Breakfast Pull Apart Bread

Oh Pinterest, you make me more addicted every single day. The downside of Pinterest is too much inspiration and not enough time to make everything. But I still must pin all.the.time. If you are a member, then you know what I mean. ūüôā But, this recipe is one of the few things that I’ve actually made from that site and it did not disappoint. It is very much like monkey bread, but the biscuits are left whole. Hope you enjoy!

Breakfast Pull Apart Bread

2 tubes of buttermilk biscuits
3 Tbsp butter, melted
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped nuts – optional

Preheat oven to 375 degrees. Spray a fluted ring pan with cooking spray.

Mix the melted butter and maple syrup, pour 1/2 in bottom of ring pan. Combine the brown sugar, cinnamon and nuts and put 1/2 of that mixture over the butter mixture. Arrange all of the biscuits upright in a circle all the way around the pan. Top with remaining 1/2 of butter mixture and then remaining nut mixture.

Bake about 20-25 minutes or until center of biscuits are done. Let set for about 5 minutes then loosen edges with a knife, invert onto a plate and serve. Servings just pull right apart.

Parmesan Knots

Oh man, I wish I knew about these little babies sooner.¬† They are quite irresistible and so darn cute!¬† They would be perfect appetizers for a party, or served with any bowl of soup.¬† Actually they’d be great with just about any meal that I can think of!¬† And they are so easy!¬† I’ll definitely entertain with them in the future and I bet nobody will know that they are made from canned biscuits.¬† ūüôā

I had a little extra topping left over, so I’ll cut back on those amounts next time.¬† And I used oil as directed, but I think melted butter would be much better.

Parmesan Knots

Source:  Taste of Home; Aug/Sept 2009


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup canola oil – I recommend using melted butter
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes


  • Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased or parchment lined baking sheet. Bake at 400¬į for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.¬† {I just brushed on the topping with a pastry brush, going over each knot twice.}
  • Yield: 2-1/2 dozen.


Did I fool anyone?¬† These are actually hamburger cupcakes!!¬† They are probably the most exciting thing I have made in a long time too!¬† They were ridiculously easy to make as well, and you’ll see why below.¬† With summer drawing to a close, I knew Labor Day would probably be my last chance to make these this year, since it pretty much wraps up the picnic season.¬† I’m so glad I went for it and that T could take them into work to be enjoyed. ūüôā

There’s really no recipe here as everything was store-bought/mixes.¬† Sure, you could make each item from scratch but after a very busy weekend, I just didn’t go that route this time.¬† This is what you need:

1 white cake mix, prepared as 24 cupcakes {I went with french vanilla flavored}

1 box of brownies

1 can of frosting, divided

gel/paste food colors – yellow {mustard}, green {lettuce}, red {ketchup}

biscuit cutter {I used a 2″ square}

3 pastry bags and 3 couplers

two #3 tips for the ketchup and mustard

one leaf tip for the lettuce {#66 or #352}

sesame seeds


Make and bake the cupcakes as directed in greased muffin cups {or you can use paper liners, but they’ll have to be removed before assembly}.¬† When cupcakes are still warm from baking, sprinkle each with sesame seeds.¬† Cool completely, then slice in half to create buns.

Make and bake the brownies.  Cool completely.  Then cut with biscuit cutter into square {or round} patties, making sure the patties are the right size for the buns.

Divide the can of frosting into 3 bowls.  Color with yellow, red, and green or as desired.

Prepare 3 pastry bags, couplers, and tips and fill each with the prepared frosting.

Decorate on the brownie “meat” to create ketchup, mustard and lettuce.

I only put lettuce on the corners, but you can add as much as you would like.  Then top with the upper half of the cupcake and you are done!

Beef Empanadas

I served these empanadas as a meal by themselves, but due to their size I think they would be better suited just as appetizers.  Or, they need to be made larger to be served as an entire meal in my opinion.

