Monday, December 13, 2010

Here's the Monkey bread we made last week

UPDATE: Recipe below
Soooooooooo goooooood!!!


If you are looking to make something for Christmas
pick this recipe
it is so yummy
bet you can't eat just a piece!

Boy Wonder and I are better-still kinda under the weather
but at least we aren't....uh...you know
cookies are being kept down
and I can handle that for sure!!

Hoping to get a chance to put up my next giveaway-and I am currently awaiting for the Amy Butler company to respond for what I can give away here!! 
Squeal!!!
Yup you heard me right
 AMY BUTLER!!!!!!
I can't wait!
Have a wonderful Monday!
We will even though we are under the weather!
For the Lord is our strength!

MONKEY BREAD:
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired (we don't add this)


Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

2 Lovely Comments:

Mary on Lake Pulaski said...

The monkey bread looks wonderful! Did you post the recipe somewhere?
Amy Butler you say??? wow! Hope you are feeling better.

Amy said...

Anything with the name "AMY" in it has to be good!! :)

I love monkey bread. Unfortunately, I just gained 2 pounds just looking at the yummy picture. :)

Stay warm and toasty!
Amy