Easy Sweet Rolls

1 (26 oz.) pkg. frozen biscuits
1/4 c. butter, softened
3/4 c. firmly packed brown sugar
1 tsp. cinnamon
1/2 c. chopped pecans, if desired
1/2 c. raisins, if desired
1 c. powdered sugar
3 Tbsp. milk
1/2 tsp. vanilla extract

Arrange biscuits with sides touching in 3 rows of 4 biscuits on a lightly floured surface. Let stand until soft. Sprinkle biscuits lightly with flour. Press edges together, and pat to form a rectangle of dough. Spread evenly with softened butter. Sprinkle with brown sugar, raisins or pecans, and cinnamon. Roll up, starting at one long end; cut into 12 (about 1-in-thick) slices. Place rolls into a lightly greased 10″ round or 9″in square pan. Bake at 350deg. for 30 min. or until center rolls are golden brown. Cool slightly.
Stir together 1 c. powdered sugar, 3 T. milk, and 1/2 tsp. vanilla; drizzle over rolls.

These are great for a holiday or week-end breakfast!

Elayne Saucier

Sour Cream Cheescake Bars

Cake:

3- 8oz. pkg of cream cheese, softened (room temp)

1 can sweet condensed milk

3 eggs (beaten)

1- 8oz. carton sour cream

1 tbsp vanilla

13×9 Pyrex pan

 

Crust:

1 ½ cups crushed Shortbread cookies

(Girl Scout Cookies are best)

1 tbsp melted butter

 

Crust

Mix crumbs and butter.  Press firmly into 13×9 Pyrex pan sprayed with Pam.

 

Cake

Mix cream cheese until creamy.  Add entire can of milk.

Then, add eggs, sour cream(entire carton) and vanilla.  Beat until creamed together.  Pour over crust.

Bake at 350°F 50-55 (carefully guarded!)

 

Cool 30-45 minutes.  Refrigerate overnight.

 

Kimberly Wright

Chocolate Trifle

Make a batch of moist brownies. Crumble them up in the pan after they
have cooled. Make one package of chocolate pudding, mix it with cool
whip. You need a bag of toffee chips and raspberries or strawberries. In
a trifle bowl you start layering. Brownie, cool whip mixture, toffee,
fruit and repeat 1-2 more times. Let it refrigerate for several hours
then serve.

 

 

Danielle Counts

7-up Cake

3 sticks of butter

3 cups sugar

5 eggs

2 tbsp lemon extract

3 cups sifted flour

¾ cups 7-up

12 cup bunt pan

 

Cream butter and sugar for 20 minutes

 

Add eggs one at a time, beating well after each addition Add lemon extract.  Add flour alternately with 7-up to batter mixture beginning and ending with flour.

 

Pour batter in a greased 12 cup bunt pan.

 

Bake at 325 degrees for 1 hour and 15 minutes.

 

Kimberly Wright

Ritz Pecan Pie

1c. sugar

3 egg whites

1t. vanilla

25 Ritz crackers (smashed to crumbs)

2/3 c. chopped pecans

1/2 pint whipping cream plus 1T. sugar

 

Beat egg whites until stiff adding vanilla and sugar gradually.

Add remaining ingredients and pour into greased pie plate.

Bake until golden & crust forms on top.

Let cool & top w/ beaten whipping cream

 

Tiffany Clark

Hershey Bar Cake

1 German Chocolate Cake, cooked and cooled

 

Frosting:

½ cup Sugar

1 cup powdered sugar

8 oz cream cheese

3 regular Hershey Bars

1 cup pecans

12 oz Cool Whip

 

Mix above items together and frost cake layers.

Sprinkle top with additional nuts.

 

Sheril Walker

Grandma Jean’s Red Velvet Cake

In my family, Christmas is just not Christmas without my Grandma Jean’s Red Velvet Cake… I got this from asking her to tell me how to make it, she refuses to write it down.

 

2 C plain flour

2 cups Wesson oil

1 1/2 C sugar

2 Tablespoons Cocoa

1 teaspoon red food coloring

1 teaspoon baking soda

2 eggs

1 C buttermilk

 

Icing: 8 oz. cream cheese, 1 box powdered sugar, 1 stick butter (must be butter), 1 teaspoon vanilla,1 C chopped pecans (if desired)

 

Mix all dry ingredients together, mix all liquid ingredients separately. Then mix all together. Pour into 3/8 inch round pans. Bake at 375 degrees until center comes out clean. Let Cool.

 

Mix all icing ingredients together until well blended. Once cake is very cool to the touch, ice cake.

 

Lisa  Baldridge

No Bake Cookies

2 cups sugar        

4 heaping tbls Cocoa    

1stick margarine

½ cup milk

1 tsp vanilla

3 cups oatmeal (quick oats)

1 heaping tsp peanut butter

 

Combine first four ingredients in sauce pan bring to boil. Time for 1 minute and take off heat. Add remaining ingredients pouring into rectangular baking pan, let cool. Eat!

 

Carolyn Scannell

Thumbprint Cookies

Ingredients-        

1 box of Betty Crocker Supermoist Mix-Golden Vanilla flavor

2 eggs

1/3 c. oil

Jelly of your choice

Directions-

1.      Mix together cake mix, eggs, and oil together.

2.     Roll into balls ½ in. in size.

3.     Place on greased cookie sheet

4.     Carefully press thumb into cookie dough leaving an impression.

5.     Drop ½ tsp jelly in the impression

6.     Bake 10-12 min. at 350° or until cookies begin to look cracked.

 

Shannon Williamson

Goom Bahas (Caramel Brownies)

1 box german chocolate cake mix

¾ cup melted butter

1/3 cup pet milk

14 oz pkg caramel candy

8 oz chocolate chips

½ cup pet milk

 

Mix cake mix and butter together.  Spread ½ of the batter into a greased floured 9×13 pan.  Bake at 350 degrees for 6 minutes.

 

While baking… Melt caramel with pet milk.  Spread chocolate chips on warm batter then spread caramel mixture on top of the chocolate.

 

Spread the rest of the batter over caramel and bake for 15 minutes at 350 degrees.

Place in refrigerator for a while to set.

 

**You can add a little milk to the batter if it is too thick.

**Let the caramel mixture cool a little after you spread it on batter.

** I used milk chocolate chips.

 

Jennifer Evangelista