Cinnamon Pecan Pull-Aparts
Ingredients
3/4 cup pecan halves
25 ounces frozen yeast roll dough, unthawed
3/4 cup butter, melted (1 1/2 sticks)
1 3.5-ounce package cook-and-serve vanilla pudding mix (not instant)
3/4 cup brown sugar
1/3 cup white sugar
2 tsp cinnamon
Instructions
1. Butter a bundt or tube pan well. Sprinkle pecan halves over the bottom of the pan.
2. Place frozen rolls over pecans. Drizzle the butter over the rolls.
3. Combime the vanilla pudding mix, sugars and cinnamon in a medium bowl and sprinkle over the rolls.
4. Let rise overnight. Do NOT cover - cake will rise above the pan.
5. In the morning, place pan in a heated 350-degree oven and bake for 25 minutes.
6. Invert onto a large platter and serve.
Yield
Makes 12 servings.
Mmmm!
Ingredients
l (18.25 oz) box yellow cake mix
1 (10 oz) pkg frozen strawberries
1 (8 oz) pkg fat-free cream cheese, softened
Instructions
1. Preheat oven to 350 degrees.
2. Set aside 1 cup dry cake mix.
3. Line 9x13 pan. Spray
4. With mixer on low, beat strawberries and cream cheese (1 min)
5. Add 1/2 cake mix, beat. Add rest and beat well (2 min)
6. Spread in pan. Sprinkle 1 cup cake mix on top.
7. Bake 350 degree for 30 minutes or until knife comes out clean.
Bacon and Cheddar Muffins
Ingredients
2 cups Bisquick
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup shredded Cheddar cheese
1/2 lb. bacon, cooked and crumbled
Instructions
1. Mix all ingredients except cheese and bacon just until moist.
2. Fold in cheese and bacon.
3. Spoon into muffin cups.
4. Bake at 400 degrees about 20 minutes.
This is our traditional Christmas breakfast.