Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

Ingredients:

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times

totaling 12 tablespoons)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting:

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing


Directions:

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.

Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.

Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.

Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  Frost cookies then place in refrigerator until ready to serve.

Green Bean Casserole Crescent Cups

Green Bean Casserole Crescent Cups

Ingredients:

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

1 can (10 oz) condensed cream of mushroom soup

1/2 cup milk

1 teaspoon Worcestershire Sauce

2 cans (15 oz each) Green Giant kitchen-sliced green beans, drained

1 cup shredded Cheddar cheese (4 oz)

1 1/2 cups French-fried onions



Directions:

Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.

Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough
In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth.

Combine drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.

Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.