Kitty Says: Do not cut the bread! It’ll pull apart easily.
Easy Monkey Bread
55 mins 3- 12 oz. pkgs biscuit dough, refrigerated 1 c. granulated sugar 2 tsp cinnamon, ground ½ c. margarine 1 c. brown sugar, tightly packed ½ c. raisins ½ c. walnuts, chopped (optional) Preheat oven to 350°F. Grease a bunt or tube pan. Mix sugar & cinnamon in a large resealable plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the mixture. Arrange the pieces in the bottom of the pan. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.
Photo courtesy of
Betty Crocker Recipes
Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Gary's Pioneer Pancakes
Gary Floyd 1½ c. cake flour 1 tbsp cake flour, reserved 1½ c. evaporated milk 1 lemon 1 large egg 3 tbsp sugar 1 tbsp baking powder 1½ tsp vanilla extract ¼ tsp salt butter maple syrup Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Photo Courtesy of
Dvortygirl on Flickr
Posted in Breakfast, Entrees |
Tagged baking powder, butter, buttermilk, cake flour, evaporated milk, Gary Floyd, Gary's Pioneer Pancakes, lemon juice, lemon zest, lemons, maple syrup, pancakes, sugar, vanilla extract |
Jen Says: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.
Jen Goode blogs about creativity in every direction at
100Directions.com. She wrote more about her Breakfast Sausage Gravy there!
Jen's Breakfast Sausage Gravy
20 mins 1 lb. maple sausage 5 c. milk 1 tbsp beef bouillon 1 tsp seasoned pepper Dash of garlic herb seasoning Flour In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Submitted by SweetIrony!
1 small bag Nacho Cheese Doritos
Shredded Cheddar cheese
Scramble two or three eggs. Crush the Doritos up just a little, & put on the plate.
Put scrambled eggs over the top of the Doritos. Add shredded cheddar over the top, to taste.
Top with your favorite taco sauce. Eat.
Chef’s Note: It might sound kind of trashy, but good is good. Taco Bell mild sauce works REALLY WELL.