Saturday, December 31, 2011

Bundt Pan Caramel Rolls

We Love Caramel Rolls. Our mom has been making these for years. So easy to prep the night before, let rise over night, and bake in the morning.

16-18 frozen dough rolls
1 cube (1/2 C.) butter
1/2 C. brown sugar
1 small box cook and serve butterscotch pudding
1/2 C. chopped nuts (if desired)

  1. Spray bundt pan with non-stick cooking spray.
  2. Put frozen rolls in the pan and sprinkle with nuts.
  3. In a small saucepan melt the butter and add the brown sugar and pudding. Sir until dissolved.
  4. Pour sauce over rolls.
  5. Cover the pan with foil sprayed with non-stick cooking spray.
  6. Let rise overnight.
  7. In the morning, remove foil and bake at 375 degrees for 20 minutes.
  8. Turn rolls out onto large plate or platter.

Friday, December 30, 2011

Grandpa's Peanut Butter Pie

Is there any better combination than peanut butter and chocolate. I think NOT! This pie is sooooo good. My grandpa made it for me when I went to visit. He found this recipe on . He knows of my love of PB and chocolate. It's nice and cold and full of smooth peanut butter. I may or may not have eaten if for breakfast the next morning....

1 c. and 2T. creamy peanut butter
1- 8oz. package cream cheese, softened
1/2 C. sugar
1 - 12oz. container whipped topping
1 prepared chocolate pie crust
1 - 11.5oz. jar of hot fudge ice cream topping

  1. Beat together 1 cup peanut butter, cream cheese, and sugar until well combined.
  2. Gently fold in 3 cups of the whipped topping.
  3. Spoon mixture into pie crust and smooth filling to edges with a spatula.
  4. Reserve 2 Tablespoons of the hot fudge topping in the corner of a resealable sandwich bag to pipe onto the top later. Microwave remaining hot fudge for 1 minute and stir.
  5. Spread hot fudge topping over pie.
  6. Refrigerate until set.
  7. Spread remaining whipped topping over hot fudge layer being careful not to mix the two layers.
  8. Cut a small corner from the bag containing the reserved hot fudge topping. Pipe over top of the pie.
  9. Put the remaining 2 Tablespoons of peanut butter in a another resealable sandwich bag, cut a small corner out and pipe the peanut butter over the top of the pie.

Thursday, December 29, 2011

Hashbrown Quiche

I made this a while ago. I love how it makes a nice potatoey crust. Yum!

3 c. shredded frozen hashbrowns, thawed
4 Tbs. (1/2 stick) butter, melted
4 large eggs, beaten
1 c. half and half
1 c. shredded cheddar cheese
5 strips of bacon, sliced
1/2 of 1 onion, diced
1 tsp. dried parsley flakes

  1. Preheat oven to 425 degrees F.
  2. Gently press the thawed hashbrowns between paper towels to dry them as best as possible. Toss the hashbrowns with the melted butter. Salt and pepper to taste. Press the hashbrowns into a 9 inch pie plate into the bottom and up the sides forming a crust. bake for 20-25 minutes until golden brown and starting to crisp.
  3. Saute the onions and bacon in a small saute pan. In a large bowl, combine the remaining ingredients. Stir in the cooked bacon and onions. When the hashbrown crust is ready pour the egg mixture into it and return it to the oven.
  4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
  5. Enjoy!

You cansubstitute the filling with any ingredients you would like such as swiss cheese, spinach, ham, broccoli, etc. I will definitly be playing with this recipie with what ever I find in my fridge.

Wednesday, December 28, 2011

Fruit Tarts

I know it's the middle of winter, but stash this one away for a warmer day. Every summer I make fruit tart topped with strawberries. It's one of my husband's favorites.

1 package premade sugar cookie dough (I cheat with premade most of the time but feel free to make your own)
1- 8oz. package cream cheese softened (I use the fat free)
1/3 c. granulated sugar
1tsp. vanilla extract
any chopped fruit you like (I used strawberries and mangos this time)

  1. Preheat oven to 350.
  2. Spray 24 mini muffin tin cups with cooking spray.
  3. Place one ball of cookie dough in each cup.
  4. Bake for 15-20 minutes.
  5. Let cool completely. The centers of the cookies will sink slightly.
  6. Whip the cream cheese, sugar and vanilla together.
  7. Pipe into cooled cookie cups.
  8. Top with chopped fruit.

 SUPER easy and OHHH so good!