Individual Monkey Bread Muffins – Great for Breakfast or Dessert!

Individual Monkey Bread Muffins

These individual monkey bread muffins take the mess and hassle out of an otherwise big deal breakfast and makes them just the right size for a quick on the go breakfast or a tasty single serving dessert! Make a batch of these individual monkey bread muffins and you can heat and eat all week! This is an excellent recipe to bake with kids, because they will love the finished result!

Do you love monkey bread, but hate the mess and the hassle? Plus, I don’t know about your family, but my family does not need to consume an entire bundt pan of monkey bread in one morning.

My Monkey Bread with a Surprise! recipe is one of the most popular recipes here on Family Friendly Frugality, so I know y’all love Monkey Bread too!

However, if you, like me, shy away from making monkey bread except for those occasions where you can take it to a potluck or you have a bunch of people over…this recipe is FOR YOU!

Individual Monkey Bread Muffins!

This recipe is just as easy and tasty as the original, except THIS one can be baked all at once and stored away to be heated up as needed! Yes! Score! Monkey bread every day y’all! (okay, probably  not a good idea, but you get the point..convenience!!!)

This is  a GREAT recipe to get the kids in the kitchen with you by the way. There are so many steps that are easy for little hands and they will LOVE being a part of baking with you!

Individual Monkey Bread Muffins

Ingredients: 

  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners

Directions: 

  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!

Note: the beauty of these Individual Monkey Bread Muffins is that you don’t have to eat them all in one sitting! I store mine in a container just like this and we pull them out and reheat them in the microwave for about 15 seconds and they taste FRESH from the oven every time!

I am not sure if you can freeze these, because mine would NEVER make it to the freezer before they were all eaten. However, I think once the kids are back in school, I will make a secret batch of these and freeze them to see if it works. I will update the post at that time!

Individual Monkey Bread Muffins
Ingredients
  • 1 container of flaky layers canned biscuits (there should be 8 biscuits in your can)
  • 1 tablespoon cinnamon
  • 1/4 cup white sugar
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup powdered sugar
  • milk (amount will vary)
  • cupcake liners
Instructions
  1. Set your oven on 350 degrees to pre-heat
  2. First, you’ll need to cut up each of your 8 biscuits into 8 pieces and gently roll them into balls (don’t compact them into balls)
  3. Next, mix up your first tablespoon of cinnamon and your white sugar into a plastic sandwich baggie. Mix the sugar/cinnamon together well.
  4. Put your cupcake liners into your cupcake tin
  5. Now, take your biscuit pieces and put them a few at a time into your ziploc sugar mixture and shake them all around!
  6. Place your now coated biscuit piece into the cupcake liner. I did about 6 pieces per cupcake, but you’ll be able to tell visually if you need to move some around. You want them all to be about the same size.
  7. Once you have all of your coated biscuit pieces in your cupcake liners, mix your melted butter with the brown sugar and the second tablespoon of cinnamon.
  8. Drizzle about a tablespoon full of the brown sugar/butter/cinnamon mixture on each muffin
  9. Now bake for 20 minutes at 350 degrees.
  10. While your muffins are baking, mix together your powdered sugar with tiny bits of milk until you reach a “glaze” consistency (you want the glaze to very slowly drip off your spoon when you lift it up). If you mess up and add too much milk, just add a bit more powdered sugar until you reach the correct ratio.
  11. Take your Individual Monkey Bread Muffins out of the oven and allow them to cool a few minutes.
  12. Glaze your Individual Monkey Bread Muffins and then EAT!
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I hope you enjoy!

Low Carb & Keto Fathead Pizza Dough Recipe

Looking for even more tasty low carb/keto recipes? Try these out:

Italian Sausage Low Carb Soup Recipe

Low Carb Bacon Ranch Chicken Casserole Recipe

Easy Instant Pot Spaghetti Squash!

Creamy Garlic & Mozzarella Smothered Chicken Recipe

Weight Loss Coffee – Low Carb, High Fat Frozen Butter/Coconut Oil Pods (Great for Keto!)

Ever since I started following the low carb/keto way of eating, I have been making this amazing fathead pizza. I think the idea for fathead pizza originated with a documentary, but truthfully I have never watched it!

I probably should, but for now, I’ll just share my variation of the recipe.

