Orange Rolls

This is what we made for Breakfast this Holiday weekend. So yummy even the following day they are still googy and yummy. So good. I highly recommend making them.


1/2 cup really warm water(bath water temperature)
3 1/2  tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 vegetable oil
4 eggs
6-8 cups flour
For the Filling 
3/4 cup melted butter
1 1/2 cups sugar
zest of one orange

1. In a cereal bowl mix the yeast with the really warm water. Adding a pinch of sugar will also make it raise faster. Set aside for later.
2. Mix in a Bosch or other mixer, the canned milk, sugar, and salt. 
3. Add in the 1 cup of boiling water, followed by the oil. 
4. Add the eggs one at a time. 
5. Mix in the yeast mixture that was set aside. 
6. Mix in the flour until the dough pulls away from the sides of the bowl. 
7. Spray the counter with Pam spray to keep the dough from sticking. Roll out to about 15 by 12 inch span. Basically you need to roll it out to the size of a cookie sheet. 
8. After the dough is rolled out make the filling by melting the butter and mixing it with the sugar. To zest the orange use the finest part of a cheese shredder. 
9. Spread the filling over the dough evenly. 
10. Roll the dough up from the longest side. 
11. With a serrated knife cut the roll in half, then cut each half again then cut each section in half again until you have about 18 equal rolls. 
12. Spray a 12x15 inch cookie sheet with pam spray and put each roll in the cookie sheet about 1/2 inch apart. 
13. Let them rise about 20 minutes. Preheat the oven during this time they are raising to 375 degrees. 
14. Bake for 25 minutes. 
15. Let cool and frost with butter cream frosting found here

Slow Cooker Chocolate Lava Cake

I first tasted this dessert at my sister Samantha house in Grace So worth the wait. I adapted it from Betty Crocker.

For Cake
1 box chocolate cake mix
3 eggs
1 1/4 cup milk
1/2 cup vegetable oil
For the Topping
1 3.9 ounce box chocolate instant pudding
2 cups milk
12 ounces chocolate chips

1. Spray slow cooker with cooking spray. Mix Cake ingredients together in a mixing bowl. Pour into slow cooker.
2. In Medium Bowl beat pudding mix with the 2 cups milk with electric  mixer for about 2 minutes.   Pour over cake batter in slow cooker. Do not mix. Sprinkle chocolate chips over the top. 
3. Cover and cook on high for 2 to 2 1/2 hours. Serve with ice cream. It is so good.

Slow Cooker Rice Pudding

this rice pudding is so easy. Kids could even help make it. I love how custard like it is. Raisins would also be great mixed in too. I adapted it from food.com

3/4 cup long grain rice

3 cups milk

3/4 cup sugar

1 teaspoon cinnamon

3 tablespoons butter

1/4 teaspoon salt

1. Rinse rice under cold water in a colander. 
2. Spray slow cooker with cooking spray and put rice in it followed by the milk, sugar, salt, cinnamon and butter. 
3. Cook on high for 3 hours, or until rice has absorbed the liquid. 
4. Spoon into dessert bowls and top with whipped topping and additional cinnamon or mix in raisins. Yummy. 

Dulce de Leche Bars

I must first say Yum Yum. I tried these at my mom's and they are fantastic. You will love them too.

1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar
1/4 teaspoon salt
1 cup butter softened
1-13.4 ounce can Dulce de Leche sause (found in the Mexican or Hispanic section in Walmart)
1 cup or more English toffee bits

1. For the crust mix together the flour, oatmeal, brown sugar, salt and softened butter until they are crumbly. Reserve one cup for the topping and press the rest in the bottom of a 9x13 inch cake pan. Bake at 350 degrees for 15 minutes.
2. While the crust is in the oven, soften the Dulce de Leche sauce on the stove in a small sauce pan over low heat or heat in a double broiler. 
3. Once crust is out of the oven pour sauce evenly on top.
4. Mix the toffee chips in with the reserved topping and sprinkle on top of De de Leche sauce layer. Bake for another 25 minutes. Cool and cut into 24 pieces and enjoy.

Spice Cake

I'm not sure where my mom got this recipe, but it is one of my favorite spice cakes.

