Chocolate Coconut Bars

I found this recipe in a Lion House cookbook that my Mom gave me awhile ago.  I love coconut SO much!!  These bars are simple and delicious!! 

 

Chocolate Coconut Bars

Ingredients:

2 cups crushed graham crackers

1/2 cup margarine, melted...I used butter

4 Tablespoons sugar

2 cups flaked coconut.....I used sweetened, but I'm sure they would still be great with unsweetened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) package semisweet chocolate chips

 

Directions:  Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

 

Mix graham crackers, margarine or butter, and sugar together and press into prepared baking pan.  Bake for 7 minutes.  Sprinkle the coconut on top of the crust and then pour the condensed milk over the coconut.  Bake for 15 minutes.  Remove from the oven and sprinkle chocolate chips on top.  When the chips are soft, spread evenly over the coconut.  Allow the chocolate to set up and cut into pieces.  It can be refrigerated to help the chocolate set up.

A favorite snack

Our new favorite snack....chopped strawberries, Nutella and whipping cream....in a bowl...with a spoon :)

Mmmmm....delish!

O'Henry Bars

Quick post...just wanted to share this recipe today.  We loved these at my house!!  Chocolate, peanut butter, oats...what's not to love?  You like that big 'glob' of chocolate/peanut butter on the bar below?  I had a little left on the spoon after I 'smeared' the topping around...I scraped it off and that's where it landed.  Best bite of the batch :)

O'Henry Bars

Ingredients:

 2/3 cup butter

1 cup brown sugar

1/2 cup corn syrup

3 t. vanilla

4 cups quick oats

Topping:

1 cup chocolate chips(I used semi-sweet)

2/3 cup peanut butter

Directions:  Cream together butter and brown sugar.  Add corn syrup and vanilla.  Add oats and mix well.  Press mixture into a greased 9x13" pan.  I also lined the bottom of the pan with wax paper to make it easier to get the bars out when they were finished.  Bake at 350 for 12-14 minutes.  Remove from oven and allow to cool.  Melt together chocolate chips and peanut butter.  Spread on cooled bars.  Refrigerate to allow the peanut butter, chocolate chip mixture to harden.  Cut into bars.

Apple Pie Fruit Leather

Several months ago, I was talking to a friend about APPLES.  I had a few boxes of apples that I needed to take care of.  I told her that I would be making applesauce or freezing them(more on that later).  I told her I wasn't going to make anymore apple pie filling to bottle, because I still has so many bottles from the last time I had a lot of apples.  I just don't make more than one or two apple pies per year.

She told me that another friend of ours makes apple pie fruit leather, by using the bottle apple pie filling.  SO, I talked to our friend and she said that she bottles her apples w/out the pie seasonings and then just adds them when she makes the fruit leather.  Since I already has 'pie filling' that I had bottled, I'll tell you how I made the leather :)

Apple Pie Fruit Leather

Ingredients:

32 oz apple pie filling (I'm sure any fruit pie filling would be equally delicious)

 

Directions:  Puree pie filling in blender or food processor until smooth.  Spread an even layer of puree onto a cookie sheet covered with parchment paper(to make it easier to remove when finished).  Place in oven at 150-170 degrees(170 is the lowest my oven will go).  Bake for 6-8 hours, or until it fills sticky, but not wet.  Mine took a few hours longer to cook, because I had two pans in the oven.  Cooking time will also vary depending on the amount of liquid in the pie filling, or how 'wet' it is...make sense?  Let cool completely.  Roll up and cut into strips.

Six-Layer Brownie Bars

Mmmm...I LOVE brownies!!  I got this recipe from Betty Crocker.  I had to modify the recipe because I didn't have a box of Betty Crocker® Original Supreme Premium brownie mix.  I had a Pillsbury Chocolate Fudge Family size box of brownie mix.  So....I'll post the original recipe below and then note the changes I made below that :)

Six-Layer Brownie Bars Recipe

Ingredients:

 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/3 cup butter or margarine, melted

1 egg

2/3 cup coconut

2/3 cup toffee bits

2/3 cup semisweet chocolate chips

2/3 cup chopped pecans

3/4 cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can* 

Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil(I used Parchment paper) on bottom only of pan.) 

In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan). 

Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. 

NOTES:   I used a Pillsbury chocolate fudge family size brownie mix (19.5 oz).  Because it doesn't come with a 'pouch of chocolate syrup', I added a 1/4 cup of hot fudge sauce that I had in the fridge.  I also covered the brownie bars for the first 15 minutes of the '2nd' baking time.  I didn't want the top to brown too much.

