Thursday, April 4, 2013

Monkey Bread and Summer Fruit Salad

I fell in love with monkey bread (aka cinnamon pull-apart bread) when my Aunt R and Uncle R made it for me and my sister one morning. We had a sleepover at thier house many years ago, just me and my oldest sis, it was so fun! I almost hesitated to share this recipe since its kind of my secret "thing" I like to pull out and impress people with. Like BAM! Look at me I'm as good a chef as Emril! Haha. But who am I to keep the world from this delectable goodness? So here you go, enjoy!

2 cans Pillsbury refridgerated biscuit dough (flaky works best)
1 cup white sugar
1 tablespoon cinnamon
1/2 stick butter

Mix together sugar and cinnamon. I estimated the amount of cinnamon but I usually eyeball it. You can add more or less depending on how strong you like the cinnamon taste.

Cut the biscuit rounds into 4 pieces like so.

Roll each piece in the sugar/cinnamon mixture until well coated. Set in bundt pan. Make it even all the way around and don't press down.

Next melt the butter and add in the remainder of the sugar/cinnamon mixture. I usually add in a bit more sugar and cinnamon at this step so it makes a nice glaze, but not too thick. Pour all over the top.

 Bake at 325-350 for 20 min or until the top is browned and bicuits are no longer doughy.

Flip the bundt pan over onto a plate and let cool. Now you have a nice cake looking thing! Mmm so good! The outside will be sweet and crunchy and the inside is soft and warm. Loooove this stuff, my stepsons always beg me to make it when they visit! (And I just have to add that no this is not healthy at all, which is why I only make on special occasions hehe!)

Now onto the fruit salad. This is actually incredibly easy.

1 can pinapple with juice
4 tablespoons vanilla instant pudding powder
Any other fruit you want

First add the pinapple with juice and stir in the instant pudding powder. Cut up and add in all the fruit you want. (I had strawberries, apples and bananas in mine because thats what was on sale)

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