Monkey Bread

Monkey Bread

As the name suggests, this is such a fun recipe for families and especially kids. One treat I really get down about my son missing out on is cinnamon rolls. I've tried a lot of recipes out there using rice milk, dairy free margarine and dairy free frosting, but I'm telling you right now that I will never fuss with those methods again. This monkey bread has the same flavor as a cinnamon roll, but is easier and funner to eat. The entire time my 3 1/2 year old son was devouring his 4 pieces he kept saying, "I LOVE monkey bread!" "This monkey bread is YUMMY!" "Monkeys love monkey bread!" "If you leave a trail of bread and raisins monkeys will eat it all up." I will even admit that after eating the first batch in one day I made another one the next day because he begged me to, and I love seeing him really enjoy something dairy free.

*Notes for success: Make sure you use a bunt cake pan and NOT an angel food cake pan (or two piece) or all of the sauce will leak out of the bottom. You might think it would be easier to just pour the sauce over the top of the pieces in the pan, but they won't get fully coated and they also won't pull apart as easily as when each piece is coated seperately. I made the dough in a bread machine and it turned out perfect, but you can also make it by hand.

Monkey Bread

Recipe adapted from Darren & Debbie @ allrecipes.com

1 cup water
2 tablespoons dairy free margarine, softened
1/4 cup white sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
2 1/2 teaspoons active dry yeast
1/2 cup dairy free margarine (or butter if you don't have allergies)
1 cup packed brown sugar
1/2 cup raisins

1. Combine warm water (110 degrees) and yeast in a large bowl and let stand 10 minutes until foamy. Add margarine, sugar, cinnamon and mix. Add the salt and then the flour. Once the dough starts pulling from the sides of the bowl, take it onto the counter and knead. Put back in the bowl and put in a warm spot to rise until it doubles in size, about 1 hour. After an hour, punch down. *In a bread machine, add the first 7 ingredients in order (or how your manufactor indicates). Make sure no liquid comes in contact with the yeast. Select dough cycle and press start.


2. When dough is complete, place dough on floured surface and knead 10 to 12 times. Roll out about an inch thick and cut dough into 1 inch chunks (use a pizza cutter)


3. In a medium saucepan on low heat, melt 1/2 cup of margarine, stir in brown sugar and raisins and stir until smooth over medium heat. Remove from heat.


4. Drop one chunk at a time into the butter sugar mixture. Using tongs or fork, heavily coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot for 15 to 20 minutes.


5. Bake in a preheated 375 degree F oven for 20 to 25 minutes or until golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Don't cut! The pieces just pull apart. Serve warm and enjoy!

*You can also buy refridgerated biscuit dough (about three 12 ounce pkgs), cut them up and then coat them in a cinnamon and sugar mixture before dunking them into the sauce.

Italian Chicken and Tomato Pasta Toss

Okay so I know I've been slacking on my dishes lately, but between swim lessons and getting our yard landscaped, quick and easy is about all I have time to do! Besides that- if a dish takes 20 minutes, looks beautiful, and tastes like quality Italian food, then why should you bother with doing it any other way? This meal is exactly that- and it looks so pretty to entertain with too. I bet it would look even prettier with fresh basil, but I used dried. I'm also trying to get my family onto whole wheat pasta, but for now I'm doing half whole wheat and half regular and they don't even notice. :)

Italian Chicken & Tomato Pasta Toss

Recipe adapted from Kraft Foods

4 cups medium curly egg noodles, uncooked

1 Tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups grape or cherry tomatoes, halved

1/3 c Balsamic Vinaigrette dressing (Kraft or any variety)

2 cloves garlic, minced (or about 1 tsp garlic powder)

1/2 cup chopped fresh basil (or 2 Tbsp + 2 tsp dried)

1/4 cup grated Parmesan Cheese (as the recipe calls for, but optional)

Cook noodles as directed. Meanwhile heat oil in large nonstick skillet on medium high. Add chicken and cook for 6-10 minutes or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 more minutes or until heated through. Add basil and stir to combine. Drain pasta. Toss with chicken mixture and sprinkle with cheese if desired.

Spaghetti and Meatballs

I had to post this recipe for those with egg allergies because the meatballs don't have any eggs, yet they hold together perfectly. I lived for years without breadcrumbs because most of them contain dairy, until I finally learned that all you have to do it toast your own bread in the oven and chop them in a food processor (I know, pretty pathetic!). Also this recipe includes homemade spaghetti sauce, but if you want to use canned, by all means do so. I bought a case of Hunts spaghetti sauce, so they ended up being only .79 cents a can. For me it's much more economic just to use store bought!

Spaghetti with Meatballs
Recipe adapted from The Complete Cookbook

1 pound lean ground beef

1/2 cup fresh breadcrumbs

1 Tbsp onion flakes or 1/4 cup chopped onion
1 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp dried oregano
1/4 cup flour
2 Tbsp olive oil

Combine beef, breadcrumbs, onion, garlic, Worcestershire sauce and oregano. Use hands to mix well. Roll into balls and dust lightly with flour. Shake off excess flour. Heat oil in pan and cook meatballs in batches turning often until browned all over. Drain well. Heat the sauce (below or use your own recipe or jar) to a boil. Add meatballs. Reduce and simmer for 15 minutes, turning meatballs once.

Sauce:
2 (13 oz) cans diced tomatoes-pureed
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 Tbsp tomato paste
1/2 cup beef stock
2 tsp sugar

Heat the oil in a frying pan. Add the onion and cook until soft and lightly golden. Add garlic and cook 1 more minute. Add pureed tomatoes, tomato paste and beef stock. Add sugar and stir to combine. Bring to a boil and then add the meatballs.