Easy Jiffy Cornbread

2 boxes Jiffy cornbread mix
1 box Jiffy yellow cake mix

Combine cornbread mixes together as directed on boxes.  In a separate bowl, combine yellow cake mix as directed on box.  Gently stir the two mixes together well.  Pour combined mixes into a 9x13 greased pan.  Bake at 350 degrees for 20 to 25 minutes. 

Parmesan Pull-Apart Bread

2 loaves of frozen bread dough
NEXT DAY:
About 1 stick of butter, melted (may need a little more, just depends)
2 pkgs shredded Parmesan cheese

The night before you want to eat the bread, place the 2 loaves of frozen bread dough on a lightly greased pan/plate. Spray one side of the plastic wrap lightly with Pam spray.  Cover frozen bread dough with plastic wrap  Put into fridge to thaw overnight.
Next day: take out loaves and cut each loaf in half.  Continue cutting each half until you have 16 small pieces of bread.  (no need to shape them into pretty balls)  Dip each ball into the melted butter and then roll in a bowl filled with Parmesan cheese.  Place each ball into a Bundt pan.  There is no need to pre-grease the Bundt pan.  Continue process until all balls have been dipped into butter and rolled in cheese.  Bake at 350 degrees for 30 to 35 minutes, or when bread sounds "hollow" when tapped with finger nail.  Turn out onto platter shortly after removing from the oven. 

Pretty Pumpkin Cinnamon Buns

2 tablespoons active dry yeast

1/2 cup warm water

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk

1/2 cup sugar

1/2 cup packed brown sugar

1/3 sup instant vanilla pudding mix

1/3 instant butterscotch pudding mix

1 teaspoon salt

7-8 cups of all purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

Icing:

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners sugar

1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch down down; divide in half. Roll each portion into a 12 inch x 8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices. Place cut side downin two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes
2 1/2 t. salt
2 eggs
2 pkgs (1/4 oz each)
1 1/3 c. warm water (110 degrees to 115 degrees) divided
6 to 6 1/2 c. flour

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs, mix. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes. Brush tops of rolls with melted butter. Remove from pans to cool.

Best Cinnamon Rolls

2 pkgs active dry yeast
2 1/2 c. warm water (105 degrees to 115 degrees)
1 t. sugar
1 pkg (2 layer size) white cake mix
6 c. flour
1 egg
1/3 c. cooking oil
1/2 t. salt
1/4 c. butter, melted
2/3 c. sugar ( I also substitute brown sugar )
4 t. cinnamon

Powdered Sugar Icing (recipe follows)


1. For dough: In a large mixing bowl, stir yeast into 1/2 cup of the warm water, add 1 t. sugar. Let stand for about 5 minutes, or until foamy.
2. Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with a mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a moderately soft dough. (Dough will be sticky.)
3. Cover and let rise in refrigerator 2 to 24 hours, or until doubled in size.
4. Lightly grease two 13x9 baking pans. Set aside. Stir dough. Divide in half. Turn 1 portion of dough out onto well floured surface. Turn to coat lightly with flour. Roll the dough into a 12x8 rectangle. Brush with half the melted butter. (I use more that this amount!)
5. For filling: In a small bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up into a spiral, starting from one of the long sides. Pinch edge to seal. Repeat with the remaining dough, butter and sugar mixture.
6. Cut each roll of the dough crosswise into 12 pieces. Use thread or dental floss to "cut" the dough. Place 12 pieces into each of the pans. Cover loosely, and let rise until nearly doubled, about an hour.
7. Uncover pans. Bake in 350 degrees oven for 25 to 30 minutes, or until lightly brown and rolls sound hollow when tapped lightly.
8. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing
In a bowl, stir together 4 cups powdered sugar, 2 t. vanilla and enough milk (3 to 4 tablespoons) to make a drizzle consistency.