A Classic: Monkey Bread

Who doesn't love monkey bread? Yes, I know it is terrible for you and full of sugar but it just tastes so wonderful!  For those of you who have been living under a rock, monkey bread is just a cinnamon pull apart bread made from refrigerator roll biscuits.



The Bread!

Shopping List:

3 12 oz. packages refrigerated biscuit dough.

1 cup sugar

2 tsp. ground cinnamon

1/2 cup margarine

1 cup brown sugar

Directions:

-Preheat oven to 350 degrees. Grease one 9 or 10 inch bundt pan.

-Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in bottom of prepared pan.  Continue until all biscuits are coated and in the pan.

-In a small saucepan, melt the butter and brown sugar over medium heat. Bring to a boil and cook for 1 minute. Pour over the biscuits.

-Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! This bread is meant to be pulled apart bite by bite!

So there you have it, a wonderful treat for an entire group to share.

On a side note, I can't decide if I like the centered posting or the original left justified posting. I need your help! Which is better? What do you like?

Happy Eating!

Pumpkin Pie in a Bag

Yes, I know it is almost Spring and about the farthest away from 'pumpkin season' as you can get...

BUT- I found a really cute recipe that is fun to make and kid friendly.

Shopping List:

1 gallon size Zip-Loc bag

2 packages instant vanilla pudding (4 serving size)

2 2/3 cups cold milk

15 oz. can solid pack pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Graham Crackers

Whipped Cream Topping

Directions:

-Start by pouring the pudding into the bag. Then add the milk. Remove all the air and seal shut. Squeeze and knead for 1 minute or until thoroughly mixed (this is the part the kids love to help with)!

-Next, open the bag again and add the pumpkin, cinnamon, and ginger. Remove the air and seal. Squeeze and knead for 2 minutes or until thoroughly mixed.

-Crush the graham crackers into small crumbs and place 1 Tbsp. in the bottom of a small clear cup or glass container.

-Using scissors, cut one corner off the bottom of the pumpkin mixture bag. Pipe an even amount of pumpkin mixture into each glass. Top with whipped cream!

This recipe is supposed to make 24 small servings for children to taste, but I've found that it is good for about 8 to 10 real servings. Leftover mix can be stored in the refrigerator in an airtight container.

Happy Eating!