Monkey bread, fruit salad with honey poppy seed dressing - KMSP-TV

Breakfast, anyone? Monkey bread, fruit salad with honey poppy seed dressing

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Easy monkey bread

4 cans (7.5 ounces) refrigerated biscuits (Get a 4 pack! It's usually cheaper!)
1 cup brown sugar
1 ½ sticks butter
½ cup white sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees and spray a bundt or tube pan with cooking spray. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, and then turn out onto a plate. Pull apart and enjoy!

Fruit salad with honey poppy seed dressing

½ cup honey
¼ cup pineapple or orange juice
¼ cup vegetable or canola oil
2 teaspoons poppy seeds
8 to 10 cups assorted fresh fruit

Shake up first 4 ingredients in a jar. Shake well until it starts to thicken. Right before serving toss dressing with fresh fruit. You may not need all the dressing. Extra dressing keeps in the fridge for up to a week.

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