Sunday, November 1, 2020

Monkey Bread by Misty Simon +Giveaway

Maya: Please welcome guest Misty Simon who's sharing a recipe for Monkey Bread and celebrating the release of Varnished Without a Trace. Don't miss the book giveaway she is offering to one reader who comments.  Take it away, Misty!



Misty: Hello all you Mystery Lover’s Kitchen readers and shakers! I hope your day is going fabulous and will only get better when you make room in your belly for this little delightfully simple and yet super scrumptious snack. Any time of day, though I do prefer it as a breakfast item, Monkey Bread is just enough sweet with a little soft squish to make your mouth happy. Warm from the oven, or the microwave if you’re lucky enough to have leftovers, a little goes a long way. 

Things you need on hand to make monkey bread that’s going to melt in your mouth:

½ cup sugar
1 tsp ground cinnamon
2 cans flaky biscuits from the refrigerator aisle
1 cup firmly packed brown sugar
¾ cup butter melted

If you want to make it a bit showier, you can also throw in:
½ cup chopped walnuts
½ cup raisins

Preheat that oven to 350 degrees. Get a fluted tube pan and grease that baby up so that none of your delicious ingredients stick when you’re ready to eat it ALL! You can use shortening if you’d like, but I prefer the cooking spray.
Grab a gallon-sized plastic food storage bag and pour in the sugar and the cinnamon. Shake it a little to get the two to mix in prep for all that flaky biscuit goodness.

Pop open those cans of flaky biscuits (am I the only one that flinches when they make the popping sound even though I know exactly when it’s going to happen?). 

Cut each biscuit into quarters and then add to the sugar and cinnamon mix. Seal the bag tight and roll it around in your hands or on the counter, making sure that you coat each of the quarters. When they’re all coated, dump them into the waiting, greased pan. 



Mix the melted butter and the brown sugar and then pour it over the biscuit pieces. Stick with me here. I know it sounds like a lot of sweetness but it will all be worth it in the end.

Now this is the spot where you can add those extras up above if you’d like the showier version. Just intersperse them throughout the coated quarters. If you happen to have any leftover mixture in the gallon bag, sprinkle over the top of everything.




Bake 28 to 32 minutes or until golden brown. You can use a metal spatula to loosen the edges of pan. After cooling in the pan for about ten minutes, turn it upside down onto serving plate. 

This part can get a little messy and might require you to lick your fingers when you’re done.










Dive in! This is a pull apart to serve kind of recipe and is best served warm (note the microwave if you’re lucky enough for leftovers). Some people do like to also put warmed maple syrup on these babies. While I’m in favor of that if it fits your fancy, there’s nothing wrong with just plain old monkey bread on a plate, no toppings necessary.

Every holiday, I make this recipe along with a ham and cheese quiche and cheesy hashbrowns for the family. They’re quick, easy, and I’m not still standing at the stove while everyone else digs in because they’re usually all done at the same time.


Misty Simon always wanted to be a storyteller…preferably behind a Muppet. Animal was number one, followed closely by Sherlock Hemlock… Since that dream didn’t come true, she began writing stories to share her world with readers, one laugh at a time. She hopes everyone at least snickers in the right places when reading her books. She lives with her husband, daughter, and two insane dogs in Central Pennsylvania where she is hard at work on her next novel or three. She loves to hear from readers so drop her a line at misty@mistysimon.com.

Connect with her on Facebook and


This Christmas, Tallie Graver would like to take a break from running her cleaning business to be with her boyfriend, Max, and enjoy their first holiday together--alone. Instead, she’s stuck keeping her mother and grandmother from duking it out during the town’s annual Christmas Eve bingo game. As for festive spirit, she’ll have to settle for her mean-spirited Aunt Ronda, whose mouth could use some soap.

The night only gets worse after Tallie discovers Ronda’s body. It seems someone cleaned her clock with a can of varnish. While all the evidence points to Ronda’s husband, Tallie doesn’t believe her beloved Uncle Hoagie could do such a dirty deed. Of course, his sudden disappearance doesn’t help his case. If Tallie hopes to clear his name, she’ll need to dig up some dirt to locate the real killer. Otherwise, someone else could get rubbed out . . .


I’m happy to give away a copy of Varnished Without A Trace to a commenter. US only, please. What kind of easy, throw-it-together and come back later recipes do you like to make?

63 comments:

  1. "Varnished Without A Trace" is on my TBR list and can't wait for the opportunity to read it. LOVE the cover and the title!
    This is one of our family favorites.
    NO-BAKE AVALANCHE COOKIES

    INGREDIENTS
    1/2 cup mini chocolate chips
    16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
    1 (15 ounce) jar creamy peanut butter
    2 cups Rice Krispies cereal
    1 1/2 cups mini marshmallows
    INSTRUCTIONS
    Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.
    Place chocolate chips in the freezer, until ready to use.
    Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth.
    Meanwhile: Add rice krispies to a large bowl. Set aside.
    Add peanut butter to Almond Bark. Stir to combine.
    Pour vanilla candy mixture over rice krispies. Stir until combined. Allow mixture to cool to room temperature (or until barely warm).
    Add marshmallows. Mix until combined. Add frozen chocolate chips. Stir to combine.
    Use a 2 tablespoon scoop to portion treats onto prepared cookie sheet.
    Allow to set in a cool place, until firm. You can pop them in the fridge if your kitchen is too warm.
    Serve and enjoy!
    2clowns at arkansas dot net

