I'm taking a cooking class this semester, and I love it!! It's so much fun! I definitely have a ton of delicious recipes to choose from now:) Here are some of my favorites:

Pineapple Muffins

3/4 C. sliced almonds. Divide in half.

1 ½ cans (30 oz. total) crushed pineapple. Drain and reserve juice for glaze.

3 C. flour 4 oz. cream cheese

1 ½ tsp. baking soda 1 ½ C. sugar

1 ½ tsp. salt 1 Tbsp vanilla

¾ C. sour cream 1 ½ egg

1. Measure and combine flour, baking soda, and salt.

2. Cream sugar, vanilla and cream cheese.

3. Add egg and beat.

4. Add flour to creamed mixture alternately with sour cream.

5. Fold in drained pineapple.

6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. ***TIP –When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***Distribute half of sliced almonds in the bottom of the cups.

7. Spoon muffin batter over the almonds.

8. Sprinkle the remaining almonds on top of the batter.

9. Bake at 350°

for 30 minutes or until golden.

Glaze

2 C. powdered sugar 3 Tbsp. pineapple juice

2 Tbsp. soft margarine

1. Beat until smooth. Drizzle over warm muffins.

Sour Cream Coffee Cake

Filling

1/2 C. brown sugar 1

/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine 3/4 tsp. ground cinnamon

Cake

3 C. flour 3/4 C. margarine, softened

1 ½ tsp. baking powder 1 ½ tsp. vanilla

1 ½ tsp. baking soda 3 large eggs

3/4 tsp. salt 1 ½ C. sour cream

1 ½ C. sugar

Glaze

1 C. powdered sugar 1/2 tsp. vanilla

3 to 4 Tbsp. milk

1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.