EZ Orange Sweet Rolls`

These homemade orange sweet rolls taste even better than cinnamon rolls! Fresh from the oven, oh so fluffy and soft these are my go to breakfast rolls. Better than the yummy Pillsbury™ Orange Rolls with Orange Icing :: Ingredients :: 1 loaf frozen bread dough, completely thawed 1 stick butter, softened 1 tablespoon orange juice concentrate 1 tablespoon orange zest 2-3 tablespoons white sugar :: Instructions :: Place dough on floured surface and roll out to a 17 x 6 inch rectangle . In a mixing bowl, place softened butter, orange zest, and 1 tablespoon orange juice concentrate. Mix with electric mixer until well blended. Spread orange butter over dough, leaving about ½ an inch all around on the outsides. Sprinkle with white sugar. Cut down the middle lengthwise with a pizza cutter. Beginning in the center, roll each side up into a log and press with hands to seal. Cut each log into 12 slices. Place slices in greased 24 cup mini muffin tin and cover. Allow to rise in warm place until doubled, 30 minutes to an hour. Bake in 350 oven for twenty minutes, or until lightly browned. Glaze ½ cup confectioner's sugar 2 tablespoons frozen orange juice concentrate Stir together glaze ingredients until smooth and creamy. Brush over hot rolls as soon as they come out of the oven. Enjoy! Note: Remaining orange juice can be placed in a zipper seal bag and frozen until the next time you make orange rolls. http://ahandfulofeverything.blogspot.com/2013/03/orange-sweet-rolls.html http://www.southernplate.com/easyrecipe-print/19762-0/ Thanks For Visiting

Mint Chocolate Delight Cookies

Oh My Word.... Do ya love Brownies???  Do ya love Chocolate??? Do ya love Mint??? Do ya love Cookies??? If thee answer is YES to any of thee above... You have to try these A CLASSIC COMBINATION OF  RICH DARK CHOCOLATE AND COOL MINT Nestle Toll Houses’s Mint Chocolate Delights   Prep time: 15 min | Bake time: 15 min | Total: 30 min Makes 4 dozen cookies. Ingredients: 2 cups all-purpose flour 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa 1 teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks) butter or margarine, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels Directions: Preheat oven to 325° F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture & stir in morsels. This dough is super thick, so be careful with your final mixing Drop by well-rounded tablespoon onto ungreased baking sheets. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Adapted From: NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels Recipe Thanks For Visiting

Cake Mix Creations

For a Chewy Cookie bake 8 to 10 minutes. For a Crunchy Cookie bake 10 to 12 minutes.

Jell-O Flavored Rainbow Popcorn-Printable-Video

Make this Rainbow Jell-O Flavored Popcorn for your favorite holiday using Jell-O.  Red for Christmas, Green for St. Patricks Day, Yellow For Easter,  Orange for Halloween etc... Printable/ Download How to Make Fruit-Flavored Rainbow Popcorn -w-Kristy from  RadaCutlery.com Thanks For Visiting

Knoephla soup

Growing in a huge family we loved anything with dumplings... and soup always fed alot of people around our table with fresh homemade buttered bread and good conversation. This soup on a cold winter's day was always a favorite. Knoephla soup 2 stalk celery, diced 1 med. onion, diced 2 32 oz boxes chicken broth 6 potatoes, diced 2 T. chicken soup base 2 Bayleaves 1 lb of bacon cooked 1 stick butter 1 pint heavy cream Knoephla Dough 4 C. flour 2 tsp. salt 1 C. water or milk 3 tsp. baking powder 4 eggs Directions        Combine potatoes, onions, celery, chicken broth and soup base, cook.        Mix together the flour, baking powder, salt, eggs and 1 C. water or milk to make a fairly stiff dough. Roll into ½ ropes; cut ½ into pieces and drop into boiling water for about 5-7 min remove drain and lay out to dry.        Add bacon to potatoe?s celery and onions. Add Knoephla to soup while potatoes still need to cook approximately the last 3-5 min till potatoes are done .        After potatoes, celery and onions, Knoephla are tender turn heat down to low and add 1 stick butter and 1 pint heavy cream leave heat on low do not boil after adding cream just heat on low.       I usually cook my knoephla first then cook the bacon this way they have more time in the pot with the potatoes and other stuff to soften up .       Or you can make a softer dough by adding more liquid and drop in to boiling water with spoon and knife then after they are cool cut into bite size pieces. Adapted from :: Taste Of Home Thanks For Visiting

