Cinnamon Cake Recipe submitted by Jammin' Jill E.

I know! I know!! I haven't been adding the recipes as promised, but I will be making up for lost time!! Tonight's recipe is presented to us by my girl Jammin' Jill (she goes by the recipe on cdkitchen.com)! She says it's an easy recipe and tastes delicioso!! I may add...the cinnamon brings the holidays to mind:) Enjoy!!
 

Cinnamon Cake Recipe

1/2 cup Butter -- Softened
1 cup Sugar
2 Eggs
1 cup Sour cream
2 cups Flour -- Sifted
1 teaspoon Baking powder
1 teaspoon Baking soda
1 pinch Salt
1 teaspoon Vanilla
1/2 cup Sugar
1/2 cup Walnuts -- Chopped Fine
1 teaspoon Cinnamon
1 cup Powdered Sugar
2 tablespoons Milk
1 teaspoon Almond extract

Directions:

Mix butter, sugar, eggs, and sour cream together in a large bowl. Set aside. In a sifter, add the flour, baking powder, soda and salt, and sift gradually into the butter mixture. Blend well. Add the vanilla. 

In a small bowl, combine the second measure of sugar, walnuts and cinnamon. Pour half the cake batter in a greased 13 x 9 x 2 pan. Sprinkle with half of the cinnamon mixture, and add the remaining cake mixture. 

Sprinkle with the remaining cinnamon mixture. Bake at 350F for 35 minutes. Mix the powdered sugar, milk and almond extract in a bowl and set aside. While the cake is still warm, pour on top of cake.

Day 4: Delightfully introducing Michelle Cason's Fried Apple Pie

Happy! Happy! Joy! Joy!! Michelle Cason has taken on the challenge and entered one of her favorite holiday recipes. Thank you Chelle-Belle for the recipe! Ladies and gentlemen ENJOY!

• One can of biscuits
• One can of apple filling
• Cooking Oil
•  1/2 Cup Sugar 
• 2 Tablespoons of Cinnamon
• 1 Jar Cup Caramel

Mix the cinnamon, sugar, 1/2 cup of caramel and the apple filling together in a bowl. Kneed the biscuit flat. Take two tablespoons of the filling and place it in the flatten biscuit. Fold in half and then pinch the top to close (making a make shift envelope). Heat the cooking oil for 20 minutes before dipping each piece inside the pan. Once the oil is hot, cook on each side for about 3 minutes (or until brown). Remove from the pan and sprinkle the cinnamon and sugar over each piece while hot. Recipe makes 8 pies.

Cool for about 10-15 minutes and then serve.

Enjoy and thanks for Michelle Cason sharing one of your favorite recipes. Remember post pictures after you've made the dish!

Oooooh my goodness!! I'm just catching up on my Wendy Williams Shows and yesterday's show she had Chef Laduke's from the Red Lobster. Check out the recipe...YUMMAY! Straight from www.wendyshow.com. ENJOY!!

Chef LaDuke’s lobster rolls recipe!

Ingredients:
2 cups cooked lobster meat
1 tsp lemon juice (or juice of ½ a lemon)
½ tsp seafood seasoning (such as Old Bay® Seasoning)
2 tsp sweet chili sauce
1 TBSP finely diced celery
½ cup mayonnaise
4 each split-top hot dog buns
2 tsp butter

Directions:
1. Combine lobster and lemon juice in a small bowl, toss well.
2. Add seasoning, sweet chili sauce and celery, mix thoroughly.
3. Gently fold in mayonnaise and store, refrigerated.
4. Butter edge of hot dog buns and lightly toast in hot sauté pan or on a griddle.
5. Serve chilled lobster salad in warm, toasted buns.

Serves 4

Day 2 for Favorite Holiday Recipes: Shrimp Scampi

Thank you for joining us for Day 2 for our Favorite Holiday Recipes. Today we've found the following recipe from one of the delicious websites: www.southernfood.com. Enjoy!

Shrimp Scampi

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Makes 8 first-course servings.

Day 1 for Favorite Holiday Recipes: Lemon Glazed Cookies

We have 45 more days until Christmas 2010. As promised, we will be posting our favorite holiday recipes for the next 45 days. Our first recipe is the Lemon Glazed Cookies. Below is the recipe. Please feel free to make the cookies and post your pictures:).

ENJOY!!

Hands-on time: 20 minutes // total time: 1 hour, 45 minutes (includes chilling) // makes 48 cookies

3/4 cup (1 1/2 sticks) unsalted butter (at room temperature)

3/4 cup granulated sugar

2 large egg yolks

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

2 cups all -purpose flour

1 cup confectioner's sugar

2 tablespoons fresh lemon juice (plus more if necessary)

1 teaspoon grated lemon zest

Using an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks,

vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Next, divide the dough in half and shape into 1  1/4-inch-diameter logs. Heat oven to 350 degrees.

Slice the logs into 3/8-inch thick pieces and space them 1  1/2 inches apart on parchment-lined

baking sheets. Bake until lightly golden, 16-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners' sugar, lemon juice and zest until it forms a thick but easily poured glaze (add more lemon juice for a more tart taste). Dip the top of each cookie into the glaze and let the glaze set for about 15 minutes.

Set the cookies out and ENJOY! :)

Add your Delightful Delicious Delights for the Holidays

As we all know the holidays are rapidly approaching! Along with the holiday rush to decorate and send out  joyful invitations, are you finding yourself hurrying to find recipes to make the season right. For the next 46 days I will be posting the best recipes for this holiday season. 'Tis the season to be jolly! Share your favorite recipe. 


Remember it's all about Delightful Delicious Delights!