Mouth-Watering Breakfast Buns

Ingredients:

• 1 tube Pillsbury Grands buttermilk biscuits 
• 3 Tbsp. butter, melted
• 1/2 C. pancake syrup
• 1/2 tsp. cinnamon
• 1/4 C. chopped pecans, optional
• 1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. 

Combine the melted butter and syrup in a small bowl and set aside. 

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

Place about half of the syrup mixture in the bottom of the pan.

Then sprinkle half of the brown sugar mixture on top.

 Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

 Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

 Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Golden Fruit 'n' Nut Granola

Ingredients:

• 1/4 cup sunflower kernels
• 1/4 cup pumpkin seeds
• 2 tbsp butter
• 4 cups old-fashioned oats
• 1/4 cup vegetable oil
• 3/4 cup cashew halves
• 2/3 cup slivered almonds, toasted
• 1/2 cup sesame seeds, toasted
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1 1/4 cup bite size dried fruit ( raisins, apricots, apples, dates )

In a large skillet over medium heat, lightly toast sunflower kernels and pumpkin seeds in butter; remove and set aside.
In the same skillet, lightly toast oats in oil.
Add the sunflower kernels, pumpkin seeds, cashews, almonds and sesame seeds.

Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes.

Spread in 2 ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake at 350 F for 15-20 minutes or untill golden brown, stirring every 5 minutes.
Cool, stirring occasionally.
Stir in dried fruit.
Store in an airtight container.