These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. Marlene Neideigh of Myrtle Point, Oregon notes that her dish will be equally appealing to the cook, too. "It's one of my favorite recipes because it doesn't require any special ingredients," she confirms.—Marlene Neideigh, Myrtle Point, Oregon
There's no letting the dough rise overnight with these delightful cinnamon pecan rolls...all you need is a package of ready-made rolls. It can stay your secret that these sticky treats weren't made from scratch!
I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them.
-Mary-Lynne Mason, Janesville, Wisconsin
"Take one bite and you'll see why these rich, tender muffins are the best I've ever tastes," writes Stephanie Moon, of Boise, Idaho. "Mint chocolate chips make them a big hit with my family and friends."
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks.
My husband and I enjoy gardening...I do flowers, and he does vegetables.
-Pauline Rohloff, Endeavor, Wisconsin
After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time.
When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.
You'll need refrigerated crescent dough and just four more ingredients to assemble these fruity filled rolls from Elouise Bullion of Kingsville, Texas. "My family and friends love them," she notes. "I never have any left over."