Friday, September 23, 2011

Food Friday - Monkey Bread and Taco Pasta Salad

(Google)
My sister Becca and I grew up in the kitchen. We loved to cook (or in Becca's case TRY to cook... (love you)) and watch my parents cook. It was always fascinating to see what would be thrown in next or what the outcome would be. We especially loved it when we were allowed to help. My favorite thing that mom let us help her with was ooey, gooey, delicious monkey bread. I highly recommend you make this for breakfast on Saturdays while sitting around in your PJs watching cartoons. Oh the memories.

Be prepared though, I saw on Wednesday night that they sell frozen monkey bread at Wal-mart. It was a disappointing time in my life. I will never buy it because mine is better and it is prettier and yummier and it is  homemade! (SO THERE!)

Monkey Bread:

3 (10 oz) packages of refrigerated biscuit dough
3/4 cup white sugar (I substitute Splenda)
2 tbsp ground cinnamon
1 stick of butter
3/4 cup white sugar (I did mean to put this twice because it has to be separated)

Mix together one of the sugars and the cinnamon. Cut the biscuits into bite size pieces (about 1" each) with scissors. If they start to get sticky just give them a good rinse. Dip the biscuits into the cinnamon sugar mixture and put into a bunt pan (or angel food cake pan).

Next, melt butter and mix in the remaining sugar and pour this mixture over the biscuit/cinnamon sugar mixture in pan. Bake this concoction for 35 minutes at 350*. When you take it out you should be able to peal apart and enjoy! As I mentioned, you will not get the full experience unless you are in your PJs and watching cartoons.

Now, for those of you (ahem... soon to be MRS. Heather) who love pasta, here is one for the books. And by that I mean: write this down because it is amazing and easy and will make your husband, boyfriend, friends, (and if you are lacking in any of the above) your tummy LOVE you. This is a "Julie Milk-The-Cow-Ski" family tradition with some slight modifications:


Ingredients

    2 cups uncooked spiral pasta
    1 pound ground beef (I use lean ground beef (makes me feel better about myself...))
    1 (1.25 ounce) package taco seasoning
    3 cups shredded lettuce
    2 cups halved cherry tomatoes
    1 cup shredded Cheddar cheese
    1/2 cup chopped onion
    1/2 cup Catalina salad dressing
    2 cups Corn Chips (Strips, not scoops)
  1. Cook pasta and in a separate skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
  2. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, corn chips, and dressing; toss to coat. 
 ***Sometimes, if you want to mix it up a bit just leave out the pasta (which means it is just taco salad). It is a VERY tasty side. 



And JUST because my husband says I need more pictures on here, you can see below what Google says Monkey Bread and Taco Salad should look like (they are pretty accurate). Have a WONDERFUL weekend!

With pasta. Yum.

2 comments:

  1. i'm impressed with how easy the monkey bread sounds! it looks tough! and beautiful! maybe i'll impress my husband and make it and tell him it took me hours :)

    ReplyDelete
  2. I love the look of the blog! Good work! Now if I could only fix mine :)

    ReplyDelete

Thanks for your sweet words!!

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