I like this one for a regular cheesecake: BEST CHEESECAKE Creust: 1 cup flour 1/4 cup sugar 1 tsp grated lemon zest 1 stick butter 1 egg yolk, slightly beaten 1/4 tsp vanilla Preheat oven to 400°. Combine the flour, sugar & lemon zest. Cut in butter with a pastry blender until teh mixture is crumbly. Add the yolk & vanilla; blend well. Pat 1/3 of the dough on the bottom of a 9" springform pan (sides removed.) Bake about 6 minutes or until golden; cool. Butter the sides of the pan; attach to the bottom. Pat the remaining dough evenly on the sides to a height of 2". Cheese Filling Five 8 oz pkg cream cheese, softened 1 3/4 cup sugar 3 TBL flour 3/4 tsp grated lemon zest 1/4 tsp salt 1/4 tsp vanilla 5 eggs (1 cup) 2 egg yolks 1/4 cup heavy cream Heat oven to 500°. Put the cream chese in a mixing bowl & beat until fluffy. In a separate bowl, combine the sugar, flour, lemon zest, salt & vanilla. Gradually blend into the cheese. Add the eggs & yolks, 1 at a time; beat well after each addition. Gently stir in the cream. Turn into the crust-lined pan. Bake at 500° for 5-8 minutes or until the top of the crust is golden. Reduce the heat to 200°; bake 1 hour longer. Remove from the oven; cool in the pan for 3 hours. Remove the sides of the pan. Chill 6 hours or overnight.~~(Serve in small slices, very rich.) For a gussied up verson I like this: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" i[ tje sodes pf a 9" springform. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan Sauce 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan, mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~

Here you go. Cinnamon Roll Cake Source: Life As A Lofthouse (Her source: Picky Palate) (My notes are in Red) CAKE: 3 cups Flour 1/4 teaspoon Salt 1 cup Sugar 4 teaspoons Baking Powder 1 1/2 cups Milk 2 Eggs 2 teaspoons Vanilla 1/2 cup ( 1 stick) Butter, melted TOPPING: 1 cup ( 2 sticks) Butter, softened 1 cup Brown Sugar 2 Tablespoons Flour 1 Tablespoon Cinnamon GLAZE: 2 cups Powdered Sugar 5 Tablespoons Milk 1 teaspoon Vanilla Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. (I buttered the pan) Set aside. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.) Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature. My Option: Cream Cheese Icing 1/4 cup butter 1 cup Cream Cheese 2 teaspoons vanilla Powdered Sugar Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar. Here is a link that might be useful: Link

I vote orange flavoring..but not everyone loves it..probably be safer with a "nut" flavor...although craisins or dried cherries and orange sound really good.. But crushed peppermint would be fun too... Chocolate goes with just about anything in my book!!!!!!! LOL My personal favorite is Raspberry...But I'd not pass up any of the above...but my guys...well the "nut" flavor would be the only one they'd not turn their nose up to.

I think this is from Pampered Chef. I've made it many times, and have changed the fillings to things like Chicken Florentine, and Tex-mex chicken. It's easy to do. Just follow the recipe and make substitutions of like ingredients. Turkey Cranberry Wreath 2 pkgs. crescent roll dough 1/2 c. mayo 2 Tblsp. honey Dijon mustard 1/2 tsp. course black pepper 2 cups cooked chopped turkey (or chicken) 1/2 c. thinly sliced celery 3 Tblsp. snipped fresh parsley 1/2 c. dried cranberries (Craisins work great) 4 oz. grated swiss cheese 1/4 c. chopped walnuts 1 egg separated Combine all ingrediants except the crescent rolls, and the egg. Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save for later use the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.