe from Anna Claiborne

1 package lemon cake mix
1 3-ounce package lemon instant pudding mix, right from box
1 cup plus 1 tablespoon water
4 eggs
1/3 cup oil
1 6-ounce can frozen lemonade concentrate, thawed but undiluted
2 1/2 cups confectioner's sugar
Combine cake mix, pudding mix, water, eggs, and oil and bake according
to cake mix directions in a 9x13-inch pan. While cake is baking, combine
lemonade concentrate with confectioner's sugar. After baking, immediately
poke holes all over the cake with a long pronged meat fork or something
similar. Then pour the lemonade mixture all over the top and let it seep in.
Return to oven for 5 to 10 minutes.

Cinnamon Roll Cake

Cake:
3 c. flour
¼t salt
1c. sugar
4t baking powder
1½c milk
2 eggs
2t vanilla
½c butter, melted
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.
Topping:
1 c. butter, softened
1 c. brown sugar
2T flour
1T cinnamon
For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c powdered sugar
5T milk
1t vanilla
While still warm drizzle the glaze over the cake.

Recipe from Rebecca Parker who found it on bakingbible.com

Flat Apple Pie with Perfect Pie Crust

Recipe from The Pioneer Woman
I haven't tried this yet but it looked too good on her show not to share it!

Ingredients
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter

Directions
Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lemon Bars

Recipe from allrecipes.com

1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
2 lemons, juiced

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an greased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20-25 minutes in the preheated oven. The bars will firm up as they cool.

Oreo Balls

1 (18 ounce) packages regular Oreo cookies (can use mint)
1 (8 ounce) packages cream cheese
1 (24 1/16 ounce) packages white almond bark (1 lb 8 oz)

Crush the Oreos really well and mix with cream cheese (can use blender or mixer.).
Roll into walnut size balls.
Chill for at least 1 hour.
Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
Keep them refrigerated.

Try to share!

Peach Cobbler

Crust:
sift together
1 ¾ C flour
2 ½ t double acting baking powder
1 ¼ t salt
1 T sugar
Cut in
¼ C butter
Add
¾ C milk stir into flour mixture with a fork
OR
Cheat and buy a package of Pillsbury Refrigerated Pie Crusts (makes life so much easier *wink*)

Filling:
2 32 oz cans of sliced peaches (heavy syrup)
1 egg
2T flour
1 C sugar
1/3 C melted butter
heat until warm

In a well greased 9x13 baking dish take half of crust mix and press it into the bottom.  Add warm peaches, dot with butter, and sprinkle with cinnamon. Use remaining crust mix to make a top crust (will need to roll it out).  Sprinkle top crust with sugar. *if using ready made crust, roll one out for the bottom, roll the second out and cut into strips to make a lattice top*
Bake for 30 minutes at 425.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a cast iron skillet and melt until it boils or bubbles.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the skillet with them (standing up on edge).

Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute.
Pour the batter over the pineapple and cherries.
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside-down on a serving dish.

Aunt Pick's Sock-It-To-Me Cake

CAKE
1 Pkg Butter Cake mix/Duncan Hines ***
8 Oz Sour cream
¼ C. Sugar
4 Eggs
1/3 C. Oil
¼ C.  Water

FILLING
2 T. Cake mix (dry)
2 T. Brown sugar
2 t. Cinnamon
½ C. Nuts, chopped (optional)
(I double these amounts except for the nuts – find it covers the batter better)

GLAZE
1 C. Powdered sugar
2 T. Milk

Preheat oven to 375-degrees.
FILLING: Combine filling ingredients and set aside.
CAKE: In a large bowl, combine cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed 2 minutes. Pour 2/3 of the batter into a greased and floured tube or bunt pan. Sprinkle filling ingredients over the batter in the pan. Spread remaining batter evenly over filling mix. Bake at 375 for 45 or 55 minutes or until cake springs back when touched. Cool. GLAZE: Blend the powdered sugar and milk until smooth and drizzle on cooled cake.

**for a different taste try Butter Pecan cake mix and add in a small box of Butterscotch pudding (mix it in with the cake mix then proceded with the recipe as written) Sprinkle with honey-roasted pecans before glaze sets

Yellow cake mix

************

Butter Pecan cake mix with Butterscotch pudding

Mini Pineapple Upside-Down Cakes

Recipe from bigmamashomekitchen.com

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings (or tidbits)
6-maraschino cherries (12 if using a regular size muffin tin)

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.

1. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.
2. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
3. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring (or tidbits for a regular muffin tin) on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.
4. Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.
5. Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.

Easy Baked Lemon Meringue Pie

Recipe from Aaron McCargo Jr.

Ingredients
1 (4-ounce) package lemon pudding mix
3/4 cup superfine sugar
3 cups whole milk
1 lemon, juiced (2-3T bottled lemon juice)
3 egg yolks
1 baked pie crust (in a 9-inch deep pie plate)
Lemon Whipped Cream, recipe follows
Directions
In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.
Lemon Whipped Cream:
2 cups heavy cream
1 lemon, zested and juiced (2-3T bottled lemon juice)
1 cup powdered sugar
Candied lemon peel, garnish
In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.

