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Keisha McKinney’s Monkey Bread

Easy Monkey Bread via @bigpittstop arkansaswomenbloggers.com

Biscuit’s what we’ve been talking about all month.  Grands has perfected them and we can get them in a can or frozen by the bag.  Our Sister, has yet to let us in on her secret, but who cares when you can eat them by the panful (or as a cinnamon roll or wrapped around a sausage link)!  Homemade are soft and fluffy with that perfect golden edge. And, I’ve already told you guys that I’m the luckiest gal because Mr. McKinney < http://arkansaswomenbloggers.com/keisha-mckinney-mr-mckinneys-biscuits/> has them down pat, or at least by the recipe he keeps on the notepad in his phone!

The 5th of this month was our first Anniv and we celebrated by a quick weekend away in Natchez, MS.  One of the perks of being in South AR is that it was only a 5 hour drive.  We felt like we got away without having to go to far…and you know we made it in to an adventure!

When I was doing my excursion research, I found that they had a biscuit tour.  Yep, you read that right.  My husband was taking me away for a weekend straight off the set of Steel Magnolias with southern homes, southern cooking, coffee shops, flower gardens, and potentially a trip to the casino.  I had to find something to get him through the weekend.  We bought our tickets at the visitor center and with our biscuit passport in hand we were off.  Except, no one in town on the biscuit tour stop knew they were a biscuit tour stop so showing our card and asking for biscuits really became the best excitement of the trip.  If you think ladies in AR get in a tizz when they don’t know what’s going on…you should see a Mississippi 60 yr. old Southern Belle try to figure out what to do with your card so she “still gets paid.”

None the less, biscuits are heaven.  We had them traditional with homemade jam.  Plain with butter melted on top.  Cut like silver dollars (my new personal favorite).  But, the best were the savory ones with bits of bacon and herbs spread throughout.  They were so magical that one particular restaurant used this biscuit dough as a topper to their brisket pot pie and I could not stay out of it.

Growing up, my mama always kept “cheap” biscuits on hand and I find myself doing the same thing.  Whether its to put in the bottom of a cupcake tin as the base of an appetizer, when I forget to get something for Sunday breakfast, or to make the amazingness we really came here to talk about today…Easy Monkey Bread. This is one of those recipes for me I just always remember my mama making.  And one of the earliest she let me help her with. 

Its easy to make, it only takes a few ingredients.  And, you can put it in the oven and still have time to take a shower and fix your hair and serve it piping hot at home or even take it on the road and impress your coworkers. 

Nothing crazy or magical, just easy monkey bread.

Now that I’m the grown up, I do sometimes switch out butterscotch pudding mix for the cinnamon and with the melted butter, it makes a super caramel sauce on top. 

 

All I can say is hot or cold, it’s biscuits, covered in cinnamon, sugar and butter. Enjoy!

Keisha McKinney: Easy Monkey Bread

Ingredients

  • 1 teaspoon cinnamon
  • ½ cup sugar
  • 3 10- ounce cans biscuits
  • 1 cup brown sugar
  • ½ cup unsalted butter, melted

Instructions

  1. Preheat oven to 350.
  2. Grease well a 10” Bundt pan. Set aside.
  3. Combine sugar and cinnamon in a medium bowl.
  4. Cut biscuits into quarters and coat by dipping each piece in to cinnamon/sugar mixture.
  5. Place in the Bundt pan, spreading evenly as you drop them.
  6. Melt butter and add brown sugar; stir together until sugar is dissolved.
  7. Pour this mixture over top of biscuits.
  8. Cover pan with foil. Bake for 30 minutes. Remove foil and cook for 10-15 more minutes or until center is no longer doughy.
  9. Allow pan to cool for 5-10minutes.
  10. Flip onto a heat resistant plate
  11. Enjoy with a big glass of milk or your favorite cup of coffee!
http://arkansaswomenbloggers.com/keisha-mckinney-2/

Keisha (PKeisha Pittman McKinney Big Pitt Stop #ARWBittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.

Follow Keisha:
Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/
Facebook – https://www.facebook.com/bigpittstop
Twitter – https://twitter.com/bigpittstop
Instagram – http://instagram.com/bigpittstop#
Pinterest – http://www.pinterest.com/bigpittstop/
Periscope – @bigpittstop

Shana Chaplin: Italian Monkey Bread

I have always enjoyed a good morning Monkey Bread.  Soon after getting married, a friend of mine was over helping me get ready for a Christmas party.  She asked why you couldn’t make a Monkey Bread with savory ingredients.  We laughed it off at first, but then as we grew tired of baking and cooking, we decided we had nothing to lose by creating a recipe and giving it a try.  I don’t really recommend trying new recipes or experimenting before a party, but I have to say, I have had some pretty good luck with doing just that.  This recipe is a perfect example!  I have even been known to throw in a little browned Italian sausage for a heartier version.  I hope you enjoy the recipe as much as my friend and I have.

