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.