Monkey Bread Leftovers

So, this evening Spyder had asked for hot dogs for dinner. We very rarely have hot dogs, so there were no buns in the house. I had decided to spruce up our dogs by wrapping them in Pillsbury Biscuits. As much as I hate to admit it, serve with a side of ketchup and spicy mustard, they turned out pretty good! There is a forever mental struggle whenever I am dealing with hot dogs, but these were darn tasty! That being said, we only used a couple biscuits for dinner so I had to think of something on the fly...


I decided on Monkey Bread. This recipe is so simple and I honestly change it up each time I make it. Being that I was not working with a full can of biscuits, I decided to skip using a pan to cook it in and decided on a 2 c Mason jar instead. 

First I cut the biscuits into bite-size pieces and tossed them into a bowl of cinnamon and sugar to coat.

Next, toss all yummy coated pieces into greased jar. I cheated and used cooking spray.

 

Once almost to the top (they need room to grow), you could probably skip this step, but I added a big spoonful of butter and a dash of organic Vanilla Extract. mmmm

Then into the pre-heated oven at 325 degrees...

 until it looks like this....

I want to say that it took close to 20 mins., but honestly, my oven is extremely funky and I kind of guesstimate everything. Please feel free to ask any questions! 

Mexican Inspired Morning

I am missing my trip to Mexico more and more these days. Maybe it’s the changes going on that my brain feels like I just need some time away… Whenever I have a funk like this going on, I try my best to incorporate little things into my day, just as little reminders of those times that I long for. This morning, it was part of my breakfast… 

For this quick fix, you will need…

A couple sliced mushrooms, eggs, some spinach, fresh avocado or quacamole, EVOO, salsa, hot sauce, shredded cheese, sour cream, onion, garlic and bread of your choice (or a tortilla)

First wash and chop onion, mushroom, avocado and garlic. Throw a bit of mushroom and onion in hot pan with a dash of Extra Virgin Olive Oil and saute till almost tender. Throw in a handful of spinach and some chopped garlic, to your liking. When almost cooked, break 2-3 eggs in pan making sure to break the yolks! I like to cover the pan and cook over medium heat until eggs are no longer runny. I then sprinkle with cheese and recover. Make a couple pieces of toast to eat as a sandwich or one to use for an open-faced sandwich. Finally, when eggs are cooked, cut to size of bread, top with sour cream, avocado, salsa, hot sauce, etc.