Not Your Usual Thanksgiving Turkeys

vanilla wafers or Ritz crackers
creamy peanut butter
chocolate almond bark
fall colored M & M's
candy eyes
candy corn

Line a cookie sheet or container with wax paper or parchment paper. Spread 1 t. peanut butter onto the back of a vanilla wafer or Ritz. Place another wafer/cracker on top Melt chocolate for 30 seconds on high in microwave. Stir and heat an additional  30 seconds until it is the consistency desired. Spoon a small amount of melted chocolate on one side of cookie. While the chocolate is still  pliable, add m&m's for feathers, candy corn for beak and candy eyes. (See picture) Set in refrigerator  so they will firm up.

*Feet can also be made for the turkeys to stand in if desired, just put a small amount of melted chocolate on the cookie sheet and stand the cookie up in it, I didn't do this part because I was going to be transporting my cookies to another house. Enjoy!

**I think the Ritz crackers work better since they are bigger, and I like the taste of the sweet and salty vs the sweet,

Pumpkin Caramel Cake

1 yellow cake mix
15 oz. can pumpkin puree, not pie filling
1 t. pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. cool whip, thawed
1/2 bag heath bits
1 jar caramel sauce

Combine cake mix, spice, and pumpkin intil smooth. Pour in sprayed 9x13 dish. Bake according to directions on cake box. Remove from oven and cool 10 minutes. Poke holes all over cake using wooden spoon handle. Pour condensed milk over top. Refrigerate 30 minutes.  Remove from refrigerator and spread cool whip over top. Sprinkle with heath bits and drizzle caramel on top. Refrigerate overnight before serving.

Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 1/2 c. whipped topping, thawed
1 graham cracker crust, store bought or homemade
3/4 c. cold milk
2 (4 serving size) pkgs instant vanilla or pumpkin pudding & pie filling
2 t. pumpkin pie spice
15 oz. can pumpkin puree, pie filling

Combine cream cheese, 1 T. milk, and sugar. Stir in whipped topping. Spread in crust. Beat 3/4 c. milk, pudding mix and spice together for 1 minute. Add pumpkin. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours until set. Garnish if desired. Store in refrigerator.

Spiced Cranberry Sauce

3 T. butter
1/2 c. minced onion
16 oz. can wholeberry cranberry sauce
3/4 c. apple butter
1/8 t. ground cloves
1 t. grated orange peel

Heat butter in pan over medium heat. Add onions. Cook and stir for 2 minutes until lightly softened. Add cranberry sauce, apple butter, and cloves. Reduce heat. Simmer 5 minutes, stirring occasionally. Stir in orange peel. Serve warm or at room temperature.

Nutella Fudge

2 c. Nutella spread
1/2 c. butter, softened
1 3/4 c. powdered sugar
1/2 t. vanilla
1 c. chocolate chips
1 T. butter, softened

Combine nutella and  1/2 c. softened butter together. Beat until smooth and creamy. Add sugar and vanilla. Beat on medium speed until the mixture is completely combined. It will be very thick. Line an 8x8 pan with wax paper. Press the nutella mixture down firmly in pan, Melt chocolate chips in microwave oven at 30 second intervals, stir, and microwave again for 15 second intervals, stirring in between until the chocolate is almost melted. Add 1 T. softened butter, mix and melt the chocolate an additional 10 seconds. Spread the chocolate evenly over the nutella mixture in pan. Allow the fudge to set in the refrigerator about 10 minutes. Remove from refrigerator. Pull up the wax paper to remove the fudge from the pan. Cut into bars on a cookie sheet and slide back into refrigerator. Allow to set an additional 10 minutes. Store in airtight container.

My Favorite Crockpot Chicken Noodle Soup

1 lb. skinless, boneless chicken thighs
1 1/2 lbs boneless, skinless chicken tenderloins
2 c. carrots, chopped or sliced, your preference
3 stalks celery, chopped
3-4 cloves of garlic, minced
3 T. olive oil
1/2 t. thyme
1/2 t. rosemary
1/2 t. sage
1/2 t. oregano, optional
1 bay leaf
3 cans chicken broth
1 c. water
1/2 t. salt
1/4 t. pepper
2 c. uncooked wide "No Yolk" egg noodles
3 T. chopped parsley

Line 6 qt crockpot and place chicken pieces in the bottom. Add carrots, celery, onion, garlic, oil, and seasonings. Add chicken broth, water, salt & pepper. Cover and cook on low for 6-7 hours. Remove cooked chicken and chop or shred into bite size pieces. Place back in crockpot. Add egg noodles and parsley. Cover and cook just until noodles are tender. 5-10 minutes.

I serve with broccoli cornbread, cornbread, or crackers, and milk.

15 Minute Funnel Cake Bites

• 1 1/4 c. all-purpose flour
• 2 t. baking powder
• 1/4 t. salt
• 1/2 c. milk
• 1/4 c. granulated sugar
• 3 T. butter, melted
• 2-3 c.oil, for frying
• Granulated or powdered sugar for tossing
• In a large skillet, preheat oil to 350*F. In a small bowl, mix together the flour, baking powder and salt. In another medium bowl, combine the milk, sugar and melted butter.Add the dry ingredients into the wet, stirring just enough to combine. With a small cookie scoop or teaspoon, scoop the dough out and place in the hot grease. If grease is not deep enough to cover both sides, flip when golden brown, about 1 minute. Remove once golden brown and drain on a paper towel lined plate. Toss with sugar and enjoy! Makes 12-1 inch bites.