 

Reese's Peanut Butter Cup Fudge

 So...basically this is just the recipe for simple 3-ingredient fudge made with a layer of milk chocolate fudge and then a layer of peanut butter fudge with miniature Reece's Peanut Butter cups pressed into the fudge.

Simple, rich, and delicious.

Reece's Peanut Butter Cup Fudge

Ingredients:

1 12 oz bag milk chocolate chips

1 10 oz bag peanut butter chips

2 cans sweetened condensed milk

6 Tablespoons butter(divided)

Reece's Peanut Butter Cups(I think I used 20-30...can't remember now)

Directions:   

1st layer:  Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap.  Pour fudge into baking dish.  Cool until room temp, place in the refrigerator while you make make the peanut butter fudge. 

2nd layer:  Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth.  Pour onto the milk chocolate fudge layer and press Reece's Peanut Butter Cups into the fudge.  I left a small space between them for a 'cutting line'.  Let cool until room temperature.  Refrigerate overnight or until set.  Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve.  Keep refrigerated or they will get too soft.  The milk chocolate doesn't set up as solid as semi-sweet chocolate.

**to remove from baking dish, lift the plastic wrap from the sides and it should come right out.

Simple 3-ingredient fudge

Mmmm...I LOVE fudge!! 

 

My sister told me about this simple fudge last year.  I can't believe I never posted about it.  It is SO simple and only 3 ingredients.

Simple 3-ingredient Fudge

Ingredients:

1 package chocolate chips (I used semi-sweet, but any would work)

1 can sweetened condensed milk

4 Tablespoons butter

Directions:  Combine all ingredients in a double boiler or metal bowl over simmering water, stir until melted and smooth.  Depending on how thick you want your fudge will depend on the size of pan you use....I used a 9x9 inch baking dish and put some in a small dish I got from a craft store a few years ago for a dollar.  Spray cooking spray in your baking dish(will help keep the plastic wrap from slipping when you pour the fudge in), line baking dish bottom and sides with plastic wrap.  Pour the chocolate mixture into the baking dish.  Let sit for 2-3 hours to cool.  I let mine cool to room temperature and then put it in the refrigerator for an hour to set up.  When cool and set, lift from dish with the plastic wrap and cut.  

Happy Halloween - Candy Corn

 Hope you all have a Happy Halloween.  A friend of mine told me to try this combination last year at Halloween....seriously....candy corn and peanuts...SO yummy!!  Tastes a lot like a Payday.  Delish!!

 I didn't make these cupcakes.  Someone dropped them off at our door, but I thought they were SO cute!!  I love the 'candy corn' frosting.

Samoa Popcorn

This recipe comes from the blog Cookies and Cups.  I originally saw it on my cousin Tracey's Blog.  I LOVE caramel popcorn....add in some toasted coconut, chocolate and Girl Scout Samoa cookies and it is even better!!  I had to substitute Keebler's Coconut Dream cookies for the Samoa's....since they are not available right now.  I think the Coconut Dream cookies are very similar to the Girl Scout Samoa cookies.

I packaged mine up in some Chinese take-out boxes and tied up with some thick rickrack to share with some friends. 

 Samoa Popcorn

Ingredients:

2 bags of Light microwave popcorn popped with the unpopped kernels removed.

2 c. light brown sugar

1/2 cup light corn syrup

12 tablespoon butter, cubed

4 Tablespoons water

1 teaspoon baking soda

2 teaspoons vanilla

2 cups sweetened coconut flakes

4 oz semi-sweet chocolate

1 package Samoa Cookies or Keebler Coconut Dreams (optional)

Directions:  After your popcorn is popped according to the package instructions set it aside in a large bowl.  

Put coconut in cold skillet and heat to medium low.  It will take 10-15 minutes or so for it to toast up, but watch it carefully because once it starts to brown it will go fast.  Once it is a light golden color remove from heat and set aside. 

While the coconut is toasting, chop your cookies(if using) into small bite-sized pieces.  Set aside....make sure that you stay close to your coconut...so you can keep an eye on it and stir it occasionally.

On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel.  You don’t have to do this, but it makes it easier.

