Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
My Kitchen Cafe

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.

Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Best Brownies Ever

Best Brownies Ever
Katie's Kitchen
*From Maria Strange

1 1/3 cup butter
2 2/3 cup sugar
cream together

Add 4 eggs
1 Tbsp vanilla

In seperate bowl:
2 cups flour
3/4 cup cocoa
1/2 tsp salt

Mix together
Add egg mixture to dry ingredients

Bake at 350 degrees for 25-35 minutes

FROSTING
3 cups powdered sugar
1/3 cup softened butter
2 tsp vanilla
1/3 cup cocoa
3-4 Tbsp milk

Angel Lush with Pineapple

Angel Lush with Pineapple

1 pkg jell-o vanilla flavor instant pudding
1 can 20 0z. crushed pineapple in juice, undrained
1 cup thawed cool whip
1 pkg 10 oz. prepared round angel food cake
seasonal berries

mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.

Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto the cake layer, cover with middle cake layer. Spread 1 cup of the pudding mixture onot the middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. refrigerate 1 hour. top with favorite berries.

7 Layer Jell-o

7 Layer Jell-o
Jen Cooper

4 colorful layers and 3 milk layers. Start with a color layer, followed by a milk layer, color layer, milk layer ect. You can make another layer while one is cooling. Can take about 2 hours. You can make more than one pan at a time.

Ingredients:
4 different jell-o flavors (small boxes) (blue raspberry, strawberry, grape and lime are the best together)
1 14 oz. can eagle brand sweetened condensed milk
1 big box knox gelatin
9x13 lightly oiled glass pan
water

Mixing and cooling jell-o layers
1 pack jell-o
1 tsp knox jell-o (approx 1/2 pack)
1 cup boiling water

Mix and let cool at room temperature so that it doesn't melt the layers underneath and ruin the layered look.

The first layer you can just put right in the fridge because there isn't a layer to mess up.

Mixing and cooling milk layers:
2 packs knox jell-o
1 1/2 cups boiling water
dissolve gelatin in water
1 can 14 oz. sweet condensed milk
1 cup hot water

mix sweet milk and water together seperatley, then mix with gelatin water mix
When mix is cool and jell-o has set up carefully pour 1 1/4 cup over the jell-o

watch the milk layer carefully. Mix occasionally. It will get chunky if you leave it alone.

continue your layers after each one has set, let the entire pan chill, then cut into 2x2 inch squares. Makes 24 squares.

Chocolate Chews

Chocolate Chews
Katie Whipple

1 3/4 cup brown sugar
6 T butter
1/2 cup sugar
2 T vanilla
3 egg whites
powdered sugar to coat
2 1/3 cup flour
6 T cocoa
2 tsp baking powder
1/2 tsp salt

Cream the butter, sugar and vanilla. beat in egg whites one at a time. Stir all dry ingredients together in a separate bowl; add to creamed mixture. Beat till well blended. Cover, chill for 3 hours. Form into small balls. Roll into powdered sugar. Place on greased cookie sheet. Bake at 350 for 10 minutes so they're chewy.

Shober's Chocolate Chip Cookies

Shober's Chocolate Chip Cookies

1 cup shortening (or softened margarine)
1 1/2 cups sugar
3/4 cup brown sugar
3 eggs
3 tsp vanilla
1 1/2 tsp salt
3 1/2 cups flour
1 1/2 tsp baking soda
1 pkg chocolate chips

Preheat oven 350

Mix shortening and sugars until smooth. Add eggs, vanilla, mix in well. In a separate bowl mix the flour, salt and soda. stir into creamed mixture. Add chips and stir again.

Bake 10-12 minutes

Mrs. Fields Chocolate Chip Cookies

Mrs. Fields Chocolate Chip Cookies

Preheat oven 350

Follow time to the minute
Cream for 2 minutes:
1 lb butter
1 1/2 cups sugar
2 cups brown sugar

Add:
3 eggs
2 T vanilla

Beat or whip for an additional 5 minutes.

Mix in separate bowl:
1 1/2 tsp soda
1 1/2 tsp salt
6 cups flour
6 cups chocolate chips

Add dry mixture to butter and sugar mixture slowly. Bake for about 7 minutes.

Kiss Cookies

Kiss Cookies

3 egg whites
2 c. sugar
2 tsp white vinegar
1 1/2 tsp vanilla
2 c coconut
1 c miniature chocolate chips

Preheat oven to 250. Beat egg whites until foamy. Gradually add sugar and vinegar, beating until stiff. Stir in vanilla, coconut, and chocolate chips. Drop by teaspoon onto lightly greased cookie sheet. bake 3-45 minutes or until tops are firm and light brown.

Homemade Oreos

Homemade Oreos

1 box devils food cake mix
3/4 cup shortening
2 eggs

mix with hands until you have a moist dough, it will be thick. roll into 1 inch balls. Bake at 350 for 5-6 minutes.

Frosting:

8 oz. powdered sugar
4 T margarine
1/2 tsp vanilla
4 oz. cream cheese

Mix, put inbetween cookies.

Easy Eclair Pie

1 pkg Graham crackers
1 12 oz. tub cool whip
1 lg pkg instant vanilla pudding
2 1/2 cups cold milk
1 container chocolate frosting

Lay crackers side by side in a 9x13 pan. Set aside. In bowl mix pudding with milk, stir until thick. Add cool whip. Mix well. Spoon pudding over crackers in pan. Add another layer of crackers. Melt frosting. Pour over crackers. Chill for 4 hours or overnight.

