Cinnamon Roll Cake

CINNAMON ROLL CAKE

This is super DELICIOUS... and my favorite part is that i already had most of the ingredients on hand... i am always looking for easy last minute dessert ideas, and usually on Sunday when i cant run to the store and i don't have a wonderful neighbor to borrow stuff from=)!! I stole it from this blog, if you want pictures...

http://pearls-handcuffs-happyhour.blogspot.com/2011/11/breakfast-or-dessertyou-make-call.html

For the cake batter:

3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

Now, mix together the flour, salt, sugar, baking powder, milk, eggs, and vanilla in a medium sized mixing bowl. SLOWLY mix in the melted butter.

In a separate bowl, mix together the ingredients for the topping until well combined.

In a small bowl, mix together the ingredients for the glaze and set aside.

Grease up a 9x13 baking dish and pour the batter inside. Drop the topping mixture evenly over the batter and swirl with a knife to get an even spread.

Bake at 350 for about 28-32 minutes. Remove from oven and let cool for about 10-15 minutes.

Ummm…I put a couple of holes in it just to make sure it was done…
Now drizzle the glaze over the top of the cake.

SO GOOD!! Would be so good for a little breakfast TREAT!! YUM!!

EASIEST PUNKIN COOKIES AND MUFFINS

1 box cake mix (spice and yellow are best)
1 regular can pumpkin

Mix well.
Add chocolate chips if desired.

For muffins :
Place in muffin tins and bake at 350 degrees for 20 minutes.

For cookies:
Place on baking sheet, and bake at 350 for 10 -13 minutes

Voila!

5 Star Double Layer Pumpkin Cheesecake

Ingredients:
16oz of softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Directions:
1. Preheat oven to 325degrees

2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight. Cover with whipped topping before serving.

Omlette Bread

Tube of refridgerated dough (rolls, crecents)
eggs (about 3-4)
cheese- shredded or cubed
breakfast meat of your choice (ham, sausage, -I used deli turkey)-cubed or chopped

*Butter a bread pan.
*Crack the eggs and put them into a small bowl. Add a sprinkle of salt and pepper.
*Cut the rolls into quarters and dip them in the eggs then place them in the bread pan with some of the meat and cheese mixed throughout. When all of the dough is dipped and layered in the pan, dump the remainder of the eggs in the pan and top witht the rest of the meat, then top with cheese.
*Bake at 350 for about 20-30 min or until egg is completely cooked.

* I just made this recipe up but it was really yummy. Next time I plan to add some more ingredients like mushrooms, onions, green peppers,...

Hope you enjoy:)

Monkey Bread

Ingredients:

2 tubes refridgerated Pillsbury Grand rolls
1-2 boxes of instant butterscotch pudding
brown sugar
sugar
cinnamon
butter
cream cheese frosting

Directions:

-Melt butter in one bowl. In a seperate bowl mix the pudding powder, sugars, and cinnamon together.
-Cut each grand roll into quarters, dip in melted butter, then in the pudding/sugar mixture.
-Butter a bundt pan and lightly coat with some of the pudding/sugar mixture. Place the dipped rolls into the bundt pan and cook at 350 for about 20-30min.
-Spread the frosting on the top of the cake.

*Sorry I don't have measurements for the ingredients. I used 1 box of pudding with about the same amount of sugar, and about half that amount for the cinnamon and brown sugar. (it just depends on what you like:) I also warmed up the frosting and put it on the warm cake so that it melted through all of the cracks and made it all gooey.

When ready to eat just pull apart and enjoy.

ROCKY ROAD CAKE IN THE CROCK POT

1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse


Directions:

1 Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

6 Spoon into dessert dishes, and serve with ice cream, if desired.

Banana Bread

Banana Sour Cream Bread (The BEST evah!)


Original Recipe Yield 4 - 7x3 inch loaves (1 batch usually makes 2 large loaves and about 8 mini loaves OR I also like to make it in a bundt pan- less pans to wash :)


Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

**Streusel topping (don't be stingy- this is the good stuff) : melted butter (1/2 cup-ish), brown sugar, pinch of cinnamon, sometimes a bit of white sugar and chopped nuts if you like them. It should be a paste consistency. Sprinkle on top of each loaf. I like to barely push it into the batter with a spatula



Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. (I don't mix nuts in my batter, but I do like to add some chopped pecans to the streusel I put on top) Divide into prepared pans. Add streusel on top.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. If the top starts looking too brown before the middle is done, put some tin foil on top of the loaves so it doesn't get over-done. I use a sharp knife and stick it in the center to test doneness, it doesn't have to come out completely clean, if there is a slight crumb, it should be ready to come out of the oven. Let cool in the pans for a good amount of time; about 30 minutes to an hour.(If you are baking mini-loaves, they are usually done in about 30 minutes).