Category: Desserts

This Cinnamon Monkey Bread is a winner!!! This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

You couldn’t ask for an easier, more delicious breakfast treat.

I got this recipe from a friend years ago and have been making it ever since. Love it–actually I just made it 3 days ago. This is a must-try recipe!!!!!!

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Cinnamon Monkey Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Cinnamon Monkey Bread is delicious and this recipe makes it so easy!

Course: Dessert

Cuisine: American

Keyword: Cinnamon Monkey Bread

Servings: 6

Calories: 395 kcal

Ingredients

• 4 8 ounce cans refrigerated biscuits
• 2/3 cup sugar
• 3 1/2 teaspoons cinnamon

Mixture

• 1 cup butter
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1 cup pecans

Instructions

Mixture:

1. Heat ingredients and stir in a saucepan till boiling.

Biscuits:

1. Cut each biscuit into 4 pieces and shake in bag with sugar and cinnamon. Arrange in a bundt pan that has been well buttered (I use butter spray).

2. Pour dissolved mixture over top evenly.

3. Bake at 350° for 35 to 40 minutes.

4. Be careful when you take it out of the oven, if you try to snitch some. IT IS VERY HOT!

Enjoy!

Up Next:

Southern Pecan Butter Balls

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Recipe based on one by Darlene Summers
Photo by NorthwestGal

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This Any Flavor Cake Mix Cookies technique will allow you to make Christmas cookies of almost any variety with very little work!

These easy cake mix cookies are super quick to make, super yummy to eat and absolutely foolproof.

Would you believe cookies in five minutes? That’s about how long it takes using cake mix as a base!

I admit I was skeptical. But I tried these with a butter pecan cake mix and pressed them down with a half pecan piece.

Yum! Really moist and sooo easy! What more can you ask for?

This is an awesome recipe!

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Any Flavor Cake Mix Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Cake Mix Cookies are so easy to make.

Course: Dessert

Cuisine: American

Keyword: Any Flavor Cake Mix Cookies

Servings: 6

Calories: 365 kcal

Ingredients

• 1 18 ounce box cake mix (any flavor but angel food)
• 2 eggs
• 1/2 - 3/4 cup Crisco

Instructions

1. Toss all the ingredients into a bowl, using enough Crisco to form a stiff dough. (I found it to take less time than pulling my mixer out, so I mix by hand).
2. Form into little balls, place on a baking sheet 2 inches apart, gently flatten the balls, and bake at 350°F for 8-10 minutes, till puffy, and just barely golden around the edges. (They do spread a little while baking).
3. Remove from the heat, cool 5 minutes before removing to a rack to cool. (Okay, I didn't use a rack the second time, they still turned out great!) They will shrink down a little in height and form a perfect cookie!

Enjoy!

Tips And Tidbits About Cake Mix Cookies

This recipe done as directed with yield cookies that will spread thin and have a crispy texture. For a soft, chewy cookie with only the edges crispy refrigerate the dough prior to scooping and baking.

Up Next: 

Fudgy Cherry Cheesecake Brownie Bars

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Recipe based on one by Random Rachel
Photo by goyeabean

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This Bisquick Coffee Cake is one of my favorite recipes. I’ve been making it for years and everyone loves it. It used to be on the back of the Bisquick box but they replaced it a few years ago.

I love the simplicity of the recipe! Perfect for when I need a quick homemade breakfast cake to serve.

There’s never any leftover and it makes the house smell SO good. Best when served right away, but still good with a tall glass of milk later in the day.

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Bisquick Coffee Cake

A delicious, quick to make coffee cake made with Bisquick and featuring sour cream. The Bisquick/brown sugar struesel topping is not essential but adds so much to the overall cake it would be a shame to leave it off! 

