Caramel Pecan Monkey Bread
Red Velvet Rice Krispie Treats

Caramel Pecan Monkey Bread 

2 ½ cups flour 

1 1/8 teas. active dry yeast 

2 Tbsp. warm water (110-115 degrees F) 

½ cup + 2 Tbsp. warm milk (110-115 degrees F.) 

2 Tbsp. melted butter 

2 Tbsp. sugar 

1 egg 

½ teas. salt 

2/3 cup packed brown sugar 

¼ cup butter, cubed 

¼ cup milk 

1/3 cup chopped pecans 

½ cup sugar 

½ teas. ground cinnamon 

¼ cup milk 

Dissolve the yeast in the warm water in a medium bowl.  Add the warm milk, butter, sugar, egg, salt and 1 ½ cups flour.  Beat mixture on medium speed for 3 minutes.  Stir in enough of the remaining flour to form a firm dough.  Turn out the dough onto a floured surface and knead the dough until it is smooth and elastic, about 6-8 minutes.  Place the dough in a greased bowl, turning once to grease the top.  Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.  Punch dough down and shape into 20 balls.  Combine ½ cup sugar with the cinnamon in a small bowl.  Place the ¼ cup milk in a small shallow bowl.  Dip the balls in the milk then roll them in the cinnamon sugar mixture.  To make the caramel: bring the brown sugar, ¼ cup butter and ¼ cup milk to a boil while stirring frequently.  Cook and stir this mixture for 3 minutes.  Pour one-half of this caramel mixture into a 10-inch greased Bundt pan and sprinkle with half of the pecans.  Place 10 balls in the pan and cover with remaining caramel and pecans.  Top with the remaining 10 balls.  Cover pan and let dough rise until doubled, about 45 minutes.  Preheat oven to 350 degrees F.  Place pan in oven and bake monkey bread for 30-35 minutes until golden brown.  (Cover loosely with foil if top browns too quickly.)  Cool monkey bread in pan on wire rack for 10 minutes before inverting monkey bread onto serving plate.  Serve warm. 

Recipe makes 10 servings 

Red Velvet Rice Krispie Treats 

6 cups Rice Krispie cereal 

1 10.5 oz. bag mini marshmallows 

¾ cup red velvet cake mix 

3 Tbsp. butter or margarine 

½ teas. vanilla 

Spray a 13×9-inch pan with cooking spray.  Melt the butter or margarine and marshmallows in a saucepan over low heat.  When the marshmallows are completely melted mix in the vanilla and red velvet cake mix.  Remove saucepan from the heat and carefully stir in the cereal until the cereal is evenly coated with the red velvet marshmallow mixture.  Pour the batter into the prepared pan and press down.  Allow treats to cool completely and cut into bars. 

Recipe makes 15 servings