Preheat your oven to 200°

To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.  Whisk ingredients to together and bring to a boil.  Boil without stirring for approx 5 minutes until candy thermometer reads 250°.  If you don’t have a candy thermometer, 5 minutes is just about the right amount of time, don’t worry too much.  Remove from heat and immediately whisk in your baking soda and vanilla.  When you add the baking soda, the caramel will foam up a bit.  

Pour your caramel over your popcorn and stir until it’s all coated.

Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.  Leave your wax paper out, you will need it again! 

In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.

Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.  Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time. 

Drizzle your melted chocolate on top of cookies and popcorn.  Let the chocolate set and break apart.  Store in an airtight container for 3-4 days.

S'mores Bars

It has been SO long since I have posted anything.  3 1/2 weeks ago, I was getting ready to post this recipe....but, my computer crashed!!  It is being worked on STILL.  Hopefully I will get it back soon.  Luckily, I still had these pictures on my camera.  I tried using our OLD(11 years) laptop, but it didn't take too friendly to blogger....SO I am borrowing my husbands computer.

 

 

 

ANYWAYS...I think that this is my new favorite dessert!!  These are good warm... and I think they are even better the next day.  I probably ate half of these...I just kept a fork in the pan after the first day, that way I could grab a quick bite everytime I walked by. 

 

I found this recipe here at The Hungry Runner Girl(my favorite running blog). 





S'mores Bars

 

Ingredients:1 1/2 cups Graham Crackers (1 sleeve), crushed
1/3 cup butter, melted
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup mini marshmallows (according to Janae...the more marshmallow...the better!)
3/4 bag chocolate chips (I used semi-sweet because the hershey bars are milk chocolate)
3 Hershey Bars

Directions:  Preheat oven to 350 degrees.  Mix together the graham cracker crumbs, melted butter and 1/4 sugar.  Press into hte bottom of a 9x13 in baking dish.  Bake for 7 minutes.  Allow to cool slightly.

Cream butter, shortening, sugar and brown sugar together.  Blend in eggs and vanill.  Stir in flour, salt and baking soda.  By hand mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust.  Bake for 10 minutes.  Top with broken pieces of Hershey Bars.  Return to oven and bake for 15 more minutes.  Remove and allow to cool before cutting.  Enjoy!!

Lemon Brownies

I LOVE lemons and all things lemon.....

My sister made these for us while we were in Utah.  They are SO yummy!!  Her and her kids came to visit us last week and I told her that we needed to make them again....so she did.  She found the recipe here at Rita's Recipes.


Lemon Brownies

Ingredients:

3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, soft
2 eggs
juice from 1/2 lemon (~1T)
zest from 1/2 lemon (~1t)

Directions:  Preheat oven to 350.  Combine the flour, sugar and salt in a large bowl.  Mix in the softened butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.    Pour into prepared 8X8 brownie pan.  Bake at 350 for 25 minutes.  You can double the recipe and bake in a 9X13 pan for 30 minutes.  Remove and let cool, then glaze.

Glaze
1/2 cup powdered sugar
1 Tablespoon lemon juice
additional lemon zest

stir together.

Homemade Granola Bars

I LOVE granola bars, my kids LOVE granola bars and we all LOVE sweetened condensed milk :)...when I saw this recipe I knew I had to try it and I am glad I did!!  I really love the taste of these and the fact that MOST of the ingredients are healthy...AND  they were very easy to make.  I have been storing these in the refrigerator.  I was afraid that they would be hard, when I took them out to eat, but they are not at all.

A little tip...if you are buying flax seeds and/or wheat germ at your grocery store, look for it in the bulk bin area.  It will be much cheaper there.  Also I found my sliced almonds much cheaper in bags in the produce isle than the nut isle...go figure:)

Homemade Granola Bars

slightly adapted from allrecipes.com

Ingredients:

3 cups quick-cooking oats

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter, melted

1 cup flaked coconut(I used sweetened)

1 cup sliced almonds

1 cup miniature semisweet chocolate chips

1/4 cup flax seed

1/4 cup wheat germ

Directions:   Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.  In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips, flax seed and wheat germ) with your hands until well blended. Press flat into the prepared pan.  Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them(I took mine out at 20 minutes so they would be nice and chewy, not crunchy). Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.      

The original recipe called for sweetened dried cranberries instead of the flax seed and wheat germ.  I love dried cranberries in my salad, but I am not a big fan of fruit in my granola bars...

How about you?  Do you like dried fruit in your granola bars?           

