1 medium/large apple, peeled and cored
1 (10 ounce) cans refrigerated crescent roll dough (8 pieces)
3/4 cup butter
1/2 cup white sugar
1/6 cup brown suga
1/2 teaspoon ground cinnamon
3/4 cup Mountain Dew ™


1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
2. Cut apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Mix until smooth. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
4. Bake for 25 to 35 minutes in the preheated oven, or until golden brown.


Sopapilla Cheesecake

1 can Crescent rolls
8oz Cream Cheese (room temperature)
1/2 cup Sugar
3/4 tsp. Vanilla extract
1/4 cup Sugar
1 tsp Cinnamon
1/3 stick butter

Spray an 8×8 pan with cooking spray.
Unroll and press 1/2 can crescent rolls into the bottom of your baking dish press the seams together.
In a separate bowl blend the cream cheese, 3/4 cup sugar and 1 tsp vanilla & spread over top of dough.
Use the other half of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
Melt butter and pour over top layer of crescents.
Mix 1/3 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.
Drizzle with honey.

Notes: When coming out of the oven, the cream cheese is very liquidy. You have to wait for it to cool before slicing.
Make sure that the top layer of dough covers the whole pan.

Cookies and Cream Cupcakes
Makes 24 cupcakes

1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
12 Oreos, plus more for crumbs

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 Oreo cookies for crumbs

For the cupcakes:

Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so that it covers the bottom slightly. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.Fill the rest of the muffin cup so that it is about 3/4 full.
Bake for 16-18 minutes.

Be careful not to overfill as there wasn’t quite enough for 24 full cupcakes. One or two came out quite puffy, but two other cupcakes were only filled to half of the muffin cup.

For the frosting:

Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
Insert a cookie on top of each cupcake.
You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Shortening is really greasy and hard to wash. Don’t crush crumbs into fine pieces as they will be hard to see in the frosting.


Cake Ingredients:

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (12 oz.) container of sour cream (I use reduced-fat)
  • 1 tsp. vanilla extract

Topping Ingredients:

  • 1 tsp. cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup chopped pecans or walnuts (optional)


In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.

In a separate bowl, stir together the flour, baking soda, baking powder and salt.

Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.

Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping.  Add the remainder of the batter on top, and sprinkle with the remaining topping.  Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.


Batter is really thick. When spreading the first layer, it may seem thin, but will rise to be a lot thicker after baking. Could use a smaller pan and more layers instead. Not that sweet. When spreading second+ layer, put small spoonfuls all over the pan as it is hard to spread. Very sticky!

Garlic Scallion Noodles

8 oz (half a box) of angel hair or spaghettini noodles
4 tablespoons butter (half a stick)
5 cloves of garlic
2 scallions finely chopped
2 tablespoons soy sauce
1 or 2 tablespoons of brown sugar (based on your own personal preference of sweetness)

Cook pasta according to package directions. Drain and rinse.

In a heavy skillet over medium heat. Melt butter. Add scallions and garlic. Stir and cook for a short time, without browning the garlic. Add sugar and soy sauce, and cook for another minute. Increase the heat a bit and throw in the noodles. Quickly saute the noodles until they are all coated with the garlicky butter mixture.

Garlic browns pretty quickly when making smaller batches. Have everything cut in advance.




2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract


Preheat oven to 300 degrees F. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir the vanilla into the sweetened condensed milk. Using your hands, blended the milk with the dry ingredients. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

Notes: When baked for 15 minutes in 350 degrees F, the bottom of the macaroons were a dark brown while the tops remained white. Left in for another 10 minutes ta 300 degrees, and the tops turned a nice golden brown.