(original recipe fromgatetoplate.com)

Crockpot Broccoli Stuffing

12 oz. bag frozen broccoli florets, thawed

10 oz. can cream of mushroom soup

6 oz. box cornbread stuffing

12 oz. Velveeta or cheddar cheese, cubed

1 1/2 c.  chicken broth

1/2 t. garlic powder

salt and  pepper, to taste

Place cornbread stuffing in a microwaveable bowl and pour chicken broth over it, stirring together until stuffing is moistened. Place in microwave and cook for 3 minutes, or until liquid is absorbed. Transfer stuffing to lined crockpot, then add broccoli, mushroom soup, & Velveeta. Season with salt, pepper, and garlic powder. Stir to combine, cover and cook on low for 2-3 hours, or until broccoli is tender. Serve hot and enjoy.

Crockpot Ham with Pineapple

1 bone-in spiral cut ham, fully cooked

3 c. brown sugar, divided

1/2 c. maple syrup

20 oz. can pineapple tidbits, undrained

 Evenly spread 1 ½ cups of the brown sugar into the bottom of a 6 quart crockpot. Place the ham on top of the brown sugar. Slightly pull apart the slices of ham. Slowly pour the maple syrup evenly over the top allowing it to drizzle between the slices. Pour in the can of pineapples making sure to get some on the top and between the slices. Evenly sprinkle the remaining brown sugar on top. Cover and cook on low for 6 to 7 hours.

How to Spatchcock Poultry

1 12-14 lb turkey, or other type poultry

3 Tbsp. kosher salt

2 tsp. coarsely ground pepper

1 Tbsp. minced fresh rosemary

1 Tbsp. minced fresh thyme

1 Tbsp. minced fresh sage

Step 1: Pat the Bird Dry with Paper Towels. Give your turkey a towel drying to remove any extra moisture from its skin. The less moisture, the more crispy the skin will get as it cooks. Step 2: Cut along the Side of the backbone. Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints. You may feel a little resistance as you cut through certain rib bones of the bird—in this case press down on the shears with both hands. Step 3: Remove the backbone. Rotate turkey 180° so that the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the turkey. Test Kitchen tip: Don’t throw away that backbone! Place it in a resealable plastic bag and save it in the freezer for your next batch of homemade stock or gravy.  Step 4: Flatten the bird. Back to the bird: Flip it over so that the breast side is facing upward. With two hands (and a little bit of hulk-strength), press down firmly on the center of the bird until you hear a crack. This is the wishbone breaking! Voila. Your turkey is successfully spatchcocked. One last thing. See how those wings are splayed out? Give them a quick twist and tuck them underneath the body of the bird. Test Kitchen tip: This helps keep the wingtips from burning and allows your bird to lie nice and flat. Step 5: Add Herbs and Seasonings:  Mix the salt, pepper and minced herbs and rub (with gusto!) all over the turkey. Test Kitchen tip: Adding salt to the skin now will help remove extra moisture so the skin can get extra crispy. Step 6: Refrigerate overnight. Here’s where a little patience makes a big difference. Transfer the turkey to a rack on a foil-lined rimmed baking pan, then pop it in the fridge, uncovered, overnight, for up to 8 hours. Test Kitchen tip: Don’t be tempted to cover the turkey with plastic wrap or foil before chilling. You want it to air out. The more the skin is exposed to air drying in the fridge, the crisper it will be after roasting. Step 7: Get Cooking. Ready to roast? Dial up the oven to 450° and remove the spatchcock turkey from the refrigerator. Let your turkey come to room temperature while the oven gets toasty. (It’ll cook more quickly and evenly this way!) At last! It’s time to cook. Send the bird into the oven and roast for about 1-1/4 to 1-1/2 hours. You’ll know that it’s cooked to perfection when a thermometer inserted into the thickest part of the thigh reads 170°-175°. Step 8: Let Rest.  Don’t grab that carving knife just yet! Once out of the oven, let the turkey stand for 15 minutes before carving. This will help the meat retain its juices.

Originally posted by Taste of Home

Butterscotch Apple Cake

1 c. oil
3 eggs
2 c. sugar
2 1/2 c. SR flour
1 t. cinnamon
1 t. nutmeg
3 large apples, chopped (I left the peeling on)
6 oz. butterscotch chips

Heat over to 350 degrees. Spay 9x13 pan. Thoroughly combine eggs, oil, and sugar. Add flour and spices. Beat until thoroughly mixed. Batter will be thick. Use a sturdy spoon to add the apple bits. Scrape the mixture evenly into the pan. Sprinkle with butterscotch chips, pressing into batter. Bake for 1 hour until golden brown and pulling away from sides of pan. Cool thoroughly and cut into squares with a plastic knife. Yum!

1st picture: before baking

 2nd picture: after baking

Easy Chicken and Rice Casserole

2 c. rice, uncooked
1 large onion, chopped
2 c. chicken broth
2 cans cream of mushroom soup, undiluted
salt
 pepper
3 large bone in thighs, or skinless boneless chicken tenders*
2 T. butter, melted
2 t. thyme
1 clove garlic, minced
1 T. parsley, for garnish

Preheat oven to 350 degrees. Spray a 9x13 dish. Add rice, onion, broth, and soup. Stir until combined. Season with salt and pepper to taste. Place chicken in rice mixture and brush with melted butter. Sprinkle with thyme and garlic, season with more salt and pepper, if desired. Cover dish with foil and     bake 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden. Garnish with parsley before serving.

