Tasty Tuesday ~ Absolutely Almond Thumbprint Cookies

Ingredients

1 package Absolutely Almond Pound Cake Mix
½ cup butter, softened
1 large egg, beaten
1-1½ tablespoons water
½ cup Rhubarb Strawberry Fruit Spread


Directions

Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix™, butter and egg; mix until well combined.

Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.

Place 2 inches apart on a greased large baking sheet. Bake 10 minutes. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes or until lightly browned.

Makes 8-10 servings.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.

The pound cake and rhubarb strawberry fruit spread can be purchased from Tastefully Simple.

Dessert for tonight

I picked up this Tropical Pound Cake mix yesterday, and was planning on making it the traditional way, with just water and butter, but after reading the side of the box for alternative ways to make it I changed my mind. I just happened to have a pineapple yogurt in the fridge, so that's what I used. I love how easy it is to make, just 3 ingredients and into the oven it goes!



I don't know if I am going to be able to wait until after dinner to have a slice! It smells so yummy! I will be good, I promise and wait! This should go well with our ribs, scalloped potatoes corn and beer bread. I am drooling already!



The bottom rack has some banana muffins to go in John's lunch for the rest of the week. I am still trying to figure myself out. It seems like I do more baking in the summer months than I do in the winter months! And its usually the hottest days of the year that I have the oven on.

Menu Plan Monday

It's Monday again. Time to get your menus planned. Stop on over at Laura's and see if you can some tasty new ideas for dinner.

Sunday ~ guys on their own

Monday ~ spaghetti and garlic bread

Tuesday ~ creamy wild rice soup with beer bread

Wednesday ~ leftovers

Thursday ~ pizza

Friday ~ Jamaican Jerk Pineapple Chicken, green beans and rice

Butterscotch Breakfast Bread

I have been wanting to try this for a while now, and today was the day to make it! After all the cold winds yesterday I wanted to warm up the house and make it smell oh so yummy!



One box of Tastefully Simple Bountiful Beer Bread, butterscotch chips, 12 oz Creme Soda, butter and sugar (I didn't realize the creme soda wasn't in the picture with the other ingredients until I uploaded the pics to the computer, oops)



Add the butterscotch chips to the beer bread mix



Add the 12 oz of Creme Soda



Stir until moistened



Pour into pan



Drizzle the butter on top



Sprinkle the sugar, and into the oven it goes for 55-60 minutes.



Mmmmmm it smells as good as it looks, and tastes even better!!





1 box Tastefully Simple Bountiful Beer Bread
12 oz Creme Soda
1 cup butterscotch chips
3 TBSP melted butter
3 TBSP sugar

Mix the bread mix, butterscotch chips and 12 oz of creme soda together, until moistened, batter will be lumpy. Pour in a greased loaf pan, drizzle the melted butter on top, sprinkle with sugar. Bake at 350 for 55-60 minutes. Cool and enjoy!