Easy Cinnamon Crecent Rolls

1 can crescent rolls

about 2 T melted butter

1/2 C- 1 cup brown sugar

1-2 T cinnamon

Roll out crescent dough into big circle.  Spread melted butter over dough.  Do not be stingy.

Sprinkle a lot of brown sugar over that butter. Sprinkle with cinnamon. Cut dough like you would a pizza, into triangles.  Roll into crescent shape. Let rise until it doubles.  Bake at 350 degrees for about 15 to 20 minutes.

Glaze (optional)

1 cup powdered sugar

2 tablespoons melted butter

1 tsp. vanilla

enough milk added to make glaze pourable

Mexican Chicken Pasta

Ingredients:

1 box angel hair pasta (cooked)

1 large can chicken breast

2 cans cream of chicken

2 cans Rotel

2 C sharp cheddar cheese

Directions:

Lightly spray 9 X 13 pan with oil. Combine all and put in pan.  Bake at 350 degrees for about 25-30 minutes.

Peanut Butter Cheesecake Bars

1 pkg. devil's food cake mix

1 egg

 1 stick butter, softened

Combine and mix together.  Press into grease 9 X 13 pan.

 8 oz cream cheese, softened

1 egg

1/3 C sugar

10 regular sized Reese's peanut butter cups, cut into pieces

Mix cream all but PB cups.  Once mixed, stir in PB cups.  Pour over cake mixture.
Bake 30 minutes at 350 degrees.  Let cool.

Ganache Layer"

1 C chocolate chips

4 T heavy cream

Combine and melt over low heat and mixing so chips don't burn.  Pour over cheesecake.  Chill and cut into squares.


(Recipe from Arlene Davis)


















 

Peanut Butter-Filled Brownie Cupcake

Ingredients

• 1 package fudge brownie mix (8-inch square pan size)
• 1/2 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 1/3 cup creamy peanut butter
• 3 tablespoons cream cheese, softened
• 1 egg
• 1/4 cup sugar
• 1/2 teaspoon confectioners' sugar

Directions

• Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
• Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
• Bake at 350° for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator. Yield: 1 dozen.

(Recipe from  Taste of Home)

Dawn Parker's Poundcake

Dawn Parker's Poundcake
3 sticks of soft butter
6 eggs
1 8 oz. pkg cream cheese
1 1/2 tsp vanilla extract
3 cups sugar
Blend all of the above until creamy then slowly add flour
3 cups Swans Down cake flour

The batter will be very thick like cookie dough. Grease bundt pan and bake on 350 for 1 hour. Toothpick should come out clean. Bake 10 more minutes if not. Let cool and sprinkle with powdered sugar. 

Spinach-Ravioli Lasagna

Ingredients:
1 (6 oz) package fresh baby spinach
1/3 cup refrigerated pesto sauce (I use Santa Barbara Original basil pesto)
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25 oz) package frozen cheese filled ravioli (do not thaw)
1 cup shredded Italian six cheese blend
garnishes: chopped fresh basil, paprika

Directions:
Preheat oven to 375. Chop spinach. Toss with pesto in medium bowl.
Combine Alfredo and broth. Spoon 1/3 of alfredo mixture into a lightly greased 11 x 7 inch baking dish. Top with 1/2 of spinach mixture. Arrange half of frozen ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining alfredo sauce.
Bake at 375 for 30 minutes. Remove and sprinkle with shredded cheese. Return to oven for 5 minutes until cheese is hot and bubbly. Garnish if desired.

(Recipe from: S. Cannon)

SCOTCHAROO’S

SCOTCHAROO’S

I always 1 – 1/2 times this recipe for thicker, chewier bars

YOU WILL NEED:

1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet or milk chocolate chips
1 cup butterscotch chips

DIRECTIONS:

Cook corn syrup and sugar together in a large pan over medium -low heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13×9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.

(recipe from: www.justgetoffyourbuttandbake.com)

HOT FUDGE OREO PIE OR CUPCAKES

HOT FUDGE OREO PIE OR CUPCAKES

*you can use a 2 large pie plates, 9×13 pan, or make 12 to 16 cupcakes

1 (15 oz.) pkg. oreo cookies with the cream attached

1/4 Cup melted Butter

1/2 gallon Vanilla Ice Cream

or

any flavor you choose

1 medium container Frozen Whipped Topping

(like Cool Whip)

Toasted nuts (optional)

Hot Fudge Sauce (Recipe Below)

Directions:

Crush Oreos and combine with melted butter. Reserve at least 1 cup of crumbs for later, and press remaining crumbs firmly into a 9 by 13 inch pan. Let ice cream become soft enough to spread onto crumbs, or slice ice cream in1 inch layers and place on top of crumbs and press seams together. Top ice cream with a few more crumbs. Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired. Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.

YUMMY HOT FUDGE SAUCE

1 can of Condensed Milk

(like Eagle Brand) – Do not use evaporated Milk

1 stick of Butter

1 tsp. Vanilla

1 cup of Milk or Semi chocolate Chips.

Mix all ingredients together in saucepan over low heat, until melted and well blended.