 

Shana Chaplin: Italian Monkey Bread

Ingredients

  • 12-16 Frozen Dinner Yeast Rolls (I use Kroger brand)
  • 1 stick of melted butter
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 2 Teaspoons Fresh Rosemary
  • 1 cup shredded Parmesan Chees

Instructions

  1. Grease a Bundt pan.
  2. Place the frozen dinner yeast rolls in a gallon size storage bag.
  3. Pour ¼ a cup of the melted butter over the frozen rolls.
  4. Add the garlic powder and herbs, along with the shredded Parmesan.
  5. Seal the storage bag and shake vigorously.
  6. Dump the herb covered frozen rolls into the greased Bundt pan. Make sure you distribute them evenly over the bottom of the pan.
  7. Pour the remaining ¾ cup of melted butter over the top of the rolls.
  8. Place the Bundt pan on a baking sheet. Let sit overnight or for at least 8 hours.
  9. Once the rolls have risen, bake in a 350 degree oven for approximately 45 minutes.
  10. You may have to cover the top of the Bundt pan to keep the top layer of rolls from browning too much.
  11. Once baked, remove from the oven.
  12. Gently loosen the top edge of rolls from the edge of the Bundt pan.
  13. Let cool for 10 minutes. Invert onto a serving platter.

Notes

This dish is best served fresh from the oven, but will keep for up to two days. A great side for any pasta dish.

http://arkansaswomenbloggers.com/shana-chaplin/

 

Shana Holloway Chaplin

Simple Organized Life
SOS Organizing Company

 

Alison Chino: German Butter Beans and Bread {Foodie Friday}

Our family moved to Germany in September, so we have once again found ourselves adjusting to cooking what we can find in a new country.

It feels as though I had just gotten used to the grocery stores in Scotland, but now I am wandering stores where all the packaging is in another language.

I was super excited to find large white beans, because I am a big fan of hearty bean soups. Black Eyed Peas and Petit Jean Ham used to be a regular at our house, as well as French Lentil Soup. But lately we are enjoying a tomato and spinach broth with these butter beans.

I love a good vegetarian dish that is hearty enough to be dinner for a house full of boys!

Enjoy!

German Butter Beans and Bread Alison Chino

German Butter Beans and Bread
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Ingredients
  1. 2 cups of cooked butter beans or 2 cans of any large white beans
  2. 2 cans of chopped tomatoes
  3. 1-2 large leeks, peeled and sliced
  4. 2 cloves of garlic, peeled and minced
  5. 1 tablespoon tomato puree
  6. 12 ounces chopped frozen spinach, thawed and drained
  7. 1 teaspoon parsley
  8. 1 teaspoon oregano
  9. 2 tablespoons olive oil
  10. salt and pepper to taste
Instructions
  1. Pour the olive oil into a medium sized frying pan and heat gently. Add the leeks and garlic cloves and fry over a gentle heat for five minutes.
  2. Add the rest of the ingredients to the pan along with about a cup of water. Cook for about 20 minutes. Add more water if needed. Serve hot with a splash of vinegar or tabasco sauce along with some crusty bread.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
 
We are finding that there is good bread in abundance here in Germany so I have not been making it as often, but here’s a recipe for a simple wheat bread that I have used for years.

Easy Homemade Whole Wheat Bread
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Ingredients
  1. 1 cup warm water (235 ml)
  2. 1 scant tablespoon yeast
  3. 1 tablespoon honey
  4. 1 teaspoon salt
  5. 1 tablespoon olive oil
  6. 1 3/4 cups plain white flour (150 grams)
  7. 1 1/2 cups whole wheat flour (150 grams)
Instructions
  1. Dissolve yeast in warm water.
  2. Add honey and salt.
  3. Combine flours in a separate bowl and mix loosely with a fork. Then stir into the yeast mixture and mix with a fork and hands until the dough comes together.
  4. Knead for about 5 minutes.
  5. Cover dough in oil and set aside, covered, to rise until doubled, for 45-60 minutes. (less if you set it near your simmering soup pot).
  6. Form dough into one large loaf or if you have a very fast baking tiny oven, form into three very small loaves. Place on parchment lined half sheet pan and allow to sit about 20 minutes.
  7. Cook at 400 degrees F for 20 minutes or until browned on top.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
 
 

 

Alison Chino is a born and bred Arkansan who recently moved to Germany from Scotland, where she is learning to walk everywhere and to live with tiny appliances. She loves hiking with her husband and kids on the weekends. She blogs at the Chino House and she’s pretty much obsessed with Instagram.

