Powdered sugar

Kick Butt Gorilla Bread

Ingredients:
1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 – 12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts or pecans

Directions:
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

* I drizzled a powdered sugar glaze over the gorilla bread before serving to make it that much better Ü (powdered sugar, vanilla extract, butter and milk) mix together until it’s the consistency you want, drizzle over warm bread and serve.

* If you don’t know what Gorilla Bread is, it’s really just a mega version of Monkey Bread. If you have never made it then you don’t know what you are missing. Monkey Bread is a sticky, gooey pastry served as a breakfast treat. Gorilla Bread has a ooey gooey cream cheese center sure to please.

Recipe Submitted by Tina Butler
Email: tinabutler@sbcglobal.net
Website: http://tinamommyx3.blogspot.com/

Powdered sugar

Kahlua Kreme Kandies

Ingredients:

2/3 cup heavy cream
1 pound baking chocolate, chopped into small pieces
1/3 cup Kahlua
1 pound confectioners’ sugar

Instructions:

Place the heavy cream in a heavy sauce pan.  Place the pan over medium heat and bring the heavy cream to a boil.  Place the chocolate in glass mixing bowl.  Pour the hot cream over the top of the chocolate.  Use a wooden spoon and stir until the chocolate has completely melted and the mixture is smooth. Once smooth add the Kahlua.  Cover the bowl and allow standing over night.  This can be refrigerated for up to 2 weeks before making the candy.  Use a melon ball scoop and scoop out balls of the chocolate.  You can make them rounder by using your hands to form a better ball.  Place the candy on a piece of wax paper.  When all the candy has been balled place them in an airtight container in the refrigerator to harden slightly.  Roll the candies in the powdered sugar when ready to eat or give away as a gift.  These can also be rolled in chopped nuts if you prefer a not so sweet candy.

Powdered sugar

Frosted Banana Bars

Frosted Banana Bars

2 Cups sugar

1/2 C margarine, softened

3 eggs

1 1/2 C mashed very ripe bananas (I use 4)

1 tsp Vanilla

1 tsp baking soda

2 C flour

Cream sugar, margarine and eggs. Add vanilla, baking soda then bananas and flour. Pour into a greased 13×9 inch pan. Bake 350 degrees for 25 minutes. Cool well then frost

Frosting

4 C powdered sugar

8 oz cream cheese, softened

1/2 C margarine, softened

2 tsp vanilla

These need to be chilled and kept in the refrigerator but they wont last long

I use only half the frosting on mine and save the rest of the frosting for my next batch