Filled Biscuits

This is now one of my favorite breakfast dishes! It takes a minute to make, but it is worth it :)

1 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted
1/2 teaspoon vanilla
1 – 10 count can small biscuits
3 ounces cream cheese cut in 10 cubes

Heat oven to 375 F degrees.

Add vanilla to melted butter. In a separate bowl, add cinnamon to sugar.

Separate ten biscuits. Press each biscuit to a 3-inch circle, using the bottom of a glass or the palms of your hands.

Dip each cheese cube in butter mixture, then in sugar mixture. Place cube in center of biscuit circle. Fold dough over cheese, cover completely and pinch to seal well. Shape into a ball.

Roll each filled biscuit in butter mixture, then in sugar mixture. Place seam-side down in ungreased muffin baker. - IF you don't have a stoneware muffin baker, use a greased muffin tin and watch your cooking time closely as it may burn quickly!

Bake 8 - 10 minutes or until golden brown. Remove immediately from pan and allow to cool.

Tropical Fruit Dip

It's summer and I'm all about the fruit! This recipe is so quick and easy and very, very versatile!

1 pkt. CRYSTAL LIGHT On The Go Drink Mix, any flavor
2 cups ATHENOS Greek Strained Nonfat Yogurt

Mix ingredients in your Cool Dip (or small Serving Bowl) until drink mix is completely dissolved. Serve with your favorite fresh fruit. Enjoy!

**pictured is the Simply Summer Cool Dip $27.00

Quick Dish Pizza

1-1/2 pounds ground Italian sausage
1 – 15 ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 - 10 ounce package refrigerated biscuits (10 biscuits)

Preheat oven to 400 degrees F. In a large skillet cook sausage until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to your 9 x 13 casserole dish. Sprinkle cheese on top.

Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Enjoy!

**You can add any other pizza toppings that you like. Either mix them together with the meat and sauce or layer it before you add the cheese. You can also substitute ground beef or turkey if you prefer that over sausage.

Uglies

This recipe is so much fun and you can change it up any way you like! It's so easy that the kids can help make it :)

1 pound ground beef beef, chuck, or turkey
1/2 cup chopped onion (or minced onion)
1/2 teaspoon garlic powder
1 1/2 cups barbeque sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook meat, onions and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.

Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.

Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes. Enjoy!

**You can use this recipe and make dessert instead! Use canned pie filling of your choice instead of the meat and cheese for mini pies. Top with ice cream or Cool Whip!

**original recipe from Allrecipes.com altered for quick prep and use in stoneware.

Simply Summer Collection on SALE!

Through May 31st the Simply Summer Collection is 50% off! Simply click the title and it will take you directly to the website to order online. Buy for yourself, buy for gifts! It's a great time to complete your collection and use stoneware to cook/bake all the great recipes on this blog!

Chocolate Cream Dessert

1 cup chocolate wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 packages (1.3 ounces each) instant chocolate pudding mix
3-1/2 cups milk
3 ounces cream cheese, softened to the point of creamy
2 cups whipped topping
2 tablespoons chopped pecans

Melt the butter in your 8 x 8 stoneware baker by microwaving for 10 seconds (longer if you have a low wattage microwave). Add the wafer crumbs and sugar and mix well. Press evenly over the bottom of your baker.

In your large serving bowl, combine the pudding mixes and milk until smooth. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set.

Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares. Enjoy!

**Love the chocolate? You can drizzle chocolate syrup or fudge ice cream topping over the top before serving.

Original recipe and photo from Taste of Home. Recipe has been reformatted to work with your stoneware creating quick and easy dishes!

Happy Easter!

I am the resurrection and the life. He who believes in Me, though he may die, he shall live. And whoever lives and believes in Me shall never die. - John 11:25-26