1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
1 lb ground beef
1/2 tsp. Garlic Powder
Pinch of Salt and Pepper
1 can Cream of Mushroom Soup
1 cup of milk
2 tbs of butter
1/2 block of Velveeta Cheese cubed
4 oz of Philadelphia Cream Cheese
10 oz. of cooked Bowtie Pasta
Directions: Brown 1lb Ground Beef with Salt Pepper and Garlic Powder to taste. Drain grease and add to CrockPot. Stir in 1 can of Cream of Mushroom soup, 1 cup of milk and 2 tbs of butter mix til smooth. Then add 1/2 block of Velveeta cubed to CrockPot and simmer on low for 6-8 hours. (you can add more milk or sour cream if too thick)Before serving mix in 3 oz. cubed Cream Cheese and 10 oz. cooked Bowtie Pasta.