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Monkey Bread

Jim's Monkey Bread

4 cans (10 biscuits in each) refrigerated buttermilk biscuits
1 1/2 sticks of butter/margarine
3 cups brown sugar
4 tbsp. cinnamon

Combine the brown sugar and cinnamon, divide the mixture in half and put it into two separate bowls. Melt one stick of butter in a small pan over low heat. Tear each biscuit into three pieces and roll into balls. Dip the balls in the melted butter and then into one bowl of the sugar mixture. Coat evenly. Put them into an un-greased 9 by 13 baking pan. Meanwhile melt over low heat the second 1/2 stick of butter. Pour the butter into the second bowl of brown sugar and cinnamon. Mix well. Pour over the coated balls. Bake for 30 minutes in a 350* oven. Turn oven off. Let pan sit for 5 minutes and then flip out onto a serving plate. Cool before serving.

Norma's Baked Salmon

1 can pink salmon
2 eggs
1 pkg. saltine crackers
1 3/4 - 2 cups milk
breadcrumbs
butter

Open salmon into a greased baking dish, remove bones. Crush crackers and add to salmon. Beat eggs with 1 cup of milk, pour over top and mix. Add remaining milk until moist. Sprinkle with breadcrumbs and dot with butter. Bake at 350* covered with foil for 30 minutes. Remove the foil and bake an additional 15 minutes.