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.

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.

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.

Cookies and Cream Cheesecakes

There Is Nothing Better Than Being A Mommy.

TT:
A friend and classmate of mine brought these to class tonight for our "End of class potluck" that we have every month. They are HEAVEN!! I think I ate 4 of them haha

Cookies and Cream Cheesecakes
Yield: 30 cheesecakes

Ingredients

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Instructions

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

~Dakot

Easy Cheese Danish

Robyn Long

Love cheese danish...and especially when you can make them at home and they are fresh and warm just out of the oven!

EASY CHEESE DANISH

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing

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.

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!!!

Watermelon Jelly

Tonja Busch

WATERMELON JELLY

6 C. pureed Watermelon
5 C. white sugar
1/2 C bottled or fresh lemon juice
1 pkg Pectin

Cut up the watermelon. It is important to remove all the seeds and then I just put the pieces in the blender and let it go. As it finished I measured it out into a large pot.

Then you add sugar and lemon juice. Bring the mixture to a boil. Once the temperature gets to 220 degrees you can add the pectin. Then it continues to boil for another five minutes.

Remove from heat and pour into clean, steril jars and then you can use a water bath to seal. I just made sure they cooled and put them in the fridge. When you are all finished you have these beautiful jars of jelly. I had various sizes but there were roughly 9 8oz. jars when I finished

Mini Apple Pies

Cynthia Mastin

Mmmm!!! this one's a keeper !!Mini Apple Pies- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2 in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. I found that a wide mouth mason jar ring worked perfectly. Line each cup of your muffin tin with a tiny pie crust. gently fill the crusts with your apple mixture. You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. Recipe makes 24 mini pies.

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

EASY Homemade Whipped Cream Frosting

Care Fuentes Sbc

EASY Homemade Whipped Cream Frosting Recipe

This is SOO delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.

Very versatile!

**This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

Granny’s Apple Cobbler

Granny's Favorites Cookbooks

Granny’s Apple Cobbler ….

Filling:
5 cups peeled, cored, apples sliced very thin
1/2 cup white sugar or 3/4 cup brown sugar
1 tsp cinnamon
Dash nutmeg, optional
1 Tbsp lemon juice
1 tsp vanilla
2 Tbsp flour
Large handful raisins, dried cranberries or cherries

Mix together sliced apples and lemon juice together. Blend sugar, cinnamon, nutmeg and vanilla together. Toss raisins with flour. Mix all together and place in 9 inch pie plate or baking dish.

Topping:

2/3 cup flour
1/2 cup sugar
1/4 cup butter (half a stick), room temperature

Blend and crumble over apple mixture. Bake 375 degrees F. 30 minutes or until golden brown. Cover, then bake an additional 10 minutes or until apples are cooked thru. Let cool a bit and serve. Good hot or cold… Enjoy

Country Apple Dumplings

Melody Murray

https://www.facebook.com/KarensKreativeCooking

Country Apple Dumplings
2 Lg. Granny Smith Apples~ peeled, sliced
2 (10oz.) Cans Crescent Roll's
1 Stick Butter~ melted
1 1/2 C. Sugar
1 tsp. Cinnamon
1 (12oz.) Can Mountain Dew Soda
Preheat oven to 350

Mix together the sugar, melted butter and cinnamon. this will make a thick sugar "paste". Separate the crescent rolls, spread the sugar onto each triangle, along with 2-3 slices Apple. Roll each apple up starting with the smallest end. Pinch end's to seal. After all the crescent's have been filled and rolled, place them in a baking dish seam side down. Sprinkle the remaining sugar over top on the rolls. Next you will pour the can of soda over the top. Place into the oven to bake for 38-45 minutes. I recommend serving them right out of the oven, along side a big scoop of Vanilla Ice Cream.

Mountain Dew Apple Dumplings

'Witchin' In the Kitchen

Mountain Dew Apple Dumplings

2 cans crescent rolls. I used Pillsbury 8 count cans in original flava. 8)
2 apples. (green).
2 sticks butter. I don't skimp, the recipe says you can use margarine, but what's the point anyway?
2 cups sugar.
2 tsp. cinnamon.
1 can Mountain Dew.

Preheat oven to 350 degrees. Core and slice apples (I removed the skins as well). Wrap each in a crescent triangle. I basically just tried my best to get every inch of the apple covered by the dough. Line up in a 9x13 inch pan. Melt butter, cinnamon, and sugar together. I just nuked the butter and then stirred in the sugar and cinnamon until it had a pretty smooth, pourable consistency. Pour the Dew around the perimeter of the pan. Bake 45 minutes. Eat warm with a scoop, or 3, of vanilla ice cream.


*From TeamSugar
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