One-Bowl Kentucky Butter Cake

One-Bowl Kentucky Butter Cake

Ingredients:

Servings: 10-12 ...

3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs

BUTTER SAUCE
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla


Directions:

1 Preheat oven to 325 degrees.


2 Grease and flour a 10-inch tube pan or a 12-cup bundt pan.


3 In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.


4 Pour the batter into prepared pan.


5 Bake for 50-60 minutes or until cake tests done.


6 For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).


7 When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.

Hawaiian Ham N Cheese Sliders

Hawaiian Ham N Cheese Sliders

Here's what you'll need....
1-2 packages of Hawaiian sweet rolls...
1 onion, minced
1 stick of butter
3 Tbs of Dijon Mustard
2-3 teaspoons of Worcestershire Sauce
3 teaspoons of poppy seeds
1 1/2 pounds of shaved deli ham- or more depends how thick you want them
8-10 slices of Swiss cheese or American
In a sauce pan melt your butter. Add onion and cook until soft.
Then add in your mustard, Worcestershire, and poppy seeds. Simmer for 5 mins
Slice your rolls right down the middle. Place them in a pan with foi.lplace 2/3 of mixture on bottom of rolls..Add your ham and then your cheese.Top with the other side of the rolls and add the rest of the mixture on top.Bake for 20 mins on 350! Cut where the lines are in the Hawaiian rolls and you know have perfectly melted sliders. Enjoy!See More

Hot Pink Candy Apples

How to Make Hot Pink Candy Apples (or any other color!!)

Ingredients...

6-8 medium apples (washed, dried & stems removed)**
3 cups of white sugar
½ cup light corn syrup
1 cup water
1 tsp vanilla extract
2 Tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste)
1-2 tsp. of you color of choice (I used Americolor Electric Pink and Americolor Orange) - the more color you use, the brighter the apples will be!)
Candy Apple Sticks (or craft sticks or short dowels)
** I used rather large Granny Smith Apples. I love the tartness of the green apples, but I wish they had been smaller. They were hard to wrap and I wasn't able to dip as many as the recipe indicated!
Other things you'll need:
Cookie Sheet
Non-stick Spray
Heavy Duty Boiler or Sauce Pan
Candy Thermometer
Rubber Spatula

Instructions

Combine the sugar, corn syrup, and water in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.

Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!

Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient!

While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right?

When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Then add the white gel paste and whatever color you want the apples to be... for me it was pink (and later on, orange.. but that was two different batches!). Stir it gently to get the color evenly incorporated.

You'll want to work quickly because the candy will start to cool immediately. As soon as the colors are evenly mixed in, begin dipping your apples.

I like to tilt the pot to get them really well coated, then let the excess drip off for a few seconds. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!

It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky!See More

Oven Baked Tacos

Ingredients

2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells

Directions

Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.

First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!

Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.

Weight Watchers Crockpot Beef Soup

Ingredients:

1 lb beef stew meat, trimmed
1 (14-1/2 oz) can diced tomatoes, undrained
1 cup sliced carrots
1 cup cubed potatoes (1/2-inch cubes)
1 cup frozen cut green beans
1/2 cup chopped onions
1 pkg slow cooker vegetable beef soup seasoning mix
3 cups water

Directions:

1. Place meat and vegetables in slow cooker.

2. Mix seasoning mix and water together until blended. Pour over meat and vegetables. Cover and cook 8 hours on LOW. Stir well before serving.

Yield: 8 servings
Serving Size: 1/8 of recipe.

WW PointsPlus+ = 3

Nutritional Information:
Calories: 132, Fat 4g, Carbohydrates 11g, Cholesterol 35mg, Sodium 602mg, Fiber 3g, Protein 13g

Biscuit Cinnamon Rolls

Biscuit CINNAMON Roll!!
WOW these look Awesome and Delicious!!!

Sticky Bun Breakfast Ring:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbu...ry Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes.

Caramel Cake

Caramel Cake:

Ingredients:
3 sticks butter
3 cups sugar...
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla

Directions: Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing

Ingredients:
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions: Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

Caramel Cake

Caramel Cake:

Ingredients:
3 sticks butter
3 cups sugar...
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla

Directions: Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing

Ingredients:
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions: Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