*May not take as long to cook if using chicken tenders.

Super Easy Cream of Chicken Casserole

1 rotisserie chicken, removed from bones, & shredded
1 can cream of chicken soup, undiluted*
1 c. rice, cooked

Combine all ingredients together and place in sprayed baking dish. Bake at 350 degrees for 20-30 minutes until heated through. *may substitute cream of mushroom soup instead, if desired. How much easier could it be!

Smokey Pasta with Turkey

16 oz. corkscrew pasta
1 T. oil
8 oz. smoked, fully cooked turkey*, cut into strips
1 can sliced mushrooms, drained
1 can cream of celery soup
1 c. milk
6 oz. smoked mozzarella, shredded

Prepare pasta as directed. Drain. Return hot empty pan to heat. Heat oil over low heat. Add turkey and mushrooms. Cook, stirring frequently. Stir in soup and milk, blending until smooth. Return cooked pasta and stir into sauce. Stir in cheese. Cook 1 minute until cheese is melted.

*May use ham instead if desired

Homemade Giant Twinkie Cake

15 oz. vanilla cake mix
1 3 oz pkg vanilla instant pudding
4 eggs
1 stick butter, melted
1 c. water
Filling: 
1 stick butter, softened
1 7 oz jar marshmallow creme
3 c. powdered sugar
1 t. vanilla
4 T. heavy cream

Preheat oven to 350 degrees. Spray a Bundt or angel food cake pan. Combine cake mix, pudding mix, eggs and melted butter with a hand mixer. Add water.Stir until smooth. Pour into sprayed pan, Bake about 45 minutes. Cool in pan 10 minutes and then invert onto wire rack *Carefully place back in Bundt pan. Make the filling. In a large mixing bowl, beat butter until light and fluffy. Add marshmallow creme, powdered sugar, and vanilla. Beat until smooth. Gradually add heavy cream. if mixture is too stiff and transfer to a piping bag or ziploc with the end snipped. Using a teaspoon, or melon baller, scoop out 8 -10 holes around bottom of cake. Pipe filling into holes, then carefully invert cake onto serving platter. Dust with powdered sugar.

*I just left it in the pan to cool, added filling and inverted out onto serving platter..

Easy Caramel Apple Crepes

1 t. sugar or splenda
2 T. cold water
1/4 t. cornstarch
1/4 t. cinnamon
salt
1/2 c. chopped fuji apple
1/8 t. lemon juice
1 T. light cream cheese, softened
1/2 c. light whipped topping, thawed
2, 9" dessert crepes (found in produce section)
2 t. caramel dip, room temperature (I use Smuckers sugar free)
powdered sugar, optional

In a small pan, combine sugar, cornstarch, cinnamon, and salt. Add water and stir. Add apple and lemon juice. Bring to medium heat and cover. Cook until apple has softened and liquid is thickened, about 4 minutes, uncovering occasionally to stir. Pour in bowl and cool. Add cream cheese and stir. Add whipped topping. Divide between crepes. Fold up each crepe and then roll up from the bottom. Place in sprayed skillet. Turn heat to medium. Add crepes, seam side down. Cook until slightly browned about a minute per side. Flip carefully and drizzle with syrup before serving. Makes 2.

Egg Casserole

9 eggs
1/2 c. heavy cream , or milk (cream makes eggs fluffier)
1/3 c. diced onion
1 T. butter
1 c. finely shredded cheddar cheese, may use sharp if preferred
1 1/3 c. diced ham, optional
1/2 c. diced green & red peppers
salt & pepper to taste

Preheat oven to 400 degrees. Cook onion in butter until softened. Cool. Whisk together eggs & cream/milk. Stir in remaining ingredients. Pour into a sprayed 9x9 dish. Bake 45-55 minutes or until knife inserted in the center comes out clean. I served this with crockpot mushrooms, (in case some people don't like mushrooms in their eggs), sausage balls, pecan orange bread, and fresh fruit.

*may be doubled for 9x13 dish.
**other ingredients may be substituted (cooked bacon, cooked sausage, mushrooms, different cheeses, spinach, etc...) Make it your own!

First photo: before baking, Second photo: after baking.

My Favorite Banana Bread

1/4 c. sugar
1 t. cinnamon
3/4 c. butter, softened
3 c. sugar
3 eggs
6 very ripe bananas, mashed, (6 mashed bananas = 2 c.)
16 oz. sour cream*
2 t. vanilla
2 t. cinnamon
4 1/2 c. SR flour
1 c. chopped pecans

Preheat oven to 300 degrees. Spray loaf pans. I used 12 mini loaves & 1 large heart shaped pan. Combine first two ingredients, or use a shaker. I keep the first two ingredients in a shaker top bottle for this occasion. Dust pans lightly with cinnamon sugar mixture. Cream butter & 3 c. sugar. Add eggs, bananas, sour cream*, vanilla, and cinnamon. Mix well. Add flour. Stir in nuts, if using. Divide into pans and bake for 1 hour 15 minutes** or until toothpick comes out clean. Yummy!! (May add chocolate chips if desired)

*I have also substituted yogurt for the sour cream.

**If you use muffin tins instead of loaf pans, it only takes 45 minutes.

***This makes a very moist bread. I would store it in the refrigerator, to keep it from spoiling.

                         Banana Bread with chocolate chips &/or pecans.

