Ingredients:
3-4 cans refrigerated biscuits (my bundt pan seems to hold 3 better)
1 cup sugar
1 Tbsp cinnamon (more or less to taste)
1/2 cup brown sugar
2 sticks butter

Directions:
Preheat oven to 350 degrees.

Open biscuits and cut each biscuit into quarters. Mix sugar and cinnamon in a 1 gallon ziplock bag. Drop biscuit pieces into bag, seal, and shake to coat biscuits with mixture. Place biscuit pieces evenly into bundt pan.

Heat brown sugar and butter (either on stove or microwave) until they blend together and are no longer separated. Pour mixture over the top of biscuit pieces in pan.

Bake at 350 degrees for 30-35 minutes or until top is brown.

Let cool for 10-15 minutes, then flip onto plate or serving dish.

Ingredients:
2 pounds ground beef, browned
1 can black beans (drained and rinsed)
1 (10-ounce) can Ro-Tel tomatoes
1 envelope taco seasoning
2 (8-count) refrigerated crescent rolls
1 (8-ounce) box Mexican Velveeta, sliced

Directions:
Preheat oven to 400 degrees

Combine browned ground beef with Ro-Tel tomatoes, black beans, taco seasoning, and cheese in skillet. Stir and cook just long enough to melt cheese.

For your crust, simply press 1 can of crescent rolls into bottom of a lightly greased 9×13 pan.

Layer beef mixture on top of crust and spread other can of crescent rolls on top.

Bake 15-20 minutes.

Suggestions: Serve with sour cream, lettuce, tomato, olives, rice and beans for a true Mexican meal!

Ingredients:
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
3-4 medium bananas, mashed
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all-purpose flour*
1 tsp baking soda
1 tsp salt (I think I left this out and it turned out fine)
1 cup chopped nuts (if desired)

Directions:
Preheat oven to 350 degrees and move rack to bottom (so tops of bread will be in center of oven).  Grease bottoms only of 2 8-inch loaf pans or 1 9-inch loaf pan (I suggest using 2 if you have them).

Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla and beat until smooth.  Stir in flour, baking soda, and salt just until moistened.  Stir in nuts and pour into pans.

Bake 8-inch loaves for 1 hour, 9-inch loaf for 1 hour, 15 minutes or until toothpick inserted in center comes out clean.  Cool for about 5 minutes in pans, then loosen sides and remove from pans.  Cool completely on wire rack before slicing.

Wrap tightly and store at room temperature for up to 4 days, or in the refrigerator for up to 10 days (although I doubt it will last that long).

*If using self-rising flour, omit baking soda and salt.

Ingredients:

2 Tbsp peanut butter
1 package (6 squares) white chocolate, melted
1 package (8 squares) semi-sweet chocolate, melted
10 Oreo cookies, crumbled

Directions:

Add peanut butter to white chocolate and stir until well blended.  Stir 1/2 of cookie crumbles into each bowl of chocolate.  Drop spoonfuls of the chocolate mixtures onto a waxed paper covered baking sheet, alternating colors of chocolates.  Swirl with a knife.  Refrigerate until firm (about 1 hour).  Break into pieces and enjoy!

Ingredients:
1 package Oreo cookies
1 package cream cheese
1 package Almond Bark (or any melted chocolate)

Directions:
Crush entire box of Oreo cookies. A food processor
works well for this or you can place them in a plastic
ziplock bag and use a hammer. Mix Oreos with cream
cheese then roll into balls.

Melt chocolate. Dip balls into chocolate and place on
wax paper to cool. Store in refrigerator.

You can make these with any variation of Oreos. The
vanilla Oreos are delicious with white chocolate!

Ingredients:
5 eggs slightly beaten
1 box brown sugar
2 cups flour
1/4 tsp. salt
1 cup pecans
14 candy orange slices
1 tsp. vanilla

Directions:
Cut candy using scissors - dip them in flour first. Drop
candy and pecans in flour. Beat eggs, vanilla and sugar
together. Combine all ingredients together. Spread on
greased cookie sheet. Bake at 350 degrees until golden
brown for about 25 minutes. Cut into squares when
cooled.

Ingredients:
½ C margarine
1 pkg (10 oz) regular marshmallows
1 tsp Green food coloring
6 C Corn Flakes cereal
Red cinnamon candies (Red Hots)

Directions:
In a large saucepan, melt margarine over low heat. Add
marshmallows and stir until completely melted. Remove
from heat. Stir in food coloring. Add corn flakes
cereal. Stir gently until well coated. Drop large spoonfuls
(about ¼ cup) onto waxed paper and quickly shape
into wreaths. Dot with cinnamon candies.
Makes about 1 ½ dozen …. I think.

Ingredients:
2 1/2 C Sugar
¼ C Margarine
1 small can (3/4 cup) evaporated milk
¾ jar marshmallow fluff
¾ t. salt
¾ t. vanilla
12 oz. semi sweet choc chips

Directions:
Combine 1st 5 ingredients. Stir over low heat until
blended. Bring to a boil over moderate heat. Boil
slowly stirring constantly for 5 minutes. Remove from
heat. Stir in chocolate chips and vanilla until chocolate
is melted. Pour into buttered 9” x 9” pan. Let cool. Cut
before candy is completely cool.
Makes 2 ½ lb

SIFT TOGETHER:
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
Cream:
1/4 cup butter
1 cup firmly packed brown sugar

Blend in:
one unbeaten egg
1 tsp. vanilla. Beat well.
Add dry ingredients alternately with 2/3 cups pet milk.
Stir in 1 cup chopped walnuts, one cup
pared apples, and 1/2 cup semi sweet chocolate chips.
Drop onto cookie sheet (greased).
Bake at 300-325 degrees for 12 to 15 minutes. Let cool
and then frost.

Frosting: Cinnamon glaze
2 cups sifted powdered sugar
3 tablespoons melted butter
1 tsp. cinnamon
add 2-3 tablespoons pet milk.
Store in glass or tin airtight container.

Ingredients:
1 1/2 c graham cracker crumbs
1/2 c butter
1 1/2 c vanilla chips
1 1/2 c dried cranberries
1 c coconut
1 c chopped pecans
1 can condensed milk

Directions:
Mix butter and crumbs and spread into a 9X13 pan.
Mix everything else and spread on top of crust. Bake
@350 degrees for 25 minutes.