I had way more filling that I needed, so I’ll cut that in half {or more} next time or I’ll double the amount of pastry and freeze half of them.¬† I think I’ll also add a few tablespoons of salsa to the filling next time as well.¬† To cut down on prep time, I made the filling the night before.

Sweet Corn and Beef Empanadas

{heavily adapted from a Cuisine At Home magazine}

Note – Below is exactly how I made them which yielded way too much filling.¬† We used the leftover filling in soft tacos for the next few day’s lunches and dinners.

Filling Ingredients:

1 lb lean ground beef

1 small onion, diced

2 cloves of garlic, minced

1 small can roasted diced green chilies

1 can Mexi-corn, drained

4 scallions, sliced

2 tsp chili powder

2 tsp or more ground cumin

1/2 tsp cayenne or to taste {can sub paprika for less heat}

1 cup shredded cheddar cheese

For the empanadas:

1 pkg refrigerated pie dough (2 sheets)

1 egg yolk

1 Tbsp water


salsa for dipping


Brown ground beef with garlic and chopped onion until cooked through.  Drain fat.  Mix meat and onions with chilies, corn, scallions, and seasonings.  Chill thoroughly {or overnight}.

When ready to cook, preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

Unroll 1 sheet of pie dough on a lightly floured work surface and roll with rolling pin to smooth and thin out (about 1/8″).¬† Cut circles in dough with a 3.5″ or larger biscuit cutter (I’ll definitely make them larger next time).¬† Place rounds of dough on prepared baking sheets.¬† Repeat with second sheet of pie dough and re-roll scraps as needed.

Add shredded cheese (and some salsa?) to the meat filling and then place one tablespoon of filling on each small circle of dough.  Fold in half and crimp with fork to seal.  {You may freeze them at this point if desired.}

Blend egg yolk and water and brush it on the top of each empanadas.  Sprinkle with paprika and bake until golden, 15-18 minutes.

Serve with salsa on the side for dipping.

Crunchy Onion Chicken

I found this recipe in a magazine a while ago and decided to hold on to it.¬† Knowing how much the hubs like green bean casserole, I figured that I would have an open can of French’s French Fried Onions on my hands at some point.

I was very pleasantly surprised by how delicious this was!¬† The chicken was very moist on the inside, crunchy outside, and the onion flavor wasn’t too strong.¬† I think I will definitely add this to our meal rotation because it is very quick and easy to throw together.

I cut the recipe below in half for the 2 of us.

French’s Crunchy Onion Chicken

{source: French’s}


2 cups FRENCH’S¬ģ Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 boneless skinless chicken breasts

1 egg


Break an egg in a pie plate and beat.

Place French Fried Onions and flour into a food processor and crush. Transfer to a separate pie plate.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet lined with foil.

Bake at 400¬įF for 20 min. or until chicken is done.

Coconut Cream Pie

I have no idea why I made a coconut cream pie for Christmas a few years ago, but I have made one every year since then.¬† It’s not very “Christmas-y”, but some traditions are just a little weird!

Coconut Cream Pie


1 box (5.1 or 5.25 oz) instant vanilla pudding mix

1.5 cups cold milk

1 cup shredded coconut, toasted and divided

1 large carton of whipped topping, divided

1 pie crust {I use a regular pastry dough, but you could use graham cracker if you like.}


Prepare and bake one pie crust shell.  Set aside to totally cool.

Lightly toast the coconut in a dry skillet and then set aside to cool completely.

Once shell and coconut are cooled, mix the pudding mix with the milk and beat for 2 or 3 minutes or until thick.

To the pudding, fold in 1/2 of the cool whip and 3/4 of the coconut.  Then spread it into the pastry shell.

Spread the rest of the cool whip over the pudding and sprinkle with the remaining toasted coconut.

Refrigerate until ready to serve.

Pumpkin Waffles

I think I have mentioned before that Tim loves pumpkin!  When I stumbled upon this recipe for pumpkin waffles, I knew I had to give them a try.  They were perfect for a chilly November morning.  In fact, we loved them so much that after we finished eating, I prepared another batch to freeze.

