Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Bloomin' Onion Bread Recipe

Bloomin Onion recipe and video courtesy of youtube

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Garlic Bread

This is a simple crusty garlic bread. Make and serve with any Italian pasta dish or serve with marinara sauce as a snack.

 Ingredients

• Garlic smashed and minced 3 to 4 cloves (use more or less to your taste)
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf french baguette
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Split the loaf length ways down the middle and cut into 3 or 4 inch sections. Spread the butter mixture over the bread.
• Preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying with some oil. Arrange the bread on the tray & sprinkle some parsley leaves.
• Bake the bread until it becomes golden color. 
• Serve hot 

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Cornbread

Ingredients
Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

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Khachapuri

Khachapuri

I have many food memories associated with my travels overseas; some quite fond, others not as much - there's nothing like a bout of food poisoning overseas to put the stamp of "Never Again" on a certain food! Thankfully, the good food memories far outweigh the unpleasant ones.

I was first introduced to Georgian food when I was studying abroad in the USSR in 1990 at a restaurant in Moscow called, if I recall correctly, Kavkaz. We sat around a long table and were treated to a small version of a legendary Georgian feast - small, but we were there for several hours and ploughed through many bottles of Georgian wine.

Although I enjoyed all of the dishes, especially the Chicken Satsivi, my favorite was the platter of Khachapuri which they served to us as part of the appetizer course. These cheese-filled boat-shaped breads had come straight from the brick oven and were viciously, piping hot, but we fell on them, ripping them apart and enjoying the stringy, gooey mixture of Georgian cheeses, most likely sulguni and imeruli.

I've always wanted to recreate it at home, but never got around to it until yesterday as I was snowed in by this winter storm. I knew there was no way I'd find the special cheeses without a trip into Brooklyn's Brighton Beach, "Little Odessa," so I did the next best thing: I improvised, and with pretty tasty results.

Ingredients:
For the dough:

• ½ cup warm water (check your package or jar of yeast for the correct temperature range)*
• pinch of sugar
• ½ teaspoon dry yeast
• 1¼ - 1½ cups all purpose flour
• ½ teaspoon salt
• ¾ tablespoon olive oil

For the filing:

• 6 ounces fresh mozzarella, crumbled
• 4 ounces shallot and chive Boursin (herbed goat cheese is also good, about 3 ounces)
• Approximately 1 tablespoon chopped fresh herbs - I like thyme and oregano
• 1 teaspoon granulated garlic

• Cornmeal for dusting
• Sea salt and cool water for glazing

Directions:

1. Place the warm water, sugar and yeast in a bowl and let sit until the yeast is foamy and has "bloomed," about 5 minutes. Add ½ cup of flour and stir to incorporate well. Add the salt, olive oil and stir well. Add enough of the remaining flour and stir until the dough starts to pull away from the sides of the bowl and form a rough ball.
2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place the ball of dough in an oiled bowl, turning to coat evenly. Cover with plastic wrap and set in a warm place to rise, about an hour or until doubled in size.
3. Preheat the oven to 450 and prepare a cookie sheet by lining it with parchment paper and sprinkling it with cornmeal. Mix together the filling ingredients and set aside.
4. Once the dough has risen to twice its original size, lightly sprinkle your work space with more cornmeal. Punch the dough to release the gas and turn it out onto the cornmeal. Flatten the dough into an oblong, slightly oval shape. Mound the cheese filling on the dough, leaving a 1-inch border of dough along the edges.
5. Fold the edges over to make a thick rim. The bread should look somewhat like a boat.
6. Bake in a preheated oven for 12 - 15 minutes, until the bread has started to brown on the edges and the cheese is nice and melty.
7. Serve immediately.
8. for more please see crisis brownies

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Dinner roll

In a bread machine, 
add 1 cup water, 
2 tablespoons butter softened, 
1 egg, 
3 1/4 cups flour, 
1/4 cup sugar, 
1 teaspoon salt, 
3 teaspoons yeast. 
Run bread machine on dough setting. 
When done, take out and knead 5 times. 
Cut into 2-3 inch pieces and shake into balls. 
Coat a cast iron skillet with butter and place dough balls in skillet. 
Cover with a dish towel and let rise until close to double in size. 
Bake at 350 degrees for about 20 minutes until golden brown.
Special thanks to Shandy Carter For this great recipe