Store remaining Hot Fudge in jar with lid, or well sealed container.

You can keep this in your fridge for many days. Simply warm when ready to use.

(Recipe from: http://www.justgetoffyourbuttandbake.com)

Three Ingredient Moist and Flavorful Cheater Cake

Three Ingredient Moist and Flavorful Cheater Cake

INGREDIENTS:
*Any dry cake mix
*18-20 oz. canned fruit filling
*3 eggs

TASTY COMBINATIONS:
*Yellow cake mix with lemon pie filling
*Strawberry cake mix with strawberry pie filling
*Chocolate cake mix with cherry pie filling or raspberry pie filling
*Spice cake with peach pie filling or apple pie filling
*White cake mix---will taste good, just not look good.

DIRECTIONS:
Combine and mix all for about 2 minutes on medium/high speed. Fill 2/3 of mix in cake pan or muffin pan and bake at 350. Do the toothpick test to see if it's done. For muffin pans, it should be 20 minutes. Cool and then frost.

Blackberry Lemon Coffee Cake

Blackberry Lemon Coffee Cake

Ingredients:
* 1 package (2 layer cake) Lemon Cake Mix
* 1 C Sour Cream
* 4 eggs
* 1/4 C sugar
* 1/4 C water
* 1/3 C vegetable oil
* 2 lbs (32 oz) fresh blackberries

Glaze

* 1 C powdered Sugar
* 2 – 3 Tbsp milk

Instructions

1. Pre-heat oven to 350 for metal or glass or 325 for dark or non-stick pans
2. Combine all but berriesl in a large bowl. Beat at medium speed for 2 to 3 minutes.
3. Add in 16 – 18 oz blackberries and mix thoroughly with a spatula or wooden spoon.
4. Pour into lightly greased bundt pan and bake for 40 to 50 minutes or until the cake springs back when pressed with your finger.
5.Rremove from oven and cool 10 minutes in pan and then gently turn onto serving platter
6. To make the glaze: Combine all ingredients until it is the consistency that you desire.
7. Drizzle the glaze over the cake.

ADDITION (optional) Put 12 to 16 oz of blackberries with 1/3 C sugar in a saucepan over low heat and simmer while the cake bakes. Stir occasionally and watch while they cook down into bubbling hot glaze

Variations

*you may substitute in blueberries or strawberries for the blackberries
* can be made into muffins by using muffin tin instead of pan.

Sausage and Rice Casserole

Sausage and Rice Casserole

1 lb. sausage
1 chopped green pepper
1 chopped onion
1/2 cup chopped celery
1 can cream of mushroom
1 can cream of chicken
1 cup shredded cheddar cheese
1 pkg. Uncle Ben's wild rice
1 can sliced mushrooms
sliced almonds

Cook rice according to package directions. Cook sausage and drain. Mix all together. Bake at 350 for 30 minutes.

(from Amy Manship)

Chicken Casserole

Chicken Casserole

Ingredients:
I bag of Pepperidge farm stuffing
3-4 chicken breasts, boiled and cut into pieces
1 (8oz) sour cream
1 can cream of chicken soup

Directions:
Spread stuffing on the bottom of a 9x13 dish. Mix sour cream and cream chicken soup, and water to thin it out. You don't want the mixture to be runny, but smooth enough to pour. Add chicken on top of layer of stuffing. Then pour mixture over chicken. Last, sprinkle another layer of stuffing on top and cook for 15-20 min at 350 degrees.

(from Brooke Kalb)

Mexican Casserole

Mexican Casserole

1 lb. ground beef
1 can kidney beans (rinsed & drained)
1 can corn (drained)
28 oz. can crushed tomatoes
1 pkg. Liptons onion soup mix
1 pkg. taco seasoning
2 cups grated cheese
tortilla chips

Cook ground beef and drain. Add corn, beans, soup mix, taco seasoning, and tomatoes. Mix and put in 9x13 pan. Top with cheese. Bake at 350 for 25 minutes. Add crushed tortilla chips on top. Bake an additional 10 minutes.

You can add extra toppings: sour cream, salsa, olives, hot sauce, cheese, peppers, etc.

(from Amy Wallace)

Tuna Noodle Casserole

Tuna Noodle Casserole

2 cans drained tuna
16 oz. sour cream
1 can cream of mushroom soup
Garlic salt and or Seasoning salt to taste
Mix above ingredients

1 bag egg noodles cooked

Mix all together.
Spread in casserole dish, top with 1 to 1 1/2 sleeves crushed ritz crackers. 1/2 stick of butter melted and poured on top.
Bake at 350 for 25 minutes or until crackers are golden brown

(from Erin Khan)

Easy Pie

Easy Pie

1 8oz. sour cream
1/4 c. lemon juice
1 can eagle brand milk
1/4 t. vanilla

Mix this together for the bottom layer and pour in graham cracker crust.

Next mix together:
1 can apple pie filling 1/4 t. cinnamon 1 package of nuts

Spread on top of bottom layer and cook on 350 for 25 min. That's it! Super easy!

