Hey look!! I CAN post!

So last night at book club we determined that this here blog should get a bit more exciting.
RECIPES!!!!!
Share your fav recipes on here if you want to!

Last night's menu consisted of spinach salad, lemon cupcakes & parmesean & black pepper rolls.
We missed those of you who couldn't make it!

Spinach Salad
1 package baby spinach
1/2 red onion, thinly sliced
1 1/2 cups grape tomatoes (I just cut up 1 tomato)
1 avacado, diced
1/2 cup dried cranberries (oops! I forgot to add those last night dang it!)
1/2 cup pecans, chopped
3/4 cup feta cheese, crumbled

Dressing
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup honey
1 tsp soy sauce

Whisk dressing together. Drizzle over salad ingredients.


Lemon Cupcakes w/ Cream Cheese Frosting
Lemon cupcakes were from a Duncan Heines cake mix. Simplicity is best!

Frosting:
1 stick unsalted sweet cream butter. room temperature
8 oz. cream cheese. room temperature
1tsp vanilla
About 4 cups powdered sugar.

Cream butter, cream cheese & vanilla together.
Add sugar one cup at at time until desired consitancy.


Parmesean & Black Pepper rolls
12 frozen Rhodes dinner rolls
2 T melted butter
Parmesean cheese (not the real grated kind, the stuff that comes in a green bottle that's almost like powder)
Fresh cracked black pepper

Let the rolls rise in a muffin tin for a few hours (until they are almost rising above the tin. I let mine rise 4hrs. Apparently my house is cold. Warmer temps will make it rise faster)
Pour a little butter over each roll letting it drip down around the roll into the bottom of the tin.
Sprinkle a little parm on each roll.
Then crack the pepper over each roll.

Bake at 350 for about 20 minutes until roll (parm will turn brown sooner than the roll) is brown and looks done.