Strawberry Banana Jell-o Poke Cake

Strawberry Banana Jell-o Poke Cake

1 white cake mix
1 small pkg strawberry banana flavored jell-o
1 cup boiling water
1/2 cup cold water
8 oz. whipped topping

Bake cake in a greased 9 x 13 pan according to directions on box. After it cools, pike holes in cake with a fork. Stir gelatin mix with boiling water until dissolved and then add 1/2 cup cold water. Pour over cake Chill 4 hours. Top with whipped topping.

Ice Cream Sandwiches

Ice Cream Sandwiches

Brownie for Ice Cream Sandwiches

1/2 cup butter, cubed
4 squares (1 oz. each) semisweet chocolate
2 eggs
1 cup sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp salt

In a microwave safe bowl or heavy saucepan, melt butter and chocolate; stir until smooth. Cool slightly. In a large mixing bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper lined 15x10x1 baking pan. Bake at 400 degrees for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.

Prepare according to recipe directions for specific sandwiches which follow:

Candy Bar Ice Cream Sandwiches

Brownie (recipe above)
4 cups snickers ice cream, softened
1 bottle (7 1/4oz.) chocolate hard shell ice cream topping

Prepare, bake and cool brownie. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic wrap. Freeze until serving. Makes 12-15 servings.

Deluxe Strawberry Shortcake

Deluxe Strawberry Shortcake

1 pkg (18 1/4oz.) yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1 tsp vanilla

Filling:
1 8oz. pkg cream cheese, softened
1/3 cup sugar
1 carton (8oz.) frozen whipped topping, thawed
3 cups fresh strawberries, chopped

In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into two greased and floured 9in. round baking pans.

Bake at 35o degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in refrigerator. Makes 12 servings.

Butterfinger Delight

Butterfinger Delight

1 cup crushed butter -flavored crackers (about 30 crackers
1 cup graham cracker crumbs
4 Butterfinger candy bars, crushed
3/4 cup butter, melted
1 1/2 cups cold milk
2 pkgs (3.4oz. each) instant vanilla pudding mix
1 quart reduced fat chocolate frozen yogurt, softened
1 carton (12oz.) frozen whipped topping, thawed, divided

In a large bowl, combine the first four ingredients; set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13x9x2 dish. Chill for 5 minutes.

Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes. let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust.

Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Chilll until set. Cut into squares. Makes 12-15 servings.

Coconut Cream Squares

Coconut Cream Squares

crust:

1 1/2 cups flour

1 1/2 cubes butter

mix together and pat into a 9x13 pan. Bake at 350 for 20 minutes and let cool.

filling:

1 8oz. pkg cream cheese

1 cup powdered sugar

2 cups cool whip

soften cream cheese and mix well with powdered sugar. Fold in cool whip, spread over crust and chill for 20 minutes.

topping:

2 small pkgs of instant coconut pudding (or any flavor)

3 cups cold milk

Mix well and let set for 5 minutes. Pour on top of dessert. Cover with remaining cool whip and chill for 2 hours before serving. Cut into small squares.

Fudge Topped Brownies

Fudge-Topped Brownies

1 cup (2 sticks) butter or margarine, melted
2 cups sugar
1 cup all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla in large bowl; beat well. Stir in nuts. Spread batter in prepared pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars.

About 36 brownies.

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1-1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs, divided
1 cup plus 2 tablespoons all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 cup REESE'S Creamy Peanut Butter
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
3/4 teaspoon shortening

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessay, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.

24 to 36 bars.

Ultimate Caramel Nut Brownies

Baker's Ultimate Caramel Nut Brownies

4 squares Baker's Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups granulated sugar
4 eggs
1 cup flour
1 (14 ounce) package caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 (12 ounce) package Baker's Real Semi-Sweet Chocolate Chips (optional)

Heat oven to 350 degrees F. Grease a foil-lined 13 x 9-inch baking pan.Microwave chocolate squares and butter in microwave-safe bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch.

Meanwhile, microwave caramels and cream in microwave-safe bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may peek through.) Bake additional 30 minutes.Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles.

Cut into 24 fudgy brownies.

Ice Cream Sandwich Dessert

Ice Cream Sandwich Dessert

20 ice cream sandwiches

1 carton (12 oz.) frozen whipped topping, thawed

1 jar (11 3/4 oz. hot fudge ice cream topping

1 cup salted peanuts (optional)

Arrange half of the ice cream sandwiches on the bottom of a 13x9 pan. Spread half of the whipped topping over sandwiches. Spread half of the hot fudge over whipped topping. Sprinkle with peanuts. Repeat layers. Cover and freeze.

Becky's Sugar Cookies

Becky's Sugar Cookies

1 cube butter

2 cups sugar

4 eggs

4 tsp vanilla

4 cups flour

scant tsp salt

2 tsp baking powder

Cream together the butter and sugar. Add eggs and vanilla, mix well. Ini a separate bowl, sift the flour, salt and baking powder together. Add the flour mixture to the egg mixture a little at a time, lightly mnixing each time you add flour. Shape into a ball and put in refrigerator for a while.

Lightly flour the counter or cutting board and roll out the dough (if it is too sticky add more flour on the counter and work it into the dough until you can roll amd make the shapes you want without it falling apart. Be careful not to make the dough too stiff.

Bake at 375 degrees for about 5 minutes.