Category: Desserts

These Cinnamon Cream Cheese Crescent Rolls are great party food. Your guests won’t stop bragging about ’em. Everyone will be asking you for the recipe.

Trust me on this one – you have just found the quickest and easiest crowd pleasing dessert around! And they are soooo easy.

Another factor is the versatility. They are great with pretty much anything.

You can use lemon zest, blueberry topping, fresh strawberries, apples and cinnamon and I’m thinking maybe brown sugar and cinnamon next time.

I love these things!!

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Cinnamon Cream Cheese Crescent Rolls

Ingredients

• 2 tubes 8 ounces each refrigerated crescent rolls
• 2 packages 8 ounces each cream cheese, softened
• 1-1/2 cups sugar divided
• 1 teaspoon vanilla extract
• 1/4 cup butter melted
• 1 teaspoon ground cinnamon

Instructions

1. Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan.
2. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth.
3. Spread over dough.
4. Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit.
5. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar.
6. Bake at 350° for 30 minutes or until golden brown.
7. Cool; cut into squares.

More recipes you might enjoy.

No Bake Peanut Butter Pie
Blueberry Cheesecake Bars
Super Quick and Easy Chocolate Pie

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Mississippi Mud Pie is sensational! This luscious dessert has a nutty crust, a cream cheese layer, then a chocolate pudding layer, topped with Cool Whip.

A sprinkling of nuts and chocolate curls for decoration finishes it up.

This Pie is a chocolate lover’s delight for real! Each mouthful just slides down your throat with an explosion of flavors that will satisfy any sweet tooth.

If you’re looking for a wonderful, creamy, delectable, scrumptious dessert to WOW your company, Mississippi Mud Pie will do it!

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Mississippi Mud Pie

Prep Time

30 mins

Cook Time

25 mins

Refrigerate

6 hrs

Total Time

6 hrs 55 mins

 

Mississippi Mud Pie is the best chocolate pie I've ever made.

Course: Dessert

Cuisine: American

Keyword: Mississippi Mud Pie

Servings: 6

Calories: 425 kcal

Ingredients

Layer 1

• 1 1/2 sticks butter melted
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans or walnuts

Layer 2:

• 8- oz. pkg. cream cheese softened
• 1 cup powdered sugar
• 1 cup Cool Whip non-dairy topping from 16-oz. container

Layer 3:

• 2 3- oz. pkg. Jello instant chocolate pudding
• 3 cups milk

Layer 4:

• remaining Cool Whip non-dairy topping
• Diced nuts
• Chocolate curls or shavings

Instructions

Layer 1

1. Combine all ingredients and press into the bottom of a 9x13” greased pan. Bake at 300 degrees for 25 minutes. Cool completely!

Layer 2

1. Blend all of the ingredients until smooth. Spread over cooled crust.

Layer 3

1. Mix all ingredients together until thick. Spread over 2nd layer.

Layer 4

1. Spread remaining cool whip over top of 3rd layer, then sprinkle with chopped nuts and chocolate curls or shavings over top, if desired.

   Cool 6 hours in refrigerator before serving, or freeze. If frozen thaw 1 hour on the counter before serving.

Enjoy!

Up Next:

German Chocolate Cheesecake

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Melt in your mouth Real Homemade Canadian Butter Tarts, oh sooo good!! The method for baking is unusual but will prevent the filling from boiling over.

Whether you make your own pastry or use frozen tart shells from the grocery your friends and family will love these Homemade Canadian Butter Tarts!

This recipe should give somewhere between 3 and 4 dozen tarts depending on how full you fill the shells and how big your tart tins are.

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Real Homemade Canadian Butter Tarts

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

My friend in Calgary shared this recipe with me.

Course: Dessert

Cuisine: Canadian

Keyword: Homemade Canadian Butter Tarts

Servings: 6

Calories: 295 kcal

Ingredients

• 1 cup butter melted
• 3 Tbsp vinegar
• 4 eggs lightly beaten
• 4 cups brown sugar
• 2 tsp vanilla
• 1/4 cup raisins (optional)

Instructions

1. Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.
2. Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.

3. Spoon into unbaked tart shells, filling about 2/3 full.
   

4. Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F
5. Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
6. Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
7. Alternatively you can use frozen tart shells from the grocery.

Enjoy!

Up Next: 

Caramel Apple Cheesecake Bars

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This German Chocolate Upside Down Cake is a German chocolate cake that is both quicker and easier than the traditional right-side-up cake.

