Monkey Bread

Growing up, I always heard about my grandma making this and it being so delicious. Since I was little I wanted to make monkey bread but just never got around to it...the name just *sounded* complicated. Well, I am here to tell you not only is it *very* simple, its also *very* affordable!

I will admit...I messed this recipe up the first time. It was a complete disaster because I was not paying attention. So pay attention or you will end up with a pile of uncooked, buttery biscuit chunks all over the place...literally!! Learn from my mistakes (yes, plural!) and everything should be a-okay.  :)

*Recommendations added at the end of the recipe*


**Pictures will be added at the end of the post**


Here you'll need:

• 4 cans of refrigerated biscuits
• 1 c. packed brown sugar (I used light)
• 1 1/2 sticks of butter
• 1/2 c. white sugar
• 2 Tbl. ground cinnamon

Preheat oven to 350 degrees and grease a 9-10" tube pan. Mix white sugar and cinnamon together in a medium sized plastic bag and shake well. Cut the biscuits into halves or quarters (I did quarters) and place six to eight biscuit pieces into the bag at a time; shake well. Once all the pieces are coated, place into the greased tube pan. Continue until all pieces are in the pan. In a small saucepan, melt the butter and brown sugar over medium heat. Boil for one minute; pour over layered biscuits. Bake for 35-40 minutes. Allow the bread to cool then turn out onto a plate. 

Recommendations

1. If you are using a size smaller than the 10" tube pan (mine was 9.5") then I suggest using 3 cans of refrigerated biscuits instead of the original 4. Once it has completely cooked, it will rise significantly and pour over the pan edges leaving you with a big mess to clean.

2. Which brings me to my second recommendation: place this on a cookie sheet before placing it in the oven. Cleaning the cookie sheet if you do end up having spills is much better than cleaning your oven.

3. Make sure you grease your pan!! The second time I made this, I forgot to spray the pan (because I was so excited I didn't make the mistakes I did the first time) and I ended up not being able to flip it out. Also, cinnamon and brown sugar are *not* interchangeable in this recipe...that was my first mistake. So if you somehow mixed them up, do yourself the favor and just through it out! 

 The brand of biscuits I used. I just love the Pillsbury dough-boy. :)

 This is the equivalent of one can of biscuits. As you can see, I tore them instead of cut them. I was just being lazy...but it worked!

 Placing the biscuits after they have been covered in the sugar/cinnamon mix.

 The butter and brown sugar melting into a delicious syrup

 In the oven!! By the way...you do not want to fill the pan to the brim like it is in the picture.

Otherwise, it overspills like this. Not that its not still delicious BUT it will save on cleaning. 

Now that you have this super simple, super addictive recipe (because once you eat it you won't want to stop!): Create, Share & Enjoy! :)

[[Original recipe can be found at Easy Monkey Bread Recipe]]

Baked Salmon

If you're like me, then you would much rather go out and pay someone to cook your fish than risk doing it yourself. Well, I have decided that since fish is healthy for you this household will be having more of it...made by yours truly. Now, that being said, I have tried TWO "easy" baked salmon recipes and I preferred the second one so that is the one I will be sharing and here is why: The first one just didn't look right, I did not care for the use of the ingredients needed and it lacked quite a bit of flavor. So, I hope you enjoy "Easy" Baked Salmon...Take Two! :)

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post**


Here you'll need:

• 2 salmon fillets, roughly a pound
• 1 lemon
• salt and pepper
• oregano
• garlic salt
• 1/4 c melted butter
• dried parsley (chopped fresh parsley will work too)
• 2 Tbl dry sherry 
• paprika (optional)

Preheat oven at 350 degrees. Place salmon skin side on a cooking tray. Squeeze lemon juice  over the fish. Sprinkle with salt and pepper; add a hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter all over salmon fillets and sprinkle with parsley. Slowly drizzle sherry and bake for 35 minutes or until fish is opaque and flakes easily. Sprinkle with paprika if desired. 

Recommendations

1. My biggest recommendation is to add the lemon juice, then the other liquids (including the butter since it is in its liquified form) *then* add the herbs and spices. It will just keep the spices from being "washed off". 

2. Also, I just added the paprika before popping it in the oven. 

3. Just to add, A and I agreed we will probably opt out with the fish skin next time since we didn't care for it...but hey, some do! Just like with recipes, if you do not want the skin, you can have that removed if you buy it fresh instead of pre-packaged. 

Keep in mind, a recipe is merely a guideline so if you prefer garlic salt over oregano (like I do) then by all means adjust the measurements! :) 

Here it is!! So beautiful and delicious!! :) I decided to post the side shot so you can see what "opaque" looked like (because I honestly had no idea since I don't normally cook fish). 

As always: Create, Share & Enjoy! :) 

[[Original recipe may be found at: Easy Baked Salmon]]

Update (for Chicken Parmesan recipe)

If you want a fluffy crust for your Chicken Parmesan, try Panko bread crumbs. If you can't find it in the International isle of your favorite (major) grocery store, try a Whole Foods, Fresh Market, or other "organic style" store.

We tried it recently and it was so delicious and light. The only recommendation I would make is to double your egg and milk batter. It would just help since this is a thicker, more absorbent type of bread crumbs.

UPDATE

Hello my long lost followers!!

I have been without a laptop for about a month already and was having top operate from A's Piece-O-Junk 5000!! Now that I have my amazing electronic baby back, I will be updating what I can. Since I also upgraded my phones (dumb to smart) a couple of the recipes will have to be recreated in the kitchen and new pictures taken! Can you say "Argh!" (like stressed "argh"...not the pirate's version!)

Well, I now have to get back to my classwork (which I also started up again recently!) BUT...in the words of the Great Terminator..."I'll Be Back!"

Till then...

Create, Share, and Enjoy! :)