Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Frozen Bananas

FB Source: 

Ethel Kerckaert

Ingredients:
2 bananas
Plain or Vanilla Greek yogurt
crushed almonds
cinnamon

Directions:

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end off from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Who needs ice cream when you can have frozen bananas?

Spicy Candied Bacon

FB Source: Julie Morgan

(Photo by Lorinda Fleming) 

Ingredients:

8 slices bacon, thick
6 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. black pepper

Directions:

1. Preheat oven 350°. Place wire rack down in cookie sheet pan.
2. Mix dry ingredients in a bowl and combine well. 
3. Sprinkle enough sugar mixture on plate to cover bottom. One strip of bacon at a time, press down into the sugar mixture, being sure to cover entire strip. Flip over and repeat.
4. Place each strip on top of the rack. Be sure not to overlap them and give a tiny space between them. Otherwise they will stick to one another.
5. Put into oven and bake 20 minutes. Remove and flip bacon slices over. 
6. Return to oven and continue to bake another 10-15 minutes, keeping a close eye on them. If you leave in too long they will start smoking your home up. 
7. Let cool about 5 minutes and enjoy!

NOTE: To make more at one time, increase mixture and bacon slices. These can be made and placed in the refrigerator for a snack later.

Iris's Diabetic Cinnamon Buns

FB Source: Julie Morgan

Ingredients:

Dough Mixture:
1/2 skim milk
2 tsp. apple cider vinegar
1 pkg. quick rise yeast
1/4 c. warm water
1/3 c. granulated splenda
3 tbsp. shortening
1 egg
1/2 tsp salt
3 c white flour

Cinnamon Mixture:
1 tbsp melted margarine
1/3 c brown sugar splenda
cinnamon

Directions:

1. Combine skim milk and vinegar in large mixing bowl. Dissolve yeast in warm water. Add to skim milk mixture. Beat in splenda, shortening, egg and salt. Add 2 c. flour. Beat on low speed till mixture is blended and smooth. Add remaining flour and stir until flour is mixed into the dough. (I used a Kitchen Aid Mixer with a dough hook)
2. Knead dough for about 5 mins till smooth and elastic. 
3. Place in greased bowl, cover and let rise till double in size. Then roll out to 12 x 9" rectangle in size.
4. Spread dough with melted margarine, brown sugar splenda and cinnamon.
5. Roll up and cut into 15 pcs. and place into well-greased 9 x 13 cake pan.
6. Cover and let rise for about 1 hr. 
7. Bake at 375° for about 25 - 30 mins. or until done.

Calories: 75 per serving

Secret Recipe Detox Drink

FB Source: Mike Suddaby

Ingredients:
1 glass of water (12-16 oz.)
2 Tbsp. Apple Cider Vinegar
2 Tbsp. lemon juice
1 tsp. cinnamon
1 dash cayenne pepper (optional)
1 packet White Stevia Powder (Optional)

Directions:

• Blend all ingredients together

Secret Recipe Detox Drink will help your body burn fat, lose weight, fight diabetes.

• Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid which has been shown to lower blood pressure up to 6%. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar)
• Lemon Juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. It contains, Vitamin C. (I use Lakewood Organic PURE Lemon Juice)
• Cinnamon is one of the best anti-oxidants on the planet. It is the number one herb/spice for balancing blood sugar.
• Cayenne Pepper has been shown to drop blood pressure, increase metabolism.
• Stevia is an all natural sweetener made from the stevia plant and it is a great replacement for any artificial sweeteners. 

This incredible detox drink helps you burn fat, boost metabolism, lose weight, fight diabetes and lower blood pressure

One-Bowl Apple Cake

FB Source: Gabriele Lanhan

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:

1. Preheat oven to 350°. 
2. In a large bowl, mix the eggs, sugar, cinnamon and oil. 
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) 
4. Mix together the baking soda and flour and add to the ingredients in the bowl. 
5. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. 
6. Pour mixture into a greased one 9x13 or two 9″ round pans. 
7. Bake for approximately 55 minutes.

