Sticky Bun Breakfast Ring

Biscuit CINNAMON Roll!!
WOW these look Awesome and Delicious!!!

Sticky Bun Breakfast Ring:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits**
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't seem like enough and bake it for about 30 minutes.

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Yummy Summer Wraps

.**Yummy Summer Wraps:**.

Ingredients:
1/2 cup Chopped Chicken
3 Tbsp Fuji Apples Chopped
2 Tbsp Red Grapes Chopped
2 tsp Honey
2 Tbsp Almond or Peanut Butter

Mix and wrap in a Romaine lettuce leaf, Enjoy!

Recipe Via: http://www.coachcalorie.com/healthy-recipe-roundup-16th-edition/

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PUMPKIN LUST CAKE

PUMPKIN LUST CAKE

Ingredients
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jell-O Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Cut into squares and serve. Keep refrigerated.
Source: http://sweettreatsmore.com/

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Almond Joy Cookies

Almond Joy Cookies

how can you go wrong with chocolate and coconut?

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Christmas Mice

Christmas Mice

I made these little mice last year, so cute, they were a Hit!

Open face up Oreo cookie
Chocolate dipped cherry for the body (tail is cherry)
Hersey's kiss for the head
Almond slice for the ears.
Cherry for nose (pinch of cherry)

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Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (19 1/2 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
2 tablespoons sugar
1/2 cup nuts
strawberry
banana
chocolate syrup

Directions:
 1 Preheat oven to 375.
 2 Prepare brownie mix according to package directions.
 3 Place parchment paper on 15-inch baking stone.
 4 Pour brownie mixture on paper and spread into 14-inch circle.
 5 Do not bake without parchment paper or batter will run off stone while baking.
 6 Bake 15-20 minutes or until set.
 7 Cool completely.
 8 Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
 9 Spread over brownie crust.
10 Slice banana and strawberries using Egg Slicer Plus.
11 Chop nuts using Food Chopper or Manual Food Processor.
12 Arrange fruits and nuts on top of cream cheese mixture.
13 Drizzle with chocolate syrup.
14 Chill.

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AUTUMN APPLE BREAD

AUTUMN APPLE BREAD

(This is probably one of the best apple bread recipes I have ever tasted. This delirious and moist Apple Bread will not last long. Make plenty!)

Ingredients:

1 cup oil
3 eggs
2 cups sugar
1 tsp. vanilla
4 cups apples, diced
3 cups all-purpose flour
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional but they really do add to the texture and flavor)

Directions:

Preheat oven to 300 degrees F

In a large mixing bowl, combine the oil, eggs, sugar, and vanilla.

In another mixing bowl, sift flour, cinnamon, soda, and salt and add the sifted dry ingredients to oil mixture gradually. Add apples and nuts (if using).

Divide cake mixture into 2 regular loaf pans or 3 foil loaf pans. Put into the oven and bake for 1-1/2 hours. Cool 10 minutes in the pan before serving. For an added touch, you can sprinkle sugar on top before serving.

Yield: 2 loaves of Autumn Apple Bread

For more exciting recipes like this, please come over to my website at www.Chefronlock.com and click on the RECIPES tab.

Source: https://www.facebook.com/TheChefRonLock 

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Pecan Pie Cobbler

Someone say THANKSGIVING yummy!!!!!

Pecan Pie Cobbler (Recipe from Pillsbury)

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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Easy Pecan Caramel Turtles

I have made these at Christmas time.. Favorite NO NO's

 

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

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(Personally, I'd like them if they were cashews or peanuts, instead of pecans) :)

Hawaiian Millionaire Pie

Hawaiian Millionaire Pie

Ingredients: yields 2 pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

Directions

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.

Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.


Shared from WTF What to fix photo.

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Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw

By Metabolic Cooking Book http://tiny.cc/Metabolic

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

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Billion Dollar Bar

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy,... but this is his favorite.

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow crème and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

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Crock Pot Cinnamon Almonds

Crock Pot Cinnamon Almonds

Great holiday gift idea!

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

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PUMPKIN PIE CAKE

PUMPKIN PIE CAKE

1 - 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)
1 cup sugar

1/2 c. melted margarine or butter

1 - 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon


Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9x13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

chellascommoncents.com

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APPLE PIE CHEESECAKE

APPLE PIE CHEESECAKE RECIPE


Ingredients

1/4 cup butter, melted
1/4 cup walnuts or 1/4 cup pecans, finely chopped
1/2 cup packed light brown sugar 1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon packed light brown sugar
2 medium firm tart apples, peeled thinly sliced
1 teaspoon amaretto flavoring or 1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 egg yolk
2 eggs
1 cup sugar
24 ounces cream cheese, softened
6 tablespoons butter, melting
2 cups gingersnaps, crushed

Directions

Heat oven 350°F Spray bottom of 10" springform pan with nonstick cooking spray. In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust). Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping); sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge. Cool on wire rack to room temperature.
Refrigerate overnight.
Store in the refrigerator.

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Best Ever Chocolate Oatmeal No-Bake Bars {Clean-Eating}

Best Ever Chocolate Oatmeal No-Bake Bars

{Clean-Eating}

Best Ever Chocolate Oatmeal No-Bake Bars

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup coconut oil (you could also substitute butter)
• 2 cups old fashioned oats
• 1 cup shredded coconut
• 1/2 cup chopped nuts, raisins, or dried cranberries
• 1 1/4 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer)
• 1 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. {Watch this closely. Mine started to burn!}

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Recipe adapted slightly from I Hear Exercise Will Kill You.


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White Chocolate Macadamia Magic Bars

White Chocolate Macadamia Magic Bars

    2 packages of Pillsbury White Chocolate Macadamia Nut cookie dough
    1 bag of white chocolate chips
    3/4 cup of crushed macadamia nuts
    1 can of condensed milk

1.) Line a 9x13 pan with parchment paper and lightly spray it with cooking spray. Place the break and bake cookie dough in the pan until the whole pan bottom is covered. Bake for 10 minutes at 350 degrees.

2.) Remove the half cooked dough from the oven. Sprinkle with white chocolate chips, then crushed macadamia nuts, then pour the condensed milk over the entire thing.

3.) Bake at 350 for 25 minutes or until the condensed milk just starts to brown. Let them cool completely before trying to cut. Share with friends so they will love you forever.


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