Cinnamon Roll cake

 This recipe can be cut in half. In the summer I only make half recipe so the pan fits in my air fryer oven.

Cake base

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp good vanilla (I use Mexican)

1/2 cup butter, melted

Topping

1 cup softened butter

1 cup dark brown sugar ( light will work too)

2 Tbs flour

1 Tbls cinnamon

Glaze

2 cups powdered sugar

5 Tbls milk

1 tsp good vanilla

Preheat oven to 350º. Butter a 9 x 13 pan.

Mix all the cake base ingredients together, except the butter. Add melted butter last and then pour into your buttered cake pan.

Mix  the topping  ingred. together in a small bowl. Drop by small spoon over the base as evenly as you can get it. Take a butter knife and swirl it into the base. Do not over mix.

Bake at 350º for 28 to 30 minutes

 

Make the glaze while the cake is baking and set aside.

Remove the cake from the oven and spread the glaze over the cake while still warm.

CHICKEN CAPRESE

 

• 1/2 cup ap flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 1/2 tsp  salt, divided
• 1/2 tsp  black pepper
• 1/2 tsp garlic powder
• 2  Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
• 1/4 cup olive oil
• 8 oz  mozzarella cheese, sliced  (we like pepper Jack)
• 1 Tbls balsamic vinegar or lemon juice
• 1/4 cup fresh basil leaf, torn into bite size pieces (optional)

TOMATO SALAD

• 1 pt cherry tomato, quartered or halved
• 1 Tbls olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 Tbls balsamic vinegar or lemon juice

• Make the Caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs,1/2 teaspoon salt, the pepper, and garlic powder.
• Season the chicken breasts with 1/2 tsp salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
• Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced cheese on top. Cover the pan and cook for 3 minutes, or until the cheese starts to soften. If covered too long the cheese will no longer be on the chicken.
• Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2–3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
• Transfer the chicken to a platter and top with the tomatoes.  
• Drizzle with the balsamic vinegar and garnish with the torn basil.

Dump Cake

 

Caramel Apple Dump cake

2 cans apple pie filling or cherry or blueberry

1 box yellow cake mix

2 sticks of butter, melted

1/2 cup caramel sauce 

1/2 tsp cinnamon

1/2 cup chopped pecans (optional)

In a greased 9 x 13 pan, mix pie filling and caramel sauce. If using the cinnamon, add now

Spread evenly in the pan.

Pour the dry cake mis directly on top of the pie filing spread evenly.

Top with melted butter and pecans. Pecans are optional. 

Bake at 350º for 45 to 50 minutes or until the top is golden brown and the filling is bubbly around the edges. 

Serve topped with whipped cream.

*recipe and picture found on Just Sayin