This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Soaked Pumpkin Spice Granola

Source: Mommypotamus

ORIGINAL SOURCE: Savory Lotus

Ingredients:

4 cups oats
2 cups filtered water
1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
1 cup cooked pumpkin puree
1 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp clove powder
1/2 tsp celtic sea salt
1/2 cup ghee, butter, or coconut oil
1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)
1/2 cup raisins
1/4 unsweetened shredded coconut

Directions:

1. The evening before, pour water over oats and mix. Add yogurt/kefir and mix again to combine. Cover and allow to soak for 12-24 hours.
2. Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch. Add to soaked oats.
3. In another bowl, combine pumpkin puree with rest of ingredients and stir to combine. Pour over oat mixture. Go ahead and mix it up real good now. Let all that sweet, spicy yumminess combine.
4. If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105′F until dry and crispy. Time will depend on how you spread your granola and your specific dehydrator. Mine takes about 18-20 hours.
5. If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally. This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut. Store in sealed glass jars. I keep mine in the fridge but in the cupboard is fine, too. ENJOY!

Easy & Healthy Instant Oatmeal Packets

FB Source: Homestead Survival

ORIGINAL Source: The Yummy Life

ORIGINAL Source with FULL INSTRUCTIONS: The Yummy Life - FULL Instructions

Ingredients:

BASIC RECIPE FOR A SINGLE SERVING PACKET:
1/3 cup rolled oats (instant or quick); old fashioned oats may be used for microwave and refrigerator oatmeal
1 teaspoon chia seeds or ground flaxseed (optional)
2 teaspoons oat bran (or wheat germ/bran)
2 teaspoons powdered milk (omit for non-dairy, vegan)
1 to 3 teaspoons brown sugar, sucanat, pure maple sugar, coconut sugar, or other preferred sweetener
1/8 teaspoon cinnamon
pinch of salt

OPTIONAL ADD INS (see suggested flavor varieties in directions):
dried or freeze dried fruit, chopped
chopped nuts (pecans, walnuts, almonds, macademia nuts)
PB2 powdered peanut butter
cocoa powder
instant coffee or espresso powder
sweet spices (cinnamon, nutmeg, cardamon, cloves)
ground vanilla beans (dry powder)

Directions:
Combine basic recipe ingredients in individual zip top bags. Add additional flavor ingredients, if desired--see suggestions below.

To prepare 1 serving of hot oatmeal:

• BOILING WATER METHOD (not recommended for old fashioned oats): Add 1 oatmeal packet to mug or bowl. Pour in 2/3 cups boiling water and stir. Let instant oats stand for 3-4 minutes to soften and thicken; stir, and they are ready to eat. Quick oats may need to soften an additional minute or two.
• MICROWAVE METHOD: Add 1 oatmeal packet and 3/4 cup cold water to microwave safe mug or bowl. (The container needs to be large enough to allow for mixture to expand while it cooks. It can bubble up and double in size in the microwave.) For instant oats, cook uncovered on high for 1 minute; stir, and it's ready to eat. For quick oats, cook on high for 2 minutes, let stand 2 minutes, stir, and it's ready to heat. NOTE: Microwave power and cooking times can vary; adjust cooking time if necessary.

To prepare 1 serving of refrigerator oatmeal:
Add one oatmeal packet to a pint or half-pint jar (or other covered container). Pour in 1/2 cup cold water, add 1/4 cup plain, Greek yogurt, cover tightly, and shake vigorously until well mixed. Refrigerate at least 4 hours, overnight, or up to 3 days.

