Pull-Apart Bread

This is a recipe that I LOVE. My friend Tiff likes to make it for special occasions like baby showers, etc. I have tried this recipe a couple times, and have never been successful. I am going to try it again for Easter Sunday breakfast. Hopefully the third time will be the charm! It is to die for, oh so good.

• 18-20 Frozen Rhodes rolls
• 1 package COOK and SERVE pudding-Butterscotch
• 3/4 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/2 cup butter
• (pecans if you choose and the amount you like)
• 1/4 to 1/3 cup evaporated milk

Combine the pudding, brown sugar, cinnamon, and butter in a sauce pan. Cook over low until melted. Add evaporated milk. Stir in pecans.

In a WELL greased bundt pan, layer the rolls and the sauce. Cover with plastic wrap and refrigerate over night or 8+ hours. Remove from fridge and place on counter for 30-45 minutes. Bake at 375 for 25 minutes.

Omelet Muffins-Paleo Plan Recipe

• 8 eggs
• 1/8 cup water
• 1/2 lb chicken, ham, or sausage, cooked and cut into small pieces
• 2 cups diced veggeis (1 red bell pepper, 1/4 lb asparagus or broccoli, 1/2 yellow onion recommended)
• 1/4 tsp salt
• 1/8 tsp ground pepper 

Preheat oven to 350 F
Grease 8 muffin cups with coconut oil or line with paper baking cups.
Beat the eggs in a medium bowl and add the rest of the ingredients.
Pour misxture into the muffin cups.
Bake for 18-20 minutes.

YUM YUM!

Buttermilk Syrup

For Thanksgiving morning, we like to have croissant french toast, it is so yummy, but it tastes especially delightful with buttermilk dressing. This recipe was given to me by Jeremy's mom, Laura.

• 1 cube real butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup buttermilk

I usually double this recipe. Melt everything in a saucepan and serve warm! Happy Thanksgiving!