Monkey Muffins

A nice little spin off of Monkey bread.  Tastes almost like McDonald’s Cinnamon Melts (which, by the way, are to die for!).

Enjoy!  I know I'll be eating a whole pan by myself.  Don’t be alarmed if next time you see me, I weight a extra few pounds.

Monkey Muffins

Ingredients:
2 cans refrigerated biscuit dough (I use buttermilk ones) – cut into thirds
2 cubes of butter
sugar
cinnamon
1 can Sweetened, Condensed Milk

Preheat oven to 375 degrees.  Add 1/2 teaspoon of butter into each muffin tin.  Sprinkle 1 Tsp of sugar and about 1/3 tsp of cinnamon on top of each butter pat.  Place each biscuit (cut into thirds) into each muffin tin.  Top with an additional 1/2 teaspoon of butter.  Sprinkle with 1/4 teaspoon of sugar and sprinkle of cinnamon.  Put in oven for 15 minutes or until golden and bubbly.  Remove from oven and immediately generously drizzle the sweetened condensed milk over the top of each one.  Allow rolls to sit for a while to absorb the milk.  Scoop out with a spoon and ENJOY!

Pico de Gallo salad/salsa

Another recipe using all the goodness from our latest Bountiful Basket (Mexican Basket).  I thought it needed more, but DarRell scarfed it down and asked for more, so it must be that good!

Pico de Gallo salad/salsa

Ingredients:
2 whole tomatoes, chopped
1/2 bunch cilantro, chopped
1/2 whole red onion, chopped
1 whole lime, juiced
1 can (15 oz) corn, drained
1 can (15oz) black beans, drained and rinsed
1 whole jalapeno, finely diced

combine all ingredients in a large bowl, plus salt and pepper to taste, and refrigerate to chill.  Serve with chips, on it’s own, or as a topping to whatever you want.

Green Salsa (Salsa Verde)

Another product from the yummy goodness from Bountiful Baskets.  A week or so ago, I ordered the Mexican Basket that came complete with tomatillos, cilantro, limes, peppers, onions, etc.  First thought that came to mind was making salsa.  I found this recipe through their message board, and turns out, is VERY yummy.

Green Salsa

Tomatillos (I used every last one that came in my basket, I think there were about a dozen or so in it?)
2 limes
cilantro – to taste (i think i used about 1/2 bunch, maybe less)
4 peppers – I believe they were possibly Serrano's or Anaheim
1 jalapeño
1/2 large onion
2-4 cloves garlic (I tend to use more garlic than needed)

Peel skins of tomatillos, wash, and pat dry.  Toss the tomatillos with olive oil and roast at 425 degrees until brown.

*option – you may broil your peppers until blackened.  Cover for a few minutes
and then peel off the black skins.

Process all ingredients in a food processer or blender until smooth.

*for a creamier sauce/dressing:  Emulsify some olive oil in it (optional) and add 1/4 cup(ish) of sour cream

Dilly Beans

Thanks to Pat, I’ve fallen in love with bottled dilly beans.  However, my new addition to the garden (the beans!!!) are not even close to being ready for bottling.  Recently, in the last two baskets from Bountiful Baskets, we’ve gotten green beans!!!  Dying to get my hands on more dilly beans, I did a search for them and found a fresh version.  Although they aren’t as good as the bottled kind, they’ll totally do (I’ve even been known to eat them for breakfast… shhhh, don’t tell anyone).

DILLY BEANS

Ingredients: 
- 1 1/2 cups water
- 2 cups whole fresh green beans (ends trimmed and cut to bite size)
-  2 Tbsp chopped fresh dill weed 
- 1/4 cup thinly sliced onion 
- 1/3 cup white wine vinegar 
- 2 tsp canola oil
- 1/2 tsp sugar
- 2 cloves garlic, slice (i use at least double that)
- 1/8 tsp crushed red pepper flakes

In a 2 quart saucepan, heat water to boiling.  Add beans.  Cover and cook about 3 minutes or until bright green bust still crisp; drain. 

In a medium bowl, toss beans, dill weed, and onions

In a 1 quart saucepan, mix vinegar, oil, sugar, garlic, and red pepper flakes.  Heat to boiling, reduce heat.  Simmer uncovered 2 minutes, stirring occasionally.  Pour over green beans; mix well.

Cover and refrigerate 20 minutes or until serving.