• Recipe: Monkey Bread

    Monkey Bread

    Perfect recipe to share at parties.  It has an amazing sweet taste especially when it is still warm from cooking.  Delicious!  I have adopted this Monkey Bread recipe which given to me at my bridal shower from Charlene.

    • 2 cans of Biscuits
    • 1 stick of Butter
    • 1 cup Brown Sugar
    • 1/2 teaspoon of Cinnamon
    • 5 tablespoons of Water
    • Optional – 1/2 cup of Coconut & 1/2 cup of Chopped Pecans

    Preheat the oven to 350 degrees.  Grease the bundt pan.  Optional: sprinkle coconut and chopped pecans in the bottom of the pan.  Mix together the brown sugar and cinnamon. Cut individual biscuits into quarters.  Roll biscuits in the cinnamon and brown sugar mixture.  Place into bundt pan.   Mix butter, remaining brown sugar, and water in a pot, bring to a boil.  As soon as it starts boiling remove from heat and pour over biscuits.

    Bake at 350 degrees for 25 minutes.  Let stand for 5 minutes then turn out onto a serving dish.

  • Thanksgiving Recipe: Mandarin Avocado Tossed Salad

    We all have a recipe for the Green Bean Casserole and other family favorites.  I am going to share a Salad Recipe for a side dish at Thanksgiving dinner.  We adopted this recipe several years ago thanks to Taste of Home!  It has a mix of colors, shapes and textures that the everyone enjoys.  The whole family, including the kids, love this delicious salad.  Sometimes with add in halved grapes for an extra touch to the salad.

    Mandarin Avocado Tossed Salad:

    • 1/2 cup Sunflower Kernels
    • 1/2 cup slivered Almonds
    • 2 tablespoons Butter or Margarine
    • 1/2 cup Vegetable Oil
    • 3 tablespoons Cider or Red Wine Vinegar
    • 1 tablespoon Lemon Juice
    • 2 teaspoons Sugar
    • 1/2 teaspoon Salt
    • 1/2 teaspoon ground Mustard
    • 1 Garlic Clove, minced
    • 4 cups torn Leaf Lettuce
    • 1 can (11 ounces) Mandarin Oranges, drained
    • 1 ripe Avocado, peeled & cubed
    • 1 to 2 Green Onions, chopped

    Directions:  in a small skillet, saute sunflower kernels and almonds in butter.  Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well.  In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture.  Drizzle with dressing. Serve immediately. Makes 6 to 8 servings.

    We usually prep everything the night before and add the dressing when you are ready to serve.  A wonderfully refreshing salad for any meal.

  • Easy Recipe for Roasted Pumpkin Seeds

    Jake made some amazing roasted pumpkin seeds during our evening carving the pumpkins.  Here is a super easy and great recipe for roasting pumpkins seeds:

    • 2 c pumpkin seeds
    • 2 T butter
    • Sprinkle Seasoned Salt (or substitute a 1/2 package ranch package mix)

    Rinse the pumpkin seeds.  Saute pumpkin seeds in the butter for about 5 minutes (until they start to turn brown).  Sprinkle the Seasoned Salt or Ranch Mix on the  seeds.  Spread seeds into a shallow baking pan and baked at 250 degrees for 30 to 40 minutes or until crispy.  Stirring every 10 minutes.

    We made half with the sprinkled seasoned salt and half with the ranch package mix this year.  Delicious snacks for the whole family!