Red, White & Blue Strawberries

Holidays are a great excuse to do something special and fun! I saw this idea in a Disney magazine and they are now a new family tradition – so delicious AND festive!

– Strawberries
– 6 ounces White chocolate (Baker’s Premium White Chocolate squares)
– Blue sugar (Wilton sprinkles, blue sugar)
Wash the strawberries and dry them by laying them on a towel. Melt the chocolate according to the package (microwave was the easiest). Pour the sugar into a small bowl. Dip the strawberry in the chocolate, let the excess drip off, and then dip into the blue sugar. Serve immediately or if preparing ahead of time, place the finished strawberries into a large storage container lined with wax paper and keep in a cool place. If you choose to refrigerate them, only do so for up to one day ahead of time because the blue sugar will begin to liquify.

Homemade Peppermint Patties

Yes, oh yes, these are the most delicious, SIMPLE, amazing bites of minty-heaven.

You only need 5 ingredients…and you may already have them in your kitchen!  This is a recipe I found on pinterest – all the credit goes to the one who created it: Oh!Nuts   THANK YOU!  You have brightened my day since I found you!  Check out their link – it is very nicely documented with pictures and directions.   But here’s how I do it:
2 1/4 cups powdered sugar
2 TBSP softened butter
2 tsp peppermint extract
2 TBSP cream (any kind)
12 ounces chocolate chips (any kind)
– soften the butter, but don’t melt it completely.
– In a mixing bowl, mix the powdered sugar, butter, peppermint extract, and cream.
– Mix until it begins to for a creamy mixture…if it looks too dry after a few minutes, add a TINY bit of cream…that can help make it creamier.  But be careful, because you don’t want it to be too moist and sticky…if it is, add more powdered sugar.
– Cut a large piece of plastic wrap, and put the mixture in the middle of it, form a log.
– Mine never look perfect…but if you really care, you could work a while to make it really round.
– Place it into the freezer for 20 minutes or the fridge for an hour
– Remove the plastic and slice into small pieces (roughly 1/4 inch thick).
– Melt the chocolate chips in a microwave-safe bowl; heat for 1 minute, stir, and then continue heating for 30 seconds at a time until it is melted.
– Here comes another part that I don’t do well; spread the chocolate onto each piece…(put parchment paper onto a baking sheet)…I smear a blob on one side, place it chocolate-side down onto parchment paper, do that to all of them.  Then, spread more chocolate onto the tops of all of them.
– Refrigerate the entire tray for a few minutes, and they should peel right off the paper.

Lindsey’s Energy Bites

My kids really love to snack and I really love to provide healthy snack options.  Many people have recipes for these little “Energy Bites” and I just decided to tweak it a bit and make it packed with even more nutrients and a little less sugar.  Instead of coconut flakes, I use Special K cereal (gives it a good crunch with very little sugar) and added Chia seeds, known to be a “super food.”  I make this large batch and freeze half of it or give away a bunch of them.  Easy, quick energy-filled snack!

1 1/4 cups peanut butter
2 1/2 cups plain oatmeal
1 cup flax seed, I prefer ground
1/4 cup Chia seeds
2/3 cup honey
2 cups Special K cereal
2 1/2 tsp vanilla extract
1 cup chocolate chips, (the miniature ones are best but I rarely have those on hand)

Combine all of the ingredients in a large mixing bowl, mix well (an electric mixer is best because this stuff is thick!)  Place the entire bowl in the fridge for about 30 minutes.  Remove and roll into small balls.  Store in an airtight tupperware – and we like to put half in the fridge and freeze the other half for a later date.

