EASY ORANGE ROLLS

A very simple, easy and delicious Easy Orange Rolls recipe. So addictive, you won’t stop eating it!

Ingredients

* 1/2 (8-oz.) package cream cheese, softened

* 1/4 cup firmly packed light brown sugar

* 1 1/2 teaspoons orange zest

* 1 (11-oz.) can refrigerated French bread dough

* 2 tablespoons granulated sugar

* 1 tablespoon butter, melted

* 1/2 cup powdered sugar

* 1 tablespoon orange juice

Instructions

Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

Yield: Makes 11 rolls

QUICK CHICKEN ENCHILADA CASSEROLE

A very simple, easy and delicious Quick Chicken Enchilada Casserole recipe. So addictive, you won’t stop eating it!

Ingredients

* 6-8 corn tortillas, torn up

* 1 8 oz can. corn

* 1 8 oz. can reduced sodium black beans

* 3 roma tomatoes, diced

* 2 cups shredded chicken (or chicken cut into 1/2 inch pieces)

* 1/2 cup light sour cream

* 1/2  cup salsa

* 3/4 cup reduced fat Mexican or cheddar cheese

Instructions

1. Grease an 8 x 8 baking dish and preheat oven to 350 degrees.  Line bottom of baking dish with half the tortillas.

2. Casserole5 thumb Quick Chicken Enchilada Casserole

3. Combine all other items except cheese and mix well.  This is the “enchilada” filling!

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5. Spread half of the enchilada filling into baking dish over the tortillas.

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7. Sprinkle half the cheese onto the enchilada layer.

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9. Repeat! I like to add an extra layer of salsa onto the top of mine, but it’s up to you!

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11. Bake for 25 minutes at 350 or until bubbly!

SPICED PUMPKIN BISCUITS

A very simple, easy and delicious Spiced Pumpkin Biscuits recipe. So addictive, you won’t stop eating it!

Ingredients

* 9 ounces all-purpose flour (about 2 cups)

* 2 1/2 teaspoons baking powder

* 1 1/4 teaspoons pumpkin pie spice

* 1/2 teaspoon salt

* 5 tablespoons chilled butter, cut into small pieces

* 1/3 cup fat-free buttermilk

* 3/4 cup canned pumpkin

* 3 tablespoons honey

Instructions

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Yield: 14 servings (serving size: 1 biscuit)

CINNAMON-PECAN ROLLS

A very simple, easy and delicious Cinnamon-Pecan Rolls recipe. So addictive, you won’t stop eating it!

Ingredients

* 1 cup chopped pecans

* 1 (16-oz.) package hot roll mix

* 1/2 cup butter, softened

* 1 cup firmly packed light brown sugar

* 2 teaspoons ground cinnamon

* 1 cup powdered sugar

* 2 tablespoons milk

* 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

Yield: Makes 12 rolls

GLUTEN FREE CORNBREAD

A very simple, easy and delicious Gluten Free Cornbread recipe. So addictive, you won’t stop eating it!

Ingredients:

Dry ingredients

- 1/4 cup white bean flour

- 1/4 cup sorghum flour

- 1/4 cup cornstarch

- 1/4 cup tapioca flour

- 1 cup cornmeal

- 1/2 teaspoon xanthan gum

- 1 teaspoon egg substitute

- 1/4 cup sugar

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 3/4 teaspoon salt

Wet ingredients

- 1 cup plain yogurt

- 2 eggs

- 2 tablespoons margarine, melted

- 1/4 cup orange juice or 1/4 cup water

Instructions

* Preheat oven to 400 degrees. Grease 8″ square pan.

* In a mixing bowl, whisk together the dry ingredients. Set aside.

* In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.

* Add the dry ingredients and stir until just blended.

* Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.

* Cut into squares and serve warm or at room temperature.

REESE'S BOTTOM CHEESECAKE

A very simple, easy and delicious Reese’s Bottom Cheesecake recipe. So addictive, you won’t stop eating it!

Ingredients

- 1 Box of JELLO instant NO-Bake Cheesecake Mix (Feel free to make your own no-bake Cheesecake)
- Reese’s Peanut Butter Cups (one per each Cheesecake)
- 1 Cup of Mini Chocolate Chips..for sprinkling on top.
- Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.
- Paper Cupcake Liners
- A Cupcake pan

Instructions

* Mix up the no-bake Cheesecake according to the box directions..or make your own fave recipe…

* Unwrap the Reese’s and REMEMBER TO REMOVE THE BOTTOM PAPER!

* Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it…

* Into the fridge to chill for at least one hour!

* Sprinkle them with the Graham Cracker Crumbs and/or Chocolate Chips!

* Serve those sweet surprise bottom Cheesecakes up…

* Take a bite and be amazed!  ~Enjoy!

PUMPKIN PIE TWISTS

A very simple, easy and delicious Pumpkin Pie Twists recipe. So addictive, you won’t stop eating it!

Ingredients:

- 1 can (8 oz) crescent rolls

- 1 cup pure pumpkin

- 3 Tablespoons butter, melted

- 3 teaspoons pumpkin pie spice

CREAM CHEESE ICING:

- 1/4 cup unsalted butter, softened

- 1/4 cup cream cheese, softened

- 1 cup powdered sugar

- 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicon baking mat. Set aside.

2. Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.

3. Spread pumpkin onto 2 of the rectangles.

4. Place the other 2 rectangles on top of the pumpkin. Press edges together.

5. Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.

6. Using a pizza cutter, cut both rectangles into 6 strips.

7. Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.

MAKE CREAM CHEESE ICING:

1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.

2. Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.