Cinnamon Crescents

I made these for the first time this morning for breakfast and they were so yummy. Just sweet enough, but not overly sweet at all. Evin loved them too. It is a lightened version of a favorite bakery treat. It really was a delightful breakfast served with hard boiled eggs, fruit (apples and pears), and a cup of milk. And it was very easy.

Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)

Makes 8

Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)

Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)

Glaze

1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water

In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.

Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1

Chocolate Raspberry Cheesecake

This was delicious and soooooooooooooo super easy. I made it for Brent's birthday this year and it was a hit. The recipe is from Keebler.

Chocolate Raspberry Cheesecake
from: Keebler

Ingredients

1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust

Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

2. Add egg, lemon juice and vanilla, mixing until just combined.

3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.

4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

5. Garnish as desired. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Chocolate Chip Cookies (71 Toes)

I got this recipe from the blog, 71 toes. So delicious. It is my favorite chocolate chip cookie recipe so far, but I'm still on the hunt for THE perfect recipe. This one is great. But, it makes a TON. (bake what you want then scoop the rest on the pan and instead of baking them, freeze them. When frozen, transfer to a freezer bag. When you want some cookies, pull out what you want, let sit at room temperature for 15 minutes, then bake as directed.)

Rita's Chocolate Chip Cookies (from 71 Toes)

2 c. butter flavored Crisco

1 c. butter

6 eggs

2 3/4 c sugar

2 3/4 c. dark brown sugar

1 Tbsp. salt

1 Tbsp. baking soda

3 Tbsp. vanilla

1 1/2 tsp. baking powder

Mix well and add 8 cups flour, then 3 cups chocolate chips. Bake at 350 for 8-10 minutes. Makes a ton.

Chocolate Chip Coconut Oat Cookies

LOVE these. They don't have a strong coconutty flavor, just a great texture from the coconut. It is from The Enlightened Homemaker.

Chocolate chip coconut oat cookies

1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
2 cups oatmeal
1 cup unsweetened coconut
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add dry ingredients and mix until all incorporated. Add in chocolate chips and stir. Bake at 350 for 8-10 minutes. (or eat the dough straight)

Peanut Butter Cup Bars

This is from the Our Best Bites new cookbook, Savoring The Seasons With Our Best Bites, it's a great cookbook, I love it. I made them for the first time this weekend, and they are so scrumptious. VERY decadent. Brent even liked them a lot and he is not a fan of chocolate and peanut butter together.

No Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies (i.e. Oreos)
1 c. plus 4 TBSP butter, divided
1 1/2 c. plus 3 TBSP creamy peanut butter, divided
1 lb. (about 3 1/2 c.) powdered sugar
1 1/2 c. graham cracker crumbs
1 (12 oz.) bag semisweet chocolate chip ( but I used milk chocolate when I made them and they still tasted fabulous)

1. Line a 9x13 inch baking pan with foil that extends over edges of pan. Set aside.
2. Process whole cookies in a food processor, or put them in a zip lock baggie and crush them with a rolling pin until you have crumbs. Melt 4 TBSP butter and stir into the crumbs until combined. Press crumbs evenly into the baking pan, and pop into the fridge while preparing the rest of the dessert.
3. Melt remaining 1 c. butter. Beat 1 1/2 c. peanut butter, butter, and powdered sugar until combined. Add graham cracker crumbs and mix until incorporated. Press peanut butter dough evenly into pan on top of cookie crust.
4. Place chocolate chips and remaining 3 TBSP of peanut butter in microwave safe bowl. Heat in 30 second intervals until nice and smooth, stirring in between intervals. Pour chocolate mixture over peanut butter layer and spread evenly. Refrigerate bars about 2 hours. To serve, lift foil out of pan, and use a large, sharp knife to cut into bars.

Yield: about 32 bars

Taco Soup

Here is my version of taco soup that may be exactly like someone else's version, but between the two versions I have seen, this is a hybrid. So I call it mine.

Taco soup

-2 cans, drained and rinsed (or 2 cups soaked and cooked,if using fresh) of beans of your choice ( I usually use pinto and black)
-1/2 lb. to 1 lb. ground beef, browned with 1/2 an onion and a few cloves of garlic
- 2 cans of tomatoes, UN-drained
-1 can whole kernel corn, UN-drained
- 1 envelope dry Ranch dressing mix
-1 envelope of Taco Seasoning

Throw everything in the crockpot. Add water to just cover ingredients. Stir a couple of times, and cook on Low for about 5-6 hours. Top with crushed tortilla chips, shredded cheese, sour cream and/or chopped green onions.

German Pancakes

This is a recipe from my sister in law, Kyra. I have been making this for one of our General Conference breakfasts for years now. I love it because not only is it delicious, it is easy and quick.

German Pancakes

1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt

Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.