This heart shaped bread has chocolate chips on one side and pecans on the other
                                                   

                                       

Low Fat Pear Cake

15 oz. can No Sugar Added diced pears, (Del Monte)
1 white cake mix, regular or sugar free
2 egg whites
1 whole egg
confectioners sugar

Place pears and syrup (liquid) in large bowl. Add cake mix, egg whites, and eggs. Beat on low speed for 30 seconds. Beat on high foe 4 minutes. Spray a bundt or angel food cake pan. Pour batter in pan. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center is clean. Cool for 10 minutes. Invert onto plate and cool completely. Dust with confectioners sugar  if desired. Serve with whipped topping or fruit.

* may also be made with other fruits

Fudge Swirled Oreo Bottom Cheesecakes

18 Double Stuff Oreos

2, 8oz packages cream cheese, softened

½ c. sugar

½ t. vanilla

2 eggs

½ c. sour cream

pinch of salt

¼ c. hot fudge sauce

Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.

Add a heaping T. of cheesecake batter to each muffin cup.

Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant t. of hot fudge into each cupcake. Add another T. of cheesecake batter on top, filling the cupcake liner. Use a toothpick to gently swirl the fudge into the cheesecake mix. Bake for 30-45 minutes until filling is set. Cool completely in the tin before removing. Store covered in refrigerator. 

Pizza Puffs

1 ¼ c. water
⅓ c. shortening or butter
1 ½ c. all-purpose flour
4 eggs
¾ c. finely chopped pepperoni 
¾ c. finely shredded Romano or Parmesan cheese 
2 T. chopped fresh parsley
⅛ teaspoon garlic powder
⅛ teaspoon pepper
1 jar pizza sauce

Spray 2 large baking sheets and set aside. In a large saucepan combine water and shortening/butter. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450 degrees for 15 to 17 minutes or until golden brown. Serve with pizza sauce for dipping!

Spooky Spider Cookies

Choice of cookie: homemade, refrigerated pre made cookies, or store bought cookies.

Mini Reese’s Peanut Butter Cups, or Rolos

candy Eyes

chocolate almond bark, melted as directed

Bake cookies as directed. Use a teaspoon to make divots in the middle of the cookie and allow the cookies to cool completely. Melt the chocolate as directed on package.. Place a small amount of melted chocolate in divot & place a mini Reese’s peanut butter cups or rolo in the middle of the cookie. Place a dab of melted chocolate on the back of the candy eyes, so they will stick on the candy. Use the melted chocolate to drizzle the spider legs onto the cookies. Place in refrigerator to set. These make cute treats for kids Halloween parties or for fall festivals.

Garlic Mushroom Chicken Thighs

6-8 boneless skinless chicken thighs 

½ red onion chopped

1 garlic clove, minced

1/2 t. dried thyme

1/2 t. rosemary

1/2 t. salt

1/4 t. black pepper

2 T. olive oil

For The Sauce:

1 T. butter

8 oz. sliced fresh mushrooms

4 cloves garlic, minced, or 1 T. minced garlic

1 T. fresh chopped parsley

1 t. dried thyme

1 t. dried rosemary

Pat chicken thighs dry with paper towel. Combine the onion, garlic, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning. Heat 1 T. oil in a large skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm. Melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). Return chicken to the skillet. Salt and pepper to taste. Garnish with fresh parsley. Serve immediately.

Easy Mexican Casserole

1 lb. ground chuck
1 can seasoned black beans beans, or chili beans, undrained
10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 c. shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 c. water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat, rinse & drain. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Spray a 9×13 dish. Place a layer of crushed tortilla chips on the bottom, add a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Allow to set for 5-10 minutes before serving. Serve with sour cream and salsa.

Chocolate Dipped Macaroons

3 large egg whites
2/3 c. sugar
1 1/2 t. vanilla
2 1/2 c. shredded coconut
3 oz. bittersweet chocolate, chopped, or chocolate almond bark

Preheat oven to 350. Line baking sheets with parchment paper. In a large bowl, whisk egg whites with sugar. Add coconut and vanilla. Stir to combine. Scoop 1 T. of batter and form into balls. Place 1" apart. Bake until tops are light brown, about 15-18 minutes. Cool 30 minutes. Place chocolate in microwave and melt til desired consistency. Dip tops of cookies in chocolate and set aside refrigerate 20-30 minutes to set.

*can be made without dipping in chocolate too. Dad doesn't like chocolate so I made him some without it.

Mounds Brownies

1 brownie mix (9x13 size), made according to directions, or make your own recipe
5 c. coconut
1 can condensed milk
1 c. powdered sugar
1 container chocolate frosting, or make your own

Combine coconut, milk, and sugar together while brownies are baking. As soon as brownies come out of oven, spread with coconut mixture. Microwave chocolate frosting long enough to be pourable and pour over top of coconut layer. Spread evenly. Rich!

Banana Pudding Dip

1 3.4 oz instant banana pudding mix*
1 3.4 oz instant vanilla pudding mix*
3 c. 1/2 & 1/2
1 t. vanilla
8 oz. cream cheese, softened
4 medium bananas, cubed
3 c. miniature marshmallows, optional
8 oz. whipped topping, thawed*
1/2 c. roughly crushed vanilla wafers
whole vanilla wafers for dipping

Whip together both pudding mixes with 1/2 & 1/2. Add vanilla. Beat until thick, but pourable. Add softened cream cheese. Whip until smooth. Add banana cubes, marshmallows, 2/3 whipped topping, and most of crushed wafers. Reserve some for garnish. Stir by hand.Pour into serving dish and top with remaining topping. Garnish with crumbs. Refrigerate covered for 2-4 hours before serving with wafers for dipping.

