The Perfect Baked Potato by Lisa

For so long, I could never get baked potatoes right. One day, I decided to make them for a friend, and I was determined to figure out the secret to these things. I read up on baked potatoes on the Internet, and I found it! I've always been taught to wrap the potatoes in aluminum foil and bake. Apparently, this steams instead of bakes them, and the result is an entirely different texture. Away with the foil! After scrubbing your spuds (scrub good if you want to eat the yummy skin this method will produce), rub the potatoes in olive oil and roll in Kosher salt. Bake at 400 degrees for about 45 minutes to an hour and a half depending on the size of your potato and the type of oven you are using. That is it! Enjoy your perfect baked potato!

Pillsbury Cinnamon Pull-Apart Bread by Kim

Delicious option for brunch or breakfast for a group.

1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan (bundt pan).
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. 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.