Cake:

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

From: http://www.the-girl-who-ate-everything.com/2010/09/cinnamon-roll-cake.html

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)

1/4 cup canola oil

3 tablespoons grated Parmesan cheese (I did use the green can stuff)

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

From http://realmomkitchen.com/609/easy-parmesan-knots/

Strawberry Cupcakes

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Yield: 34 cupcakes
Ingredients:
For the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries*

For the frosting:
1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

For garnish:
Additional fresh strawberries*

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.

In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.

Ingredients

• 2 cups Cooked, Shredded Chicken
• 1 envelope (1 Oz. Packet) Taco Seasoning
• ⅓ cups Sour Cream
• 1 can (15 Oz. Can) Pinto Beans
• 1 cup Corn
• 1 cup Diced Tomatoes
• 2 cups Shredded Cheese (mexican Blend)
• ⅓ cups Sliced Black Olives
• 1 package (16 Oz. Package) Egg Roll Wrappers
• ½ cups Cooking Oil

Preparation Instructions

Using cooked shredded chicken, mix in the envelope of taco seasonings. Cook according to package directions. When chicken is done, add your sour cream. Gently fold in the rest of the ingredients. You can add or take away whatever you like. I have to go easy with this family, they are VERY picky.

Take out your egg roll wrappers and with a point facing you, add about 2 tablespoons of your mixture, right in the middle. Fold the side-ends into the middle and roll up. Using a wet finger, gently rub the edges to seal. Make sure all of edges are sealed because they will seep out. Repeat with all the wrappers.(There are directions are on the outside of package.)

Warm up your oil to about 375º. When your oil is hot, slide in one egg-roll at a time (just so they don’t splash). Cook on one side until they are golden brown, flip them and cook the other side, about 4 – 7 minutes, just until golden. Remove them and drain on a paper towel, standing up in a strainer if you can. Repeat until you are finished.

Serve with sour cream, salsa and avocados. Enjoy!

From http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/mexican-egg-rolls/

• 2 cups White Sugar
• ¾ cups Unsalted Butter
• 2 cups Whipping Cream
• 1 cup Light Corn Syrup
• 1 dash Salt
• 1 teaspoon Vanilla

Preparation Instructions