I’m doing really well with our menu board and meal schedule. It’s so cool to know exactly what we’re eating and that I have all the groceries we need to make each meal.
As I travel through magazines, I love to pull out new recipes. This particular recipe came from one of those Kraft magazines that came in the mail. It’s a little twist on your traditional Monkey Bread recipe. We really enjoyed it, so now it’s our Sunday morning breakfast on our two week rotation.
The thing that makes these different is that each biscuit is filled with a little dollop of cream cheese. I prepared mine in little pyrex dishes so it was simple and quick with an easy clean up. Here’s the recipe.
3/4 cup chopped pecans
1/2 stick melted butter
1/3 cup pancake/maple syrup
1/2 cup sugar
1 tsp cinnamon
2 cans refrigerated biscuits
1 pkg cream cheese
Spray your pyrex dishes with a little oil spray then sprinkle pecans into cups evenly. Add a little butter to each dish. Mix remaining butter, syrup, sugar and cinnamon together and set aside. Cut cream cheese into squares. (My family thought ours were too heavy on the cream cheese so consider using 4 oz of the cream cheese instead of the whole 8 oz).
Roll out each biscuit slightly. Tuck the cream cheese inside two slightly flattened biscuits and seal the cream cheese block inside. Drop into pyrex bowls. After all ten bowls are filled, evenly distribute your butter/sugar mixture through the bowls and bake at 400 for 20-30 minutes.
This is so delicious!
I hope you’ll try them and enjoy!!