Funfetti Cinnamon Rolls


This recipe is adapted from the  2004 Taste Of Home Cook Book


For the Cinnamon Rolls:
•5 to 6 cups all-purpose flour
•1 package of funfetti cake mix or yellow
•2 packages (1/4 ounce each) quick rise yeast
•2-1/2 cups warm water (120 to 130 degrees)
•1/4 cup butter, melted
•1/2 cup sugar
•1 teaspoon cinnamon
•2 tablespoons sprinkles

For the Cream Cheese Frosting:
•8 ounces cream cheese, softened
•1/2 cup butter, softened
•2-1/2 tablespoons milk
•1-1/2 teaspoon vanilla extract
•3-3/4 cups confectioners’ sugar
•garnish – 4 tablespoons sprinkles, for the top of the cinnamon rolls


For the Cinnamon Rolls:
1.Preheat oven to 400 degrees.
2.Spray 2 – 9-inch x 13-inch baking pans with non stick cooking spray.
3.In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth.
4.Add enough remaining flour to form a soft dough.
5.Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
6.Place in a greased bowl, turning once to grease top.
7.Cover and let rise until doubled, about 45 minutes.
8.Punch dough down.
9.Turn onto a lightly floured surface; divide in half.
10.Roll each portion into a 14-inch x 10-inch rectangle.
11.Brush with butter; sprinkle with sugar and cinnamon.
12.Roll up jelly-roll style, starting with the long side.
13.Cut each roll into 12 slices; place cut side down into prepared baking pans.
14.Cover and let rise until almost doubled, about 20 minutes.
15.Bake for 15 minutes or until golden brown.
16.Cool for 20 minutes.
17.Frost warm rolls.

For the Cream Cheese Frosting:
18.Beat the cream cheese and butter until fluffy, add the milk and vanilla and mix until well combined.
19.Add the confectioners’ sugar 1 cup at a time.
20.Two ways to frost 1. Pull apart the rolls and frost individually. 2. Leave in the pan and pour the frosting over all the rolls.
21.Sprinkle with sprinkles.


White Chocolate Raspberry Cupcakes

White-Chocolate-Raspberry-Cupcakes-Lady-Behind-The-Curtain-4 (533x800)


For the White Chocolate Raspberry Cupcakes:
•white cake mix (15.25 ounces)
•1 cup water
•1/2 cup vegetable or canola oil
•3 eggs
•1 cup white chocolate chips
•1 cup coconut
•1 cup seedless raspberry preserves

For the Fluffy White Frosting:
•1 cup butter, softened
•5 cups confectioners’ sugar
•1 teaspoon vanilla extract
•3 tablespoons milk
•1 cup coconut
•Optional: snowflake sprinkles and various cupcake toppers


For the White Chocolate Raspberry Cupcakes:
1.Preheat oven to 350 degrees.
2.Line 24 muffin cups with cupcake liners.
3.Place cake mix, water, oil and eggs in a mixing bowl.
4.Mix on medium speed until combined and creamy.
5.Add the white chocolate chips and coconut.
6.Stir to combine.
7.Using an ice cream scoop divide cake batter.
8.Bake 20 minutes or when a toothpick inserted into the center comes out clean.
9.Cool cupcakes in pan 10 minutes.
10.Remove from pan and cool completely on a wire cooling rack.
11.Fill a piping bag with raspberry preserves fitted with a #12 piping tip.
12.Insert tip into cupcake and fill until the cupcake just starts to bulge.
For the Fluffy White Frosting:
13.Beat butter until fluffy.
14.Add confectioners’ sugar 1 cup at a time adding the vanilla and milk in between.
15.Beat until light and creamy (about 5 minutes).