Mint and Chocolate Rice Krispie Treats

I LOVE mint and I LOVE chocolate...and I LOVE rice krispie treats....so I thought, why not combine them.  mmm... 

...also...what a GREAT treat for St. Patrick's Day...

Mint and Chocolate Rice Krispie Treats

Ingredients:

6 cups Rice Krispie Cereal

3 T butter

1 package (10.5 oz) mini marshmallows

dash of salt

1/2 t. mint extract

10-12 drops green food coloring

1 cup Andes Crème De Menthe Baking Chips (I couldn't find any at my local grocery store, so I used the Andes mints and chopped them in thirds)

1 cup chocolate chips (I used semi-sweet)

Directions:  Melt butter in a large sauce pan on med-low heat.  Add marshmallows and stir until melted.  Add a dash of salt, mint extract and food coloring and stir well.  Stir in cereal until well mixed.  Press half of the mixture into the bottom of a 9x9 inch pan lined with wax paper.  Layer the mint baking chips and chocolate chips onto the cereal mixture and press into the bottom layer.  Add the rest of the cereal mixture and press down into the pan firmly.  Let set for 15-20 minutes.  Remove from pan, cut and serve.

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

These brownies are SO good!  I found this recipe at Kevin & Amanda's blog.  These are very good and rich.  I would recommend having some milk or ice cream available when you eat these!! 

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar



Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Directions:  Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix(according to directions on the box), adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

Hot Fudge Sauce

I LOVE this hot fudge sauce.  I have posted it on this blog before.  I posted it with another recipe and had a hard time finding it the other day when I went looking for it.  So....I decided to post it again by itself...  It definitely deserves it's OWN post.

I got this recipe from my husband's aunt, who is a WONDERFUL cook!! 

This is SO good, I could drink it straight from the pan, but I don't ;)  I usually wait until it cools and then just eat it with a spoon straight from the pan.  I really need to find a local friend to take half of the hot fudge when I make this so that I don't eat SO much! 

Hot Fudge Sauce

Ingredients:

1 can evaporated milk

1 cube butter
3 cups sugar
1/2 c baking cocoa
1 t vanilla

Directions: Place ingredients in medium saucepan and cook, stirring on high until it begins to boil. Let it boil for 1 minute and remove from heat. Add vanilla. **if you mix the sugar and cocoa together first it will help get any lumps out of the cocoa.

**I will be posting the recipe for the brownies above soon.

Brownie Cupcakes

These cupcakes are great!!  I will warn you that most of mine sunk in the middle, but that will just give you a place to fill with more frosting :)  I made the hearts by melting a couple of small candy canes together that I saved from Christmas.  My boys loved the cupcakes and the hearts made them a little more special with Valentine's right around the corner.  I found the recipe at Joy of Baking.com. 

Brownie Cupcakes

Ingredients:

Brownie Cupcakes:

4 ounces (120 grams) unsweetened chocolate, chopped
1/2 cup (113 grams) unsalted butter, cut into pieces(I used salted and then left the salt below out)
1 1/4 cup (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all purpose flour
1/4 teaspoon salt

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature(I used salted, the frosting was a little salty, but still SO good!)
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Directions: 
Brownie Cupcakes: Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, or open or closed star tip.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes 12 cupcakes.

Almond Joy Brownie Bites

I came across this recipe while searching for Paula Deen's Volcano cake recipe.  I found it here at Confessions of a Cookbook Queen.  These are seriously SO good!  I can't believe that I didn't get a better picture than this.  I made these for a family dinner that we had a my in-laws on Christmas day.  When I started making them, I thought we had 2 hours until the dinner, but later realized we only had one.  So...I had to rush these babies and they didn't turn out very pretty! 

I told my husband we might be bringing them all home because they looked so bad.  He said he would be happy to bring them all home :)  If you want to see a pretty picture of these, check out the link for the ones on Confessions of a Cookbook Queen.  I'm telling you though...even though these aren't pretty, they were SO good and unfortunately we didn't end up bringing them all home.  I had a hard time getting my brownies out of my brownie mini-muffin pan...I think next time, I will line a pan with parchment paper make the brownies and then cut them into small squares or circles and use those instead of the muffin pan.  Maybe I just need a different muffin pan.  Anyways, I will be trying these again soon.

Almond Joy Brownie Bites

Ingredients:

Brownie batter (homemade, from a boxed mix, whatever is your favorite.)
4 cups sweetened shredded coconut
14 oz can sweetened condensed milk
About 4 dozen almonds
Chocolate candy melts or almond bark

Directions:  Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray. Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.

