In honor of Mother’s Day I am sharing 2 recipes that remind me of my Mommy. Anytime we were having a special breakfast she would make Monkey Bread. Mom would mix it up depending on the holiday. Sometimes she would add jams, cream cheese, nuts, coconut, or chocolate. You just never knew what you would be getting…but you did know it would taste amazing!
Me, Mom and Caytie
Fran’s Funky Monkey Bread in a Pot
4 small flower pots
4 pieces of parchment paper
16 frozen dinner roll dough, thawed
1 cup sugar
1 tablespoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1 stick unsalted butter, melted
Preheat oven to 350 degrees and then once it reaches them turn it off. To prepare flower pots for baking, rub the insides of the pot with vegetable shortening. Trace the bottom of the pots and cut out circle. Place the circles in the bottom of the pots. To assemble the monkey bread pots: Cut 4 dinner roll dough in half. Roll each piece of dough in butter, then cinnamon sugar and place each piece in the pot. Sprinkle with 2 tablespoons chocolate chips and pecans. Repeat for each pot. Place pots on baking sheet and put in the warm oven to rise for 1 hour. Once the pots have risen, remove from the oven and reheat the oven to 350 degrees. Put the pots back in the oven and cook for 20 minutes or until golden brown. Remove from the oven and serve!
Every Mother’s Day I remember eating cake. Mom loved a sheet cake. I do not know exactly why except that she liked things to be easy. It was also the days before canned frosting. So, I assume it was just quicker to make a layered sheet cake than frost big cake. But I am only guessing. Here is my twist on a simple sheet cake that is sure to wow the Mom’s out there!
Strawberry Lemon Cake
1 Duncan Hines lemon chiffon cake, prepared according to package
zest of 1 lemon
1 cup sour cream or greek yogurt
1 jar Braum’s strawberry topping, warmed
1 tub Cool Whip
1 1/2 cups Ready to Eat Cheesecake Filling
Prepare cake mix according to package. Add the zest of one lemon and 1 cup sour cream. Cook the cake in a 9×13 cake pan till cooked through. Poke holes in the warm cake and then pour the warmed strawberry topping over the cake. Allow the cake to cool and then cover and place in the refrigerator overnight. To make the frosting: stir together the cheesecake filling and cool whip till combined. Spread over the cake and chill. Garnish with lemon slices.