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Monkey Bread

Rated: two opposable thumbs up

16 servings

• 4 cans refrigerated biscuit dough
• 11/2 cups sugar
• 1 tablespoon cinnamon
• 1/2 cup raisins (optional)
• Nuts (optional)
• 1 1/2 sticks butter

Preheat oven to 350 degrees. Cut biscuits into quarters. Put 3/4 cup of the sugar and the cinnamon in a large zip-top bag. Shake the rolls in the sugar mixture one can at a time. Put in a bundt pan. Layer raisins or nuts with the biscuits as desired.

Put the remaining 3/4 cup sugar and the butter in a pan; heat on low heat to melt butter. Pour butter mixture over the rolls in the bundt pan. Mix gently to distribute the butter. Bake for 30 minutes. Cover with foil and bake for 15 more minutes. Flip out when done. Beware of the excess melted butter.

This is a very quick and easy way to make a special treat, which can be eaten for breakfast or dessert. I added a little wheat germ to give it a nutty taste, but if you don't have any, the recipe will work fine without it. I changed the method slightly, so every little nugget would be covered with all the goodies.

I cut 40 biscuits into 4 pieces each, so I calculated that each serving would be about 10 nuggets. Each nugget has about 23 calories and half a gram of fat.

Per serving: 333 calories, 16 g fat, 23 mg cholesterol, 677 mg sodium, 46 g carbohydrates, 4 g protein, 1 g fiber.

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