Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15

Cowboy Cookies You can customize it to your own tastes. Looks easy, and good! 1 cup sugar 1 cup brown sugar (light or dark) 1 cup shortening 2 large eggs, beaten 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1â2 teaspoon salt 2 cups old-fashioned rolled oats (not quick-cooking) 1-1/2 cups mixed morsels and/or nuts of your choice (see Tip) 1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup. 2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly. 3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend. 4 Add the oats, beating until they are mixed into the dough. 5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit. 6 Drop the cookies by the teaspoon onto the baking sheets: youÂll get about 9 per sheet. 7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies. 8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper. Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1â2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. ItÂs your cookie!

Here's the real recipe after I looked it up on FoodNetwork.com. It really did look good and I was trying to write it down as he went along, but I guess I forgot the measurements. I would've adlibbed that. Potato Pie Yield: 8 INGREDIENTS: Potato Pie  4 x Russet potatoes, sliced thin approx 1/16 inch  1/2 cup whip cream  salt and pepper to taste  3 x cloves garlic, chopped fine  1 tbsp olive oil  2 cups button mushrooms, sliced  1/4 cup red wine  1/2 cup fresh basil, roughly chopped  1/2 cup fresh oregano, roughly chopped  1 cup oka cheese, grated DIRECTIONS: Potato Pie 1. Preheat over to 350º F. 2. Take sliced potatoes and place in a bowl with whipping cream. Season with salt and pepper and mix until all potatoes are lightly coated with cream. 3. In a large sauté pan set over medium high heat, add the oil. Allow oil to heat for 1 minute. Add the garlic and sauté for 30 seconds. Add mushrooms and sauté until 3/4 of liquid dispels. Add red wine and reduce until a 1/3 of the liquid remains, remove from heat. Add a little salt and pepper and toss in fresh basil and oregano. Reserve. In a medium bowl mix together cheese and fresh herbs until combined. 4. Take a cake pan approximately 8 by 9 inches and line with parchment paper. Layer the bottom of the pan with potatoes. Place 1/4 of cheese mixture on top of potatoes and then layer on top 1/2 of the mushroom mixture. Continue this process finishing with a layer of potatoes and a sprinkle of cheese on top. 5. Bake for about 1 hour or until potatoes are cooked through (test by inserting a knife into the center, should go through smoothly). Remove from oven and allow to cool for 10 minutes before slicing.

Apple-Cinnamon Bread Dough 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 2/3 cup (2 ounces) apple nuggets or chopped dried apples 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful) 1 1/4 teaspoons salt 1 tablespoon instant yeast 3 tablespoons (1 1/2 ounces) butter or margarine 2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk 1 cup (8 ounces) water Filling 3/4 cup (4 ounces) Baker's Cinnamon Filling* 3 tablespoons (1 1/2 ounces) water *Or substitute your favorite cinnamon-sugar filling for the Baker's Cinnamon Filling and water. In a mini food processor or blender, combine 1/2 cup of the flour and all of the apple nuggets. Process till apples are coarsely chopped. Combine the apple-flour mixture with the remaining dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 1 hour, or till it's crowned a scant 1 inch above the pan's rim. Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. Yield: 1 loaf. This is from the King Arthur Flour web site....I have this rising right now on the cabinet. It does make a soft, sticky dough. I can't wait to taste this. My hubby loves to take peanut butter and honey sandwiches to work...tomorrow's sandwiches will be made with this bread. Deb Bookmark/share this recipe Reviews