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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Peach Pie Moonshine Recipe

Peach Pie Moonshine Ingredients 2 ­ 64 oz bottles white grape peach juice 2 ­ 15 oz cans sliced peaches in heavy syrup 2½ ­ 3 cups granulated sugar 6 ­ 7 cinnamon sticks 1 750 ml bottle everclear 1 750 ml bottle peach schnapps Instructions 1. In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon sticks to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Take out the cinnamon sticks Let cool to room temperature, then add the peach schnapps and everclear. Stir well, then pour through a strainer layered with a cheesecloth to strain out the peaches and any bits of the cinnamon sticks. Ladle into jars. Peaches can be divided between the jars. Yields 12­/14 pint sized jars and 6­/7 quart sized jars. 

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Raspberry Devine recipe

smile emoticon

1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz

1/2 block regular bar cream cheese soften well

1& 1/2 cups real heavy cream

Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet 

you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..

12 oz bag frozen raspberries and sugar to sweeten to your taste

3 full Graham crackers

Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit 

, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add 

sweeten raspberries then half of container of yogurt , let sit and whip your 

cream then sweeten add in cream cheese at last mix minimum just till cream 

cheese incorporated , add a large scope over your yogurt in parfait glass then 

add more sweetened berries for looks finally 1 dollop of cream and crushed 

graham cracker for prettiness chill and serve , recipes makes 2 large desserts 

can double for more .

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Chocolate Marshmallow Pie

 1.5 cups of marshmallow cream. 


4 tablespoon of dark cocoa


2 table spoon of butter 


Heat and stir until combined 

add 2.5 cups of powdered sugar turn the heat off stir until combined. 

1 package of chocolate pudding 


(Make as pudding ) 


Mix the marshmallow mixture and pudding mixture together ... Pour on Oreo 

crust... (Cookies and butter)

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Blueberry Cheesecake

ou haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!

Ingredients

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Instructions

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
Transfer to a 9-inch pie plate
With the back of a spoon, press mixture onto bottom and halfway up sides of plate
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
Whirl until smooth, about 1 minute
Add eggs
Whirl until blended
Pour about half of the cheese mixture onto the crust
Top with ½ cup of the blueberries
Cover with remaining cheese mixture
Bake until firm, about 35 minutes
Cool on a wire rack
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
Add the remaining 1-½ cups blueberries
Toss to coat
Top pie with berries
Loosely cover pie
Refrigerate until firm, about 3 hours
Quick notes

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Number of servings (yield): 6

blueberry council

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Easter Bunny Shaped Rolls

How adorable are these Easter Bunny Shaped Rolls? The secret to shaping the ears is Kitchen Shears! Use your favorite roll recipes to bake these bunnies or try the one below. Your family will love to see these cute bunnies on the Easter dinner table this year.

Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Your results may vary. Also please note that the recipe below is NOT the recipe used in the picture you see above.** Edited April 2014: The original recipe has finally been located (thank you, Pat!) and is linked at the bottom of the blog post. The original recipe uses a pastry dough instead of a bread dough.

Ingredients:

• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/4 cup water
• 2 tablespoons butter
• 1 egg

Directions:

1. Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water.
2. Let it rise double and cut into 16 equal parts.
3. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
4. The eyes can then be put in, use pepper grains or similar.
5. Bake at 375° for about 10 minutes or until golden brown.

Looking for easy Easter table decor? Check out my blog post about DIY Easter Centerpieces with Peeps and Tulips.

My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! See these Easter ideas and more of my favorite things when you follow me on Pinterest.

Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. It’s a huge surprise to me to learn that these are actually a pastry with a sweet pineapple filling. Perhaps a pastry dough will be easier to cut and shape into bunny ears that bake up the right way?  I know using plain roll dough can be a challenge when they bake.

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