Glazed Orange Rolls

Funny this blog's title is about dinner, and I never post anything but treats or breakfast stuff. That's where my fellow contributors are supposed to come in, right? Guys? Seriously, where are you? =)

Well, in the meantime, do yourself and anyone near you a favor and make these delicious rolls! I made them because Ryan doesn't care for citrus flavored baked goods (I do) and he was out of town. Don't even get me started on where he was at (Hawaii of all places), that's a whole other can of worms. . . At least I could console myself by eating a half dozen of these yummy rolls.

Glazed Orange Rolls
1 pkg. dry yeast (2 1/4 tsp.)
1/4 C. warm water
1 C. sugar
1 tsp. salt
2 eggs
1/2 C. sour cream
1/2 C. butter, melted
2 2/3- 3 C. flour
2 Tbsp. grated orange rind

1) Soften yeast in warm water in mixing bowl. Stir in 1/4 C. sugar, salt, eggs, sour cream, and 6 Tbsp. butter. Gradually add flour to form a stiff dough, beating well after each addition.
2) Cover; let rise in warm place until light and doubled, about 2 hours
3) Combine 3/4 C. sugar and orange rind. Knead dough on well-floured surface, about 15 times. Roll out half of dough to a 12 inch circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of sugar-orange mixture. Cut into 12 wedges.
4) Roll up, starting with wide end and rolling to a point. Repeat with remaining dough. Place rolls, point-side down, in rows in a well-greased cookie sheet with a lip. Cover; let rise in warm place until light and doubled, about 1 hour.
5) Bake at 350 degrees for 12 -14 minutes or until light golden brown. Spoon over orange glaze.

These are divine warm!!!!

Orange glaze
Combine in a saucepan:

3/4 C. sugar
1/2 C. dairy sour cream
2 Tbsp. fresh-squeezed orange juice
1/4 C. butter

Boil for 3 minutes, stirring occaisionally.

Peanut Butter Swirl Bars

I made these simple bars the other night and they were really good! For some reason my chocolate chips didn't melt, so the swirling thing never happened, but, no matter, they were still delish. The crust is soft and crumbly, like a shortbread, and the peanut butter icing was amazing on the top.

Bars:
1/2 C. butter (1 stick), softened
1/2 C. granulated sugar
1/2 C. firmly packed light-brown sugar
1/2 C. creamy peanut butter
1/2 tsp. vanilla extract
1 C. flour
1 C. quick-cook oats
1/4 tsp. salt
6 oz. chocolate chips (about 1 C.)

Icing:
1 C. confectioners' sugar
1/4 C. peanut butter
3 Tbsp. milk

1) Heat oven to 350. Coat a 13x9x2 inch pan with cooking spray
2) In a large bowl, beat the butter, sugars, peanut butter and vanilla until smooth.
3) In a second bowl, whisk together flour, oats, and salt. On low speed, beat flour mixture into butter mixture until just combined. Press dough into prepared pan. Evenly sprinkle chocolate chips over the top.
4) Bake at 350 for 20 minutes. Remove from oven.
5) Make Icing: In a medium-sized bowl, blend confectioners' sugar, peanut butter, and milk until smooth. Pour icing over the uncut bars while still warm and swirl chips with icing. Cool completely in pan and cut into 16 bars.

Crescent Cream Cheese Bars

I've been wanting to make these for a long time, but I really needed an occasion to make them since I knew I couldn't trust myself with a whole pan. Lucky for me, a baby shower brunch came up. These are seriously easy, have few ingredients, and taste delish- like a warm cheese danish! Give 'em a shot, you won't be sorry!
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CRESCENT CREAM CHEESE BARS
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2 tubes crescent rolls
2 - 8 ounce packages cream cheese, softened
1 1/4 cup sugar, divided
1 teaspoon vanilla
1 egg, separated
1 teaspoon cinnamon

Open and lay 1 tube of crescent rolls in the bottom of a 9 x
13 inch baking pan, making sure to seal the perforations.
Combine cream cheese, 1 cup sugar, egg yolk and vanilla,
mixing thoroughly.

Pour cream cheese mixture over layer of crescent rolls. Open
and layout second tube of crescent rolls on a piece of waxed
paper. Seal all the perforations. Place this layer over the
cream cheese layer, peeling off the waxed paper.

Slightly beat egg white and brush over the top. Combine 1/4
cup sugar with cinnamon and sprinkle on top.

Bake at 350 degrees 25-30 minutes. Cool and store in the
refrigerator.