Mom's Cinnamon Rolls

1/4 cup sugar
1/4 tsp salt
1/4 c. butter~melted
2 T. yeast~I used instant if you do you mix the yeast with the flour before mixing with rest of ingredients
1 1/2 tsp vanilla
2 cups warm water

If using regular yeaast mix the above ingredients and let set until bubbly(about 10 minutes) If using instant yeast~mix the yeast with 1 cup flour and set aside. Place the above ingredients in your mixer and mix well. Add:
1/2 cup sugar
1 cup flour with yeast in it
Plus 5 cups more flour
Mix until well combined and mixture is a soft dough. Place dough in a lightly oiled bowl, cover and let raise 1 hour or until double in size. While dough is raising, melt 1 stick of butter in a saucepan then add 2 cups brown sugar to the butter and cook a couple of minutes until mixture is thick. Punch down and roll out into a rectangle. Spread the butter sugar mixture over the rolled out dough and spread evenly. Sprinkle with Cinnamon. Roll up the dough. Cut in even 1-2 inch rounds. Place in a greased pan~cookie sheet or 9x13 pan~so they are fairly close to each other. Cover and let raise until double in size~about 30 minutes. Bake in a 350 degree oven for 20 minutes or until golden brown

Frost them with cream cheese frosting:

2-8 oz each of cream cheese, softened

1 stick butter

2-4 cups powdered sugar

1 tsp vanilla or lemon extract(my mom likes the lemon but I like vanilla)

Cream the butter and cream cheese together until well combined. Add the sugar~I usually use 2-3 cups sugar because I like strong cream cheese flavor but if you don't then use the 4 cups of sugar. Add the vanilla. and frost your cinnamon rolls

Thanks Shawnna

Knock You Naked Brownies

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.

Thanks Shawnna

Best Banana Bread

1/2 cup butter

1 cup sugar

2 eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup very ripe banana (3)

1/2 cup sour cream

1 tsp vanilla

Preheat oven to 350. Butter a 9x3 inch loaf or 4 small ones. cream the butter sugar until light and fluffy. add eggs, beat well. Stir in dry ingredients. Blend well. Add bananas, sour cream and vanilla. Stir well. Pour into pans, bake 1 hr or until toothpick comes out clean.

Over night Sticky buns

Over night Sticky buns

18-20 rhodes frozen rolls 1 box butterscotch cook and serve pudding

3/4 c. brown sugar 1/4 c. white sugar

1/2 c. melted butter

Put rolls in a greased bundt pan. Mix sugars and pudding mix together. sprinkle sugar mixture over rolls. Pour melted butter over rolls. Set rolls in a warm place over night to rise. In the morning preheat overn to 350 and bake for 25 min. immidiatetly remove from pan.

oreo truffles

oreo truffles

1 pkg oreos (NOT DOUBLE STUFFED) 1-8oz pkg cream cheese softened

appx 1 1/2 c.- 2 c. Melted chocolate (for dipping) can be apeels or chips and any flavor

Crush oreos into fine crumbs, either with food processor, blender, or rolling pin and ziplock bad. In a mxing bowl, mix oreos and cream cheese til well blended. refridgerate for atleast 1 hr til dough stiffens. roll into small balls and dip in chocolate. If the melted chocolate is a little too stiff, melt in 1 T. of shortening. Keeping the oreo dough chilled is the best way to keep them from falling apart while dipping.

By Shawnna Oblander

easy no bake cheesecake

easy no bake cheesecake

1- 8oz pkg cream cheese softened 1- 8 oz tub of cool whip

1/4 c. powdered sugar 1 t. vanilla

1 graham cracker pie crust

Mix cream cheese and powdered sugar together until blended. Add vanilla. Fold in coolwhip. pour into pie crust and let set in fridge for atleast 2 hours or until set. Serve with favorite pie topping.

By Shawnna Oblander

Fondant

This recipe is from about.com.

