RECIPE #27 - MONKEY BREAD

Perfect for breakfast or brunch!

Ingredients:
4 cans of buttermilk biscuits
1/3 cup sugar
2 teaspoons ground cinnamon, divided
1 cup brown sugar
1 stick butter
1 Tablespoon of Karo syrup
1 cup chopped pecans, optional

Add butter, brown sugar, half the cinnamon, and the Karo syrup to a non-stick saucepan.  Use low heat and stir frequently.
While this is melting, open your biscuits.  Take each biscuit and cut it in half.  Place the biscuits in a large ziplock bag.  Add the white sugar and remaining cinnamon.  Shake well to coat.
Pre heat oven to 350 degrees.  Place the biscuits in a greased bundt pan and pour your melted mixture over them.  Place in oven for 30 to 35 minutes.
When you take it out of the oven, let it cool for 5 to 10 minutes and then flip onto a plate or serving dish.

RECIPE #24 - CHEESEY RANCH BREAD

I made these for an Easter treat on Macaroni Kid Palm Coast-Bunnell-Flagler Beach.  You could make them anytime and change out the cookie cutters.  I think when I make it in the future, I will just roll out the pizza dough and make it like a pizza. 

INGREDIENTS:

1 can (13.8 oz) refrigerated pizza crust

3 tablespoon mayonnaise

1 tablespoon ranch dressing and seasoning mix (the dry mix in envelopes)

1/4 cup finely shredded Colby-Monterey Jack cheese blend

Pimento-stuffed olives, parsley, all for decoration

DIRECTIONS:

Heat oven to 400 degrees. Unroll dough and press into a rectangle, just like if you were making a pizza. Using large (3x2 inch) cookie cutters, cut into shapes. Place shapes on an ungreased cookie sheet.

In a small bowl, mix the mayo, dressing mix, and cheese. Blend well.

Spread each shape with about 1 teaspoon of may mixture. Decorate with olives and parsley.

Bake 6 to 8 minutes or until cheese is melted. Serve hot.

RECIPE # 12 - OLIVE CHEESE BREAD

This recipe is found on The Pioneer Woman website.  You can check it out here.  I made it tonight to go with homemade spaghetti.  It was amazing!!!!

1 loaf French Bread
6 oz can of Pimento stuffed green olives
6 oz can of black olives
2 stalks green onions (scallions)
1 stick butter, room temperature
1/2 cup mayonnaise (we prefer Bama brand)
3/4 lb of Monterey Jack cheese, grated  (we used Monterey/Cheddar mixed)

Roughly chop both black and green olives.  Slice green onions into thin pieces.  Combine butter, mayo, cheese, olives, and onions in a mixing bowl.  Stir together until thoroughly combined.  Spread mixture onto French Bread that has been sliced lengthwise.  Bake at 325 degrees for 25 to 30 minutes or until cheese is melted and browning.