This cake is wonderful. One thing; the presentation isn’t that great. But if you don’t try it because of that, you are missing out on a wonderful cake.

It is very rich and tasty. German chocolate cake isn’t supposed to be really heavy on the chocolate. This one is just right.

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German Chocolate Upside Down Cake

Prep Time

25 mins

Cook Time

45 mins

Cooling

20 mins

Total Time

1 hr 30 mins

 

A much better cake than the right side up version.

Course: Dessert

Cuisine: American

Keyword: German Chocolate Upside Down Cake

Servings: 6

Calories: 425 kcal

Ingredients

• 1 cup sweetened flaked coconut
• 1 cup pecans, finely chopped
• 3 1/2 cups powdered sugar
• 1 cup margarine melted
• 8 ounces cream cheese softened
• 1 18 ounce box German chocolate cake mix with pudding
• 1 1/3 cups water
• 1/3 cup oil
• 3 eggs

Instructions

1. Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.

2. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.

3. Mix melted margarine, cream cheese, and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.

4. Spoon cream cheese over batter, leaving a 1-inch border of batter around the sides of the pan, and smooth with a spatula.

5. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.

6. Remove from the oven and let cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter. Let rest for 20 minutes more, then slice and serve.

Enjoy!

Up Next: 

Caramel Apple Cheesecake Bars

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The fun of Monkey Bread is pulling off biscuits to eat. These are just plain fun and so yummy, flaky, sweet, and nutty. Absolutely delicious!

This is a great recipe to make with kids because they can do the majority of the preparation and it’s a lot of fun.

However, most recently, this was a hit at an adult party. We couldn’t stop eating it!

A great treat at any time of day.

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Monkey Bread

Prep Time

25 mins

Cook Time

30 mins

Cooling

10 mins

Total Time

1 hr 5 mins

 

Easy to make, delicious and so much fun for the kiddies!

Course: Dessert

Cuisine: American

Keyword: Monkey Bread

Servings: 6

Calories: 365 kcal

Ingredients

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 2 cans 16.3 oz each refrigerated buttermilk biscuits
• 1/2 cup chopped walnuts if desired
• 1/2 cup raisins if desired
• 1 cup firmly packed brown sugar
• 3/4 cup butter or margarine melted

Instructions

1. Heat oven to 350°F.
2. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
3. In large -storage plastic food bag, mix granulated sugar and cinnamon.
4. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
5. In a small bowl, mix brown sugar and butter; pour over biscuit pieces.
6. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.
7. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Enjoy!

Up Next:

Caramel Apple Cheesecake Bars

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This Microwave Peanut Brittle is absolutely the best peanut brittle recipe ever! Talk about easy and fast. This will now replace the tried and true recipe that I have used for years.

If you didn’t know better and took a bite of this peanut brittle you would swear it was made the old fashioned way. It’s got that special combination of light, airy, crunchy, and sweet.

But this is not old fashioned peanut brittle. This peanut brittle is ready in 10 minutes and with not a candy thermometer in sight. It’s cooked in the microwave.

This recipe allows you to satisfy your Peanut Brittle craving in just a few minutes! Perfect for a quick gift or to add to your holiday goodie tray.

The secret to microwave peanut brittle is intervals. Ingredients are added in stages so nothing that can burn gets burned!

Once you’ve successfully cooked your brittle until lightly golden and fragrant, just pour it onto a lined cookie sheet and cool. Break into chunks and devour.

Leftovers (if there are any) can be stored in an airtight container at room temperature.

This really is a no-fail recipe, and you never even have to use a candy thermometer, yay!

It’s fun, it’s easy and it’s delicious. Make it now.

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Easy Peasy Microwave Peanut Brittle

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Quick and easy peanut brittle with that old fashioned peanut brittle taste and texture!

Course: Dessert

Cuisine: American

Keyword: Microwave Peanut Brittle

Servings: 4

Calories: 395 kcal

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 cup salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions

1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin.
3. Cool completely and break into pieces and serve or bag up for later.

Tips and Tidbits About Microwave Peanut Brittle

I’m sure you noticed that the recipe calls for roasted, salted peanuts. Just making the brittle doesn’t give the peanuts time to cook.

If all you have is raw peanuts, not to worry. Just place them on a baking sheet, sprinkle with a little oil and salt, and bake in the oven for about five to ten minutes.

