The Birthday Recipe's Post

Monkey Bread
2 can Grands biscuits
1 1/2 t Cinnamon
1 c. White Sugar
1 stick Butter
1 c. Brown Sugar

Mix the cinnamon and sugar in a bowl. Cut the biscuits in 1/4's and roll in the sugar mix. Throw all the biscuit pieces in a greased bundt pan. Now melt the butter in a saucepan, mix in the brown sugar...now pour over the biscuits. Roll the pan a little to make sure it is distributed well. Bake at 350 for 30-45 minutes, until crispy and golden on top. Let stand for 5 minutes and then turn out onto a plate and enjoy!! Don't cut it, just pull it apart with fingers or a fork.

Chili Biscuits
1/2 lb. lean ground Turkey
1/2 c. Ketchup
3 T. Brown Sugar
1 T. Cider Vinegar
1/2 t. Chili Powder
1/2 c. shredded Cheddar
1 pkg Grands Reduced fat Biscuits

Brown turkey. throw in ketchup, brown sugar, cider vinegar and chili powder once browned. Grease a muffin pan. Press a biscuit into each muffin cup(there will be 8) to get the air out and form it to the cup. Place a heaping spoonful of turkey mixture in each biscuit. Top with cheese. Bake at 350 for 28-35 minutes.

This is Avery's favorite, she asks for it every birthday!

Carrot Cake
3 Egg, beat well
2 c. grated carrot
1 8 oz. can crushed Pineapple(drain a little)
1 c. Oil
1 3/4 c. Sugar
2 c. Flour
2 t. baking Soda
2 t. cinnamon
2 t. Vanilla
1 c. Coconut
1 c. Walnuts(optional) if you leave this out add a little more pineapple and coconut

Mix all ingredients in a large bowl. Oil and wax paper(mostly the bottom) of a 13x9 pan. Bake at 350 for 45-60 minutes. It gets a little dark, just keep a watch on it. Cool. Invert the pan on a platter and frost with cream cheese frosting recipe below.

Thank you Laura Baillie for this wonderful recipe...it has served us very well for many birthdays!

Frosting
8 oz. Cream Cheese
1 t. Vanilla
1/2 c. Butter
1 lb. Powdered Sugar

beat together until smooth.

Butterfly Cupcakes (adapted from recipe by Giada De laurentis)
1 box white or yellow Cake Mix
1 1/3 c. Water
3 large Egg Whites
2 T Butter, melted
2 t. Almond Extract
2 t. Vanilla Extract
2 containers Blackberries
1 c. Heavy Cream
1/3 c. Powdered Sugar

line 18 muffin cups with cupcake papers. Beat the cake mix with the water, egg whites, melted butter, almond and vanilla extracts. Mix until well blended. Pour into the muffin cups evenly(about 1/3 c. each). Bake the cupcakes about 15-20 minutes until they are golden on top. Cool completely in a wire rack. NOW, beat the cream and powdered sugar until stiff peaks form. Mash the blackberries coarsely, and then fold into the cream. REMOVE the papers from the cupcake and cut off the top and split this in half. Place a dollop of cream, heaping, on top of the cupcake and then place the top halves on like wings.