Not to go all Sandra Lee¬†on you, but I wanted to address the “semi-homemade” tag that I use.¬† If a recipe calls for a baking mix, pre-made dough, or other prepared ingredient, etc… I tag it semi-homemade.¬† Examples of these items include:¬† Bisquick {used in this recipe}, cake and brownie mixes, canned biscuits and crescent rolls, canned/jarred sauces, etc.¬† I do try to make as many recipes from scratch as possible, but I think using the occasional short cut is totally fine.¬† Making it semi-homemade is still better than totally store-bought or restaurant take-out in my opinion.

Pumpkin Waffles

{source: Erin’s Eats}

Yield: 4 servings


  • 2-1/3 cups Bisquick Pancake¬†& Waffle Mix
  • 1/2 cup Libby’s 100% pure pumpkin
  • 1-1/2 cup skim milk
  • 1/4 cup vegetable oil
  • 2 tablespoons packed brown sugar
  • 2 eggs
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger



 Heat waffle iron and coat with non-stick spray if needed.

Combine all ingredients in a large bowl.  Stir/whisk ingredients until well blended.  Pour 1/3 cup of batter onto center of hot waffle iron. Close lid of waffle iron.

Cook about 4-6 minutes or until steaming stops {or whatever your iron recommends}.  Carefully remove waffles.  Repeat with additional batter.

Serve with butter and syrup.

Poppin‚Äô Garlic Ranch Biscuit Topped Chicken Pot Pie


Well, that’s definitely the longest title I’ve ever had in my blog!¬† It is the perfect name though, so I didn’t want to shorten it.

The garlic and ranch flavors in this dish really do pop.  It is extremely flavorful, which is a nice take on a chicken pot pie.  Sometimes pot pies can be a little bland.  Quite the opposite with this dish though!

It was a big hit with Tim too!¬† I can tell when a meal rates high with him when¬†he tells me its “yummy” before I even ask.¬† He took his first bite of this and immediately said that he liked it!¬† Normally, we’ll be a few bites into a meal¬†and I’ll¬†have to ask what he thinks about it.¬†¬† He almost always says it is good, but I don’t like fishing for feedback!

I made a few changes that I will note in italics below.¬† But one important note that I want to point out that this barely fit in my 9x13x3 pan so, I’ll use my huge lasagna pan that is approximately 11x17x3 next time.

Since this makes a huge amount, I think it would be great for a large family or pot luck type of meal where it will be finished in one sitting.  Leftovers were okay, but not great because the biscuits got a little soggy.


Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

Source: Picky Palate

Servings: 6-8

4 large chicken breasts, cooked and shredded

1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping

1/2 teaspoon salt – I omit

1/4 fresh cracked black pepper

2 10 oz cans cream of chicken soup {I used one cream of chicken & one cream of celery}

10 oz can cheddar cheese soup

1 Cup chicken broth

1 Cup milk

2 15 oz cans Mixed Veggies, drained {I used 1 can of green beans and 1 can of corn}

3/4 Cup crumbled bacon pieces, already cooked {I used 1/2 cup or less and I think it could be omitted all together.}

1 Cup shredded cheddar cheese

1 six count can Pillsbury Homestyle Biscuits {I used an 8 count can.}

1/2 teaspoon Lawry’s Garlic Salt

1/2 teaspoon reserved dry Ranch Dressing Mix

1/2 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.    Place shredded chicken into a large mixing bowl.  Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper.  Toss to combine seasonings.

2.  In a large stock pot or dutch oven, place soups, broth and milk over medium heat; whisk until combined.  Stir in mixed veggies then shredded chicken.  Transfer to a large 9×13 inch {or larger if you have one!} baking dish sprayed with cooking spray.  Sprinkle bacon and 1 cup of cheese over top.

3.  Open biscuits and place onto wax paper.  Cut each biscuit into little triangle pieces {I cut each one into 6 pieces}.  Place little pieces of biscuit over top of chicken mixture until it’s all covered.  Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese.  Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath.  Cover with foil the last 25 minutes of baking to prevent too much browning.  Let cool for 10 minutes then serve in shallow bowls.



