Easter Pink Peep Monkey Bread

I saw this recipe on the show in Utah, Good Things Utah, and I made it for my family while they were here visiting the day before Easter. It was very sweet and yummy and gooey, but I didn't get a picture of it. I think it's a fun holiday keeper!

Peep Monkey Bread

2 cans (16.3 ounces) reduced fat buttermilk biscuits (or homemade recipe)

1 cup white sugar

A few drops of Red food coloring

18 pink marshmallow Peep bunnies

1/3 cup butter

1 teaspoon pure vanilla extract

 

Preheat oven to 350 degrees F. While the Oven is warming up, grease bundt pan.

Put sugar in plastic bag, add a few drops of red food coloring and shake.  Add more food coloring until desired color is reached (pink!)

Cut off the black parts (eyes and noses) off of the peep bunnies.  Place bunnies and butter in a microwave-safe bowl.  Microwave on low for 2 ½ minutes.  Stopping and stirring every 30 seconds.  Remove from microwave when you have reached a runny consistency. Add vanilla.

Open the can of biscuits.  Cut each biscuit into quarters.  Dip each biscuit piece into the bunny mixture and then roll in pink sugar. Place finished pieces into the bundt pan.

Bake at 350 degrees F  for about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Mini Shepherd's Pie

These are biscuits filled with mashed potatoes and meat, and then topped with cheese. I was really happy with how these turned out when I made them. They turned out pretty perfect even though I had never made them before. I was nervous about the biscuits turning out and I was afraid I was going to burn them or they were going to turn out doughy. But they didn't. Phew! These have a lot of flavor and they are fun to make. It's a neat creation. Adam and I ate about two each last night because they are fairly rich from the biscuits.

Mini Shepherd's Pie

1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
        (I also included chopped red bell pepper for added flavor and color)
2 tablespoons chopped fresh parsley leaves (I used dried parsley)
1 tablespoon chopped fresh rosemary leaves (I used dried rosemary)
1 1/2 cups leftover mashed potatoes (I used a pouch from a box of Betty Crocker Roasted Garlic Mashed Potatoes and it took me less than 5 minutes to make and I didn't need the next two ingredients)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar

Preheat oven to 425 degrees F.

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. 

(I took a spoon and futher molded the biscuits into a bowl shape after I baked them half way.)

Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined. 

 Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder. (Or just cook up the box potatoes)

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. 

 Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.