Fathead Pizza 

Inspired by Fathead Movie

Ingredients: 

  • 3/4 cup Almond Flour
  • 1 3/4 cup Mozzarella Cheese (shredded)
  • 2 Tbsp Cream Cheese
  • 1 Egg
  • Pinch of salt
  • Italian Seasoning to taste –
  • Toppings you prefer – I tend to like sauce (Rao’s is great for low carb), mozzarella cheese, lots of meat and THIS stuff!)

Directions: 

  1. Preheat oven to 425
  2. Now. you are going to microwave the mozzarella cheese, cream cheese and almond flour together for approximately 1 minute. Stir until it starts to come together. You might need to put it back in the microwave for another 30-45 seconds.
  3. Next you will add the egg, salt & italian seasoning.
  4. Mix until you have a uniform dough (do not overmix)
  5. Put your dough in between two sheets of parchment paper and roll it out to your desired thickness. Keep in mind the dough should be a bit sticky.
  6. Transfer your flattened crust to a baking sheet or pizza stone (you can/should keep the pizza dough on the parchment paper)
  7. Poke fork holes in the crust and then put it in your preheated oven for 12-15 minutes (sometimes I drizzle some olive oil on it too!)
  8. Remove your crust when it is nice and sufficiently browned. Flip it over to put the toppings on it (so during the 2nd round in the oven with the toppings…the bottom will brown too).
  9. Put your pizza with toppings back in the oven for 5-7 minutes (keep an eye on it, you are just wanting to melt the cheese and slightly brown the bottom of your pizza).
  10. Enjoy!

This fathead pizza is very filling and tasty. You will want to make this again and again! I am going to start trying this dough out to make different recipes and will update this post if I find some new and tasty ways to use it!

Fathead Pizza
Ingredients
  • Ingredients:
  • 3/4 cup Almond Flour
  • 1 3/4 cup Mozzarella Cheese (shredded)
  • 2 Tbsp Cream Cheese
  • 1 Egg
  • Pinch of salt
  • Italian Seasoning to taste –
  • Toppings you prefer – I tend to like sauce (Rao’s is great for low carb), mozzarella cheese, lots of meat and THIS stuff!)
Instructions
  1. Preheat oven to 425
  2. Now. you are going to microwave the mozzarella cheese, cream cheese and almond flour together for approximately 1 minute. Stir until it starts to come together. You might need to put it back in the microwave for another 30-45 seconds.
  3. Next you will add the egg, salt & italian seasoning.
  4. Mix until you have a uniform dough (do not overmix)
  5. Put your dough in between two sheets of parchment paper and roll it out to your desired thickness. Keep in mind the dough should be a bit sticky.
  6. Transfer your flattened crust to a baking sheet or pizza stone (you can/should keep the pizza dough on the parchment paper)
  7. Poke fork holes in the crust and then put it in your preheated oven for 12-15 minutes (sometimes I drizzle some olive oil on it too!)
  8. Remove your crust when it is nice and sufficiently browned. Flip it over to put the toppings on it (so during the 2nd round in the oven with the toppings…the bottom will brown too).
  9. Put your pizza with toppings back in the oven for 5-7 minutes (keep an eye on it, you are just wanting to melt the cheese and slightly brown the bottom of your pizza).
  10. Enjoy!
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Homemade Buttermilk Drop Biscuits (Made From DIY Baking Mix!)

Who doesn’t love buttermilk biscuits? Who doesn’t love EASY Homemade Buttermilk Biscuits?

I’ve made biscuits on this site before, these Red Lobster Copycat Biscuits, but these biscuits are even EASIER. If you start off with my homemade biscuit mix, you can seriously have these on the table in less than 15 minutes. Crazy! Biscuits for dinner every night! Okay, maybe not EVERY night.

This recipe is so simple. I mean, I feel silly typing it up!

Simply take 2 1/2 cups of Homemade Biscuit Mix, stir in a pinch of salt and add 2/3 cups of buttermilk. Knead until fully incorporated and drop on a greased pan. Bake for 8-10 minutes!

*NOTE* These biscuits are not made with shortening, so they aren’t *true* Southern biscuits. You could have fooled my tastebuds though! They taste awesome and you can’t beat how quickly they whip up!