*may be made with sugar free, omit marshmallows

Knock You Naked Bars

2 1/4 c. SR flour
1 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 t. vanilla
2 eggs
2 c. semisweet chocolate chips

Caramel Sauce:
5 oz. evaporated milk
14 oz. bag caramels, I use the Kraft caramel bits instead, no timely unwrapping  needed (follow melting tips)
1/2 c. peanut butter

Preheat oven to 375. Spray 9x13 pan. Combine first 5 ingredients. Add eggs, one at a tme. Beat well after each. Stir in chocolate chips. Spread half  the cookie mixture in pan. Bake 8-10 minutes. Remove from oven. Melt caramels as directed on package. Add peanut butter. Spread over cookie base. Drop remaining cookie dough over caramel layer. Bake 15-20 minutes until light golden brown.These are very rich!

Stovetop Chocolate Cake

1 c. butter, softened
1 c. sugar
4 eggs, room temperature
1 c. SR flour
1/2 c. cocoa

In a large bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time until blended well. Sift the flour and cocoa (sifting/or putting through a sieve makes a lighter cake) and add to batter until combined. Pour batter into a greased and lined round 9" cake pan. Lay an upside down plate in the bottom of a wide & deep saucepan. Fill with water until it almost reaches the top of the plate. (11" saute pan should work. The saucepan needs to be wider than the cake pan & deep enough for the cake to rise with the saucepan lid on.) Bring the water to a simmer over medium low heat. Carefully place the cake pan on top of the plate. You don't want the cake to be sitting directly in the water. Place lid on saucepan. Steam for 25-30 minutes. Be sure to add more water if you see it running low. Once risen and firm in the middle, wearing oven mitts, carefully remove the pan. Leave to cool in the cake pan for 20 minutes. turn out onto wire rack to cool completely. Place on serving platter. Lay a piece of lace or doily on top of cake and dust with powdered sugar. remove lace/doily. Store at room temperature for up to 3 days. Serve with whipped cream.

Three Ingredient Microwave Jam

2 c. strawberries, blackberries, blueberries, apricots, peaches, etc..., fresh or frozen
1/4 c. sugar
juice of 1/2 lemon

In a large bowl, combine the desired fruit, lemon juice, and sugar. Be sure to use an extra large bowl as it will bubble up in the cooking process. Microwave on high 9-11 minutes. No need to mash as the fruit will cook down. The mixture will form a thick, shiny liquid. The jam will also thicken as it cools. Transfer to a jar or airtight container. It will keep in the refrigerator 4-6 weeks.

For stovetop method:

Combine all ingredients in a small saucepan and simmer over medium low heat 7-10 minutes, until the fruit is broken down and the mixture has thickened. Transfer to a jar or airtight container and refrigerate 4-6 weeks.

Cinnamon Apple Cupcakes with Cinnamon Buttercream Frosting

1 yellow cake mix
3 eggs
1/3 c. olive oil
1 1/3 c. water
1 t. cinnamon
21 oz. can apple pie filling
cinnamon

Preheat oven to 350 degrees. Place cupcake liners in tins. Prepare cake batter as directed. Add 1 t. cinnamon and mix well. Pour into lined tins, no more than 2/3 full. Place 1-2 apple slices from pie filling on top of each cupcake batter. Bake 18-21 minutes until toothpick comes out clean. Cool 5 minutes. Remove from pan. Make frosting while cupcakes are baking. Frost cooled cupcakes and garnish with additional cinnamon if desired.

Cinnamon Buttercream Frosting:
4 c. powdered sugar
1 c. butter, softened
2-3 t. vanilla
1-2 T. milk
1 t. cinnamon

Combine powdered sugar and softened butter. Add vanilla and 1 T. milk. Beat on low until sugar is incorporated. Increase speed to medium high. Scrape sides of bowl often. When completely mixed the frosting may appear dry. Add more milk until the right consistency is accomplished. Add cinnamon. Frost cupcakes. Yum!

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Pork Chili Rancho

1 lime
1 lb. pork tenderloin
1 T. chipotle seasoning
2 t. agave nectar or honey
1/4 t. kosher salt
2 t. olive oil
1 c. frozen seasoning blend (celery, onions, bell peppers)
1 c. frozen riced cauliflower, or rice/quinoa
1 t. minced garlic
15.5 oz can white chili beans
1 c. water

Squeeze lime for juice (about 1 T.). Cut pork into bite size pieces. Place in bowl. Add seasoning, agave or honey, and salt. Toss to coat. Preheat large skillet on medium high 2-3 minutes. Place oil in pan. Add pork. Cook 3-4 minutes or until browned. Remove pork. Stir in seasoning blend, cauliflower, garlic, and lime juice. Cook and stir 3-4 minutes, until browned. Return pork to pan. Stir in beans and water. Cook and stir 5 minutes until pork is 145 degrees. Serve with steamed vegetables.

