French Toast Roll-Ups

    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, about 2 minutes per side. 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.

French Toast Roll-Ups

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
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. 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.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. 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, about 2 minutes per side. Add butter to the pan as needed.
7. 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.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

French Toast Roll-Ups

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
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. 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.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. 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, about 2 minutes per side. Add butter to the pan as needed.
7. 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.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

Easy Cherry Turnovers

2 cans store-bought crescent rolls

1-1.5 cups cherry pie filling

1 cup confectioners sugar

2 Tablespoons heavy cream (or milk or half & half)

1/4 teaspoon vanilla extract

1. Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
2. Prepare a large baking sheet with parchment paper or a silpat mat.
3. Unroll the crescent roll dough and separate the triangles.
4. Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
5. Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
6. While baking, prepare the glaze.
7. Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
8. The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
9. Generously pour glaze over hot rolls, and enjoy warm.

Easy Christmas Peppermint Patties

 

• 1/4 cup butter, softened
• 1/3 cup light corn syrup
• 4 cups powdered sugar, divided
• 1 - 2 tsp peppermint extract or mint extract OR any other extract you want
• food coloring - preferably gel or paste
• 1/2 cup granulated sugar

Instructions

1. Combine butter and corn syrup together in a small bowl.
2. Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
3. Stir in an additional cup of powdered sugar.
4. Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
5. Knead the mixture until sugar is absorbed and is completely smooth.
6. Divide dough into three portions.
7. Tint one portion red with the red food color/gel and one green. Leave one portion white.
8. Shape into 3/4 inch balls and roll in granulated sugar.
9. Flatten gently with a fork.
10. Let candies stand, uncovered, at room temperature for 1 day.
11. Store in an airtight container.

Candy Cane Marshmallow Fudge

1 (11.5 oz.) bag chocolate chips (I like Guittard Milk Chocolate)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
3 c. mini marshmallows
1/2 c. crushed candy canes (about 6-7 candy canes)

Line a 9x13-inch dish with parchment paper and spray lightly with cooking spray.  Combine chocolate chips and sweetened condensed milk in a large microwave-safe dish.  Microwave until chips are melted, stirring every 30 seconds.  When completely melted, stir in the vanilla extract.  Add the marshmallows and crushed candy canes and stir together until well combined.

  Spread evenly into prepared baking dish.  Refrigerate until set.  Lift from pan and cut into squares and serve.  Store any leftovers in an airtight container in the refrigerator.   

* To crush candy canes: Unwrap, break into a few large pieces and place in a large zip-top bag.  Place bag over a folded kitchen towel.  Pound candy canes with a rolling pin until they reach desired size.

Jenn's Notes: I sprinkled crushed candy canes over half of my batch and the next morning, the candy canes were melted, so I wouldn't recommend doing that. 

Strawberry and Cream Cheese Stuffed French Toast

1 loaf french bread
1/2 C melted butter
3/4 C brown sugar
1/2 C corn syrup

8  oz cream cheese
1 egg
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk
cinnamon

Fresh Strawberries 
Powdered sugar
 
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread. 
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking. 
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw.

Cinnamon Roll Cake

Jamie Cooks it Up!

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfulls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Egg Nog Sugar Cookies

2 1/4 C flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
dash of salt
1 1/4 C sugar
3/4 C butter, softened
2 egg yolks
1 tsp vanilla
1/2 C egg nog

FROSTING:

4 T butter, softened
2 1/2 C powdered sugar
6 Tb egg nog
1 tsp vanilla
1/4 tsp nutmeg
dash salt

1. Preheat your oven to 300 degrees.
2. Into a medium-sized mixing bowl place 2 1/4 cup flour, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and a dash of salt. Toss the ingredients around a bit with a fork to be sure they are combined. 3. In your stand mixer or large mixing bowl, cream together 1 1/4 cups sugar and 3/4 cup softened butter. They should get nice and fluffy for you after a minute or so.
4. Add 2 egg yolks. (Just the yolks, now). Mix until well combined.
5. Add 1 teaspoon vanilla, 1/2 cup egg nog and then mix.
6. Add the dry ingredients and mix just until combined.
7. Spray a large cookie sheet with cooking spray and scoop the soft (and kind of sticky) dough onto the sheet. I sprayed some cooking spray into the cookie scoop I used as well.
8. Bake for 20-22 minutes, or until the tops of the cookies spring back when lightly tapped.
9. Remove the cookies onto a wire rack and allow them to cool completely.
10. To make the frosting, place 4 tablespoons softened butter into a small mixing bowl. Add 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 6 tablespoons egg nog, 1/4 teaspoon nutmeg and a dash of salt. Beat until smooth and glossy.
11. Frost your cookies, then allow them to sit on the counter for about 15 minutes so the frosting can set up a bit. 

