Weekend Goodies

Weekends are all about making things you don't always have time for during the week. For us that always means having a big breakfast at least one morning and making some delicious to snack on all weekend long.

This monkey bread recipe comes from a cookbook that I discovered when our local Borders went out of business. If anyone remembers the TV show Murphy Brown, this book is written by Faith Ford's older sister. The cookbook is called, "My Southern Food: A Celebration of of the Flavors of the South". This cookbook has some amazing recipes that I'm sure I'll be sharing down the road! What's great about this recipe is that is comes with a frosting/dip recipe that goes along with your monkey bread. I've always though monkey bread in itself is heaven, but with this cream cheese dip, it's truly over the top!

Monkey Bread

4 cups sugar

2 tablespoons cinnamon

4 (8 count) cans regular butter-flaky biscuits

1 1/2 sticks butter

1 1/4 cups firmly packed light brown sugar

Preheat oven to 350 degrees. Grease a 9 inch loaf or tube pan. In a large zip-top bag, make a dredge out of the sugar and cinnamon (there will be some left). Cut each biscuit into quarters using kitchen shears and shake them in the bag, covering them with the mix. Begin layering the biscuit puffs in the prepared dish. Repeat the dredge and layer until all the biscuits are used and layered and the pan is full. Push down the layers so they stick together and all the biscuit puffs fit in the pan. In a small saucepan melt the butter and brown sugar and let it boil for no longer than 1 minute, stirring constantly. Pour the mixture over the sugared biscuit layers and bake for 35 minutes. Turn out on a platter and either cut or pull apart for an amazing treat!

Monkey Bread Dip/Frosting

1 1/2 (80z.) packages cream cheese, softened

3 sticks butter, softened

1/4 cup powdered sugar

1 1/2 teaspoons vanilla extract

1 teaspoon lemon juice

In a medium bowl whip the cream cheese and butter with a handheld mixer and then slowly add the powdered sugar, continuing to blend with the mixer for at least 10 minutes.

Add the vanilla, continuing to mix. Add the lemon juice, continuing to mix until the icing is creamy. Frost when the bread is cooled, or serve as a dip when the bread is still warm!

Pimento cheese always makes me think of my cousin Amanda. If I've ever met someone that is a pimento cheese connoisseur, she's it! I always think of her when I make this dish, because it was given to my by her mother and if I'm not mistaken it was served at her baby shower! Love you and miss you Manda!

Pimento Cheese

1 (8oz) block sharp cheddar cheese

1 (8oz) block extra sharp cheddar cheese

1 small jar diced pimentos

1/4-1/2 cup mayonnaise

salt and pepper to taste

Using either a food processor or a hand grater, grate both blocks of cheese into a large mixing bowl. Add pimentos, 1/4 cup mayo, and salt and pepper. Using clean dry hands mix ingredients together, adding more mayo as needed. This makes a thicker, chunkier pimento cheese. If you prefer something creamier mix with either a hand mixer or in a food processor. I love pimento cheese with a spoon or with buttery crackers, but it's also delicious made into a grilled cheese. Just coat one side of the bread with the cheese, add a fresh homegrown tomato, and grill like a regular grilled cheese! Enjoy!

Today my husband Jake was promoted to Staff Sargent, so stay tuned because the kids and I will be making a chocolate chip cookie pie to celebrate!