Smoked Sausage and Broccoli

14 oz. pkg. smoked sausage, cut into slices, maybe be cut again for smaller pieces
1/4 c. olive oil
2 cloves garlic, minced
1 green pepper, chopped
1 small red onion, diced
12-14 oz. pkg. broccoli, cooked
1/2 can chicken broth or water
14 oz. spaghetti sauce, your choice
2 c. instant rice
1/2 pkg. mozzarella cheese, shredded
Italian seasoning, to taste
salt
pepper

Heat oil in skillet. Add garlic, peppers,  & sausage and cook until sausage is browned. Add onion, broccoli, chicken broth, and spaghetti sauce. Simmer for 10 minutes. Add rice and reduce heat. Simmer, covered, for 10 minutes until rice is tender and liquid is absorbed. If items start sticking to skillet add a a little water.Top with cheese and serve.

Monster Cookies

2 sticks butter, softened
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.

**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.

***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.

Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!

No Bake Strawberry Oat Balls

1 c. strawberry jam*
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**

Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!

*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.

Lobster Mac and Cheese

2 T. butter
1/2 t. salt
1/2 c. panko crumbs
3 T. Italian seasoning

2 qts. water
2 t. salt
1 lb cavatoppi pasta
3/4 c. butter
3/4 c. flour
1 qt. milk
1 t. nutmeg
1 t. dry mustard
2 1/2 lbs lobster, steamed and cut in half lengthwise

Preheat oven to 375. Spay a 9x13 dish. Melt butter in pan. Toss in panko and salt. Lightly toast. Remove and set aside to cool. In a large pot, bring 2 qts of water to a boil. Add salt. Add cavatoppi and cook until al dente. Drain. Toss with lobster before adding to casserole dish. In a saucepan, over medium heat, melt butter, add flour slowly and cook until shiny. Add the milk. Stir constantly, until creamy, smooth, and thick  Whisk in cheese, nutmeg, & mustard until well combined. Pour cheese sauce over pasta. Sprinkle bread crumbs on top. Bake 15 minutes until golden brown. Remove from oven and allow to set a few minutes before serving.              

Scottish Shortbread and Jam

1 1/4 c. rolled oats
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt

Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.

For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.

Nestle's Chocolate Velvet Pie

1 3/4 c. milk chocolate chips
8 oz. cream cheese, softened
1 t. vanilla
1 c. heavy whipping cream, whipped
1 chocolate crumb crust

Microwave morsels in uncovered bowl on 70% power for 1 minute. Stir. Microwave an additional 10-15 seconds if chips retain heir shape. Stir until smooth. Cool. Beat melted chocolate, cream cheese, and vanilla until light in color. Fold in whipped cream. Spoon into crust. Refrigerate 2 hours, or until firm. Top with chocolate curls, nuts, or toffee bits if desired.

Nestle's Milk Chocolate Marshmallow Fudge

1 1/2 c. sugar
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla

Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.

Roasted Smoked Sausage and Potatoes

1 pkg. smoked sausage, sliced into rounds or quarters (I used Oscar Meyer Italian Herb Selects)
1 large i=onion, peeled and chopped
5 large potatoes, peeled, or 2 bags dutch potatoes, cut into 1/2" cubes (I used 1 bag Klondike & 1 bag Dutch--they don't have to be peeled)
2 T. olive oil
salt
pepper
paprika, to taste
1-2 T. Italian seasoning
grated mozzarella cheese

Preheat oven to 400. Line large baking tray (with sides) with several sheets of foil. Spray the foil. Set aside. Put the sausage, onions, and potatoes in large bowl. Drizzle with oil and season to taste with spices. Toss together well. Pour onto baking tray and spread out as much as you can. Place in the oven and roast for 45 minutes to 1 hour, turning every 15 minutes, until potatoes are golden brown and tender. Turn off oven. Scatter cheese over top and return to oven for a few minutes to melt the cheese. Yummy!
1st picture is before baking, 2nd picture is after baking and adding cheese.

Chocolate Pecan Squares

2 1/2 c. SR flour
1 1/2 sticks butter, softened
1 c. packed brown sugar
3/4 c. light corn syrup
1 egg
1 t. vanilla
1 c. pecans, chopped, I use Fisher's cookie pieces
1 c. chocolate chips

Preheat oven to 350. Blend butter and sugar with mixer. Add syrup, egg, and vanilla. Beat until smooth. Add flour. Do not over mix. Add pecans and chocolate. Spread in sprayed 9x13 pan. Bake for 30 minutes or until golden brown. Cool before cutting in squares.

Crockpot Philly Cheesesteak

2 lbs thinly sliced roast beef deli meat, or fajita meat. I have used frozen steakum, broken into strips
1 can beef broth
1 onion sliced
1 green pepper, sliced
1/2 red pepper, sliced, optional
8 oz. fresh mushrooms, sliced
1 clove garlic
8 hoagie rolls, I used soft, presliced brioche baguettes (found in bakery area--less bread), cut in half
8 slices thin provolone cheese

Place liner in crockpot. Place beef in bottom. Add onion, peppers, mushrooms, & garlic. Pour broth over top. Cook on low 4 hours. Stir occasionally. Serve over rolls and top with cheese. Rolls may be toasted if desired. YUM!

1st picture is before cooking; 2nd picture is after cooking; 3rd picture is ready to eat!

