SOFT CINNAMON ROLL COOKIES

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Ingredients

COOKIE

• 3/4 cup granulated sugar
• 2 tablespoons butter-flavored shortening
• 2 tablespoons butter room temperature
• 1 egg room temperature
• 1/4 cup buttermilk room temperature
• 1/4 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

CINNAMON SUGAR MIXTURE

• 1/2 cup brown sugar
• 1/2 tablespoon cinnamon
• 2 tablespoons unsalted butter melted

CREAM CHEESE FROSTING

• 2 oz. cream cheese room temperature
• 2 tablespoons butter room temperature
• 1/2 cup + 2 tablespoons powdered sugar
• 2-3 teaspoons milk may need more or less to achieve desired texture
• vanilla extract splash

Instructions

1. Preheat oven to 350 F.
2. To make the cookies, cream together sugar, butter, and shortening.
3. Mix in egg, buttermilk and vanilla extract.
4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
5. Add dry ingredients into wet ingredients and stir until a soft dough forms.
6. Place dough in a plastic bag and flatten.
7. Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)
8. Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.
9. When the dough is chilled be ready to work quickly. (The dough gets sticky as it warms up. It must remain super cold while handling)
10. Mix together 1 tablespoon of flour + 1 tablespoon of powder sugar and generously flour a nonstick work surface (like a silicone baking mat or parchment paper) with some of the mixture. Be sure to also coat your hands and rolling pin.
11. Roll cold dough out into a 12X 9 rectangle about 1/4-inch thick. (Be sure to keep your hands and the rolling pin coated well in the flour-sugar mixture.)
12. Brush the surface of dough with melted butter.
13. Immediately sprinkle on brown sugar mixture in an even layer. Press it down into the dough just a bit.
14. Starting with the longest side, gently, but quickly roll dough into a tight log. (keep your hands floured and add more flour mixture to the nonstick surface if needed)
15. Roll log in plastic wrap and place on a pan/tray.
16. Freeze for 30 minutes or until the roll is firm enough to cut without squishing when you cut it.
17. Carefully slice the cookies about 1-inch thick using a serrated knife. ( I cut off the ends first since they are never pretty)
18. Place cookies on parchment paper 2-inches apart.
19. VERY IMPORTANT: Press the cookie rolls gently so that they are tighter. Seal the ends of the cookies by pressing them into the dough. (This will keep the cookies from unraveling while baking. Make sure the cookie roll is wrapped nice and tight.)
20. Bake for 10-12 minutes (cookies MUST be cold when going into the oven.) Refrigerate the leftover dough until ready for the next batch so that they stay cold. (Check on the cookies at the 6-minute mark to make sure they are not unraveling. If they are, pull them out and quickly press the seam back together with a back of a spoon)
21. Meanwhile, prepare the glaze by combining cream cheese, butter, powdered sugar, milk, and vanilla.
22. When cookies are ready (they will be slightly underdone), let them sit on the baking sheet for 2 minutes before transferring to a cooling rack.
23. Carefully brush hot cookies with glaze, allowing the glaze to melt down into the folds of the cookie.
24. Let glaze set and then store cookies in an airtight container between rows of parchment paper.

Base Recipe adapted from this SITE

CARAMEL BROWNIE RECIPE

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INGREDIENTS

• 18 ounce package fudge brownie mix , I used Duncan Hines
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sweetened condensed milk , divided
• 1 cup chocolate chips
• 11 ounces caramel bits , or wrapped caramels

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly. 
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

Base Recipe adapted from this SITE

Banana Pudding Lasagna

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INGREDIENTS

FOR THE CRUST

• 1 1/2 c. 
• finely crushed Nilla Wafers
• 4 tbsp. 
• melted butter
• Pinch kosher salt

FOR THE CHEESECAKE

• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. 
• granulated sugar
• 2 c. heavy cream
• 1 tsp. 
• pure vanilla extract
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 3/4 c. 
• whole milk
• 5 large ripe bananas, sliced
• 48 
• Nilla wafer, plus more, crushed, for garnish

DIRECTIONS

1. Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
2. Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
4. Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.
5. Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve. 

Base Recipe adapted from this SITE

Pumpkin Honey Bun Cake

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

1. Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.
4. Make the glaze:
5. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from this SITE

Apple Pie Cupcakes

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Ingredients

• 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
• Apple Filling
• 2 tablespoons unsalted butter
• 2 large apples, peeled, cored and diced in to 1/4-inch cubes
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons lemon juice

Crumble Topping

• 2 tablespoons unsalted butter
• 1/3 cup flour
• 1/3 cup brown sugar
• 1/3 cup pecan halves, toasted
• 1/8 teaspoon salt
• 1 egg for egg wash
• Whipped cream, ice cream, or caramel sauce for topping

Instructions

1. Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
2. In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
3. In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
4. Roll the pie crust out on a floured surface with a floured rolling pin.
5. Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
6. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
7. Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
8. Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
9. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

This article and recipe adapted from this site

Caramel Apple Pecan Cobbler

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Ingredients

For the Apple Filling

• 9 apples, peel, core and slice (I used Granny Smith)
• ⅓ cup brown sugar
• ⅓ cup sugar
• 2 tsp lemon juice
• 2 tsp corn starch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup pecans, chopped

For the Caramel Sauce

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

For the topping

• 3 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 stick butter, cut into small pieces
• 2/3 cup boiling water

Additional topping

• 3 Tbs sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°

For the Filling

1. Add sliced apples to large mixing bowl.
2. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
3. Stir until apples are coated then add pecans. Stir.

For the Caramel Sauce

1. In a small heavy bottom pan, melt butter over low heat.
2. Stir in brown sugar and milk.
3. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
4. Remove from heat and add 1 tsp of vanilla. Stir.
5. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
6. Pour into an ungreased 13 x 9 baking dish.

For the Topping

1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
2. Using a pastry blender, mix butter into flour mixture until crumbly.
3. Pour in boiling water and stir until combined.
4. Spoon mixture over apples and spread making sure to cover all the apples.
5. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
6. Bake for approximately 35 minutes, or until topping is golden brown.

This article and recipe adapted from this site

Sugar Cookie Truffles

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INGREDIENTS

• 15 sugar cookies , hard not soft
• 2-3 ounces cream cheese softened
• 1/2 teaspoon vanilla
• 1 1/2 cups chocolate melting wafers
• Optional: sprinkles

INSTRUCTIONS

1. Line a baking sheet with parchment or freezer paper.
2. Place the cookies in a blender or food processor and blend until they have turned into fine crumbs. Add in the cream cheese and vanilla, pulse until it has combined. Using a small cookie scoop or Tablespoon scoop out the dough and roll into balls. Then place onto the baking sheet. Freeze for about 20 minutes, or until firm.
3. Melt the chocolate in a microwave bowl for 1 minute. Stir until smooth and melt for an additional 15-30 seconds if needed.
4. Dip the truffle balls into the chocolate using a fork. Tap the fork on the side of the bowl and then place back onto the lined baking sheet. Use a toothpick to help slide the ball off onto the pan. Add sprinkles immediately after dipping each ball.
5. Place in the refrigerator until ready to serve.

This article and recipe adapted from this site