Easy Fruit Pizza

About this time of year when all the fruits and berries are on sale, and it’s time to make a treat…the fruit pizza is a great option.  Make it for dad for Father’s Day!  I combined the shortbread from Joy of Cooking with an adapted version of the other layers and glaze from this recipe.

an assortment of berries and exotic fruits (I used strawberries, blueberries, blackberries, raspberries, and kiwi, but you could also use pineapple and mango too!)

shortbread crust:
1 1/4 cups flour
1/3 cup sugar
1 tsp. grated lemon zest (optional)
1/4 tsp. salt
8 tbs. butter, softened
1 large egg yolk

cream cheese layer:
1 8-oz. package cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar

lemon glaze:
1/2 cup white sugar
1/4 tsp. salt
1 Tbs. cornstarch
1/2 cup orange juice
2 Tbs. lemon juice
1/4 cup water
1/2 tsp. orange zest


  1. Make shortbread by first preheating oven to 400 degrees.  Then combine flour, sugar, lemon zest, and salt.  In mixer or food processor, beat in butter and egg yolk.  Grease either a cookie sheet or 9-in. pie pan, or 9-10-in. tart pan.  Pat dough evenly over bottom of pan or sheet to form a crust.  Prick the bottoms and sides all over with a fork.  Bake until golden, approximately 18-22 minutes.  Allow to cool completely
  2. Make cream cheese layer by first whipping cream in electric mixer until soft peak form.  Add cream cheese and powdered sugar.  Spread over shortbread crust.
  3. Arrange slices fruits and berries in circle rows to your fancy.
  4. To make glaze, combine sugar, salt, cornstarch, orange juice, lemon juice and water in a saucepan.  Stir over medium heat until mixture is brought to a boil.  Cook for 1-2 minutes until thickened.  Remove from heat, and add orange zest.  Allow to cool to room temperature.  Spoon over fruit already arranged on pizza.
  5. Chill for two hours.  Cut into wedges, and serve.

Texas Sheet Cake (Variation: Chocolate Chili Cake)

It’s true everyone has their own version of Texas sheet cake.  This one is from my mom’s Junior League of South Texas Delicioso cookbook, and it always meets approval at our house.

I add salt, and if it’s just for adults, I sprinkle in the cayenne pepper for extra pomp and spice.  I vouch for this as the best birthday party cake ever.  1) It is easy to ice and decorate (i.e., you don’t have to ice sides or draw works of art in icing…you just set the cool stuff on the top). 2) One sheet cake can feed so many people.

Ingredients for cake:

2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8-1/4 tsp. cayenne pepper (optional, for adults)


1/2 cup butter
1/4 cup cocoa
1 cup water
1/2 cup shortening
1/2 cup buttermilk
2 eggs
Ingredients for icing:
1/2 cup butter
1/4 cup cocoa
6 Tbs. milk
1 tsp. vanilla
1 lb. (2 cups) powdered sugar


for cake:

  1. Preheat oven to 350 degrees and grease one jelly roll pan.
  2. Combine flour, sugar, baking soda, salt, cinnamon and pepper in large mixing bowl.
  3. In saucepan, bring to boil butter, cocoa, water, and shortening over medium heat.
  4. Mix into dry ingredients.
  5. Add buttermilk and eggs.
  6. Pour into jelly roll pan and bake 12-15 minutes until toothpick inserted in center comes out clean or with crumbs.  It is important not to over-bake.

for icing:

  1. 5 minutes before taking out cake, bring to boil in saucepan: butter, cocoa, milk, and vanilla.
  2. Pour mixture into mixing bowl and beat in powdered sugar.
  3. Pour icing over hot cake right out of the oven and spread evenly.
  4. Allow to cool completely before decorating.
  5. Enjoy the party!

Stovetop Kettle Corn

Our dear friends Keith and Bekah introduced us to this delicacy several years ago.  I added salt to our recipe for a bit of kick.  I recall Keith shaking his big pot vigorously over the stove, taking care that no single kernel had a spare motionless second to burn.  I’ve tried this method, and I can vouch that it’s a full-body work-out.  Then my mother-in-law gave us a Whirlypop (see below)!  And now kettle corn is even more accessible… 

1/2 cup canola or vegetable oil
1 cup popcorn kernels
1/2 cup sugar
1/2 tsp. salt


  1. Heat oil in large pot or Whirlypop over medium-high heat for a couple minutes. 
  2. Add popcorn kernels, sugar, and salt.  
  3. Shake pot or crank whirlypop constantly until popping stops for more than 3 seconds…approximately 5 minutes.  
  4. Spread kettle corn over jelly roll pan to cool. 
  5. Yell, “KETTLE CORN!!!” and be ready for the stampede.
  6. Of course be careful with the babies.  This is more of a 2-years-and-up treat.
  7. My kids say it tastes best in their popcorn boxes.  

