Tag Archives: butter

Easy Pull-Apart Monkey Bread

Hands-down, the best thing to wake up to on a Sunday morning is the smell of monkey bread baking in the oven.

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One could argue that cinnamon rolls have the same effect- I wouldn’t deny that either. But I just love the tiny little bite size pieces you can tear off of this melty cinnamon-y goodness! Each little piece is doused in melted butter, then rolled in cinnamon sugar, and then baked to perfection… whereas with a cinnamon roll, let’s face it. All you really are going for is the little nugget in the middle where all the gooey deliciousness is.

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As you can see, I burned these slightly. I popped them in the oven on Sunday morning and then hopped in the shower, hoping my timing would be about right… which it would have been, if I hadn’t tried to quick blow-dry my hair before checking on them too. Anyways, ended up with a few er, crispy ones which happen to be my favorite! Joey cannot understand why I like things slightly burned- and neither really can I. So I just go with it.

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This lovely treat is so simple to make. And very cheap! Just pop open a can of those Pillsbury Buttermilk Biscuits, tear each round into 4 chunks, and then dip in melted butter, then cinnamon sugar, and throw into a pan!

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It is so hard not to munch on these all day long… just a warning that these have somewhat of an addictive quality! However, they work like a charm to win over a sibling that you may or may not have snapped at earlier the night before. They really help the apology process. “I’mreallysorryIoverreactedlastnightpleaseforgivemeImadeyouMonkeybreadanditsstillwarm!!!”

Works like a charm.

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Either way, these are a super fun and easy treat for your husband, kiddos, roommates, siblings, or houseguests on relaxing mornings- they’ll be sure to impress!

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~M

Easy Pull Apart Monkey Bread

serves 4-5

Ingredients

2 cans Pillsbury Buttermilk biscuits

3/4 cup sugar

1 1/2 Tbsp cinnamon

1 stick butter

Directions

Preheat oven to 425 degrees.

Melt one stick butter in the microwave, set aside. In a separate bowl, combine sugar and cinnamon until mixed.

Open the cans of biscuits and tear each biscuit into 4 pieces- drop each piece into the melted butter to coat, then into the cinnamon/sugar mixture to coat. Then place into a greased pan (you can use a loaf pan or cake pan!) until all pieces are covered.

Bake for 20-25 minutes, keeping a close eye on them at the end!

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White Cheese Chicken Lasagna with Spinach and Mushrooms

I made this lasagna three times in the past two days.

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I have always been a red sauce girl myself- classic lasagna is one of the most soul-comforting foods out there, in my book! However, my husband is a white sauce only type guy. So that threw me through a loop the first few weeks of our marriage- because staples in my house growing up were spaghetti with marinara (red sauce) and lasagna (red sauce) and mom’s chili (red sauce). There I was, all excited that I had a handful of good dinners planned for my hubby, and all the sudden I have to throw 3 of 5 weekday ideas down the drain!! Now, Joey would have eaten anything I made him- but who wants to spend time making a dinner you know won’t be a hit? Not me.

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So I cautiously entered the world of white sauce.

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And was pleasantly surprised! I still prefer red sauce, but I have found a few recipes for white sauce dinners that are contenders for “The Weekday Dinner Rotation”  we are bound to rely on when our house is full of kids. Did any of you guys have that growing up? The rotation of 5 weekday meals that you knew you’d have because mom is busy and there are 5 kids in the house who are picky and there are only 5 known meals that will satisfy everyone in the house? Yup, totally preparing for that already. My mom had an awesome rotation, so I need to come up with some good stuff here.

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This white cheese lasagna is a cinch to make, and definitely a crowd pleaser. (Which is why I made it three times in two days.) I made two small lasagnas for Joey and I, one to freeze and one to eat, but then we had his brothers and a friend over for dinner so we ended up making both! And the next day I made another one to bring to my dear cousin who just had a beautiful baby girl! Who, by the way, I got to hold last night AND feed her a bottle! Totally precious. Again, February… HURRY UP!

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Anyways, if you’re looking for dinner ideas that are sure to please even the pickiest eaters in your house, here ya go!

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(Sorry the lighting is atrocious in our kitchen after 4:30 pm. That’s why it looks more like yellow lasagna than a white cheese lasagna- bear with me!)

~M

White Cheese Lasagna with Spinach and Mushrooms

adapted lightly from Lisa Humpf

serves 12

ingredients

9 lasagna noodles                                                   1 cup grated Parmesan cheese, divided

1/2 cup butter                                                          1 tsp dried basil

1 onion, chopped                                                    1 tsp dried oregano

1 tablespoon minced garlic                                 1/2 tsp ground black pepper

1/2 cup all purpose flour                                     1 1/2 cups ricotta cheese

1 tsp salt                                                                      2 cups cubed, cooked chicken meat

2 cups chicken broth                                              2 cups fresh spinach

1 1/2 cup milk                                                            1 tablespoon chopped fresh parsley (or dried)

4 cups shredded mozzarella cheese, divided       1/4 cup parmesan ( I used romano) for topping

8 baby mushrooms, sliced

Directions

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain, and rinse with cold water, then set aside.

If you are using fresh chicken, cook breasts in olive oil or butter and season with salt and pepper until cooked through- do not overcook the chicken (it will cook more in the oven!) Slice, and set aside.

Melt the butter in a large saucepan in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x 13 inch baking dish. Later with 1/3 of the noodles, the ricotta, spinach, mushrooms, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, mushrooms, chicken, and the remaining 2 cups of mozzarella cheese and 1/2 cup parmesan cheese. Arrange remaining noodles over the cheese, and spread remaining sauce evenly over the noodles. SPrinkle with 1/4 cup Romano cheese or Parmesan and parsley.

Bake for 35-40 minutes in the preheated oven.

Melt the butter

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