Monkey Bread

• 1/2 cup sugar
• 1 t cinnamon
• 2 cans grands refrigerated biscuits
• 1 cup brown sugar
• 3/4 cup melted butter

1. Preheat oven to 350*F and grease bundt pan. Mix sugar and cinnamon in a large plastic bag.
2. Separate biscuits and cut into quarters. Shake in bag with sugar. Arrange in pan.
3. Mix brown sugar and butter and pour over biscuits.
4. Bake 28-32 minutes. Let sit for 10 minutes before removing and serving.

Sticky Buns

• 18-20 frozen Rhodes rolls
• 1 package cook and serve butterscotch pudding
• 3/4 cup brown sugar
• 3/4 t cinnamon
• 1/2 cup butter
• 1/4-1/3 cup evaporated milk

Combine the pudding, brown sugar, cinnamon and butter in a sauce pan. Cook over low until melted. Add evaporated milk. Add pecans if desired.

In a super greased bundt pan, layer the rolls and sauce. Cover with plastic wrap and refrigerate 8+ hours. Remove from fridge and let sit for 30-40 minutes. Bake at 375*F for 25 minutes.

Mom's Banana Bread

Cream together:

• 1 cup sugar
• 2 eggs
• 1/4 cup shortening

Add and beat until creamy:

• 4 overripe bananas

In a separate bowl, combine:

• 1 1/2 t baking soda
• dash of cinnamon and nutmeg
• 1/2 t salt
• 2 cups flour
• chocolate chips

Add dry ingredients to creamy, mix until just not lumpy. Pour into greasy bread pan. Bake for 60 minutes at 350*F.