Buckeye Balls

Just in time for New Years! These treats are easy for the whole fam to make…if you don’t mind wiping up a little chocolate.  In fact, maybe make these just before bathtime, and you’ll be fine.  I got this recipe from my sister, but the original version is from allrecipes.

1/2 cup butter, melted
1 lb. powdered sugar (about 2 cups)
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups semisweet chocolate chips
1 Tbs. shortening


  1. Combine butter, powdered sugar, peanut butter and vanilla and mix on medium speed.  
  2. Roll into 1-inch balls and place on jelly roll pan covered with either waxed paper or aluminum foil.
  3. Melt chocolate chips and shortening in microwave on 40% power (or low power) for two minutes at a time until chips can be mixed to a smooth consistency.  
  4. Use a toothpick to dip balls into the melted chocolate leaving a small area at the top uncovered to look like a buckeye.  
  5. Place dipped balls on jelly roll pan.  
  6. Refrigerate or even stick in freezer until chocolate is firm.  
  7. Peel chocolates off paper or foil.  Enjoy!

Peppermint Meringues

We are going to a cookie exchange with a huge group of moms and kids – lots of fun and lots of sugar will be exchanged! Some of you may have done the Meringues project; this recipe is
similar but even tastier! I love making meringues because they are fairly easy, fun for the kids, and relatively speaking, “healthier” than other sweets 🙂

6 large egg whites, at room temperature
1/4 tsp kosher salt
2/3 cup sugar
1 cup powdered sugar
1/4 tsp peppermint extract
20 drops red food coloring

Preheat the oven to 200 degrees F, and line 3 or 4 baking sheets with parchment paper. Using an electric mixer, beat the egg whites and salt on medium-high speed for about 2 minutes, or until it looks white and foamy. Keep the mixer running and add the regular sugar very slowly (4-5 separate additions) and beat for 2 minutes between each addition. Beat until firm peaks form, approximately 2 more minutes. Add the powdered sugar slowly and the peppermint extract and beat for another 1 minute to blend completely. Drop the food coloring over the top of the meringue; but do not stir. Use a spatula to fill a large plastic freezer bag…cut a 1/2 inch off of a corner at the bottom of the bag. Make little blobs on the parchment paper…the kids love this!

Bake for about 2 1/2 hours or until they are dry. Remove from the oven and let them cool completely (1 hour so they can become crisp). Store in an airtight container with parchment paper separating each layer so they don’t stick together.

Pumpkin Cookies

I discovered these cookies in a “heart healthy” recipe book from my husband’s work…they are delicious and better for you than the average cookie! I have made them dairy-free (using margarine) and with butter and quite honestly, I can’t tell the difference. Don’t skip the frosting – it makes it 🙂

1/2 cup margarine or butter
1 cup brown sugar
1 cup pumpkin
1 egg or substitute equivalent
1 tsp vanilla
2 cups flour (I used whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 chocolate chips
Frosting Ingredients:
1 Tablespoon margarine or butter
2 cups powdered sugar
2 Tablespoons evaporated milk (or I used half and half or coconut milk)
1 tsp. vanilla
Cream margarine or butter (at room temperature) and brown sugar. Mix in pumpkin, egg or pasteurized egg substitute, and vanilla. Add the dry ingredients gradually, mixing well. Drop spoonfuls onto a cookie sheet. I top each cookie with 3 chocolate chips 🙂 Bake at 350 degrees for about 10 minutes.
Frosting Directions: Melt the margarine or butter and then combine the other ingredients and stir until smooth. Frost the cookies once they are completely cool. Serve OR store in the fridge – they keep best that way.

Gingerbread People

Don’t worry, friends, we haven’t fallen off the planet!  Blogging sometimes has to take a backseat when we have family in town.  In our family we had 7 cousins under the age of 7 running rampant for many days together.  Making gingerbread men and gingerbread ladies was one of our many highlights.  You can go simple or all out, but the decorating is always a blast! The gingerbread recipe is adapted from Joy of Cooking.  

