Pumpkin Spiced Cream Cheese Breakfast Rolls

Just found this recipe on a friend's blog & it looked easy enough...and sounded even more delicious!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

FROSTING:
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Pumpkin Fluff Dip

With fall around the corner it's the perfect time to pull out our pumpkin recipes.
What is your favorite pumpkin recipe?

PUMPKIN FLUFF DIP
1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in the whipped topping.
Chill in fridge until ready to serve.

Serve with graham crackers (honey or cinnamon).

Banana Cream Layered Dessert

This is such a yummy and quick dessert to make. I got this recipe from Kristen Marchant several years ago. I usually make it in a 9x13 cake pan but you make individual ones like in the photo.

• 1 pkg cream cheese
• 1 T. vanilla
• 1 can sweet & condensed milk
• 12 oz. whipped cream (kool whip is great)
• 3 c. milk
• 1 lg pkg vanilla pudding
• 1 box vanilla wafer cookies
• 5-6 banana

Mix softened cream cheese, vanilla, sweet & condensed milk, 1/2 of the whipped cream, 3 c. milk and vanilla pudding in a large mixing bowl. Slice bananas. In a 9x13 cake pan, put one layer of sliced bananas, repeat this step then add the remaining whipped cream and crumble the remaining cookies on top.

Oreo Truffles

1 - 18 oz pkg Oreos, crushed in blender or food processor
1- 8 oz pkg softened cream cheese
Combine Oreos and cream cheese and make into little balls no bigger than the tip of your middle finger. Line a cookie sheet or plastic container with plastic wrap and put wrap in between each layer of cookie balls. This makes 50-65 balls depending on the size.
Put in the freezer.
Melt white chocolate, milk chocolate, or dark chocolate (your choice) in a double boiler.
Dip the balls and then let the chocolate set up.
I like to keep them in the fridge. The center is amazingly moist and creamy and the chocolate has a little crunch.
It is a great activity with the kids!
Jacque

Raspberry Lemonade Cake

I made this the other day & it is a refreshing summer cake.

Got the recipe from an e-mail newsletter I get from BettyCrocker.com. Excellent recipes!
The frosting totally makes it taste like a fresh Twinkie with a twist!

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

[Submitted by Dana]

Quick Amish Friendship Bread

1 cup veg oil
1 1/2 cups sugar

1 tsp vanilla

3 large eggs

1/2 tsp salt

2 tsp cinnamon

2 1/2 cups flour

1 1/4 cup milk

1/2 tsp baking soda

1 sm. box vanilla instant pudding

1 1/2 tsp baking powder

*Preheat oven to 325.

*Combine oil, sugar, vanilla, eggs, salt and cinnamon in large bowl. Add flour, milk, baking soda, pudding and baking powder.....mix well.

*Grease 2 large loaf pans and sprinkle with a cinnamon sugar mixture, covering sides and bottom. Pour in bread mixture and sprinkle remaining cinnamon sugar mixture on top.

*Bake 55 minutes - 1 hour.

[Submitted by Dana]