Monkey Bread

My kids love this one

Ingredients:
4 rolls biscuit mix (7.5 oz cans)
1 tsp cinnamon (more if desired)
2/3 cup sugar

Topping:
1 1/2 sticks melted butter
1 cup sugar
1 tsp cinnamon (more if desired)

Directions:
1. Cut each biscuit into 4-6 pieces
2. Combine cinnamon and sugar in a bowl
3. Roll each biscuit piece in the cinnamon sugar
4. Drop in a buttered bundt pan
5. Melt butter and combine with cinnamon and sugar for the topping
6. Pour over pieces moving them with a fork to get in between pieces
7. Bake at 350 for 30-35 minutes

Chocolate Butter Cookies

These are simple but you need to refrigerate the dough for about two hours before baking.

Ingredients:
8oz cream cheese at room temperature
1 stick butter at room temperature
1 egg
1 tsp vanilla
1 box chocolate cake mix
Powered sugar

Directions:
In a large bowl mix the cream cheese and the butter with an electric mixer. Blend in the egg. Blend in the vanilla. Add the cake mix and mix well. Cover and refrigerate for 2 hours. Roll the batter into teaspoon size balls then roll in powdered sugar. Place on cookie sheet lined with parchment paper (greatest invention). Bake at 350 for 12 minutes. Cookies will still be gooey looking. Cool completely and sprinkle with more powdered sugar if desired.

Best Cupcakes Ever!

These are super easy and are by far the best cupcakes I have ever had! Don't freak out when you read the ingredients, just try it. I promise you'll love them!

Ingredients:
1 box cake mix (I recommend spice, chocolate or fudge)
1 small can pumpkin (remember, don't freak out, you won't taste it I promise!)
1/4 cup water

Directions:
Mix cake mix, pumpkin and water with a mixer. The mix will be a little thicker than you may be used to. Bake as directed on the box. Top with your favorite frosting or powdered sugar.

Churro Cheesecake

This is very, very simple and tastes so great!

Churro Cheesecake

2 packages crescent rolls
2 8oz packages of plain cream cheese
1 egg
3/4 cup white sugar
1 tsp vanilla
2 tbsp melted butter
1/4 white sugar (for topping)
1 1/2 tsp cinnamon (for topping)

Directions:

Preheat oven to 350 degrees. Unroll 1 package of crescent rolls and place in the bottom of a 9x13 ungreased pan. Mix cream cheese, sugar, egg and vanilla with a hand mixer until creamy. Spread over crescent dough in the pan. Unroll the 2nd package of crescent rolls and place over the cream cheese mixture. Brush the top with melted butter. Sprinkle with cinnamon sugar mixture. (You can even make a fancy pattern if you want). Bake for 30-35 minutes until golden brown. Let cool completely, then cut into squares.

*I try to show the finished item in the pan so that you will know what it is supposed to look like when it is done. It looks much prettier cut into squares and stacked on a decorative plate.

Messy Chocolate Peanut Butter Cookies

6 cups peanut butter
6 cups sugar
3 cups rice krispies
3 cups chocolate rice krispies
6 cups karo syrup

Mix peanut butter, sugar and karo syrup on the stove until well blended. (You can use the microwave, just be sure to check and stir every minute or so). Fold in the rice krispies until well covered. Spoon onto wax paper to cool.

* Note, you can use all plain or all chocolate rice krispies too.

Pink Lemonade Pie

1 small container of Cool Whip
1 large can pink lemonade concentrate
1 graham cracker pie crust
1 can Eagle Brand condensed milk

Mix all ingredients and pour into pie crust. Refrigerate at least 30 minutes before serving. For a different pie, try using other flavors of juice such as cranberry, fruit punch, strawberry banana and so on. Be creative!