I haven't made this, saved it for future use. Now if only I'd have a houseful more often. Hot Fudge/Marshmallow Monkey Bread INGREDIENTS 1 tablespoon LAND O LAKES Butter, softened 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits) 1 can (10.2 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits) 13 large marshmallows 1/2 cup LAND O LAKES Unsalted or Salted Butter 1/2 cup hot fudge ice cream topping 1 teaspoon McCormick Pure Vanilla Extract 1cup sugar 1 tablespoon Hersheys Special Dark baking cocoa DIRECTIONS 1 Heat oven to 350 F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside. 2 In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. 3 In medium bowl, stir sugar and cocoa until blended. 4 Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. 5 Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve. Using fresh marshmallows is key to the success of this recipe.

I like apple cake--but not so much apple pie. Go figure! This is baked in a 9" cake pan so it's small enough for two. EASY APPLE CAKE (Pillsbury site) 1/2 cup butter, softened 1 cup sugar 2 eggs 1/4 teaspoon vanilla 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups shredded peeled apples (about 2 medium apples) 1/2 cup chopped walnuts 1 quart vanilla or cinnamon ice cream Heat oven to 350�F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome.This cake is also delicious cooled and dusted with powdered sugar.

I'm not sure if I posted this before or not. It sounds like it would be good for a meal in January. Ham or sausage, or even chicken sausage can be used. She used a 3.5 quart slow cooker, but this recipe freezes well, so it can be doubled and used in a larger pot. Louisiana-Style Red Beans and Rice (Kalyn's Kitchen) 1 large onion, diced small 2-3 tsp olive oil 2 garlic cloves, minced 1 tbsp creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste --salt isn't necessary because of the Creole seasoning 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white or brown rice for serving If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. You can also cook them in the slow cooker the day before. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. An immersion blender works great to thicken the beans. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.

I haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.