1 1/4 cup of flour
1 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/4 cup of cornstarch
1 teaspoon of baking soda
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of water
1 tablespoon of vinegar
1/3 cup of oil

1. Preheat the oven to 350.
2. Mix together all the dry ingredients in bowl.
3. Add in the vinegar, oil and water.
4. grease a 7x11 inch pan.
5. Pour batter in the pan, and bake for 30 minutes and let it cool to room temperature.
6. Frost with either cream cheese frosting or butter cream frosting. Yum

Hot Fudge

This recipe has been in my mom's cookbook for years. It is the best fudge recipe I've ever tried, and I've tried many. I keep coming back to this recipe. It is great on Ice cream or just eat it by the spoonful. Either way it is Yummy.

2 cups sugar
3 heaping tablespoons flour
3 tablespoons cocoa
1 teaspoon salt
1-12 ounce can of evaporated milk
1 tablespoon vanilla
1/2 cup butter(it has to be butter not margarine)

1. In a pot on the stove combine the sugar, cocoa, salt and flour. Your may need to smash out the lumps with the back of a spoon.
2. Whisk in the vanilla and canned milk. 
3. Add the butter. If you cube it up it will melt faster.
4. Over medium heat bring to a boil.
5. Remove from heat and serve over ice cream. 
6. Store left over fudge in a pint jar in the fridge. (to indulge in later yum)

Lemon Cream Pie

I found this wonderful Lemon Pie recipe at Mel's Kitchen. It was a big hit. My mother in law loves anything lemon so while she and ,my father in law were here visiting us during General Conference Weekend I thought this would be the perfect dessert. And oh was it ever. Even my husband is begging me to make it again this week.

1-9 inch graham cracker pie crust
2 14 ounce cans sweetened condensed milk
3 large egg yolks
3/4 cups plus 2 tablespoons fresh lemon juice. ( you'll need about 5-6 lemons)
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees. 
2. Measure out 4 tablespoons sweetened condensed milk in a bowl and save for later.
3. Whisk the remaining sweetened condensed milk in with the egg yolks. 
4. Slowly whisk in the lemon juice. 
5. Pour the filling into the crust and bake for about 15 minutes.
6. Let the pie cool completely on a wire rack and then cover and refrigerate for 3-24 hours.
7. When ready to serve, using a hand mixer, whip the heavy cream with the reserved sweetened condensed and vanilla until stiff and peaks form. Spread the whipped topping over the pie slice and enjoy. 

Chocolate Peanut Butter Pie

This Pie is so good you'll be going back for another serving. It can also be made into cupcake servings which is what is pictured. Hope you enjoy.


Crust
1 1/4 cups crushed chocolate gram cracker crumbs.
1/4 cup sugar
1/4 cup butter, melted

Combine crust ingredients; press into a 9 inch pie plate. Bake at 375 for 10 minutes. Or you can also spread half the crumbs evenly among 20 cupcake tins in a muffin pan.

Filling
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter softened
1 teaspoon vanilla
1 cup heavy whipping cream that has been whipped until stiff peaks form.

In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Fold in the whipped cream. Gently spoon filling into crust.
Granich with more cookie crumbs or chocolate shavings if desired. It is so yummy.

Rich-N-Creamy Banana Pudding

I made this pudding for a family dinner. It was a big hit. So rich and creamy. It was hard to stop at just one serving. I adapted it from just a pinch

2 small boxes vanilla instant pudding mix
3 cups milk
1 14 ounce can sweetened condensed milk
1-16 ounce container whipped topping
1-12 ounce box vanilla wafers
6 bananas

1. Combine the pudding and the milk  for about 2 minutes.
2. Gradually fold in the sweetened condensed milk.
3. Gradually fold in the whipped topped.
4. Slice the bananas about 1/4 inch thick.
5. Crush the vanilla wafers and layer in the bottom of a 9x13 inch pan.
6. Layer about half the pudding mixture over the top of the vanilla wafers.
7. Layer half of the sliced bananas over the pudding. 
8. Repent with a layer of bananas and then another layer of pudding ending with the rest of the crushed wafers. 
9. Cover with a lid tin foil or plastic wrap and refrigerate for at least 4 hours or overnight. It is so good. 

