Cinnabon Cinnamon Rolls

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.

Rolls:

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

Lemon Cake

1 package lemon pudding
1 cup milk
1 lemon or yellow cake mix
1 cup powder sugar
12 oz cool whip
mix the lemon pudding with milk and let set. Mix pudding and cool whip and sugar. Make cake and put mixture on top.

Monster Cookies

HUGE BATCH - Yield 16 dozen cookies!

12 eggs
2 lbs brown sugar
4 C sugar
1 T vanilla
1 T Karo Syrup
8 tsp soda
1 lb butter
3 lbs peanut butter
18 C oatmeal
1 lbs M&M's
1 lb. Chocolate chips
Bake at 350 for app. 12 minutes. Do not over bake!

Ulitmate Chocolate Chip Cookies

3/4 cup butter flavor crisco shortening
1 1/4 cups firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 cups all purpose flour
1 t salt
3/4 t baking soda
1 cup chocolate chips
1 cup coarsely chopped peacans (opt)

Heat oven to 375. Combine crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture until blended. Stir in choc. chips. Drop rounded teaspoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake for 8-10 minutes for chewy cookies, 11-13 for crisp ones. DON'T OVER BAKE!

Girl Scout Samoa Cookies

6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14-oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi-sweet or milk chocolate chips
In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches
220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.

3 Musketeers Bars

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft-crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9-inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

Jenn's "Infamous" Chocolate Chip Cookies

When I was in high school, I found a recipe for chocolate chip cookies. Every time I made them, people asked for the recipe. I have changed the recipe a bit, and they are even better! I hope you enjoy them!

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3-3 1/4 cups flour
2 cups chocolate chips

Preheat oven to 350 degrees. Cream the margarine. Add the sugars and cream really well (for a couple of minutes). Add the eggs and vanilla and cream again (1 minute). Add the baking soda and salt. Add the flour--I add enough that I can roll rounded teaspoonfulls in my hand without getting overly sticky--the batter/dough will be very thick. Add the chocolate chips. You can either roll rounded teaspoonfulls in your hand, or just drop rounded teaspoonfulls on a lightly greased cookie sheet. Bake for 10 minutes. After they are cooled, keep them in a tightly covered container. I hope you enjoy these!

Cracker Jack

(This is a non-sticky carmeled popcorn recipe-so so tasty!)

Popcorn

1 Cup Brown Sugar

1/2 Cup Butter

1/4 Cup Karo Syrup

Brown Paper Bag from grocery store

Pop about 3 batches of popcorn (approx. 1/3-1/2 of a brown paper bag).

Mix Sugar, Butter, and Syrup. Microwave 3 minutes stirring after each minute. Microwave 2 min. without stirring. Pour over popcorn in bag and microwave another 3 minutes shaking well after each minute. Put in a bowl and stir occassionally as it cools to break up the clumps.

Note: I have found that you have to experiment a bit with the microwaving times with each microwave. Some only take 45 sec. instead of the minute and some take a bit longer than a minute. If you know your microwave cooks hot start off with 45 sec.

Zucchini Brownies

I have made these quite a few times this past summer with zucchini from my garden. I've experimented a bit with this recipe, too, with regards to trying to come up with a semi-healthy treat. I'll give you the recipe and then at the bottom give you the different variations I've tried.

2 cups flour
1 1/4 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1/2 cup cocoa
2 cups shredded zucchini
1/2 cup oil
2 tsp vanilla
1/2 cups nuts (optional)
**

Sift dry ingredients together. Add oil, squash, vanilla, and nuts. Spread batter into greased cookie sheet. Bake for 18-20 minutes at 350 degrees. Frost, if desired. You can also spread batter in a 9"x13" cake pan, for more of a cake-like brownie. You'll have to increase the cooking time to 25-30 minutes.

Chocolate Frosting
1/3 cup butter or margarine
1/3-1/2 cup cocoa (depending on if you like more or less chocolatey taste)
1 tsp vanilla
dash of salt
2-4 TBSP milk
powdered sugar (2-3 1/2 cups)

Cream the butter well. Add the cocoa, vanilla, salt, and milk. Cream well again. Add powdered sugar 1/2 cup at a time, mixing well after each addition. Depending on the consistency you want in your frosting, determines how much powdered sugar to add. I like my frosting thick, when the beaters leave a definite shape while beating, then its thick enough for me. Use your own judgement (sorry, not real helpful, but that's how I mkae a lot of things). Frost brownies and cover.

My changes:

**For some reason, I always need to add a little milk to the brownie batter because it isn't quite moist enough. I usually add 1/3 cup milk.

I have also substituted applesauce for the oil. It makes the brownie slightly sticky to touch, but if you frost the brownies, there isn't a big difference.

I have also substituted whole wheat flour for part of the regular flour. I've only done half and half so far, but next time I make them, I'll try doing them completely with whole wheat flour.

And, I have combined the two substitutions--the applesauce and the wheat flour, and they really aren't too bad. But, I always frost them, so that kind of takes away the whole trying-to-be-healthy deal. Oh, well, some healthier substitutions are better than none!

The Ultimate Cheesecake

Crust: 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1 stick unsalted butter, melted

Filling: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 eggs 1 cup sugar 1 pint sour cream 1 lemon, zested 1 dash vanilla extract

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Recipe from Tyler Florence, Food Network

I made this for Kyler's Birthday and people seemed to enjoy it.