Chocolate Chip Cinnamon Breakfast Ring

So yummy!!

1/2 C butter, softened
2 cans Pillsbury refrigerated cinnamon rolls with icing
1 box vanilla pudding and pie filling mix (NOT INSTANT!)
1/2 C packed brown sugar
1/3 C semi-sweet chocolate chips

Heat oven to 375 degrees. Using 1 tbsp of the butter, generously butter fluted tube cake pan. In small microwavable bowl, heat remaining butter on high 1 minute or until melted.

Separate dough into 16 rolls. Cut each roll in half crosswise and place half of the roll pieces in pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges and serve warm.

Breakfast Bake

This is a good one because you make it ahead and then just bake it in the morning. We make it for the holidays since everyone is usually busy rushing around.

5 Cups frozen Southern Style Hash Browns (with or without onions and peppers)
2 Cups shredded Colby-Monterey Jack Cheese
8 Eggs
3/4 Cup Milk
1 tsp Garlic-Herb Blend
1/2 tsp salt
1 tbsp Red Hot Sauce
5 Slices precooked bacon, cut into bits
5 Links cooked sausage, cut into slices
1 can Pilsbury Refridgerated Crescent Rolls

Spray 9x13 pan with cooking spray. Spread potatoes evenly in dish. Add cheese and stir gently to mix.

In medium bowl, beat eggs thoroughly with wire whisk. Add milk, garlic-herb blend, salt and hot sauce; beat until well blended. Pour over the potato-cheese mixture. Top with sausage and bacon. Cover; refridgerate at least 8 hours or overnight.

Heat oven to 350 degreees. Uncover baking dish and bake 30 minutes.

Remove baking dish from oven. Separate dough into 4 rectangles. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Carefully press edges to sides of baking dish.

Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.

Sausage Cheese Dip

This is an easy, crockpot dip that we have been making in our family for years now and it's always a big hit!

1 lb breakfast sausage
1 package Velveeta
1 package Spicy Velveeta (it's a lot smaller than the regular)
1 jar salsa
1/4 C. Milk

Cook the sausage into crumbles in a skillet and drain. Cut all velveeta into cubes and put into crockpot to melt and stir occasionally. Pour milk over cubes to make cheese a little creamier. Once cheese is completely melted, stir in jar of salsa and cooked sausage.

See how easy that was!