SOUR CREAM COFFEE CAKE

I follow a friends cooking blog and this was one of her recipes. I tried it today for food group. It is DELICIOUS. Hopefully there will be some left for my family for dinner tonight :)

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/8 tsp. salt

Filling:
1/3 c. flour
1/2 c. packed brown sugar
3 Tbs. melted butter
1 tsp. cinnamon

Preheat oven to 350 and grease 9x13 pan. In a large bowl cream together butter and white sugar until fluffy. Beat in the eggs one at a time and then stir in the sour cream and vanilla. Mix in flour, baking powder and salt. Spread 1/2 of batter in the prepared pan. Prepare filling: in a medium bowl mix flour, brown sugar, butter and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling and top with remaining filling. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean.

Chicken Salad

3 Chicken breasts shredded
2 pk ramen noodles crushed
1 bunch grapes halved
6 T. Sesame seeds
1 head cabbage
1 small pk almonds

Mix and coat with dressing

Dressing
2/3 C. oil
1 tsp salt
3 T sugar
1/2 t. pepper
4 T vinegar
ramen flavor packs

Mix and pour over salad

Really yummy even the next day when the noodles are soft.

French Toast Cupcakes with Maple Buttercream Frosting

French Toast Cupcakes:
1 box white cake mix
3 eggs
1 cup half and half
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
Maple Buttercream Frosting
1/2 lb. bacon slices, cooked until crispy, cut into 2" strips

Mix together cake mix, eggs, half and half, vanilla and spices. Beat batter until well combines.  Do not over mix.

Scoop batter into paper liners filling ¾ full. Batter will be thick. Bake at 350 degrees for 12-15 minutes, or until cupcakes are slightly golden around the edge. Remove cupcakes from the oven and cool completely. Frost with maple buttercream frosting. Top with 2 small strips of bacon.

Maple Buttercream Frosting:
1 ½ teaspoons maple flavoring
2 sticks butter
3 tablespoons cream
1 lb. Powdered sugar

In a large mixer, add maple flavoring, butter and cream, beating on medium until smooth. Stop mixer and add ½ of the powdered sugar. Starting mixer on low speed, until powdered sugar is incorporated. Stop mixer and add remaining powdered sugar until desired texture. You may add more cream if needed, 1 tablespoon at a time. Frost cooled cupcakes.

Lemon Cookies and Glaze

These melt in your mouth and are so yummy!!!

2 cups butter (room temperature)
2/3 cup powdered sugar (I added an additional 1/2 to 2/3 cups more powdered sugar at the end)
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (yep, it's really that much!)

Preheat oven to 350*. Beat butter until creamy, and then add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.

Roll by hand (it's kind of sticky) into 1-inch balls, placing cookies about an inch apart. Bake 15 minutes on ungreased cookie sheet until bottom edges are light brown. Cool on wire racks before frosting with "lemon glaze." Makes about 5 dozen small delicate cookies.

Lemon Glaze

4 tablespoons butter
3/4 tsp. grated lemon zest
1/4 to 1/3 cup lemon juice (get juice from lemons before zesting)
2 1/2 cups powdered sugar

Combine butter, zest, juice, and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.