Blackberry Pie

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

 Posted by James Gleed

Grandma’s Sweet Buttermilk Cornbread

 

• 2½ cups (420 grams) Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but omitting oil*
• ½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted
• 2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten
• 1 cup (240 ml) organic buttermilk*
• Shortening to prepare pan, such as organic palm shortening by Spectrum®
• Special Equipment
• 8-inch square, 2-inch high cake pan, preferably nonstick
• *Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. This will allow 1¾ inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing cake from pan and to transfer to cutting board to cut into even squares after cooling. 

 

In a large bowl, place Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but without oil. (When measuring by volume with cups, take great care to very lightly spoon mix into cup and level off for accuracy in measuring 420 grams. This is essential for this recipe. Otherwise, your cornbread will have too much mix and will be dry.) Create a well in the center.

Add butter, eggs and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack. Turn right side up onto wire racks (using an additional rack to flip); cool. Cut into 9 large squares for serving.

- See more at: http://wickedgoodkitchen.com/grandmas-sweet-buttermilk-cornbread/#sthash.vReeg6P6.dpuf

Cinnamon Roll Pancakes

For Pancakes: 

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten 

• (OR use a boxed pancake batter) 

• Cinnamon Filling:
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 Tablespoon ground cinnamon 

• Cream Cheese Glaze:
• 4 Tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Pineapple Sunset Layer Cake

• 1 package yellow cake mix
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• 1 package (3.4 ounces) instant vanilla pudding mix
• 12 oz Cool Whip

Instructions

Prepare cake batter according to the directions on the box. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.

Combine the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip. Spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges, if desired.

Store in the refrigerator!

Homemade Flat Bread

1 package of active dry yeast
1 teaspoon of sugar
2 cups of all-purpose flour (may need about half a cup more)
1 teaspoon of sea salt
1 cup of water
a little olive oil

Preheat oven to 450 degrees F.

Mix yeast, sugar, flour, and salt.  Add in water.

Knead dough into ball with hands until smooth and not sticky.  This is where more flour may be needed.

Place dough in a slightly oiled bowl and cover with light towel for one hour.  (I put a towel on mine and put the bowl in my van for an hour).

Once the dough has doubled, punch it down and knead it again.  Separate the dough into two equal pieces.  Rub some olive oil onto two pans: pizza or cookie sheets.  (I used one regular size pizza pan and one small cookie sheet.) Then pat and roll the dough out onto two pans.  Lightly brush a little olive oil over the rolled dough.  Spread with toppings and bake in preheated oven for 10 to 15 minutes. 

Lemon Pound Cake

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

No-Bake Mini Pumpkin Cheesecakes

Ingredients

For the crust

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted
• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling

• 1 8-ounce package cream cheese, softened to room temperature
• 1 15-ounce can pumpkin puree
• 3 teaspoons pumpkin pie spice
• 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. Add the sweetened condensed milk and mix again until well combined.
6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
9. Garnish with additional whipped topping if desired.

S'mores Hershey's Kiss Cookies Recipe:

(Makes approx. 3 dozen cookies)

Ingredients:
1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
20 large marshmallows, cut in half
About 40 chocolate kisses

Directions:
Preheat the oven to 350 degrees F.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt.  Set aside. In another bowl, beat the butter and sugars together until creamy and smooth.  Add in the egg and vanilla extract and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Drop rounded tablespoons of dough onto a baking sheet, 1-2" apart.  Bake for 6-8 minutes or until edges are just getting golden brown.  Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.  Let cool completely.  Once all cookies are cooled down, preheat broiler.  Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn.  Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.

Summer Torte

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
Pinch of salt

NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

Blueberry Chiffon Pie

1 3/4 cup graham cracker crumbs
1/2 cup butter (1 stick), melted
1/4 cup sugar
2 cups whipping cream
1/4 cup sugar

16 ounces fresh or frozen blueberries, pureed
2 envelopes unflavored gelatin
1/2 cup sweetened condensed milk


Directions

Preheat the oven to 350 degrees if you wish to bake your crumb crust.  Baking helps hold the crust together but is not necessary. 

1. In a 9-inch springform pan, mix the graham cracker crumbs and sugar. Make a well in the center of the crumbs and pour in the melted butter. Using a whisk mix together the crumbs and butter until moistened. Shape the crust with the edge of a cup pressing the crumbs against the bottom and sides of the pan. If you choose, bake the crust for 6 to 8 minutes or until the edges are barely browned. Set aside to cool.
2. In a mixer, beat the whipping cream until soft peaks form. Add the sugar and continue to beat until stiff peaks form. Set aside.
3. In a small saucepan over medium heat, mix the pureed fruit and gelatin until dissolved. Remove from heat. Stir in the sweetened condensed milk. Allow to cool slightly.
4. Fold the fruit mixture into the whipped cream until smooth using a whisk if necessary.  Pour filling into the crumb crust. Refrigerate until set for at least 45 minutes. (You can speed up the process by putting it in the freezer for 15 to 20 minutes.)

