Lolly’s French Toast Casserole

Ingredients:(Lolly’s French Toast Casserole)

1/2 cup butter
1 cup brown sugar
1 teaspoon Karo syrup
6 eggs
2 cups milk
1 loaf challah or 1 loaf French bread

Directions:(Lolly’s French Toast Casserole)

In a saucepan, melt together, butter, brown sugar, Karo syrup. Pour mixture into a 9-by-12 inch Pyrex dish that has been greased with butter.
Lay French bread slices 1 inch thick in dish.
Mix eggs and milk. Pour mixture over the bread. Top with cinnamon. Soak overnight.
In morning bake at 340 degrees for 45 min to 1 hour.

Easy Honeycomb Sticky Buns

Ingredients:(Easy Honeycomb Sticky Buns)

1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine, melted
1 tablespoon lemon juice
10 ounces ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup graham cracker crumbs, crushed
1/4 cup finely chopped nuts, if desired
2 -4 tablespoons honey

Directions:(Easy Honeycomb Sticky Buns)

Preheat oven to 400.
Grease a round cake pan.
In a small bowl, combine brown sugar, cinnamon and nutmeg.
In second small bowl, combine margarine and lemon juice.
Separate dough into 10 biscuits; cut each into 4 pieces.
Place biscuit pieces and graham cracker crumbs in bag; shake to coat.
Arrange coated biscuit pieces evenly in prepared pan. With small wooden spoon handle, poke a deep hole in each biscuit piece.
Sprinkle brown sugar mixture over biscuits; drizzle with margarine mixture.
Sprinkle with nuts.
Bake at 400* for 12-18 minutes or until golden brown.
Turn onto wire rack; invert onto serving plate.
Fill holes with honey.

Caramel Apple Puff Dumplings

Ingredients:(Caramel Apple Puff Dumplings)

1 sheet frozen puff pastry
4 medium cooking apples (Golden Delicious or Jonathan)
4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
2 tablespoons unsalted butter or 2 tablespoons margarine
1 teaspoon cinnamon
1 egg, lightly beaten
1 teaspoon water
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/4 teaspoon lemon juice, for apples in case they start to turn brown
1/2 cup prepared caramel ice cream topping
1/3 cup toasted chopped pecan halves
Cool Whip (optional)
vanilla ice cream (optional)

Directions:(Caramel Apple Puff Dumplings)

Preheat oven to 400°F.
Thaw and unfold puff pastry.
On lightly floured surface, roll the pastry into a 16″ sqaure.
Cut with a knife into 4 equal pieces.
Peel and core cpples.
Trim the bottoms so the apples sit flat.
Place 1 apple in the center of each square.
Use 1/4 teaspoon of lemon juice if apples start to trun brown.
Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
Spoon into apples.
Beat the egg and water together in a small bowl.
Moisten the edge of the pastry with the mixture.
Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an ungreased 9×13 inch baking dish.
Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
Bake for 35 minutes until golden brown.
When ready to serve; heat the caramel sauce and the toasted pecans.
Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Garnish with cool-whip or vanilla ice cream, if desired.



Hot Fudge Fantasy Tarts

Ingredients: (Hot Fudge Fantasy Tarts)

2/3 cup Semi-Sweet Chocolate Morsels
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 1/2-inch) paper candy liners
2 cups (12-oz. pkg.) Premier White Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels


Directions: (Hot Fudge Fantasy Tarts)

PREHEAT oven to 375° F. Grease or paper-line miniature muffin pans.

MICROWAVE first addition of morsels and butter in medium, microwave-safe bowl on HIGH power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool for 10 minutes.

ADD sugar, eggs and vanilla to melted chocolate; stir well. Gradually stir in flour until smooth. Spoon into prepared pans, filling half full.

BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Immediately press one of the desired fillings (3 miniature marshmallows, 1 maraschino cherry, 5 morsels or 2 mint quarters) into center of each tart.

BAKE for additional 2 minutes. Cool in pan on wire rack for 5 minutes.

COMBINE sweetened condensed milk and remaining 1 cup morsels in a small saucepan; cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until smooth. Top each tart with about 1 teaspoon mixture. Refrigerate for at least 1 hour. Store in airtight container for up to 3 days.