Mexican Lasagna

Mexican Lasagna

• 4 tablespoons of oil (I prefer, olive, coconut or avocado)
• 1.5 pounds of boneless, skinless chicken breasts or ground beef
• 1.5 tablespoons of taco seasoning
• 8-10 oz jarred taco sauce (I used Old El Paso, it’s gluten free)
• 1.5 – 2 cups of beans (You can use black, white, red, whatever you prefer or have on hand)
• 2 cups sweet corn (preferably NON-GMO)
• 1 medium sweet onion, diced
• 1.5-2 cups of yellow, red, orange and green sweet peppers, diced
• 1 – 4.5 oz jar of chopped green chilies
• 1 jalapeno, diced (optional)
• salt and pepper, to taste
• about 10 flour tortillas
• 1.5 cups shredded Monterrey jack cheese
• 1.5 cups shredded sharp cheddar cheese
• black olives, green onions, chopped tomatoes, sour cream, guacamole, salsa for toppings (optional)

Preheat oven to 400°F. Season chicken on both sides generously with salt and pepper and a portion of the taco seasoning. Preheat a large skillet over medium high heat. Add 2 tablespoons of the oil. Add chicken and cook about 3-4 minutes per side, or until chicken is cooked through.

Corn Casserole

Corn Casserole

1 (15oz) can whole kernel corn, drained
1 (15oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream...
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Chicken Enchilada Dip Rollups

Chicken Enchilada Dip Roll-Ups
Ingredients
2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I... used my garlic press)
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions
Mix cheeses together until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

Southwestern Quesadillas

Ingredients

1 boneless, skinless chicken breast, cut into bite-size pieces
2 tbsp. olive oil
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
2/3 cup frozen corn, thawed
1/2 cup black beans, drained
1/4 cup chopped spinach
1 tbsp. chopped fresh parsley
1 tsp. ground cumin
1 tsp. chili powder
dash salt
dash cayenne pepper
1.5 cup reduced fat shredded cheese
5 10-inch flour tortillas

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Directions

1. Grill or saute chicken until cooked and put aside.
2. In a non-stick skillet, add olive oil and heat.
3. Add pepper and scallions and saute until soft.
4. Add chicken, beans, corn, spinach and spices. Mix for approximately 4 minutes until spinach has separated and is well-mixed.
5. Add cheese and take off heat, stirring until it's all well-mixed.
6. You can heat your tortillas or not, this is optional.

Makes approximately five large quesadillas.

Number of Servings: 5

Chicken Tortilla Soup

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.

Minutes to Prepare: 30

Minutes to Cook: 240

Number of Servings: 8

Ingredients

1 pound frozen chicken (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

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Tips

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. (Note: garnishes not included in nutrition information) Makes 8 servings.

Navy Bean Soup

Slow Cooker Navy Bean Soup Gluten Free

adapted from Taste of Home

4 medium carrots, thinly sliced 

4 celery ribs, diced

1 medium sweet onion, chopped 

1-1/2 cups dried navy beans 

4 cubes chicken bouillon, crumbled 

1 1/2 teaspoon onion powder 

1 tsp sea salt 

1 teaspoon dried parsley 

1 teaspoon dried sweet basil 

1 teaspoon garlic powder 

1 bay leaf 

1/2 teaspoon pepper 

8 cups chicken broth

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Optional: Some people like ham or bacon in their navy bean soup. If you like that, you can add a cup or two of cooked ham or bacon.

Soak your navy beans in 8 cups of water overnight. Drain.

In a slow cooker, combine all ingredients, stir to blend.

Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf and serve.

Black Bean Soup

Ingredients

 

 

 

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• 1 pound dried black beans $
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• 4 cups organic vegetable broth
• 2 cups chopped onion
• 1 cup water
• 1 tablespoon ground cumin
• 3 bay leaves
• 1 serrano chile, finely chopped
• 2 tablespoons fresh lime juice $
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• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 3 tablespoons reduced-fat sour cream $
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• Cilantro sprigs (optional)

Preparation

1. 1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. 2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.

Fajita Style Quesadillas

Fajita-Style Quesadillas

• 1
• 2
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• 4
• 5

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Ingredients

• 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
• 1/2 medium onion, halved and thinly sliced
• 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
• 2 teaspoons vegetable oil
• 4 6-inch white corn tortillas
• Nonstick cooking spray
• 1/2 cup shredded Monterey Jack cheese (2 ounces)
• 2 thin slicestomato, halved crosswise
• 1 tablespoon snipped fresh cilantro
• Light dairy sour cream (optional)
• Cilantro and lime wedges (optional)

Directions

 

1. In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

 

 

2. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

 

 

3. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

Maple Syrup Cleanse

Ingredients

Before beginning the Maple Syrup Diet, learn more about it.

