from Debi Bepple:

This is the one Joann U posted last June.  It is super easy and sooooooo 
good!!  Deb

Monkey Bread (My version---there are lots of different ones)

3 pkgs refrigerated biscuits, cut each biscuit into fourths
1 cup sugar & 2 tsp cinnamon, mixed in a plastic bag
Shake the biscuits in the cinnamon & sugar

In a greased bundt pan, put 1 cup chopped pecans
Add the biscuit pieces (will not use the rest of the cinnamon & sugar in this)

Melt 1 cube butter/oleo and stir in 1/2 cup brown sugar
Pour this over the biscuits

Bake at 350 for 35 minutes.  Yummy!

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from Janice Gabrielson:

Neta, I found my recipe and will give it to you as I have it. I suppose 
it would work ok with frozen dough, or any other yeast sweet bread 
recipe.

1 pkg of yeast--soften in 1/4c warm water       
1/2c scalded milk
1/3 c sugar
1/2c shortening
1 tsp. salt
combine and stir until shortening melts
Stir in 1c flour
add yeast and 2 beaten eggs
 add another 2 3/4 -3c flour. Mix and let rise in greased bowl--about 2 hrs.
Punch down. let rest  10 min. divide into 20 balls.
Roll balls in 1/4c melted butter, then in a mix. of 3/4c sugar and 1tsp. cinnamon.
Place one layer in greased 10" tube pan and put spoonful of apricot 
preserves around each. then sprinkle with 3/8c chopped nuts. Repeat. Let 
rise approx. 45 min. Bake at 350 for 30-35 min. Cool 8 min and remove from pan.
Just typing this has made me want to run to the kitchen and get out my yeast.
Hope you can try it, and like it as much as we do.
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from Gail:


Duncan Hines Pumpkin Spice Muffins

1 box Duncan Hines Moist Deluxe Spice Cake Mix
(I think any brand works... Calories, etc. may vary... Devil's food cake mix
is good too!)
1/2 cup Water
15 ounces canned pumpkin

Beat for a minute or so.

For 12 Servings: 3.97 points each
Per Serving: 192 Calories; 4g Fat; 2g Protein; 39g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 1/2 Vegetable.

For 18 Servings: 2.61 points each
Per Serving: 128 Calories; 3g Fat; 2g Protein; 26g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Vegetable.

For 24 Servings: 1.89 points each
Per Serving: 96 Calories; 2g Fat; 1g Protein; 19g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Vegetable.

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