Unbelievable Toffee

I found this on Pinterest Here. I am sure my mom make this when I was growing up as well. Anyway it is way good. Not to mention so easy to make even my husband could make it. A great Christmas treat to give away to friends or coworker too. Enjoy. 

1 cup butter( do not use margarine)
1 cup brown sugar
2 cups chocolate chips(milk chocolate is my all time favorite)
40 saltine crackers

1. Preheat oven to 350.
2. Line a 15x12 cookies sheet with foil and spray with Pam.
3. Lay a single layer of crackers out on the foil.
4. Measure out the 2 cups of chocolate chips and set them aside.
5. In a medium sauce pan melt and bring to a boil the butter and brown sugar.
6. Reduce the heat and simmer for 5 minutes until thick.
7. Pour brown sugar butter mixture over the cracker making sure they are evenly coated.
8. Bake 8-10 minutes or until toffee becomes bubbly. 
9. Sprinkle the chocolate chips over the toffee; let them sit and then when they melt evenly spread the chocolate over the toffee. 
10. You can add nuts cracker crumbs or whatever else you choose. 
11. Let them cool then break them into desired pieces. I prefer to break them into half of a regular cracker size. Enjoy. 

Berry Cobbler

this is a yummy easy cobbler. So good with ice cream or cool whip. I found it here

24 ounces frozen mixed berries
1 box white cake mix
1 can of soda such as 7up, Sierra Mist, or any clear soda

1. Place frozen fruit in the bottom of a 9x13 baking dish.
2. Pour dry cake mix evenly over the top. 
3. Pour soda slowly over the cake mix.
4. Do not stir cake mix and pop. 
5. Bake at 350 degrees for 50-70 minutes. 

Classic Cupcakes

I found this awesome cupcake recipe on the family fun site. They baked up so nice. I bought them to my parents' house for a  conference day dessert.  Out of the 30 I baked there are now only 6 cupcakes left. They are a lot like a pound cake.

1/2 cup butter(softened)
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk

1. Preheat the oven to 350 degrees, and line your cupcake tin with paper or foil liners. 
2. Cream the butter and sugar together. 
3. Add the eggs beating well after each addition. 
4. Stir in the vanilla extract. 
5. Mix together the dry ingredients and add to the butter mixture one third at a time alternating with the milk.
6. Pour equally into the muffin tins and bake 18-20 minutes. 
7. Makes 15 muffins.

Let them cool for about 30 minutes and then frost with butter cream frosting. Enjoy.

Brownie Batter Dip

If you are a chocoate lover, and love to lick the bowl when you make brownies, then this is the dessert for you. My kids all loved it. Just to warn you, this dip is very addictive.  I adapted it from Amy's Blog.

1/2  cup butter softened
1-8 ounce package cream cheese
2 cups powdered sugar
1/4 heaping cup cocoa powder
1/4 heaping cup flour
3 tablespoons brown sugar
1 teaspoon vanilla
3 tablespoons milk

1. Mix the butter and cream cheese with an electric mixer. 
2. Add the powdered sugar and milk slowly. 
3. Mix in the cocoa, brown sugar, flour and vanilla.
4. Serve with pretzels, graham crackers, bananas, or strawberries.

Candied Popcorn

This is truly the easiest Popcorn I have ever made. And best of all it is so versatile. You can make it any flavor you choose. I adapted the recipe from A Mom not a professional. 

12 cups popped popcorn
1-14 ounce can sweetened condensed milk
1-3 ounce package jello ( I used strawberry and apricot but you can really use any flavor.

1. Preheat oven to 300 degrees. Butter a shallow baking dish such as a cookie sheet.
2. Once popcorn is popped remove unpopped popcorn. Pour popcorn into prepared pan.
3. Combine sweetened condensed milk and dry jello mix in a sauce pan.
4. Heat on low until mixture is bubbly and slightly thick about 4-5 minutes.
5. Pour mixture over popcorn in a big bowl  and stir to coat evenly. 
6. Place popcorn in the prepared pan.
7. Bake in preheated oven for about 15 minutes stirring every 5 minutes.   
8. Cool and break into pieces. Enjoy cause it is so good.

Lemonies

These were  called Lemon Brownies but Lemonies sounds more fitting. I found this here on Rita May's blog. They looked so good I just had to try them. I love lemon desserts.