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habanero cheddar bread

Ingredients
  2 packages (1/4 ounce each) active dry yeast
  3/4 cup warm water (110° to 115°)
  3 cups (12 ounces) shredded cheddar cheese
  3/4 cup shredded Parmesan cheese
  2 cups warm 2% milk (110° to 115°)
  3 tablespoons sugar
  1 tablespoon butter, melted
  2 teaspoons salt
  6 to 6-1/2 cups all-purpose flour
  1 egg white, beaten
  1 tablespoon water
  TOPPING:
  1/2 cup finely shredded cheddar cheese
  1 garlic clove, minced
  1/2 teaspoon sesame seeds
  1/2 teaspoon poppy seeds
  1/2 teaspoon paprika
  1/4 teaspoon celery seed


Nutritional Facts
1 slice equals 155 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 266 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions
In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Stir dough down; transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

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Banana bread Thank you Carri Leate‎

 Banana bread

1 1/4 cup sugar
1/2 cup butter softened
2 eggs 
1 1/2 cup very ripe bananas (3-4)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt


Preheat oven to 350° Grease bread pans on all sides to ensure easy removal!
Mix butter, sugar and vanilla together thoroughly.
Blend in eggs and mix very well.
Blend bananas into mixture.
Add buttermilk and mix well.
Add baking soda and salt
Add flour 1/2 cup at a time mixing throughly.
Add chocolate chips.

Pour batter into pans either 1/2 or 2/3 full.
Bake at 350° for 60 minutes (may need to adjust cooking times depending on loaf pan size)

**I use my Kitchenaid mixer for everything 

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Chocolate chip Banana bread thank you Carri Leate‎

Chocolate chip banana bread

1 1/4 cup sugar
1/2 cup butter softened
2 eggs 
1 1/2 cup very ripe bananas (3-4)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips

Preheat oven to 350° Grease bread pans on all sides to ensure easy removal!
Mix butter, sugar and vanilla together thoroughly.
Blend in eggs and mix very well.
Blend bananas into mixture.
Add buttermilk and mix well.
Add baking soda and salt
Add flour 1/2 cup at a time mixing throughly.
Add chocolate chips.

Pour batter into pans either 1/2 or 2/3 full.
Bake at 350° for 60 minutes (may need to adjust cooking times depending on loaf pan size)

**I use my Kitchenaid mixer for everything except the chocolate chips. I hand blend these in**

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Banana Bread no mixer needed

Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

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LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve

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Jalapeño Cheddar Cornbread

A quick recipe for a tasty cornbread!
Prepare a package of store-bought cornbread mix, and add in 1 cup of diced pickled jalapenos, 1½ cups sharp white cheddar cheese, and 1 ear of sweet corn. Bake according to package directions. Enjoy!

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Old Fashioned Cornbread Dressing:

7 cups cornbread, crumbled
3 cups white bread, crumbled or cubed
2 cups celery, chopped
3 cups onions, chopped
2 tablespoons poultry seasoning
1 teaspoon sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken or turkey broth
3 eggs, lightly beaten
Place the crumbled cornbread and white bread in a large mixing bowl. Add chopped celery and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups just yet! Wait on the last cup. More info on that below.) Add the seasonings gradually. Test to your taste.
You may like more or less of any of the seasonings. Poultry seasoning usually includes thyme, sage, marjoram, rosemary, and black pepper. If you have a particular dislike for any of those, you can add the seasoning separately for each herb you choose. I also add the extra teaspoon of sage, which is enough for me. You may like it more soggy. (Or less.) Use more, or less, of the salt.
The dryness or moistness of dressing is also taste-specific. You may prefer yours more crumbly. If you only use three cups of the broth, you’ll get a more “Stouffer’s”-like consistency, if that’s what you’re used to and prefer. I use four cups of turkey broth in mine. I like it moist. I roast turkeys throughout the year. I save the broth over from one to the next for various uses. (I freeze it in quart jars, leaving enough head space. You can also use home-canned broth, or just buy chicken broth from the store.)
Do all your taste-testing before adding the eggs. Add the fourth cup of broth if you like. When you’re sure you’re satisfied with how you’ve seasoned it, add the eggs. Mix well and spoon into a greased 9 x 13 casserole pan. You can refrigerate it overnight (or even a couple of days). It’s truly best when it’s made ahead of time and left to sit, though you can bake it right away if you need to. It can also be frozen ahead of time. Let it defrost in the fridge until you’re ready to bake it.
Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.
Cornbread dressing isn’t just for Thanksgiving, by the way! And it’s not even just for turkey. It’s great with chicken or pork, too. (I bake the meat and dressing separately then add the meat on top of the dressing when it’s time to serve.)

