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INGREDIENTS 1/2 cup sugar 2 Tbsp ground cinnamon 2 (8 oz) packages cream cheese, softened 1/2 cup sugar 1 egg 1 tsp vanilla 2 (8 oz) cans Pillsbury crescent dinner rolls INSTRUCTIONS Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350� for about 30 minutes or until light brown. Read Full Recipe ---> Click Here

Ingredients blondies 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature 3/4 cup sugar (164 grams) 1 large egg 1/4 cup (55 grams) fresh squeezed lemon juice 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring) 1/2 tsp baking powder 1/2 tsp salt 1 cup (127 grams) diced fresh strawberries glaze 1 cup (112 grams, unsifted weight) powdered sugar, sifted 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below) lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency Instructions Preheat the oven to 350F Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later. Cream the butter and sugar until fluffy. Beat in the egg. When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok. Whisk together the flour, bak...

Ingredients COOKIE 3/4 cup granulated sugar 2 tablespoons butter-flavored shortening 2 tablespoons butter room temperature 1 egg room temperature 1/4 cup buttermilk room temperature 1/4 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt SUGAR CINNAMON MIXTURE 1/2 cup brown sugar 1/2 tablespoon cinnamon 2 tablespoons butter melted CREAM CHEESE FROSTING see note 2 oz. cream cheese room temperature 2 tablespoons butter room temperature 1/2 cup + 2 tablespoons powdered sugar 2-3 teaspoons milk may need more or less to achieve desired texture vanilla extract splash Instructions Preheat oven to 350 F. To make the cookies, cream together sugar, butter, and shortening. Mix in egg, buttermilk and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients into wet ingredients and stir until a soft dough forms. Place dough in a plastic bag and flatten. Refrigerate for ...

Ingredients 1 package red velvet cake mix (regular size) 2-1/2 to 3 cups all-purpose flour 1 package (1/4 ounce) active dry yeast 1-1/4 cups warm water (120� to 130�) 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 cup butter, melted ICING: 2 cups confectioners' sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 3 to 5 tablespoons 2% milk Buy Ingredients Powered by Chicory Directions Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture. Roll up ...

Ingredients 15 OREO Cookies Chopped (about 1 1/2 cups) ANDES Chocolates chopped 7.8 oz JELL-O Chocolate Instant Pudding 2 - 3.9 packages 4 cups cold milk green food coloring mint flavoring 2 cups thawed COOL WHIPPED Whipped Topping or whipped cream Additional Oreos and Andes fro garnish on top Instructions Combine chopped cookies and Andes. Set aside. In a medium bowl, whisk together pudding mixed and and milk. Let stand 5 min. While pudding is setting, mix food coloring and mint into whipped cream until blended. Layer chocolate pudding, whipped cream, cookie/chocolate mix into cups and repeat layers. Top with whole Oreo and Andes and refrigerate 30 minutes. ENJOY! Read Full Recipe ---> Click Here