Cinnamon Roll Bites

Ingredients:
2- 7.5 oz. refrigerator biscuits. Just use the basic buttermilk ones
3 T melted butter
1 tsp. ground cinnamon
1/4 c. light brown sugar
Frosting:
2 T softened cream cheese
1 T softened butter
1 T vanilla extract
1 cup powdered sugar
1-2 T milk

Directions:
Preheat oven to 350 and spray an 8' baking dish. In a medium size bowl, combine the cinnamon and brown sugar. Cut each biscuit into 4 pieces and toss pieces in sugar mixture. Spread coated biscuit pieces in the baking dish. Pour melted butter evenly over biscuits. Bake 20-23 minutes. While biscuits are cooking, mix the frosting. Spread frosting over warm biscuits. This is the perfect size for our family of five.

Chocolate Eclair Cake

1/2 cup butter, 1 cup water bring to boil and remove from heat. Cool Slightly (2 min)add 1 cup flour, stir well. add 4 beaten eggs. Beat together, spread into 9 x 13 pan that has been sprayed with pam. Bake 350* for 30- 40 min. till brown. Remove from oven and cool completely. Filling: 3 small boxes instant vanilla pudding Mix with 4 cups milk. Stir in 8 oz. softened cream cheese. Spread over pastry. Top with 8 oz. cool whip. Heat 1 can chocolate fudge frosting 45 seconds or till slightly runny. Drizzle over cake with spoon. Refrigerate, best if made one day ahead!

Cream Cheese Frosting

I used this frosting for the pumpkin cinnamon rolls, and I use it for everything else too!

-3 oz of cream cheese (softened)
-1/4 c. butter (softened)
-1 1/2 c. powdered sugar
-1/2 t. vanilla
-1/8 t. salt

- Whip cream cheese, butter, vanilla, and salt until smooth. Slowly add in powdered sugar. Whip until desired consistency (I whip mine in the kitchen aid for about 5 min)

Hershey's Perfectly Chocolate Chocolate Chip Cookies

Ingredients
2 1/4 cups all purpose flour
1/3 cup Hershey's cocoa
1 t. baking soda
1/2 t. salt
1 cup butter (softened)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 t. vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips

Heat oven to 375 and stir together flour, cocoa, baking soda and salt in a large bowl. Beat butter, sugars and vanilla with an electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes or until lighty browned. Cool slightly and remove from cookie sheet to wire rack.

Raspberry Fingers

Ingredients:
• 1 c. butter, softened
• 3/4 c. sugar
• 1 egg
• 1 t. vanilla extract
• 2-1/2 c. flour
• 1/4 t. salt
• 1 to 2 T. water
• raspberry jam or favorite jam (I used seedless blackberry)
Method:

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Sift the flour and salt together and add to the creamed mixture 1/3 at a time, mixing well after each addition. Add 1 to 2 tablespoons water if the mixture is too stiff. Shape into a ball and wrap in plastic wrap. Chill for 1 hour.

Cut the dough into 4 portions. Roll each portion into a rope the length of the cookie sheet. Place on a nonstick cookie sheet. Press and indentation down the middle of each rope.

Bake at 375 degrees for 10 minutes. Spoon jam into the indentations. Bake for 10 to 12 minutes more or until golden brown. Cool on the cookie sheet on a wire rack. Slice diagonally.

Makes 3 dozen.

Chocolate Chip Cookies

Ingredients:
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla
2/3 C. shortening
2 eggs
2 1/2 C. Flour
1 tsp. Baking soda
1 tsp. Salt
1 c. chocolate chips

Yield: about 4 dozen

Directions:
Preheat oven to 375*F. Combine sugars, vanilla, and shortening in mixer until creamy. Add egg to creamy mixture and beat 3 minutes. Blend together in a separate bowl-flour, soda, and salt. Add dry ingredients slowly to creamed mixture. Beat until well blended (about 2-3 minutes). Stir in chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 8-10 minutes.

Oreo Bark

I haven't made this recipe yet but I saw it on a website and had to save it

Oreo Bark

Ingredients:

12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos

Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.

Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Tart Cherry Cheese Pie

Ingredients:
Pie crust
2 32 oz. fresh pitted tart cherries or 16 oz. cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 Tbsp. butter
3-4 Drops almond extract

Wash/drain cherries; reserve one cup liquid
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. Let stand.

