Now THAT sounds great!

Biscuit Cinnamon Roll Recipe
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 16

Ingredients

2 Small Cans of Pillsbury biscuits
½ cup Pancake Syrup
3 Tablespoons Butter (Melted)
⅓ Cup Brown Sugar (Packed)
½ teaspoon cinnamon
Nuts (Optional)

Instructions

Preheat oven to 375 Degrees
Combine melted butter and pancake syrup in a small bowl and set aside
Combine brown sugar and cinnamon in a separate bowl and set aside
Spray a bunt pan with cooking spray
Pour half of your syrup mixture in the bottom of the pan
Sprinkle half of your sugar mixture in the bottom of the pan as well
Open your biscuits and put them in the pan, overlapping them as the picture shows
Pour the rest of your syrup mixture over top and sprinkle the rest of your sugar mixture
Bake for 20-25 minutes

Grands!® Monkey Bread

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

Ingredients

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Cream Cheese Stuffed Monkey Bread

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury® crescent dough oozing with warm caramel and cinnamon.

Ingredients

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3/4 cup packed brown sugar
1/2 cup butter, melted

Steps

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
2 Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
3 Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
4 Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
5 Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Try plain or fruit-flavored cream cheese in place of the honey-nut cream cheese.

Store any remaining monkey bread in the refrigerator to keep the cream cheese food safe.

Canned deer meat

Clean meat of most of the fat and silver skin but you don't have to get to picky, cut into 1 inch chunks or smaller.

Into the bottom of a clean mason jar add 1/2 in slice of an onion (and a half of a hot pepper if wanted). Start adding meat to the jar and pack as tight as you can use the handle end of a wooden spoon to pack and try to get rid of air pockets.

Leave about 1 inch of space from the top, add another slice of onion (and another pepper) and 1 tablespoon of salt for a quart jar and 1/2 tablespoon for pint. Wipe the top of jar clean put on a new lid and ring, tighten but not overly tight so steam can escape.

Put jars on a cookie sheet and put into oven 200 deg. for 4 hrs. after 4 hrs lay a towel on counter top and set cookie sheet on towel to allow jars to cool and seal.

After a couple hrs the jars should start to pop and seal. After totally cool check to see if the the jars sealed the ones that didn't should be put into the fridge and eaten first the others can be stored at room temp. for years.

The meat can be eaten straight out of the jar on crackers or bread, warmed with bbq sauce, added to cooked onions and peppers for fajitas, added to cream of mushroom and extra mush and put over rice, noodles, or biscuits. The list goes on and on for uses and last lot longer than the freezer and it is already cooked. ENJOY

Red Velvet Sugar Cookie Bars with Cream Cheese Frosting

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Ingredients

3⅓ cups flour
¼ cup unsweet­ened cocoa
½ teaspoon salt
1 teaspoon bak­ing pow­der
1 cup but­ter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons (one 1-ounce bottle) red food coloring

Cream Cheese Frosting:
2 8 Oz cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

Baked Crab Rangoon:

Ingredients:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Directions:

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brow

Chicken Pop-ups

Ingredients
Cream Base
1/4 C Butter
3Tbls Flour
1 C Milk
1 Cube Chicken Bouillon

Chicken
2 small boneless skinless Breast
1 Small boneless skinless thigh
1 Large can of Pillsbury Grand Biscuits
2-3Tbls of oil
1/2 onion chopped
1 Carrot thinly sliced rounds
1/2 C cream Corn
1/2 C Frozen Peas
1 Pinch of Onion Powder
1 Pinch of Nutmeg
Salt
Pepper to taste

Directions:
Base
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. It will be thick.

Chicken
Cook chicken as desired
Saute Onions and carrots in oil on low heat until soft and onion translucent. Salt well to keep from browning.
While onions and carrots are sauteing, chop chicken and add to a large bowl. Mix in cream base, frozen pea's, cream corn, and onion, and carrots, adding onion powder, nutmeg and pepper. Mix well.
Spray or butter 3 small 3 by 6 Inch Baking crocks, add one biscuits each, stretching to fill bottom of each crock. On top of each biscuits fill with chicken mix top with 2 biscuits stretched and pinched together to fit top,
Bake for 17-20 until brown warm and bubbly.

So easy a Cave man can do it!

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Bacon and Green Chile Pie

1 refrigerated pie crust

8 slices bacon, cooked till crisp and crumbled

1- 6 ounce can diced green chilies, drained

1/2 cup finely chopped sweet onion

4 ounces Pepper Jack Cheese, cut into 1/4 inch cubes

4 ounces Hot Pepper Wisconsin Cheddar, cut into ¼ inch cubes

1-1/4 cups whole milk or half and half

1 Tablespoon all purpose flour

4 eggs

Preheat oven to 425. Spray a piece of foil with cooking spray and place it sprayed side down directly on to crust. Bake crust for 5 minutes. Remove from oven and remove foil. Lower oven temperature to 400. Beat together milk, flour and eggs in a medium sized bowl. Sprinkle cooked and crumbled bacon on the bottom of the crust, add green chilies and onion. Top with cheese cubes. Pour milk/egg/flour mixture over top. Bake for 30 to 35 minutes or until knife inserted into center comes out clean. Let quiche stand for 10 minutes before cutting

BREAD IN YOUR CROCK POT!

http://www.artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker

Mini Pineapple Upside Down Cakes
Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.