Monkey Bread

1 package of Rhode's Rolls (36 rolls)
1 box of butterscotch pudding (the kind you cook, not instant)
1/2 cup of brown sugar
1 tsp cinnamon1 stick of butter or margarine
1/2 cup of pecans

Pour the pecans in the bottom of a bundt pan. Place the rolls on top of the nuts. Pour a mixture of brown sugar, pudding and cinnamon on top of the rolls and nuts. Then melt the butter and pour that on top of the entire thing. Cover the rolls and put them in the fridge over night. This lets the rolls somewhat defrost and rise. When you are ready to bake the rolls place them in a cold oven while it pre-heats to 375* degrees. Bake for about 30 minutes (after pre-heated) or until the top is golden brown.

Mrs. Siggs Snickerdoodles

1/2 c butter, softened 2 tsp cream of tartar
1/2 c shortening 1 t baking soda
1 1/2 c white sugar 1/4 t salt
2 eggs 2 Tbsp white sugar
2 tsp vanilla 2 tsp cinnamon
2 3/4 c flour

preheat 400 degrees
cream together butter, shortening, 1 1/2 c sugar, eggs, vanilla. Blend in flour, cream of tartar, baking soda, and salt. mix the 2 T of sugar and 2 t of cinnamon. Roll balls in it.
8-10 minutes, remove immediately from baking sheet.

I LOVE these snickerdoodles. They are the best ones I've ever had.

Virgin Cake

1 white cake mix
1 can frozen pina colada concentrate
1 can sweet & condensed milk
1 container Cool Whip
coconut flakes to cover the top

Bake and cool cake; poke holes in the cake with the end of a beater or a chopstick; pour sweet and condensed milk and pina colada concentrate over the cake allowing it to seep into the holes; spread Cool Whip on top and sprinkle with coconut flakes.

Strawberry Freeze

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 can (12 oz)berry juice concentrate (can also use raspberry or something else)

1 cup crushed strawberries

1 small container (8 oz) cool whip topping, thawed

About 12 Chips Ahoy Real Chocolate Chip cookies

ARRANGE cookies in single layer on bottom of 9-inch springform pan (or a 9x18 baking dish); set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer.

Amazing Peanut Butter-Chocolate Molten Cake

We made this once just because we were curious, and it is my favorite dessert now. So easy, and absolutely delicious!!! You can't eat too much of it; it's very rich. Goes best with vanilla ice cream.

It's kind of like a peanut-butter cobbler would be, and I bet it would be good in a dutch oven.


Prep Time:25 min
Total Time:45 min
Makes:10 servings

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Grease 1-qt. souffle dish or baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
POUR half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter.
BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Top each serving with the whipped topping just before serving. Store any leftover dessert in refrigerator.