Pull Apart Cinnamon Rolls

Years ago our son  became friends with a classmate which resulted in our families becoming friends all through their school years together. He once visited their home and they had this recipe while he was there. He raved about it for days which made me finally ask for the recipe. Now, every Christmas morning this is our breakfast. It has been for years, and I hope maybe someday he will keep up this tradition with his family.

I will warn you, this is far from a healthy breakfast, although it is cream cheese free:) This is what makes it all the more special. It’s the one day a year I make it and enjoy it and don’t worry about what’s so bad about it.

Pull Apart Cinnamon Rolls

2 loaves frozen bread dough

1/2 c. butter(1 stick)

1 cup brown sugar

1 lg box cook n serve vanilla pudding

2 TBSP milk

1/2 tsp. cinnamon

Defrost the bread for 1 hour so it is easy to handle and cut. Cut each loaf into 4 parts lengthwise then cut into 1 inch pieces.

Grease 9×13 cake pan and put the pieces from one loaf in a single layer. Melt all the other ingredients together over low heat until smooth. Pour this over the bread pieces. Next, take the pieces from the second loaf and fill in the spaces. Let it rise for about one hour.

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Bake at 350 for 30 minutes.

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Let it cool for about 15 minutes and turn it over onto a large plate.

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Enjoy the ooooy gooooy yumminess with your family.

Pumpkin Muffins

This is by far the best time of year for baking for me. I will often bake in the early mornings just to heat the house and have the smell of freshly baked yumminess throughout our home.

To be able to bake as much as I want, I will often send the finished product to work with my husband. They never seem to mind:)

This is a favorite around this time of year.

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Pumpkin Muffins

1 can (15 oz) solid packed pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

FROSTING:

3 oz. cream cheese, softened

5 TBSP butter or margarine

1 tsp. vanilla

1 3/4 cup powdered sugar

 tsp. milk

Mix together the sugar, pumpkin, and oil. Add the lightly beaten eggs. In another bowl mix all the dry ingredients together and add this to the wet mixture. Only mix until it is moist with no lumps. Prepare your muffin pan with aluminum muffin liners and fill 1/2 full with pumpkin batter. Bake at 350 for about 17-20 minutes.

Cool completely before frosting.

Frosting:

Beat together the butter, cream cheese, vanilla, powdered sugar until smooth. Add the milk very slowly, you may or may not have to add all the milk. You want the frosting spreadable not runny.

Refrigerate until ready to serve.

NOTE: this recipe can also be made into a 9×13 cake, baking 35-40 minutes at 350.

Meatless Tortilla Stack

In my quest to try and have one meatless dish every week, and not have my husband go through severe meat withdrawl, I have become creative.

This I made one day after searching through the pantry for anything that caught my eye. My husband would truly eat tacos every single night. So I thought, maybe I could get this past him and he may not notice there was no meat in it. The best part was that I used mainly all canned ingredients that are commonly found in most pantries.

Here is what I started with:

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Here is what I did:

I prepared one cup of rice according to the directions. To the cooked rice I added one can of fire roasted tomatoes, and half the packet of taco seasoning. I left this simmer for about 10 minutes to combine the flavors.

Next, I took an 8×8 baking dish, sprayed it with non stick cooking spray and layered a thin  layer of the rice mixture on the bottom. I then took 4 small tortillas and layered them on top. Then I put about half the rice mixture over the tortillas, sprinkled half the can of black beans, half the can of corn and half the package of cheddar cheese.

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I then repeated the same layer, but before I put the remaining cheddar cheese on the top, I poured one can of enchilada sauce over the entire dish. Topped with cheese and baked covered at 400 for 20 minutes and then uncovered and baked an additional 10 minutes.

I served it with a side of shredded lettuce and sour cream.

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The results were quite wonderful. Although, the first words out of the hubby’s mouth were,”It could use some ground turkey!!!!” I should have known he would notice there was no meat, but he did say it was tasty and I could prepare this again. That is enough for me to claim success on this meatless meal.