2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 ½ cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish
Cut each apple into 8 equal wedges; set aside.
Separate crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting
at the smallest end. Pinch to seal and place in the prepared baking dish.
Melt butter in a small saucepan over low heat. Stir sugar and cinnamon into melted butter until
combined. Pour over apple dumplings, followed by soda.
Bake in the preheated oven until golden brown, 35 to 45 minutes.

1 can Pillsbury Crescent Rolls
½ cup pumpkin puree
4 tbsp light brown sugar
1 tsp pumpkin pie spice
Cream cheese frosting:
3 ounces cream cheese, softened
1½ cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Preheat oven to 350 degrees. Grease a 9×9 pan with cooking spray.
Unroll crescent roll dough into one large rectangle. Firmly press perforations to seal.
Spread pumpkin puree evenly over the dough. Evenly sprinkle brown sugar and pumpkin pie
spice over the pumpkin puree.
Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8-9
pieces and place into a baking dish.
Bake for 20 to 22 minutes, until turning lightly golden at the edges. Let it cool in pan for 10
minutes.
Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
Whisk in the butter, vanilla, and milk. If the frosting is still too thick, add a little more milk and
whisk until smooth.
Drizzle over the pumpkin cinnamon rolls when they have cooled a bit.

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
1 (16 ounce) container small curd cottage cheese
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
8 eggs

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly
browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into
the bottom and sides of the dish. Mix together sausage, cottage cheese, Cheddar cheese, onion,
and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out
clean, about 1 hour. Let cool for 5 minutes before serving

2 (17.5-ounce) cans refrigerated cinnamon rolls (Grands or similar)
¾ cup heavy cream
6 Tablespoons salted butter, melted
¾ cup brown sugar
2 teaspoons ground cinnamon
Icing
Icing from cinnamon roll packages
2 ounces cream cheese, softened
2 Tablespoons salted butter, softened
½ teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray.
Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have
room to rise. Set aside icing.
Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan.
Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil.
Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to
remove the foil during the last 5-10 minutes if they aren't brown enough for you.
Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla
extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the
bowl, then mix in the powdered sugar until combined.
Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve
warm

1 loaf (16 ounces) French bread, cut into ¼-inch cubes, divided

½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)

½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)

1 cup Swiss cheese, shredded, divided

1 cup mild cheddar cheese, shredded, divided

12 large eggs

2 cups whole milk

Toppings

confectioners’ sugar, for dusting

raspberry preserves

Spray a 9×13-inch baking dish with cooking spray.

To the bottom of the prepared baking dish, add about half of the bread cubes.

Top the bread with half the amount of turkey (about ¾ cup), half the ham (about ¾ cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese.

In a large bowl, combine the eggs and milk. Whisk until well combined.

Pour the egg mixture over the bread, meat, and cheese layers.

Cover with plastic wrap and refrigerate the casserole overnight.

When ready, preheat the oven to 350°F.

Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn’t jiggle.

Let the casserole cool slightly. Then, top with confectioners’ sugar.

Serve warm with raspberry preserves.

6 oz monterey jack cheese grated

8 oz sharp cheddar cheese grated

7 oz canned mild chopped green chiles

2 tbsp flour

1/2 cup milk

8 eggs

Salt & pepper to taste

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

1 cup diced ham

2 c tater tots…still frozen

1 dozen whisked eggs

1 can (8) Pilsbury Grands biscuits..diced up

2 c. Cheese…your choice…I used Cheddar

1/4 c milk

Mix all together. Put in greased bundt pan.

Bake on 400 degrees for 45 mins.

When done flip onto platter and cut and serve

3/4 cup vanilla yogurt

2/3 cup sliced ripe banana

1 large egg

1/4 cup 2% milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 whole wheat tortillas (8 inches)

2 teaspoons butter

2/3 cup sliced fresh strawberries

2/3 cup fresh blueberries

1/4 cup granola

OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

2 cups Cubed, Cooked Ham

½ cups Chopped Green Onions

2-½ cups Shredded Cheddar Cheese, Divided

10 Flour Tortillas

2 cups Half-and-half

6 whole Eggs

1 Tablespoon Flour

Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.

Serve with salsa.