Thin Mint Cupcakes

Ingredients:
Cupcakes
1 box devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 package Thin Mints - use as top to each cupcake

Frosting
2 sticks butter, softened
1 teaspoon vanilla extract
2-3 cups powdered sugar
green food dye

Instructions:
Preheat oven to 350*
Prepare cupcakes as directed on the box (typical bake time 18-21 minutes)
While cupcakes are cooling prepare frosting
Top each cupcake with a thin mint

Oven Roasted Parmesan Asparagus

Ingredients:
1 bunch of asparagus
2 Tbsp extra virgin olive oil
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Instructions:
Preheat oven to 400*
Line baking sheet with tinfoil or parchment
Prepare asparagus (wash and trim ends)
Drizzle oil over the asparagus
In a small bowl, mix breadcrumbs, cheese, garlic powder, salt, and pepper
Top asparagus with mixture

Bake for 12 to 15 minutes

Smores cupcakes

Ingredients 

1 Boxed chocolate cake 

2 sticks butter room temperature 

2 7 oz marshmallow fluff

4 cups powdered sugar

1/2 tsp vanilla

2 Hersey bars

2 packages of graham crackers

Instructions

Prepare 24 cupcakes as directed on cake mix box.  Let cool. 

Mix butter, fluff, sugar, and vanilla together. 

Crush 1 package of crackers (set aside)

Freeze Hersey bars at least an hour.  Then break into 12 pieces for decorating cupcakes. 

Break graham crackers into 1/2 pieces, set aside for decorating cupcakes. 

Top each cupcake with frosting, roll in crushed graham crackers, top with Hersey bar and graham cracker. 

Crab cakes

Ingredients:

• 2 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoon Old Bay seasoning
• 1/8 teaspoon Fresh pepper 
• ¼ cup finely chopped parsley 
• 3/4 to 1 pound lump or claw crab meat
• ½ cup panko breadcrumbs 

Directions:

Mix together all ingredients, adding crab and panko last.  Gently stir when crab and panko are added to keep the crab in bigger pieces. 

Cover and refrigerate for an hour.

Heat pan medium with extra virgin olive oil (tablespoon).  

Form mixture into four cakes.  Place each cake in the pan and cook for 5 minutes on each side. Be sure not to flip or press down on the cakes until after the five minutes is done.  

Cinnamon French Toast Bake

1 loaf of Texas Toast

8 eggs

1 1/2 cups milk

1 cup heavy cream 

1/4 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons cinnamon

1/4 teaspoon nutmeg

Topping

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter cold and cut into small squares

Instructions

• Spray a 9x13 pan with cooking spray
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg. 
• Chop the bread into 3/4 - 1 inch cubes and put in the pan.
• Pour over the egg mixture and toss well until all the liquid is absorbed.  Cover with saran wrap and refrigerate overnight.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix. 
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.  Place in a Ziploc and refrigerate overnight.
• The next morning, preheat your oven to 350 degrees.  While the oven is preheating remove the pan from the fridge.
• Sprinkle the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

Banana Chocolate Chip Bundt Cake

Ingredients

½ cup brown sugar

½ cup granulated sugar

8 Tbsp butter, softened (1-stick)

2 eggs

1 tsp vanilla

4 medium ripe bananas, mashed

¼ tsp salt

¾ tsp baking soda

2 cups flour

1 cup mini chocolate chips

Powdered sugar

Directions

-          Preheat oven 350*

-          Grease and flour bundt pan

-          Mix together brown sugar, granulated sugar, butter, eggs, vanilla, and bananas

-          In separate bowl, combine salt, baking soda, and flour – then add to bowl with wet ingredients.

-          Combine well with mixer, then fold in chocolate chips by hand

-          Pour batter into pan, bake for 35 -40 minutes

-          Remove from oven, let sit for 15 minutes, then turn pan over onto a place/server and the cake will slide out.

-          Sprinkle with powdered sugar

Spinach and Mushroom Lasagna Pockets

Ingredients

1 package cooked lasagna noodles
1 package defrosted frozen spinach
1 can sliced mushrooms
1 container ricotta cheese
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
1 egg
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions:
- Preheat oven 350*
- Line large baking sheet with parchment paper
- Combine spinach, mushrooms, ricotta cheese, garlic, Parmesan cheese, pepper, salt, and egg in a bowl, set aside.
- On a clean surface, place 1 noodle down, in the center top with 1 Tbsp of sauce, lay another noodle across the pasta sauce vertically, place 1/3 cup of the spinach mixture, fold over left side first, then bottom, then right, then top piece.  Place on the parchment paper lined baking sheet.  
- Repeat using all the noodles, approximately 8 or 9 pockets.
- Cover each pocket with 2-3 Tbsp of the sauce, then top with shredded cheese.
- Bake for 25-30 minutes, serve hot.

Makes 8 or 9 servings.