Preheat oven to 350*. In a large bowl add your soft butter and sugars. Cream on medium speed for 3 minutes or until light in color. Add your egg and vanilla and mix on medium for 2 minutes.
Once your wet ingredients are completely combined add in your dry. Mix on low speed until all dry bits are incorporated and your dough is formed.
Using a 2 Tbls. cookie scoop, scoop 16 cookie's onto a lined baking sheet. Using a 1 tsp. measuring spoon press a small hole into your cookie centers. Make your crumble by adding the flour, brown sugar, cinnamon and cold butter into a bowl, mixing with hand until a sand like texture forms. Add your crumble to each cookie. Bake for 11-13 minutes. Allow to cool slightly and then drizzle with icing.
Preheat oven to 350*. In a round glass pie pan drizzle heavy whipping cream. Cut the cinnamon rolls into 4 pieces each and lay over the bottom of the pan. With a knife I chop up the apple pie filling while it's in the can, then scoop evenly over cinnamon roll pieces. Melt butter and stir in flour and brown sugar til crumbly. Sprinkle over the top and bake for 30 minutes. Once baked, drizzle the cinnamon roll frosting over the top.
Warm milk and butter for about 2 minutes in the microwave, let cool slightly. In a mixing bowl combine warm milk, sugar, yeast, egg, and pumpkin. Mix well. Add flour and salt. Using a Kitchen aid with dough hood knead 5-8 minutes until dough becomes smooth and elastic. Place dough in a large, buttered bowl, cover with plastic and a towel and let rise at room temperature until doubled. Preheat oven to 350*. Butter a 9*13 pan, on a lightly floured surface roll dough into a 14*12-inch rectangle. Brush with melted butter. Mix cinnamon, sugar, sprinkle evenly over dough. Roll tightly from the long side, then cut into 9 even rolls. Place rolls in buttered dish. Cover with plastic wrap and let double again. Pour the heavy cream around the rolls right before baking. Bake for 35 minutes, or until golden. Remove from oven and let cool slightly. Make frosting by whisking together maple syrup, powdered sugar, cream cheese and milk until smooth. Spread on top and enjoy.
Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan. Bake for 20 minutes, until the crust is lightly golden. While baking make the filling.
In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb) and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar . Allow to cool completely before cutting.
Preheat oven to 350*. Spray a 9-inch pan. In a small bowl microwave cream cheese for 45 seconds, add vanilla and sugar and blend, set aside. In a large bowl add both sugars, butter, egg, yogurt and vanilla. Add the dry ingredients and mix until smooth. Fold in carrots pour into dish. Add the cream cheese in dallops on top, and swirl with a knife. Bake for 40-45 minutes. Allow to cool.
Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes. Drain fat. Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in tortellini, cover and cook until tender, about 5 minutes. Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes. Season with salt and pepper to taste.
crust (bought or homemade)
Preheat oven to 425*. Combine filling ingredients and pour into crust. Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes. Cool and serve with whipped cream.
Cut each potato in chunks add to pot. Add minced onion, and pour in enough chicken broth to cover potatoes. Seal the pot and cook on manual for 10 minutes. It will take about 16 minutes to come to pressure. Once the timer goes off, turn the valve from sealing to venting to release the pressure. Remove the lid and gently mash the potatoes, leaving some chunks. Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper. Blend to creamy consistency. Add 1/2 & 1/2 to the soup, and stir to obtain desired consistency. Add bacon bits to microwave bowl and cook for 1 minute to crisp up, add to soup along with green onions. Serve.
