Cake Batter Bites

Easy Cake Batter TrufflesRecipe source: The Girl Who Ate Everything

1 ½ cups flour

1 cup yellow cake mix

½ cup unsalted butter, softened

½ cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

4 Tablespoons yellow cake mix

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Ky's Cookies

1 c butter flavored crisco
1 c sugar
3/4 c packed brown sugar
2 t vanilla
1 t salt
2 eggs
2 1/2 c flour
1 t baking soda
1/2 bag choc chips
1/2 bag mini m&ms
    
     Cream together butter and sugar. Add rest of ingredients to the eggs. Mix dry ingredients and add to cream mixture. Add choc chips and m&ms. Bake at 375 for 8-10 min. (About 45 small cookies)

Donna's Rolls

With Thanksgiving coming 2 of us have the assignment to bring rolls. I love making, smelling and eating homemade rolls. Here is the recipe I love to use. It is a recipe from a lady I used to work with in YW, Donna....thus Donna's Rolls

4 Cups warm water
1 Cup dry instant milk
1 Cup butter or margarine
2 Tbs yeast
1 Cup sugar
1 Cup dry instant potatoes flakes
1 Tbs salt
4 eggs
10-12 Cups flour

Mix together and knead. Let raise 1 hour; punch down. Divide into 6 equal parts. Roll each part into a circle with rolling pin. Cut into 12 pie-shaped pieces with a pizza cutter. Roll up crescent roll fashion starting at widest end. Place on greased baking sheets. Let raise 1 hour. Bake 12 minutes at 400 (or 375, depending on your oven)
Makes 72 yummy rolls! (freeze well)

Fresh salsa

Found this loose in my house so wanted to post it. Great way to use up tomatoes from the garden. Everything is mostly just put in as you like it...not direct amounts. Very yummy!

Fresh salsa

Tomatoes 10-12
Green onions
Cilantro
Jalepenos
Garlic cloves
Garlic salt
Salt
Pepper

Zucchini bread

Have endless amounts of zucchini like me? I've been making lots of bread! So yummy!

- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini
- 3 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup nuts (optional)

Beat eggs. Add sugar, Oil, zucchini, and vanilla. Sift dry ingredients together and stir into egg mixture. Stir in chopped nuts. Pour into 2 greased loaf pans. Bake 60 min at 350*.
(I usually double it to get 3 bread size loaves)

Steak Kabob Marinade

I'm heading to St. George tomorrow and wanted to make these so I called Karlie to get the recipe! They are amazing! I wanted to put it on here so I have it saved! Yay for grilling season!

Marinade:
-2 Large cloves garlic, crushed
-1 C Vegetable Oil
-1/4 C Soy Sauce
-1/4 C Worcestershire Sauce
-1/4 C Dijon Mustard
-1/4 C Fresh Lemon Juice (about 2 lemons)
-1 tsp Fresh Ground Black Pepper

Great for Sirloin Steak Kabobs or chicken with red, green, and yellow peppers, purple onion, zucchini, pineapple, squash. Enjoy!

Cinnamon Rolls

                        (taken from ourbestbites.com)



Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg
Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place 1/2 C milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir then add another 1/2 C. milk, set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.

In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown.  Mix all icing ingredients until blended and right consitency. If desired spread with icing while still warm. Makes 12 rolls.