Marshmallow Fondant is an easy fondant made of marshmallows, water, and powdered sugar. It’s simple to make, and many prefer the taste over regular fondant, since it tastes like very sweet marshmallows. You can use marshmallow fondant as you would regular fondant, to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places, so it doesn’t hold up as well as regular fondant when placed over frosting and refrigerated for days. This recipe yields 1.5 lbs of fondant, and can easily be halved or doubled.

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Megan's Orange Glaze Cake

Yellow Cake Mix
Lemon Instant pudding
4 eggs
1 1/2 c milk
1/2 c butter
Mix all ingredients. Grease and flour bundt pan. Bake at 350 for 45 min. While still hot poke with fork all over. Pour hot orange glaze all over.
Glaze:
2 Tbs. butter
1 c powdered sugar
2 tbs orange juice (condensed-not prepared)
2 tbs. hot water

Chocolate Peanut Butter Bars

My Sister brought these bars over one day and I just had to have the recipe. Turns out its on allrecipes.com. They are the easiest bars to make ever. They are also really rich so cut them small. I like them right out of the fridge nice and cool.

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Bars

I found this recipe on allrecipes.com. I have made it several times. They are so yummy! They are good for a large crowd.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/3 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup confectioners' sugar
• 1/4 cup peanut butter
• 3 tablespoons milk

Directions

1. Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.

playgroup granola bars

This recipe is on all recipes. I have been looking at different kinds of bars and this one turned out pretty good. It was not crumbly like other granola bars just soft. Maybe I could have cooked it longer. Mine were not hard.

Ingredients

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional) I did craisins
  
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil (I used applesauce)
  
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F . Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Brownies

Yummy Chocolate muffin brownies, like Costco ones! I dont like cakey brownies but this one was good. I will try it with 3 eggs next time to see how it goes.

Ingredients

• 10 tbls of cocoa powder
  
• 3/4 cup butter
• 1 1/2 cups white sugar
• 4 eggs ( for muffins) 3 for fudgy
  
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chocolate chips
  

Directions

1. Preheat oven to 350 degrees F
   
2. Stir all ingredients in together.
3. Pour in muffin tins. Bake 20 mins (do not overbake).

Light and Fluffy no-bake Cheesecake

This recipe is from Shawnna. It sounds really yummy!

1-8oz pkg cream cheese softened
1-tub (reg size) cool whip
1/4 c. white sugar
1 tsp vanilla
1 graham cracker pie crust

Mix cream cheese and sugar together until smooth (so there aren't any sugar crystals). Fold in cool whip and vanilla. Make sure that the bottom of the bowl gets thoroughly mixed. Pour/scrape mixture into pie crust. Let set in fridge for at least 2-3 hours to completely set. Top with favorite pie topping and enjoy. Also if you like a less sweet cheese cake, I only add half cool whip, and add equivalent of the other half of cool-whip of sour cream, usually a cup and a half or so. By doing that it makes the cheese cake a little less fluffy as well.

Pumpkin somethin'

I love making this cake around the holidays. I got this recipe from David's (bro-in-law) mother. Its not thick like pumpkin pie, way easier to make, I like it better! I did half walnut other half without. This is a delicious cake!
Ingredients

* 1 (15 ounce) can pumpkin puree
* 1 (12 fluid ounce) can evaporated milk
* 3 eggs
* 1 cup white sugar
* 4 teaspoons pumpkin pie spice
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.

Sour cream sugar cookies

These Cookies are so good, so is the dough! I like this recipe better than regular sugar cookies.
Ingredients:
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt

1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
Directions

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Chocolat Chip Cherry Cake

I made this for my mom's B-day. It was so rich and moist I couldn't stop eating it.
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (21 ounce) can cherry pie filling or like 20 maraschino cherries and some juice
* 1 teaspoon almond extract
* 2 eggs
* 1/2 cup semisweet chocolate chips

Frosting (or buy store bought)
* 1 cup white sugar
* 5 tablespoons butter
* 1/3 cup milk
* 1 cup semisweet chocolate chips

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.