Slow Cooker Cinnamon Roll Pudding/ Cake

This dessert is kind of like a bread pudding.

Slow Cooker Cinnamon Roll Cake/ Pudding
12.4 ounce can refrigerated cinnamon roll dough
1/2 cup whipping cream
4 eggs
2 tsp. vanilla
3 T maple syrup
1 tsp cinnamon
1/2 tsp. nutmeg
Icing

Directions:
Remove the cinnamon dough from the can.  Cut each piece into quarters.
In a large bowl, combine the cream, eggs, vanilla, maple syrup, cinnamon and nutmeg.  Whisk until smooth.
Place 3/4 of the quartered pieces of dough into the bottom of 4-quart slow cooker.  Pour the cream mixture over the top.  Put the remaining pieces of dough on top.

Cover and cook on high for an hour.  Check if it is done.  Depending on your slow cooker, it may take up to another hour.  You can also do it on low for a longer time.    Put the icing over the top.

7-Up Cake

I bought a treat at Walmart called 7-up cake.  They were mini bundt cakes and were really delicious- almost doughnut-like.  So I went on an Internet search for a recipe.  Turns out 7-up cakes have been around for a long time.  There are many "Grandma's recipes" posted.  I chose one and tried it out.

7-up Cake
1 cup butter, softened
1/2 cup butter-flavored shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla
1 teaspoon lemon extract
Zest of 1 lemon
Zest of 1 limes
3 cups flour
1/2 teaspoon salt
1/4 cup heavy whipping cream
1 cup 7-up


Glaze
About 1 cup powdered sugar thinned with about 2 T. 7-up

Preheat oven to 325.  Generously grease (or spray) and flour a bundt pan. (The biggest problem people had as reflected in the comments is that the cake wouldn't come out.  As you can see, mine split a bit)
Cream together the butter, shortening, and sugar.  Beat until well blended and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla, lemon, and zest.  Add the flour and salt and beat until fluffy.  Spoon into prepared pan and bake for 1 hour, 10 minutes.  A knife inserted into the center should come out clean.  Let cake sit in the pan until it is just warm.  Remove from pan.  While warm, pour on the glaze.  Let cool completely before serving.

I served it with sliced strawberries and whipped cream.  But it was great just plain, too.

Brownie Cookies

These are delicious, chewy brownie-like cookies.  They have crispy edges with chewy, gooey middles.

Brownie Cookies

3 cups semisweet chocolate chips
1 cup butter, cut up

6 large eggs
2 cups white sugar
1/2 cup brown sugar
1 Tablespoon +1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups flour
1/2 cup cocoa powder

In a sauce pan on low, melt the butter and chocolate chips together.  Stir and stir until all melted.  Turn off heat and set aside.

Then put the eggs, sugars, vanilla, baking powder, and salt in the bowl of mixer.  Mix together and then beat on high for 5 minutes.
Reduce speed to low and add the cooled chocolate mixture.  Mix another several minutes until well combined.
Stir in the flour and cocoa.  Cover and chill in the fridge for at least 30 minutes.
Turn on the oven to 350
Drop onto a parchment lined cookie sheet.  Each cookie should be about 1 1/2 Tablespoons of dough.  Bake at 350 for about 15 minutes.  The edges of the cookies should be crisp, with the middles soft.  Cool and enjoy!

Pecan Cobbler

This is on my list of favorite new dessert recipes.  It is really delicious!

Pecan Cobbler
6 T butter
1 1/2 cups pecans, chopped
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2/3 cup milk
1 teaspoon vanilla
1 1/2 cups brown sugar
1 1/2 cups hot water

Preheat oven to 350
Place butter in a 9 x 13 pan, then put in the preheating oven to melt.
Sprinkle pecans over the melted butter.
In a large bowl, whisk together flour, baking powder, salt, and sugar.  Stir in milk and vanilla.
Pour batter over the pecans and spread gently into an even layer.  Try not to mix the pecans into the batter.
Sprinkle brown sugar evenly over the top.  Don't mix it in.  Carefully pour hot water over all.
Put the dish in the hot oven and bake for 30-35 minutes until it is golden brown.
Let cool for at least 15 minutes before serving. You can serve it with ice cream or whipped cream, but I like it best just plain.

Brown Sugar-Glazed Salmon

I have been in search of a delicious salmon recipe that I was served several months ago (at a special dinner at our temple cafeteria.)  I tried another glazed salmon that was pretty good, but it wasn't as good as the one I was served.  I talked to my sister-in-law who knows the chef that prepared that delicious salmon.  She said he claims that the glaze for the salmon he prepared is just butter and brown sugar.  So I decided to try it.  It was absolutely delicious!  Is salmon still good for you if it is covered in butter??  I don't know, and after eating it, I kind of don't care!

Brown Sugar-Glazed Salmon
Equal parts brown sugar and melted butter (I used about 1/2 cup of each.)  Melt together in the microwave the  butter and brown sugar.  Spread over salmon steaks. Heat a skillet.  Put filets in the skillet and spread the  glaze over the top.  Cook on each side about 3-5 minutes or until flaky. I did put in a pinch of red paper flakes as well, for a tiny bit of spice.

Tomatillo Salsa

My sister, Pam (cook extraordinaire) recently brought me some of this delicious salsa with the recipe.

Tomatillo Salsa
1 28 oz. can tomatillo tomatoes (drained)
1/2 cup sugar
1/2 bunch cilantro, chopped fine
1 heaping T. diced jalapenos (fresh or canned)

Put all ingredients into a blender and blend for about a minute.

Serve with tortilla chips.  Delicious!

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie
Filling
1 cup sugar
3 T. flour
1 1/4 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
3 cups blueberries
1 pie shell

Topping
3 T. flour
2 T sugar
2 T cold butter, cut into small cubes

Preheat oven to 350
In a large bowl or in your mixer bowl, beat together sugar and flour.  Then add sour cream, egg, vanilla, lemon juice, zest, and salt. Mix until well blended.

By hand, gently fold in the blueberries.
Pour the filling into a prepared crust.  Bake for 40 minutes.  While it's baking, make the topping by mixing together the flour and sugar, then cutting in the cold butter until crumbly.
Remove pie and sprinkle on topping.
Return pie to oven and bake another 20-30 minutes or until topping is golden brown and the pie is set in the center.
Remove pie.  Cool, then chill until well set.