Rhonda Bramell: Breaking Bread {Foodie Friday}

bread final

As my deadline for this post approached, I was mulling over several different bread recipes that I could have shared.  I’m a bread eater; what can I say? I’ve never met a bread, roll or muffin that I didn’t like, so I knew it would be a tough choice.  As luck would have it, my  husband came home from work last week and told me the guys at work had requested that I make some cinnamon swirl bread for them. Bam! There’s my post.  I love when that happens.
 
I got this recipe for cinnamon swirl bread from my friend Reba, who was my daughter’s kindergarten teacher. She has a blog where she posts all of her family’s weekly meals and recipes, so I often look to it for fresh ideas. I hit the jackpot when I found this recipe!
 
This bread is so versatile that it can be served as breakfast with coffee, as a snack or even as a dessert. I like to eat it warm with a glass of cold milk in the mornings. In addition to feeding the guys at my husband’s work, it also goes well to potlucks and picnics. And last year I gave each of my neighbors a loaf during the holidays.
 
If you have a sweet tooth, this bread is definitely for you. Enjo

recipe collage
 
recipe_final2

Rhonda_bwfinal

 

I live in Northwest Arkansas with my husband and three kiddos. I write at Bramell, Party of Five , where I’ve been blogging for seven years.   I’m your typical Southern gal turned minivan-driving mama.  Life with twins + 1 is a crazy, busy life but definitely provides me with lots of creative inspiration.

Debbie Arnold: Gary’s Favorite Pumpkin Bread {Foodie Friday}

I spent most of October experimenting with and developing recipes with pumpkin, pumpkin seeds or pepitas as an ingredient in preparation for my “starring role’ on THV 11 This Morning.   Gary’s Favorite Pumpkin Bread was one of those dishes I took with me since it seems to be a real favorite of everyone with whom we have ever shared it.   Probably most of you either don’t get up early enough (really early) or you live outside the viewing range of that program, but I have enjoyed the opportunity tof appearing on three occasions so far and, hopefully, will be looking at more in the future.  I digress.

I’ve explored all the Top 10 Ways to Enjoy Pumpkin and then some.  When it comes to pumpkin, many people automatically think of pie.  In fact, in a survey conducting by Schwan’s Consumer Brands of North America, 37 % of Americans named the pumpkin pie as their favorite only being nudged out by apple at 47%.  While I do love a good piece of pumpkin pie, I seldom make one.  When I do, it is more likely to be something in the nature of a hand pie or a tart. When it comes to sweet pumpkin baking, I’m much more likely to serve up a pumpkin roll, pumpkin spice cake, pumpkin spice doughnuts (oh my goodness!) or pumpkin cinnamon rolls.  And I’m not above enjoying those while sipping on some pumpkin spice latte.

pumpkin spice latte

Pumpkin Spice Latte

I am just as likely to use pumpkin in a savory manner as I am one that is sweet.  Roasted Pumpkin and Brussels Sprouts is one of the side dishes that we really enjoy.  As they caramelize, both take on a delectable and rich sweetness. Throw on a little crumbled Petit Jean Bacon or some cubes of crispy pancetta and you have a mouth full of autumn!   Make this slow cooker Chicken with Pumpkin Seed Mole I shared over on Taste Arkansas a regular part of your menu plan.  Oh and pumpkin soup?  Yes, please.  I recently made a version that used navy beans, sage and hot Italian sausage that was hearty and delicious.  It was even better warmed up the next day for lunch.

chicken with pumpkin seed mole5

 Maple Glazed Pumpkin and Chicken with Pumpkin Seed Mole

Did you know that  a pumpkin is not a vegetable? In fact, it’s a berry. Within  family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds is the genus Cuacurbita which includes gourds, winter and summer squash, and all varieties of pumpkin.  They are indigenous to North America which is  one of the reasons they probably appeared at the early Thanksgiving feasts.  However, more than likely, pie would not have been one of those dishes on the harvest table since flour and sugar were not readily available or affordable during that time.

Do you get the idea that  we like and never seem to tire of pumpkin at our house?

The original idea for Gary’s Favorite Pumpkin Bread began with Mrs. Watson from my hometown.  She was always willing to bake up a batch and would often share a loaf or two with Hubby and me when we were first married.  Because we were either working or going to school or both, baking was not high on my cooking priority list even though it was and is one of my favorite things to do now.  Mrs. Watson, I’m sure, felt sorry for my skinny hubs and thought she might fatten him up a tad.  Eventually, she shared her recipe when she decided that I might just be able to keep up with the demands of filling his tummy.