Kool-Aid Candy Coated Popcorn

Have you heard of popcorn flavored with Kool-Aid ? I didn't until wondering around pinterest of course and LOVE IT!!! IF you can find it ... Get the Wylers ROOT BEER and use that flavor... just like root beer barrels only better! It's Excellent Better than the popcorn choices using the chocolate coatings.  This one is also great for birthday parties if you have a theme color. Afterall You have 91 KoolAid flavors to choose from :) Ingredients 1 cups Sugar 1/2 cup Light Corn Syrup 1/3 cup Butter Or Margarine 3 quarts Plain Popped Popcorn 1 package Kool-Aid (Any Flavor You Want) 1/2 teaspoon Baking Soda Note: You will need to pop 1/3 cup popcorn kernels in order to get the 3 qt. popped corn needed to prepare this delicious recipe. Or, you can pop 2 (3.5-oz.) bags of microwave unbuttered popcorn instead. Preparation 1 - Preheat oven to 225 degrees F (110 degrees C). Grease a large baking sheet. Place popped popcorn in a large bowl. 2 - Combine sugar, corn syrup, and butter in a saucepan; bring to a boil until sugar dissolves, about 3 minutes. 3 - Combine drink mix and baking soda in a large bowl; pour sugar mixture into drink mixture, stirring carefully. Sugar mixture will bubble so  BE CAREFUL NOT TO GET BURNED.  4 - Pour mixture over popcorn; toss to evenly coat. Transfer coated popcorn to baking sheet. 5 - Bake in the preheated oven, stirring every 10 minutes, until coating has hardened, about 30 minutes.     -> This will dry the coating and make the popcorn crispy.      -> For chewier popcorn, only bake for a few minutes to help dry the coating. 6 -  Cool and break popcorn into pieces. Enjoy! * Instead of Kool-Aid, you could substitute flavored oils and food coloring, making any kind of combination imaginable. Be sure to check out "Jamie Cooks It Up" links above for more colorful popcorn variations and LOTSA LINKS . Adapted from : Kraft Recipes Also see Gourmet Jell-O POPCORN from "A Helicopter Mom" Thanks For Visiting

Almond Joy Chocolate Chip Cookies

If your a coconut lover like I am and love soft chocolate chip cookies, then these are a must try! Cookie Exchange Quanity - Makes 7 Dozen :: INGREDIENTS :: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds :: DIRECTIONS :: Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Adapted from: Mama's Family Cooking and Eat Weight Watchers Thanks For Visiting

Basic Banana Bread

Feel free to add in a few nuts, some ginger or allspice,  or maybe even chocolate chips for that special occasion.  I also have made these into muffins,  I put the batter into a muffin tin sprayed lightly with Pam.  Bake at  325°F for about 25 minutes or less.  This recipe will yield 12 good sized muffins that are moist and delicious!   Ingredients     2 cups All-Purpose Flour     1 teaspoon Baking Soda     1 teaspoon Baking Powder     1 teaspoon Salt     2 Eggs     1 cup Granulated Sugar     5 Ripe Bananas     1 teaspoon Pure Vanilla Extract     1/2 cup Vegetable Oil     1 teaspoon Cinnamon     1/4 teaspoon Nutmeg Directions     Preheat your oven to 350°F. Spray two 8x4-inch loaf pans with baking spray containing flour. Set aside.     In a medium bowl, combine the flour, baking soda, baking powder and salt.     In another bowl, beat together the eggs and sugar. Stir in the bananas, vanilla, oil, cinnamon and nutmeg.     Stir in the flour mixture in two parts, just until combined. Divide the batter evenly between the two loaf pans.     Bake in preheated oven for 50 minutes to 1 hour, or until a tester comes out clean.     Remove from oven and cool in pans on wire rack for 30 minutes then turn bread out on to wire racks to cool completely. TIP: DO NOT OVER STIR.  With sweet breads and muffins, you should always just stir to moisten. Never over-do it or else you will end up with a drier and denser bread or muffin. Special Thanks to the Food Fanatic for this wonderful recipe  Thanks For Visiting