Homemade Buttermilk Biscuits (from DIY Baking Mix)

Ingredients: 

  • 2 1/2 cups Homemade Baking Mix
  • 2/3 cup buttermilk (make your own by adding just shy of a tablespoon of white vinegar to whole milk)
  • pinch of salt

Directions: 

  1. Preheat oven to 450 degrees
  2. Scoop 2 1/2 cups Homemade Baking Mix into a bowl and stir in a pinch of salt
  3. Add buttermilk and stir until fully incorporated.
  4. Knead no more than 10 times (don’t overwork the biscuit dough or you will end up with hockey pucks instead!) and place on a greased baking sheet for 8-10 minutes
Homemade Buttermilk Biscuits (Made From DIY Baking Mix!)
Ingredients
  • 2 1/2 cups Homemade Baking Mix
  • 2/3 cup buttermilk (make your own by adding just shy of a tablespoon of white vinegar to whole milk)
  • pinch of salt
Instructions
  1. Preheat oven to 450 degrees
  2. Scoop 2 1/2 cups Homemade Baking Mix into a bowl and stir in a pinch of salt
  3. Add buttermilk and stir until fully incorporated.
  4. Knead no more than 10 times (don’t overwork the biscuit dough or you will end up with hockey pucks instead!) and place on a greased baking sheet for 8-10 minutes
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Enjoy!

A Southern Mom: Homemade Hot Dog Buns

Today on A Southern Mom, I posted a recipe for Homemade Hot Dog Buns…be sure you check it out!

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Monkey Bread Recipe – With A Surprise Stuffed Inside!

Monkey Bread Recipe

This easy monkey bread recipe is made with canned biscuits and other yummy ingredients. The best part is that there is a SURPRISE inside every bite! What is the surprise? This monkey bread is stuffed with cream cheese! Read the post for all of the details on how to make this super special monkey bread recipe! This recipe for Monkey Bread will KNOCK your socks off!

I remember the first time I had Monkey Bread. It tasted sooo good and I was so surprised to find out how easy it was to make!

If you’ve never had Monkey Bread, the basic recipe for monkey bread is just biscuit dough with sugar and butter that is baked up into a sweet and fluffy breakfast dish (find more breakfast recipes here).

I was flipping through a new cookbook of mine recently and I saw this clever recipe for monkey bread that added a filling inside each biscuit and I knew I wanted to try it out.

Related: Cake Batter Pancakes

I’m calling it Monkey Bread Surprise!

This can be breakfast, or you can serve this for dessert!

Here’s what you’ll need for this ooey gooey recipe for Monkey Bread (with a Surprise!):

Recipe for Monkey Bread: An Easy Monkey Bread Recipe!

Adapted from Gooseberry Patch Big Book of Home Cooking

Recipe for Monkey Bread Ingredients:

  • 2 refrigerated biscuit cans (each with 10 biscuits)
  • 8 oz of cream cheese
  • 1/2 cup of white sugar
  • 1 tablespoon of cinnamon
  • 2 cups of brown sugar
  • 1 cup of butter

Recipe for Monkey Bread Directions:

1. Preheat your oven to 350. You’ll need a greased bundt pan for this dish, so go ahead and grease your bundt pan.

2. Mix together the 1/2 cup of white sugar and the 1 tbsp of cinnamon (from here on out this will be known as the “sugar mixture”)

3. Open up your biscuit cans and flatten each biscuit (I use the bottom of my half cup measuring cup for this!)

4. Place a 1/2 teaspoon of the sugar mixture on each biscuit.

5. Cut up the cream cheese into 20 cubes and place ONE cube on each biscuit.

6. Meanwhile, melt the butter and the brown sugar in a pan on the stove on low heat, stirring occasionally.

7. Fold the biscuit dough up over the cream cheese, being careful not to let the sugar mixture fall out. Roll these into balls. (so the cream cheese/sugar mixture will be inside of the ball)

8. Place half of the biscuits on the bottom of your greased bundt pan. Top with 1/2 of the sugar mixture and half of the butter/brown sugar mixture. Repeat this pattern for the other half of biscuits.