3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tbs. ginger
1 3/4 tsp. cinnamon
1/4 tsp. cloves
6 tbs. butter
3/4 cup packed dark brown sugar
1 large egg
1/2 cup molasses
2 tsp. vanilla


  • Combine all dry ingredients.  
  • Beat butter, brown sugar and egg on medium speed until well-blended.  
  • Add molasses and vanilla and beat until well combined.
  • Slowly still in dry ingredients until well blended.
  • Roll out dough over lightly floured surface with lightly floured rolling pin to 1/4 inch thick.
  • Press gingerbread people cookie cutter shapes.  
  • Lay shapes on greased cookie sheets.
  • Bake at 375 degrees for 7-10 minutes until edges of cookies are barely dark.
  • Allow to cool. 

Then glue on toppings.  Any white frosting squeezed from ziplock bags with the tip of one corner cut off can serve as the glue.  The sky is the limit with the toppings.  A few we tried were red and green sugar sprinkles, M&M’s, chocolate sprinkles (for the hair), edible eyes (Gramma found these for us at Target), and confetti sprinkles.  We assisted the kids who needed help with making little dots of icing glue, but all ages are eager and able to decorate.  
Gingerbread people might get a little drowned in sugar…

or entire mouths might turn green…

but the process is just as exciting as the final product!

Pumpkin Cupcakes

Here’s a festive pumpkin recipe – dairy free, actually vegan, for those who might need something like this!
The kids gobble these up. Pumpkin is a great source for dietary fiber, Vitamins A, C and E, amongst other things!

1/4 cup plain soy or almond milk
1 tsp cider vinegar
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup white granulated sugar
1/3 cup packed brown sugar
1/4 cup finely chopped cashews (optional)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup pumpkin puree
1/3 cup canola oil
2 Tablespoons dairy-free sour cream
1 tsp vanilla extract
1/4 cup margarine, room temperature but not melted
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp soy or almond milk
Blend all ingredients together with a mixer until smooth.
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a small cup, combine the soy (or almond) milk and vinegar. Allow mixture to rest for 5 minutes. In a large bowl, mix together the flour, baking powder, baking soda, sugars, ground cashews (optional), cinnamon, ginger, nutmeg, and salt. Set aside.
In another mixing bowl, mix together the pumpkin puree, oil, sour cream, vanilla and soy-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, fill each liner until 3/4 full.
Bake for 16-20 minutes (until a toothpick inserted comes out clean). Cool completely before frosting.
Enjoy! Can you believe these are dairy free…actually Vegan?!

Chocolate Marshmallow Bars

I was first introduced to these scrumptious treats by a dear professor in college who continually had me and others to her house.  We knew whenever we stepped in her door, we would encounter a big tray of these.  She kept her recipe a secret…until we graduated.  On graduation day she presented each of her students with a printed slip of her chocolate marshmallow goodness recipe.  Of course I lost mine…but thanks to Janna, the goodness is back on our table.  They are without hesitation a kid-friendly favorite treat.  Plus they are a SNAP to make!


12 oz. semi-sweet chocolate chips
1 cup creamy peanut butter
1 10.5 oz. bag mini marshmallows


  1. Melt chocolate chips by microwaving in glass bowl on 40% power for 2-3 minutes, checking after each minute.  Be sure not to burn.  
  2. Stir in peanut butter.  
  3. Then fold in the marshmallows.  
  4. Spread in 8 x 8 baking pan and chill.  
  5. Score into cubes.  
  6. Store in secret hiding place until after dinner!

Zucchini Chocolate Cake

Zucchinis abound in the summer! I have grown a few and purchased a bunch from the farmer’s market…one day, I grated and pureed about 8 of them to use in recipes. So, in honor of these wonderful vegetables, Sarah and I are dedicating this week to zucchini recipes. Hope you enjoy them!

This zucchini cake recipe can be made dairy-free! It tastes best when completely cooled.