Peanut brittle is not all you can make with this same recipe. You can use almost any kind of nut you like. Peanuts are my favorite though.

If you’ve got the time and want to make a really decadent dish melt some chocolate and dip pieces of brittle in it. Delish!

Whatever you chose to do I hope you enjoy this Microwave Peanut Brittle Recipe!

Up Next: 

Disneyland Snickerdoodles

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This No-Bake Peanut Butter Pie is a real crowd-pleaser. It’s the pie for those times when you don’t really have time to make a pie!

Creamy and delicious and absolutely melts in your mouth.

Phenomenal! Warning: only if you love peanut butter though!

Fabulous! If you love peanut butter like me you’ll LOVE this. I couldn’t wait for it to freeze,

I sneaked some of the soft stuff and it’s so good!

You can also make it with lite cool whip, reduced-fat peanut butter, skim milk and fat-free cream cheese!

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No-Bake Peanut Butter Pie

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

 

A no-bake pie recipe that the whole family will love. Especially the kiddos!

Course: Dessert

Cuisine: American

Keyword: no-bake peanut butter pie

Servings: 6

Calories: 395 kcal

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup melted butter...
• 1 cup peanut butter
• 4 ounces bakers white chocolate
• 1 3 1/2 ounce package Jello Instant Vanilla Pudding Mix
• 1 1/2 cups milk
• 1 cup thawed Cool Whip Topping
• 1 sliced banana

Instructions

1. Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter. Press into the bottom and side of the pie plate.

2. Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes. Stir until smooth.

3. Whisk 1 package {4 serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk. Beat in chocolate mixture.

4. Fold in 1 cup thawed Cool Whip Whipped Topping. Place 1 sliced banana on the bottom of the crust and spoon pudding on top. Freeze 1 hour.

5. Garnish with the Cool Whip topping.

Enjoy!

Up Next:

Caramel Apple Cheesecake Bars

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This lemon and cream cheese dessert has always been a hit with me. It has also been a hit with my family and friends. It’s a definite family request at our holiday get togethers and all our summer picnics!

It tastes just like a cool & creamy version of lemon meringue pie, but better

It sounds like it takes some work but it’s really quite easy to put together!

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Lemon Lush

Ingredients

1 cup flour
1/2 cup butter
1/2 cup chopped pecans
8 ounces cream cheese
1 cup powdered sugar
1 (8 ounce) container whipped topping, divided
1 (3 ounce) box lemon pudding mix
1/2 cup sugar
2 1/4 cupswater, divided
2 egg yolks

Directions

Mix flour, butter & chopped pecans together like biscuit dough and press into 8 x 8 inch baking pan. Bake at 400° for 20 minutes or until brown.

Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil.

(NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).

Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping. Chill.

Enjoy!

Check out these other delicious dessert recipes.

Old Fashioned Chocolate Meringue Pie

Old Fashioned Banana Pudding From Scratch

Super Quick and Easy Chocolate Pie

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Pecan Sandies Cookies are my favorite grocery store cookies. So I set out to see if I could make Keebler Copycat Pecan Sandies Cookies at home.

Even though I don’t have a hollow tree!

After tweaking several recipes this is the one I finally felt was the absolute best one. I think it’s even better than the Elves’ efforts!

Whenever I get a pecan sandies craving from now on I’ll just dig out the cookie sheet and make my own. Sorry, Keebler!

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Keebler Copycat Pecan Sandies Cookies

Prep Time

30 mins

Cook Time

12 mins

Total Time

42 mins

 

These easy to make cookies are the closest to the actual Pecan Sandies that Keebler makes and you can buy in the grocery.

Course: Dessert

Cuisine: American

Keyword: Keebler Copycat Pecan Sandies Cookies

Servings: 6

Calories: 225 kcal

Ingredients

• 2 sticks butter unsalted (1/2 lb., softened)
• 1 cup vegetable oil
• 1 cup sugar granulated
• 1 cup confectioner's sugar sifted
• 2 eggs large
• 1 teaspoon vanilla extract
• 4 cups flour all purpose (500 gr.)
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups pecans chopped
• 1/2 cup sugar granulated (for decoration)

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
5. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets.
6. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Enjoy This Keebler Copycat Pecan Sandies Cookies Recipe!

Up Next: 

Soft Peanut Butter Cookies

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