10. Bake at 350 degrees for 30 minutes.

11. Take your Monkey Bread Surprise! out and let it sit on the counter for 5 minutes. Then flip it out onto a plate (if you’ve never done this, it’s easy. Take a plate wide enough to cover the entire opening of the bundt pan and place it on top of the open side of the bundt pan. Hold the plate firmly against the bundt pan and flip the whole thing over so the plate is on the bottom. Lift up the bundt pan and your Monkey Bread Surprise! will be on your plate!)

Dig in! Tell them it’s Monkey Bread, but watch how surprised they’ll be when they see the sweet creamy middle! Yum.

Share this Recipe for Monkey Bread with your friends and pin it on Pinterest! Thank you!

 

Yummy in the Tummy Apple “Cupcake” Muffins

Want to try this recipe out? Be sure to Pin it!

**THIS is a repost of a popular recipe I posted a year or so ago. Enjoy!***

This morning, I knew the moment I woke up that I had made a mistake.

A big mistake.

I remembered the previous night, we went to go get Noah a much needed haircut. I grabbed my keys, Colin grabbed his keys and we rushed out the door (in the D-A-R-K…at 6:00 PM…this time change is going to take some getting used to) and headed on our way. Now, since we were driving in the same vehicle, there was hardly a good reason for BOTH of us to have our keys, so I dropped my keys into the center console.

USUALLY, I drop my keys in my purse. My purse always comes inside with me. The center console? It’s kind of like socks and the dryer. Objects go in, but often don’t come back out.

As the kids hopped on me and jostled me awake this morning with their excited, “Mommy, we’re going to school today!” and “Mommy, I can’t wait to play with my friends!“. It dawned on me.

I never grabbed my keys out of the center console. The car was definitely locked. I remembered Colin double checking that it was locked.

Colin had my spare key…at work.

We weren’t going anywhere today.

As I told my children they’d be stuck with me all day (sheesh, you’d think I told them that we were bypassing Christmas this year), they showered me with Mama Guilt (my kids are good at that. Are yours?).

I knew a morning of cold cereal and/or toast wasn’t going to cut it for breakfast, so I decided to bake them something. I have an overabundance of apples right now, so I decided to try out these Apple Muffins. Now I have posted an Apple Muffin recipe here on FFF in the past, but it required more applesauce then I had on hand and to be honest, I wanted a fluffier muffin (okay and a better picture).

So without further ado…here is the recipe for Apple “Cupcake” Muffins (oh…real quick. We call them “cupcakes” because our kids don’t eat muffins. I’m not sure what it is about that word they don’t like, but call it a muffin and they won’t take a bite. Call it a cupcake and they are all over it!)

Apple “Cupcake” Muffins

(adapted from the Southern Plate Cookbook)

Ingredients:

  • 1 1/4 cup self rising flour (make your own by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)
  • 3/4 cup sugar
  • 1/4 cup quick cooking oats
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 2 cups peeled, cored and chopped apples (any kind will do)
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons water

Directions:

  1. Preheat your oven to 400 degrees. Prepare your muffin tray by adding in your cupcake liners.
  2. Mix the flour, sugar, oats, cinnamon & nutmeg together in a bowl.
  3. Beat your eggs and then add your apples, applesauce, oil and water and stir together until incorporated.
  4. Slowly add your flour mixture to your wet mixture and stir until just moistened.
  5. Start spooning your batter into the cupcake liners. Mine were filled just about to the top. They do puff up a bit, but mine didn’t spill over at all.
  6. Bake for about 20 minutes. The tops should be slightly brown
  7. Let cool and enjoy!

The kids adored their cupcakes. They each ate 2! I ate one and thought it was pretty filling with the oats added in. Next time I think I’ll make them with all wheat flour and I’ll also add in some flax. This seems like a pretty versatile/quick & easy recipe!

Old Fashioned Easy From Scratch Stuffing Recipe

Easy From Scratch Stuffing Recipe

Looking for an Easy From Scratch Stuffing Recipe? This old fashioned stuffing recipe is full of flavor and can easily be made ahead! This stuffing recipe has REAL bread, tasty sausage and tons of herbs & spices. Whether you stuff your turkey with this stuffing or not, you’ll want to eat a whole bowl of this stuffing recipe!

I love stuffing. I’d eat it year round.

In fact, I do eat the boxed stuff year round! (I love to use it in this chicken and stuffing recipe!)