Serve cold with whipped cream and fresh berries for garnish.

Cream Cheese Variation

Whip only 1 3/4 cup of cream, instead of 2 cups, and add 8 ounces of softened cream cheese. Continue beating until fluffy. Continue with the recipe.

Pecan cobbler

For the filling:

One 16 oz. bottle of Karo light corn syrup

2 cups of sugar

4 large eggs

1 stick butter, melted

1/2 tablespoon Vanilla

10 oz. bag or 2 cups of finely chopped pecans

For the "crust":

1 cup oatmeal

1 1/2 cup self-rising flour

1/2 stick butter, very cold in small chunks

1/2 to 3/4 cup ice water

Filling:

In a mixing bowl, put together all of the ingredients except pecans and blend with a mixer until mixed very well. It's going to be a syrupy mess, but it will come together and be smooth. It helps if your eggs are room temperature.

Crust:

In a food processor, put in the oatmeal and pulse until it is a powder similar to flour. Once you have the oatmeal ready, add in the flour and pulse again to mix together. Next, add in the butter pieces and pulse again until it's lightly incorporated. Last, slowly pour in the water (not the ice) until the mixture is thick, yet spreadable (think like peanut butter.)

Let's put it all together!

Preheat oven to 375 degrees. Butter an 11x17 baking pan, then spread the crust mixture on the bottom of the dish. Sprinkle the pecans evenly over the top of the crust. Then pour the filling all over the top of the pecans. Bake for 45 minutes to an hour, or until golden and bubbly.

Cool for at least 30 minutes before serving - it is like lava when it first comes out of the oven.

Pineapple-Blueberry Cream Tart

 

Crust

 

1 

box Pillsbury® refrigerated pie crusts, softened as directed on box 

 

Filling

 

1

  box (4-serving size) lemon pudding and pie filling mix

1/2 

cup granulated sugar

1/4 

cup water

2 

egg yolks

2/3 

cup canned crushed pineapple with juice

1 1/3 

cups water

1 

teaspoon grated lemon peel

2 

cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels

1/2 

cup blueberry preserves, heated 

 

Topping

 

1 1/2

  cups whipping cream

1/3 

cup powdered sugar

1/2

  teaspoon vanilla

1 1/2 

teaspoons grated lemon peel

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
2. Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
3. In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
4. In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
5. In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.

Sopapilla Cheesecake

Ingredients:

-2 cans pillsbury crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:

Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.  If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

Gooey Lemon Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep Time: 4 hours

Cook Time: 30 minutes

Yield: 16 servings

For the crust: 
 
• 1 box (18.25oz) Lemon Cake Mix (I used Duncan Hines)
• 1/2 cup unsalted butter, softened
• 1 egg 

For the filling: 
 
• 8 oz cream cheese, softened
• 2 cup powdered sugar
• 1 tsp vanilla extract
• 2 eggs

Instructions

1. In a large mixing bowl, combine cake mix, butter and egg. Press into the bottom of a 13x9 baking dish. Combine cream cheese, sugar, vanilla eggs in a mixer. Beat until fluffy. Pour over crust. Bake in a 350 degree oven for 30-35 minutes. Remove from oven and cool completely. Refrigerate for 4 hours (or overnight) for best flavor. ENJOY.       -Shugary Sweets

Slow Cooker Chicken Enchiladas

6-8 boneless, skinless chicken breasts (frozen works fine!)
1 packet mild taco seasoning
1/2 teaspoon garlic powder
1 can drained diced tomatoes
1/2 cup water
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups cheddar cheese
tortillas

Optional: chopped green onions and sliced olives

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, diced tomatoes, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with fork (it should come apart really easy).
Mix cream of chicken soup and sour cream in with chicken mixture in slow cooker. Stir in shredded cheese.
Place a scoop of the chicken and cream mixture on each tortilla. Roll up each individual tortilla and place side by side in a 9x13 pan.  Place seam-side down in the pan.Repeat with the rest of the tortillas.
Pour the rest of the mixture over rolled tortillas and sprinkle with cheese.  Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.
-slightly adapted from Six Sisters

Creamy Chipotle Black Bean Chicken

Time: 40 minutes Yield: 7 servings Recipe from Jamie Cooks It Up! 2 chicken breasts 3 C chicken broth 1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole 1 (15 ounce) can black beans 1 (15 ounce) can corn 1 (4 ounce) can green chillis 1 (8 ounce) cream cheese 1/2 t smoked paprika Large flour tortillas, or corn chips 1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken. If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces.  2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to  medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is. 3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer.  4. Chop the chicken into small chunks with a sharp knife.  5. Carefully place the chicken back into the brothy skillet. 6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet. 7. Add one package of cream cheese, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of chopotle peppers and adobo sauce.  8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.  9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally. 10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides. Roll the other sides of the tortilla up and vwalla. A quick dinner of wonder at your finger tips. Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip.