Peanut Butter Cups

1 C peanut butter
1/2 C icing sugar
1/4 t salt
milk chocolate discs, melted

Mix first three ingredients together in a bowl for filling.

I put a heaping tsp of chocolate in the muffin liner and pull it up the sides to create the cup shape. Refrigerate until chocolate is hard.

Add peanut butter filling.

Cover with a thin layer of chocolate and refrigerate. Enjoy! :)

Pretzel Turtles

Recently came across this simple, quick treat online.
Pretzel Turtles

Pretzels
Rolos
Pecans

Line a cookie sheet with foil. Place pretzels on foil.

I could only find mini rolos so placed a milk chocolate disc on the pretzels first and then the rolos.

Bake at 250* for about 4 minutes until chocolate becomes soft. Place a pecan half on top upon removing from oven. Cool in fridge. Enjoy! :)

Cinnabons

This recipe is delicious and tastes very similar to the original Cinnabon.

1 cup milk - heat in microwave for 1 minute
1 egg, beaten
1/4 C melted butter
7 TBSP water
1 box (3.4 oz) instant vanilla pudding powder
4 C bread or white flour
1 TBSP sugar
1/2 tsp salt
2 1/2 tsp traditional yeast

Filling
1/2 C butter, softened
1 C brown sugar
2 tsp cinnamon
1/4 C chopped walnuts, optional
1/4 C raisins, optional

Frosting
4 oz. cream cheese, room temperature
1/4 C butter, softened
1 1/2 C powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk (Add more milk to desired consistency)
3 TBSP real maple syrup

Dough can either be made in bread maker or by hand in traditional manner. Let rise for an hour. Punch down. Roll dough to 17" x 10".
Combine first three filling ingredients and mix well. Heat in microwave 10 seconds to make it spreadable. Spread over rolled out dough getting as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with the widest end, roll the dough into a tight log. Cut into 1/2" - 1" pieces. Place in a lightly greased 9" x 13" baking dish with sides. Note: I use two pans this size and the second one ends up about half-filled.
Put in draft-free place and allow to rise until double, approx. 45 minutes. Bake at 350* for 15 - 20 minutes. Frost when rolls are done.
Yield: 20 rolls