Cinnabon Cinnamon Rolls

Rolls:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted real butter
1 t. salt
2 eggs
4 c. all-purpose flour

Filling:
1 c. packed brown sugar (or use as much as you like)
2½ TBS. cinnamon
1/3 c. butter

Icing:
7 TBS. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ t. real vanilla extract (or almond extract)
1/8 t. salt (optional)

Rolls: Oven to 400° F.
(1) Dissolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load 'er up with the filling (see below).
(5) Roll from long-side to short-side. Pinch the ends.
(6) Using very sharp knife (serrated works well) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
(6) Grease (butter) your preferred baking pan (can squeeze right next to each other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't over-bake.
(9) When done, take 'em out and cover them in the delicious icing.

Filling:
While dough is rising, prepare the filling and the icing.
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

Icing:
Cream it all together with an electric mixer. Spread on hot rolls.

Puppy Chow

9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cups powdered sugar

Put cereal in a large bowl. Melt the chips, peanut butter, butter together in a saucepan. Once melted, remove from heat and add vanilla. Pour over cereal, then put in a large plastic bag with the powdered sugar and shake until well coated. Spread out on wax paper and let cool.

Wintery White Clusters

Ingredients:

1 cup whete vanilla baking chips
9 cups corn, rice or wheat chex (combination)
2 cups salted dry-roasted peanuts
2 cups small pretzle twists
2 cups miniature marshmallows
1 pkg. (20 oz.) vanilla flavored candy coating

Directions:

1. Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzles and marshmallows. Set aside.

2. In large microwavable bowl, microwave candy coating uncovered on high for 1 minute 30 seconds. Stir, breaking up large chunks. Microwave 30 seconds longer or until coating can be stirred smooth.

3. Gently and guickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in fridge.

32 (1/2 cup) servings. start to finish 30 min. 15 min prep time.

DoubleTree Chocolate Chip Cookies

Ingredients:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1-1/2 cups chopped walnuts

Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

No Bake Cookies

Ingredients:

1/2 cup butter
1/2 cup milk
2 cus sugar
2 tablepoons Cocoa
1/2 cupt peanut butter
3 cups oatmeal
1 teaspoon vanilla

Directions:

1. Boil butter, milk, sugar, and cocoa for 2 minutes.

2. Add peanut butter, oatmeal, and vanilla.

3. Drop by teaspoons onto waxed paper and allow to cool.