Coffee Cake

Coffee Cake by Heather

Cake:
1 box white cake mix
1 box instant vanilla pudding
6 or 8 oz. sour cream
1/2 C. oil
3 or 4 eggs

Topping:
1 C. sugar
1/2 to 2 tsp. cinnamon (as per taste)
1/2 tsp. cocoa

Beat together first 5 ingredients for 5 minutes and set aside.
Mix together the 4 topping ingredients. In a 9x13 inch or
bundt pan greased and floured, pour 1/2 of the batter. Put 1/2
of the topping on the batter, then the remainder of the batter
followed by remanider of topping. With a knife, cut through
teh mixture. Bake at 350 for 30 to 35 minutes.

zucchini Pancakes

Zucchini Pancakes by Cora

1 c. shredded zuke
3 T biscuit mix
1 egg
2 T shredded cheddar cheese
1/4 t. dried basil (optional)
1/8 t. salt
1/8 t. pepper

Place zuke in colander to drain, squeeze to remove excess liquid. Pat dry. In a small bowl, combine zuke, biscuit mix, egg, cheese, basil, salt and pepper. Spoon by 1/3 cupfuls onto large skillet or griddle coated with cooking spray. Cook over medium for 3-4 mins. on each side or until golden brown (2 servings).

Blackberry Syrup

Blackberry Syrup by Cora

4 cups blackberry juice
4 cups white sugar

Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

Homemade Maple Syrup

Homemade Maple Syrup by Cora (allrecipes.com)

1 cup water
2 cup brown sugar
1 tablespoon maple flavored extract

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

***This recipe is very forgiving. I used vanilla extract instead of maple. If you want a milder taste try using half white sugar and half brown sugar.

Quick 'n Easy Carmel Rolls

Quick 'n Easy Carmel Rolls by Emilie Braatz

1/4 -1/2 Chopped Pecans
20-25 Frozen Dinner Rolls
1 Box Regular (cook and serve) Butterscotch Pudding mix
1/2 cup Brown sugar
1 tsp cinnamon
3/4 stick butter, melted

Grease tube pan. Sprinkle bottom with pecans. Place rolls tightly in one layer on bottom. In small bowl, combine pudding mix, brown sugar and cinnamon; distribute evenly over rolls. Sprinkle with melted butter. Cover* and let rise overnight. Bake at 350 for 30 minutes. Turn out immediately onto plate.

* If you use RHODES brand frozen rolls, they require you to cover the rolls tightly with plastic wrap instead of covering loosely with a towel, like most breads and rolls require. If you cover RHODES with a towel they will not rise.

Baked Three Cheese Egg Casserole

Baked Three Cheese Egg Casserole by Cora (cooksrecipes.com)

7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.

Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes

Mountain Berry Cobbler

Mountain Berry Cobbler by Tara

melt one stick of butter in an 8x10 dish

mix together:
1c flour
1c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c milk
pour this on top of melted butter

heat 2 1/2 cups of fruit in the microwave (blackberries, apples, or peaches- any fruit you want for your cobbler)
pour fruit on top of batter

Bake 350 for 45-55 min

Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti by Emilie Braatz

1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese


Preheat Oven to 350*

cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.