Food Network's picture

Coconut Pan Pie

1 ¾ - cups of sugar
4 - eggs
½ - cup flour, self rising
2 - cups of milk
¼ - cup butter, melted
1 ½ - cup coconut, grated
1 - teaspoon vanilla
Preheat oven to 300 degrees F.
Mix the sugar, eggs, flour, milk, butter, coconut and vanilla together.
Pour mixture into a baking dish that has been buttered.
Bake for about 45 minutes or until brown.

If You Can't Make It, Fake It Peach Cobbler

2 (29 ounce) cans peaches in heavy syrup
1 (18 1/4 ounce) box yellow cake mix (no pudding)
1/4 cup butter or margarine, cut into cubes
Cinnamon


Heat oven to 350 degrees.
Pour peaches with syrup into a lightly buttered 9x13 pan.
Sprinkle cake mix over the top of peaches
Sprinkle cinnamon (to taste) over the cake mix
Fold cake mix & cinnamon into peaches and syrup.
Put the little cubes of butter all over the top.
Bake until middle of cake is firm.  (45 minutes or more)
Serve hot, cold, room temperature with or without ice cream.


I have changed the recipe a bit:
French Vanilla cake mix instead of yellow
Mix the peach syrup together with the cake mix
Pour peaches (w/o syrup) in buttered cake pan
Sprinkle with cinnamon
Pour cake mix over peaches – mix a bit to get cake down around peaches but not enough to mix cinnamon into the cake mix

Lemonade Cake

Recipe from Kesha Govan

1 box White Cake mix
1 cup sour cream
3 oz cream cheese, softened
12 oz frozen lemonade concentrate, thawed
3 eggs
1 cup powdered sugar for glaze

Preheat oven to 350.
Butter and flour (or spray with Baker's spray) mini bundt pans, or one large Bundt pan.
In the bowl of an electric mixer, combine cake mix, sour cream, cream cheese, eggs, and HALF of the lemonade concentrate (6oz = 3/4 cup). Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes.
Pour batter into prepared pan(s) and smooth the top with a spatula.
Bake a bundt pan for about 40-45 minutes or mini bundt pans for about 15 minutes or until tops spring back when lightly touched.
Remove pans to cooling racks. Allow cakes to cool to just barely warm, remove from pans, and place warm cakes on racks. Prepare glaze by whisking 5 tablespoons of the leftover lemonade concentrate with 1 cup of powdered sugar. Drizzle over warm cakes.

Cheddar Garlic Biscuits

Recipe from Rebecca Parker

2c biscuit/baking mix
½ c shredded cheddar cheese
2/3 c milk
2 cloves garlic minced (1t already minced garlic)

Mix above ingredients until moistened.  Drop by rounded tablespoonfuls onto a greases baking sheet.  Bake at 450 for 9-11 minutes or until golden brown.

2T butter – melted
¼ t garlic powder
Combine. Brush over biscuits.

Monkey Bread

3-4 packages of buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar
(optional) 1 cup chopped pecans (sprinkle throughout the biscuit layers)
Mix sugar and cinnamon together.
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces (4 rolls if using a 9x13 pan). Drop pieces into the cinnamon sugar. Toss until coated. Drop sugar-coated pieces into a well buttered Bundt pan - don't squish roll pieces when placing them in the Bundt pan.   (I use a 9x13 pan – works just as well)
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture to a boil, stirring frequently.
When sugar is semi-dissolved, remove from heat.
Carefully drizzle over the roll pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Quick Herb Rolls

1/2 cup butter
1/2 teaspoon dill weed
1 tablespoon onion powder
2 tablespoons parmesan cheese
1 1/2 teaspoons parsley flakes (optional)
1/4 teaspoon garlic powder (optional)
2 (7.5 ounce) can home-style biscuits

Melt butter in 9x9 in pan.
Stir herbs and cheese into butter.

Let stand 10-15 minutes.
Cut biscuits into halves and swish around in herb butter to coat all sides. (using your hands to do this works best, messy but effective)

Bake 425 degrees for 12-15 minutes.

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Southern Cornbread Dressing Muffins

Recipe from saturdayeveningpost.com

3 cups crumbled cornbread
2 cups crumbled buttermilk biscuits
2 tablespoons butter
1/2 cup chopped red & green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 cup chicken broth
1/2 cup milk
1 large egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 375 F.
Melt butter in a skillet; add bell pepper, onion, and celery, and cook over medium-high heat until tender, stirring often. Add vegetables to crumbs in bowl. Combine broth and next 5 ingredients. Pour over crumb mixture and toss gently to mix. Spoon mixture into muffin cups coated with cooking spray. Bake for 35 minutes until lightly browned. Let stand for 10 minutes before removing from pans.

Quick Flatbread

3 cups flour
1 cup cold water
3 tablespoons shortening
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
Combine all the ingredients, cutting in the shortening, and mix until combined and doughy.
Now, there are a couple of ways to do this:
Cut the dough into 6 equal pieces, and roll each piece into 6-8 inch circles
Or
Roll out the whole batch into a large rectangle.  Make a slice directly across the middle, so you have a top and bottom piece, and then cut those in 3rds, so you end up with 6 smaller squares.


Once you’ve gotten these rolled out and sized, prick the pieces with a fork — at least 7-8 times on each piece.
To cook, lightly oil a non-stick pan (Spray with Pam very lightly).  Cook over medium-high heat, and turn once.  These cook fast, so watch them carefully.  Be fully prepared to ruin the first one