Easy Monkey Bread

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

Easy Monkey Bread
Recipe type: Dessert
Cook time: 
Total time: 
  • 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)
  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.

Fig & Olive Tapenade

Fig & Olive Tapenade
Recipe type: Appetizer
Cook time: 
Total time: 
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Rocky Road Bars

Rocky Road Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 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
  • 2-3 c. mini marshmallows
  • ¾ c. chopped walnuts
  • ½ c. butter or margarine
  • 3 tbsp cocoa
  • 7½ tbsp milk
  • 6½ c. powdered sugar
  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

Caramel Brownies

Submitted by Ruth


½ c. self-rising flour 1/3 c. plain flour
150g unsalted butter, softened 1 ¼ c. soft brown sugar
2 eggs 1 tbsp milk
1 tsp vanilla extract 75g walnut halves, chopped


  1. Preheat the oven to 180°C (356°F).  Lightly grease a 20cm square (8″) tin & line the base with baking paper.
  2. Sift the flours together into a bowl.  In a large bowl, beat the butter & the sugar until light & creamy.  Add 1 egg, beat well & add 1 tbsp of the flour mixture.  
  3. Beat in the second egg, milk, & vanilla.  Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
  4. Scatter the top with the remaining chopped walnuts & some extra brown sugar.  Bake for 30-45 minutes.  Allow to cool in the tin.  
  5. Carefully turn out & cut into squares.

Nana’s Gooey Brownies

Bloomin' Gorgeous Brownies by Lai Jessy on FlickrSubmitted by Michelle Fawver


1 lb. caramels, unwrapped 5 oz. evaporated milk (1 can)
1 German Chocolate cake mix ¾ c. butter or margarine, melted
1 c. walnuts, chopped 6 oz. chocolate chips (1 pkg)


  1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
  2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
  3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan.  Press evenly into bottom of pan.
  4. Bake for 8 minutes at 350°F.  Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
  5. Crumble remainder of cake mixture over top.  Bake 18 minutes at 350°F.  Do not overbake.