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  2. I do not have any quick recipes But I will be using this monkey bread one. Thanks for the chance.
    Jess
    maceoindo(at)yahoo(dot)com

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  3. Thanks for the recipe and for being my guest today, Misty.
    ~Maya

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    Replies
    1. My pleasure! Thanks for the opportunity :)

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  4. For me a quick recipe is chili.
    Kitten143 (at) Verizon (dot) net

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  5. I love monkey bread! My favorite easy meal is the corn chowder recipe I got from a neighbor. It has simple inredients: canned corn, cornbread mix, cheese, butter, and broth. Just throw everything together and let it heat. Perfect for a cold day.
    kozo8989(at)hotmail(dot)com

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    Replies
    1. Wow, that looks so easy! I'm writing it down :)

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  6. Wow! That monkey bread looks delicious and love that it is so easy to make!! The book sounds like a great read! I love the cover! An easy cookie recipe I have is for cake mix cookies: one box of cake mix(any flavor), 2eggs and 1/4 cup of oil. Mix all ingredients together. Roll into balls and then roll balls in a combination of cimmamon/sugar..then place them on a greased cookie sheet. Bake at 350 for about 12 minutes. Makes aprox. 3 1/2 dozen.

    ladyofshalott03(at)yahoo(dot)com

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  7. My Chicken Tortilla Soup in a crock pot. Just throw everything in, come back in a few hours, eat! 3labsmom@gmail.com

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  8. Thank you for sharing this recipe. Looks like a lot of fun to make. Hmmm seems like I really dont do a throw it together meal. Since I learned to cook, it has been make things by the recipe and eat left overs and use up any ingredients in something else. This is a fun cover and sounds like a great book. Would love to read this quilting dash lady at comcast dot net

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  9. This looks like a great recipe! I like to use my slow cooker for great meat dishes with no fuss. Today I am cooking a Mississippi style pork roast with pickled banana peppers, onions, beef gravy mix, ranch seasoning and butter. Just pile it all in the slow cooker and the meat for several meals is in the making.

    Nancy
    allibrary (at) aol (dot) com

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  10. I alternate between little work recipes (often the prep work is enough "work") and more complex recipes. Researching recipes is entertainment in and of itself.
    With the craziness we're living in, I some times just cant' maintain the focus for a long recipe.
    libbydodd at comcast dot net

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    Replies
    1. Completely understandable. And researching can be a ton of fun.

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  11. Your recipe is delectable and perfect for the fall. I will be making it as I enjoy this tempting treat. Thanks for your lovely feature and giveaway. saubleb(at)gmail(dot)com

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  12. When I am in a rush I make a tasty and easy chicken stew. Easy with frozen veggies, cut up rotisserie chicken and flavored with basil and this is soothing and warm for a supper. Your book sounds captivating and the recipe yummy. elliotbencan(at)hotmail(dot)com

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  13. Thanks so much for that! I will definitely give it a whirl :)

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  14. Steamed Lap Cheong rice - Add Lap Cheong on top of the rice in the rice cooker and cover. When rice cooker button pops, the rice is done. Remove Lap Cheong and slice at a diagonal into 1/4" thick slices and arrange nicely on plate. Steamed vegetables for a side dish.

    jtcgc at yahoo dot com



    jtcgc at yahoo dot com

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  15. Your recipe for monkey bread and your recipe looks delicious. I don't do much cooking these days, so I don't have any throw together techies to share.
    diannekc8(at)gmail(dot)com

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  16. Normally, someone else in the house does the cooking. I just do the eating. But, I do love a great recipe. I have never made monkey bread and it always looks so good. I will definitely try yours.
    lkish77123 at gmail dot com

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  17. Karen B
    I don't bake anymore but used to make a recipe similar to yours using frozen bread dough for Christmas breakfast. Now I'm HUNGRY!!
    kpbarnett1941(at)aol(dot)com

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  18. The monkey bread looks delicious! My family makes burrito canapés for get togethers. They are very easy. First you mix the filling (cream cheese, sour cream, chopped black olives, chopped green chilies, finely grated cheddar cheese, garlic powder). Chopped green onions are optional. I don’t add them because I don’t like them. Mix the filling well, then spread on flour tortillas. Roll the tortillas and chill in the fridge for at least 3 hours. They are better if the chill overnight. When ready to serve, slice into bite-sized pieces and serve with salsa. cking78503(at)aol(dot)com

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  19. Chili 🍅 or Mac and cheese your book sounds interesting and fun to read. Thank you for the chance

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  20. Yum & I like easy. I usually use the crockpot for throw together & come back later type recipes.
    turtle6422 at gmail dot com

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  21. I do stir frys and crock pot meals. Looking forward to your new book. Stay safe and well.

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  22. I haven't made monkey bread in years and don't know why I'd forgotten about it, so thanks for the reminder! Rotisserie chicken sure comes in handy these days for quicker meals. lola777_22 at hotmail dot com

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