(from Brooke Kalb)

Homemade Crescent Rolls

Homemade Crescent Rolls

2 c. warm water, 110-115°
2 Tbsp. rapid rise yeast (aka bread machine yeast)
1/2 c. oil
1/2 c. powdered milk
1/2 c. sugar
2 eggs
2 tsp. salt
5-6 c. bread flour

Softened butter

Pour water in a bowl and sprinkle yeast over the top. Allow to soften about 5 minutes. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour. Allow to rise in bowl for 45 minutes. Punch down and allow to rise for another 45 minutes. Break into two equal pieces. On a floured surface, roll out each chunk into a large circle. Spread softened butter (not melted) onto entire circle. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.) Starting with wide end of triangles, roll up like a crescent roll. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.

Easy Apple Dip

Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy.

Peach Cobbler

Peach Cobbler


Cream together:

1 cup soft margarine

1 cup sugar

2 cups flour

4 tsp. baking powder

1/2 tsp. salt


Add:

1 cup milk


Beat until smooth. Pour into bottom of a greased 9 x 13 pan. Put 1 large can of peaches or 2 1/2 cups sliced fresh peaches (more or less can be used according to your taste) on top of batter. Save the juice left in bottom of can. Add enough hot water to make 2 cups liquid. Pour over cake. DO NOT MIX. The juice should just be sitting on top of the cake and peaches. Bake at 350° for 35 minutes until top is golden brown and set. Serve alone or a la mode. YUM!

S’mores Pie

S’mores Pie

¼ cup butter
1 cup graham cracker crumbs
¾ cup sweetened condensed milk
1 cup milk chocolate chips
2 cup miniature marshmallows

Preheat oven to 350. Put the butter into the baking pan (you can do a pie pan or just a 9×9 square pan) add place it in the oven for 3 minutes or until the butter is milted. Take the pan out of the oven and sprinkle the graham cracker crumbs evenly over melted better. Pour sweetened condensed milk over graham cracker crumbs. Sprinkle the chocolate chips evenly over the milk. Spread the marshmallows in a layer over the chocolate chips. Use your finger to press down evenly on the marshmallows. Put the pan in the oven and bake for 30 minutes. Cool completely before cutting squares.

Quick Cinnamon Rolls

Quick Cinnamon Rolls


1/3 C Sugar
Mix the 3 following ingredients and let it sit for 15 minutes
3 T Yeast
1/2 C oil
1 1/4 C water

Add:
2 beaten eggs
1 1/2 tsp salt
4-5 C flour

After kneading for 5 minutes, let it sit 10 minutes.

As it sits, combine the following. This is the inside of the cinnamon roll:
1/4 C melted butter
1 1/2 tbsp cinnamon
1/2 C sugar

Once it has been sitting, divide dough into two. Roll each into a rectangle;
Add cinnamon/sugar. Roll and cut into cinnamon rolls

bake 425 for 10-15min

Speedy Dinner Rolls

Speedy Dinner Rolls

2 Tbs dry yeast
2 c warm water, divided
1 c instant powdered milk
1/2 c sugar
2 eggs
2 tsp salt
1/2 c butter, softened
6 c flour

In a small bowl, combine 1 cup of the warm water with yeast - set aside. Using the wire whisk attachment, mix remaining cup water, powdered milk, sugar, eggs, salt, and butter with one cup of the flour in mixing bowl. Mix in the softened yeast. Slowly add 2 more cups of flour.
Switch to the paddle attachment and add 2 more cups of flour.
Switch to the dough hook attachment and add the remaining cup of flour. Continue kneading the dough for 10 minutes (15 minutes if kneading by hand).

Place dough in an oiled bowl and cover with dishcloth. Now you're done with the longest part (and it probably only took 20 minutes)!! Let rise until double in size (about one hour).

Preheat oven to 350 degrees and spray 2 baking sheets with cooking spray... you're ready to make those rolls! Punch down dough (yes, literally) and divide in half. Roll out each half on a floured surface and cut with pizza cutter into 12 pieces - I cut into fourths and then cut each fourth into thirds.

Starting from the outside, roll each segment up crescent-style and place on greased cookie sheet.

No need to let the rolls rise any more - just pop them in the oven (350 deg.) for 12-14 minutes, until golden.

(recipe from: "if i could')

Chocolate Delight

Chocolate Delight

Ingredients:
1 box devil's food cake mix
1 can condensed milk
1 jar caramel sauce
1 regular tub cool whip
1 (8 oz) cream cheese
Heath bar crumbles

Directions:
Prepare and cook cake according to directions in 9X13 pan. Poke holes in the cake and pour condensed milk over holes, pour caramel sauce over all. Mix cream chese and cool whip and spread over cake. Top with Heath bar crumbles and refrigerate. Enjoy

Stawberry Cake

Strawberry Cake

1 pkg. white cake mix

1 C chopped strawberries with juices

3/4 C milk

1 pkg. (3 oz) strawberry gelatin

3/4 C vegetable oil

and 3 eggs

Combine all. Bake 350 till center of cake is done.

Tastes great with cream cheese icing: (all room temp)- 8 oz cream cheese, 4 T margarine and 3 C powdered sugar.