Monkey Bread

We love making this for Christmas morning. It also has a pretty presentation so use this when you want to impress! Here is my niece, Morgan, making this at one of her visits to Georgia.

1/2 cup coarsely chopped pecans

18 Rhodes frozen dinner rolls

1 small box of Cook and Serve Butterscotch pudding

1/2 cup packed brown sugar

1/2 cup white sugar

1 tsp cinnamon

1 stick melted butter

Thoroughly grease bundt pan and sprinkle pecans on bottom of pan. Place rolls on top of pecans. (Some like to cut rolls into a few pieces.) In separate bowl, mix dry pudding, brown/white sugar and cinnamon. Sprinkle over rolls and pour melted butter over all. Put towel over pan and let rise for 8-10 hours. Bake @ 350 for 35 minutes. Cool for 10 minutes before turning over on serving plate.

Spinach Artichoke Dip

Jessie...you started this one, right? You made this a few holidays ago and remember Andrew having you make it 3 more times before the week was through?

10 oz frozen spinach (thawed and drained)
4 cloves roasted garlic*
1 can artichoke hearts (drained and chopped)
1/3 cup Parmesan cheese
1 cup shredded mozzarella
1 can Bertoli Alfredo sauce

*Roast garlic cloves in oven and smash with fork. Add all ingredients to oven safe dish. Bake @ 350 for 30 minutes or place all ingredients in crock pot.

Italian Crock Pot Chicken

My girlfriend, Claire, gave me this recipe when we made it for an Enrichment Night @ church. It was a huge crowd pleaser and other's enjoyed the simplicity of the ingredients. This is a perfect one to make if you need to let something cook all day because you are out and about :)

8 oz cream cheese
1 can cream of chicken soup
4 chicken breasts
Dry Italian dressing packet (I like Good Seasons)

Put chicken (frozen ok) and dressing packet with 1/2 cup water on HIGH in crock pot for 3 hours. Shred chicken; add soup and cream cheese to crock pot. Continue cooking for an additional hour. Serve hot over rice or egg noodles.