Easiest Ever Cinnamon Roll Bites

1 can Pillsbury cinnamon or orange rolls

Preheat oven to 375. Cut each roll into 4 pieces. Place separately on sprayed cookie sheet. Bake at 9-11 minutes until golden brown. Microwave uncovered icing for 10 seconds. Place half of rolls in serving dish and drizzle with half the icing. Add remaining rolls and icing. Serve warm. Perfect for little hands!

Easiest Ever Cinnamon Rolls

1 pkg. yeast*
1 c. warm water
1/4 c. powdered milk, or buttermilk
1/2 c. sugar

1/4 c. oil
1 egg
4 c. SR flour*
Filling:
1 c. sugar
3 t. cinnamon
3/4 c. finely chopped pecans (I use Fishers cookie pieces) optional
1/2-1 stick butter, room temperature
Glaze:
2 c. powdered sugar, sifted
1 t. vanilla
3-4 t. warm water

Dissolve yeast in warm water. Allow to sit 5 minutes. astir until all yeast is dissolved. Place powdered milk, sugar, oil & egg in bowl. Add yeast mixture. Slowly add in 1 1/2 c. flour and work in until smooth. Gradually add 2-2 1/2 c. flour until the right consistency, easy to handle. Cover and let rest for 5 minutes. Knead the dough onto a floured surface until smooth. Put dough in a large bowl with oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size. On a floured surface, knead the dough until smooth and roll out into a large rectangle. Generously spread room temperature butter over top of dough. Combine cinnamon and sugar and sprinkle evenly over the buttered dough. Sprinkle pecan pieces over top. Beginning at the widest side (longways), roll up dough as evenly and tightly as possible. Cut into 1" rolls using cooking twine. Place on sprayed cookie sheet or baking dish. Cover and set in warm, dry place until doubled in size. Bake in preheated 350 oven for 20-30 minutes. Make glaze by adding vanilla to powdered sugar. VERY slowly add water a teaspoonful at a time until the consistency you like is reached. Remove rolls from oven to cool, drizzle with glaze while still warm. Yummy!

* I have not made these rolls so I can't attest to the way they turned out made by this recipe. I would think if you used yeast you would use plain flour, not self rising. Or if you used the SR flour you'd just omit the yeast. I'll do some research and see what I can find and I'll adjust the recipe if it needs to be done. Yeah, it looks like in every recipe I checked, that you use either yeast with plain flour or omit the yeast with SR flour.

Coca Cola Cake

1 c. Coke, not diet!
1/2 c. oil
1 stick butter
3 T. cocoa
2 c. sugar
2 c. SR flour
2 eggs
1/2 c. buttermilk*
1 t. vanilla
Frosting:
1 stick butter
3 T. cocoa
6 T. milk
1 t. vanilla
3 3/4 c. powdered sugar

Preheat oven to 350. In a saucepan, combine coke, oil, butter, and cocoa. Bring to a boil. In a bowl, combine sugar and flour. Pour the boiling coke mixture over flour mixture and beat well. Add the eggs, buttermilk, and vanilla and beat well. Pour into sprayed 9x13 pan and bake 20-25 minutes.Cool cake 10 minutes before frosting. Make frosting while cake is cooling. Combine butter, cocoa and milk in saucepan. Heat until butter melts. Beat in remaining ingredients and pour over warm cake. Enjoy!

*1 T. lemon juice or vinegar mixed with milk is a good substitute for buttermilk. You can also use sour cream thinned with a little milk, or water.

Peanut Butter "Cheese Ball"

8 oz, cream cheese, softened
1 c. powdered sugar
3/4 c. creamy peanut butter, not all natural!
3 T. packed brown sugar
10 oz. pkg. chocolate chips, or mini chips
apple slices, celery sticks, graham cracker sticks, etc..for dippers

Beat all ingredients together, except the dippers and chocolate chips. Spoon onto large piece of plastic wrap. Bring up all 4 corners and twist tightly, should form a ball shape. Freeze for 1 1/2 hours, until firm enough to keep shape. Place chips in flat dish. Remove plastic wrap and roll ball in chocolate chips to completely cover. (You may need to press the chips into the ball.) Place ball on serving dish, cover, and freeze 2 hours*until firm. Serve with dipper items. *If frozen overnight, thaw at room temperature 20-30 minutes before serving.

