A few new recipes to share!

I've recently tried some new recipes and thought I'd share the ones that got the best reviews by my pannel of experts (mostly Jed and myself). I've found all of them on my favorite recipe blogs. So give them a try!

Crash Potatoes

-Boil either red potatoes or regular small potatoes cut in half (skins still on) in salt water until fork tender.
-Drizzle Olive Oil on a cookie sheet and place the potatoes a few inches apart on the pan. Take a potatoes masher and mash down on the potatoe just until it cracks.---don't mash the crap out of it.
-Drizzle more olive oil over the potatoes, sprink salt (I like kosher salt the best), pepper and whatever other seasoning you'd like (garlic salt, rosemary, onion salt)----be generous in the salt especially.
-Bake in over at 450 degrees for about 25 minutes.

Cinnabun Cake

3 cups flour

¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

2 teaspoons vanilla

4 T. butter, melted

2 sticks butter, softened

1 cup brown sugar

2 T. flour

1 T. cinnamon

2/3 cups nuts, optional

2 cups powdered sugar

5 T. milk

1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Blueberry Sour Cream Pancakes

2 c. all-purpose flour

¼ c. sugar

4 tsp baking powder

½ tsp salt2 eggs

1 ½ c. milk

1 c. (8-oz) sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries (I actually used fresh raspberries instead of blueberries)

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.

Raspberry Cream Cheese Muffins

2 rounded cups of frozen or fresh raspberries

3-4 Tablespoons sugar1 stick softened butter

8 oz softened cream cheese

1 Cup sugar

1 Tablespoon orange zest (one time I didn't have orange zest so I used a little coconut extract)

2 eggs

1 teaspoon vanilla

1 c. all purpose flour

¾ c. whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon salt

1/3 c. 2% milk (or cream)

Preheat oven to 350°. Place raspberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl. With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full. Press 4 berries into tops of each unbaked muffin. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.