Cappuccino Muffins

2 cups flour
3/4 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. cinnamon
2 1/2 tsp. baking powder
1 cup milk
1 stick butter, melted
6 oz. chocolate chips
1/2 tsp. instant coffee
1 egg

Mix all together and bake at 400 degrees for 12 minutes. Voila.

Cream cheese danish

2 cans cresent rolls
1 pkg cream cheese
1/2 cup sugar
1 stick butter

Mix cream cheese and sugar. Unroll one cresent roll on the bottom of a casserole dish. Spread the mixture over the cresent roll. Unroll the second cresent on top. Melt butter and pour on top. Sprinkle cinnamon and sugar on top. Bake as directed on the can of rolls. (I think I usually bake it a little longer than the can says).

Monkey Bread

The official name of this recipe is "Overnight Coffee Cake" but there is already a recipe named that on this blog. Plus this tastes just like Monkey Bread, but it's way easier to make than the other recipes I've seen.

1 pkg frozen rolls (24 rolls work best, I use Rhodes Rolls)
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup white sugar
1 3.5 ounce package Cook N' Serve Butterscotch Jello (NOT Instant)
1/2 stick margarine or butter

Spray Bundt pan with Pam. Arrange rolls in bottom of pan. Combine next 4 ingredients and sprinkle over rolls. Cut butter into small pieces and place on top of rolls. Cover with plastic wrap and let rise overnight.

In the morning preheat oven to 350 degrees and bake for 30 minutes. Place the Bundt pan on a cookie sheet so as to avoid spillover. Cover with foil after 15 minutes. When done place a plate over pan and invert. Serve warm.

Apple Coffee Cake (All Recipes)

2 apples- peeled, cored and chopped
2 1/2 cups flour
1 1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup walnuts, chopped and toasted
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
3/4 cup sour cream
1 tsp. vanilla extract

Preheat oven to 375 degrees. Butter a 9 inch round cake pan or 9 1/2 inch springform pan. Using fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth.
Add to flour mixture, stirring just until combined. Fold in apples.
Evenly spread butter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10-20 minutes of baking. Cool in pan on a rack.

Cream Cheese Crescent Rolls

This is the easy version of what I made for Bunco...

canned refrigerated crescent roll dough
cream cheese
powdered sugar
milk

Unroll and separate cresent rolls. Put about 1 tsp. of cream cheese in the middle of the wide end of the crescent roll. Roll up crescent roll as usual. Bake as directed on crescent roll can. Combine powdered sugar and milk to make icing. Start with about 3/4 cup powdered sugar and add enough milk to make the icing thin enough to drizzle. If you add too much milk, just add more powdered sugar. Drizzle icing over baked crescent rolls.

Tip: Whipped cream cheese is easier to spread and has less fat per tsp. than regular cream cheese.

Mom's Easy Sausage Balls

8 oz. extra sharp cheese (cracker barrel brand)
1 lb. sausage (breakfast sausage works best)
2 C Bisquick

Combine well. Drop and shape on ungreased cookie sheet. Bake at 400 til brown (approx. 12 min.). Can be frozen and then baked.

Sunday Brunch Casserole

INGREDIENTS

• 1/2 pound sliced bacon
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 12 eggs
• 1 cup milk
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed

DIRECTIONS

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
2. In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
3. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Country Apple Coffee Cake

Coffee Cake:
2 Tablespoons margarine or butter, softened, divided
1 ½ cups chopped peeled apples
1 (12 oz) can refrigerated flaky biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/3 cup light corn syrup
1 ½ teaspoons whiskey, if desired (I leave this out)
1 egg
1/2 cup pecan halves or pieces

Glaze:
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk

Heat oven to 350 F. Using 1 tablespoon margarine, generously grease 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.

In small bowl, combine 1 Tablespoon margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans, spoon over biscuit pieces and apples.Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes.

In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. Yield: 8 servings.

Comments: I have to give credit to Briana for finding this one in the Pillsbury bake-off cookbook and sharing it with me! Thanks Briana...it's so yummy =)

Blueberry Buckle

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries

1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter softened

Preheat oven to 375 degrees. Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening and egg. In a seperate bowl mix together flour, baking powder and salt. Stir into sugar misture, alternanting with milk. Stirn in blueberries. Pour into greased pan.

To make topping combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter. Stpring over cake batter. Bake for 25-30 minutes.

Overnight Coffee Cake

2 cups unbleached unsifted flour
1 cup sugar
1/2 cup packed brown sugar
1 cup buttermilk
2/3 cup shortening
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs

Topping:
1/2 cup packed brown sugar
1/2 cup chopped nuts
1 tsp. cinnamon
1/2 tsp. nutmeg

Grease (not oil) and lightly flour bottom of a 13x9 inch pan. Blend all cake ingredients on low speed until moistened. Beat 3 minutes at medium speed. Pour into pan. In small bowl blend topping. Sprinkle over batter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees and bake 30-40 minutes.

Breakfast Casserole (Myra's mom's recipe)

8 eggs, beaten
1 small bag of frozen tater tots (I prefer to use the tater rounds)
1 lb. sausage, cooked and crumbled
2 cups milk
1 cup sharp cheddar cheese, grated
1 tsp. salt
1 tsp. dry mustard (I use regular mustard)

Cook sausage and mix in bowl with milk, eggs, salt and mustard. Place in 9x13 casserole dish that has been sprayed with Pam. Put taters and cheese on top and bake for 35 minutes at 350 degrees F.

Tip: You can go ahead and cook the sausage and put it in the egg, milk, salt, and mustard mixture hours before you plan on baking it (refrigerate though!). Just make sure to add the cheese and taters only right before you bake it. That way it won't get soggy!

Sticky Crescent Rolls

1/4 cup sugar
1 tsp. ground cinnamon
16 large marshmallows
3 tblsp. butter, melted
2 (8 oz.) cans refrigerated crescent rolls
1 cup powdered sugar
2 tblsp. milk
1/4 cup pecans, toasted and chopped (optional)

Combine sugar and cinnamon in a small bowl. Dip marshmallows in melted butter and
roll in cinnamon mixture. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup. Bake at 375 degrees for 10-15 minutes or until golden. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.