Christmas Recipes

Candy Bar Crescent Rolls ~ A yummy way to use up extra candyCandy Bar Crescent Rolls

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 teaspoon sea salt
  • 6 cups unbleached all-purpose flour
  • Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • Approx. 3 tablespoons milk

Directions

  1. Grease a large baking sheet, set aside.
  2. In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
  3. In a small bowl, whip three eggs, set aside.
  4. In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
  5. Add Whipped eggs, brown butter and sea salt to yeast mixture.
  6. Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
  7. Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
  8. Meanwhile preheat oven to 350 degrees F.
  9. Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
  10. Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
  11. Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
  12. Roll up each crescent, ending at the tip of triangle.
  13. Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
  14. Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
  15.  Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

Print

Candy Bar Crescent Rolls

Candy Bar Crescent Rolls 
Course Breakfast, Dessert, Dessert Party Food
Cuisine American

Ingredients

  • 2 tbsp active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 3 large eggs, whipped
  • 3/4 cups unsalted butter, browned
  • 1/2 tsp sea salt
  • 6 cups unbleached all-purpose flour
  • 1 bag un size candy bars, your desired brand ( we used MilkyWay & Snicker)
  • 2 cups powdered sugar
  • 3 tbsp milk

Instructions

  1. Grease a large baking sheet, set aside.

    In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.

    In a small bowl, whip three eggs, set aside.

    In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.

    Add Whipped eggs, brown butter and sea salt to yeast mixture.

    Slowly stir in 1 cup of flour at a time. Dough will be very sticky.

    Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.

    Meanwhile preheat oven to 350 degrees F.

    Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.

    Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.

    Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.

    Roll up each crescent, ending at the tip of triangle.

    Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.

    Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.

     Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

    *Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

 

 

 

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Apple Butter Recipe, How to make apple butter,Quick and Easy Apple Butter, #Apples, #FallRecipes

Apple Butter Recipe, made with the peel on

 

If you like apple butter (or just want your house to smell fabulous) then fall is the best time to make it.  We have an apple tree and it does not produce the best shaped apples.  Most of them are rather small, and have worm holes but the apples taste great.  These “ugly” little apples are great for making apple butter.  If you do not have an apple tree check your local farmers markets, or even the grocery store as apples tend to be stock up price in the fall.   The best part about this recipe is it is fast, and NO NEED TO PEEL THE APPLES… just core them and your on your way.

Ingredients:

  • 6 Medium Apples (or 10-11 small apples), cored and cut into quarters
  • 1 Cup Water
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 3 Cups Granulated Sugar

Directions:

The first step is to make applesauce by cooking the apples in 1 cup of water in a large saucepan for about 10-15 minutes until the apples soften. Don’t bother to peel the apples it won’t affect the texture and saves a lot of time.  Cook them with the lid on.
With a blender, blend the apples until smooth and return to the saucepan with the rest of the ingredients.
Simmer gently, for approximately 2 hours, stirring often to prevent the mixture from burning on the bottom of the pan.
The apple butter is ready when it darkens, thickens and when a spoon drawn through it leaves a clear trail.
Transfer into sterilized mason jars leaving about 1/4 inch headspace.
Seal with two-piece vacuum seal lids and heat process the jars in a water bath for 5 minutes.
Store in a dark, cool place.

Makes 3 Medium Jars
Keeps for up to 6 months, keep refrigerated once opened.

Apple Butter Recipe, How to make apple butter,Quick and Easy Apple Butter, #Apples, #FallRecipes

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IDEAS ON USING & PRESERVING APPLES

This post contains amazon links prices and selection are due to change without notice.

 

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Apple Pie Cinnamon Roll recipe, #Apples, #Breads, #Desserts, #CinnamonRollsApple Pie Cinnamon Rolls

This yummy comfort food, Apple Pie Cinnamon Rolls, will have you going back for seconds.  Apple Pie Cinnamon Rolls happens to combine my tow favorite’s into one. This made from scratch recipe, will soon become one of your family favorites.

Ingredients:

For the dough:
1 package Active Dry Yeast (2 1/4 tsp)
1/2 cup water, lukewarm
1/2 cup + 2 tsp sugar
1/2 cup milk, lukewarm
1/3 cup butter, melted
1 egg, room temperature
2 tsp salt
4 cups all-purpose flour

For the Apple Pie Filling  ( or you can used premade canned filling) :
5-6 Medium Apples, peeled and chopped
2 Ttbsp Lemon Juice
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Cornstarch
1 tsp Cinnamon
1/2 tsp Nutmeg
Salt
2 cups Water
4 tbsp Butter, softened
1 cup brown sugar
2 tbsp ground cinnamon

For the Icing (Optional):
1 Cup Powdered Sugar
1 tbsp milk
1 tsp vanilla extract

Apple Pie Cinnamon Roll recipe, #Apples, #Breads, #Desserts, #CinnamonRollsDirections:

In a small bowl, stir together the yeast, water and 2 tsp sugar and let it sit until it foams up, about 10 minutes.
In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined.
Add about half of the flour and mix until smooth then mix in the yeast mixture.
Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
Remove the dough to a lightly floured surface and knead for about 5 minutes.
Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise, about 2 hours.
Meanwhile Toss the apples in a large bowl with lemon juice to keep them from browning and set aside.
Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy.
Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat.
Allow to come to a hard boil, stirring constantly for 2 minutes.
Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture.
Remove from heat and set aside.

