Mini Monkey Bread

12 Rhodes™ Dinner rolls, thawed but still cold (2 - 10count homestyle canned biscuits)
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar (1 cup)
2 teaspoons cinnamon (4 t)

Glaze:
1 cup powdered sugar
1 tablespoon butter, melted (omitted)
1-2 tablespoons milk (2 1/2-3 T)
½ teaspoon vanilla

Directions:
Cut each dinner roll into 6 equal pieces (canned biscuits is 7 pieces each – 18 of the biscuits get cut into 4 pieces each, two of them stretch out a bit cut in half lengthwise then cut each of those pieces into thirds – total of six pieces each from the last two biscuits).
In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well.
Dip 6 (7) roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 (7) pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces.
Cover with sprayed plastic wrap and let double in size, remove wrap. (If using biscuit dough cover and let it sit for 7-10 minutes, uncover, put them into the oven) 
Bake at 350°F 15-20 minutes. Cool 3-4 minutes.
While they are still quite warm, take a knife and go around the edges of each well. The rolls won't stick . . . they will easily come right out. (HA! Four of mine stuck, safest bet, after going around the edges gently lift them off the bottom as well.)
Flip the pan over (don’t lay it flat, keep it slightly elevated) onto a piece of parchment paper (aluminum foil would work too) so each roll comes out upside-down. Most of the gooey caramel is resting on the bottom of the rolls and needs to seep back into the roll. Combine the glaze ingredients. Once the rolls cool slightly, and the caramel has set a bit . . . turn them right side up and glaze. (I left mine upside down, the glaze oozed underneath them. As you are putting them away give them a gentle twist in the glaze that has pooled around the roll, as you put it in your container turn it over so the freshly glazed side is up)

                

glazed while still upside-down

          

Given a gentle twist to glaze the tops

Banana Crumb Muffins

Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed (1 1/3cups)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I only used 1/4 teaspoon)

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

Instructions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin tin (12 count), or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. (approx ¼ cup per muffin cup)

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3 Ingredient Peanut Butter Cookies

from Elena S

1 cup of peanut butter
1 cup of sugar
1 egg

and I put in a capful of vanilla.

350 for 6-9 minutes.

Cake Mix Cookies

1 boxed cake mix (chocolate or flavor of your choice)
1 small tub Cool Whip (2 cups), thawed
1 egg
1/2 cup powdered sugar (set aside)

Grease cookie sheet (or line with foil). Combine cake mix, Cool Whip and egg in a bowl. It's not easy to blend with a spoon or fork. You might do better with fingers! Then, drop by teaspoonful into the powdered sugar, roll into a sugar-coated ball and place onto greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes. After cookies have cooled drop them back in the powdered sugar to coat. Makes 3-4 dozen

Just had a thought -
Use carrot cake mix and instead of the powdered sugar lightly ice them with a cream cheese icing while they are still a little warm so it melts a bit
Use chocolate cake, add nuts (prolly what 1/2c-1c) lightly ice when cooled and POOF cookie brownies

No Bake Drop Cookies

2c sugar
1/2c butter
1/2c cocoa
1/2c milk
3c oatmeal (uncooked)
vanilla (to taste)
Mix first 4 ingredients together. Boil until at soft boil stage. Add oatmeal & vanilla. Put by spoonful onto wax paper to cool. Once cool...enjoy :-)

Apple Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated 350 oven for 30 minutes, or until golden.

Serve with your choice of ice cream.

• I added some apple pie spice to the sugar mixture and the pie filling instead of sprinkling cinnamon 
• drizzled some of the sauce over the enchilada when serving it

Other ways to make it

• would work with peaches
• use sugar free pie filling 
• Use caramel apple pie filling or make your own by melting some caramel squares down (about 6 with 1/2 t milk for this recipe) and drizzle over regular apple pie filling before rolling the enchiladas up (Thanks for the idea Cindy!)
• use pie filling as the topping (instead of the sugar mix)
• cut the fruit into bite size pieces and spread over the top of the enchiladas
• cover with foil and bake for 20-30 minutes

LEFTOVERS
Assuming you have any *grin* store the enchiladas in one container and the sauce in another so the enchiladas don't get soggy and mushy (soggy and mushy - official baking technical terms LOL)

Banana Pudding Poke Cake

Ingredients:
1 (10 oz.) box yellow cake mix (I used French Vanilla)
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
 Directions:
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

In a bowl, prepare pudding. Whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.  Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. Put the pudding into the fridge to set and cool.

Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.
(Did not crush any wafers and did not ice with whipped cream - waited until it was served to add both)
Serve with freshly sliced bananas. Keep refrigerated.