Monkey Bread

As promised (yesterday in my Disney Countdown Movie Night) here is the Monkey Bread my family is in love with......

 Doesn't it look delicious? Well, this picture isn't lying!
If you've never made Monkey Bread before, stop everything RIGHT NOW and go make some.
Then come back and thank me for changing your life. Okay... I'm kidding... or maybe not....
Seriously though, here is an easy recipe to try. YUM.

Start with a can of Pillsbury Grands Homestyle Butter Tastin' biscuits.
You can use another kind of biscuit, but I have and I'll tell ya, it's just not the same. Since I always have the other ingredients on hand that are needed for this recipe, I don't mind splurging on the Grands!

 Pop open the can and cut each biscuit into 6 pieces.

Let your biscuits hang out on the cutting board for a minute while you mix 1/4 cup sugar and 1 1/2 teaspoons cinnamon in a gallon size bag. 

When your sugar and cinnamon are mixed, add your cut biscuits to the bag. Close and gently shake it around until all the biscuit pieces are covered.

Next, you'll need to melt 1/2 a stick of butter or margarine and then add that to 1/4 cup brown sugar.
This is the sticky yumminess that your monkey bread will be sitting in. It might just be the best part!

When you've mixed the melted butter and brown sugar, you'll need to spoon some into each of your 8, sprayed, muffin cups. It evens out to (almost) a tablespoon of butter/brown sugar goodness per muffin cup.
Now you need to divide your coated biscuit pieces evenly between your 8 muffin pan cups. Each muffin cup will have 6 pieces of biscuits.
(If you have any extra sugar/cinnamon mixture in the bottom of the bag, sprinkle it on your biscuits.)

I place my muffin pan on a cookie sheet for baking. I've have it bubble over into my oven one too many times!
Bake in a preheated 350* oven for 15-18 minutes (or until the centers are not gooey- we don't like gooey dough around here.)

 Let them rest a few minutes in the pan before you turn them over and let them plop out. (I use my cookie sheet for this so I don't have to wash another dish.)

  Plate and serve! (There usually isn't time to plate them... little monkey hands take their bread right off the warm pan!)

I used this recipe as my dessert on our Disney Countdown Movie Night. I called it 'Abu's Monkey Bread' since we were watching the Disney movie Aladdin. But to be honest, it's usually a weekend breakfast treat. 

Morning, Noon or Night, you are sure to enjoy!



Monkey Bread
Here's What You'll Need:
1 can Pillsbury Butter Tastin' Biscuits
1/4 cup granulated sugar
1 1/2 teaspoon cinnamon
1/2 cup butter or margarine, melted
1/4 cup brown sugar

Here's How:
1. Preheat oven to 350* and spray 8 muffin pan cups with non-stick cooking spray.
2. Cut your biscuits into 6 even pieces.
3. Combine your granulated sugar and cinnamon in a zip closer bag. Add your cut biscuit pieces and shake gently to coat evenly.
4. Combine your melted butter and brown sugar in a small bowl and divide even among the sprayed muffin cups. (About 1 Tablespoon per muffin cup.)
5. Divide the coated biscuits evenly among the muffin cups. (6 pieces of biscuit in each)
6. Bake for 15-18 minutes until the dough is cooked through. Allow the monkey bread to cool slightly in the pan before you turn them over onto a pan or serving platter. 

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My Recent Pinterest Recipe Successes!

There are sooooooooooo many recipes on Pinterest.
I have been a faithful Pinterest Recipe Tryer for months!!!

If I'm honest, most of the ones I have pinned under 'Recipes' are dessert. But, in hopes of helping you plan a few great meals this week, I'm listing below some of the recipes we have tried and LOVED!

{Just click on the Recipe Title to view the entire recipe.}


Crescent Chicken 
Delicious! There were no left overs this night. I served it over rice and everyone got seconds! After reading the 'soggy' comments, I baked the crescents 20 minutes and then poured the soup over and continued baking another 10 minutes.

Crockpot Italian Chicken
I serve this dish over noodles too! I only use one can of cream of chicken soup. Yum! And an easy crock pot meal.

Chicken Pot Pie Soup
I have made this several times and each time I think, ' This REALLY does taste like Chicken Pot Pie! You can even taste the crust!'

Creamy Chicken and Wild Rice Soup
This was by far the #1 soup I have made from Pinterest. I love the wild rice in it! I used 2 boneless, skinless chicken breasts and it was plenty of meat!
( I shredded my carrots rather than dicing them.)

