Creamsicle salad

• 8 oz. cream cheese, softened
• 20-oz. can crushed pineapple, drained
• 16-oz. tub whipped topping (like Cool Whip)
• 2 cups mini marshmallows, fruit-flavored or regular
• 6-oz. pkg. orange gelatin
• 1 to 2 15-oz. cans mandarin oranges

1. In a large bowl, combine cream cheese and pineapple.
2. Fold in marshmallows, whipped topping, and orange gelatin.
3. Lastly, stir in mandarin oranges.
4. Spoon into a large glass bowl for best presentation and cover with plastic wrap. Refrigerate at least two hours before serving.
5. Can sit out for at least an hour without getting watery

https://www.amish365.com/refreshing-creamsicle-salad/

Sandra’s Mini cheesecake cupcakes

Crust:

1 ½ c graham cracker crumbs

¼ c butter melted

Preheat oven to 325F

Combine graham cracker crumbs and melted butter

Press firmly in cupcake liners

Bake at 325 for approximately 9-10 minutes 

Remove from oven then reduce oven temperature to 300F

Cheesecake:

16 oz cream cheese, room temperature

1 c granulated sugar

1 c sour cream 

2 eggs

2 teaspoons lemon juice

1 teaspoon vanilla

Pinch salt

In large bowl, beat cream cheese with electric mixer until smooth.

Add sugar, sour cream, eggs, lemon juice, vanilla, and salt aand beat on medium-high speed until smooth, about 2-3 minutes.

Divide evenly between muffin cups (should be almost full). Bake for 20-22 minutes at 300F or until centers are nearly set. Do not overbake. 

Remove from oven and let cool in the muffin pan for 20-30 minutes then remove from muffin pans and cool on wire rack until completely cool. Refrigerate for 3-4 hours before serving.  Top with dollop of Cool Whip and fresh strawberries, blueberries, or raspberries.  

Variations:

Top with salted caramel sauce and toffee bits

Apple pie filling with whipped cream (freshly made using heavy whipping cream)

Chopped Reese peanut butter cups and a drizzle of chocolate

Add the zest of 1 lemon to the batter before baking and increase lemon juice  to 3 teaspoons of lemon juice rather than 2 t

Add 4 oz of white chocolate (melted and cooled) to batter before baking

Add ½ c mini chocolate chips to batter before baking

Texas Roadhouse copycat rolls

 1/4 cup water

2 1/4 t yeast

1 cup of milk

6 T unsalted butter

5-6 T Sugar

1 1/2 T salt

1 egg

3-4 cups of all purpose flour

unsalted butter to brush the finished rolls

2 ounces of softened unsalted butter

2 T sugar

2 T honey

1/2 t cinnamon spice

Combine some lukewarm water and yeast in a standing mixer. Allow it to sit for about 5 minutes until it completely dissolves.

In a medium microwavable bowl combine milk, pieces of butter, sugar and salt microwave for 1 minute. Stir until mixed well.

Place everything but flour in the yeast mixture, then incorporate an egg into the mix.

Allow mixture to cool to a warm temperature if it is too hot to prevent the eggs from curdling.

Mix everything on medium speed for about 2 minutes. Continue mixing dough after adding nearly 3 1/2 cups of flour.

If necessary add more flour to make the dough soft enough. To be on the safe side use less flour rather than more.

Turn your dough out onto a lightly floured surface and knead for about 4 minutes or longer if you prefer airy bread.

Place your dough in a greased mixing bowl and turn once to coat. Cover it loosely with a clean cloth and set it aside for about 2 hours or until it gets doubled, in a warm, draft-free place. 

Punch the dough down, then roll it into a 1 inch thick rectangle. Cut the dough into squares using a knife or pizza cutter. 

Preheat your over to 350. Spray a cookie sheet pan with oil or butter then place the rolls 1-2 inches apart on the oiled pan. Cover them lightly with a kitchen towel and set aside for 30 minutes or until dough puffs up.

Bake 15 minutes until golden brown. Brush with melted butter.