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John Martins yeast bread made with Italian seasonings

A recipe for bread machines.

Ingredients:

3/4 cup water
1/3 cup chopped roasted red bell peppers
1 tablespoon butter, softened
2 cloves garlic, crushed
3 1/4 cups white bread flour
1/4 cup freshly grated Parmesan cheese
2 tablespoons granulated sugar
1 1/4 teaspoons salt
1 1/2 teaspoons dried basil leaves
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons

 

Directions

 
To activate the yeast, I used 3/4 cup warm water, Table spoon of sugar dissolved then Package of yeast.
Took 1 jalapeno and 4 bell peppers.
Roasted in oven till skin turns brown,
the skin peels off.
Then combined the cheese and peppers and cooled them,
Then I made the dough,
Flour, Margarine and salt. Combined them.
Then the yeast is added, once it is activated.
Then knead till you feel you have a good dough, adding flour as needed .
Then Cover and let the dough rise,
Once it rises I add the peppers and the cheese and knead it again, adding flour as needed.
Then split it in 2 or as desired, as I made 1 loaf and a few buns,
It is also my Pizza dough, and then I will make it with Using Olive oil instead of butter.

As you can see I did not use the Breadmaker, as I like to smell the oven baking.

 

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ONE HOUR YEAST ROLLS

 

1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

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Patty's Monkeybread

My Grandma's Monkey Bread Recipe. 

Super easy, and omgsh it's good! It's even won 1st place in several Baking contests. Amazing! 
 3 cans of refrigerated biscuits, quarter each biscuit, 
1 c. sugar, 1-3 tsp. cinnamon, 
1 stick margarine, 
1 cup brown sugar. mix cinnamon & sugar
Directions
 In a ziplock bag. Shake about 8 pieces of biscuits at a time in the bag until coated. 
Place them into an un greased bunt pan. 
Bring margarine & brown sugar to a hard boil and pour over biscuits. 
Bake at 350 deg for 35-40 minutes. 
Invert onto a platter and enjoy.

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BEER BREAD by Cathy Rogers Miles

BEER BREAD by Cathy Rogers Miles
3 C self rising flour
3 Tbsp sugar
1 can beer at room temperature
( not Coors)

Mix together by hand till mixed well .
Pour into bread pan.
Put into oven @ 350
Bake 45 min- 1 hour. YUMMY.
the smell is so good too.

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Braided Cheese Bread

 Braided Cheese Bread

• Marina Gorgy

1 cup of warm water
2 packages of dry yeast
1 tablespoon of sugar
1 tablespoon of baking powder
1 cup of shredded cheddar cheese( optional)
4 to 5 cups of flour ( more if needed)
1/2 cup of oil
1/2 tsp of salt




-in a small pan pour in warm water and yeast and put aside until it rises.

-once it is dissolved add in the oil, baking powder , salt, sugar and mix on low speed for abut 5 minutes.

- once mixture is well blended start adding 1 cup of flour at a time while its mixing.

- once the dough is stiff take it out, grab a large bowl and spray it with cooking spray, place the dough in the bowl, cover and place it in a warm place for about an hour or 2 until dough rises.

- the bake the braids, divide the dough into 3 equal pieces. work with your hands to form 3 long ropes, pinch the ends together and gently start braiding the dough tightly once the braid is done pinch the other end as well.

- Place the braid in a non- stick pan spread the shredded cheese on top of the braid and let it rise for another 30 mins - put in the oven on 375 degrees for about 35 to 40 mins.

remove from heat and let it cool on ra

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Zucchini bread

Juanita Mckinnon's

Zucchini Bread

Makes 2 loaves
Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 loaf pans, sprayed with nonstick spray, for 1 hour, or until an inserted toothpick comes out clean

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