Cooking during the holidays means serving up traditional dishes the whole family loves. But sometimes, those popular treats take so much time to make and that can cause extra stress during an already busy time. That’s why we love featuring slow cooker recipes that take the fuss out of favorite meals and desserts and leave us free to cross off more items on the never-ending holiday to-do list.
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If you’re looking for something special to serve for a holiday breakfast, then you should take a look at the slow-cooker monkey bread recipe from the spice company McCormick. It looks so ooey and gooey that we can’t wait to try it, either!
Monkey bread is a pull-apart sweet bread traditionally served for breakfast or brunch. There are many varieties of monkey bread recipes that range from sweet to savory, but in this case, we wanted to focus on a classic version that is all sweet and has those warm spices we can’t get enough of during the holiday season.
A lot of monkey bread recipes call for using refrigerated biscuit dough, which really simplifies the process. But what we probably love the most about this recipe is how McCormick offers even more easy shortcuts that make a yummy monkey bread — all without the fuss of making bread dough from scratch or even turning on your oven. Who says kitchen cheats can’t be delicious?
To make this slow-cooker monkey bread recipe, you’ll need ingredients you probably already have on hand in your kitchen, like butter, brown sugar, granulated sugar and cinnamon, plus two cans of refrigerated biscuits.
You will also need no-stick cooking spray, a 6-quart slow cooker, a wide mouth glass jar, a saucepan, a resealable bag and a clean kitchen towel.
This slow-cooker monkey bread recipe comes together in just 2 hours, so you can whip up the ingredients, put it in the slow cooker and have a warm, gooey breakfast or brunch treat for the whole family quickly.
To make monkey bread in your slow cooker, you’ll need to start by spraying the inside of the slow cooker and the outside of the glass jar with cooking spray. Place the empty jar in the middle of the slow cooker — the jar is acting as the center column of a bundt pan, so you’ll place the dough around it inside the slow cooker.
Next, melt the butter in the saucepan, and then add brown sugar. Stir to combine and then set aside.
You’ll dump the cinnamon and granulated sugar into a resealable bag, then cut each biscuit into six pieces and drop them in the bag and shake to coat them with cinnamon sugar.
The recipe calls for placing half of the coated biscuit pieces in the slow cooker, then drizzling the butter-and-sugar mixture over the biscuit pieces inside the cooker. Then, add in the remaining biscuit dough, including any leftover cinnamon-sugar mix, and pour the remaining butter mixture into the slow cooker.
You’ll cover the slow cooker with the towel and then the lid, then cook on high for an hour, then remove the slow cooker insert and rotate for even cooking before you cook it another hour.
We’re pretty sure this monkey bread won’t last long, so you might want to stock up on supplies to make more!
This article originally appeared on Simplemost.com and was syndicated by MediaFeed.org.
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19 healthy instant pot recipes the whole family will love
I use my Instant Pot constantly, so I’m always looking at new recipe ideas. But so many of them use boxed and packaged, processed foods that are totally unhealthy! I’m sure some of you have seen them too. So I thought I’d put together a list of healthy, clean eating recipes you can make in your Instant Pot!
Just like with a slow cooker, an Instant Pot cooks meals that are only as healthy as the ingredients you put into it. You could make a very unhealthy soup with tons of packaged, processed ingredients, or you could use real-food, healthy ingredients for a healthy soup. It’s all about what you put in it that matter most. So yes, if you use healthy ingredients, cooking in an Instant Pot is very healthy!
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Yes, no and it depends. When Instant Pots first came out, everybody raved about these super short cooking times. Usually anything from 1 to 10 minutes! Technically, the weren’t lying. The cook times on an Instant Pot CAN be that short. But what they forget to mention is the amount of time it takes to come to pressure and to release pressure if the recipe calls for a “Natural Release”.
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This will depend on the temperature (fresh or frozen) of the food and quantity (how much food you put into the pot). It can take anywhere from 5 minutes to 30 minutes. So be sure to read through the recipe before you start making it so you can gauge how long the recipe will really take.
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This one depends on the recipe as well. Some will call for a “Quick Release”. Meaning, you can open the valve and release all the steam quickly. This will take about 1-2 minutes approximately. (Please don’t burn yourself on the steam!)
If a recipe calls for a natural release, it will (or should) always give you a time for this. Often, I see a natural release of anywhere from 10 to 30 minutes. Meaning, you don’t do anything. Once the cooking is done, you simply let it sit for the number of minutes indicated in the recipe. You will see the count down on your IP timer. Just be aware that there could still be steam in the pot. So once the natural release time is over, you’ll still want to open the valve BEFORE you open the lid. Otherwise, you could experience the explosion of a pressure cooker lid being shot off the cooker by the steam.
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- Instant Pot Detox Vegetable Soup by Recipes From A Pantry
- Easy Instant Pot Pepper Steak by The Girl On Bloor
- Instant Pot Fajitas by Little Sunny Kitchen
- Instant Pot Salmon by Savory Tooth
- Caramelized Onion Mushroom Kale Crustless Quiche by Wholesome Yum
- Chicken Vindaloo by Piping Pot Curry
- Instant Pot Quinoa Taco Bowls by Simply Happy Foodie|
- Instant Pot Summer Soup by Pinch Of Yum
- Fesenjan (Persian Pomegranate Chicken) by A Calculated Whisk
- Instant Pot Smothered Pork Chops by Beauty And The Foodie
- Vegan Lasagna Soup by Vegan Richa
- Instant Pot Frittata by Monday Is Meatloaf
- Instant Pot Dal by Recipes From A Pantry
- Egg Roll In A Bowl by Melanie Cooks
- Prawn Linguine Pasta by Little Sunny Kitchen
- Instant Pot Meatballs by A Calculated Whisk
- Instant Pot Cabbage Side Dish by Simply Happy Foodie
- Red Wine Beef Stew by Sidewalk Shoes
- Instant Pot Greek Chicken by Noshtastic
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Want more great recipes for clean eating? Check out the author’s book, Clean Eating Freezer Meals.
This article originally appeared on TheGraciousPantry.com and was syndicated by MediaFeed.org.
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