A family favorite for many, many years! So sweet and warm and gooey that you can’t just have one.
Note: This recipe does take a long time to make, and every step needs to be followed exactly!
You can certainly cut down on the butter for a lower calorie treat.
- For the Dough:
1/4-ounce yeast (packages can be found in the cooking section)
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
3 1/2 to 4 cups flour
1/2 cup melted butter
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface . Mix sugar and cinnamon and sprinkle over soft dough. Sprinkle with nuts if desired. Roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with cooking spray or butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired thickness. Spread over cooled rolls.
Recipe can be found on FoodNetwork. Courtesy of Paula Deen!
I’m so hungry now!
Mmm…nothing better than waking up on the weekends to a plate full of hot homemade waffles.
You can put this easy recipe in any shape! I have both a Cinderella and a Mickey Mouse waffle iron 🙂
For you chocolate lovers out there… add chocolate chips! It makes this breakfast even more amazing!
You will need:
- 2 eggs
- 2 cups of all-purpose flour (or whole wheat flour for those who like a healthy boost!)
- 1 3/4 cups of milk. Add more if your batter is still thick.
- 1/2 cup of vegetable oil
- 1 tablespoon of sugar
- 4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- For extra awesomeness: CHOCOLATE CHIPS!
-Beat eggs until yolks are broken in large bowl. Add all the other recipes and stir until smooth.
-Pour in greased waffle iron and bake until golden brown or until desired. I like mine a little crispy 🙂
-Serve with butter and your favorite syrup. Add fruit to the top if you’d like.
*NOTE: Sprinkle chocolate chips on the unbaked waffle as you pour the batter in the waffle iron for best results*
You can even add a dash of nutmeg in the batter for extra flavor.
No, no, I don’t mean we’re going to make dog food. We are going to bake a sweet and delicious snack that is incredibly easy to make!
Puppy Chow IS an adorable name, isn’t it? That’s why that cute little Corgi puppy is on today’s post. 😀
You will need:
- 9 cups of crispy rice cereal squares (Chex!)
- 1/2 cup of peanut butter
- 1 cup of semisweet chocolate chips
- 1 1/2 cups of powdered sugar
– In a saucepan over low heat, melt the chocolate. Add peanut butter to the melted chocolate and stir until smooth.
-Remove from heat, add cereal, and stir until evenly coated. Be careful not to smash the cereal!
-Pour powdered sugar into large plastic bag. Add chocolate/peanut butter covered cereal into bag and shake until coated.
-Pour in a cute little bowl and serve! Everybody will come back begging for more 🙂
*Credit to AllRecipes.com!*
A great treat for any time of the year. Easy to make, fun to decorate, and yummy to eat!
This recipe makes 5 dozen, but you can adjust it to fit the serving size you need.
You will need:
- 1 1/2 cups of butter, softened
- 2 cups of white sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 5 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
– Get a large bowl and beat the butter and sugar together until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover dough and chill for at least one hour.
-Preheat oven to 400 degrees F. Roll out dough on floured surface (a rolling mat would work great!) to about 1/2 of an inch thick, or however thin you would like your cookies. Cut into shapes using a cookie cutter and put them on a greased cookie sheet and into the oven.
– Bake 6-8 minutes or until lightly golden brown. Allow them to completely cool before you decorate!
You can use your favorite icing recipe. If you need one, I have a buttercream icing recipe on my Rainbow Cake page!
*Credit to AllRecipes.com*
I know this is kind of mainstream, but I still absolutely love the result of this recipe. A rainbow cake! Honestly, what could be more fun than that?
It does take a little bit of time and patience, however, and you must follow all the steps exactly for the cake to turn out great.
You will need:
- A box of white cake mix (I typically use Duncan Hines)
- 1 cup of water
- 1/4 cup of vegetable oil
- 2 large egg whites
-Preheat oven to 325 degrees. Beat together in a large bowl at low speed until blended well and moistened. Next, get six small tubs and pour an approximate amount in each one. Try to make them as equal as possible.
-Get six different food colors (red, orange, yellow, green, blue, violet) and put a few small drops in each individual tub. Each tub has its own color and should not be mixed until later.
-Get two small pans and grease lightly. Pour half of the violet batter in one and half in the other. Repeat with the rest of the colors in any order you prefer.
-Put them in the oven and bake for 26-30 minutes or until done.
While the colorful cakes bake, it would be smart to make some delicious and easy buttercream icing!
