My Kitchen Favorites

1.  Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

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 and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn’t seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

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2.  Award winning soft chocolate chip cookies

4 1/2 c. flour

4 eggs

2 tsp. baking soda

2 tsp. vanilla

2 cup butter softened

4 cups chocolate chips

1 ½ c. packed brown sugar

2 cups walnuts (optional)

½ c white sugar

2 (3.4 oz) packages of instant vanilla (I also like to use white chocolate) pudding mix

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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3.  Yummy Orange Jello

What You Need:Orange Jello (6 oz)1 bag mini marshmallows (10.5 oz)

1 Yoplait Orange Creme Yogurt

1 (8 oz) tub of cool whip

Make your Orange Jello like the box says.  Then with an fork rake the jello to break it up.  Once that is done add the yogurt, marshmallows and then about 3/4 of the cool whip and stir together.  Keep in fridge to chill until ready to serve.

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