Friday, November 05, 2010

Art-Full Horizons Jolly Jumpstart Blog Hop - Day 5

Welcome to the Art-Full Horizons 
Jolly Jumpstart
 Blog Hop!

Check out all of the fabulous holiday-themed projects, gift ideas, and more from our wonderful Blog Hop Contributors from around the world!!
  1. Art-Full Horizons
  2. Tammy Inman
  3. Nan Paturzo
  4. Robyn Weatherspoon
  5. Mykle Parker
  6. Sherry Mendoza
  7. Robin Redd
  8. April Meeker
  9. Erin Bassett
  10. Jennifer Clark
  11. Jennifer Edwardson

Here's how it works:
  1. Hop through each of the blogs listed above to get fabulous holiday inspiration. If you are starting at a blog in the middle of the Hop, please start back at the Art-Full Horizons blog.  You should be arriving here from Erin's blog.
  2. Leave a comment on each blog hop post in the list above between now and November 7, 2010.
  3. Enter to win our giveaway by doing any of the following. For each thing you do, you will be entered into the drawing one more time:
  • Leave a comment on the Art-Full Horizons blog hop post between now and November 7, 2010.
  • Join the Art-full Horizons email list (fill out the form in the left hand column on the A-H blog).
  • Become a follower of the Art-full Horizons blog! Just click the "Follow" button in the lower right column on the A-H blog.
  • "Like" the Art-Full Horizons Facebook Page.
  • Join the Art-Full Horizons Facebook Group.
  • Share about this Blog Hop on your own blog, posting a link to the Art-full Horizons blog.
  • Share about this Blog Hop on Facebook, posting a link to the Art-full Horizons blog.
  • Share about this Blog Hop on a message board or forum, posting a link to the Art-full Horizons blog.
  • U.S. entries only please

To let us know you've done these things, please return to the first Art-full Horizons Jolly Jumpstart Blog Hop post and leave a comment for each thing you did, i.e. one comment for posting on each blog, another comment for posting on facebook, and another comment for joining our email newsletter. Please note: if you post it all in one comment, it will only count as one entry, so be sure to post EACH ENTRY as a separate comment.

On November 8, 2010 we'll choose the winners using the Random Integer Generator from U.S. entries only please.


Today, here on Party of Five, I'd like to share with you one of my favorite holiday recipes!!  Actually, to be honest, this recipe is one of my favorites all year round...but Christmas would NOT be Christmas without my mom's special version of monkey bread!  Now, before you stop reading...I know there are a LOT of monkey bread recipes out there, and most people make it in generally the same way.  But THIS recipe is different.  I promise!  And the difference is what makes it special - AND what makes it SO. UNBELIEVABLY. CAN'T. STOP. EATING. IT. YUMMY.  Really.

1 bag of 24 frozen dinner rolls (the yeast kind - like Rhodes brand)
1 3 3/4 oz pkg (the small one) box of butterscotch pudding mix (NOT instant!)
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon

PREPARE THE NIGHT BEFORE for a yummy breakfast or brunch!!  Spray a tube or bundt cake pan with non-stick spray.  Arrange FROZEN rolls in the greased pan and sprinkle the DRY pudding mix over the rolls.

Melt butter, brown sugar, and cinnamon in a small saucepan over low heat until sugar is dissolved and mixture bubbles.  Pour hot, scrumptious-smelling mixture over the frozen rolls.  Cover the pan tightly with aluminum foil, and let stand overnight (or for a minimum of 6-8 hours).  

The next morning, preheat oven to 350 degrees F, and bake for 30 minutes on 350.  I usually leave the foil loosely over the pan until the last 10 minutes or so, to avoid the rolls getting too brown on top.  After the 30 minutes, remove from oven, let stand for 5 minutes, and then invert onto a large platter, letting all of the sauce drip down over the rolls.  Use a heat-resistant spatula to scrape out any extra sauce if left in the pan.

And finally, make yourself a pot of coffee, and enjoy!

(Now, if you are REALLY ambitious, this is EXTRA EXTRA yummy when made with fresh made bread dough instead of the frozen yeast rolls - I've done it - and it truly is so delicious I could almost eat an entire pan of them myself!)

Remember, you have through November 7 to complete your entries for the A-H Jolly Jumpstart Blog Hop, and each comment gets you an extra entry.

*** at Party of Five, I will also be having a giveaway at the end of the week!!  I will be posting throughout the week, from now through November 7, various posts about holiday projects, recipes, traditions, and memories.  On November 8, I will choose TWO winners of surprise grab bags filled with goodies to get you in the holiday spirit.  How do you enter?  Several ways!  You will get one entry for each comment you leave (one per Jolly Jumpstart blog post).  You will get another entry by becoming a follower of my blog (if you are already following, just let me know) and leaving a comment letting me know you are following.  You can get another entry by posting about your own holiday traditions and linking to this post on YOUR blog, and leaving me a comment with a link to your blog.  Make sure you check back on November 8 to see if YOU are a winner!!***

Thank you for participating!!  Comments are now disabled, and winners will be announced soon!!


Sally said...

I love these breakfast rolls! We have the same recipe, but we usually just put in in a 9 x 13 pan and also add some nuts. I'm going to make it in a bundt pan the next time, though. Very delicious! Of course, I sometimes have a difficult time finding the Rhodes rolls, if you can believe that!

silvia said...

Thanks for sharing this recipe. I have made monkey bread before but your recipe sounds delicious and I can't wait to try it :)

cjsimplyscraps said...

i am really excited to try your monkeybread. i tried to make them once,the way that i thought they should be made, and wel they honestly sucked. that's the best way to descibe them.the frozen kind is too expensive as 1 pack is not enough for the 3 boys in this family. thanks for sharing. i can smell them now.


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