Apple Cinnamon Bubble-Up Bake (Pillsbury)

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  • 1/4 cup butter
  • 5 small cored, thinly sliced apples
  • 1 package (8 oz) cream cheese, cubed
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing


Heat oven to 350°F. Grease 13×9-inch (3-quart) baking dish with shortening or cooking spray. In 12-inch skillet, melt butter over medium-high heat. Add apples; cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat.

Meanwhile, in large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Stir in apple mixture.

Separate dough into 5 rolls; return icing to refrigerator. Cut each cinnamon roll into 6 pieces, and stir into apple mixture. Pour into baking dish.

Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. Transfer icing to quart-sized resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle over mixture.

Maple-Cinnamon-Pecan Pull-Aparts (Pillsbury)

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  • ½ cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • ¼ cup sour cream
  • 1 teaspoon maple flavor or vanilla
  • 1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing


Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.

Cinnamon Roll-Wrapped Sausage with Maple Dipping Sauce (Pillsbury)

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  • 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 10 fully cooked pork or turkey sausage links (from 9.6-oz package)
  • 1/3 cup maple-flavored syrup


Heat oven to 350°F. Spray cookie sheet with cooking spray. Separate dough into 5 rolls. Spray thin, serrated knife with cooking spray. On work surface, slice each roll horizontally in half, making 10 rolls (respray knife and reshape dough if necessary). Wrap 1 roll around each sausage link (see photo); secure with toothpick. Bake, toothpick side down, 12 to 15 minutes or until sausage links are hot and roll is light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix icing and syrup until blended. Microwave on Medium (50%) 20 seconds or until warm. Serve with warm cinnamon roll-wrapped sausages.

Going to Jackson Chili


  • 2 tablespoons vegetable oil, divided
  • 2 pounds ground beef
  • 1 pound sirloin steak, trimmed and cut into half-inch cubes
  • 2 cups finely diced onion
  • 3 cloves garlic, very finely minced
  • 3 (16-ounce) cans whole tomatoes with juice
  • 2 large green bell peppers, finely chopped
  • 3 to 5 jalapeno peppers, finely chopped
  • 2 envelopes, (1.25 ounces each) mild chili seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup cup chili powder
  • 1/3 cup ground cumin
  • 1 tablespoon ground sage
  • 1 1/2 teaspoons ground oregano
  • 1 tablespoon cayenne pepper
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans pinto beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 (15-ounce) can chili beans, undrained
  • 1 (12-ounce) bottle beer
  • 2 to 3 tablespoons sugar or honey to taste
  • 1/4 cup finely ground corn meal


In a stock pot over medium high heat, place half the oil and brown half the ground meat and steak until the outside is nicely browned, about 7 minutes the meat may still be pink inside. Drain in a colander set over a large bowl and repeat with the rest of the oil, ground beef and steak.

In the same pan, add the onions, garlic and cook, stirring for about 5 minutes until onions are softened. Return the drained meat to the pan, add the tomatoes, peppers and seasonings and stir and simmer for 5 minutes. Taste the mixture and adjust the salt and spices to suit your taste.

Add all of the beans and the beer and stir. Cover and simmer for 30 minutes.

Taste the chili. If it is too spicy for your taste, add sugar or honey in small amounts until the flavor mellows. Cover and simmer on low heat another 30 minutes. Sprinkle in the cornmeal and stir, then cook uncovered for another 10 15 minutes stirring occasionally. The chili is now ready to serve, or chill, tightly covered, and hold up to 2 days.

Sinful Delight Chocolate Bundt Cake

  • 1 box yellow cake mix (with or without pudding)
  • 1 (3.5 oz.) box instant vanilla pudding
  • 4 eggs
  • 1 (8 oz.) carton sour cream
  • ½ cup oil
  • 1 cup water
  • 1 (3.5 oz.) bar dark chocolate, grated
  • 1 (6 oz.) bag mini semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)

Preheat the oven to 350º F. Combine cake mix, pudding, eggs, sour cream, oil, and water in a mixing bowl. Mix well by hand. Grate the dark chocolate bar. Then, gently fold in remaining ingredients and scrape sides of mixing bowl with spatula.

Grease and flour a 10-inch bundt cake pan. Spoon batter in and bake for 1 hour to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Allow the cake to cool on a wire rack for one hour before inverting onto a cake plate. Allow to cool completely before serving, about 2 more hours.

Vintage White Brownie Cake

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  • 1 box white cake mix
  • 1 box brownie mix
  • 2 squares (2 ounces) semisweet chocolate, finely chopped
  • 7 ounces sweetened condensed milk

Cream Cheese Frosting

  • 1 8­-ounce package cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioner’s sugar
  • ¼ cup milk

Prepare white cake as directed on the box, and pour into two 9­-inch round cake pans. Allow cakes to cool to room temperature. Prepare brownies as directed, baking in a 9-­inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.

Meanwhile, make the cream cheese frosting.  Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner’s sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner’s sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.  Add the second white cake layer and cover the cake in a layer of cream cheese frosting.

Chill the cake until ready to serve.

Grape Salad


  • 1 lb red seedless grapes
  • 1 lb green seedless grapes
  • 1/2 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Brown sugar, to taste
  • Chopped pecans, to taste


  1. Wash and stem grapes, set aside.
  2. Mix cream cheese, sour cream, sugar and vanilla together by hand.
  3. Stir grapes into mixture, and stir until coated.
  4. Pour into large serving bowl.  Cover and chill until ready to serve.
  5. Sprinkle each serving with brown sugar and chopped pecans.

Chocolate Chip Cream Cheese Monkey Bread


  • 2 16 oz containers of biscuit dough
  • 8-12 oz cream cheese
  • dark chocolate chips
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup walnuts


Preheat oven to 350˚F (175˚C).  Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball. In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.  In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds – stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan.

Sausage Gravy Breakfast Pizza



  • 2 packages crescent rolls
  • 1 package cooked sausage crumbles
  • 1 envelope country gravy mix
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 8 oz shredded cheddar cheese
  • 4 oz shredded pepper Jack cheese

Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.  Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.  In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.  Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Peanut Butter Pretzel Brownies



  • 1 box Betty Crocker™ dark chocolate fudge brownie mix
  • 1/4 cup water
  • 1/2 cup butter, melted
  • 2 eggs
  • 2 cups mini pretzel twists

Peanut Butter Swirl

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla

Chocolate Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter


Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.

In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.

In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.

Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.

In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.