Muffins {That Taste like Donuts}

1-¾ cup Flour

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil

¾ cups White Sugar

1 whole Egg

¾ cups Milk

FOR THE TOPPING:

¼ cups Butter

⅓ cups White Sugar

1 Tablespoon Cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Cupcakes, Cupcakes, Cupcakes

These are amazing easy to make cupcakes that seem pretty fancy. Courtesy of Sarah Wells who taught our cupcake class last week and I made some chocolate today, so easy and amazingly delish.
Tip: To measure, spray a 1/4 measure cup with cooking spray and it will pour out easily and be just the right size.
For the frosting, I just put it in a large ziplock and cut off the corner, you can use a tip or not.

Chocolate Lovers
1 Devils Food Cake mix
1/3 cup oil
1 1/4 chocolate milk
3 eggs
1 cup sour cream
1 cup chocolate chips
Mix all ingredients, bake at 350 for 19 minutes.
(For mini cupcakes, bake for 12 minutes.)

Chocolate Whip Cream Frosting
1 pint whipping cream
12oz chocolate (I use semisweet chips)

Melt chocolate chips into whipping cream on stove. Chill in fridge. Whip to soft peaks.
(variation: at 1/4 cup fruit puree to cream and then whip)

Coconut Lime
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 coconut milk
3 eggs
1 cup sour cream
1 cup coconut
Mix all ingredients, bake at 350 for 19 minutes.

Coconut Lime Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
zest of one fresh lime
juice of one fresh lime.
Whip all together with hand mixer.

Orange Cream
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 orange juice
3 eggs
1 cup sour cream
zest of one orange
Mix all ingredients, bake at 350 for 19 minutes.

Orange Cream Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
2 TBS sour cream
zest of one fresh orange
juice of one fresh orange
Whip all together with hand mixer.

1 Hour Cinnamon Rolls

This recipe is awesome, the dough is so easy to work with and there's nothing tricky with the yeast. But it's a lot so I cut it in half for sure, works just fine.

Dough:

5 1/4 cup white unbleached bread flour
1/4 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp instant yeast
1 egg
2 cups hot water

Mix dry ingredients. Add egg and water. Mix for 1 minute and check consistency. If dough is too dry, add a tiny amount of water. If too moist, add a little flour. Mix for 5 minutes. Spray counter with Pam. Roll out dough until it is about 16 by 21 inches.

Filling:

1 cup brown sugar
2 1/2 Tbsp cinnamon
1/3 cup softened butter

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Roll the dough up from the long side and cut into 16 slices. Place into two 9x13 pans sprayed with Pam. Cover and let rise for 20 minutes. Bake at 400 for 13 minutes.

Icing:

1 stick butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, beat cream cheese and butter until combined, add vanilla, salt, and sugar and beat until fluffy--a few seconds. When rolls are done, immediately spread with icing. Best eaten warm. Enjoy!!!

Raspberry Cheesecake Bars

Crust

1 1/4 Cup Flour

1/2 cup Brown Sugar

1/2 cup ground Almonds

1/2 cup butter

Filling

1 pkgs cream cheese (8 oz )

1/3 cup sugar

1 eggs

1/4 tsp almond extract

1 cup seedless raspberry preserves

1/4 cup sliced Almonds (optional)

Combine crust ingredients in a food processor for 30 second (I don't have a food processor so I just used a pie cutter). Reserve 3/4 cup for topping and press remaining into an ungreased pan (like an 8 x 8) and bake at 350 for 15 minutes.

Blend cheese and sugar well, add egg and extract. Spread over hot crust, return to the oven for 15 minutes.

Spread preserves evenly over hot bars, Sprinkle remaining crust mix and sliced almonds over the top and return to the oven for 15 minutes.

Quick Tex Mex Goulash

1/2 lb. elbow macaroni
1 lb ground sirloin
1 small onion, finely diced
2 c. tomato juice
1 pkg McCormick's Taco Seasoning
1 can black beans, drained and rinsed
1 can sweet corn, drained
2 c. shredded mozzarella cheese
sour cream
sliced black olives
chopped green onions

Prepare the macaroni according to the package instructions.

(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.

In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.

To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions.

Crock Pot Tamale Pie

Cornbread topping:

--3/4 cup cornmeal

--1 1/4 cup flour (I used Pamela's baking mix)

--1 cup milk

--1/4 cup sugar

--1 egg

--1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added)

The Filling.

I chose to make this vegetarian. You, however, can add 1lb of your favorite browned meat if you'd like.

--1 can drained and rinsed black beans

--1 can fire roasted tomatoes

--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6hr mark.

Caramel Corn

1/2 c butter
1/2 c brown sugar
1/2 c corn syrup
salt
1 tsp baking powder

Boil first ingredients than add baking powder. Will become very bubbly. Boil about 1 minute, then pour over 2 bags of popped corn in a brown bag ( I like the butter stuff) Shake. Microwave 25 seconds, shake and microwave for 25 more.