Halloween Mud Bars

1 c. + 2 T. SR flour
3/4 c. packed brown sugar
1 stick butter, softened
1 t. vanilla
1 egg
2 c. chocolate chips, divided
1/2 c. pecans, chopped
candy corn

Preheat oven to 375. Spray 9" square pan. Combine sugar, butter, and vanilla until creamy. Beat in egg. Gradually beat in flour. Stir in 1 1/4 c. chocolate chips and nuts. Spread in pan. Bake 20-23 minutes. Sprinkle with remaining chips. Let stand for 5 minutes until shiny and spread evenly. Top with candy corn. Cool completely. Refrigerate 5-10 minutes until set. Cut into bars.

Mint Chocolate Almond Bark

1 2/3 c. mint chocolate chips
1/3 c, coarsely chopped toasted almonds, or chopped pretzels (I have also added toffee bits too)

Preheat oven to 325. Line baking sheet with foil or parchment paper. Pour chips onto baking sheet, so that they touch each other in a single layer. Bake 1-3 minutes until shiny. Remove from oven and swirl with the tip of a butter knife. Sprinkle with nuts. Hold sheet 3" over counter and drop onto counter to settle nuts. Refrigerate for 1 hour until firm. Break into pieces. Store in covered container.

Coconut Snowball Cookies

8 oz. cream cheese, softened
8 oz. crushed pineapple, well drained
1 c. chopped pecans
3 c. coconut

Beat cream cheese and pineapple. Fold in pecans. Cover and refrigerate for 1 hour. Roll into 1" balls and roll into coconut. Refrigerate 4 hours or overnight. Makes about 2 dozen.

Chocolate Cherry Cola Cake

10 oz. maraschino cherries, drained, chopped, reserve 1/4 c. liquid
1 devil's food cake mix
1 c. cherry cola, I used cherry Pepsi
1/2 c. oil
3 eggs
12 oz. container fluffy white frosting
1 c. marshmallow creme
24 stemmed maraschino cherries, drained, for garnish, if desired

Preheat oven to 350. Spray bottom only of 9x13 pan. Beat cake mix, cola, oil, eggs, and reserved liquid on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in chopped cherries. Pour into pan. Bake 35-43 minutes or until center is done. Cool completely for 1 hour. Combine frosting anf marshmallow creme until smooth, Frost cake. Garnish with stemmed cherries if desired.

Eggnog Trifle

1 1/4 c. cold milk*, I used 1%
1 small pkg. vanilla instant pudding mix, regular or sugar free
4 T. orange juice, divided
1/8 t. ground nutmeg
8 oz. whipped topping, thawed
13.6 oz. prepared pound cake, or angel food cake
1/4 c. sliced almonds
3 c. strawberries, halved

Pour cold milk into large bowl and add pudding mix, 2 T. orange juice, and nutmeg. Beat with wire whisk for 1 minute. Gently stir in whipped topping. Slice cake into 4 pieces and sprinkle remaining orange juice over evenly. Cut cake into 1" cubes. Place 1/2 the cake in bottom of clear straight sided bowl. Spoon 1/2 of whipped topping mixture over top. Top with strawberries and almonds. Layer remaining cake and whipped topping mixture over strawberries. Refrigerate until ready to serve. Store in refrigerator.

*I'm going to try this someday with eggnog instead of milk.

Chocolate Cherry Snowballs

1 c. butter, softened
1 c. powdered sugar, divided
1/2 t. almond extract
2 c. plain flour
1/4 t. salt
1 c. candied cherries, finely chopped
1/2 c. chocolate chips, your choice or chocolate almond bark

Preheat oven to 400. Beat butter in medium speed until fluffy. Gradually beat in 1/2 c. powdered sugar. Stir in almond extract. Combine flour and salt. On low speed, beat flour mixture into butter mixture until well blended. Stir in cherries. Shape dough into 1" balls and place on cookie sheet 2" apart. Bake 9-11 minutes until edges just start to brown. Cool slightly. Roll each cookie in remaining powdered sugar and cool completely. Melt chocolate chips in a microwave safe plastic bag or melt almond bark in microwave as instructed. Drizzle melted chocolate over cooled cookies. Place cookies in refrigerator to set up faster if desired, before stacking in covered container.