1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 Tbsps. packed brown sugar
1/4 cup chopped pecans
1 can (12.4 oz) of refrigerated cinnamon rolls
Caramel ice cream topping
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with non-stick cooking spray.
Spread out the cinnamon rolls on the counter and flatten each with a rolling pin so that they fit into your muffin cups. (If you let them sit at room temperature for about 10 minutes before rolling out, they will be easier to work with.)
Line each of your muffin holes with the flattened dough and fill each with apple pie filling. You may need to cut up the apples a bit so that they fit better.
Add a pinch of cinnamon, a tablespoon of brown sugar, and a few pecans (in that order) to the top of each.
Bake at 400 degrees for 8 to 12 minutes. Be careful not to burn them, but also be sure the dough “crust” is cooked and no longer doughy.
When done, remove from oven and cool for a few minutes. Add the Cool Whip, more pecans, and some caramel sauce to each. Serve while warm!
8 oz. cream cheese
1/4 cup brown sugar
1 tsp. vanilla
Soften cream cheese and blend in the brown sugar and vanilla until creamy. You can use a fork to blend the ingredients, but using a mixer will help to prevent lumps in your dip.
Serve with apple slices. Other fruit slices, such as pears, also work well with this dip.
1/2 medium peach, peeled
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
small amount of oil for grill
Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.
Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)
Combine the first five ingredients; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
To test for doneness, pierce one of the chicken breasts in the thinkest part. If juice runs clear, it is done. If the juice has any pink in it, cook a little longer.
Yield: 6 servings.
1 loaf (1 pound) French bread, cubed
6 egg whites
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
3 cups crushed vanilla wafers (about 90 wafers)*
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) white chocolate chips**
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate ice cream topping, optional
In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.
In a microwave, melt white chips; stir until smooth. Cool.
In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.
Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.
*Graham cracker crumbs can be substituted
**White baking chocolate, chopped, can be substituted
1/2 cup shortening
1-1/3 cups packed brown sugar
1/4 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup finely diced peeled apple
1 cup raisins
1-1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 to 4 teaspoons milk
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.
In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen.
12 medium sweet potatoes
1 1/2 sticks butter or margarine
3/4 cup brown sugar
3/4 cup flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat oven to 400 degrees F. Spray a sheet pan with no-stick cooking spray.
Scrub sweet potatoes thoroughly. Prick each them with a fork in a couple of places, and place on the sheet pan. Bake at 400 degrees F. for about 45 minutes, or until a knife inserted in the center of the potato goes in easy.
In a large bowl, mix butter, brown sugar, and flour together. Add the cinnamon, salt, pecans and marshmallows and stir to combine.
Cut a slit in the sweet potatoes lengthwise down the center, not going all the way through. Push the ends toward the middle, which will cause the potato to open up. Fill each potato with the marshmallow mixture and put back in the oven. Back for another 20 minutes or until the topping is bubbly and brown.