Top:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Pour cherry mixture into prepared pie crust then carefully spread cream cheese mixture around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. Bake at 350 for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

I combined a couple recipes to make this so the baking time might need tweaking, I can't really remember if I baked at 350 or 375. I think the topping would be awesome for any kind of berry pie.

Mom's Lemon Cheese Bars

Ingredients:
1 yellow cake mix (pudding in the mix)
1/3 cup oil
2 eggs
8 oz. cream cheese (room temp.)
1 TBS. fresh lemon juice
1 cup sugar

Mix cake mix with oil and 1 egg until crumbly. Reserve 1 cup for topping. Pack the rest into a 9 by 13 ungreased pan. Bake at 350 for 13-15 minutes.

Cream together cream cheese, lemon juice, 1 egg and sugar. Spread over the crumb mixture. Sprinkle the remaining crumb mixture on top and bake at 350 for 15 minutes.

Refrigerate before serving.

S'more Bars

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 5 milk chocolate candy bars (1.55 ounces each)
• 1 cup marshmallow creme

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
• Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
• Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Recipe from Taste of Homes website

Cadbury Egg Cookies

I got this recipe off of ourbestbites.com and they were really good!

1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs- chopped up

Preheat oven to 350. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. Drop onto a cookie sheet and cook for about 8-10 minutes.

Rachel's S'more Pie

1 cup semi- sweet chocolate chips
1/2 cup milk
1 tsp. vanilla
16 large marshmallows
1 1/2 c. heavy whipping cream
Graham Cracker Crust

Reserve 1 T. chocolate chips. Melt remaining chips, milk, and marshmallows on stove on low heat stirring often. When mixture is melted and smooth, stir in vanilla and chill until cool.
Whip 1 cup cream until light and airy. Fold into cooled chocolate mixture.
Turn into pie crust. Whip remaining cream and carefully spread over top of pie. Press remaining morsels into the cream.
Chill until firm.
*Pie may be frozen for future use; remove from freezer 30 min. before serving

Teddy Graham Crust

Yesterday, I decided to use up my whipping cream and make Rachel's S'more pie for our book club. I had a store bought crust that I managed to dump in the sink which left me in a bind because I already had my pie ingredients on the stove and no car, a blizzard outside and no graham crackers. After scouring my pantry, I finally found a bag of honey flavored teddy grahams that proved to be a really yummy substitute for regular graham crackers. Here's what I came up with:

1 1/2 cups finely crushed Teddy Grahams
6 T. melted butter
1/2 tsp. cinnamon
1/4 cup sugar.

Mix them all together, press into your pan and bake at 375 for about 7 minutes.
The crust tastes more like a cookie and was the perfect complement to the S'more pie.

Apple Crunch

4-5 apples, peeled and sliced
Put in bottom of 8x8 inch pan.

1 cup sugar
1 cup water
1 TBS. cornstarch
Mix together and cook until mixture thickens. Remove from heat and add 1 TBS. vanilla. Pour over apple slices.

1 cup flour
¾ cup rolled oats
1 cup brown sugar
1 tsp. cinnamon
½ cup butter
Mix together and crumb over top of apples. Bake at 350* for 1 hour. Serve with ice cream.

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Waffle Stompers

½ cup margarine melted
6 TBS. cocoa

Mix together and add:
2 eggs
¾ cup sugar
1 cup flour
1 tsp, vanilla
Milk, opt. I added a little to thin out the batter, about 1 tsp. you want a fairly thick batter.

Drop by tsp. onto waffle iron, do four at a time. Frost with chocolate frosting.

honey butter

1/2 cup of butter (it has to be butter, not the wimpy margarine stuff),
7 oz. marshmallow cream
1/4 cup honey.
Whip it all together and you'll be eating it by the spoonfulls.

Double Layer Pumpkin Pie

8 oz cream cheese

2 cups milk, plus 2 Tbs

2 Tbs sugar

3 cups cool whip

4 small packages vanilla pudding

1 large can pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 graham cracker crusts

Mix cream cheese, 2 Tbs milk, and sugar until smooth.

Stir in cool whip.

Divide mixture into 2 graham cracker crusts.

Mix 2 cups milk and pudding.

Add pumpkin, spices, and blend until fluffy.

Divide equally and spread evenly over cool whip mixture.

Refrigerate for at least 4 hours.