Tuesday, January 27, 2015

Blueberry Crunch



1/2 cup butter
1 pkg white (or yellow) cake mix
2 cans (20 oz each) blueberry pie filling
1/4 cup chopped nuts 

Heat oven to 350 degrees.  Cut butter into cake mix (dry) until crumbly.  Reserve 1 cup mixture. Pat remaining mixture in an ungreased oblong  9X13" pan, building up 1/2" edge.  Spread pie filling over cake mixture to within 1/2" of edge.  Mix nuts (sometimes I use oatmeal instead for texture if I am worried about allergies) and 1 cup reserved topping.  Bake 45-50 minutes.  Serve warm with ice cream or whipped topping.  

So easy and really divine flavor - especially if you love blueberries.  I am sure you could substitute any flavor pie filling - I just never deviate from the blueberry because I love them so much!

Wednesday, January 7, 2015

Monkey Bread



This recipe is from my nephew's wife, Chelsea Hobson.

Ingredients:
4 cans biscuits (I used Rhodes frozen dough)
1 cup packed brown sugar
1 1/2 sticks of butter
1/2 cup white sugar
2 T cinnamon

Icing:
1/2 lb cream cheese, room temp
1/2 lb butter
1 lb powdered sugar
1 tsp vanilla
1 tsp lemon juice

Directions:
Preheat oven to 350 degrees.   Grease a 9-10 inch tube pan.  Mix white sugar and cinnamon in plastic bag.  Cut biscuits into quarters.  Shake in bag to coat.  In a saucepan, melt butter and brown sugar.  Boil for 1 minute.  Pour over biscuits.  Bake for 35 minutes.

Icing:
Beat together cream cheese and butter.  Slowly add powdered sugar.  Mix 12 minutes.  When almost done mixing, add vanilla and lemon juice.  Pour over cooked biscuits.

NOTES:  I found the icing to be way more than I needed.  I think you could easily get away with half.  The young adults raved about how good this was!