Cinnamon Roll Cake

Cinnamon Roll Cake Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons vanilla 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them) Glaze: 2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla Preheat oven to 350 degrees. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.

Cresent Roll Breakfast Casserole

Crescent Roll Casserole 1 lb pork sausage, browned and drained 1 (8 oz) pkg crescent rolls 10 eggs, beaten 2 cups mixed shredded cheeses 3/4 cup milk 1 tsp, Italian seasoning Grease 9X13 pan. Heat oven to 350. Pinch seams together and spread crescent rolls in pan. Bake for 7 minutes. Sprinkle cooked sausage on rolls. Mix eggs, cheese, milk and seasoning and pour over sausage and rolls. Bake at 350 for 25 minutes, reduce to 325 and bake for 20 minutes.

Pizza Dip Bites

Pizza Dip Bites
48 bites
(Printable Recipe)

1 (8 oz) package cream cheese, softened
1 tsp dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
8 oz pizza sauce
2 Tbsp green pepper, chopped (optional)
2 Tbsp pepperoni, chopped (Optional)
2 cans refrigerated crescent rolls

Preheat oven to 350° F.

Combine cream cheese and Italian seasonings , set aside.

Lightly spray a mini muffin pan with non stick cooking spray. Unroll one can of crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Repeat with remaining can of crescent rolls.

Spread cream cheese mixture in bottom of each muffin tin. Top with half of mozzarella and parmesan cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and pepperoni (or toppings of your choice).

Bake for 15-18 minutes, until crescent rolls are golden brown.

Taco Dip

Taco Dip

1/2 lb ground beef
1 can refried beans (I use fat-free)
1 packet taco seasoning
8 oz sour cream
2 cups shredded cheddar cheese

Preheat oven to 350.

In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.

Safe-to-Eat Chocolate Chip Cookie Dough



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Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie dough

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Safe-to-Eat Sugar Cookie Dough



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Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Safe-to-Eat Cake Batter Cookie Dough



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Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Pizza Puffs

Ingredients3/4 cup flour3/4 teaspoon baking powder3/4 cup whole milk1 egg, lightly beaten4 ounces mozzarella cheese, shredded (about 1 cup)4 ounces pepperoni, cut into small cubes (about 1 cup)1/2 cup store-bought pizza sauce2 tablespoons finely chopped fresh basil1 red bell pepper, slicedFrozen Assets
Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.
Directions:1.Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2.Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3.Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Cookie Dough Dip

Cookie Dough Dip

Inspired by this awesome recipe.

■1 1/2 cups chickpeas (1 can, drained) (250g)
■1/8 tsp plus 1/16 tsp salt
■tiny bit over 1/8 tsp baking soda
■2 tsp pure vanilla extract
■1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
■up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
■Sweetener (see note below, for amount)
■1/3 cup chocolate chips
■2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

See the following link for a Sugar-Free Version.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)

Fudge

"Mom" Fudge:

4 1/2 cups sugar
1 12-oz can Pet Carnation Evaporated milk (NOT sweet condensed)
2 sticks butter

Put above ingredients in large pan and cook 8 minutes AFTER it comes to a boil (the secret to the smooth consistency)

Add 2 12-oz packages semi-sweet chocolate chips, an @8-oz jar of marshmallow creme, 1 tsp. vanilla

Stir quickly until all this is mixed; pour into a 9X13 (greased or sprayed) glass pan, let cool

S'MORE Cobbler

Ingredients

1 box chocolate cake mix
1 cup whole milk
1 5oz chocolate pudding (cook&serve)
1/2 cup butter
6 whole graham crackers
1/2 cup mini chocolate chips
40 large marshmallows

1Combine milk and pudding mix and place into greased 13x9 baking dish
2Place graham crackers (broken in half) on top of pudding mixture with space in between each one
3Add 1/2 cup mini chocolate chips
4Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.
5Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.
6Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes undner a high broiler to brown.

Brown Sugar Pecans

Ingredients
16 ounces pecan halves
1/2 cup butter
3/4 cup brown sugar, packed
2 teaspoons vanilla
1/4 teaspoon salt

Directions
Arrange pecan halves in an aluminum foil lined 13x 9 baking dish ~ Reynolds Release foil works great here ~ set pan aside.
Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt.
Stir one minute and remove from heat.
Continue stirring until brown sugar dissolves.
Pour over pecans, stirring to coat.
Bake at 325º for 25 to 25 minutes; stirring every 10 to 15 minutes.
Remove from oven and spread on wax paper to cool.
Store in an airtight container.