Endless COOKIE Variation Recipe

One Soft Cookie Recipe - Endless Variations #Low Sugar/Sodium   #Best Margarine Sugar Cookie   #Gluten Free If your like me you get tired of finding all those recipes for each cookie different cookie recipe... Now I just use this one and add in my own variations thanks to Country Crock®.  See what you can create. Original photo courtesy of Country Crock® Cookie Recipe Artwork by LazsRealm Make It Yours Low Sugar Cookies with Mix-Ins Ingredients: 1 cup Country Crock® Buttery Sticks 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 1 large egg 1 large egg yolk 2 tsp. vanilla extract 2 1/2 cups all-purpose flour 1 tsp. baking powder 3/4 tsp. salt 1/4 tsp. baking soda Your choice of mix-ins Directions: Preheat oven to 375°.  Mix Country Crock® Buttery Sticks, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed.  Stir in flour, baking powder, salt and baking soda until blended.  Add your favorite mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations below. Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely. TIP: To change it up - try one of the following delicious variations and bake as directed in thee above recipe. Cookie Hugs and Kisses - Immediately after removing cookies from oven, press a Hersheys chocolate kiss or Hersheys chocolate hug into center of each cookie. For Holidays, drizzle with Glaze* tinted with red or green food color. Makes 3 1/2 dozen. Double Chocolate Mint Chip - Stir in 3 Tbsp. unsweetened cocoa powder until blended. Add 1 pkg. (12 oz.) semisweet mint chocolate chips. Makes about 3 dozen. Mini Rainbow Chip - Stir in 1 pkg. (12 ounces) semisweet rainbow chips. Makes about 4 1/2 dozen. Chocolate Chip - Stir in 1 pkg. (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen. Oatmeal Raisin - Reduce flour to 1 1/2 cups and stir in 2 1/4 cups old-fashioned oats, 2 teaspoons ground cinnamon and 1 cup raisins. Makes about 4 dozen. Confetti - Stir in 1/4 cup confetti sprinkles. After cooling, double the Glaze Recipe*, then spread over tops of cookies and sprinkle with an additional 1/3 cup sprinkles. Makes about 4 dozen.  Bacon Chocolate Chip - Stir in 1 pkg. (12 ounces) semisweet chocolate chips and 1/2 cup crumbled crisp-cooked bacon. Makes about 4 1/2 dozen. Blueberry Lemon Muffin Cookies - Stir in 1 1/2 cups fresh blueberries and 1 tsp. grated lemon peel. After cooling, drizzle with Lemon Glaze*. Makes about 4 1/2 dozen. Chocolate Candy & Potato Chip - Stir in 2 cups candy-coated chocolate candies and 2 cups crushed potato chips. Makes about 5 dozen cookies. Chocolate Cherry - Stir in 1 bar (4 oz.) semisweet chocolate, chopped, 1 cup dried cherries, chopped, and 3/4 tsp. almond extract. Makes about 4 dozen. Chocolate Chocolate Chip - Stir in 3 Tbsp. unsweetened cocoa powder until blended. Stir in 1 pkg. (12 oz.) semisweet chocolate chips. Makes about 4 1/2 dozen. Coconut Lime Glazed - Stir in 1 cup toasted shredded coconut, 1 Tbsp. grated lime peel and 1/2 tsp. coconut extract. After cooling, top with Lime Glaze* and additional toasted coconut, if desired. Makes about 4 dozen. Cranberry Orange Walnut - Stir in 1 cup dried cranberries, 1/2 cup chopped toasted walnuts, and 1 tsp. grated orange peel. Makes about 4 1/2 dozen. Double Chocolate Toasted Almond - Stir in 1 bar (4 oz.) bittersweet chocolate, chopped, 1 bar (4 oz.) white chocolate, chopped and 1/2 cup toasted slivered almonds. Makes about 4 dozen. Orange Rosemary - Stir in 1 Tbsp. grated orange peel and 1 Tbsp. finely minced fresh rosemary (or 1 tsp. dried crushed rosemary). Makes about 3 1/2 dozen. PB & J - Stir in 3 Tbsp. extra crunchy peanut butter. Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon, drizzle with 1/2 cup semi-sweet chocolate chips, melted, and fill with strawberry jam. Makes about 3 1/2 dozen. S'mores - Stir in 3 (1.55 oz. each) milk chocolate candy bars, chopped. Chop 3 additional (1.55 oz. each) milk chocolate candy bars. Immediately after removing cookies from oven, top each cookie with the additional chopped chocolate and mini marshmallows (about 1 cup). Return cookies to oven and bake just until chocolate begins to melt, and marshmallows begin to soften, about 30 to 45 seconds. Makes about 5 dozen. Soft & Cakey Lemon Bars - Line 15.25-inch x 10.25-inch rimmed baking sheet with foil leaving 2-inch overhang on short ends. Evenly spread cookie dough into prepared pan. Bake 18 to 20 minutes or until lightly golden. Cool on wire rack in pan 10 minutes. Using foil overhang, lift cookie from pan and cool completely on wire rack. Top with 1 cup store bought lemon curd and cut into 36 bars. Makes 3 dozen. *Glaze: Combine 1 cup confectioners sugar with 4 tsp. warm water in a medium bowl and stir until smooth.  Lemon Glaze: Prepare Glaze and stir in 2 tsp. grated lemon peel. Drizzle over tops of cookies. Lime Glaze: Double Glaze and stir in 4 tsp. grated lime peel. Spread over tops of cookies. Thanks For Visiting

