Sticky Bun Breakfast Ring–A Busy Mom’s Recipe

My family loves monkey bread but it’s a little time consuming and since this Mommy doesn’t have a lot of time these days, I’m always looking for easy and quick recipes.  I ran across this recipe on facebook last week.  I tried it one morning and it is so easy, quick and DELICIOUS!!!
 

• 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
• 3 Tbsp. butter melted
• 1/2 cup pancake syrup (any brand you like)
• 1/3 cup packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 cup chopped pecans (optional)
• 1/4 cup chopped almonds (optional)

Spray a fluted pan with non-stick spray.  Combine the melted butter and syrup in a small bowl and set aside.  In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).  Place about half of the syrup mixture in the bottom of the pan.  Then sprinkle half of the brown sugar mixture on top.  Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.  Top with remaining syrup and sugar mixtures.  Bake at 375 degrees for approximately 20-25 minutes or until golden brown.  Cool for 1 minute in the pan, then invert onto a serving platter to enjoy!
ENJOY!

Charity’s Pumpkin Layered Dessert

For Christmas this year I was in charge of making the dessert.  I searched and searched for something new that I thought everyone would like.  I ran across this recipe in the Holdeman Mennonite “Prairie Range” cookbook.  It’s Charity Leving’s recipe.  It was a hit and so yummy!  We will definitely be making this again in the future.  Better than pumpkin pie in my opinion!

• 2 C. graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted oleo
• 1 1/2 pkg. cream cheese
• 1 1/2 cup powdered sugar
• 12 oz. cool whip
• 1 cup milk
• 2 pkg. instant vanilla pudding
• 1 can pumpkin with spices

Mix the graham cracker crumbs, sugar and melted oleo and pat into 9x13 pan.  In a bowl mix the cream cheese and powdered sugar, folding in the cool whip last.  Spread onto crust.  Beat milk and pudding 1-2 minutes, stir in pumpkin, mixing well.  Spread over cream cheese layer.  Refrigerate.  Add a layer of cool whip on top just before serving.  I sprinkle a little cinnamon on top to make it a little more festive. 
ENJOY!

Velda’s Chicken Enchilada Casserole

Velda shared this recipe with me a while back and it is a favorite around here. 

• 3-4 chicken breasts (chopped or shredded)
• 1 (10 oz.) can cream of mushroom soup
• 1 (10oz.) can cream of chicken soup
• 1 (8oz.) cans diced green chilies
• 1 (10oz.) pkg. of shredded cheddar cheese
• 1 small onion (chopped)
• 1 tsp. salt
• 12 corn tortillas (I use flour tortillas too – can use either)
• 16 oz. sour cream

DIRECTIONS:

1. Place chicken in large saucepan and cover with water. 
2. Sprinkle in handful of oregano, add garlic powder and salt. 
3. Boil about 20 minutes and shred from bones.  Save broth. 
4. Mix soups, sour cream, green chilies in large pan.  Add only enough broth to slightly thin.  Re-season as needed.  I usually add some garlic salt and seasoned salt. 
5. Simmer on low 15 minutes.  Add chicken and diced onion. 
6. In casserole dish, arrange 6 tortillas flat across bottom or you can tear them up into pieces and spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
7. Repeat – tortillas, sauce and cheese
8. Bake in oven at 350 for 20 minutes. 

ENJOY!

Chelsey’s Poppy Seed Pasta Salad

Last month at our M.O.M.S. Christmas Dinner my friend Chelsey Ewing brought this Pasta Salad for all of us to enjoy.  I had never had a pasta salad like this before.  I could have ate the whole bowl.  It was so delicious!  I asked her for the recipe because I wanted to make it for my family’s Christmas lunch.  It was a big hit!  Thanks, Chelsey for sharing your recipe!  I didn’t put spinach leaves in mine because I couldn’t find any at our grocery store that day but it was still great without the spinach leaves and kept for several days.

• 4 Cups Chicken Breasts (Cooked and Cubed or shredded)
• 1 16 oz. pkg. rotini (or any other kind of pasta you want to use)
• 3/4 Cup Celery
• 3/4 Cup Chopped Red Onion
• 5 Oz. pkg. Dried Red Cherries
• 1 1/4 Cup Mayo
• 1 1/4 Cup Brianna’s Poppyseed Dressing (Wal-mart has it)
• 1 1/2 cup tsp. Salt
• 1/4 tsp. pepper
• 5 oz. pkg. baby spinach leaves (stems removed)
• 1 Cup coarsely chopped toasted pecans (I didn’t use pecans)

Cook pasta according to directions and rinse.  Pat dry.  In large bowl combine celery, chicken, onion, and pasta.  Combine mayo with dressing, salt and pepper.  Fold in 1 3/4 cup dressing.  Mix into the pasta mixture.  Reserve 3/4 cup dressing. Refrigerate salad covered 12-24 hours.  Before serving add remaining dressing, spinach, cherries and pecans. 
ENJOY!