Cinnamon French Toast Bake - Ashley Whipple

1/4 cup butter or margarine
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup evaporated milk
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup maple syrup
Garnish
Icing from cinnamon rolls
Powdered sugar

DIRECTIONS
1. Heat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with the butter. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in milk, cinnamon and vanilla until well blended; gently pour over roll pieces. Drizzle with 1/2 cup syrup.
3. Bake at 375°F. for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
4. Drizzle icing over top; sprinkle with powdered sugar. Serve with additional maple syrup if desired.

Impossibly Easy Breakfast Bake - Ashley Whipple

2 packages (12 oz each) bulk pork sausage or chop up some link sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Stuffed French Toast - Suzie Willyerd

24 SLICES OF WHITE BREAD (CRUST CUT OFF)

6 EGGS

1/4 C. SYRUP

1 C. MILK

1 1/2 BRICKS CREAM CHEESE

PRESERVES OF YOUR CHOICE

Spray a large casserole dish with Pam before use. Place one layer of bread in bottom of pan. Slice cream cheese as thin as possible and lay on top of bread, spread preserves on top of cream cheese (thick). Put remaining slices of bread on top of the others making a sandwich.

MIX together eggs, syrup and milk, beat thoroughly. Pour over bread. Let sit overnight in the refrigerator. Bake 350 degrees. Takes approx. 1-1 1/2 hours to cook. Test with knife for doneness.

Holiday Dessert Exchange

Last night was the holiday dessert recipe exchange and it was DELICIOUS!! You can scroll down to get all the recipes, or find them under the Holiday Dessert category.

I am missing the recipes for:
Rocky Road No bake cheesecake - by Gina O'Neill
and
the frosting recipe for Janae's yummy cinnamon rolls. So if you are interested in either of those, you can ask them about it. If I get a copy of them, I will post it here too.

Everything was delicious, but I know I will be trying the knish(The k is pronounced) very soon.

Knish - Debbie and Kelly Hutchison

1 lb lean ground beef
1 Envelope - dry onion soup mix
1 cup grated cheese
2 tubes Pillsbury crescent roll dough

Mix the ground beef, soup mix(dry), and cheese. Form into approx. 1/2 inch balls.

Roll out dough and press seams together to form four rectangles. Cut each rectangle into eight squares with a pizza cutter. Place meatball on each square. Fold each corner up to create a "package." Place on cookie sheet and bake at 375 degrees for 14-16 minutes.

Christmas Wreath Rolls - Janae Jensen

3/4 c. canned milk
1 1/4 c. hot water
2 tsp salt
1/4 c. sugar
1/4 c. oil
2 eggs
5 c. flour
2 Tbsp yeast
1 tsp baking powder

Mix together half of flour with milk, water, salt, sugar, oil, and eggs. Add yest and baking powder, and remaining flour. Knead for 5 minutes. Then let rise until doubled.

Cinnamon rolls
Separate dough in half. Roll out until 1/4 inch thick. Brush dough with butter, then sprinkle with cinnamon, sugar, and brown sugar. Roll into tube and cut off pieces. Bake 375 degrees for 15 minutes.

Pumpkin Roll - Suzie Willyerd

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

filling:
8 oz cream cheese
4 TB butter
1 cup powdered sugar
1/2 tsp vanilla

Cream eggs for 5 minutes and add sugar, mix well. Add remaining ingredients. Pour onto cookie sheet lined with greased tin foil. Sprinkle 1 cup nuts on the tin foil if desired. Bake 15 minutes at 375 degrees. Put powdered sugar on a cotton towel. Flip the baked roll over on the towel. Roll the long way. Cool 15 minutes.
Make filling by creaming everything together. Unroll towel. Spread on roll, roll up and wrap in tin foil and freeze 24 hours. Than 20 minutes before serving. Timing is very important.

Carmel Fudge - Edna Cole

2 cups of raw sugar
1/8 tsp salt
1/3 cup corn syrup
1 cup milk
2 Tbsp butter
1 tsp vanilla
1 cup coarsely chopped buts (pecans, walnuts, or black walnuts)

In a large pot with a thick bottom, combine the washed raw sugar, salt, corn syrup, and milk. Cook over medium heat, stirring constantly, until mixture boils. Cover and cook for 2 to 3 minutes. Remove the lid, DO NOT STIR, reduce heat, cook until mixture reaches the soft ball stage, 234 degrees F on a candy thermometer.

Place the butter in a large mixing bowl. Remove pan from heat and immediately pour mixture over butter. DO NOT STIR. Cool slightly, add vanilla and beat until creamy. Just as the mixture loses its gloss, stir in nuts. Pour onto greased pan. (Size of pan will be determined by how think you want the fudge to be. Cut into squares when set. Store tightly covered.

Church Windows - Danya Paxman

1 (12 oz.) bag chocolate chips
1 stick butter, or butter
1 (10 1/2 oz.) pkg. colored marshmallows

Melt chocolate chips and butter over hot water in double boiler. Cool. Add marshmallows. Divide mixture and form into rolls. Roll up in wax paper. Chill and slice.

Nuts can also be added with marshmallow. Mixture can be rolled in coconut, or chopped nuts, or powdered sugar before rolled in wax paper.

Iced Pumpkin Cookies - Ashley Whipple

Ingredients:
1 box yellow cake mix
1/2 cup quick oats
2 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1 can (15 oz.) pumpkin
1 egg
2 Tbsp. oil
1/2 cup mini chocolate chips (optional)
Frosting:
powdered sugar
orange juice (no/low pulp)

1. In a large bowl, mix cake mix, oats and spices.
2. In a separate bowl mix pumpkin, egg and oil.
3. Pour pumpkin mix into dry mix; add chocolate chips. Mix until just moistened.
4. Drop onto lightly sprayed cookie sheets, large spoonfuls. Slightly flatten with spoon (they don't really spread, more like puff up).
5. Bake at 350 degrees for 20 minutes.
6. For frosting, mix with a mini rubber spatula sugar and orange juice until it gets to a frosting consistency. Make sure to use a tiny bit of orange juice at a time and add a little more as needed.
7. Spread over cooled cookies.

Holiday Dessert Exchange TONIGHT!

Don't forget that tonight is the Holiday Dessert Recipe exchange. It is at 7pm at Janae Jensen's home. Look at your RS announcement newsletter if you need her address or gate code.

Hope to see you there.

I'm bringing frosted pumpkin chocolate chip cookies. YUM!!!