On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
When all the kids were still home, I used to make special weekend breakfasts at least twice a month. As weekends could be just as busy as the rest of the week, I would sometimes turn to a fast and easy recipe that quickly became a family favorite--and one of the first things my daughter Amanda learned to cook on her own.
MICROWAVE MONKEY BREAD
1 can of refrigerator biscuits (the round shape, not croissant)
3 tbsp. butter
1/3 c. brown sugar
1 tbsp. water
1 tsp. cinnamon
Optional: a handful of raisins, craisins, nuts, or chocolate chips
Add butter, brown sugar, water, and cinnamon to a microwave-proof dish (I use an 8 or 9 inch glass pie plate for this). Microwave about 45 seconds to 1 minute until everything melts together; stir. Sprinkle nuts/raisins/etc around the mixture if using, avoiding center. Separate biscuit dough and cut each circle into 4 pieces. Arrange in a circle on top of butter mixture, leaving center empty. Microwave for 2- 2/12 minutes until no longer doughy. Let cool cool minutes. Turn upside down onto plate and serve.