Ooey Gooey Monkey Bread

 Lately I've been making breakfast on Saturday morning for my two favorite boys, although the baby doesn't have what we're having ;)

Here's a favorite breakfast recipe that I wanted to share because it's easy and delicious.

Here's what you need!

1/4 Cup granulated sugar
1 teaspoon cinnamon
1 can buttermilk biscuits (I use grands)
1/2 cup brown sugar (I used light brown sugar)
1/2 cup butter
Cooking Spray
Large Baggie
Fluted Pan

Heat your over to 350 degrees (F). Lightly grease your pan (the fluted tube pan is what I prefer). Spray your pan with cooking spray.

Cut the biscuits up in little chunks by using a knife or cooking shears. 

 Add the granulated sugar and cinnamon together in a large baggie. Add the biscuits to the mix and shake it up until everything is completely coated. Pack mixture into your pan.

Take the butter and brown sugar and add them together in a small sauce pan over low heat until it's caramelized. Watch the it doesn't burn. 

Pour mixture into pan over biscuits and place in the oven for 25 minutes. Tip: Add tins foil to the edged to prevent crispy edges. 

 Bake for 22 minutes or until the middle isn't raw anymore. Let cool in pan for ten minutes and serve

Buffalo Chicken Dip

It's Superbowl Sunday and it's not quite the same without my Buffalo Chicken Dip. I have been making and perfecting this dip for years and I'm finally going to share my recipe. This is always a party request favorite because it's so creamy, spicy and delicious.

Ok, So here's what you need:

1 Pound fresh boneless chicken breasts
1 Cup shredded Cheddar cheese (or similar blend)
12 Ounces Cream Cheese (1.5 packages)
1/2 cup Frank's Hot Sauce (That's right, I said 1/2 cup!)
1/4 cup ranch or blue cheese dressing (Today I'm using ranch)

So first, we're going to cook the chicken and shred it and the easiest way to do that is by boiling. So combine about 6 cups of water and your chicken breasts and boil until fully cooked.

While the chicken is cooking you can add all other ingredients into a bowl or crock pot. A small sauce crock pot works the best but you can combine in a bowl if you don't have one handy. If using the bowl method, microwave ingredients together in 30 second increments and stir until completely creamy.

So, in my case, I'm going to add my 12 ounces of cream cheese, 1 cup of shredded cheddar blend, 1/2 cup of Frank's hot sauce, and 1/4 cup of ranch dressing into my crock pot and turn the dial on low. I'm going to stir the mixture in the crock pot every 1/2 hour.

Once the chicken is cooked, I'm going to shred it on a cutting board using two forks. I like my chicken a little chunky, so I'm not going to shred it super fine. Once the chicken is shredded, add to the crock pot mixture. Continue to check on the dip and stir as needed until everything is completely blended and creamy.

Then the finished product should look a little chunky and have a light orange hue to it like this.

So why is this particular dip so special? The additional cream cheese makes is extra creamy, the fresh chicken adds full flavor, and the amount of hot sauce gives it that perfect kick. So, there you have it!