This recipe courtesy of CoffeeB on Recipezaar.com, the recipe with reviews may also be found HERE

CoffeeB writes…

2½ hours | 20 min prep

Yield 4 dozen

Ingredients:

Crescent rolls take the place and the effort of bread dough for this delicious caramel loaf

Servings 6-8

Ingredients:

2 (8-ounce) cans refrigerated crescent rolls

soft butter

1/3 cup white sugar (can use more)

1/3 cup brown sugar, packed (can use more)

2/3 cup chopped walnuts, divided

2 teaspoons cinnamon

GLAZE:

1/4 cup confectioners sugar, sifted

2 tablespoons butter

2 tablespoons honey

1 teaspoon vanilla

Instructions:—————————————-

Preheat oven to 375 degrees F.

Generously grease a 9 x 5-inch loaf pan.

Separate the crescent roll dough into 16 triangles.

Lightly spread soft butter over each triangle (do not use too much butter or the dough will remain soggy and unbaked).

In a bowl combine both sugars with cinnamon and  1/3 cup chopped pecans; sprinkle over each triangle (you can use more sugar and pecans if desired).

Beginning at the wide end roll up each triangle.

Place into the prepared loaf pan point side down widthwise in 2 layers (8 rolls per layer).

Bake in a preheated oven for 35-40 minutes or until golden brown.

Cool for 10 minutes before removing from the pan to a wire rack.

For glaze; in a saucepan combine the confectioners sugar, butter and honey; bring to a boil stirring constantly, remove from hat stir in vanilla.

Cool for 5 minutes then drizzle over the top of the warm baked loaf.

Sprinkle the remaining 1/3 cup chopped pecans over the top.

If using a Devil’s Food cake mix omit the cinnamon

See my chocolate buttercream frosting posted HERE

Servings 12

INSTRUCTIONS:

1 (18.25 ounce) package chocolate cake mix

1 cup mayonnaise

1/2 cup water, room temperature

1/2 cup diet cola (can use all water)

1 teaspoon instant coffee granules

3 large eggs

1/2 teaspoon cinnamon

3/4 cup mini chocolate chip

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and lightly flour two 9-inch round cake pans (or use one 13 x 9-inch baking pan).

In a large bowl using an electric mixer beat together cake mix with mayonnaise, diet cola or water, coffee granules, eggs and cinnamon for about 2 minutes on medium speed.

Divide the batter between the two cake pans.

Sprinkle the chocolate chips over the top of the cakes then using a knife lightly swirl into the batter.

Bake for about 25-30 minutes or until the cakes test done.

Cool for 10 minutes in pan then remove to a rack to cool completely.

Frost as desired.

You can use your favorite homemade white cake recipe baked in a 13 x 9-inch pan in place of the boxed, I make this using my Best Easy White Cake recipe

For the holidays you can separate the frosting in two bowls, in one bowl mix in red food coloring and in the other bowl green food coloring,  add in some holiday colored sprinkles with the peanuts and use a confetti cake mix

Yield 24 squares

Ingredients:

1 (18.25 ounce) package white cake mix (such as Duncan Hines)

4-1/2 cups confectioners sugar, sifted

pinch salt (about 1/8 teaspoon)

1-1/2 teaspoons vanilla

7 tablespoon light cream (such as half and half)

1 (16-ounce) jar lightly salted dry-roasted peanuts, finely chopped

Instructions:————————————-

Mix and bake the cake according to the package directions in a greased 13 x 9-inch baking pan.

Cool completely then cut into 24 even squares.

In a bowl beat the confectioners sugar with salt, vanilla and light cream until smooth, adding in more cream if needed to make a semi-thin frosting.

Frost top and sides of each cold cake squares then immediately roll in the chopped peanuts.

Place onto a pan then refrigerate to harden.

My holiday table would not be complete without this dish and I most always double the amounts or even triple, I have the garlic as optional when I make this for my family I most always add it in but when serving to guests I omit since not everyone is a lover of garlic

Servings 4-5

INGREDIENTS:

4 cups fresh small broccoli florets, chopped(I use 1 small head of broccoli chopped into florets)

2 tablespoons butter

1-2 large garlic cloves, minced (optional, garlic lovers use 2 cloves)

2 tablespoons all-purpose flour

4 ounces cream cheese, softened

1/2 cup blue cheese crumbled (for a milder blue cheese flavor reduce to 1/3 cup)

1 cup milk or light cream

fresh ground black pepper, to taste

1 1/2 cups Ritz butter cracker crumbs,

6 tablespoons butter, melted

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels to remove as much moisture as possible.

In a large saucepan melt 2 tablespoons of butter over medium-low heat; add in the garlic and stir for 1 minute.

Add in the flour and stir for 1 minute.

Add cream cheese, blue cheese and milk or light cream; stir over low heat until melted and smooth then stir in the broccoli florets.

In a bowl combine the cracker crumbs with 6 tablespoons melted butter until well combined.

Remove 1 cup of the cracker mixture then stir into the broccoli mixture.

Season with black pepper.

Transfer mixture into a casserole dish.

Cover with foil or a lid and bake for 15 minutes.

Remove from oven then sprinkle the top with the remaining cracker crumbs.

Return to oven and bake uncovered for another 10 minutes.

Allow to cool for 10 minutes before serving.

You will also find this recipe www.recipezazz.com

I would recommened to purchase the extra 2-serving size graham cracker crust for this or this may be made in a 9-inch square baking pan lined with a graham cracker crust on the bottom

Servings 8

Ingredients:

1 prepared (9-inch) graham cracker crust

2 (8-ounce) packages cream cheese, softened

1/2-3/4 cup sugar

1 teaspoon vanilla

2 large eggs

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

sweetened whipped cream (can use Cool Whip frozen topping, thawed)

Instructions:————————————

Preheat oven to 325 degrees F.

In a large bowl beat the cream cheese with sugar and vanilla (start with 1/2 cup sugar and adding in more to taste if desired) beat until very smooth .

Add in eggs and beat until blended.

Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.

To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended.

Gently spread over the batter in the crust.

Bake in a preheat oven for 35-40 minutes or until the center is almost set.

Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.

Cover with sweetened whipped cream or Cool Whip topping before serving.

You will also find this recipe on Recipezazz.com

This is perfect to fill chocolate eclairs, for the best flavor use only pure vanilla and only light cream

Yield 3 cups cream

Ingredients:

2 whole eggs

2 egg yolks

1/2 cup sugar

1/3 cup cornstarch

2 cups light cream (such as half and half, do not use milk)

2 tablespoons butter

2 teaspoons pure vanilla extract

Instructions:———————————————-

In a 3-quart heavy saucepan whisk 2 whole eggs with 2 egg yolks, sugar and cornstarch.

Gradually whisk in the light cream.

Cook over medium heat whisking constantly until the mixture comes to a boil; cook 1 minute or until the mixture is thickened and bubbly.

Remove from heat then whisk in butter and vanilla.

Cover with a piece of plastic wrap directly over the top.

Chill for 4 hours.

Use as desired.

Posted on www.recipezazz.com