Pizza Monkey bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Easy Pull Apart Pizza Bread

Ingredients:
2 Cans of pizza Dough or Biscuits (I pick up a ball of dough from my local pizzeria!)
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning  - Penzey's is so good
⅓ cup olive oil
1 – 8 oz package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder

pizza sauce (to serve on the side)

Procedure:
Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters (or pinch off small bits of dough from the dough ball and quickly roll into a small ball the size of a cocktail meatball)
Cut the pepperoni into smaller pieces
Mix all the ingredients in a large bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
Flip over onto a plate while it’s still hot.
Serve with a side sauce

Mexican Bubble Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Mexican Bubble Bread

Ingredients:
2 12 oz cans of refrigerated Biscuits tubes - cut in quarters
1 1/2 cup of Mexican Cheese
1 1/2 cup of Mozzarella Cheese
1 stick of butter melted
1 4.5 oz can of chopped Green Chilies
1 1/2 teaspoon of dried parsley
chopped cilantro - optional
jar of jalapenos - optional

Procedure:
Heat oven to 350*
If you have a non stick bundt pan there's no need to grease your pan - grease your a regular ceramic/metal pan prior to adding any ingredients.
Melt butter
In a large bowl, mix butter, cheeses, green chilies, cilantro & dried parsley together
Then open biscuit tubes & cut them in quarters. Once you're done, gently toss the biscuit quarters in a large mixing bowl with the other ingredients.
Place in bundt Pan & gently pat down your mixture to even it all out.
Bake for 30 minutes or until golden brown. Please check to make sure the center of your Bubble Bread is cooked thoroughly. Serve with Chili or Soup.

Sausage Egg and Cheese Breakfast Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Sausage Egg and Cheese Breakfast Bread

This breakfast bread is so yummy, but may be a little hard to pull apart, so you could just slice it. We also used some Cholula hot sauce to liven it up a bit!




Ingredients:
3 cans of regular biscuits (generic are perfectly fine)
8 eggs
splash of milk
1 tsp ground mustard
1lb of breakfast sausage
1 4oz pkg of shredded cheese (your choice, cheddar or mexican is best!)

hot sauce of choice, Cholula, or ranch dressing

Procedure:
Brown the sausage in a skillet and drain well. Beat the eggs into a bowl and add the splash of milk, ground mustard, and salt and pepper to taste. Slice the biscuits into quarters. In batches, dip the biscuits into the egg mixture and place in a bundt pan.

Layer in biscuits, sausage, cheese into 3 layers.

Pour any leftover egg mixture on top.

Bake at 350 for about 35-40 minutes or until the top is golden brown.

Serve immediately! Goes great with Cholula, which is more flavorful than regular hot sauce. Or you could dip in ranch!

Herb and Cheese Monkey Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Savory Herb & Cheese Monkey Bread

Ingredients:
2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon garlic salt
5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)

Proced
ure:Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.



Notes:
If you wish to assemble the bread ahead of time, you may do so, then cover tightly with plastic wrap and refrigerate for several hours, up to overnight. Take the pan out of the refrigerator as you preheat the oven, and then bake as directed.

If you don't want to alternate your biscuit coatings, you can mix the cheese and herbs together and use the same coating for all of the biscuits. Whatever you decide, you need to use some sort of cheese on at least some of the pieces since that's what holds the monkey bread together once you unmold it.

Keep in mind that dried herbs are more concentrated than fresh herbs, so adjust amounts accordingly.

You may use just about any type of refrigerated biscuits or bread dough. You just want the total amount of dough used to be around 32 ounces.

Bacon Egg and Cheese Monkey Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Bacon Egg and Cheese Monkey Bread

Author:Cathy Trochelman

Ingredients:
*Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan, double the ingredients.
1 (16 oz.) can refrigerated biscuits
4 Tbsp. salted butter, melted
6 large eggs, scrambled
½ pound bacon, cooked and crumbled
1 c. shredded cheddar cheese
2 Tbsp. fresh chives
For sauce:
¼ c. lowfat mayo
¼ c. sour cream
1 tsp. lemon juice
½ tsp. dijon mustard

Procedure:
Preheat oven to 350 degrees.
Cook bacon and eggs; set aside.
Remove biscuits from package and cut into sixths.
Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
Pour mixture into a greased 6 cup bundt pan.
Bake at 350 degrees for 30 minutes.
While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
Invert bread onto a plate and drizzle with sauce before serving.

Kielbasa and Barbecue Beans

Cold Weather Food.  Can't beat a dump=and=run meal when you're so busy!!!

From "Mom on Time Out"

Kielbasa and Barbecue Beans

Ingredients:
2 15 oz cans black beans, drained and rinsed
2 15.8 oz Great Norther beans, drained and rinsed
1 15.25 oz can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
1 14.5 oz can chicken broth
½ lb bacon, cooked, cut into bite size pieces
2 lbs Kielbasa, cut into bite size pieces

Procedure:
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Thanksgiving Pumpkin Lasagna

Layers are always good!  Right?

This one is good for those adverse to making pies.  It's also just a good fall dessert.

Thanksgiving Pumpkin Lasagna

Ingredients:

For crust:
1 cup flour
1/2 cup butter-softened
1/2 cup toasted walnuts (or pecans)-chopped

For cheesecake layer:
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping

For pumpkin layer:
2 1/2 cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon

For topping:
1 cups whipped topping
1/4 cup toasted walnuts (or pecans)-chopped


Procedure: Preheat the oven at 350 F and spray 9 x 9 inch baking dish.

Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Goat Cheese Toasts

And another appetizer....

Cheese Toasts with Honey

Ingredients:
4 ounces goat cheese (1/2 cup)
2 tablespoons honey
16 baguette slices, toasted
2 grapefruit, peeled and segmented
16 slices of salami
freshly ground black pepper



Procedure:
In a small bowl combine goat cheese and honey. 

Spread mixture on toasted baguette slices. 

Layer on a thin slice of salami and grapefruit sections. 

Top with a drizzle of honey and freshly ground black pepper.

Creamy Stuffed Mini Peppers

Always on the look-out for appetizers.  I love to "graze"!!!

Creamy Stuffed Mini-Peppers

Ingredients:
12 fresh jalapeno chile peppers* and/or miniature sweet peppers
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
2 green onions, thinly sliced
1/2 - 1 canned chipotle chile pepper in adobo sauce, finely chopped*
1/8 t salt
1/8 t black pepper
1 small tomato, seeded and chopped, liquid drained off


Procedure:

Cut the jalapeno chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside. *** Wear gloves when working with the jalapenos!!

In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. 

Gently stir in the tomato.

To serve, spoon the cream cheese mixture into the pepper halves.

Maple Bacon Baked Brie

How much do I love Brie?  In any form - cold, room temp, baked, baked with a glaze, wrapped in a crust..... I  LOOOOOVVVVVVE Brie!!!!!

Maple Bacon Baked Brie

Ingredients:
8 slices bacon, chopped
1/4 c. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie
Egg wash, for pastry
2 tbsp. pecans
Bread, for serving

Procedure:
Preheat oven to 400º. 

In a small skillet over medium heat, cook bacon until crispy, 8 minutes. Drain fat. 

Add maple syrup to skillet and stir until combined.

On a parchment-lined baking sheet, roll out puff pastry. 

Place brie on top and top with all but 1 or 2 tablespoons of maple-bacon mixture. 

Fold up each corner of puff pastry, brushing each with corner with egg wash.

Top with pecans and remaining maple-bacon mixture.

Bake until puff pastry is golden (cover with foil if too dark).

Serve immediately with bread, crackers, or toasted baguette slices.