Monkey Bread

by Dee

in Breads

A few years ago, when my son first started going to day care, I discovered the deliciousness that is Monkey Bread. His day care provider made it occasionally for breakfast and after tasting it I demanded to have the recipe.  I saw a recipe for it posted on another site the other day and decided that I had to have it this weekend!  There are lots of variations and different recipes for Monkey Bread, but this is pretty much how I make it (though I rarely measure anymore).

monkey

Ingredients:
3-4 cans refrigerated biscuits (my bundt pan seems to hold 3 better)
1 cup sugar
1 Tbsp cinnamon (more or less to taste)
1/2 cup brown sugar
2 sticks butter

Directions:
Preheat oven to 350 degrees.

Open biscuits and cut each biscuit into quarters. Mix sugar and cinnamon in a 1 gallon ziplock bag. Drop biscuit pieces into bag, seal, and shake to coat biscuits with mixture. Place biscuit pieces evenly into bundt pan.

Heat brown sugar and butter (either on stove or microwave) until they blend together and are no longer separated. Pour mixture over the top of biscuit pieces in pan.

Bake at 350 degrees for 30-35 minutes or until top is brown.

Let cool for 10-15 minutes, then flip onto plate or serving dish.

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Mexican Casserole

by Dee

in Beef

I first found this recipe over at Blissfully Domestic, but I’ve adapted it just a little by adding black beans. My family loves it! It’s a quick and easy meal and is perfect for big family get togethers because it is filling and everyone can top it their own way!

mex_cass1

Ingredients:
2 pounds ground beef, browned
1 can black beans (drained and rinsed)
1 (10-ounce) can Ro-Tel tomatoes
1 envelope taco seasoning
2 (8-count) refrigerated crescent rolls
1 (8-ounce) box Mexican Velveeta, sliced

Directions:
Preheat oven to 400 degrees

Combine browned ground beef with Ro-Tel tomatoes, black beans, taco seasoning, and cheese in skillet. Stir and cook just long enough to melt cheese.

For your crust, simply press 1 can of crescent rolls into bottom of a lightly greased 9×13 pan.

Layer beef mixture on top of crust and spread other can of crescent rolls on top.

Bake 15-20 minutes.

Suggestions: Serve with sour cream, lettuce, tomato, olives, rice and beans for a true Mexican meal!

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Banana Bread

February 24, 2009

Bananas are a big favorite in my house (although sadly my baby girl can no longer have them) so we usually have a few laying around.  The only problem is, I like to eat the bananas when they are still just a tiny bit green.  That means I pretty much have a one day window [...]

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Oreo Cookie Bark

February 23, 2009

A co-worker passed this recipe along to me just after the holidays and I completely forgot about it until this weekend.  When I found it attached to my fridge, I knew I had to make up a batch.  With only four ingredients, this is super easy to make.  It’s also a great recipe for the [...]

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Oreo Cream Cheese Balls

January 27, 2009

This recipe was shared by Barbara Gugel.
Ingredients:
1 package Oreo cookies
1 package cream cheese
1 package Almond Bark (or any melted chocolate)
Directions:
Crush entire box of Oreo cookies. A food processor
works well for this or you can place them in a plastic
ziplock bag and use a hammer. Mix Oreos with cream
cheese then roll into balls.
Melt chocolate. Dip balls [...]

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Chinese Chews

January 26, 2009

This recipe was shared by Patty Perrin.
Ingredients:
5 eggs slightly beaten
1 box brown sugar
2 cups flour
1/4 tsp. salt
1 cup pecans
14 candy orange slices
1 tsp. vanilla
Directions:
Cut candy using scissors - dip them in flour first. Drop
candy and pecans in flour. Beat eggs, vanilla and sugar
together. Combine all ingredients together. Spread on
greased cookie sheet. Bake at 350 degrees [...]

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Cornflake Christmas Wreaths

January 25, 2009

This recipe was shared by Tanya Lock.
Ingredients:
½ C margarine
1 pkg (10 oz) regular marshmallows
1 tsp Green food coloring
6 C Corn Flakes cereal
Red cinnamon candies (Red Hots)
Directions:
In a large saucepan, melt margarine over low heat. Add
marshmallows and stir until completely melted. Remove
from heat. Stir in food coloring. Add corn flakes
cereal. Stir gently until well coated. Drop [...]

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Marshmallow Creme Fudge

January 24, 2009

This recipe was contributed by Reta Adams.
Ingredients:
2 1/2 C Sugar
¼ C Margarine
1 small can (3/4 cup) evaporated milk
¾ jar marshmallow fluff
¾ t. salt
¾ t. vanilla
12 oz. semi sweet choc chips
Directions:
Combine 1st 5 ingredients. Stir over low heat until
blended. Bring to a boil over moderate heat. Boil
slowly stirring constantly for 5 minutes. Remove from
heat. Stir in [...]

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Frosty Apple Bites

January 23, 2009

This recipe was shared by Helen Perrin. She received it from missionaries while stationed in Japan in 1964.
SIFT TOGETHER:
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
Cream:
1/4 cup butter
1 cup firmly packed brown sugar
Blend in:
one unbeaten egg
1 tsp. vanilla. Beat well.
Add dry ingredients alternately with 2/3 cups pet milk.
Stir in 1 cup chopped walnuts, one [...]

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Cranberry Bars

January 22, 2009

This recipe was shared by Lyndy.
Ingredients:
1 1/2 c graham cracker crumbs
1/2 c butter
1 1/2 c vanilla chips
1 1/2 c dried cranberries
1 c coconut
1 c chopped pecans
1 can condensed milk
Directions:
Mix butter and crumbs and spread into a 9X13 pan.
Mix everything else and spread on top of crust. Bake
@350 degrees for 25 minutes.

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