12 FLAVOR VARIATIONS (use the basic recipe ingredients, plus these additions):

1. Plain -- Use basic recipe ingredients.
2. Apple Cinnamon Maple -- 2 tablespoons dried or 1/4 cup freeze-dried chopped apples; additional 1/4 teaspoon cinnamon; use maple sugar for sweetener
3. Blueberry -- 2 tablespoons dried or 1/4 cup freeze-dried blueberries.
4. Cherry Almond -- 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries; 1 tablespoon sliced or slivered almonds.
5. Apricot Ginger -- 2 tablespoons chopped dried apricots; 1 teaspoon minced crystallized ginger.
6. Cranberry Orange Pecan -- 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans.
7. Pineapple Coconut -- 2 tablespoons dried or 1/4 cup freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut
8. Raspberry Vanilla Bean-- 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1/4 teaspoon ground vanilla powder
9. Peach (or Mango) Macademia Nut -- 2 tablespoons chopped dried peaches (or mangos), 1 tablespoon chopped macadamia nuts
10. Cocoa Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 2 teaspoons cocoa powder
11. Peanut Butter Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 1 tablespoon PB2 peanut butter powder
12. Mocha -- 1 teaspoon cocoa powder, 1/2 teaspoon instant espresso powder

Instant Oatmeal Packets ~ Frugal Food Storage Project

Make your own individual instant oatmeal packets in a variety of flavors. An easy, make-ahead, healthy on-the-go breakfast or snack for work, travel, camping, and college dorms, or those busy mornings when there's no time to make breakfast. Use packets for hot or refrigerator oatmeal.

Make-ahead convenience. These bags may be made, tightly sealed, and stored for several months, depending on the shelf life of the ingredients used. May be stored in freezer to extend their life further.

To make oatmeal packets gluten-free, use gluten-free oats and oat bran.

Nutritional data for the basic oatmeal packets (without fruit or nuts). There is 1-1/2 teaspoons of brown sugar for the sweetener in these calculations. For one plain oatmeal packet: 160 calories, 2.8g fat, 53mg sodium, 28.6g carbs, 3.9g fiber, 7.6g sugars, 6.5g protein. Weight Watchers PointsPlus: 4.

Brown Butter Salted Caramel Snickerdoodles

ORIGINAL Source: The Recipe Critic

Ingredients:

2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon coarse sea salt

Directions:

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the caramel squares into quarters.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The remaining ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used coarse sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Recipe Adapted from Two Peas and their Pod

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Cheesecake Crescent Rolls

FB Source: Felicia Mcneice

Ingredients:
Rolls:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened

1 cup sugar
1 1/2 tsp vanilla

Topping:
1/4 cup butter, melted

cinnamon
sugar

Directions:

1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
2. Combine softened cream cheese, sugar, and vanilla. Spread over crescent roll layer.
3. Unroll and layer remaining crescent rolls over cream cheese layer. 
4. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. 
5. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
6. Drizzle with a little honey if you like. 

Let cool a bit, slice and eat.

Pumpkin Pie Cake

FB Source: At Home with Terri

Ingredients:
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Directions:

1. Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. 
2. Pour into a 9 x 13 greased pan. 
3. Sprinkle dry cake mix over mixture.
4.  Drizzle with melted butter. 
5. Sprinkle with chopped nuts. 
6. Bake at 350 degrees for 50-60 min or until done. 

Serve (warm or cold) with topping or whipped cream.

~Enjoy!

Stacie says: "This recipe calls for an 18 oz can of pumpkin. They only come in 15 or 28-30 oz, size, but not 18. I believe it should be 15oz, the smaller can."

Pecan Pie Caramel Cheesecake

ORIGINAL Source: Tasty Kitchen

Ingredients:
Crust:
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:
Crust:

1. Preheat oven to 325 degrees. 
2. In a large bowl, mix together all ingredients for the crust until moist.
3. Press into a 10 inch spring form pan and set aside.

Filling:

1. In a stand mixer, whip cream cheese and sugar together until smooth. 
2. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. 
3. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. 
4. Pour filling into prepared crust and smooth the top. 
5. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from oven and cool completely to room temperature.

Topping:

1. Arrange pecan halves over top entire cheesecake in concentric circles. 
2. Cover with plastic wrap and refrigerate until ready to serve. 
3. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. 

