Bacon Mac And Cheese Monkey Bread Recipes

Steps:

• Preheat oven to 350°F (180°C).
• Crisp bacon over medium heat. Allow it to cool, then crumble.
• Generously grease a large bundt pan with cooking spray.
• In a bowl, mix both kinds of cheese.
• Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon. Gather the edges and pinch the biscuit into a ball.
• In a small bowl, mix melted butter, Italian seasoning, and garlic.
• Drop the biscuit pieces in the butter mixture and place in the bundt pan.
• Bake 30-35 minutes or until golden-brown. (Be careful - the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)
• Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.
• Sprinkle with parsley.
• Enjoy!

Steps:

• In small bowl, mix Herb Dipping Sauce ingredients. Cover and refrigerate.
• Heat oven to 350°F. Spray loaf pan, 9x5x3 inches, with cooking spray.
• In large bowl, stir Bisquick mix, salt, 3 tablespoons of the softened butter, the milk, egg, crumbled bacon and cheese. Mixture will be crumbly. Using hands, work the mixture until thick dough forms. Roll dough into 1-inch balls; place balls in loaf pan. Drizzle with remaining 3 tablespoons melted butter.
• Bake 30 to 35 minutes or until golden brown. Serve with sauce.

Steps:

• Heat oven to 350ºF.
• Combine franks and bacon. Separate biscuits; cut each into quarters.
• Arrange half the dough pieces in single layer in 10-inch round on parchment-covered baking sheet; top with layers of half each of the cheese and meat mixture. Cover with remaining dough pieces and meat mixture.
• Bake 25 to 30 min. or until golden brown. Top with remaining cheese; bake 3 min. or until melted. Sprinkle with onions.

Steps:

• Heat oven to 350ºF.
• Cut half the cheese into 32 small cubes; shred remaining cheese.
• Mix butter, garlic and parsley until blended. Drizzle 1 Tbsp. butter mixture onto bottom of 9-inch round pan sprayed with cooking spray. Place 1 each cheese cube and bacon piece on center of each dough piece; press dough around cheese and bacon until completely enclosed. Place in prepared pan.
• Sprinkle with shredded cheese; drizzle with remaining butter mixture.
• Bake 35 min. or until golden brown. Cool 10 min. before removing from pan to serve.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine bacon with cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan., Bake until browned, about 30 minutes. Cool 10 minutes before inverting onto a serving platter. Refrigerate leftovers.

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a bundt or tube pan lightly with cooking spray.
• Toss the Parmesan, oregano, garlic, rosemary and thyme in a small bowl until well mixed. Roll each biscuit half into a ball. Put 8 of the balls in a medium bowl and drizzle with 2 tablespoons of the oil, tossing until well coated. Transfer each ball to the Parmesan mixture to coat, then place in the prepared pan. Working in batches of 8, repeat with the remaining dough balls, overlapping in the pan as necessary.
• Bake until the dough is puffed and browned, about 50 minutes; check halfway through the baking time and tent with foil if the bread is browning too quickly.
• Let the bread cool 10 minutes. Loosen the bread from the sides of the pan with a thin spatula. Invert the pan onto a baking sheet, then flip the bread (decorative-side up) onto a serving plate.

Steps:

• Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes.
• Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray.
• Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices.
• Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.)
• Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes.
• Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more.