Yummy Breakfast Bars

2 cans crescent rolls
8oz softened cream cheese
1 1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
1 stick butter

Spread one can of crescent rolls on the bottom of a 9x13 pan. Mix softened cream cheese with one cup sugar and vanilla and spread over rolls. Spread 2nd can of crescent rolls over mixture.

Melt butter and pour over rolls. Sprinkle with remaining sugar and cinnamon.

Bake in 350 oven for about 18 min

{syd's notes} Another playgroup favorite!

{source} Tara H.

Breakfast Pull Apart Rolls

1/2 pkg. frozen Rhodes rolls (balls){about 18}
1 pkg. butterscotch pudding mix {cook-n-serve}
3/4 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. pecan or walnut halves (optional)

Grease Bundt pan well. Spread nuts in pan. Drop frozen rolls in pan. Mix pudding powder, brown sugar, and cinnamon and sprinkle over rolls. Melt butter and pour over top. Cover and allow to rise. Bake at 350 for about 25-30 minutes. Let sit for a few minutes before turning them over on plate.

{syd's notes} This is a playgroup favorite! I'll usually assemble this the evening before I need them. I'll cover and put in my oven on the top rack with a bowl of water on the lower rack. When I awake in the morning they are ready to be cooked.

Breakfast Casserole

Pat 26 oz. shredded hashbrowns in bottom of greased pan. Drizzle 1/2 c. melted butter over potatoes and bake for 20 minutes at 375. Take out of oven. Add 2 cups shredded swiss cheese, 2 cups shredded cheddar cheese, 2 cups diced ham on top of potatoes. Beat 6 eggs and 2 cups half and half together. Pour that mixture over cheese and ham. Bake at 375 for 40 minutes.

{syd's notes} I've used other meats besides ham. Bacon is really good, I've even used cut up turkey lunch meat. Mine as always taken longer than 40 minutes to cook. I plan on at least an hour.

Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.