When dough has risen punch the dough down and remove from the bowl.
Roll the dough out on a well-floured surface into roughly a 16×24 inch rectangle
Spread the softened butter over the dough.
Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
Spread the apple mixture over top of the the brown sugar.
Roll into a log, starting lengthwise; the log should end up approximately 24 inches long.
Slice evenly to create the seperate rolls.
Line a 9×13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching.
Cover with a clean dish towel and allow the dough to double again, about 2 hours.
Preheat the oven to 375F.
Bake the rolls for about 22-25 minutes.
If a glaze is desired, mix powdered sugar, milk and vanilla together with a whisk.
Drizzle the glaze over top of the cinnamon rolls and serve.

Print

Apple Pie Cinnamon Rolls ~ My two favorite desserts in one #Recipe

Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes

Ingredients

  • For the dough:
  • 1 package Active Dry Yeast 2 1/4 tsp
  • 1/2 cup water lukewarm
  • 1/2 cup + 2 tsp sugar
  • 1/2 cup milk lukewarm
  • 1/3 cup butter melted
  • 1 egg room temperature
  • 2 tsp salt
  • 4 cups all-purpose flour
  • For the Apple Pie Filling or you can used premade canned filling :
  • 5-6 Medium Apples peeled and chopped
  • 2 Ttbsp Lemon Juice
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • Salt
  • 2 cups Water
  • 4 tbsp Butter softened
  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
  • For the Icing Optional:
  • 1 Cup Powdered Sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. In a small bowl, stir together the yeast, water and 2 tsp sugar and let it sit until it foams up, about 10 minutes.
  2. In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined.
  3. Add about half of the flour and mix until smooth then mix in the yeast mixture.
  4. Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
  5. Remove the dough to a lightly floured surface and knead for about 5 minutes.
  6. Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise, about 2 hours.
  7. Meanwhile Toss the apples in a large bowl with lemon juice to keep them from browning and set aside.
  8. Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy.
  9. Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat.
  10. Allow to come to a hard boil, stirring constantly for 2 minutes.
  11. Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture.
  12. Remove from heat and set aside.
  13. When dough has risen punch the dough down and remove from the bowl.
  14. Roll the dough out on a well-floured surface into roughly a 16x24 inch rectangle
  15. Spread the softened butter over the dough.
  16. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
  17. Spread the apple mixture over top of the the brown sugar.
  18. Roll into a log, starting lengthwise; the log should end up approximately 24 inches long.
  19. Slice evenly to create the separate rolls.
  20. Line a 9x13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching.
  21. Cover with a clean dish towel and allow the dough to double again, about 2 hours.
  22. Preheat the oven to 375?F.
  23. Bake the rolls for about 22-25 minutes.
  24. If a glaze is desired, mix powdered sugar, milk and vanilla together with a whisk.
  25. Drizzle the glaze over top of the cinnamon rolls and serve.

 

Apple Pie Cinnamon Roll recipe, #Apples, #Breads, #Desserts, #CinnamonRolls

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How to Roast Chestnuts

How to roast chestnuts

We all have heard the Christmas song – “Chestnuts Roasting on an open fire”. But have you ever actually roasted chestnuts? Every year my (Matt’s) mom would scavenge through the grocery stores to find the hard to find Chestnuts. Each Christmas she would cook them for our family. Chestnuts have a dry taste to them and are some what in need of a salt dip and a good cup of cider to go with it. If you are lucky enough to find these in your grocery store and have never had them, they are a fun way to spend time enjoying some Christmas music, a warm cup of cider, and your family making memories.

Ingredients:

1 pound Chestnuts

Items needed:

  • Roasting pan or cookie sheet
  • Salt
  • some friends to share the Holidays

How to Roast Chestnuts

First lay them all out with the flat side down. With a large knife that is easy to hold and with some weight to it. Tap small “X” shapes into the top of the shell. Be careful not to slice down into the Chestnut inside. Chestnuts have a inner husk also that peels off after roasting.

Place on a cookie sheet and roast the chestnuts in the oven for about 15 mins. The main thing is to allow the shell X you cut to peel back.

How to Roast ChestnutsOnce the shells start to peel back you can take one out to try it out. The nuts are soft nuts and have a “chew” to them. They shouldn’t be hard. Some nuts in stores tend to be old or dried out so it is hit and miss on the year if you get good nuts or not.

How to Roast Chestnut

Now pour a little pile of salt on your plate, break up the soft warm roasted Chestnuts and enjoy. They are as some say – different, but it is always a fun event to remember and enjoy with my family and I know yours will love it too.

Merry Christmas

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