Parmesan Asparagus Roll-Ups

A great appetizer for any occasion!

12 fresh asparagus spears
2 sheets phyllo dough (18 inches x 14 inches)
4 teaspoons olive oil
1/4 cup grated Parmesan cheese
Dash pepper

Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly.

Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake at 400° for 7-9 minutes or until golden brown.

(Photo and original recipe HERE)

Buttermilk Substitute

On crazy days, when running to the grocery store is not a possibility,
this quick tip will help you get out of your bind (or mind, depending on the day!)

1 Cup milk
1 Tablespoon vinegar or lemon juice

Combine and let stand for 5 minutes, then use as much as the recipe calls for.

Easy Cole Slaw

My youngest daughter is away for school.
I sent her with a small collection of recipes.
but, I know I missed many of her favorites.
I told her to send me a text for any requests and I will post them for her.

It didn't take long... she has been gone a day and a half and this is her first request.

8 Cups cabbage -- chopped finely
1/4 Cup carrot – shredded
1/3 Cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1 1/2 Tbsp white vinegar
2 1/2 Tbsp lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt , pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2  hours before serving.

Churro Cupcakes

My daughter Kylee, a great lover of cupcakes, was the first to make these.
We have enjoyed them many time since.
Try them, you will understand why!
(I am a GREAT fan of the frosting!!)

Here is the recipe…. copied and pasted directly from her blog.

ingredients for cake
1  1/2 cups flour
1  1/2 teaspoons cinnamon
1  1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter - room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1/2 cup milk

ingredients for frosting
4 ounces cream cheese - room temperature
4 tablespoons unsalted butter - room temperature
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

preheat the oven to 350 degrees.
line a muffin pan with cupcake liners and set aside.
in a medium bowl, combine the flour, cinnamon, baking powder, and salt and set aside.
in a large bowl, cream the butter and sugar together until light and fluffy.
add the eggs, one at a time, until just combined then stir in the vanilla and oil.
sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined.
add half of the milk, mixing until just combined.
repeat these steps with the remaining flour mixture and milk, ending with the flour. do not over mix.
fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way.
bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with few crumbs.
allow the cupcakes to cool completely before frosting.
for the frosting, cream the butter and cream cheese together in a large bowl.
add the sugar, one cup at a time, beating well between each addition.
stir in the cinnamon until thoroughly combined.
then stir in the vanilla. beat the mixture well, until light and fluffy.
pipe onto cupcakes. sprinkle with a little cinnamon sugar and top with a drizzle of dulce de leche if desired.