A Monkey Bread Breakfast

It really doesn't matter how old they are, children can help in the kitchen. I love to cook, we've established that! I adore my granddaughter! I may not have established that (okay, maybe I have)! She's three, opinionated, and the light of my life!! And I LOVE, LOVE, LOVE cooking with her!

Emilee Mackenzie (Mack) can do anything I want her to do! From spreading out french fries in a single layer on a baking sheet, to helping me make Monkey Bread, she's willing and excited to help! No task is too small!

So get the kids in the kitchen! The experience is two-fold! You, and they, will get some amazing memories, and you just might teach them something!

Monkey Bread
One child, or two, or three! Whatever you have available! (I used one 3 year old)
3-10 ct tubes of ready to bake biscuits
1 c sugar
1/4 cinnamon
1-1/2 sticks melted unsalted butter, cooled
loaf baking pan

Icing
4 oz cream cheese
1/2 stick unsalted butter
1 tsp vanilla extract
1 c powdered (confectioner's) sugar
milk

Melon, your choice (I used a cantaloupe)
Bacon, if desired

Preheat the oven to 350 degrees and spray your loaf pan with non stick cooking spray. Set aside.

In a small mixing bowl, combine the cinnamon and the sugar. Now make an assembly line, cutting board, cinnamon sugar, melted butter, then the loaf pan.

The adult opens the biscuit tubes and cuts each biscuit in half. You can roll each biscuit half into a ball or have the kids do it. Let little hands roll each ball in the cinnamon sugar and then dip them into the butter. It's important that the butter be cooled enough that they won't burn themselves! Place the ball into the loaf pan. Repeat this process until all the balls are in the loaf pan. If there's any leftover cinnamon sugar or butter just pour it over the top of the Monkey Bread. Don't worry about licked fingers! If the kids were sick, you wouldn't have them in the kitchen to begin with!

The adult puts the Monkey Bread in the oven and bakes it's for 25-35 minutes, or until a wooden skewer inserted in the middle comes out clean.

Next, I put the bacon on a baking sheet lined with foil and bake it with the Monkey Bread until it's my desired crispness. I don't allow the kids to do this because it involves working with raw meat.

Now, cut up the melon. I let little hands move the melon chunks from the cutting board to the bowl.

For the icing, in a large mixing bowl, cream the cheese and butter together. The kids can add the ingredients to the bowl. Add the vanilla and mix to combine. Add the powdered sugar and incorporate thoroughly. The icing will be stiff at this point. Add milk by the spoonful, until it's your desired dipping consistency. On high speed, whip the icing until it's light and fluffy, about one minute. Pour the icing into a bowl for the table. Allow the kids to lick spoon and bowl!

Makes one loaf of Monkey Bread and icing for dipping.

Enjoy!

Where have I been hiding?!

I haven't posted in a while, I know. Here's what been going on in my world ..

First, I entered the 2009 Pillsbury Bake Off contest. I'm nervous as all get out about this. I did my research, created a recipe, COMPLETELY changed it, made it a million times which meant making everyone I live with and work with eat it, and then spent hours making sure the recipe was right before submitting it.

After that, my youngest had surgery on her shoulder two weeks ago. It turned out to be more significant than we thought, but she's healing well. The prognosis is good. The doctor's confident she'll play soccer again (now, if only she'd stay on her feet!).

Then, it was my turn. I had knee surgery last Monday! I'm doing good, walking a bit more each day! Trying not to push myself yet, but I am so bored sitting at home! I haven't been in the kitchen much. But it's looking up!

My oldest daughter, Sarah, and my darling granddaughter, Emilee, are flying in tomorrow night to "take care of Nana"! Hopefully, I'll have recipes, and stories, to share with you about our experiences in the kitchen!

Broken Pasta in a Chicken Florentine Sauce

The sauce on this pasta dish is very mellow and light. Creamy. It allows the flavor of spinach, peas, and the chicken to shine through. I hope you like it.

1 pound of long pasta, broken into pieces (I used Bucati)

1-3/4 pounds chicken breasts, cubed

3tbs + 1 tbs olive oil

2 tsp butter

1 tsp +1tsp lemon juice

1/2 dried Italian seasoning

2 cloves minced garlic, divided

1 tsp flour

pinch of red pepper flakes

1/2 tsp salt

a good dash of pepper

2 c cream or milk (I used a combo of fat free half-n- half and low-fat milk)

1 c shredded white cheddar cheese

1/2 c finely grated Parmesan cheese

1-10 oz box of chopped frozen spinach, defrosted and squeezed dry

1 c frozen peas

salt and pepper to taste

In a bowl, add 3 tbs olive oil, 1 tsp lemon juice, Italian seasoning, 1/2 tsp salt, 1 clove minced

garlic, and hefty dash of pepper. Whisk well to combine. Toss the chicken into the marinade and set aside for at 15 minutes (if you're going longer, cover the chicken and put in the in refrigerator).

Fill a large stock with water and bring to boil for pasta. Heat a large skillet over medium high high and add your chicken. Cook chicken until browned and juices run clear (or 170 degrees) about 7-10 minutes, depending on chunk size. Drain on a paper towel. Set aside.

When water for pasts is boiling, add a good bit of salt and pasta. Cook according to manufacturer's instruction.

While pasts cooks, return skillet to the stove. Lower the heat to medium. Add 1 tbs olive oil and 2 tsp butter. When the butters almost melted add the remaining minced garlic and a pinch of red pepper flakes. Saute until garlic is soft, about 1 minute. Add 1 tsp lemon juice and mix in to combine. Add 1tsp of flour and cook for 30 seconds. Add 2 cups of cream, or milk. Stir to mix in flour. Allow this to come up to heat. Do not boil. Once the sauce is heated (steam will be coming off the top), add in your chicken, spinach, and peas. Cook for 3 minutes, until peas are heated through and chicken is warmed up. Add the cheeses and stir until melted. Taste and adjust the salt and pepper to your liking.

Toss with drained pasta.

Serves 5-7

TIP: To defrost the spinach, microwave for 2 minutes. Then place the spinach in the clean dish towel and trist the ends in opposite directions until you've squeezed out as much water as possible. This could be a good job for little hands!