OLD HOUSE HOMESTEAD: Cranberry-Eggnog Monkey Bread

Phew! What a busy day we had today! I took my oldest to his job at the local farm/corn maze. He had fun leading around 45 kindergarteners. Seriously ... It's totally his thing! I also ran my oldest daughter to her back doctor. She's doing great! It's been almost 4 months since her back surgery and doc is pleased as punch with how she's coming along! I also went to a 4H planning meeting for the moms in our group. Then we had homemade pizza and then went to town for a few matters and to drop off our oldest at a guy's night out! Phew! Yep...that's about all the excitement that I can handle in one day! I'm beat! But...before I turn in for the night I thought I'd share with you another fun recipe from Gooseberry Patch's Hometown Harvest cookbook! Our oldest daughter, Rebekah, made these the other day with our Hometown Skillet Omelet. They were really yummy and she said they were pretty easy to make.

Cranberry-Eggnog Monkey Bread

3 7 1/2 oz. tubes refrigerated biscuits
1 c. sugar
2 t. cinnamon
2 c. sweetened dried cranberries
1/2 c. butter
1 c. brown sugar, packed
1 c. powdered sugar
3 T. eggnog (see below for a substitute)
1/4 t. vanilla extract

Separate biscuits; cut each into squares. Combine sugar and cinnamon in a bowl; coat biscuit pieces in mixture. Arrange 1/3 of the biscuit pieces in the bottom of a generously greased Bundt pan. Sprinkle with 1/3 of the dried cranberries. Repeat with 2 more layers, ending with berries on top. In a small saucepan over low heat, melt butter with brown sugar. Bring to a boil; cook and stir for one minute. Drizzle over layered biscuits. Bake at 350 degrees for 35 minutes. Cool in pan on a wire rack for 10 minutes; invert onto a swerving plate. Let cool slightly. In a small bowl, blend together remaining ingredients; drizzle over top. Slice and serve.

*Notes: She used a bag of frozen dinner roll dough, thawed. I'm going to have her try using my dinner roll recipe next time to save a bit of money.

She also used a 9x13 instead of a Bundt pan.

Eggnog substitute: 3 T. milk (whole would be best, but use what you have), 1 tsp. vanilla, and a dash or two of nutmeg

Don't forget to go enter my giveaway HERE to win a copy of Hometown Harvest!