    • 1/2 cup vegetable oil

  • 1 1/2 cups white sugar

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 cup whole wheat flour

  • 1 Tablespoon ground flax seed

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups finely shredded zucchini (I used the food processor for a very fine grate)

  • 1/2 cup chocolate chips (dairy free are available at specialty food stores)
  • Frosting:
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter (or dairy-free margarine)
  • 2 cups confectioners’ sugar
  • 1/4 cup milk (or soy milk)
  • 1/2 teaspoon vanilla extract
    • Preheat oven to 350 degrees.

  • Grease and flour a 9×13 inch baking pan.

  • In a large bowl, mix the oil, sugar and 2 teaspoons vanilla until well blended.

  • In a medium bowl, combine the dry ingredients: flour, flax seed, 1/2 cup cocoa, baking soda and salt.

  • Add the dry ingredients to the sugar mixture.

  • Fold in the zucchini and chocolate chips.

  • Spread evenly into the prepared pan.

  • Bake for 23 – 27 minutes, or until cake springs back when gently touched.
To make the frosting, mix the melted butter (or margarine) and cocoa powder together; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Add the cocoa mixture and stir until blended. Make sure the cake is completely cool before spreading the frosting over the cake.

Luscious Lemon Glaze Cake

We celebrate my mother-in-law’s birthday every year now with this robust treat.  It’s her recipe, and we found out it’s her favorite.  Conveniently…the kids love it too! It makes a lovely summer cake…
1/2 lb. (2 sticks) butter, softened or cut in chunks
2 cups granulated sugar
3 eggs
3 cups white flour
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk (or 1 cup milk left out with 1 Tbs. vinegar for 2 minutes)
2 tightly packed Tbs. grated lemon zest
2 Tbs. fresh lemon juice
1 lb. powdered sugar (2-2 1/2 cups)
1/2 cup (1 stick) butter, softened
3 tightly packed Tbs. grated lemon zest
1/2 cup fresh lemon juice
  1. Preheat oven to 325 degrees and grease and flour either a 10” tube or bundt pan.
  2. Cream butter and sugar until light and fluffy.  
  3. Beat in eggs, one at a time, blending well after each addition.
  4. Sift or combine flour, baking soda, and salt.  Add slowly to wet ingredients along with buttermilk.  
  5. Add lemon zest and juice.
  6. Pour batter into prepared pan.  Set on middle rack of oven and bake one hour, or until cake pulls away from sides of pan and tester inserted in center comes out clean.
  7. Allow cake to cool in pan for 10 minutes.  
  8. Make glaze by creaming sugar and butter.  Then mix in lemon zest and juice.
  9. Then for allowing the most amount of glaze to sink in, here is the trick my mother-in-law taught me: turn cake over onto cooling rack and place rack over jelly roll pan.  Pour glaze evenly over cake and let sit a couple minutes.  Transfer cake (still on cooling rack) onto different jelly roll pan and pour remaining glaze from first jelly roll pan over cake again.  Repeat process until glaze is all sunken into cake–usually 5-6 times.  Then transfer cake carefully using 2 big spatulas onto cake plate.
  10. (In a bind, you could turn cake over directly onto cake plate and  just pour half of glaze over cake, wait a few minutes, and pour the rest.)
  11. Serve cooled by itself or with vanilla ice cream!

Orange Juice Sweet Potato Pops

Who can resist a cold, juicy popsicle in the heat of the summer? I was going to make a recipe fromJessica Seinfeld’s cookbook: Double Delicious, but didn’t have carrot puree (which is what she suggests using) so I tried sweet potato! It was wonderful and the kids still have no idea sweet potato was involved 🙂

1 1/2 cups 100% orange juice
1/2 cup sweet potato puree*
1 popsicle mold
6 wooden popsicle sticks
Whisk the orange juice and the sweet potato puree until smooth. Divide the liquid between the popsicle molds and insert the sticks or handles. Freeze for at least 3 hours until firm.
*To make sweet potato puree, I take a couple of sweet potatoes with the skin still on, poke with a fork and bake in an oven at 400 degrees for about an hour. Then, after they are cool enough to touch, peel the skin off and puree in a food processor until smooth. I usually do a big batch of this and then freeze in 1/2 cup portions in ziplock bags.