In a medium bowl, combine coconut and sweetened condensed milk. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites(I actually used my small cookie scoop to make the balls). Press an almond into the top of each. Place brownies in the freezer to harden for about 15 minutes.

Melt almond bark or candy melts according to directions. Remove brownies from freezer and dip the tops in the chocolate. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.

Depending on what brownie recipe you use, you should get about 36-48 brownie bites.

Raspberry Rolls

Last year we went to Utah to see my family for Christmas.  While we were there I tried my first raspberry roll.  My sister bought them from...somewhere...not sure what the place is called.  I'll have to find that out.  I LOVE these!!  I made rolls the other night and had some dough leftover...so I decided to make a few of these....I cooked them individually in some oven safe coffee mugs.

Raspberry Rolls

So....you make these just as you do regular cinnamon rolls with only one simple change....instead of using cinnamon sugar you use raspberry jam.

To start, get your favorite dough for cinnamon rolls...bread dough, Pioneer Woman's cinnamon roll dough, molly's roll dough(this is what I have been using lately) .  Roll your dough into a rectangle as you would for regular cinnamon rolls.  Spread a thin layer of butter on the dough(not too much), then spread a thin layer of seedless(you definitely want to use seedless) raspberry jelly.  You really don't want to put too much butter or jam...OR you will have jam squeezing out all over when you roll it up, a little goes a long way.  Next, roll up your rectangle and cut into rolls....3/4 to 1 inch thick.  place in your pan or coffee mug.  Let rise(20 to 30 minutes) and bake at 375 for 15-20 minutes...Frost with cream cheese frosting...recipe below. 

If you would like better instructions on rolling the dough and all that...click on the Pioneer Woman's cinnamon roll recipe.

Cream Cheese Frosting

Ingredients:

• 1 pound powdered sugar
• 1/4 cup evaporated milk
• 1/4 cup softened butter
• 4 ounces cream cheese
• 1 1/2 t. vanilla
• pinch of salt

Directions:  With mixer, whip butter and cream cheese until soft and creamy.  Mix in powdered sugar and salt.  Add evaporated milk a little at a time so it doesn't get to thin.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla, mix well.

Oreo Truffles

Have you all tried these?  I have seen these everywhere.  I have been meaning to try them for years!  I think that I am one of only a few people that haven't made these or at least eaten one.  I'm telling you, IF you haven't tried these...you should.  They are SO good!!  I am not very good at the chocolate dipping part, so mine aren't nearly as pretty as others that I have seen, but they still tasted good:) 

Oreo Truffles

Ingredients:

1 package oreo cookies

8 ounces softened cream cheese

chocolate for dipping...chocolate chips, melting candies...etc.

Directions:  Crush oreo cookies in the food processor until they are crumbs.  Mix the oreo crumbs with the softened cream cheese until combined.  Scoop a small amount of the oreo mixture and roll it into a ball.  I put mine on a piece of wax paper on a cookie sheet.  Place the oreo balls in the freezer for an hour or so, so that they will be easier to handle when dipping.  Dip your oreo ball into melted chocolate to cover. (I melted chocolate chips in a double broiler.)  Place the oreo ball back onto the cookie sheet.  Freeze to set the chocolate.  Serve cold from the refridgerator or the freezer.

I hope this makes sense.....

Caramel Pecan Bread Pudding

I LOVE this bread pudding!  I had never tried or thought I would like bread pudding before I made this, but I am now a fan!  I found this recipe at cdkitchen. 

Caramel Pecan Bread Pudding

Ingredients:

12 caramel candies
1 can Sweetened condensed milk (14 oz size)
2 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups water
3 eggs
8 slices Bread; torn into 1-inch pieces (I used approx. 3/4 of a loaf of French Bread)
1/2 cup chopped pecans

Directions:  Preheat the oven to 350F. In a medium-sized saucepan, combine the caramels, sweetened condensed milk, butter, vanilla, and salt over a low heat, stirring occasionally, until the caramels are melted. Remove the saucepan from the heat and set aside.

Place the water in a large bowl and beat the eggs into the water. Add the caramel mixture and mix well. Stir in the bread cubes and the pecans. Let stand for 5 minutes, then stir again.

Pour into a greased 8-inch square baking pan and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm.

**I baked mine in oven-safe coffee mugs.