Recipe #187 Clone of a Cinnabon

Clone of a Cinnabon

INGREDIENTS (Nutrition)
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Recipe #187 Soda Cracker Toffee

Soda Cracker Toffee (Becca)

To make this incredibly easy treat, start by placing a single layer of saltine crackers on a baking sheet. Preheat the oven to 425. In a saucepan, bring one cup brown sugar and one cup butter to boil and let boil for three minutes. Pour this directly over the crackers and place baking sheet in the oven for only 3 to 5 minutes. The crackers will begin to sort of "float" over the mixture. Be careful, because this can burn really fast, and the sugar will get grainy and bleh.

Let the crackers cool for a while, then spread with melted chocolate chips. Place in the freezer until it hardens, then break apart and eat!

Recipe #180 Reindeer Fodder

Reindeer Fodder (Megs)

2 lbs of white chocolate- melt
Add 3 cups of each of the following:
Captain Crunch Cereal
Rice Krispies
Dry Roasted Peanuts
Miniature marshmallows

Stir and drop by tablespoon on waxed paper.

Recipe #179 Eclairs / Cream Puffs

Eclairs/Cream Puffs (Jes)

½ cup water
¼ cup butter
½ cup flour
¼ tsp salt
2 eggs
1 pkg. instant pudding
chocolate

Boil water and butter in saucepan. When water begins to boil, stir in flour and salt. Dough should form into balls. Take off of heat and begin adding eggs one at a time until it is mixed in, continue until all the eggs are added. Bake on greased cookie sheet at 400 degrees for 30 minutes. Remove from oven, prick the tops and then cool. Split in half and fill with pudding. Drizzle the tops with chocolate.

Recipe #177 Easy Key Lime Pie

Easy Key Lime Pie (Kayla)

1 sm. box sugar free jello (lime)
½ c. boiling water
2 c. Key Lime yogurt (6-oz.)
1 cool whip
1 graham cracker crust
Mix jello and water until dissolved. Then add yogurt and cool whip. Mix together. Pour onto crust and let set-up in the fridge.

Recipe #176 Pink Popcorn

Pink Popcorn (Kayla)

2 c. sugar
2/3 c. milk
1 Tbs corn syrup
¼ tsp salt
1 tsp vanilla
Food coloring

Cook until hard ball. Then pour over popcorn.

Recipe #174 Pumpkin Cheesecake

Pumpkin Cheesecake (Kayla)

Crust:
1 c. graham cracker crumbs
1 Tbs sugar
4 Tbs butter
Press into spring form pan and chill.
Filling:
2 pkg cream cheese
¾ c. sugar
1 can 16 oz pumpkin
1 ¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp salt
2 eggs
Pour onto crust. Bake on 350° for 50 min.
Topping:
2 c. sour cream
2 Tbs sugar
1 tsp vanilla
Spread over filling and bake another 5 min.

Recipe #173 Strawberry Pie

Strawberry Pie (Kayla)

1 c. sugar
1 c. water
3 Tbs corn starch
4 Tbs Strawberry jello
¾ tsp lemon juice
Strawberries (washed and cut)

Mix sugar, corn starch and water, cook til thick and clear. Remove and add jello. Cool slightly. Mix in strawberries. Pour on graham cracker pie crust.

Recipe #172 Hot Fudge

Hot Fudge (Kayla)

1 c. milk chocolate chips
½ c. corn syrup
½ c. butter
Dash of salt
1 can sweet and condensed milk
Mix together and microwave 1 ½ min. Store in fridge and reheat in microwave when ready to use.

Recipe #171 Lemonade Pie

Lemonade Pie (Kayla)

6 oz. can frozen lemonade concentrate (any flavor)
1 can sweet and condensed milk
8 oz. cool whip

Mix and add to graham cracker crust and freeze.

Recipe #170 Zucchini Cake

Zucchini Cake (Kayla)

3 eggs beaten until foamy
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp vanilla
3 c. flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder

Mix and bake on 325° for 1 hour.

Recipe #169 Marshmallow Popcorn

Marshmallow Popcorn (Kayla)

2 c. butter
1 c. brown sugar
16 large marshmallows

Melt in microwave stirring occasionally and pour over popcorn.

Recipe #168 Fudge

Fudge (Kayla)

1 stick butter
1 c. chopped nuts
1 tsp vanilla
1 pkg. chocolate chips (6-oz.)
In sauce pan, mix:
2/3 c. canned milk
10 large marshmallows
2 c. sugar
Bring to boil over medium heat, stirring constantly. Boil for 6 min. quickly pour in bowl, stir until creamy.

Recipe #167 Snow Ice Cream

Snow Ice Cream! (Shanny)

A bowl of fresh snow
1 c sugar
1 can evaporated milk
1 t vanilla

Mix and enjoy!

Recipe #166 Grandma's Oreo Balls

Grandma’s Oreo Balls (Shy)

1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 pkg white almond bark
1 pkg chocolate bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately ¾ package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about ¼ package of chocolate bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Recipe #165 Easy Double Decker Fudge

Easy Double Decker Fudge (Shy)

1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.

Recipe #165 Easy Double Decker Fudge

Easy Double Decker Fudge (Shy)

1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.

Recipe #164 Chex Muddy Buddies

Chex Muddy Buddies (Shy)

9 cups Chex
½ bag (6 oz.) semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cup powdered sugar
Put Chex in a VERY large bowl. Set aside. Heat chocolate chips, peanut butter and butter in 1 qt. sauce pan over low heat, stirring frequently until melted. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2 gallon Ziploc bags. Add powdered sugar and shake until evenly coated.

Recipe #162 Funky Monkey

Funky Monkey (Shanny)

1 Keebler pie crust
1 small box instant chocolate pudding
1 banana
1 small carton cool whip

Make up the pudding using directions for pie on box. Slice 1 banana into bottom of pie crust. Pour pudding on top. Top with cool whip and chill.

Recipe #161 Peach Cobbler

Peach Cobbler (Kayla)

1 box yellow cake mix
1 c. oatmeal
1 ½ c. chopped walnuts
¾ c. butter

Mix together and put half of mixture on bottom of pan. Add fruit and top with remaining mixture. Bake on 350° for 30 min.