1 1/2 cups  flour
1 1/2 cup sugar
1/2 teaspoon salt
1 cup butter softened
1 lemon juiced
Zest of 1 lemon
4 eggs
1 cup powdered sugar
2 tablespoons lemon juice
additional lemon zest.

1. Preheat oven to 350 degrees.
2. In a mixing bowl mix together the flour, sugar, and salt.
3. Cream the softened butter into the flour mixtrure.
4. Blend the Eggs well and mix them with the lemon juice and lemon zest from the frest lemon.
5. Mix the egg lemon mixture into the butter mixture. 
6. Spread into a greased 9x13 inch pan.
7. Bake for 30 minutes.
8. When Lemonies are cooled, mix the powdered sugar 2 tablespoons lemon juice, and lemon zest and spread on top for a nice glaze.

Peanut Butter Eggs

I found this on Pinterest recently. After seeing them I wanted to try them out. Angie and Kirsten had so much fun dipping them in the Chocolate. They taste out of this world good. Might very well replace the store bought version. I adapted them from Megan's recipe found here.

1 pound plus 1 cup powdered sugar
1 cup butter softened
1 1/2 cups peanut butter
1 pound melting chocolate

1. Cream together the butter, and peanut butter. 
2. Mix in the powdered sugar.
3. Form into egg shapes. 
4. Place on wax paper and put in the freezer. 
5. Melt chocolate in a saucepan over medium heat. Or use a double broiler.
6. Poke each peanut butter egg with a tooth pick and dip into the melted chocolate. 
7. Place on wax paper to cool. Store in the freezer.  They are so good. I'm sure they won't last long at our house.

Valentine Confetti

I found this recipe on Pinterest thanks to Kellie. Angie wanted me to make it for her 5th grade Valentine Party. It is good.

1 bag M&Ms( Valentine colors
2 bags microwave popcorn.
12 ounces of white chocolate candy melts

1. Pop popcorn in Microwave. Set aside.
2. Melt the white chocolate in a double boiler on the stove.
3. Pour over popcorn until it is well coated. 
4. Spread on a cookies sheet with wax paper on it. 
5. When it is cooled add the M&Ms.
6. Place in individual bags and tie with a pink of red ribbon. 

Cupid's Cherry Cheesecake

This cheese cakes were so easy to make. They went nicely with our valentines dinner. I adapted them from here.


15 vanilla wafers
2-8 ounce packages of cream cheese
3/4 cup sugar
2 eggs
21 ounce can cherry pie filling

1. Preheat oven to 350.
2. Place one wafer in each of 15 paper lined muffin cups. Set aside.
3. Beat cream cheese and sugar in a bowl on medium speed until light and fluffy.
4. Add eggs one at a time Mixing just until blended.
5. Spoon evenly into prepared muffins cups. 
6. Bake for 30 minutes. Turn off oven open oven door slightly. Let stand in oven 30 minutes.
7. Remove from oven cool completely. 
8. Top with pie filling. Refrigerate at least 1 hour before serving.

Slow Berry Cobbler

This recipe comes from The Crockin Girls. You can also find them here  on Facebook.  Ken and I both thought it was really good.

Filling:

1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix

Topping:

2 1/4 cups baking mix
1/4 cup sugar, plus another 1/4 cup sugar
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon

Directions:

1. Spray the insert of a slow cooker with nonstick cooking spray.
2. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix.
3. Transfer the fruit to the slow cooker.
4. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon.
5. With your hands, drop bits of dough on top of the fruit in the slow cooker.
6. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon.
7. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
8. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Rice Crispy Treats

This is any family favorite. What kid doesn't love Rice Crispy Treats. Even though most everyone knows how to make these, I thought I'd post them anyway. Yummy. I got them from my campfire mini marshmallow bag.

Ingredients

1/4 cup butter

6 cups mini marshmallows

6 cups Rice Crispy cereal 

Directions 

1. Melt butter in a large saucepan over low heat.
2. Add Marshmallows and stir constantly until they are melted.
3. Remove from heat.
4. Add Rice Crispy cereal and stir until well coated. Using a buttered spatula, or wax paper, press mixture evenly into a greased 13x9 pan.
5. Cut into squares when cool.
6. Makes 24.