Monkey Bread

Monkey Bread

Recipe By: Louise
Serving Size: 6
Categories: Snacks, Breads
--------------------------
2 cans canned biscuits
1+1/2 tablespoons ground cinnamon
1+1/2 teaspoons ground nutmeg
2/3 cup sugar
3/4 cup pecans -- chopped fine

1/2 cup margarine -- melted

1/2 cup brown sugar
1 tablespoon dried apricots -- minced
1 tablespoon seedless raisins -- chopped
1/2 teaspoon orange peel -- grated
-------------------------------------
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits or cans of 5 giant-sized.
--------------------------------------

1. In small bowl, mix the spices and sugar. Mix the chopped raisins, minced apricots and chopped nuts in another bowl. Place the nut mixture into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan.

2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep stacking until all are used.

3. Melt the margarine; add the brown sugar and orange zest. Pour this very carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes, checking after 15 minutes.

4. Invert onto serving dish immediately. Serve warm.
----------------------------------------------------
Serving Ideas : Serve with coffee or hot chocolate.

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl
Recipe By : Louise
Serving Size : 10
Categories : Appetizers
---------------------------
2 cups sour cream
1 envelope ranch salad dressing mix
1 package spinach, frozen -- chopped, thawed
1/4 cup chives (dried)
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 loaf round bread
Crackers, Melba toast, or Raw Veggies
---------------
1. In a bowl, combine first six ingredients. Chill for at least 1 hour.
2. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and crackers around it and serve immediately. Yield: 10 to 15 servings.

Guacamole

Guacamole
Recipe By : Louise
Serving Size : 8
Categories : Appetizers, Mexican
---------------------------------
3 whole avocados
1 tablespoon onion -- minced
2 whole jalapeno peppers, canned -- seeded (optional)
1 whole fresh tomatoes -- chopped
1 tablespoon chopped parsley
1/2 teaspoon coriander
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon fresh lemon juice
1 dash hot sauce
1 tablespoon sour cream
--------------------------------
1. Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth.
2. Add remaining ingredients, blend well, and adjust seasoning to taste.
---------------------------------
Serving Ideas : Serve as a dip with tortilla chips.

 
 
 
 
 
 
 
 
 
 
 
 

Fresh Mexico: 100 Simple Recipes for True Mexican Flavor