Double Chocolate Cookies – Treat your kids at a picnic!

A couple summers ago, a friend made these for a picnic, and I snitched the recipe from her as quickly as possible.  Credit goes to Terri Raynard on Rachael Ray’s website.  But I have tweaked them a bit to make them not spread out so much, and because we here in this family would rather have all chocolate chips than half white chocolate chips.  Just our bias.  These are really more like little dallops of fudge than cookies.  No nutrition here, but great for an after-mealtime treat!  Don’t leave them out on the counter or you may have scavengers!

1 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp. rum extract
1 tsp. vanilla extract
1 3/4 cup flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking powder
12 oz. (2 cups) semi-sweet chocolate chips

Watermelon Juice

Celebrate summer with this delicious, fun drink. The kids thought it was so cool to make our own juice!

4-5 cups cold watermelon, cubed (seedless is easiest)
1 lemon, juiced
1 tsp sugar
Combine all ingredients in a blender and blend on high until completely smooth. Serve immediately!

Soft Ginger Cookies (Dairy Free)

These are delicious, soft ginger cookies that you would never guess are dairy-free! I let my kids eat them for breakfast one day (with some eggs and fruit, of course!)

2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup dairy-free margarine, softened
1 cup white sugar
1 egg
1 Tablespoon water
1/4 cup molasses
sugar for rolling
  • Preheat oven to 350 degrees
  • Sift all of the dry ingredients together in a medium bowl
  • In a large bowl, cream together the margarine and 1 cup sugar with an electric mixer
  • Beat in the egg, stir in water and molasses
  • Gradually stir in the dry ingredients
  • Shape dough into small balls, roll in sugar and place cookies 2 inches apart on a cookie sheet
  • Bake 8-10 minutes
  • Allow to cool for 5 minutes before removing from the cookie sheet

Fresh Blueberry Pie: Minnesota State Fair Prize Winning Recipe – Treat your kids at a picnic!

My mother-in-law found this in a magazine and tried it a few years ago.  It’s been a summer favorite in our family ever since.  At the bottom of the clipping, it says “from Marjorie Johnson of Robbinsdale, 1990 Minnesota State Fair Winner.”  So thank you, Marjorie.  I have made a few adjustments to the original, just to make it a little sweeter and a little richer.  Because that’s how we like our fresh blueberry pie!  

for crust:
1 1/3 cups flour (I use white flour for pie  crusts)
1/2 tsp. salt
1/2 cup butter
3 Tbs. heavy whipping cream or water
for filling:
3/4 cup plus 2 Tbs. sugar
2 Tbs. cornstarch
1/8 Tbs. salt
1 Tbs. lemon juice or orange juice
3 cups fresh blueberries, divided
2 Tbs. butter
for cream cheese layer:
4 oz. cream cheese, softened
1/4 cup sour cream
1/4 cup sugar
1 tsp. grated lemon peel, or 1 Tbs. grated orange peel
for topping:
2 cups heavy whipping cream
2 Tbs. powdered sugar

Monkey Bread

This is a favorite brunch treat from my childhood, that will always remind me of our family friends from Indiana. The kids LOVE it – it may not be the healthiest thing to serve, but you can make a well-balanced meal along side an egg bake and fruit.

3 cans Hungry Jack biscuits (the 10 per can size)
3/4 cup sugar
1 3/4 tsp cinnamon
3/4 cup brown sugar
1/4 cup white corn syrup
1 tsp cinnamon (yes, again)

1 stick of butter or margarine
  • Preheat oven to 350 degrees
  • Cut biscuits in quarters
  • Combine sugar and cinnamon in a large ziplock bag
  • Shake cut up biscuits to cover with sugar mixture
  • Place in a buttered bundt pan
  • In a small saucepan, combine the brown sugar, corn syrup, cinnamon and butter. Bring to a boil. Once it boils, remove from the heat and pour over the biscuits.
  • Bake at 350 degrees for 30-35 minutes
  • Let stand for 5 minutes, and then invert onto a large plate and serve!

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