Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Cinnabon Rolls 125

Niki's Almond Danish Swirls

6 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water Glaze:
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Gooey Carmel Corn

1 cube of butter (or margarine)
1/2 cup brown sugar
1 cup mini marshmallows
1 bag popped microwave popcorn (plain)

In saucepan melt sugar and add brown sugar and marshmallows. Stir continuously until marshmallows are melted. Pour over popcorn and stir until mixed completely...so YUMMY!

Peanut Butter Truffle Brownies

Brownie Base
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.	In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.	In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Butterfinger Bars

Butterfinger Bars

¾ c. butter
½ c. sugar
2 c. tightly packed brown sugar
2 eggs
2 tsp. vanilla
¾ c. smooth peanut butter
¾ tsp. baking soda
1 ½ c. flour
2 c. oats

Cream butter and sugars together. Then add eggs and beat until light and fluffy. Then add vanilla and peanut butter and mix. In a separate bowl mix dry ingredients and then gradually add the dry ingredients to the wet ingredients. Mix and then spread into a 13x18 jellyroll pan. Bake in a 350 degree oven for 15-20 minutes (or until light brown). Let Cool. Then spread a thin layer of smooth peanut butter on top. And then spread a thin layer of chocolate frosting (frosting recipe follows). Cut into bars

Chocolate frosting

½ c. butter softened
1 tsp. vanilla
1 egg (this was my mom’s recipe and made before eggs became a concern, so just substitute with evaporated milk, I even use regular milk if I don’t have evaporated milk on hand)
1 heaping Tblsp. of cocoa (I do 2 heaping spoons)
Powdered sugar

There is no real science to this recipe. I just use the exact amount of butter and vanilla and then with the milk I pour in how much I think one egg would be, the cocoa to taste and the powdered sugar (I use ½ to ¾ of a bag) and then I just mix to get the right consistency, you may add more powdered sugar or more milk to get it the way you like it

Cupcake Pops

Cupcake Pops

I think that these are so cute!! The recipe is from Bakerella.com.
To view video directions from the Martha Stewart Show click here.

Cinnamon Pull Aparts

This recipe is a family tradition in my house. We have these for breakfast for every birthday, for brunch for every Thanksgiving and for breakfast every Christmas. They are so yummy.

18 Rhodes frozen dinner rolls (I've tried other brands and they just don't work as well. For those of you who live in Cali the only place I've found that regularly carries this brand is Vons).

1/2 pkg. Butterscotch Cook & Serve pudding (not instant), (this has been hard to find lately, I find it randomly at different stores, they always have instant but its hard to find the cook and serve, so those of you who live in so cal, let me know if you find a good place that carries it. Stater Bro.'s does once and awhile, but I haven't had luck at Vons).

1/2 t. cinnamon (sometimes I just eye ball it)

1/2 c. firmly packed brown sugar

1 cube of butter

Place rolls in a greased Bundt Cake Pan. Sprinkle dry pudding mix and cinnamon over frozen rolls. Melt butter with sugar in a sauce pan and stir together. Pour butter/sugar mixture over the top of the frozen rolls. Cover bundt pan with Pam sprayed plastic wrap and let rise overnight (about 8 hrs., I wouldn't let it rise over 10 hours because they get too big and the top tends to burn in the oven, but it depends on the dough. They should rise a little above the bundt pan, but not so much that they fall over the side of the pan.) Take off plastic wrap and bake at 350 degrees for about 15 minutes. Pull out of the oven and place a large plate on top and invert the bundt pan onto the plate so the rolls fall out on the plate (you might have to separate the rolls from the pan a little bit before you tip it upside down, and of course you'll need to use hot pads during this process.) Now eat! Wish I had a picture to show you how good they look!