Hot Fudge-Marshmallow Monkey Bread

Hot Fudge-Marshmallow Monkey Bread 
Originally uploaded by Pillsbury.com

Recipe Pick in honor of National Chocolate Month

Grashious me ya'll! Don't bother with the napkins because your going to want to lick your fingers with this recipe. Hot Fudge-Marshmallow Monkey Bread is fantastic and you wouldn't want to serve it any other way but hot hot hot! This recipe is not only made with hot fudge ice cream topping but it has marshmallows in it too. I wonder if this recipe would work with marshmallow cream? I might test it and see. I just love pull-apart food!

INGREDIENTS

• 1 tablespoon LAND O LAKES® Butter, softened
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
• 13 large marshmallows
• 1/2 cup LAND O LAKES® Unsalted or Salted Butter
• 1/2 cup Smucker's® Hot Fudge Ice Cream Topping
• 1 teaspoon vanilla
• 1 cup sugar
• 1 tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS
1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3. In medium bowl, stir sugar and cocoa until blended.
4. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

Pizza Bubble Ring Recipe

I'm a huge fan of pull-apart food and here's a recipe to add to my "pull-apart recipe list."  Looks like it's going to be my 5th pizza post in honor of National Pizza Week too.


Now let's talk about the recipe....
Like I mentioned above, I'm crazy about pull-apart foods. I think they're so much fun to make and just as much fun to pull apart and eat too. My experience with pull-apart food is that you have to eat it as soon as it comes out of the oven. It always pulls apart better and it's always ooie and gooier too. Especially when it's made with mozzarella cheese like this recipe. We all know how any recipe made with stringy and stretchy mozzarella cheese is always better HOT.

INGREDIENTS

• 6 to 8 tablespoons LAND O LAKES® Butter, melted
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 cans (12 oz each) Pillsbury® Golden Layers® refrigerated original biscuits
• 40 small slices pepperoni (about 3 oz)
• 8 oz mozzarella cheese, cut into 20 pieces
• 1/4 cup grated Parmesan cheese
• 1 1/4 cups pizza sauce, heated

DIRECTIONS

1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.

2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.

3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.

4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

High Altitude (3500-6500 ft) Bake 35 to 40 minutes.

Find more recipes at www.pillsbury.com.

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls 
Originally uploaded by Pillsbury.com

I Want everyone to know about this recipe! Pillsbury.com says "Each bite of these fabulous biscuit creations is filled with a rich, creamy filling." and I have to tell you it's the truth. Every time I make it everyone raves about how good it is. Now I've never been a big lover of cranberries but I made this recipe anyway and I'm glad I did. The cranberries add that bit of holiday cheer that has to be in it. Not only does it taste fantastic but it's a beauty to feast your eyes on too.

INGREDIENTS
Rolls

• 1/4 cup sweetened dried cranberries, coarsely chopped
• 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
• 1/2 cup marscarpone cheese or cream cheese, softened
• 1/4 cup LAND O LAKES® Butter, melted

Glaze

• 1 tablespoon mascarpone cheese or cream cheese, softened
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

DIRECTIONS

1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2.In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3.Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4.Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5.Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6.Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.

Cheese Stuffed Pull-Apart Recipe

Happy Game Day everyone! The Alabama and Auburn football game is today!!!! Being that I'm an Alabama fan I plan on watching the game. Gotta have snacks to go with the game for sure right? Well...... since I'm not going anywhere to watch the game and since the hubby has to work, it's just going to be little-O-me. So I'm going to treat myself to this cheese stuffed pull-apart recipe while the games on. The best part is.... I have it all to myself.

Cheese Stuffed Pull-Apart Recipe
Originally uploaded by Pillsbury.com

DESCRIPTION

There's a surprise inside these biscuit bites!

INGREDIENTS

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

DIRECTIONS

1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.

2.Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.

3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

High Altitude (3500-6500 ft): No change.

Game-Day Spinach Pull-Apart Recipe

The pull-apart coffee cake I did this week turned out good so I thought I would try this Spinach pull-apart too. Pillsbury calls it "Game-Day Spinach Pull-Apart" and that's exactly what I'm fixing it for. Sunday Night Football is tonight so I'm feeding my hubby a finger food supper complete with spinach pull-apart. LOL! Hummm... I wonder what other pull-apart recipes I can find? I think I'm on a pull-apart kick.

Game-Day Spinach Pull-Apart
Originally uploaded by Pillsbury.com

INGREDIENTS

• 3 tablespoons LAND O LAKES® Butter, melted
• 1 1/2 teaspoons garlic salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon dried basil leaves, if desired
• 1/4 teaspoon pepper
• 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated, if desired

DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
2. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
3. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
4. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Pull-Apart Coffee Cake Recipe

My brothers are coming over for coffee this morning and Pillsbury says "Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake." So I'm trying this pull apart coffee cake recipe to go with the coffee. I was thinking.... as easy as this recipe looks; it's got to be a FAST dish to offer unexpected Thanksgiving visitors. Oh and Happy Bread month!

Pull-Apart Coffee Cake Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS

1/4 cup sugar
1/4 cup golden or dark raisins
1/4 cup chopped walnuts, almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits

DIRECTIONS

1.Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.

2.Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.

3.Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

High Altitude (3500-6500 ft): No change.