Fluffier Cinnamon Rolls (from a can)

2 large cans Grands cinnamon rolls

3/4 c. heavy whipping cream

6 T. butter, melted

3/4 c. brown sugar

2 t. cinnamon

Icing:

icing included in cinnamon rolls

2 oz. cream cheese, softened

2 T. butter, softened

1/2 t. vanilla or maple extract

1 c. powdered sugar

3/4 c. chopped pecans, optional

Preheat oven to 350. Spray 9x13 dish/pan. Open cinnamon rolls and arrange in pan, separating them enough that they have room to rise. Set aside icing. Pour heavy cream over and around the rolls until it covers the bottom of pan. Combine melted butter, brown sugar, and cinnamon. Stir until combined. Spoon over rolls. Cover with aluminium foil. Bake 30-40 minutes until lightly browned on top and cooked through. (remove the foil during the last 5-10 minutes if they aren't brown enough).

Beat cream cheese and butter with a hand  mixer until creamy and smooth. Add vanilla or maple extract to the icing and mix well. Scrape the bottom and sides of the bowl, then mix in powdered sugar until combined. Let the rolls cool for 3-5 minutes before topping with prepared icing (or you can just use the icing that came with the rolls). Serve warm. 

Add fresh fruit or filling before adding cream and baking. Add chopped nuts to the brown sugar and butter mixture. You could even do this first, placing the cinnamon rolls on top. After baking, flip the whole thing upside down for easy sticky buns. Yum!

Strawberry Cookies

15.25 oz. box strawberry cake mix

1/2 c. butter, softened

2 eggs

1 t. vanilla or strawberry extract

1/2 c. vanilla or cheesecake chips

red and pink sprinkles, optional

Drizzle:

1/2 c. white chocolate chips, milk or dark chocolate works too

1 t. coconut oil, optional (the oil will cause it to be shinier)

Preheat oven to 350. Line baking sheets with parchment paper. Combine cake mix, butter, eggs, and extract. Fold in white chips. Scoop 1 1/2 T. of dough and roll into balls. Place on baking sheets, 2" apart. Press down to flatten, or leave them tall. They will cook nicely either way. Baking them tall keeps them from spreading as much.  Bake 9-11 minutes until edges are set and centers are slightly underbaked. Let the cookies cool for 5 minutes then transfer to cooling racks. Combine drizzle ingredients and microwave in 30 second intervals, stirring in between each one, until smooth. Drizzle over cooled cookies with spoon or piping bag (ziploc bag with corner snipped off). Decorate with sprinkles while drizzle is wet. Allow the cookies to set at room temperature for 10-15 minutes, or chill until chocolate sets. Enjoy! Store in covered container.

*Can be made with other cake mix flavors

Lemon Fluff Bars with Marshmallow Meringue

1 pkg. Krusteaz Meyer lemon bars, prepared and baked as directed

3 egg whites

1/8 t. cream of tartar

7 oz. marshmallow cream

Prepare marshmallow meringue while bars are baking. Place egg whites and cream of tartar in mixing bowl. Beat until stiff peaks appear. Add marshmallow cream. Beat until stiff peaks form. Spread over top of prepared bars. Place back in oven for 10-13 minutes, or until meringue begins to brown. Cool completely. Cover & store refrigerated.

Peanut Butter Blossoms with M&M's

1 c. SR flour

1/3 c. butter, melted

1 c. brown sugar, packed

1 egg, beaten

1 T. vanilla

1 1/4 c. peanut butter M&M's

Preheat oven to 350. Spray 8x8 pan. Combine melted butter and brown sugar. Add flour, egg, & vanilla. Mix well. Fold in M&M's. Press dough into pan. Bake 20-25 minutes. Cut into squares. Enjoy!

Cranberry Orange Cookies (from a mix)

1 pkg.  Krusteaz cranberry orange muffin mix

1/3 c. butter, melted

1 egg

1/4 c. brown sugar

2 T. water

1 can cranberries, undrained (included in the mix)

1/2 c. white chocolate chips

Preheat oven to 375. Line cookie sheets with parchment paper. Combine muffin mix, butter, egg, brown sugar, and water, just until blended. Stir in cranberries and chips. Drop by rounded tablespoonfuls onto cookie sheets, 2" apart (or stand tall to keep from spreading into each other). Bake 11-14 minutes, rotating pans halfway through. Cool completely on sheets before serving.

Crockpot Hashbrown and Ham Casserole

32 oz. frozen shredded hashbrowns

1 c. milk

1/2 c. chopped frozen onion, optional

seasoning, optional : dry mustard, garlic powder

chicken broth, if needed (if it's too dry)

16 oz. chopped ham

8 oz. + shredded Monterey Jack, or sharp cheddar cheese

12 eggs

1 t. salt

1/2 t. pepper

Combine all ingredients in lined crockpot. Cover and cook 7-8 hours on low (or overnight). I make this for Christmas morning. Served with sausage balls, fruit, bacon, waffle cakes, or french toast sticks, yogurt, coffee, tea, cocoa, etc...

