Something to Try - Monkey Bread

When I was a kindergarten TA, one of my students brought me her version of Monkey Bread. Now, as a central PA resident, I knew of the Grange Fair Monkey Bread. So I was intrigued. So I asked for the recipe and tried it. I don't remember how it turned out... I remember there being a PILE of it. 

I came across this recipe today and thought.... I should try that again. So I am posting this and hope to try this soon... I plan to get the ingredients tonight on my grocery run!

Monkey Bread I    

Prep Time: 15 Minutes

Cook Time: 35 Minutes  Ready In: 1 Hour

Servings: 15

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

INGREDIENTS:

3 (12 ounce) packages refrigerated biscuit dough

1 cup white sugar

2 teaspoons ground cinnamon

1/2 cup margarine

1 cup packed brown sugar

1/2 cup chopped walnuts (optional)

1/2 cup raisins

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.

2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Chicken Pot Pie with Herb Crust - 3/8/10

This week I made Chicken Pot Pie with a Herb *Bisquick* crust. A recipe I got from BettyCrocker.com in the Bisquick newsletter. 

While it is easy to make, the crust seems a little too sweet for me... maybe some added salt would help? Also, it seemed very thick... I don't know how you would spread it out if you made any less... what I made seemed to barely cover the top... But who knows. Maybe I just need to fiddle with it a bit.  I also want to see if I can make the entire recipe smaller. This was a bit big for  2 people. I have a PILE of leftovers in the freezer! 

Chicken Pot Pie with Herb Crust

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

Prep Time: 15 min
Total Time: 55 min

 Ingredients:

4 cups cut-up cooked chicken

1 bag (1 pound) Green Giant® frozen mixed vegetables, thawed

2 cans (10 3/4 ounces each) condensed cream of chicken soup

1 can (10 1/2 ounces) condensed chicken broth

2 cups Original Bisquick® mix

1 ½ cups milk

½ teaspoon dried thyme leaves

¼ teaspoon dried sage leaves

Chopped fresh parsley, if desired

Directions:

Step 1: Heat oven to 350°. Heat chicken, vegetables, soup and broth to boiling in 4-quart saucepan or Dutch oven, stirring occasionally. Boil and stir 1 minute. Spread in ungreased rectangular baking dish, 13x9x2 inches.

Step 2: Stir together remaining ingredients (Bisquick, milk, thyme and sage) except parsley in medium bowl; pour evenly over soup mixture (crust will rise during baking).

Step 3: Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

The Sunrise Kitchen Express

I thought it would be fun to have a blog of recipes I have tried, ones I would like to try and to say how it turned out for new ones I do try! :o)


Suggestions of recipes and more welcome!