Pizza Pasta Casserole
This is a yummy and super easy weeknight meal! And the best part? The recipe calls to make two 9x13 dishes, so one gets to go in the freezer for an even EASIER weeknight dinner later!
( I only use 1 pound of meat for these casseroles and I add a can of Italian diced tomatoes to make my jar of sauce go farther. )

Homemade Spaghettio's
We aren't a huge fan of Spaghettio's (the canned kind). So I can't vouch if these really taste like Spaghettio's, BUT... they were really good! I was a little skeptical because this recipe is really easy. It made a nice big bowl of pasta. Served with salad and garlic bread, it's a meal that will show up around here more! And not from a can!
(Don't omit the red paper flakes. I think they added a lot without it being spicy.)

Breakfast Casserole
This is the casserole I made Christmas morning. It was the perfect size for our family.
(I baked mine in a 7x11 sized dish.)

To Die For Blueberry Muffins
The title is literally true! If you like fresh blueberries, you must make these!!! I think I've made these about 4 times since they were first pinned on my recipe board. It is my #1 go-to recipe for blubbery muffins. You WILL NOT be disappointed!

Follow my Recipes Board {HERE}.

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Pumpkin Egg Nog French Toast

It's that sad time of year...

when we must de-Christmas-tize.

Good-bye gigantic tree that takes us 3 days to put up.

(Funny how it can come down much faster!)

But say HELLO to our now favorite French Toast!

It started a few days ago when my hubby asked me to buy Egg Nog, "Just one more time before they stop selling it. They do still have it right?"

I replied with, "Oh, I'm sure it'll be around a few more weeks."

Well, the next grocery store trip proved me wrong. Thankfully, they had a few 1/2 gallons on clearance. (If you call $1.99 clearance for something that expires the next day!)

I had to come up with a way to use up that 1/2 gallon in two days.

Enter, a yummy (post) Holiday breakfast...

Pumpkin Egg Nog French Toast

What You'll Need:

4 Eggs

1 cup Pumpkin Egg Nog (or plain Egg Nog)

Cinnamon and Nutmeg to flavor

8 Pieces of bread

Here's How:

Whisk the egg, Egg Nog, cinnamon and nutmeg in a bowl.

Dip your pieces of bread in, one by one and cook them in a hot skillet with butter.

Cook both sides. But really, this is JUST like regular french toast, just cook it how you normally would.

I serve mine with butter and syrup.

And I'm tellin' you! The pumpkin Egg Nog puts this French toast OVER-the-top delicious!

                           

Did you notice that the picture is just 1/2 of the french toast? 

Yeah, this hungry Mama couldn't stop myself before I remembered to take a picture!!!

This week I'll be sharing our Christmas memories, what was under our tree, what was found in our tree and what gift Jesus really wanted this year!

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North Pole Breakfast 2012

Cutie Bell made her entrance last year with a 

North Pole Breakfast!

When she came this year, she made breakfast and brought a HUGE surprise!

'Brother Elf' came to our home with Cutie Bell. Graham didn't take much time to decide the the name of his Elf on the Shelf...
Tree Stump!
(The boy has some creativity!)

The Sister and Brother combo, set the table.....

And brought yummy treats.....

"Was it good?" You ask. I think the answer is YES!

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Overnight Blueberry French Toast

We LOVE breakfast! 

It is so convenient to have something already put together, in the refrigerator, that is ready for the oven!

(I actually served this for dinner. We like breakfast at any time! Instead of it being refrigerated 'overnight', I made it in the morning and it was ready for the oven at 5 pm.)

Overnight Blueberry French Toast

What You'll Need:

Toast:

12 slices French bread, cut into cubes

4 oz. cream cheese, cut in cubes

1 cup fresh blueberries

12 large eggs

1/3 cup real maple syrup

2 cups milk

Syrup:

1 cup sugar

1 cup water

2 Tablespoons cornstarch

1 cup fresh blueberries

1 Tablespoon butter

Here's How:

1. Place 1/2 of the cubed bread into a 9 x 13 baking dish.

Sprinkle cream cheese cubes and blueberries over bread cubes and then top with the remaining bread.

2. Mix together eggs, milk, and syrup. Pour mixture over bread cubes.
Cover with foil and refrigerate overnight.

3. Bake covered at 350* for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Serve with blueberry sauce.

4. Blueberry Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add the butter and stir until melted.

I adapted this recipe slightly from Six Sisters Stuff!

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Nutella Bread Pudding

Here is the promised "Happy Birthday to Joel" breakfast recipe...
(And my reason for such bad pictures... I didn't take a lot because I knew they would turn out unfocused. Which they did. The reason? I dropped my camera. The unfocusedness is due to the rattling I hear in my lens. Not good. I know. Shopping for a new one now.)


Nutella Bread Pudding
Source:  adapted from Inspired Taste

Here's What You'll Need:
4 Large Croissants
Nutella
2 Eggs
1 Cup Heavy Cream
1 tsp. Vanilla
1/4 tsp. Salt
1/2 Cup Powdered Sugar + more for dusting

Here's How:
1. Preheat the oven to 350*.
2. Slice the croissants (as you would for a sandwich) and slather one cut side with Nutella. I didn't specify an amount because I don't think you should limit something like Nutella.
(he he)
Put the slices together, creating a Nutella sandwich. Then cut into 2 inch pieces.

