Easy Overnight Cinnamon Rolls July 25
by Cheri Minahan
20 frozen dinner rolls (I use Bridgeford parkerhouse 24)
1 c brown sugar
1/4 c instatnt vanilla pudding mix
1T ground cinnamon
1/4 c melted butter ( I used 1/2)
your favorite frosting drizzle
Place the frozen rolls in a lightly greased 10 inch bundt or a 13 x 9 cake pan. In a medium mixing bowl combing the brown sugar, pudding mix and cinnamon. Sprinkle the mixture over the rolls. Pour the melted butter over the rolls, cover with a clean damp cloth and let stand overniht at room temperature.
In the morning, preheat oven to 350 degrees and bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate. Dizzle with your favorite drizzle.
My drizzle:
2T butter mixed with 2 c powdered sugar and 2 or more tablespoons of fat free half and half and a tablespoon of vanilla or amartetto (almond) extract. mix briefly with a mixer until smoot. Drizzle desired amount over rolls. Add more half and half until desired consistency.
Raspberry banana nut bread
by Cheri Minahan
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries*
1/2 cup chopped walnuts
Directions
1.In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Footnotes
If using frozen raspberries, do not thaw before adding to batter
Easy Peach Cobbler
by Mickelle Marsiglia
2 packages of cinnabon cinnamon cookies
3-4 cups of Peaches
1-2 TBS of flour
Press 1.5 pkg of cookies into the bottom of the pan
Pour peaches over the cookie crust.
Mix 1-2 tbs of flour with half of a pkg of cookies until crumbly.
Crumble on top of the peaches.
Bake at 350 degrees until bubbly.
Sausage Breakfast Casserole
by Mickelle Marsiglia
2 pkgs of crescent rolls
1 lb of sausage
1 8 oz pkg cream cheese
Brown sausage in a skillet and then mix with the cream cheese. Press one package of crescents into the bottom of the baking pan. Pour the sausage mixture on top of the crescents. Then top the mixture with the 2nd package of crescents. Bake at 350 degrees until golden brown.
