Monkey Bread Muffin Cups

makes 6 jumbo muffins

Preheat oven to 350 degrees

Ingredients:

2 tubes of biscuit dough (I like Pillsbury) (20 biscuits in total)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar


Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup) In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through. Best when hot and fresh out of the oven!

I like to drizzle with icing (optional)

Enjoy!

Lemon Cream Cookies

 

makes about 2 1/2 dozen cookies

Ingredients:
1 box lemon cake mix
1 large egg
zest and juice from 1 large lemon
1 8 ounce container cool whip
confectioners’ sugar

Mix the cake mix, egg and the lemon zest and juice until evenly distributed. The batter will be crumbly. Fold in the cool whip until well combined. It will be sticky. Chill in the fridge for 1 hour. Scoop the batter into desired size and roll in the confectioners’ sugar. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 8-10 minutes or until lightly golden.

Enjoy!