Pumpkin Spiced Cream Cheese Breakfast Rolls

Hmmm…I don’t really know how to describe these rolls.¬† They were both easy and difficult to make at the same time.¬† Easy because they call for pre-made crescent dough and just a little mixing of a few other ingredients, but difficult because I found them messy and hard to roll and slice.

Also, they tasted good, but had no wow factor.  I tasted the frosting on its own before spreading it on the rolls, and I thought it tasted great. I also tasted a roll without frosting and thought it had nice flavor and I would probably enjoy eating them again sans frosting.  Although I may suggest kicking up the flavor with just a little more cinnamon/spice next time.  But the combination of the frosting with the rolls did nothing for me and I thought they tasted like little boring blobs.

The recipe creator {Picky Palate}, suggests using the frosting as a fruit dip, and I think that sounds like something we would like.¬† Tim thought the rolls were okay, but said he wouldn’t care if I never make them again and he normally LOVES all things pumpkin flavored.

Normally I wouldn’t post a recipe that we don’t like but, I am posting this recipe because I don’t think it is necessarily a flop.¬† I think it has potential, it just needs a little tweaking.¬† And I think each of the two elements are good on their own.¬† The thing that I am banking on being the true problem here is that the crescents aren’t¬†a firm¬†enough dough for my liking.¬† I just think they are too soft.¬† I’ll probably experiment with this filling and frosting on¬†my go-to cinnamon roll recipe in the near future.¬† I’ll keep you posted!


Pumpkin Spiced Cream Cheese Breakfast Rolls

Source: Picky Palate

2 packages/cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumpkin

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Repeat with the second can of rolls, and line them up directly below the first row.  When you finish lining them up, you should have one large rectangle consisting of 8 single rectangles, 2 rows and 4 columns.  Take care to pinch all the seams together!

Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around two 9 inch cake pans that have been sprayed with cooking spray.

2.  Bake for 18-22 minutes or until rolls are golden brown.  Remove and let cool for 5 minutes.  Frost warm rolls with cream cheese frosting recipe below.


4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.


Tater Tot Casserole

Well, the Duggar’s definitely put this dish on the map with their TLC show about 18 kids and counting, but I think there¬†were already¬†many versions of it out there….most of them found at picnics, church suppers, and other¬†potlucks.¬† So, if you haven’t eaten this, you have probably at least heard of it.

I really only make this dish¬†because Tim loves it.¬† He¬†actually loves anything that resembles Hamburger Helper.¬† Since Tim was 27 when we started dating, he had been on his own cooking for himself for several years and he pretty much survived on Hamburger Helper and frozen pizza.¬† But, that’s not to say that he didn’t make anything else to eat.¬† He is actually a pretty good cook.¬† He’s just slow and messy.¬†¬†ūüôā

This meal, while not pretty, is very comforting.  It also is a nice casserole to take to someone who is sick, or in need of help with meals for any reason.


Tater Tot Casserole

{serves 6}


1 pound lean ground beef

1 small onion, peeled and chopped – optional

cracked black pepper

1 can green beans, well drained

1 can cream of mushroom soup

1/2 can milk

frozen tater tots

1/3 cup cheddar cheese, grated


Preheat oven to 350 degree.¬† Spray a large casserole dish {9×13} with non-stick cooking spray.

In a skillet, crumble and brown the ground been with the onion until cooked. Remove from heat and drain fat.  Season with black pepper to taste.  Add the green beans to the meat.

In a medium bowl, stir together the the can of cream of mushroom soup and 1/2 can milk.  Add it to the beef and beans.  Gently stir to combine everything.  Pour it into the prepared casserole dish and spread it out evenly.  Then add a single layer of tater tots placed very close together.

Bake for 30-35 minutes.  Remove it from the oven and add the shredded cheese to the top.  Return to the oven and bake 10 more minutes.


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