Hello, hello! I hope all of you enjoyed Thanksgiving weekend. It was so nice to have such a long weekend and after having five days off from work, I don't want to go back ;)
Would you want to leave this view??
I loved spending so much time with my family and I ate entirely too much. Time to get back on track!
But before I get carried away with fruits and veggies, I want to share a recipe for Monkey Bread with you. My mom made this version for Thanksgiving morning and we couldn't get enough of it.
You've probably seem monkey bread recipes before, but this baked good was new to me. It is so delicious and hard to eat just one piece! So dangerous :)
Recipe from the Bridgford Parkerhouse Roll packaging :)
1 package Bridgford Parkerhouse Rolls, thawed
¼ cup granulated sugar
½ cup melted butter
1 cup brown sugar
1 oz package regular butterscotch pudding mix (not instant)
2 tsp cinnamon
Grease a tube pan. Mix the sugars, pudding mix and cinnamon. Set aside. Sprinkle ¼ cup of sugar mixture on the bottom of the tube pan. Dip each piece of dough into the melted butter and roll it in remaining sugar mixture. Evenly place each piece into the tube pan. Top with the remaining butter and sugar mixture. Let the dough rise until it doubles in size. Bake at 350 degrees for 25-30 minutes, or until it is well browned. Remove from the oven and invert on a large serving dish. Monkey bread is best served warm.
See ya on Wednesday with a new workout to help burn some of these holiday calories :)