Many years ago, I began making her bread as a way of sharing during the Christmas holidays.  At first, it was a couple of recipes and a few loaves.  Our friends. Our families.  No one turned it down.  Then it started going to work with us and then to our daughter’s school.  And the list grew.  And grew.  When people see Hubby around the holidays, they automatically assume he is making pumpkin bread deliveries.  I stopped counting at 93 loaves last year.

Some of you will remember the ONE year Arkansas participated in the Super Tuesday (1988) election process; some of you weren’t even born yet, I’m sure.  Hubby was a candidate for public office in a three-county race that pretty much required us to go door to door asking for votes.  There were soon many days and nights when it was so dang cold that my lips seemed to freeze together!  On one particularly cold and snowy day, Hubby took small loaves of bread around with him as he campaigned.  Some people credit his victory to that pumpkin bread!  I guess it makes for a good story, but I do know that some of his supporters are always asking when the next delivery of pumpkin bread will arrive.

I hope you enjoy it as much as we do. For more ways to use pumpkin, both sweet and savory, visit DiningWithDebbie.  I’d love to know some of your family favorites as well.

pumpkin bread

Gary's Favorite Pumpkin Bread
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Ingredients
  1. 3 cups sugar
  2. 1 cup vegetable or canola oil
  3. 4 eggs
  4. 1 (1 pound) can pumpkin puree (not pie mix)
  5. 3 1/2 cups good quality all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 1/2 teaspoons soda
  8. 2 teaspoons salt
  9. 1 teaspoon cinnamon
  10. 1 teaspoon nutmeg
  11. 1 teaspoon allspice
  12. 2/3 cup water
  13. 1 cup (or more) chopped pecans or walnuts, lightly toasted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray two large bread loaf pans with nonstick spray.
  3. Combine sugar, oil and eggs; beat well.
  4. Add pumpkin and mix well.
  5. Sift (I don't EVEN do this anymore.) together dry ingredients.
  6. Add water and beat well. Stir in nuts.
  7. Pour into large loaf pans.
  8. Bake at 350 degrees for one hour. (If you use a convection oven, you may want to shorten this time.)
  9. Cool slightly on cake racks before removing from the pans.
Notes
  1. If you want to use other size pans, just adjust the time spent in the oven. This can be wrapped in heavy duty aluminum foil and frozen. It keeps well. My daughter replaces the nuts with chocolate chips due to our grandson's nut allergy. She bakes them as mini-muffins for their lunches (as I did for her).
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
debbie headshot

 

Arkansas Women Blogger member and co-administrator Debbie Arnold pontificates and eats at Dining With Debbie.  She and her Hubby split their time between Central and Northwest Arkansas.  She loves to cook, develop recipes and have play dates with her two perfect grands.  Mostly, she has play dates with the Perfect Ones.  Twitter: @diningwithdeb  Intagrams : @diningwithdebbie

Bananaza Bread {Foodie Friday}

Bananaza Bread {Foodie Friday}
Written by Grace Pennington of Fruitful

It’s pretty amazing how spotty, blackening, forgotten bananas still have a use. Can you think of another fruit that can make something taste so good when it’s gone bad?

I love the fact that when I buy a bunch of bananas, I won’t have to beat myself up when I forgot to eat them during the week. I won’t feel like I abandoned a beautiful fruit and wasted money.

I’ll just know that these bananas were meant for something greater!

This time, I used my aging bananas to make a loaf of Bananza Bread: banana bread with apricots and swirl of Nutella. I decided to spice up the old banana bread recipe with a different kind of nut flavor, hazelnuts, a sweet swirl of chocolate and a few bites of tangy apricot.

The bread turned out wonderfully. It’s super moist and has such a unique flavor. What goes together better than bananas and chocolate? And who can say no to Nutella bread?

I found this exciting spin on the classic banana bread to be a wonderful change.

It’s kind of amazing how a few mushy, rotten bananas turned into something with such complex flavor and sweetness.

And if you’re like me and have ever been frustrated when your banana bread gets too brown on the top and is still gooey inside, this recipe has a great tip for you!

Bananza Bread (Adapted from Recipe Girl)

Yield: 1 loaf (12 slices)
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, at room temperature
1 cup granulated white sugar
2 large eggs
1 cup mashed ripe banana
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
¾ Nutella (chocolate-hazlenut spread)

Directions:
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, on at a time, beating well
after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture and apricots, beat at low speed just until flour is incorporated (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

5. Bake 50 to 60 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 40 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan and then turn out onto a wire rack to cool completely.

 

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