Easy Monkey Bread

Kitty Says: Do not cut the bread! It’ll pull apart easily.

Easy Monkey Bread
 
Author: 
Recipe type: Dessert
Cook time: 
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Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°F. Grease a bunt or tube pan.
  2. 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.
  3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
  4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
  5. 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 on Flickr.

Rocky Road Bars

Rocky Road Bars
 
Author: 
Recipe type: Dessert
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Ingredients
Bars
  • 1 c. butter or margarine
  • 1 c. water
  • 3 tbsp cocoa
  • ½ c. buttermilk or sour milk
  • 2 c. sugar
  • 2 c. flour
  • 2 eggs
  • 1 tsp baking soda
  • Dash of salt
Topping
  • 2-3 c. mini marshmallows
  • ¾ c. chopped walnuts
Frosting
  • ½ c. butter or margarine
  • 3 tbsp cocoa
  • 7½ tbsp milk
  • 6½ c. powdered sugar
Instructions
  1. Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).
  2. Bake at 350°F in a greased 11"x16" pan for 20 minutes. Cover with the topping ingredients.
  3. Bring to a boil the butter & milk from the frosting ingredients.
  4. Add additional frosting ingredients & beat until smooth. Frost bars.

Photo Courtesy of Cory Denton on Flickr

Peanut Butter Frosted Brownies

Peanut Butter Frosted Brownies
 
Author: 
Recipe type: Dessert
Cook time: 
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Ingredients
Brownies
  • 4 oz. unsweetened chocolate
  • 1 c. butter or margarine
  • 4 eggs
  • 2 c. sugar
  • 1 c. flour
Frosting
  • 3 c. powdered sugar
  • 1 c. peanut butter
  • ½ c. butter or margarine
  • 4-6 tbsp milk
  • chocolate syrup
Instructions
  1. In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored.
  2. Add flour & melted chocolate; still well. Pour into a greased 13"x9" baking pan. Bake at 350°F for 25 minutes.
  3. For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency.
  4. Spread over cooled brownies; cover & chill until firm.
  5. If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.

Photo Courtesy of An Mai on Flickr

Berry Buckle

Monica Says: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Berry Buckle
 
Author: 
Recipe type: Dessert
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Ingredients
  • 2 c. flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • ½ c. shortening
  • ¾ c. sugar
  • 1 egg
  • ½ c. milk
  • 2 c. fresh or frozen berries
  • ½ c. flour
  • ½ c. sugar
  • ½ tsp ground cinnamon
  • ¼ c. butter or margarine
Instructions
  1. Grease bottom & ½" up sides of a 9"x9"x2" baking pan.
  2. Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar.
  3. Beat on medium to high speed until light & fluffy. Add egg; beat well.
  4. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition.
  5. Spoon batter into prepared pan. Sprinkle with fruit.
  6. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries.
  7. Bake in a 350°F oven for 50-60 minutes or until golden.

Photo Courtesy of Sergey Kukota on Flickr

Pumpkin Pie Pudding

Submitted by Trish
Serves 6-8

Ingredients

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

Directions

  1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
  2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 
  3. Serve in bowls with whipped topping if desired.