French Toast Roll-Ups

Kelly Bagnasco

FRENCH TOAST ROLL-UP'S
What a great way to change the way your morning starts!

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Pecan Cake Bars

Marsha Withrow Wilson

Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Easy Homemade Chocolate Turtle Cake

Sara Karels Spiering

Easy Homemade Chocolate Turtle Cake
This looks amazing and enjoy in moderation 
Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

Directions
Prepare cake mix as directed.

Pour 1/2 of the batter in a 13x9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans& chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.

Enjoy

Single-Serving Deep Dish Chocolate Chip Cookie

Jodie Shoupe

FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE! 

1 tbsp butter melted

1 tbsp white sugar

1 tbsp brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 cup flour

2 tbsp chocolate chips

 MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

Turtle Cheesecake Bars

Bobbie Wolfer

Turtle Cheesecake Bars

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Pumpkin Crunch Cake

Maria McWhinnie

This would be great this fall!!!
Pumpkin Crunch Cake

Ingredients:
•1 box yellow cake mix
•1 can (15 oz) pumpkin puree
•1 can (12 oz) evaporated milk
•3 large eggs
•1 1/2 cups sugar
•1 tsp. cinnamon
•1/2 tsp. salt
•1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
•1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

French Toast Bake

Courtney Luper

 FRENCH TOAST BAKE 

Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Blueberry Lime Cream Cheese Pound Cake

Robert E L Bowman

Blueberry Lime Cream Cheese Pound Cake

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.

Illegal Cheese Danish

Westtown Insurance Group, Inc.

We found this recipe and it had no name...

I only know it should be illegal!!!

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Starbucks Lemon Loaf

Judy Key

This is a Top Secret recipe version of Starbucks Lemon loaf.

Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Fresh Apple Cake

Barb Miller

Fresh Apple Cake
Layer your apple slices (or other fruit) at the bottom of a pan (9x11) that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour 1/2 cup of melted butter over the fruit and dry cake mix.
Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

Reeses Overload Cake

Kathy Hutchinson

Reeses Overload Cake

2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting

4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners' sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners' sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

Easy Peach Cobbler

At Home with Terri

Easy Peach Cobbler - I was recently asked if I had an easy (and of course Yummy) Peach Cobbler, so here it is!

Ingredients
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Directions:
1.Preheat oven to 375 degrees.
2.Pour the melted butter into a 13 by 9 by 2-inch baking dish.
3.In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
4.In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
5.Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

Recipe courtesy Dori Sanders

Buckeyes

At Home with Terri

Buckeyes - Easy Peasy Recipe!!! 

Ingredients:
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 - 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Fluffy Pink Lemonade Dessert with Pretzel Crust

Alexis Jonathan Salyers

Fluffy Pink Lemonade Dessert with Pretzel Crust

Crust
2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted

Topping
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color

1 container (8 oz) frozen whipped topping, thawed
Garnish

Lemon slices, cut into fourths..

Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.

Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.

Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.

Cut dessert into squares. Garnish each serving with lemon.

Carrot Cake Roll

Mamaw June's Recipes

Carrot Cake Roll

Ingredients

For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Instructions

Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes

Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!

Yield: 12 servings

Old Fashioned Butter Cake

Granny's Favorites Cookbooks

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar

Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.

Bacon Wrapped Smokies with Brown Sugar and Butter

Recipes Tips Tricks

BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Warning: PARTY FOOD!I guarantee if you make these, they will be gone! I made them for a gathering and
everyone just kept eating them, and eating them …

Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Quick & Fabulous Shrimp

Proud Parents

Attention shrimp lovers!!
Try this quick way to make fabulous shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

7-Up Biscuits

Devonay Stanton Potter

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

7-Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry  Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,