Applesauce Puffs

Ingredients:

2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter

Directions:

Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.

Oatmeal/Apple/Cinnamon Breakfast

Ingredients:

2 sliced apples
1/3 cup brown sugar
1 tsp cinnamon
4 cups oatmeal
4 cups water

Directions:

Put all ingredients in crockpot in order. Do NOT stir. Cook on low 8 to 9 hours.

Oatmeal Banana Cookies

Ingredients:

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Directions:

Preheat oven to 350.
Mix all ingredients together.

Let sit for 15 minutes and then spoon teaspoonfuls onto baking sheet.

Bake 15 to 20 minutes or until browned.

Pumpkin Roll

Ingredients (Roll):

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup chopped pecans

Ingredients (Filling):

1 (8oz) cream cheese
2 tablespoons butter
3/4 teaspoon vanilla
1 cup powdered sugar

Directions:

Mix all roll ingredients together and spread onto a cookie sheet. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. When done flip onto damp towel and roll up. Leave rolled up for 4 minutes. Unroll and spread filling over it and roll up again. Wrap in plastic or foil and freeze (helps it stay together easier). Lay out a few hours before wanting to eat.

Mini Peach Cobblers

Ingredients:

1 cup flour
2 tsp baking powder
a dash of salt
¾ cup milk
1 stick of melted butter
brown sugar
cinnamon
1can diced peaches

Directions:

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Roadhouse Cinnamon Butter

Ingredients:

1 stick of butter (room temperature)
1/4 cup powdered sugar
1/3 cup honey
1 tablespoon cinnamon

Directions:

Mix all ingredients together and store in air tight container. Keep refrigerated.

*Sorry about the pictures they are NOT the greatest*

Carrot Cake Roll

Ingredients (cake):

3 eggs
2/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar, to aid in rolling

Ingredients (filling):

6oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions:

1. Preheat oven to 350 degrees. Line a jelly roll (10x15) pan with foil and spray with cooking spray.
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
5. While the cake is baking set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in the powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Banana Crumb Muffins

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate Quesadillas

Ingredients:

Flour tortillas
Chocolate chips
Cinnamon
Sugar

Directions:

Place one flour tortilla in bottom of skillet and turn on low heat. Sprinkle in chocolate chips to your desire. Then sprinkle cinnamon and sugar, again to your desire. Add another flour tortilla on top. Cook on one side until lightly browned and then flip until chocolate melts.

Hot Buttered Yum Chex Mix

Ingredients:

2 cups Cinnamon Chex cereal
4 cups Honey Nut Chex cereal
1/4 cup butter
1/4 cup packed brown sugar
2 tablespoons honey
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon rum flavoring
2 cups miniature marshmallows

Directions:

In large microwave now place cereal. In 2-cup microwaveable measuring cup, microwave butter, brown sugar and honey uncovered on high for 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.

Microwave uncovered on high 3 minutes, stirring and scraping bowl after each minute.

Cool slightly; about 5 minutes. Stir in marshmallows. Spread on wax paper. Store ok airtight container.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Perfect Pumpkin Pie

Ingredients:

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9in) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Cinnamon Sugar Pull Apart Bread

Ingredients:

Before going into oven

Dough:
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling:
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

Directions:
In a large mixing bowl, mix 2 cups of flour, sugar, yeast, and salt. Set this flour mixture aside.
In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes. Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles. Don't make stacks to high or your will be cussing when you try to place them into the pan. Also, your bread will come out prettier if you don't stack the squares perfectly aligned. Place squares in the greased bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise. While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown. 

Peach Dumplings

Ingredients:

1 can sliced peaches
1 (8 ounce) can crescent rolls
1 cup sugar
1 cup butter
1 cup water
cinnamon

Directions:

1. Roll a sliced peach into crescent roll and place in a greased baking dish.
2. Bring water, sugar and butter to boil. Pour over rolls, Sprinkle with a little cinnamon and a bit more sugar.
3. Bake at 350 for 30 minutes.

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.