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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Chocolate Covered Rice Krispie Balls

Recipe By Wendy Lipski

½ cup peanut butter


3 T. soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut


Mix together,refrigerate for a half hour and form into balls.

Return to fridge and let chill at least an hour.


Melt the following together in a double boiler:

1 package chocolate chips

1 square sweet chocolate

Keep on low so that chocolate remains soft.


Drop balls into chocolate mixture one at a time using a fork 

to 

roll them so that the chocolate will cover. Let set on 

parchment paper in fridge at least 2 hours to set the 

chocolate.( I made half n half-some with and some without 

chocolate)

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Easy Fast Oreo Cookie Pops

Oreo cookie pops .

1 pk dubbed stuffed Oreo cookie

1 stick cream cheese

1 pk candiquik . Or any fast melt chocolate . 

Toothpicks

Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3 

stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert 

toothpicks and dip in candiquik . Refrigerate until ready to serve .

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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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Blueberry Sorbet

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

• 4 cups fresh or thawed, frozen blueberries
• 1 can (6 ounces) frozen apple juice concentrate

Instructions

1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
2. Whirl until liquefied
3. Pour into a 11 X 7-inch baking pan
4. Cover and freeze until firm around the edges, about 2 hours
5. With a heavy spoon, break frozen mixture into pieces
6. Place mixture in a processor or blender container
7. Whirl until smooth but not completely melted
8. Spoon into a 9 X 5-inch loaf pan
9. Cover and freeze until firm
10. Serve within a few days

Quick notes

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol

Number of servings (yield): 6

blueberry council.org

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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Easter dying diagrams and helpful hints

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Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed


2 cups sliced fresh strawberries


1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

2.In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

3.Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

4.In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

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