Haven't made these yet but every time I see a picture of them on Pinterest, I want one! Glazed Donut Muffins (Sweet Pea's Kitchen) For the Muffins: 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon ground nutmeg 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze: 3 tablespoons butter; melted 1 cup confectionersâ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, In a medium bowl mix together the melted butter, confectionersâ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.

Best cake I have ever made is this one..... APPLE CIDER POUND CAKE 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract ICING: 1/2 cup sugar 1/4 cup butter, cubed 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda Directions In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

Saved to try. If I do I will NOT be putting cilantro in it. Mexican Pasta Salad What you'll need: 1 box rotini pasta , cooked 1 avocado 1/2 - 1 container cherry or grape tomatoes 1 lb cheddar cheese, grated 1 bunch green onions, scliced 1 can sliced olives, drained 1 can kidney beans, drained and rinsed 1 can diced green chilies (optional) I don't use these Dressing: 2 packets buttermilk ranch 1 packet taco seasoning 1 1/2 c. mayo 1 1/2 c. buttermilk 1/2 bunch cilantro, chopped 2 limes Mix all salad ingredients. For dressing: Mix ranch packets, mayo and buttermilk. Mix well. Add taco packet. Mix well. Squeeze in limes, add cilantro. Mix well. Pour over salad and toss.