3. Add those pieces to a 10x9 loaf dish.

4. For the custard- Whisk together the eggs, cream, vanilla, salt and sugar. Pour over the Nutella croissants. Press the croissants down to absorb the custard.

5. Cover pan with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until golden brown and custard is absorbed.
6. Cool slightly. Sprinkle with powdered sugar to serve.

Only one word needed to describe the bread pudding- Y-U-M.

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Pumpkin Oatmeal

Pumpkin Oatmeal

This could be that perfect, warm Christmas breakfast dish you are looking for...

What You'll Need:

3 cups quick cooking oats

1/2 cup brown sugar

1 cup milk

2 tablespoons butter, softened

2 eggs

2 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla

1/2 teaspoon cinnamon

3/4 cup canned or fresh pumpkin

1/2 cup brown sugar (for the top)

Here's How:

In a large bowl, combine all ingredients except the 1/2 cup brown sugar (for topping).

Spread in a greased 9 x 13 baking dish.

Sprinkle remaining 1/2 cup brown sugar on top.

Bake at 350* for 20 minutes.

Serve warm with milk. Very satisfying and yummy!

Source: Adapted from here.

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Wednesday Weekly- Cinnamon Bread Breakfast

To help your mornings run smoother, try baking and freezing individual breakfasts.

I've been feeling a little guilty about just feeding my kids cereal every morning. So, I decided to make some breakfast items to freeze.

Cinnamon Bread was one of them....

What You'll Need:
4 cups flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup vegetable oil
3 teaspoons ground cinnamon

Here's How:
1. In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt.  Make a well in the center of the dry ingredients and pour in the eggs, milk and oil.  Combine just until moistened.

2. Combine remaing sugar and cinnamon.

Spoon half of the batter into greased pans. (I used mini loaf pans)  Sprinkle with half of the reserved cinnamon-sugar; repeat layers.  Cut through batter with a knife to swirl.

3. Bake at 350* for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for 10 minutes before removing to cool on a wire rack.

I slightly adapted this recipe from Only From Scratch. Thanks Lauren!

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31 Days of Things I've Been Wanting to Do, Day 29: Home Grown vs. Hand Picked

Home Grown
This was our first year at an attempt to have a tomato plant. And yes, I said attempt because, to date, we have had 4 tiny tomatoes come from one plant.

From the beginning, Reese especially was enthusiastic about growing our own food and making something from what we grew. I have done herbs the last few years with success so I thought we'd broaden our horizons. It budded 3 tiny green tomatoes and we waited, somewhat patiently, for them to turn any shade of red. One night, we had a big storm and our poor tomato plant got knocked over. One tiny green tomato fell off. Reese was so excited. We put it in the window and I said a little prayer that it would turn red....

And it did! It had a small blemish, so instead of putting it in a recipe, we sliced it to have with dinner.

(It didn't last very long!)

Hand Picked

Since we didn't include a home grown tomato in a recipe, I figured hand picking a pumpkin from a pumpkin patch was the next best thing.

This was my first time roasting a pumpkin. I'll admit, grabbing a can opener and opening a can of pumpkin might have been a little easier, but way less rewarding! I truly enjoyed preparing my own pumpkin!

Here's what I did...

Slice your pumpkin in half and take the seeds out.

Place the pumpkin cut side down in a 9x13 dish.

Add 1/2 cup of water to the bottom of the dish and loosely cover with foil.

Bake @ 325* for 1-2 hours. (Until your pumpkin is soft.)

Peel the skin away...

Place the pumpkin in a food processor...

Process until smooth....

My husband's Grandma gave me ideas on freezing the pureed pumpkin into small containers.

I did 1/4 cup, 1/3 cup and 1/2 cup containers. Brilliant!

Labeled the top...

And they are now frozen until the next time I need pumpkin!

I did leave some out for breakfast, of course....

Baked Pumpkin Oatmeal

What You'll Need:

3 cups quick cooking oats

1/2 cup brown sugar

1 cup milk

2 Tbs. margarine

2 eggs

2 tsp. baking powder

3/4 tsp. salt

2 tsp. vanilla

1/2 tsp. cinnamon

3/4 cup pumpkin

1/4 cup brown sugar (topping)

Here's How:

Mix all ingredients except brown sugar for the topping in a bowl.

Put in a 9x13 pan.

Sprinkle remaining brown sugar on top.

Bake at 350* for 20 minutes.

Serve with milk.

Original Baked Pumpkin Oatmeal recipe found here.

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