• 3 Quarts of water
• 1 Cup Lemon Juice (fresh if possible)
• 1 Cup Grade B Maple Syrup (not maple flavored, but 100% real maple syrup)
• 1 tsp. Cayenne pepper

Instructions

1. Take a clean one-gallon jug and pour in all ingredients
2. Shake it all up and drink 8-12 glasses a day, for about three days
3. Do not eat any solid foods with this diet

Lime Jalapeno Dressing

ingredients

2 1/2 teaspoons lime juice
1 jalapeno, seeded and diced
6 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 cup fresh cilantro, chopped

directions

In a bowl, combine all ingredients and whisk them together until blended. Chill and serve.

Rafferty's Potato Soup

6 to 7 potatoes, peeled and cubed
1 small chopped onion or onion flakes (optional)
water
1 (8 oz.) pkg. cream cheese, cut in cubes
1 1/2 cups milk
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1/4 cup (1/2 stick) butter
1 tsp garlic salt
toppings of your choice: shredded cheese, bacon bits, etc.

Cover the potatoes and onion with water and cook until tender (don't drain).

When potatoes are tender, add 8 ounces of cream cheese; stir until creamy.

Add milk, soups, butter, and garlic salt. Cook a little longer.

You may serve it with shredded cheese, bacon bits, etc. on top.

Hot Crab Rangoon Dip with Wonton Chips

Ingredients

• 2 (8-ounce) packages cream cheese, cut into cubes
• 2 (6-ounce) cans lump crabmeat, drained and shredded
• 1 (10-ounce) can condensed shrimp bisque
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 2 teaspoons soy sauce
• 1 scallion, finely chopped

For the Won Ton Chips:

• Peanut oil
• 1 package won ton wrappers
• Salt, to taste

Directions

Preheat broiler.
Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the Won Ton Chips:
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Hot Crab Dip

Ingredients

• 1 pound jumbo lump crabmeat, free of shells
• 1 cup grated pepper jack cheese
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan
• 1/4 cup green onions, minced, optional
• 5 to 6 roasted garlic cloves or 2 cloves minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dry mustard
• Salt and pepper

Directions

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

Stuffed Mushrooms

Ingredients

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Lemon Blueberry Cake

Blueberry Lemon Pound Cake


1 cup unsalted butter, softened
1 cup sugar
4 eggs
3 T milk
2 T finely grated lemon zest
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen wild blueberries


Lemon Syrup
1/4 cup sugar
3 T lemon juice


In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, until light and creamy. Beat in milk, lemon zest and vanilla.


In separate bowl, whisk together all but 1 tablespoon of the flour, baking powder, and salt; stir into butter mixture until smooth and blended.


Toss blueberries with remaining tablespoon of flour; fold half into batter. Scrape half of the batter into 9 x 5-inch parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350F oven until cake tester inserted in centre comes out clean, about 1 1/2 hours.


Lemon Syrup: In microwaveable bowl, microwave sugar with lemon juice at high, stirring once, until hot and sugar is dissolved, 30 seconds.


With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.


Makes 12 servings.

Butterscotch Monkey Bread

1 cup walnut pieces

2 (7.5 ounce) cans Pillsbury Country Style Biscuits

1/2 cup butter or margarine or one stick, melted

1 cup sugar

2 teaspoons cinnamon

1 cup butterscotch chips

1/3 cup evaporated milk

                                                 

Spread walnuts in a sprayed 9 inch round cake pan.  Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan. If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits.  Cook biscuits in a preheated 400 degree oven for 25 to 30 minutes.  While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.  When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.  Remove from pan to plate and serve.  ENJOY!

Apple Cinnamon Monkey Bread

2 (7.5 ounce) cans biscuits (I used Kroger Homestyle)
3 medium sized apples, peeled and grated or shredded
1/4 cup white sugar
1 1/2 teaspoons cinnamon (I used McCormick Cinnamon)
5 tablespoons butter or margarine
3/4 cup brown sugar
1 cup nuts ( I used walnuts), divided
1 cup raisins (I used Sun-Maid Raisins), divided
Cut each biscuit in half and roll out each half as large as you can get it.  Add about a teaspoon of the apples and roll into a ball with your hands.  Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon mixture.  Generously spray a bundt pan and add half the nuts in the bottom of the pan along with half the raisins.  Put half the cinnamon balls on top for the first layer.  Melt the brown sugar and butter and pour half over the first layer.  Add the remaining half cup of nuts and raisins, the rest of the cinnamon balls for a second layer.  If you have any cinnamon and sugar mixture left spread it on top.  Bake in preheated 350 degree oven for 45 to 50 minutes checking for doneness as ovens vary.  Cool. Can add topping below. Enjoy!
Topping for Monkey Bread
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla extract (I used McCormick Pure Vanilla Extract)
Whisk together and pour over bread.  Can add more milk if needed.