Strawberry Crepes


Ingredients: (Strawberry Crepes)

1 can (8 fl. oz.) Table Cream
1/4 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup water
2/3 cup (5 fl.-oz. can) Evaporated Milk
1 large egg
1 tablespoon melted butter
4 cups hulled and halved strawberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon cornstarch

Directions: (Strawberry Crepes)

Combine cream and powdered sugar in small bowl. Refrigerate.
Combine flour, salt and baking powder in medium bowl. Stir in 1 cup water, evaporated milk, egg and butter; beat until smooth and free from lumps. Refrigerate for 30 minutes.
Combine strawberries, granulated sugar, 1/4 cup water and cornstarch in medium saucepan. Cook, stirring constantly, over medium-high heat for 5 to 7 minutes or until thickened. Remove from heat.
Heat 8-inch nonstick pan over medium-high heat. Pour about 1/4 cup of refrigerated crêpe batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 1 minute or until browned. Turn and cook other side. Set cooked crêpe aside. Repeat with remaining batter.
Spoon strawberry mixture onto center of crêpes. Fold into quarters. Place 2 filled crêpes on individual serving plates. Serve warm or cooled. Top with refrigerated cream mixture before serving.

Confetti Bars


Ingredients: (Confetti Bars)

1 pkg. (16.5 oz.) Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels, broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels


Directions: (Confetti Bars)

Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
Bake for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.

Baby Ruth Crater Bars


Ingredients: (Baby Ruth Crater Bars)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
6 (2.1 ounces each) BABY RUTH Candy Bars, coarsely chopped


Directions: (Baby Ruth Crater Bars)

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan.
Combine flour, baking soda and salt in small bowl. Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture.
Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly.
Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Apple Chilaquiles with Dulce de Leche


Ingredients: (Apple Chilaquiles with Dulce de Leche)

3 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 cups vegetable oil
4 (6-inch) fajita-size flour tortillas, each cut into 8 triangles
1 tablespoon butter
2 cups peeled apple slices
Dulce de Leche (squeezable bottle)
4 tablespoons chopped pecans, divided
Sweetened whipped cream or vanilla ice cream


Directions: (Apple Chilaquiles with Dulce de Leche)

Combine sugar and cinnamon in small bowl; set aside.
Heat oil in large skillet over medium-high heat. Fry tortilla triangles in batches until golden; place on paper towels. Immediately sprinkle both sides of all triangles evenly with2 tablespoons sugar-cinnamon mixture; set aside.
Heat butter in large skillet over medium heat. Cook apple slices and remaining 2 tablespoons sugar-cinnamon mixture for 5 minutes or until tender and caramelized. Assemble 4 tortilla triangles on 8 dessert plates; top each evenly with cooked apples. Drizzle with dulce de leche; top evenly with 2 tablespoons nuts. Top with whipped cream; drizzle with additional dulce de leche and remaining 2 tablespoons nuts.

Balsamic Strawberries with Sweet Mascarpone Creme


Ingredients: (Balsamic Strawberries with Sweet Mascarpone Creme)

1/3 cup balsamic vinegar
2 teaspoons granulated sugar
Half of an 8-ounce container mascarpone cheese
3 tablespoons Italian Sweet Creme Coffee Creamer
4 cups quartered fresh strawberries
2 tablespoons light brown sugar
Pinch ground black pepper
Grated or shredded fresh lemon peel for garnish


Instructions: (Balsamic Strawberries with Sweet Mascarpone Creme)

Combine vinegar and granulated sugar in small saucepan. Bring to a boil; reduce heat to medium. Cook gently until reduced by half. Pour into small bowl and cool to room temperature.
Place mascarpone cheese and Coffee-mate in small mixer bowl; beat until smooth. Refrigerate until ready to use.
Combine strawberries and brown sugar in large bowl; toss gently. Let stand for 10 minutes. Sprinkle with pepper; toss gently to coat. Spoon about 1/2 cup strawberries into individual bowls; drizzle with balsamic syrup. Top with large dollop of mascarpone mixture. Sprinkle with lemon peel.

Pumpkin Pie Smoothie

Ingredients:(Pumpkin Pie Smoothie)

1 can (15 oz.) 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) * Evaporated Fat Free Milk, chilled
1 cup crushed ice
2/3 cup (6-oz. container) vanilla light and nonfat yogurt
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
Light whipped cream

Instructions:(Pumpkin Pie Smoothie)

Combine pumpkin, evaporated milk, ice, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth. If a thinner smoothie is desired, add water, a little at a time, until desired consistency is reached.
Top with whipped cream; sprinkle with additional pumpkin pie spice.