ROLO CHEESECAKE BARS


Ingredients
  • crust:
  • 3 cups of graham cracker crumbs
  • 1 cup sugar
  • 2 sticks melted butter (16 tablespoons)
filling:
  • beat: 2 8-ounce packages of cream cheese
  • 2 eggs
  • 1c. sugar
  • 1/4c. flour
  • once smooth, add one package of mini rolos
glaze:
  • 1 stick butter
  • 6 ounces chocolate chips.
  • 4 tsp. light corn syrup.
Instructions
  1. CRUST STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL.
  2. BAKE AT 350 FOR 7-10 MINUTES AND COOL.
  3. FILLING:POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.
  4. LET COOL AND ADD GLAZE.
  5. GLAZE:
  6. MELT IN THE MICROWAVE:
  7. 1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS.
  8. STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
  9. POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT.
  10. CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!
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Bacon and Egg Crescent Squares


Ingredients
  • 1 tube Pillsbury Crescents
  • 4 eggs
  • 6 slices bacon
  • 2 tablespoons Parmesan cheese
  • salt and pepper
  • 1 tablespoon fresh chopped basil, parsley, or Italian parsley
Instructions
  1. Preheat oven to 400 degrees.
  2. Open and unroll the Pillsbury Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square.
  3. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square).
  4. Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste.
  5. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.
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Crochet Heart Granny Square -

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Espresso Mini Muffins with Chocolate Ganache


Prep Time: 10 minutes
Total Time: 20 minutes
Serving Size: 12
Ingredients
  1. ¾ cups Almond Meal Or Almond Flour
  2. 1 Tablespoon Ground Espresso Beans
  3. ¼ teaspoons Baking Soda
  4. ¼ teaspoons Ground Nutmeg
  5. 1 pinch Salt
  6. 1 whole Egg
  7. 2 Tablespoons Coconut Oil
  8. 2 Tablespoons Maple Syrup
  9. ½ teaspoons Vanilla
  10. FOR THE GANACHE:
  11. 2 ounces, fluid Dark Chocolate
  12. 2 Tablespoons Coconut Milk
Instructions
  1. Preheat oven to 350ºF. Grease a mini muffin tin well with coconut oil or greasing method of your choice.
  2. In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine.
  3. Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth.
  4. Fill greased muffin tins 3/4 of the way full. You should have just enough to make 12, if you really scrape the bowl clean.
  5. Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!
  6. Allow muffins to cool.
  7. Make the ganache. In a microwave safe bowl, combine the coconut milk and chocolate, microwave for 30 seconds, stir, microwave for 15 more seconds if it is not melted. Be careful not to burn it.
  8. Top muffins with desired amount of ganache. Enjoy!
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Recipe and Photo credit:tastykitchen / CC BY-NC-ND

Cucumber & Green Tea Mojito


Prep Time: 5 minutes
Total Time: 10 minutes
Yield: 4 mojitos
Ingredients
  1. 1 ½ Cups light Rum
  2. 4 Limes, more for garnish
  3. 20 mint leaves
  4. 1 Cup brewed green tea
  5. 1 Cucumber, sliced and more for garnish
  6. ¾ Cup Sugar
  7. ¾ Cup Water
  8. Club Soda
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For instructions please visit:cookingstoned

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Chocolate Glazed Pumpkin doughnuts


Yield: makes enough to coat 12 doughnuts
Ingredients
  2. 1/4 cup unsalted butter
  3. 1 tablespoon light corn syrup
  4. 2 ounces bittersweet chocolate, chopped
  5. 1 cup powdered sugar

Instructions
  1. Combine butter and corn syrup in medium saucepan and heat over medium heat until butter is melted.
  2. Decrease the heat to low, add the chocolate, and whisk until melted.
  3. Turn off heat, add the powdered sugar, and whisk until smooth.
  4. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
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Recipe and Photo credit:canyoustayfordinner / CC BY-NC-ND
For instructions please visit:canyoustayfordinner