Once a year though, I pull out this old fashioned from scratch stuffing recipe and I make a huge roasting pan full of it!

It’s SO good…and it has some unexpected ingredients in it!

This Old Fashioned From Scratch Stuffing Recipe might be a lot of work…but it’s soooo worth it.

Do it just once and you’ll have to do it again!

(you also will want to check out my sweet potato casserole recipe AND my mashed potato recipe which is practically award winning!)

Old Fashioned From Scratch Stuffing

Inspired by Paula Dean

Ingredients

  • 2 loaves white bread (I used Pepperidge Farm…it was recommended and it worked well!)
  • 2 cups cooked white rice
  • 1 sleeve crushed saltines
  • 1 pound bulk breakfast sausage
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 7 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 teaspoon dried sage leaves
  • 1 tablespoon poultry seasoning
  • 3 eggs, beaten
  • 1/4 stick butter, melted

Directions:

  1. Tear up your bread into small-ish pieces. It doesn’t have to be perfect! Lay it out on a baking sheet and dry it out in a 250 degree oven. I had to do several batches!
  2. Next, mix together your dried bread, your white rice and saltines.
  3. Cook your breakfast sausage, celery and onions together until the sausage is browned and the celery and onions are translucent.
  4. In a VERY big mixing bowl or pot, stir the sausage mixture into your bread/rice/saltine mixture.
  5. Add chicken stock, salt, pepper, sage, poultry seasoning and stir
  6. Add eggs and butter and stir thoroughly.
  7. Pour stuffing into a large casserole dish and roasting pan that has been greased with butter.**
  8. Cook in a preheated oven (350 degrees) for around 45 minutes.

Enjoy!

** Alternatively, you could stuff this into your turkey! You’ll likely have too much for one bird though, so still expect to bake some of it.

Old Fashioned From Scratch Stuffing
Ingredients
  • 2 loaves white bread (I used Pepperidge Farm…it was recommended and it worked well!)
  • 2 cups cooked white rice
  • 1 sleeve crushed saltines
  • 1 pound bulk breakfast sausage
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 7 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 teaspoon dried sage leaves
  • 1 tablespoon poultry seasoning
  • 3 eggs, beaten
  • 1/4 stick butter, melted
Instructions
  1. Tear up your bread into small-ish pieces. It doesn’t have to be perfect! Lay it out on a baking sheet and dry it out in a 250 degree oven. I had to do several batches!
  2. Next, mix together your dried bread, your white rice and saltines.
  3. Cook your breakfast sausage, celery and onions together until the sausage is browned and the celery and onions are translucent.
  4. In a VERY big mixing bowl or pot, stir the sausage mixture into your bread/rice/saltine mixture.
  5. Add chicken stock, salt, pepper, sage, poultry seasoning and stir
  6. Add eggs and butter and stir thoroughly.
  7. Pour stuffing into a large casserole dish and roasting pan that has been greased with butter.**
  8. Cook in a preheated oven (350 degrees) for around 45 minutes.
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Cinnamon Toast Recipe: A Special Good Morning Treat


Enjoy this Cinnamon Toast Recipe: Pin if you like!

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This post is part of the Tot Tuesday series. It’s also included in the recipe section





This morning, I wanted to make something a bit special for the kids for breakfast. Every once in awhile I like to do something “treat like” for them. Usually it’s on special days (like the cake batter pancakes for my daughter’s birthday). Sometimes though, it’s just because I love them and want them to feel special!

It’s usually something I wouldn’t serve them everyday, and it usually is on the sweeter side!

This Cinnamon Toast Recipe is something that my husband’s Nana made for him when he was a little boy, and it’s very special to him.

I decided to make the kids some Cinnamon toast made using the cinnamon toast recipe my husband taught me.

Who was taught by his Nana 🙂 .

All you need is about 5 minutes and some cinnamon, sugar, butter & bread for this cinnamon toast recipe.

♥ Turn the broiler on in your oven.

♥ Lay some foil out on a baking sheet.

♥ Throw some slices of bread onto your baking sheet and add pats of butter (he said you shouldn’t spread it too much! You want some parts to be a bit more buttery. 😉 )

♥ Mix some sugar and some cinnamon together and sprinkle over the toast until it’s all covered thinly.

♥ Throw under the broiler until it browns and caramelizes!

