Lemon Bread

1/4 c. Vegetable Oil

1/2 c. Sugar

1 Egg, well beaten

1/4 c. Milk

3/4 c. Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 tsp. Lemon Extract

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Blend first four ingredients.  Sift dry ingredients together.  Mix with egg mixture and stir in lemon extract.  Pour into a greased loaf pan.  Bake at 350 for 30-35 minutes or until a knife inserted in the center comes out clean.  While bread is still hot, prick top with a fork.  Pour glaze over the top.

GLAZE:

Stir together 1/4 c. Sugar and 1/4 c. Lemon Juice

Chocolate Chip Cookie Pies

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles
1 batch of your favorite cookie dough
1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.
2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.
3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

*This yummy recipe and the cool pictures from Picky Palate.

Cinnamon Crumb Biscuits

1 Biscuit Recipe

2 TBSP Sugar

2 TBSP Brown Sugar

1 tsp. Cinnamon

1 TBSP Water

Icing (powdered sugar, milk, butter, vanilla)

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Prepare biscuits.  Form dough into a ball.  Roll out in a circle on a pizza pan about 3/4 " thick.  Cut biscuits into squares but don't separate. Mix cinnamon, sugar and water together until crumbly and spread on biscuits.  Bake at 400 for 15-20 minutes or until light golden brown.  Drizzle icing over the top.

Fruit Pie Biscuits

What You Need:

• 1 can Jumbo-sized biscuits
• 1 can of your favorite pie filling
• Cinnamon
• 1 cup sugar
• 1-1 1/2 tbsp milk
• 1 sandwich bag
• scissors
• bowl

What You Do:

Bake the biscuits as directed on the can. Let cool. Wash your hands and dry them. Create a "basket" in the center of each biscuit by pressing your finger down into the center. Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom. Fill each biscuit with pie filling and lightly dust with cinnamon .

** At this point, the biscuits can be stored in a sealed container for up to 8 hours with no problems. To serve, place on a plate and drizzle with glaze. (see below) Warm Biscuits: You can reheat before serving (if desired) by placing one biscuit on a microwave safe plate and heating on high power for 30 seconds. Remove from microwave and drizzle with glaze as directed below.

For the Glaze:

In a bowl, mix confectioner's sugar and 1 tablespoon of milk. Stir until smooth. Add more milk, a few drops at a time, until desired consistency. You can drizzle the icing with a spoon or use the following method:Fill a sandwich bag with confectioner's sugar icing, seal the bag and push the icing into one corner of the bag. Using scissors, slightly snip off this corner of the bag. Drizzle the icing liberally across the top of each biscuit. Serve immediately.

 

*recipe found here.

Mini Cheesecakes

You will need...

2 bricks cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

12 oreos

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Heat oven to 350 degrees.

Beat cream cheese, sugar, and vanilla in a large bowl until it is well blended. Add eggs, one at a time, beating on low speed after each just until blended.

Place one cookie at the bottom of each of 12 cupcake liners. Then cover the cookie with the cream cheese mixture.

Bake for 20 minutes or until the centers are almost set. Cool and refrigerate for 3 hours. Finish off with your topping of choice.

*Photo and recipe from here

Homemade Oreos

This is such an easy and fast cookie to make!

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For the cookie, you will need...

1 package of devil's food cake mix

2 eggs

1/2 c. oil

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For the frosting, you will need...

1 brick of cream cheese

1 cube of butter, at room temperature

1 tsp. vanilla

3-4 c. powdered sugar

~

Mix all the ingredients for the cookies and roll the dough into small balls. Bake at 350 degrees for about 8 minutes. Let cookies cool on a cooling rack.

Mix all the ingredients until frosting is smooth. Take a cookie and spread some frosting on it. Top it with another cookie to make the oreo.

*I usually double the cookie recipe to go with one batch of the cream cheese frosting.

Chocolate Chip Cookies

This is absolutely my favorite recipe for chocolate chip cookies.

They turn out great. Every single time.

You will need....

2/3 c. shortening

2/3 c. butter or margarine, softened

1 c. sugar

1 c. packed brown sugar

2 eggs

2 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. salt

12 oz. chocolate chips

Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs, and vanilla. Once well blended, stir in all the remaining ingredients except the chocolate chips. Once dough is completely mixed, stir in the chocolate chips. Drop spoonfuls onto a baking sheet. Cook for 8-10 minutes....until the cookies are just barely starting to brown.

Cinnamon Rolls

CINNAMON ROLLS:
1 box yellow cake mix
2 pkg (4 1/2 tsp) yeast
5 c. flour
2 1/2 c. warm water

CREAM CHEESE FROSTING:
1 box powdered sugar
1 cube of butter
1 package cream cheese
1 tsp. vanilla

Mix dry ingredients together. Add water and mix well. Knead dough until smooth. Raise until double (about 1 hour). Punch down, and let raise another 45 minutes. Divide dough into thirds. Roll one third at a time into a 10x15 rectangle. Spread butter over dough, and then sprinkle with cinnamon and sugar. Roll dough up on the 15 inch side. Pinch edges closed and then cut in 2 inch lengths. Place in a greased pan. Let raise for 15 minutes. Bake at 350 for 15-20 minutes. Mix all the ingredients together for cream cheese frosting. Spread frosting over the cinnamon rolls.