Monkey Bread

When I talked about making monkey bread this morning, I got a lot of blank stares and "Do I wanna know?"s in my timeline. There are still people on this earth who don't know what monkey bread is?

Seriously?!

That must be fixed this instant.

Meet monkey bread:

Please forgive the atypical crappyness of the picture.
I was busy trying not to breathe and/or set off my smoke alarms.
(See warning below.)

This sinful piece of deliciousness has been a staple in my family since I was a teenager. I usually make it once a year - on Christmas morning but have slacked off these last few years. Since I had the ingredients and it sounded good, I made some this morning.

It's truly the simplest breakfast dish on the planet.

4 tubes refrigerator biscuits, separated & quartered
2/3 c sugar
1 T cinnamon
1½ sticks butter/margarine
1 c sugar
1 T cinnamon

Mix the first sugar and cinnamon together and toss with the biscuit pieces.

Melt butter and combine with the second sugar/cinnamon mixture. Bring to a low boil.

In a greased 9x13 pan or Bundt pan, loosely and evenly layer sugared biscuit pieces. Pour the melted butter/sugar mix over them and bake at 350° for 30 mins. Make sure you set the pan on a cookie sheet! I skipped that step this morning and nearly died from smoke inhalation. Rookie move.

Let cool for 15 mins before turning onto a plate. Also make sure you don't pick pieces off the top when they're fresh out of the oven. They're only about 3° cooler than lava at that point and you will melt your face off. Don't ask me how I know that.

OUBad burger?

Not this month.

Most of you don't have the first clue what I'm talking about. Let me fill you in.

Earlier this month, Wahlburger's (Hingham, MA) sponsored a burger contest for their restaurant. Winner would get their burger on the menu for a month, some signed Wahlburger's merchandise and, of course, bragging rights.


I submitted one recipe: A stuffed chili dog burger topped with yummy (and spicy) toppings. It is reminiscent of the Juicy Lucy I've heard about where the toppings are on the INSIDE of the burger. It calls for a hot dog, chopped up and mixed with chili and cheese sealed inside two quarter-pound patties. It's topped with sauerkraut, onions, Sriracha and spicy mustard. It's freakin' PERFECTION. (And, from a restauranteur's standpoint, all the items are currently on the menu at Wahlburger's, so it was totally price-conscious, too.)

Someone else won the contest this month with a chicken burger, but much to my surprise, my burger made top ten!

TOP FRIGGIN' TEN!

I'm over the moon right now! I have faith it'll eventually end up on the menu, but for now, I'm taking those top-ten bragging rights and strutting like a rooster right now. SO stoked!

Here's the article for those who care to read it.