Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Chocolate Chip Mug Cookie

Here is a "single serving" chocolate chip cookie made in the microwave in just a minute!

CHOCOLATE CHIP MUG COOKIE

1 Tblsp butter
1 Tblsp white sugar
1 Tblsp dark brown sugar
3 drops vanilla extract
1 egg yolk
1/4 cup (a slight less) all-purpose flour
2 Tblsp semi-sweet chocolate chips
Vanilla ice-cream

• In a mug, melt butter in the microwave until just melted (not boiling).
• Stir in sugars and vanilla.
• Stir in egg yolk.
• Stir in the flour, which is just slightly less than 1/4 cup.
• Stir in chocolate chips.
• Place in microwave and cook for 40-60 seconds, depending on your microwave. Do NOT cook over 60 seconds. It will continue to cook in the mug a little after taking it out.
• Top with some ice-cream and eat immediately. 

Rhubarb & Mixed Fruit Smoothie

SMOOTHIE MONDAY

RHUBARB & MIXED FRUIT SMOOTHIE

1/2 cup rhubarb, chopped
1 cup frozen mixed fruit
1/2 cup vanilla yogurt
1/8 cup water

• Place all ingredients into a blender. Process until smooth. (add more water if needed to get to desired consistency)

Christmas Smoothie

CHRISTMAS SMOOTHIE

10oz Frozen Strawberries, slightly thawed
1/4 cup water
2 cups vanilla frozen yogurt
1 candy cane, slightly crushed, and one to garnish
green food coloring gel

• In a blender, process strawberries and water. Move to another cup
• Placed crushed candy canes on a place. Cover rim of the glass with green food gel, then invert over crushed candy cane.
• Pour the strawberries in the glass at the same time as the frozen yogurt to create swirl.
• Garnish with candy cane and serve immediately. 

Don't forget to hop over to the Holiday Sweets Round-Up to link up fabulous Christmas desserts!

Guilty Pleasures: Sweet Potato Custard Pie

Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE

1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

• Mix potatoes, sugar, and butter; beat well. 
• Add egg yolks, vanilla, milk and nutmeg; beat together well. 
• Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
• Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
• Test for doneness with a knife. Serves 8.

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Sweet Roasted Pumpkin Seeds

SWEET ROASTED PUMPKIN SEEDS

2 cups raw seeds, rinsed and dried
3 tsp cinnamon
2-1/2 tsp pumpkin pie spice
3 Tblsp butter, melted
1 tsp vanilla

• Preheat oven to 325 degrees F.
• Cover cookie sheet with a sheet of parchment paper.
• Toss seeds with all ingredients. Spread over prepared cookie sheet.
• Roast for 20 to 25 minutes or until seeds are dry and lightly brown.
• Let cool on the cookie sheet until easily handled.
• Store in air-tight container.