Lemon Blossoms

These are my favorite Paula Dean recipe ever - you can't just eat one! These are great to bring to a party because they can just sit out...don't plan on bringing any home because they always disappear. I've given the recipe to many people, so here are a couple tips to these turning out: spray your mini muffin tin VERY well so they come out easy, and don't fill too full or the tops will spread out and they will be difficult to get out of the pan.

Lemon Blossoms

1 yellow cake mix

1 small box lemon instant pudding

4 eggs

3/4 c. oil

Glaze:

4 c. powdered sugar

1 lemon, juice and zest (no substitutes!)

3 T. oil

4 T. water

Preheat oven to 350. Spray mini muffin tin with cooking spray well. Combine cake mix, pudding mix, eggs, and oil and blend with mixer on medium speed for about 2 minutes. Fill mini muffin tins about half full of batter - you should get 48 per batch. Bake 12 minutes. Transfer to a cooling rack with wax paper underneath. Dip in glaze while warm and let set on cooling rack.

To make glaze, whisk together powdered sugar, lemon juice, zest, oil, and water. Add a little water if necessary to make a thinner glaze consistancy.

Sausage with Bacon, Apples and 'Kraut

This is a great Fall recipe...the flavors are delicious together and very mild. I promise your family will love it - try it!

Sausage with Bacon, Apples and 'Kraut

1/2 beer

1/2 c. chicken stock

4 cooked sausage or bratwurst

3 slices bacon, chopped and cooked until crispy

1 onion, sliced

8 oz. sauerkraut, drained

1 carrot, shredded
1 granny smith apple, sliced thin

In saucepan, simmer beer and chicken stock. Add sausage for 10 minutes. Reserve on a plate and pour liquid in a bowl for later. In same pan, add bacon and cook until crisp; drain on a paper towel. In same pan, saute the onions, carrots and apples until they start to soften. Add reserved liquid and bring to a boil until it reduces a bit. Add sauerkraut, bacon, and sausage and cook, covered, until heated through.

Apple Coffee Cake

It's almost Fall, and almost apple season! I got my first load of Michigan apples this weekend and made this for Sunday coffee. Delicious and best when served warm. Inspiration from Emeril - you rock! More apple recipes to come...

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

1 stick butter, room temperature

1 1/2 c. light brown sugar

2 eggs

2 c. flour

1 t. baking soda

1 t. cinnamon

1/2 t. salt

1 c. sour cream

1 t. vanilla (the real stuff please)

2 c. peeled, cored and chopped apples

Crumble Topping:

1/2 c. light brown sugar

1/2 c. flour

1/2 t. cinnamon
4 T. butter, softened

Brown Sugar Glaze:

1/2 c. light brown sugar

1/2 t. vanilla

2 T. water

Preheat oven to 350.

Cream 1 stick of butter and 1 1/2 c. brown sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. In seperate bowl, sift together flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into a greased or sprayed 9x13.

To make topping - combine sugar, flour, cinnamon, and butter. Mix until crumbly and sprinkle over the cake. Bake 35-40 minutes until golden brown. Let cool 10 minutes.

To make glaze - combine brown sugar, vanilla and water until smooth. Drizzle over warm cake and let harden slightly before serving.

Chicken Cordon Bleu

You won't be disappointed in this one! I recommend it as follows, but you can substitute a good quality ham for the prosciutto and your favorite cheese for the gruyere if you like. Inspiration from Tyler Florence...one of my favorites!

Chicken Cordon Bleu

4 chicken breasts, pounded to 1/4"

4 thin slices of prosciutto

1/2 lb. gruyere, grated

1/4 c. flour

1 c. panko bread crumbs

1 sprig fresh thyme, leaves only - chopped

1 clove garlic, minced

2 T. butter, melted

2 eggs

Preheat oven to 350. Lay chicken breasts between two pieces of plastic wrap, or put in a large plastic bag. Gently pound the chicken to about 1/4" thickness - try not to tear it. Lay prosciutto over chicken and small handful of cheese. Tuck in the sides of the chicken breasts and roll up tight. Wrap each roll in a piece of plastic wrap and refrigerate for an hour.

Set out 3 bowls: one with the flour (season with salt & pepper), one with the panko, thyme, garlic, salt, pepper, and melted butter, and the last bowl with the eggs (beaten) seasoned with salt & pepper. Lightly dust the chicken rolls with flour, dip in eggs, and coat with bread crumb mixture. Lightly spray a cookie sheet and place chicken rolls on it. Bake for 25-30 minutes until lightly brown and cooked through.