Recipes

Monkey Bread

Ingredients

Leftover Bread Dough or Refrigerated Biscuit Dough, Cut Into Thirds. (I used biscuit dough and

it turned out lovely and you don’t have to wait for it to rise!)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one.

Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

 

 

Jalapeño Popper Dip

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
———————————————————–

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread

the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter

over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You

want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the

mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10

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