Course: Dessert

Cuisine: American

Ingredients

Dough

• 2 cups Bisquick
• 2/3 cup water or 2⁄3 cup milk
• 1 egg
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 tablespoons sour cream
• 1 1/2 teaspoons vanilla

Topping

• 2/3 cup Bisquick
• 2/3 cup brown sugar
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter

Instructions

1. Preheat oven to 400 degrees.
2. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
3. Mix dough ingredients and put in baking dish.
4. Mix topping ingredients with a fork or pastry mixer until crumbly.
5. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
6. Bake for 25 minutes.

Enjoy!

Tips And Tidbits About Bisquick Coffee Cake

Coffee cakes have been on the American scene for over 100 years. They probably have a German ancestry since a lot of the terminology associated with coffee cakes are German. Such as “streusel topping”.

There is no coffee in coffee cake! Well, there might have been at one time but today’s coffee cakes are usually simple cakes with spices and sometimes fruit or nuts. Almost all of them feature a streusel topping or a glaze of some kind.

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Recipe based on one by bungalowten
Photo by May I Have That Recipe

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Apple Dapple Cake is an apple lover’s cake for sure!! Very moist with a caramel-like frosting. Great for serving guests and for family celebrations.

Really quick and easy to make and smells great while cooking.

This recipe has been used frequently by my relatives.

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Apple Dapple Cake

Prep Time

20 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 25 mins

 

This Apple Dapple Cake is an old family favorite. Hope you enjoy it!

Course: Dessert

Cuisine: American

Keyword: Apple Dapple Cake

Servings: 6

Calories: 395 kcal

Ingredients

• 3 eggs
• 1 1/4 cups vegetable oil
• 1 2/3 cups sugar
• 1 1/2 cups pecans chopped
• 3 cups tart apples chopped
• 3 cups plain flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1 cup brown sugar
• 4 tablespoons butter
• 1/4 cup milk

Instructions

1. Beat eggs and mix with sugar, oil and vanilla.

2. Combine flour, salt and baking soda and add to egg mixture.

3. Fold in apples and pecans. Pour into greased and floured tube cake pan.

4. Bake at 350 degrees for 1 hour.

5. For Frosting: Bring brown sugar, butter and milk to a boil. Boil only 2 1/2 minutes. Cool and spread on cake.

Enjoy!

Up Next: 

Black Magic Cake – Go-To Chocolate Cake

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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The taste of this Old Fashioned Raisin Pie is simply delicious. It’s a very simple recipe, as well. This had to be the recipe my Mom used.

It is very easy to make, and it tastes great! It brings my childhood back!

Soooo delicious and so darned easy to make.

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Old Fashioned Raisin Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

I don't have Mom's recipe but this one has to be close!

Course: Dessert

Cuisine: American

Keyword: Old Fashioned Raisin Pie

Servings: 6

Calories: 395 kcal

Ingredients

• Double crust pastry for a 9 inch pie
• 15 ounces raisins 1 pkg, 3 cups
• 3/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons instant Tang orange drink Any type of Instant Orange Breakfast Drink will do
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 1 cup walnuts coarsely chopped
• 2 tablespoons butter or 2 tablespoons margarine

Instructions

1. Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate.

2. Combine the raisins, brown sugar, corn starch, and drink mix in a 3-quart saucepan.

3. Stir in the water and lemon juice. Cook over medium heat, stirring constantly until the mixture boils and thickens.

4. Remove from the heat and stir in the walnuts.

5. Turn the mixture into the pastry-lined pie plate and dot with the butter.

6. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim.

7. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust.

8. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.

9. Cool on a wire rack.

Enjoy!

Tips And Tidbits About Old Fashioned Raisin Pie

Serve the pie warm if you like your pie runny and juicy. Let it cool for a firmer pie!

Up Next:

Green Beans from a Can That Don’t Taste Like It!

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Recipe based on one by V’nut-Beyond Redemption
Photo by Chabear01

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There are similar versions of Southern Pecan Butter Balls, but I truly think that if you make this one as directed, you will find that they are the best.

They will melt in your mouth.

This has been a recipe used in my family since I was little. We always made them for holidays and weddings, but they are good anytime.

The key is to use butter and make sure you grind the nuts very fine.

