Classic Monkey Bread

Classic Monkey Bread
1/4 cup water, warm (100-110F)
2 1/2 tsp active dry yeast (.25-oz)
3 - 3 1/2 cups all purpose flour
1 tsp salt
1/2 tsp vanilla extract
3 tbsp sugar
1 large egg
2 tbsp butter, melted
3/4 cup milk, warm (100-110F)

2 cups brown sugar
1 1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 cup butter, melted

Lightly grease a standard 10-in bundt pan with vegetable oil. Set aside.
In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.

In a small bowl, whisk together brown sugar and spices. Place melted butter in a nearby bowl and get a fork out, as well.
Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls (I prefer slightly smaller ones, personally). As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.
Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.

Preheat the oven to 350F while the bread rises.
Bake for 30-35 minutes. Bread will spring back when lightly pressed.
Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.

Serves 10 (or 4-5 people with big sweet tooths!)

Pineapple Dessert

Crust: Mix together
2 C. Flour
2 T. Sugar
Then Cut in 2 cubes of butter, Press into a jelly roll pan
Bake 350 degrees for 15 minutes- Cool

Combine:
1 C. Sugar
3 T. Cornstarch
1 Large and 1 Small can of crushed pineapple
Cook on the stove- stir until it's thick then let it cool

Combine: A 15 oz. pkg of Cool whip and 1/2 cup powdered sugar and mix in a 8 oz pkg of softened cream cheese. Put this on the cooked crust and top with the pineapple topping- Keep in Fridge.

Sugar Cookies

*This recipe had been doubled*

1 C. Butter
2 C. Sugar
2 Eggs
2 tsp. Vanilla
1 C. Sour Cream
6 1/2 C. Flour
2 tsp. Soda
1 tsp. Salt
2 tsp. Nutmeg

Mix all the ingredients together except for the flour. Mix with beaters until well mixed. Then add the flour a little at a time.
Blend then add more until all is mixed in. Put the dough into an air tight container for at least 3 hours into the fridge.

Roll out and cut into desired shapes.
Bake at 400 degrees for about 8 minutes

Frost when cooled with Orange Juice frosting.

3 TBSP Real Butter
1/4 C. Orange Juice

Powdered sugar mix into until you have desired consistency


These are really soft cookies and are the best I've ever had! Yummy!

Creamy Caramel Fruit Dip

8 oz. Cream Cheese, softened
3/4 cup Packed brown sugar
1 cup Sour Cream
1 cup Milk
1(4 oz.) pkg. vanilla instant pudding mix
2 tsp. Vanilla
2 tsp. Lemon juice

Cream together cream cheese and brown sugar. When Creamy add all the other ingredients beating well after each addition. Chill covered until ready to serve. Great with all Fruit! My favorite is apples and strawberry's.

This is seriously the best fruit dip ever, I got the recipe from my friend Brittany

Mashed Potatoes

Get approx. 10 potatoes, peel and cut into cubes
Put them into a pan and fill until covering the potatoes. Bring to a boil and cook for 20-30 minutes until your fork can easily go through the potatoes. Drain and put back into the pan if you just have a hand mixer or put into your kitchen aide mixer. Add 1 cube of butter and start to mix it in until melted also add about 1/4 cup of whole milk or cream. ( This will make your potatoes creamy) Now add the following ingredients, parsley flakes, garlic powder, salt and pepper. Add these to your own taste. I never measure so I can't tell you how much I just keep tasting till it is perfect for me. My grandpa taught me how to make these potatoes and they are the best mashed potatoes ever made.
I hope you enjoy them!

Doritos Chicken Casserole

1 Chicken, cooked deboned & cut up
1 can green chilies(chopped)
1 cup sour cream
2 cans cream of chicken soup
2 cups grated cheese
1/2 onion, browned in oil

Doritos nacho cheese chips


Sauce: mix together green chilies, sour cream , cream of chicken soup and onion


Layer in 9x13-inch pan (spray first): chips, chicken, sauce mix then repeat until you have no more chicken and sauce
Top your casserole with cheese and bake at 350 for 25 min

Grandpa Green's Salsa

1 Bushel Tomatoes 1/4 Cup Vinegar
10 Onions 1 tsp. Salt
5 Green Peppers Sugar
3-4 Jalapeno Peppers 1 Can chopped green chillies
Pinch of salt

Skin, peel, cut and chop as necessary to prepare. Cook altogether for 4 hours, simmering. Process for 25 minutes. Makes 24 pints.