CopyCat McDonald's Shamrock Shake

Just In Time For St. Patrick's Day!  The Shamrock Shake we can enjoy all year especially those of us who love mint !!! :: INGREDIENTS ::  Serves 4  16 oz. Shakes   6 Cups Good Vanilla Ice Cream 1 1/2 Cups 2% Milk 1 1/4 Teaspoons Peppermint Extract 15 Drops Green Food Coloring  1 Cup Heavy Whipping Cream 1 Tablespoon Powdered Sugar Green Sprinkles for Garnish {Optional}  :: DIRECTIONS :: Put ice cream and milk in blender with half of the green food coloring and peppermint. Blend well. Add additional as desired.  Serve with fresh this "Whipped Cream" on top.  *Note - the Powdered Sugar is the key :) Mix 1 cup heavy whipping cream, until peaks begin to form. Add 1 tablespoon powdered sugar and whip until stiff peaks form.  Garnish with sprinkles if you got them. {Optional} Fun Little McDonald’s Shamrock Shake Facts : The "McLeprechaun Shake" is one of McDonald's most famous "secret menu" beverages, although it is only available in March of every year. The McLeprechaun Shake is the tasty blend of the Shamrock shake and Chocolate flavors that create the smooth tasting McLeprechaun Shake. ... more secret menu items A large, 22-ounce McDonald's Shamrock Shake contains a whopping 820 calories. That’s roughly the same as 1.5 large fries, Or 2.5 hot fudge sundaes or 1.5 Big Macs. Or better yet - nearly 3 egg McMuffins. So, yeah, proceed with caution ...read more Also see my St. Parick's Day Collection from Maxine over at MoreHolidays4U

Thanks For Visiting

Cheesy TatorTot Casserole

I love this hearty cheesy recipe for tator tot casserole in the summertime also without heating up the oven. I started originally making it this way long ago when we did not have an oven to use and only an electirc frypan but was craving TatorTot Casserole!  Just brown up your hamburger mixture and deep fry your tator tots.. add a few cheese slices and melt in the microwave and your good to go! :: Ingredients :: 1 pound ground beef 1 medium white onion (diced) 1 can mushroom stems and pieces Salt and Pepper to Taste 1 10 oz can cream of mushroom soup 1 10 oz can peas and carrots (drained) 12 slices Cheddar Cheese or 2 cups cheddar cheese 1 32 ounce bag of Ore-Ida tator tots :: Microwave Preparation :: Note: While hamburger/onions are frying up...  Deep fry / oven bake your tator tots according to directions on package and set aside.... to be layered on top of casserole. 1- Brown / Saute hamburger and onions, drain grease off. 2- Add in diced mushrooms, cream of mushroom soup, drained vegetables, salt and pepper to taste. Blend well together and keep warm on low heat in current pan.  3-  Finish Tatortot process and gather together a glass casserole dish and your cheddar cheese.  4- Add your hamburger Mixture to casserole dish, layer your cheese atop then layer the crispy tatortots.  5- NOW microwave on high for about 5-8 mins til cheese melts.  Let cool and enjoy!  TatorTots stay Crispy and the Casserole is ooey gooey goodness! :: Oven Preparation :: 1- Preheat your oven to 350 F. 2- Cook your ground beef in a large saucepan on medium heat for 6 minutes. 3- Dice your white onion and add it to your beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through. 4- Strain out excess fat from your saucepan. 5- Spread browned beef and onions in the bottom of a casserole dish (About 10x 16 ). 6- Spread Vegetables evenly on top of the beef. 7- In a separate bowl, stir together the cream of mushroom soup and the mushroom stems/peices. 8- Pour soup mixture evenly on top of the peas/carrots and beef in your casserole dish. 9- Layer your cheese slices or sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients. 10- Add FROZEN tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole because this is going to be your crust. It is also helpful for serving purposes to arrange the tater tots in an even grid. 11- Place dish in the oven and bake for 30 minutes, or until the tater tots begin to turn golden brown. 12- Let cool and enjoy! Thanks For Visiting