To Assemble the Pull Apart Cupcakes:
16.Line cupcakes up to make a ski run.
17.Add some frosting to the first two back rows.
18.Insert toothpicks into the cupcakes in the two back rows.
19.Take 6 cupcakes out of their wrappers.
20.Cut the tops off of 3 cupcakes.
21.Place 3 full size cupcake on top of the back row of cupcakes and the cupcake tops on top of the second to the last row of cupcakes.
22.Make sure all the cupcake are as close as possible.
23.Starting at the top and working your way down add frosting one row at a time.
24.Once all the frosting has been applied, use an off set spatula and carefully spread to make it appear to be one cake.
25.Add accent pieces, sprinkle with coconut and snowflake sprinkles.

Peanut Butter and Jelly Cupcakes


For the Cupcakes:
•1 white cake mix plus ingredients to make from the box
•strawberry jelly

For the Peanut Butter Frosting:
•3/4 cup softened butter (1-1/2 sticks)
•3/4 cup peanut butter
•1-1/2 tablespoons milk
•1-1/2 teaspoons vanilla
•3 cups confectioners’ sugar

For the Strawberry Frosting:
•1 cup butter, at room temperature
•1/2 cup chopped strawberries, room temperature
•2 pounds confectioners’ sugar


For the Cupcakes:
1.Make cupcakes as the box directs.
2.Let cupcakes cool completely.
3.Using a melon ball tool scoop out the center of each cupcake
4.Put jelly into a zip top bag and snip the corner.
5.Fill the hallowed out cupcakes with jelly.

For Peanut Butter Frosting:
6.Mix together the butter, peanut butter, milk and vanilla until creamy.
7.Add confectioners’ sugar 1 cup at a time mixing well between until smooth.
8.Put frosting into a piping bag and pipe an outer ring around the cupcakes.

For the Strawberry Frosting:
9.Puree the 1/2 cup chopped strawberries in a food processor or blender; set aside.
10.In a mixer beat butter until soft and fluffy; add strawberries and combine well.
11.Mix in confectioners’ sugar 1 cup at a time until fluffy.
12.Put frosting into a piping bag and fill in the center of the cupcakes.
13.Add sprinkles and a birthday candle for fun.

Potato Soup

30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.
Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time

Spaghetti Casserole

16 oz. spaghetti noodles
2 lb. jar of marinara sauce
1 lb. ground beef
1/2 cup chopped onion
8 oz. cream cheese, softened
1/4 cup sour cream
1 cup cottage cheese
2/3 cup Parmesan cheese
2 cups shredded cheese ( I use cheddar/colby blend)

1.Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2.Boil noodles according to package, drain and stir with a drizzle of olive oil so they don’t stick together.
3.In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4.Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5.Begin by layering half of the noodles in the bottom of your greased pan.
6.Top with 2/3 cup shredded parmesan cheese.
7.Layer on the cream cheese mixture.
8.Top with remaining noodles.
9.Spread marinara sauce with ground beef over top.
10.Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11.Let cook for 15 minutes before slicing and serving.
13.*If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on

Homemade Mounds candy



1/2 cup butter, softened
2 1/4 cups confectioner’s sugar
8 oz shredded coconut 
1/2 tsp vanilla
8 oz good quality melting chocolate


Combine butter and sugar together until creamy. Add in coconut and vanilla.

Place mixture into fridge for 15-30 minutes to make the next stage easier. 

Form chilled mixture into balls, placing them on a cookie sheet covered with parchment or wax paper. Place back in the fridge to chill and harden.

Melt chocolate in over water, in a double-boiler. Roll chilled coconut balls in the chocolate and place them back on the cookie sheet. Return to fridge or freezer to harden.

Healthy Chicken- Melt in your Mouth



This Chicken is TO DIE FOR!!! You Got to Try it!!! Sooo Tender & Juicy! MELT IN YOUR MOUTH CHICKEN And it’s Healthy…So much better than fried!!!

1/2 cup parmesan cheese

1 cup Greek yogurt -plain

1 tsp garlic powder

1 1/2 tsp seasoning salt

1/2 tsp pepper

Spread mixture over chicken breasts

Bake at 375 degrees for 45 mins