Merry Christmas Everyone!!
We had a great time at the Christmas Eve party and I took lots of pics (which I can't download yet--Please Santa--the laptop!). Hopefully I'll have those up this weekend.
Right now I'm in the midst of preparing our Christmas morning treats which is Monkey Bread and Cherry Chiffon--I thought I'd share the recipes...
4 cans refrigerator biscuits
1 1/2 tablespoons cinnamon
1 cup white sugar
1 cup brown sugar, packed
1/2 cup butter
**OPTIONAL--I prefer without**1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour white sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered Bundt pan.
(OPTIONAL--Sprinkle layers with nuts, raisins or coconut.)
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve. The pieces will just pull apart.
My kids LOVE Monkey Bread!!
I used to serve something called Cranberry Whip with this until my friend Jen told me about Cherry Chiffon and I've been using her recipe ever since! Here it is:
1 (21-ounce) can cherry pie filling
1 (15-1/4-ounce) can crushed pineapple- well drained
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 cup miniature marshmallows
1/4 c. chopped pecans (I leave these out because of allergies)
1) In large bowl, combine all ingredients; mix well.
2) Chill 30 minutes (I chill overnight so the flavors really meld!).
3) Serve and enjoy!
I can't wait to get into all that in the morning!
Wishing you all Merry Christmas and Happy Hanukkah!!!