Southwest Bubble Bake – It’s What’s For Dinner!

Casseroles are always a hit with my crew, so I am always on the lookout for something new to try. I always love them too because most casseroles can be made ahead of time and baked off as I get closer to dinner time. In fact many casseroles can be made into freezer meals which saves me even more time!

So what’s for dinner tonight?

Southwest Bubble Bake

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Stockpile Recipe: Pistachio Pudding Layer Dessert

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Pistachio Pudding Layer Dessert

I was looking through my stockpile yesterday and noticed that I have quite a bit of pudding that I need to use. So I was looking on Pinterest for some ideas to get some of this pudding mix used up and found this recipe that looked yummy and easy and of course, uses some common stockpile ingredients – pudding mix, Cool Whip, cream cheese, powered sugar, and shredded coconut (I think I have some coconut in my pantry somewhere…). Anyways simple easy dessert! YUM!

Head on over to Confessions of a Cookbook Queen for the recipe and details on how to make this pudding dessert recipe and if you try it out, let us know!

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Stockpile Recipe: 2 Ingredient Strawberry Fudge (Canned Frosting + White Chocolate Chips)

Strawberry 2 Ingredient Fudge Via Cookies & Cups

If you have a stockpile of canned frosting (Betty Crocker, Pillsbury, etc) then you may want to give this recipe idea a try. It uses just two ingredients – canned strawberry frosting and melted white chocolate chips. How easy is that? Perfect for Valentines day. And you can use other types of frosting and chips too – think chocolate frosting + chocolate chips, lemon frosting + white chocolate chips, or even Funfetti frosting + white chocolate chips….yum!

Head on over to Cookies & Cups blog for the recipes and details on how to make this fudge recipe and if you try it out, let us know!

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Stockpile Recipe: Canned Biscuit Monkey Bread

Monkey Bread

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I actually learned how to make monkey bread out of canned biscuit dough back in 8th grade home-economics class. My teacher Mrs. Emerson seemed to have a million and one recipes to use canned biscuit dough…pizza crusts, donuts, casseroles, you name it! And since I can get deals on Pillsbury biscuits quite frequently with sales and coupons I always seem to have some on hand.

And yes…you CAN freeze Pillsbury canned biscuit dough. I have been doing it for 8+ years and they come out just fine. The flaky layers type biscuits (and crescent rolls) tend not to be quite as flaky but they taste just fine. To thaw frozen biscuit dough I leave a can out on the counter for about 1-2 hours or overnight in the refrigerator and they are good to go!

This recipe comes straight from Pillsbury and just couldn’t be easier!


  • 1/2cup granulated sugar
  • 1teaspoon cinnamon
  • 2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2cup chopped walnuts, if desired
  • 1/2cup raisins, if desired
  • 1cup firmly packed brown sugar
  • 3/4cup butter or margarine, melted


  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Photo and Recipe Credit to

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Stockpile Recipe: Mac N Cheese Taco Bake

Taco Bake

Looking for a quick and easy recipe to make using good ol’ Kraft Macaroni & Cheese and few other key ingredients that you may already have right in your stockpile? Try this yummy one for Mac N Cheese Taco Bake! My kids love this twist on the classic Mac N Cheese!


1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa


HEAT oven to 400°F.

PREPARE Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

STIR sour cream into prepared Dinner; spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.

BAKE 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

Recipe and photo credit to

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