Super Easy Devil's Food Pound Cake

1 devil's food cake mix
3.4 oz. pkg. instant chocolate pudding mix
4 eggs
1 1/4 c. water
1/2 c. oil
Glaze:
1/2 c. creamy homestyle chocolate frosting

Preheat oven to 350. Spray angel food cake or bundt pan. Combine all ingredients except frosting. Pour into pan. Bake 50-60 minutes until toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave 10-15 seconds. Stir until smooth. Drizzle over cake.

Mini Phyllo Pecan Tarts

1 egg
1 T. butter, melted
1 T. sugar
2 t. sugar
2 T. light corn syrup
1/4 t. vanilla
1/2 c. chopped pecans
15 Athens mini phyllo shells
whipped cream

Preheat oven to 350. Whip egg until light and fluffy. Add remaining ingredients, except pecans. Mix well. Add pecans and mix until coated. Fill shells with 1 heaping teaspoon of mixture. Place on baking tray (I used a muffin tin) and bake 10-15 minutes. Cool and garnish.

*add orange zest or mini chocolate chips if desired

French Silk Phyllo Petites

4 oz. Philadelphia snack delights chocolate cream cheese spread
4 oz. marshmallow creme
15 Athens mini phyllo shells
whipped topping
dark chocolate shavings

Combine first 2 ingredients. Spoon 1 T. of mixture into shells. Top with whipped cream and garnish with shavings. Serve immediately.

Apple Cake Cookies

1 3/4 c. SR flour
pinch nutmeg
pinch cinnamon
3/4 c. butter, softened
3/4 c. light brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. grated apples
Icing:
1 c. powdered sugar
1 T. milk
1/4 t. vanilla
cinnamon, for sprinkling

Preheat oven to 350. Sift together flour, cinnamon, and nutmeg. Cream butter and sugars until light and fluffy. Add egg and vanilla. Add flour mixture. Gently add in apples. Scoop 2 T of mixture onto parchment paper lined cookie sheets and bake 13-14 minutes until edges are light golden. Do not overbake. Cool. Prepare icing. Drizzle over cooled cookies and sprinkle with cinnamon.

Old English Apple Pie (more like a cake)

2 eggs
1 1/2 c. sugar
1 c. SR flour, sifted
3/4 c. chopped pecans
2 c. fresh apples, peeled, finely chopped
whipped cream, optional

Preheat oven to 350. Spay a 9x13 pan. Beat eggs. Add sugar. Add flour, nuts, and apples to the batter. Mix well. Pour in pan. Bake 30 minutes. Serve warm as is or top with whipped cream.

*This makes it's own top and bottom crust.

New York Cheesecake Bars

1 c. graham cracker crumbs
3 T. sugar
3 T. butter, melted
5 pkg (8 oz. each) cream, cheese
1 c. sugar
3 T. flour
1 c. sour cream
4 eggs
1-2 cans pie filling, your choice of flavor

Spray 9x13 dish. Combine 1st 3 ingredients. Press into bottom of dish. Bake at 325 for 10 minutes. Beat cream cheese, sugar, flour, & vanilla until well blended. Add sour cream. Add eggs, one at a time. Mix well. Pour over crust. Bake 40 minutes, until set. Refrigerate 4 hours. Top with pie filling. Serve chilled.

Double Lemon Cheesecake Bars

Crust:
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. sugar
Filling:
4 eggs, divided
4 pkgs. (8 oz each) cream cheese, softened
1 3/4 c. sugar, divided
3 T. flour
1 T. lemon zest
1/3 c. lemon juice (from 2 lemons), divided
1/2 t. vanilla
2 T. cornstarch
1/2 c. water

Heat oven to 350. Combine all crust ingredients and press into the bottom of a 9x13 dish that has been sprayed. Bake 10 minutes until toasted but not burned. Reduce oven to 325. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 T. lemon juice,and vanilla. Add 3 whole eggs, 1 at a time, and 1 egg white. Mixing on low just until blended. Reserve egg yolk until ready to use. Pour over crust. Bake 40 minutes until center is almost set. Cool 1 hour. Refrigerate 4 hours. Combine cornstarch & 3/4 c. sugar in saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to a boil, stirring constantly, until clear and thickened. Lightly beat egg yolk with fork, until blended, stir in 2 T. of hot cornstarch mixture. Return this mixture to the cornstarch mixture in saucepan and stir until blended. Cook 1 minute until thickened, stirring constantly. Cool slightly. Spoon over cheesecake. Refrigerate 1 hour until firm before serving.

Fudge Brownie Pie

3/4 c. SR flour
1 c. sugar
1/4 c. cocoa, sifted
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped pecans, optional
2 handfuls mini marshmallows
Frosting:
2 oz. butter, melted
1 oz. cocoa, sifted
2 oz. evaporated milk
1 c. powdered sugar, sifted

Preheat oven to 350. Spray a 9" spring form pan and set aside. Whisk together flour, sugar, & cocoa. Add beaten eggs, melted butter, and vanilla. Mix until smooth. Stir in nuts if using. Pour into pan. Bake on middle rack for 25-30 minutes, until toothpick comes out clean. Immediately sprinkle the marshmallows on top. Return to oven to melt the marshmallows. Combine frosting ingredients until smooth and thick. Remove brownies from oven and carefully spread the chocolate frosting on top. Cool completely. Cut into wedges to serve.

