Easy Cinnamon Roll Apple Dumplings

Easy Cinnamon Roll Apple Dumplings 2 large Granny Smith apples 1 tube Cinnamon Rolls (I used Pillsbury Grands CINNABON Rolls with Icing) 4 tablespoons salted butter 2 tablespoons granulated sugar 2 tablespoons brown sugar Preheat oven to 350 degrees F (325 for a dark pan) Peel apples. Cut apples into thirds and set aside the extra apple wedge (or snack on it while you’re baking). Slice off the core of each wedge. Unroll the 5 cinnamon rolls. Starting at the edge of each apple, wrap a cinnamon roll strip around the apple wedge, completely covering it. Pinch the ends to seal them. You may find it helpful to pat the entire dough wrap inside your hands to create a good seal around the entire apple wedge. Spray a baking pan with non-stick cooking spray and place the dough covered apples inside with about an inch of space between them. In a microwave safe bowl, melt the butter and sugars for one minute. Stir well until it’s smooth. Spoon the sugar mixture evenly over each apple. Bake for 25 – 30 minutes, until the dough is golden brown. Cool for 5 minutes before serving then drizzle with the icing that came in the tube of cinnamon rolls.

SAUSAGE, EGG & CHEESE BREAKFAST ROLL

SAUSAGE, EGG & CHEESE BREAKFAST ROLL 5 eggs 1 can (8 oz) refrigerated crescent dinner rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) Cheddar cheese Salt and pepper to taste Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15 to 18 minutes or until golden brown.

Pineapple Pie

Pineapple Pie 1 1/2 cups sugar 1/2 cup butter 1 cup crushed pineapple 3 tablespoons flour 1 teaspoon vanilla 2 eggs 1 unbaked pie shell Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

PEACH COBBLER DUMP CAKE

PEACH COBBLER DUMP CAKE 3 (15.25-oz) cans Sliced Peaches in Heavy Syrup 1 pkg. yellow cake mix 1 tsp cinnamon 1/2 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Dump 2 cans of peaches with syrup into baking pan. Drain third can and add peaches to pan. Sprinkle peaches with cinnamon. Top peaches with dry cake mix - sprinkle evenly over the top. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is golden brown and fruit is bubbly.

DELMONICO POTATOES

DELMONICO POTATOES 1 (32-oz) package frozen shredded hashbrown potatoes, thawed 1 cup milk 1 cup heavy cream 1 tsp dry mustard 1 tsp salt 1/4 tsp garlic powder 1/4 tsp black pepper 4 cups shredded cheddar cheese Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray. Spread potatoes in prepared pan. Set aside. In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Add cheese and cook over medium-low heat until cheese melts. Pour cheese mixture over potatoes. Bake, uncovered, for 1 hour.

MEAT LOVERS MANICOTTI

MEAT LOVERS MANICOTTI 8 manicotti noodles 8 slices deli ham 32 slices pepperoni 8 sticks mozzarella string cheese 1 lb Italian sausage 1 (26-oz) jar spaghetti sauce 1 cup shredded mozzarella cheese Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Remove sausage from casings. In a skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain fat. Stir in spaghetti sauce. Pour 1/2 cup of meat sauce into prepared pan. Set remaining sauce aside. Cook manicotti noodles according to package directions. Drain and cool until able to handle. Lay ham slice flat. Top with 4 slices of pepperoni and one stick of string cheese. Roll up and stuff into cooked manicotti noodle. Place manicotti onto of sauce in prepared pan. Repeat with remaining ingredients. Pour remaining meat sauce over manicotti. Top with shredded mozzarella cheese. Bake uncovered for 30 minutes, or until bubbly.

Million Dollar Mac & Cheese

Million Dollar Mac & Cheese 1 (16-oz) box elbow macaroni 1 (16-oz) jar Ragu cheese sauce 1 cup cottage cheese 1 (8-oz) package cream cheese, softened 1/4 cup sour cream 1 Tbsp dried parsley 2 cups shredded cheddar cheese Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray. Cook macaroni according to package directions. Drain. Combine cooked macaroni and cheese sauce. Set aside. In a large bowl, combine cottage cheese, softened cream cheese, sour cream, and parsley. Place half of the cooked pasta mixture in the bottom of prepared dish. Spread cream cheese mixture over noodles. Top with remaining noodles. Sprinkle cheese on top of noodles. Bake uncovered for 30 to 40 minutes. Allow to cool for 10-15 minutes before serving.