93 refrigerator monkey Recipes

refrigerated biscuits (10 count each), butter, melted, sugar, cinnamon, chopped nuts (optional)

white sugar, ground cinnamon, refrigerated biscuits, separated and cut into quarters, apples, peeled, cored, and chopped, margarine, brown sugar

butter, onion, chopped, shortcut bacon, grated parmesan cheese, refrigerated buttermilk biscuits, melted butter

granulated sugar, cinnamon, red chili powder, pillsbury grands refrigerated buttermilk biscuits, butter, brown sugar, cayenne pepper

butter, melted, garlic powder with parsley (lawry s is best), refrigerated buttermilk biscuits

shredded parmesan cheese, fresh basil, chopped, fresh rosemary, chopped, garlic, minced, butter, melted, tubes refrigerated buttermilk biscuits

sugar, ground cinnamon, pillsbury grands refrigerated buttermilk biscuits, walnuts, chopped if desired (optional), raisins , if desired (optional), brown sugar , packed, butter or 3/4 cup margarine, melted

pillsbury grands! homestyle refrigerated buttermilk biscuits, cinnamon, white sugar, butter, brown sugar , firmly packed into the measuring cup, pecans

brown sugar, butter, cubed, tubes (12 oz each) refrigerated flaky buttermilk biscuits, sugar, ground cinnamon, cream cheese, cut into 20 cubes, chopped walnuts

count) cans refrigerator biscuits, granulated sugar, brown sugar , packed, cinnamon, butter

butter, softened, garlic powder, dry mustard, refrigerated can biscuit dough, parmesan cheese

brown sugar, butter, cubed, tubes (12 oz each) refrigerated flaky buttermilk biscuits, sugar, ground cinnamon, cream cheese, cut into 20 cubes, chopped walnuts

granulated sugar, ground cinnamon, refrigerated biscuits, butter or margarine melted, brown sugar

refrigerated buttermilk biscuits, sugar, cinnamon, vanilla ice cream, oleo, brown sugar, white sugar

maple monkey loaf, all-purpose flour (4 1/2 to 5 cups), sugar, rapid rise yeast, salt, milk, water, butter or margarine, eggs, maple syrup, chopped walnuts, in large bowl, combine 2 cups flour , sugar, undissolved yeast and salt. heat milk, water and 5 tbsp butter until very warm (120o to 130of); stir into dry ingredients. stir in eggs and enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. cover; let rest on floured surface 10 minutes., divide dough into 32 pieces; roll into balls. melt remaining 3 tbsp butter; dip balls in butter. in bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. repeat layers. top with remaining 1/3 cup syrup. *cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes., bake at 375of for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. cool in pan on wire rack for 10 minutes. invert onto serving plate., notes : *cool rise method : shape loaf as directed. cover tightly with plastic wrap; refrigerate 2 to 24 hours. to bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. bake and cool as directed.

butter, melted, garlic clove, minced, dried parsley flakes, minced chives, dried basil, dried oregano, tubes (12 oz each) refrigerated buttermilk biscuits

sugar, cinnamon, cream cheese, refrigerated buttermilk biscuits, butter, brown sugar, pecans, chopped

tubes (7-1/2 oz each) refrigerated buttermilk biscuits, sugar, ground cinnamon, butter, melted, brown sugar