♥ Take it out and serve (it will be hot so give it a couple minutes to cool!).

We don’t toast the other side of the bread for this cinnamon toast recipe.

Don’t ask why though.

I’m honestly not sure why, but I think it tastes better!

The kids GOBBLED it up!

They loved it!

I hope you will too!

Cinnamon Toast Recipe: A Special Good Morning Treat
#ratingval# from #reviews# reviews
Print
Recipe Type: Breakfast
Author: Heather
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Enjoy this easy Cinnamon Toast Recipe. It just takes 5 minutes!
Ingredients
  • Cinnamon
  • Sugar
  • Bread
  • Butter
Instructions
  1. Turn the broiler on in your oven.
  2. Lay some foil out on a baking sheet.
  3. Throw some slices of bread onto your baking sheet and add pats of butter (he said you shouldn’t spread it too much! You want some parts to be a bit more buttery. )
  4. Mix some sugar and some cinnamon together and sprinkle over the toast until it’s all covered thinly.
  5. Throw under the broiler until it browns and caramelizes!
  6. Take it out and serve (it will be hot so give it a couple minutes to cool!).
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Cheesy Cheddar Bacon & Ranch Pull Apart Bread Recipe

Cheesy Cheddar Bacon & Ranch Pull Apart Bread Recipe

This tasty Cheesy Cheddar Bacon & Ranch Pull Apart Bread Recipe is sure to be a HIT at your next party (or for your next Netflix night with your family!). With tons of cheddar, bacon, butter, ranch seasoning and of course…BREAD, you simply cannot go wrong. Make this for an appetizer at your next shindig and you will be the talk of the town!

Remember yesterday when I posted my 2012 goals?

Remember how the first personal goal was to lose weight?

This was not a step in the right direction. But it was a tasty detour and I just have to share it with you!

I’m calling it Cheesy Cheddar Bacon & Ranch Pull Apart Bread Recipe

Plain Chicken (source of the original recipe and inspiration) calls it Cheddar Bacon Ranch Pulls.

It’s all just words, the bread is what really matters!

The cheese + bacon + ranch butter take this loaf of sourdough into criminal territory. I don’t even want to tell you how quickly my husband and I ate this ENTIRE loaf of bread. Next time I make this, I will be sure I have already eaten dinner and there are tons of witnesses present. Maybe then I’ll be able to practice self control!

Cheesy Cheddar Bacon & Ranch Pull Apart Bread Recipe

Source: Plain Chicken

Ingredients:

  • 6 oz of shredded cheddar cheese
  • 1/2 cup butter, melted
  • 1 tablespoon of ranch dressing mix
  • 5 slices of bacon, cooked until crispy and crumbled into pieces
  • 1 round loaf of sourdough bread

Directions:

  1. First you are going to want to cut your bread into pullable pieces. I did not take pics while I was doing this. So you are going to have to deal with one of my laughable diagrams. Make sure you have a SHARP knife to do this, or even better a bread knife. Basically I cut the bread in half horizontally and vertically (being sure NOT to cut through to the bottom of the loaf) and then from one side of the loaf to the other I made more straight cuts. Then I turned the loaf and did it the other way. Here’s my diagram (you can laugh, I did):
  2. Next you are going to want to mix your ranch mix with your butter and pour that butter into all of the cracks and crevices of the bread. You really want it to get in there!
  3. Once your bread is buttered, go ahead and stuff your cheese and bacon in between the bread “pulls”. Get it in there!
  4. Now you want to cover your entire loaf of bread in foil. I put the foil under the bread and then brought it to the top and pinched it closed.
  5. Cook for 15 minutes at 350
  6. Take out and open the foil and cook for another 10 minutes.

Serve!

How many does this serve? Well I guarantee one person could probably eat the whole thing by themselves if they were motivated enough. But I’m going to say 5-7 guests as an appetizer.

Check out all the frugal recipes here on Family Friendly Frugality!

****I spent WAY too long making printable recipe cards for this! Here’s how you can print your own:

1. Head on over here to see the PDF

2. Save the PDF to your computer

3. Open it in your Adobe Reader and choose print.

4. Go to Page Setup in Print and choose 4×6 and Landscape

5. Print one side at a time so you can have a double sided recipe card.

6. Enjoy!