Homemade Cinna Minis


Yield: Makes 24
Ingredients
  1. 1 cup all-purpose flour
  2. 1 tsp. baking powder
  3. ¼ tsp. salt
  4. ¾ cup heavy cream
  5. 2/3 cup brown sugar, packed
  6. 1 ¼ tsp. cinnamon
  7. 3 tablespoons unsalted butter, at room temperature
  8. For the glaze:
  9. 1 cup powdered sugar
  10. 1 tablespoon milk
  11. ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 400° F. In a medium bowl, stir together brown sugar and cinnamon. Set that aside.
  2. Whisk the flour, baking powder, and salt together in a large bowl. Stir in the cream and mix until just combined. The dough will be soft and moist.
  3. On a lightly floured counter top, roll out the dough using a rolling pin dusted with flour as best you can until you have a rectangle that’s roughly 12?x7?. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7? sides), roll the dough up into a tight spiral.
  4. Now use a sharp knife to cut the roll into 24 small spirals. Place the cinnamon buns cut side up into an 8? or 9? greased baking pan or place one cinnamon bun into each of the cups of a greased mini muffin tin. Bake for about 12-15 minutes, until the buns turn a faint golden. Turn the cinnamon buns out onto a wire rack to cool completely.
  5. While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.
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Recipe and Photo credit:canyoustayfordinner / CC BY-NC-ND
For instructions please visit:canyoustayfordinner

Broken Glass Jello


Ingredients
  1. 4 small boxes of jello (3 oz), different colors
  2. 1 can sweetened condensed milk (Like Eagle or something, got it?)
  3. 2 envelopes unflavored gelatin
  4. water
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Recipe and Photo credit:foodlibrarian / CC BY-NC-ND
For instructions please visit:foodlibrarian

Cinnamon Apple Dessert Chimichangas


Ingredients
  1. For the Apple Pie Filling:
  2. 4 baking apples, chopped (I used a mix of granny smith and gala apples)
  3. 1 1/2 cups water
  4. 1/4 cup cornstarch
  5. 3/4 cup sugar
  6. 1/2 tsp. cinnamon
  7. 1/4 tsp. salt
  8. 1 Tbs. lemon juice
  9. For the Chimichangas:
  10. 8-10 small tortillas
  11. 1/2 cup sugar
  12. 1 Tbs. cinnamon
  13. Oil for frying
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Recipe and Photo credit:jcocina / CC BY-NC-ND
For instructions please visit:jcocina

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Apple Pie Apple


Ingredients
  1. 1 Braeburn apple, washed and dried (can also use Fuji, Golden Delicious, McIntosh, or Granny Smiths)
  2. 10 pieces of caramel
  3. 2 oz. white candy melts
  4. 1 1/2 tablespoons light brown sugar
  5. 3 dashes cinnamon
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Recipe and Photo credit:the-cooking-of-joy / CC BY-NC-ND
For instructions please visit:the-cooking-of-joy

Apricot Strudel


Ingredients
  1. 1 stick Butter
  2. 8 Apricots, Sliced
  3. ¼ cups Sugar
  4. 2 Tablespoons Flour
  5. 1 pinch Cinnamon
  6. ½ packages (16 Oz. Size) Filo Dough
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Recipe and Photo credit:tastykitchen / CC BY-NC-ND
For instructions please visit:tastykitchen

Mint & Lime Juice Cubes


Ingredients
For the Cake:
  • 1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)
  • 1/4 c. cocoa powder
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • dash of salt
  • 1 1/2 TB. cornstarch
  • 1/4 c. melted coconut oil
  • 1/4 c. applesauce (room temperature)
  • 1/2 c. non dairy milk(room temperature)
  • 1/4 c. maple syrup(room temperature)
  • 2 tsp. vanilla
  • 1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)
For the Filling:
  • One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night
  • sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar
For the Coating:
  • 1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)
  • 1/8 c. coconut oil
  • 1 TB. sweetener of choice (I used agave) (optional) 
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Rainbow Peppermint Patties


Prep Time: 45 minutes
Total Time: 2 hours, 30 minutes
Serving Size: 36 Peppermint patties
Ingredients
  1. 5 cups powdered sugar
  2. 3 Tablespoons light corn syrup
  3. 3 Tablespoons water
  4. 3 Tablespoons vegetable shortening
  5. 1 teaspoon peppermint extract
  6. Red, orange, yellow, green, blue, and purple food colors (the gel version works well here)
  7. Parchment paper
  8. 16 ounces dipping chocolate
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Recipe and Photo credit:tablespoon / CC BY-NC-ND
For instructions please visit:tablespoon

Wow!


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