Cinamon Roll Casserole

Cinamon Roll Casserole

Ingredients:

2 tablespoons of melted butter or baking spray

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

4 eggs

1/2 cup heavy whipping cream

2  teaspoons ground cinnamon

2  teaspoons vanilla

1 cup chopped Pecans

1/4 cup maple syrup

         
Directions:

Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.

Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top.

Baked Potato Casserole

Baked Potato Casserole

Ingredients:

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks

1 cup Evaporated Milk

1/2 cup light sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded cheddar cheese, divided

6 slices bacon, cooked and crumbled, divided

Sliced green onions



Directions:

Put potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.