Marshmallow Crescent Rolls

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.



Cinnamon Roll Cake

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.

Cake Batter Pancakes

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.

Surprise Caramel Rolls

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.