This stuff is delicious and always a hit at parties. Rather than slicing, it should be pulled apart and eaten with hands like a monkey. I sometimes prepare it ahead of time and then just bake it an hour before I want to serve it.
2 cans of refrigerated biscuits (10 pack, any flavor)
2 Tbs cinnamon
2 Tbs sugar
1 stick of butter/margarine
1 cup of brown sugar
Preheat oven to 375. Non-stick spray a bundt cake pan. Mix cinnamon and sugar in a ziploc baggie. Cut biscuits into quarters. Toss biscuit quarters (4-6 at a time) into the baggie and shake until pieces are covered with cinnamon sugar mixture. Remove from baggie and throw in the bundt pan on top of each other. Melt the butter/margarine in a separate bowl. Stir the brown sugar in well. Pour the butter/brown sugar mixture over the biscuits in the pan. Tilt the pan back and forth so that the mixture moves into nooks and crannies.
Bake at 375 for 3-35 minutes. Immediately after removing from oven, turn the pan upside-down onto a plate. Best when baked shortly before being served.
4 boneless chicken breast cooked and shredded into pieces
1 container of cream cheese
1 8oz bottle of ranch dressing
1 8oz bottle of Texas Pete Buffalo Wing Sauce
3 cups of mozzarella and cheddar cheese
Just cook and shred the chicken, add the remaining ingredients, placing a portion of the shredded cheese on top and cook in the oven until bubbly and warm. Serve with celery, carrots and chips!