Easy Sticky Breakfast Buns

Orange Sticky Buns and Cinnamon Sticky Buns

I found this picture on Pinterest, which linked to this recipe.  You do need to see the pictures, since I didn't use a Bundt pan.
And her pictures are awesome!  =)

Cinnamon Sticky Buns

• 2 cans of layered biscuits 
• ½ c. pancake syrup
• 3 Tbs. butter, melted
• ½ c. brown sugar, packed
• ½ tsp. cinnamon

In a measuring cup with line increments on the side, microwave and melt the butter.
Slowly pour in the pancake syrup.  It will not mix with the butter (the butter will float on top) and you will see when the syrup gets to ½ cup.  (saves another bowl to wash)
Mix butter and syrup together, and re-microwave for 30 or more seconds to make the syrup thinner.
In another measuring cup with lines (allow room for stirring), measure out the brown sugar, add the cinnamon, and mix.

Pour half the syrup mixture into the bottom of your cake pan or dish (the original recipe uses a Bundt pan, which is awesome!) then sprinkle in half the cinnamon-sugar mixture.
Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped one side of the biscuit into the syrup that is in the bottom of the dish before placing it against the previous biscuit so there would be some syrup between.
Pour on the rest of the syrup and butter, then sprinkle on the rest of the cinnamon-sugar mixture.  This will give a little crunch.  =)
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands biscuits will take longer)
Turn out on plate so that the sticky is now on top.

Orange Sticky Buns

• 2 cans of layered biscuits
• ½ c. (1 stick) butter, melted
• 1 c. sugar
• 2 oz. orange juice

Melt butter in microwave.
Mix in sugar then microwave one more minute, or until sugar is dissolved.
Add in orange juice and stir.

Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped the whole biscuit into the mixture that is in the bottom of the dish before placing it against the previous biscuit.
The butter will make the biscuits slippery, so you'll need to adjust after you get enough in there to make them stand on end.  Actually, they just lean.  =)
This recipe will have more liquid than the cinnamon one, but in the end, it all ends up being about the same stickiness as the cinnamon buns.
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands will take longer)
Turn out on plate so that the sticky is now on top.

All it needs is a fork.  =)

For my dd's 17th birthday, she had a sleepover and wanted a special breakfast, and this is what she wanted.  So I made half a recipe of each.
I used 7-inch round Corelle baking dishes.  Since there is no hole in the middle as there is in a Bundt pan, I worried about the liquid collecting there, and hoped the biscuits would fill the space when baked, making the liquid disperse to all the biscuits evenly.  They did!  =)

*Since there was no space for heat to circulate in the middle, and maybe since I was using thick Corelle instead of the Bundt pan, I think that is why my cook time took about 24-25 minutes.
They looked prettier before I turned them out, but they tasted sooooo delicious!
One mom and 5 teenagers ate all but 3 sticky buns.  =)

Cheesy Broccoli Chowder

Shown here before cheese is added

One word:  Yummay!
I came across the original recipe on Pinterest, which linked to this site, and of course ended up tweaking it according to what I had on hand.  

And of course, being the broccoli lover I am, adding more broccoli. 🤩

My tweak (and I found I need to at least double this):

• 2 Tbs. butter, melted in pot
• 1/2 c. chopped onion
• 1 c. thinly sliced carrots (I only had 6 baby carrots!)
• 3 c. water (keep lid on so it won't boil out)
• 2 tsp. chicken bouillon (I use Knorr powdered bouillon)
• 1 tsp. garlic powder
• 2 medium potatoes, peeled and diced small
• 3 c. chopped broccoli (12 oz. frozen bag)
• 1 Tbs. self-rising flour
• 1/2 c. water
• 2/3 c. milk
• salt to taste
• cheese - prob. 1-2 cups?  Each person just added in what they wanted.

Lay bag of frozen broccoli out to thaw a little.
Boil 3 c. water.
In main pot: melt butter, saute onions and carrots.  (I'll use celery next time, too.)
Add to pot:  the boiling water, bouillon, garlic powder, and potatoes.
Bring to a boil; keep covered.
Let boil for about 5 minutes or more before adding broccoli, then turn down to medium-high.  (keep covered)
When vegetables are tender, mix 1/2 c. water and 1 Tbs. flour with whisk.  Add to pot.  Turn down to medium and let thicken for a few minutes.  (Repeat flour and water if necessary)
Add milk.  Serve when hot.  Each of us added whatever amount of cheese we liked.
If you want to add it in ahead of time, start with about 1 cup and adjust to taste.
Yummay!  
(There were no leftovers which is the saddest thing of all.)



Notes to self:
When making a triple recipe:
-get water boiling first
-takes about 10 minutes to come to a boil again after adding the partially frozen broccoli
-takes about 15 more minutes to get tender and blended.