You will need:
- Two sticks of butter, softened
- A teaspoon of vanilla extract
- Two tablespoons of milk (or more for consistency)
- 2-1/2 – 3 cups of powdered sugar
-Beat together in a large bowl for around 3 minutes or until icing is creamy. Blend well. This recipe really is the icing on the cake! 🙂
-Wait for the cake to cool and apply the icing in any way you desire. Add sprinkles for extra fun!
A wonderful breakfast that my family has always made is a scrambled egg smorgasbord. It has been a savory tradition that we’ve had for a long time.
According to the title, these scrambled eggs contain many different ingredients such as meats, veggies, peppers, spices, etc.
The more you add, the better!
You will need:
- 6-10 eggs, according to how many people you are serving.
- A splash of milk
- Black pepper
- Tony’s Creole Seasoning
Mix these in a bowl with a fork until all yolks are broken.
Next, you will need:
- Chopped fresh jalapeno
- Chopped fresh onion
- Oven-baked crispy tater tots or french fries
- Cubes of pan-fried ham and the meat you would like to add. Ham, sausage, hot dogs, chicken strips, etc. One time we added buffalo wings!
- Freshly grated or bagged cheddar cheese
Set the oven on 425 and bake yourself a cookie sheet of crispy tots. (Don’t worry about extras, everyone will snack on them!)
Chop the peppers, onions, and meat and put them in a heated pan on the stove. Adding a little olive oil helps the ingredients to not stick on the pan. Stir frequently until nice and golden brown.
Next, add the eggs over the peppers, onions, and meat and stir until eggs are cooked and scrambled. Add the tater tots once they are ready.
Last but not least, add cheese to the top! Freshly grated cheddar or pepper jack cheese makes this meal irresistible.
Serve while hot. Those who like even a little more flavor can add hot sauce, guacamole, or Tobasco on top of their eggs!
My mom and I kind of made something up…and it’s GENIUS! A delicious breakfast idea that everyone in your family will love. Normal blueberry pancakes are okay, but make them tastier, softer, and sweeter by adding muffin mix to the pancake batter!
My family typically uses Duncan Hines’s Blueberry Muffins for this recipe.
Here are the ingredients:
- 1/3 cup of flour
- 1 box of blueberry muffin mix
- 1 egg
- 1 teaspoon of baking powder
- 1 cup of water
- 1 tablespoon of vegetable oil
Mix together in a large bowl until blended well or until it is as thin as you like. Heat up a griddle and rub a little butter in the places you are going to put the pancakes. I normally use a little 1/4 cup to scoop batter onto the griddle. When one side turns golden, flip to the other side until it does the same.
Serve with your favorite syrup and a little butter and enjoy!
A delicious and original smoothie recipe that I made up myself! It’s fantastic. (Probably, someone else already invented it…)
First, you need to get out your blender of choice. I use a Magic Bullet which works exceptionally well with smoothies and is easy to set up and clean up.
Second, add ice until desired amount. The more ice you add, the thicker and colder it will be. Use crushed ice or Sonic ice because regular ice cubes will tear up the blender’s blades.
Get out assorted berries and wash them. To make a wild berry smoothie, you need to add blackberries, raspberries, blueberries, strawberries, and a banana. Cut the bigger berries up and put them in there.
Add a little splash of milk and a couple spoonfuls of lightly sweetened yogurt or sherbet to make the smoothie creamy. For an extra bit of sweetness, add a little bit of apple juice!
Blend until all fruit is chopped up and the smoothie is thick and creamy. Enjoy while it’s cold!
Everyone knows that Valentine’s day is just around the corner… why not surprise the ones you love with some easy, delicious chocolate covered strawberries?
All you need is one or two packages of fresh strawberries – stems on, washed, and dried.
Melt six ounces of semisweet chocolate in a glass bowl over a small pan of boiling water. Chocolate chips work just as well as bar chocolate. Stir frequently until melted.
You need to be fast or else the chocolate will harden. Get a cookie sheet covered with a sheet of wax paper and set it somewhere close to you.
Dip the strawberries generously in the melted chocolate and set them on the wax paper. The cookie sheet is then placed in the refridgerator until the chocolate is hardened.
Get them out and enjoy! Sweet, easy, and tasty strawberries.
If you’d like to be fancy…melting a small amount of white chocolate and drizzling it over the chocolate covered strawberries (or vice versa) makes it look delectable. These treats are perfect for any occasion.
Aloha, everyone! I am super excited to announce the beginning of my new blog, Cooking With Summer!
Soon you will be able to get new recipes from my site and fun ideas to do all year around. Desserts, meals, beverages, etc.!
I will be working on the website and getting the hang of blogging for a little while but posts should begin soon. 🙂