To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

Stacie's Texas Sheet Cake

Source: Stacie Allred

Ingredients:
Cake:
2 C All-Purpose Flour
2 C White Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Tbsp *Buttermilk Powder (found in the baking aisle of your grocery store)
1/2 C Butter (1 stick)
1/2 C Shortening
1/4 C Cocoa Powder
1 C Water
2 Eggs, beaten
1/2 C water

Frosting:
1/2 C Butter (1 stick)
6 Tbsp Milk
1/4 C Cocoa Powder
1 tsp Vanilla Extract
4 C Powdered Sugar, sifted.

Directions:
Cake:

1. Preheat oven to 350F/175C. 
2. Grease and flour 13 x 18" half-sheet cake pan. (You can also use a 10 x 15" jelly roll pan for this recipe.)
3. In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and buttermilk powder. Set aside.
4. In a small saucepan, combine butter, shortening, cocoa powder and 1 C water. Bring to a boil and cook for 1 minute.
5. Pour this liquid over the flour and sugar mixture in the bowl and mix well.
6. In a small bowl, beat the eggs and add 1/2 C water. Blend this together well, and add to the cake batter. Mix well.
7. Put batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
8. As soon as you remove the cake from the oven, make the frosting. (Cake should be frosted no longer than 10 minutes out of the oven.)

Frosting:

1. Add first 3 frosting ingredients into a small saucepan. Bring to a boil and cook for 1 minute. Remove from the stove and add vanilla extract.
2. Place powdered sugar in a medium mixing bowl.
3. Add in the chocolate mixture. Mix well.
4. Frost while the cake is still warm.

*I have used Buttermilk Powder for years, and just LOVE it! I don't normally use Buttermilk, so, when I have a  recipe that calls for it, I determine how much Buttermilk Powder and water I would need, according to directions on the package, and add the powder in with my dry ingredients, and the water with my wet ingredients. It stores well in my fridge. :)

Recipe adapted from Allrecipes.com

Apple Cinnamon Water

FB Source: Doc Taylor

Ingredients:
1 Apple thinly sliced
1 Cinnamon Stick

Directions:

1. Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.
2. Drink 8 oz before each meal.

Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have TONS ON ENERGY! Sounds yummy!

Cinnabon Cinnamon Roll Cake

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Six Sisters' Stuff

Ingredients:
Cake:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

1. With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
3. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
5. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.

Old Fashioned Peach Cobbler

FB Source: Good Home Cookin

Ingredients:

4 Tbsp Butter

Cobbler Base:

28 oz can Peaches (undrained)

1 C Sugar

1 1/4 C Water (divided, as per directions below)

1 heaping Tbsp Corn Starch

Cobbler Batter:

1 1/2 C Sugar

1 1/2 C Self-Rising Flour

2 tsp Vanilla Extract

Milk (enough to make a thin pancake batter)

Cinnamon Sugar Topping:

1/2 C Sugar

1/2 tsp Cinnamon

Directions:

1. Preheat oven to 400 degrees.
2. Melt butter in 13 x 9 metal baking pan.
3. In heavy saucepan, combine undrained peaches, sugar, and 1/2 cup water. Bring to a boil.
4. In small bowl, combine remaining 3/4 cup water and corn starch, and add to peach mixture. Return to boil.
5. In mixing bowl, combine batter ingredients. Make it a little thinner than a pancake batter.
6. Pour hot peaches into pan with melted butter, and pour batter on top of peach mixture in the pan.
7. Sprinkle batter with topping and bake for 30 minutes or until golden brown.

Sticky Bun Breakfast Ring

FB Source: Tammy Smith Griffiths

Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions:

1. Spray a fluted pan with non-stick spray.
2. Combine the melted butter and syrup in a small bowl and set aside.
3. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
4. Place about half of the syrup mixture in the bottom of the pan.
5. Then sprinkle half of the brown sugar mixture on top. 
6. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
7. Top with remaining syrup and sugar mixtures. 
8. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
9. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

Caramel Apple Cheesecake Bars

FB Source: Magic of the Seasons

Ingredients:

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F.

Crust:

• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Streusel Topping:

• In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Cheesecake Filling:

• In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apples:

• In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!