Peach Cobbler

Just like Grandma used to make! Tender biscuits top a bubbly peach filling. Love this Peach Cobbler Dump Cake as it is a very easy cake made in one bowl, poured into a pan with canned peaches poured over top... and it doesn't get much easier than this. :: REQUIRED INGREDIENTS :: 1 stick (1/2 cup) unsalted butter 1 ½ cups sugar (divided) 2 cups flour 1 ½ teaspoons baking powder ½ teaspoon (kosher) salt 1 cup milk 1 tablespoon pure vanilla extract 1 (29 ounce) can sliced peaches in juice 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg And a 9x13 baking dish (or 2-8x8 baking dishes)  Bakes in 55-60 minutes.  See Complete Recipe Details Here **Also See BisQuick Original Peach Cobbler or even try this  Old Fashion Peach Cobbler  with fresh peaches. Crock Pot Peach Cobbler Thanks For Visiting

Banana Bread Cookies Frosted

Oh My Goodness These are to die for! Hungry for Banana Bread but not ready for that whole loaf... Being single here and only wanting a taste of some "banana goodness"  I came across this recipe for Cookies... and they are terrific. Plus I get to freeze the rest and enjoy later on! Cheater's Version  Recipe by Cheeky Kitchen :: Ingredients :: 1 box Spice Cake Mix ( or Yellow Cake) 2 very ripe bananas 1 can Betty Crocker Rich and Creamy Vanilla Frosting optional: dried bananas for garnish :: Directions :: 1 - Preheat oven to 350 degrees F. In a stand mixer or large bowl, beat together the cake mix, bananas, and 1 tablespoon of the vanilla frosting until well mixed.  2 - Spoon batter by tablespoonfuls onto a parchment-lined baking sheet and bake in preheated oven for 8-12 minutes, or just until the cookies set. Cool slightly before removing from baking sheet and transferring to cooling rack.

Thanks For Visiting

Pecan Cobbler Dump Cake

This super easy to make Southern dessert is created in one 9x13 inch cake pan or casserole dish. Yeah Fewer Dishes!  The cobbler and sauce are to die for...  and unlike other cobblers no fruit in this one.   Not recommended if your on a diet :) Ingredients Needed 6 tablespoon butter (no substitutions) 1 cup pecans 1 and 1/2 cup self-rising flour 1 and 1/2 cup granulated sugar 2/3 cup milk (more if needed) 1 teaspoon vanilla 1 and 1/2 cup packed light brown sugar 1 and 1/2 cup hot water Author: Paula Yield 8 servings View Complete Recipe Here

Thanks For Visiting

Tangy Orange Fruit Salad

Creamy, tangy dressing over a refreshing combination of fruits makes this salad taste so good Yield: 10 servings [ 2 Quarts ] INGREDIENTS 2 Apples [diced] 1 (11 oz) can Mandarin orange sections 1 (16 oz) can Peach slices 1 (20 oz) can Pineapple chunks FRUIT SAUCE: 1/3 cup Frozen Orange Juice concentrate 1 cups Milk 3/4 cup Sour Cream 1 (3 3/4 oz) box instant Vanilla Pudding 3 bananas, sliced Directions In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream. Blend together once more lightly. Add remaining ingredients EXCEPT BANANAS gently tossing fruits just enough to coat. Slice and add banana's when ready to serve to avoid discoloration. Refrigerate, covered, at least 2 hours before serving. Note: May also be made with sugar free pudding to make it a diabetic dessert and is just as delicious! recipe / photo adapted from taste of home  Thanks For Visiting