Baked Garlic Parmesan Chicken

2 T. olive oil
1 clove garlic, minced
1 c. plain* dry Panko crumbs
2/3 c. freshly grated Parmesan cheese
1 t. dried basil leaves
1/4 t. pepper
6 skinless, boneless chicken breasts, or 12 tenderloins

Preheat oven to 350. Spray 9x13 dish. Combine oil and garlic. Combine crumbs with cheese, basil, and pepper. Dip each piece of chicken in the oil mixture, then the crumb mixture. Arrange in dish, and top with any remaining mixture. Bake 30 minutes or until chicken is no longer pink and juices run clear.

*or you can use seasoned Panko crumbs and eliminate the basil and pepper. Or use Italian seasoning if preferred.

Strawberry Blueberry Muffins

1/2 c. melted butter or olive oil
1 c. milk
3 eggs
3 1/2 c. SR flour
1/4 c. white sugar
1/4 c. brown sugar
1 c. chopped strawberries (I used 2 c.)
1 c. whole blueberries
2 T. strawberry jam, optional
1 t. vanilla
 2 t. cinnamon

Preheat oven to 375. Place muffin papers in tins. Whisk butter, milk, and eggs together. Add flour & sugars. Add vanilla and cinnamon. Toss blueberries and strawberries in some flour, to prevent them from sinking to the bottom of the muffins, before adding to the batter. Add jam, if using. Fill muffin cups 3/4 full. Bake in oven for 20-25* minutes until toothpick inserted comes out clean. Cool 10 minutes before serving. Makes 24 muffins.

*These turned out a little dry when I made them the first time because I was trying to make them with very little sugar for my neighbor who has cancer. (Cancer feeds on sugar). Since I didn't add the strawberry jam, I should have added more moisture to the batter. They tasted great, and she said she ate them with cream cheese. **The next time I made them I only baked for 15-20 minutes, and they were much better. (I still didn't add the jam to the recipe.)

1st picture is before baking. 2nd picture is after baking.

Homemade Graham Cracker Crust

For 9x13 dish:
3 3/4 c. graham cracker crumbs
3 T. brown sugar
1/2 c. butter, melted

For 9" pie plate
1 1/2 c. graham cracker crumbs
1/2 c. brown or white sugar
1/2 c. butter, melted

Combine all ingredients. Press in bottom and up sides of dish. Bake at 350 for 10 minutes. Do not bake too long, or it will be burned or scorched.

Blueberry Cheesecake Bars

2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
1 T. lemon zest
2 eggs
1/4 c. lemon juice
1 c. fresh blueberries
Crust:
3 3/4 c. graham cracker crumbs
3 T. packed brown sugar
1/2 c. butter, melted

Heat oven to 325. Spray 9x13 dish. Combine crust ingredients and place in dish. Bake 14-18 minutes until set. Beat 1st three ingredients together until smooth. Add eggs, one at a time. Beat in lemon juice. Stir in blueberries. Spread over cooled crust. Bake 18-25 minutes until set. Cool 30 minutes. Refrigerate 2 hours before serving.

Super Easy Fruit Dip

4 oz. cream cheese, softened
1 small pkg. instant vanilla pudding, prepared
1 3/4 c. whipped topping
2 T. confectioners sugar

Combine all ingredients. Serve with fruits.

Pistachio Pie

8 oz. cream cheese,, softened
1 c. milk
1 pkg instant pistachio pudding
8 oz. can crushed pineapple, drained
8 oz. whipped topping, thawed
1 1/2 c. graham crackers crumbs*
1/2 c. brown sugar*
1/2 c. butter, melted*

Beat cream cheese, milk, and pudding mix until smooth. Fold in pineapple and spoon into crust. Spread whipped topping on top. Garnish with chopped pistachios or other nuts if desired. Refrigerate until ready to serve.  Best if made a day ahead to allow flavors to set.

*Combine all ingredients. Press into bottom and up sides of pie pan or pyrex dish. Bake at 350 for 10 minutes. May also be made with store bought graham cracker crust, if desired

Chocolate Covered Peanut Butter Candy

16 oz. confectioners sugar
1 c. creamy peanut butter
1/4 c. butter
1 T. milk
8 (1 oz) squares semi sweet chocolate
1 T. shortening

Combine sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape into balls or eggs (or any other shape you desire). Freeze for 1 hour. Cut chocolate into smaller pieces and melt in pan with shortening. Stir frequently until smooth. Use a fork to dip the peanut butter shapes into the melted chocolate. Place on wax or parchment paper to drain. Decorate with sprinkles or icing if desired.

Cheese Stuffed Monkey Bread

olive oil
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste

Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!

Sour Cream Coffee Cake

3 c. SR flour
3/4 c. butter, softened
1 1/2 c. sugar
4 eggs
2 c. sour cream
1 1/2 t. vanilla extract
Filling:
2 c. brown sugar
1 c. sugar
3 t. cinnamon
2 c. chopped pecans
powdered sugar to dust

Preheat oven to 350. Spray angel food or bundt cake pan. Cream butter and sugar together. Beat until fluffy. Add eggs, sour cream, and vanilla. Set aside. Add flour to butter mixture. Stir until fully combined. Set aside. Add sugar, cinnamon, and chopped pecans. Whisk to combine and set aside. Place 1/3 batter in pan. Place 1/3 filling on top. Repeat for a total of 3 times. Place in oven and bake for 90 minutes, until toothpick inserted in middle comes out clean. Invert onto plate and remove pan. Sprinkle with powdered sugar. Slice and serve. Wrap individual slices in plastic wrap and freeze for an easy breakfast.