If you run to the store right now and pick up two ingredients you can make this yummy Easter morning treat.
All you need is a package of Cinnamon Roll dough and a can of apple pie filling (or the flavor of your choice).
Push the cinnamon rolls into the pan.
Fill with apple pie filling.
Bake at 400 degrees for 15-20 minutes.
Top with the glaze that comes in the cinnamon roll package or make your own with powdered sugar, milk and vanilla.
That’s it! Have a Happy and Blessed Easter!
You had me at Sweet Potatoes! Then say gingersnap cookies and yum!!
This recipe comes from my ‘Christmas with Southern Living’ book and if it’s one thing they know how to do, it’s cook and decorate for Christmas! It can also be found on My Recipes.
This is a ‘Make Ahead’ recipe so better yet.
- 6 sweet potatoes (4 pounds)
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter or margarine, melted
- 1/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter or margarine, cut into pieces
- 32 coarsely crushed gingersnap cookies (we tested with Nabisco)
How to Make It
Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13″ x 9″ baking dish.
Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.
Purchase crisp gingersnap cookies rather than the soft variety for making the streusel
ENJOY!! AND MERRY CHRISTMAS!
One week from today is the 4th of July. Do you believe it!! Many towns and cities have cancelled fireworks this year so why not create some fireworks of your own for your backyard get together. This Betty Crocker
recipe offers an ‘Expert’ tip at the end but I had my own thought and I added that tip at the end as well.
- 1 box Betty Crocker™ Super Moist™ white cake mix
- Water, vegetable oil and whole eggs called for on cake mix box
- 1 1/4 teaspoons Betty Crocker™ red gel food color
- 1 1/4 teaspoons Betty Crocker™ blue gel food color
- 1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
- 2 teaspoons Betty Crocker™ red, white and blue candy sprinkles, if desired
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.
When you add batter to pan, do not mix with spoon. Just pour it in so colors don’t mix but rather, just rest on top of each other in pan.
My Non-Expert Tip:
You know the candy that the recipe calls for you to sprinkle on top? Well, are you old enough to remember ‘Pop Rocks’ candy? I checked Amazon and you can buy it so hey, why not sprinkle that to the top of the cake for some added fireworks when you bite in the cake? How fun!! Not sure it will work but I am going to try it!
If you want to check out the nutritional value and any other information on the Betty Crocker site, here it is. Firecracker Cake.