Crockpot Doughnuts

1 can biscuits

1 c. light or dark brown sugar

1 T. cinnamon

1/2 stick butter, melted

powdered sugar, optional

chopped pecans, optional

Grease bottom of crockpot with the butter, or use liner. Combine sugar and cinnamon. Cut biscuits into quarters and toss in sugar mixture. Place in crockpot. Cover with paper towels and cook on high for 2 hours. Cool for 3 minutes, dust with powdered sugar and serve.

I doubled the recipe, used a liner, placed all the cut up biscuits in the bottom of crockpot, (after rolling in the cinnamon sugar mixture), poured remaining sugar mixture over top and poured melted butter over top. I did not use the pecans, but if I did, this is where I would add them. I placed the paper towels under the lid, not on top of the biscuits, to keep moisture off the biscuits and ensure a tighter seal. Cool for 3 minutes before serving. I did not dust with powdered sugar. Every one loved them!

This is a lot like my pull apart bread that's baked in the oven.

1st pic: cut up coated biscuits in lined crockpot; 2nd pic: melted butter poured over top of biscuits; 3rd pic: paper towels place under lid; 4th pic: after 2 hours; 5th pic: ready to eat! Yum!

Condensed Milk Oreo Brownies (Ooey Gooey)

3/4 c. butter, melted

14 oz. can condensed milk

3/4 c. semi-sweet/dark chocolate chips, chopped

2 eggs, room temperature

1 egg yolk, room temperature

1 T. vanilla

1/4 c. light or dark brown sugar

1/4 c. sugar

1/2 c. plain flour

1/4 c. cocoa powder

1/4 t. salt

1/4 c. milk chocolate chips

10 Oreos, broken in pieces

Preheat oven to 350. Line or spray 8x8 pan. Set aside. In a medium size pan, over low heat, melt butter. Add condensed milk. Stir with a whisk. Add dark chocolate chips. Continue mixing until everything is smooth and melted. Remove from heat and set aside. In a large bowl, beat the eggs, egg yolk, vanilla, and sugars. Whisk vigorously for 2 minutes until light and fluffy. There should be bubbles forming. Add in chocolate mixture and gently fold together. Do not overmix. Add in flour, cocoa, and salt. Continue mixing until no streaks appear. Toss in broken Oreos and milk chocolate chips. Mix for a few seconds. Pour into pan and spread evenly. Bake for 25-40 minutes until toothpick comes out slightly fudgy. If it is wet with batter, continue baking. Once it is done, slightly open the oven door for 10 minutes. Allow the hot air to come out. Then remove the brownies from the oven and allow to cool before slicing. *These brownies were really gooey, almost as if they weren't done. Next time I'll let them cook longer and forego letting them cool in the oven. (I baked them for 45 minutes.)

 Brownies can be sliced with a plastic knife while warm and they will not tear. 

Easy Chocolate Chip Cookies with M & M's

Pillsbury chocolate chip cookie dough (in roll or bucket)

M & M's

Using a small scoop, place dough balls on lined cookie sheet. You can add M& M's now, or wait til after they are done baking. Bake as directed on cookie package. If you put m&m's on before baking, you'll only be able to fit 2 in the dough. If you add them after baking, you'll be able to get more m&m's in but you'll have to work quickly before the cookies set up.

Adding the m&m's after the cookies have baked, makes a chewier cookie.

picture of cookies after baking:

Pistachio Bread without Sour Cream

15.25 oz. yellow cake mix*

1 c. hot water

4 eggs, at room temperature

2-4 drops green food coloring

3 (3.4 oz. each) boxes instant pistachio pudding

1/2 c. oil

red and green sprinkles, optional

1/4 c. chopped pistachios, optional

Preheat oven to 350. Spray loaf pans, if using. I like using silicone pans for easier cleanup. Do not spray the silicone pans, nothing is needed, but you can use butter or oil on them if you'd like. In a large mixing bowl, combine cake mix*, pudding mix,  hot water, oil, eggs, and food coloring. Whisk until fully combined. Add pistachios if using, whisk additional 1-2 minutes. Transfer batter to prepared pans  and top with sprinkles. For the mini bundt pans you'll need to the place the sprinkles in before the batter. If using the silicone pans, place on cookie sheet for stability. Bake 40-45** minutes or until toothpick comes out clean. Let cool before removing from pans.

*Cake mixes used to come in 18 oz, then they started packaging them in 15.25 oz. boxes, and now some are packaged as 13.25 oz. You will need to make adjustments by adding 1/3 c. more cake mix to make up the difference. (for a 15.25 oz. mix. If you're wanting to make an 18 oz. cake mix, you'll need to add 1 c. cake mix to a 13.25 oz. package, and 2/3 c. cake mix to a 15.25 oz. package.

**I baked in mini loaf pans for 45 minutes; I baked in micro mini loaf pans for 30 minutes.

first pic: batter in silicone pans; 2nd pic: baked wreaths; 3rd pic: baked loaves; 4th pic: goodie tray reading for gifting!

These are so festive looking for Christmas!

Goodie tray (2024) eggnog bread, chocolate covered cherry (with cream center), cups of cocoa treats, mini cranberry orange muffins, crockpot almond bark, chocolate covered toffee balls, and pistachio bread.