I love bread, pasta, sweets, etc….anything with carbs! So what better way to end the weekend but by having sweet and bread all in one. I made these tasty little treats that went over very well in our home. My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.
Oven: 375 degrees Bake Time: 12-15 minutes Yield: 16 rolls
- ¼ c sugar
- 2 T flour
- 1 t. ground cinnamon
- 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
- 16 large marshmallows
- ¼ c butter melted
- ½ c powdered sugar
- ½ t vanilla
- 2 to 3 t milk
- Heat oven to 375°F.
- Spray 16 medium muffin cups with No-Stick Cooking Spray.
- In small bowl, mix granulated sugar, flour and cinnamon.
- Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE: If you don’t seal, you will have marshmallow goo all over your pans!
- Dip 1 end in remaining butter; place butter side down in muffin cup.
- Bake 12 to 15 minutes or until golden brown.
- Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
- Serve warm.
I try to make caramel rolls for the boys a couple of times a month, but I ran out of frozen bread dough. I was also too lazy to make dough from scratch, so instead I decided to try this wonderful cake. Please enjoy!
For the cake batter:
- 1 ½ c flour
- ½ c sugar
- 2 tsp baking powder
- ¾ c milk
- 1 eggs
- 1 t vanilla
- 3 T butter, melted
For the topping:
- 5 T butter, softened
- ½ c brown sugar
- 1 T flour
- ½ T to ¾ T cinnamon (depending on your liking)
For the glaze:
- ¼ c powdered sugar
- 1 ½ T milk
- ½ t vanilla
- Mix together the flour, salt, sugar, baking powder, milk, eggs, and vanilla in a medium-sized mixing bowl.
- SLOWLY mix in the melted butter.
- In a separate bowl, mix together the ingredients for the topping until well combined.
- In a small bowl, mix together the ingredients for the glaze and set aside.
- Grease an 8X8 baking dish and pour the batter inside.
- Drop the topping mixture evenly over the batter and swirl with a knife to get an even spread.
- Bake at 350 for about 28-32 minutes.
- Remove from oven and let cool for about 5 minutes.
- Put a couple of holes in it with the handle of a wooden spoon (or the tines of a fork)
- Drizzle the glaze over the top of the cake.
- When I served the cake, I inverted it to show the cinnamon.
Recipe adapted from Pearls, Handcuffs, and Happy Hour.
As if my boys don’t have enough energy in the morning, I got this wonderful idea to pump them full of sugar as well! Thanks to chef-in-training’s blog, I adapted the recipe just a bit. For those of you that decide to have breakfast for dinner, this would be a great recipe to have.
Makes about 12 pancakes
- 1 c. cake mix (yellow, white or funfetti)
- 1 1/2 c. flour
- 1 T sugar
- 3/4 t baking powder
- 2 eggs
- 1 t vanilla
- 1 1/2 c. milk
- assorted sprinkles
- 1 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla extract
- assorted sprinkles
- Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
- Add 1 1/2 cup of milk, egg and vanilla extract and stir until smooth.
- You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use, so more milk may need to be added.
- Heat a skillet on medium heat (or an electric grilled and turn it to 350 degrees).
- Fold desired amount of sprinkles into batter.
- Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes.
- Flip and cook for 1 minute more.
- Serve with vanilla glaze.
- Mix milk, extract and powdered sugar until glaze forms.
- You may need to add a little more sugar or water/milk to reach desired consistency.
- Drizzle on pancakes.
With Halloween right around the corner, there may be extra candy bars that you want to get rid of. And most families like caramel rolls, so I decided to combine the two to make one great breakfast.
Oven: 350 Bake Time: 30-35 min Yield: 1 doz
- 1 loaf frozen bread dough, slightly thawed
- 1 c brown sugar
- 1 c ice cream
- 1 stick butter
- 12 mini candy bars
- Combine brown sugar, ice cream and butter in a small pan.
- Bring to a boil for 3-5 minutes.
- Remove from heat.
- Cut loaf into 12 pieces.
- Flatten dough and put 1 candy bar in each.
- Make sure to press together dough to ensure the candy bar does not ooze out.
- Put each dough ball into a greased muffin pan.
- Pour caramel over the dough.
- Let rise, until almost double in size. (You can put in the fridge overnight and take them out in the morning as well-Just take out 15 minutes prior to baking)
- Bake at 350 for 30-35 minutes.
- Remove from oven and cool in pan for 5-10 minutes.
- Place rolls in pan and drizzle remaining caramel from the muffin pan over the top.
***HINT: To ensure a clean oven, place muffin tin on a cookie sheet or you will have caramel all over the bottom of your oven.
I love rhubarb and thanks to family, friends and coworkers, I was able to freeze 104 cups this year. I have made all types of different recipes with it, so I had to narrow down which ones to post.
Blueberry Strawberry Rhubarb Jam
Cook Time: 20 minutes Yield: 4-1/2 pints.
- 5 c chopped fresh or frozen rhubarb, thawed
- 1/2 c water
- 5 c sugar
- 1 can (21 ounces) blueberry pie filling
- 2 cups strawberries, chopped
- 3 tablespoons lemon juice
- 2 packages (3 ounces each) raspberry or strawberry jello (can be sugar-free)
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender.
- Add sugar.
- Bring to a boil; boil for 2 minutes.
- Stir in pie filling, strawberries and lemon juice.
- Return to a boil.
- Reduce heat; cook and stir for 10 minutes.
- Remove from heat; stir in jello until dissolved.
- Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and store in fridge or freezer.
Luscious Rhubarb Dessert
Oven: 350 Cook Time: 60-70 minutes Yield: 9×13
- ½ c butter
- ½ c sugar
- 2 c flour
- 2 c sugar
- 4 T flour (more if using frozen rhubarb due to water content)
- 6 eggs, beaten
- 1 c milk
- 5 c rhubarb, chopped
- Mix together crust.
- Press into 9 x 13 pan.
- Bake 10 minutes at 350.
- Mix sugar, flour, eggs and milk.
- Add rhubarb.
- Pour over crust and bake 50 minutes at 350.
Rhubarb Cream Cake
Oven: 350 Cook Time: 55 minutes Yield 9×13
- 1 package cake mix (white, yellow or funfetti)
- 4 c rhubarb, finely chopped
- 1 c sugar
- 1 pt. whipping cream
- Eggs and oil according to cake directions or 1 can soda (click here for recipe)
- Prepare cake mix as directed.
- Pour into greased 9×13 pan.
- Place rhubarb over the cake batter.
- Pour sugar evenly over rhubarb.
- If using frozen rhubarb or rhubarb appears watery, sprinkle 1-2 T of flour on top.
- Pour unwhipped cream on top.
- Bake 50-55 minutes at 350.
- Flip cake over when serving so custard is on top.