Bundt Pan Monkey Bread

 

I got my aunt's recipe for this but decided to make a couple changes.  I loved that her recipe had homemade dough for the bread.  I've usually only seen this recipe with canned biscuits or frozen roll dough so I was super happy to get this recipe.

Add 1 1/4 cup warm water to 1 TBL yeast.  Mix well and add 1 tsp salt, 1/4 cup sugar, and 1 egg.  Add 2 cups flour and mix.  Add 1 1/2 - 2 cups more of flour.  Cover and let raise.  Make small dough balls (I had to add a bit more flour to my dough at this time because the dough was so sticky) and roll each ball in cinnamon and sugar mix.  Place in greased bundt pan.  Melt 1/2 cup butter in a pan.  Add 1 cup brown sugar and mix well.  As it starts to boil, add about 1/4 cup of milk.  Stir in chopped nuts (if desired).  Pour over dough.

Bake at 400 degrees for 25-30 minutes.  

I covered the dough and placed it in the fridge to bake the next morning.  It raised a lot in the fridge but it still worked out just fine once I cooked it.

Green Chicken Enchilada Soup

 

One of my co-workers makes this soup when we have soup days.  It's delicious.  I made it myself finally when we decided we wanted a chicken tortilla soup this week.  I made it in my crockpot.

Place chicken (abt 2 1/2 lbs), a 28 oz can of green enchilada sauce (I did mild this time.  Next time I would do medium), and 24 oz of chicken broth in a crockpot.  Cook on low for 6-8 hours.  Shred chicken.  Note to self:  I took it out and shredded it using my kitchen aid.  I did it a little too much so the chicken was a little mushy as it sat.  So next time I will cut it or not shred it as much.  Add the chicken back into the juices in the crockpot along with 1 cup milk, 1 can of corn (drained), 2 cups monterey jack cheese, 4 oz. cream cheese (cubed and softened), and 6 oz. green salsa.  Turn to warm and stir.  To our bowls, we added avocado, cilantro, and crushed tortilla chips.  Delicious!  Next time I will definitely add a can of green chilies at the end.  We needed a bit more kick!