Raised Donuts

Serves: 2 dozen doughnuts
Prep Time: 2 Hr 45 Min
Cook Time: 30 Min

Ingredients
1/2 c water, warm (not hot)
2 pkg active dry yeast
3/4 c milk, lukewarm
1/4 c sugar
1 tsp salt
4 c all-purpose flour, sifted
1/3 c shortening
2 eggs

GLAZE
1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp vanilla
1 c confectioners' sugar, sifted

Herbed Monkey Bread (Paula Dea

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 35 min
Level: Easy
Serves: 10 servings

Ingredients
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits

Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

CHICKEN OLE'

1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 C sour cream
2 T minced onion
1 1/2 C shredded chedder cheese
12 corn or flour tortillas torn into 6 to 8 pieces each
3-4 C cut up chicken breasts
7 oz jar of salsa
1/2 C shredded cheese for garnish

In separate bowl, combine soups, sour cream, onion, and 1 1/2 C cheese. Spray crock pot with cooking spray to avoid tortillas sticking! Layer crock pot: torn tortillas, salsa, chicken, soup mixutre. Repeat layers. Cook on low for 4-5 hours (do not cook on high). Gently stir. Add cheese on top and cook another 15-30 minutes until melted.

Serve with chips and lettuce; corn as side dish.

YUM!

LAYER CAKES

11 lucious layer cakes...gotta try them.

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INA'S COCONUT CUPCAKES

Total Time: 2 hr 5 min
Prep 1 hr 0 min
Inactive 30 min
Cook 35 min
Yield: 18 to 20 cupcakes

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts,
alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

BILLY'S VANILLA VANILLA CUPCAKES - BEST EVER!

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising

1/4 cups unbleached all-purpose flour

2 cups sugar1 tablespoon baking powder

3/4 teaspoon salt1 cup (2 sticks) unsalted butter, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

CLASSIC POTATO SALAD

Ingredients:
Servings: 8

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Directions:
Boil peeled potatoes in salted water until done. Cool to room temperature.

Place diced potatoes in large bowl.

Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.

Add to potatoes.

Add celery and onions and mix well.

Stir in eggs.

Sprinkle a little paprika on top.