Another important step is to bake them at 250 degrees for 45 minutes. The extra time is worth it!

This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet.

You can fit quite a bit on a cookie sheet because they really don’t spread much.

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Southern Pecan Butter Balls

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

 

I love Southern tradition especially when it comes to food. This is one of the best.

Course: Dessert

Cuisine: Southern

Keyword: Southern Pecan Butter Balls

Servings: 8

Calories: 405 kcal

Ingredients

• 1 lb butter softened, no substitutes
• 4 cups pecans very finely ground
• 8 tablespoons granulated sugar
• 4 tablespoons vanilla
• 1/8 teaspoon almond extract
• 4 cups flour
• powdered sugar

Instructions

1. Grind the pecans very fine. Set aside.

2. Cream butter and sugar until light and fluffy. Add vanilla. Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.

3. Roll into small balls, approximately 1-inch. Place on a cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.

4. Bake at 250 degrees for 45 minutes.

5. Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.

6. When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.

7. I also like to roll them in powdered sugar a second time when they are completely cool.

Enjoy!

Up Next: 

The Best Southern Green Beans

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Recipe based on one by Lainey6605
Photo by Marie Nixon

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A classic but very Easy Recipe For Sweet Potato Pie! Not to heavy on sugar or spices like a lot I’ve tasted. Easy to make. It’s just right!

This tastes just the way my grandmother’s did. Rich and flavorful sweet potato filling with a slight spiced touch.

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Easy Recipe For Sweet Potato Pie

Ingredients

• 1/3 cup butter or 1⁄3 cup margarine softened
• 1/2 cup sugar
• 2 eggs lightly beaten
• 3/4 cup evaporated milk
• 2 cups mashed sweet potatoes
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 9 inch unbaked pie shells

Instructions

1. In a mixing bowl, cream butter and sugar.
2. Add eggs; mix well.
3. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
4. Pour into pie shell.
5. Bake at 425 degrees for 15 minutes.
6. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
7. Cool; Store in refrigerator.

Enjoy!

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Recipe based on one by ratherbeswimmin’
Photo by Delicious as it Looks

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Delicious almond cookies! These are even better than the ones I love in my favorite Chinese restaurant. They are super easy to make and result in perfect and tasty cookies.

Almond Cookies are my very favorite and these certainly do not disappoint. Excellent flavor and texture on this cookie, they are so awesome.

I think that these may be better than the ones from my favorite Chinese buffet.

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Almond Cookies

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 egg beaten
• 1/4 cup blanched almond finely ground
• 1 teaspoon almond extract
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 36 blanched almond halves
• 1 egg yolk
• 1 tablespoon water

Instructions

1. Preheat oven to 350F degrees. Grease baking sheets; set aside.
2. Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well.
3. In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff.
4. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie.
5. Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.

Enjoy!

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Recipe based on one by Bayhill
Photo by NorthwestGal

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These Fudgy Cherry-Cheesecake Brownie Bars are the most amazing brownies I have ever made! Decadent, rich and sinful. Absolutely delicious.

Every place I take them, they are generally gone before I can even get any!

They are easy to make, too. Prep/cook time does NOT include 4 hours for chilling.

You can also make these with blueberries instead of cherries. These brownie bars rule!

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Fudgy Cherry-Cheesecake Brownie Bars

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

 

These Fudgy Cherry-Cheesecake Brownie Bars are without a doubt the best brownie ever.

Course: Dessert

Cuisine: American

Keyword: Fudgy Cherry-Cheesecake Brownie Bars

Servings: 6

Calories: 345 kcal

Ingredients

Topping

• 2 8 ounce packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

Brownie

• 1 cup unsalted butter
• 6 ounces unsweetened baking chocolate
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 21 ounce can cherry pie filling

Instructions

1. Heat oven to 350°.
2. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. Spoon brownie mixture into prepared baking pan.
7. Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
8. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

Enjoy!

Up Next: 

Salted Caramel Brownies

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Recipe based on one by *Parsley*
Photo by Chef shapeweaver

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