Today I’m giving away 3 copies of the Six Sisters’ new cookbook, A Year with Six Sisters’ Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together. We have 5 sisters in my family and I can only image how having six take the sisterhood to a whole new level. If you guys are like me, I’m immediately turned off by recipes with a long list of ingredients. I’m all about getting it done with the least amount of work as possible while still including fresh ingredients. I loved their cookbook and they have menu plans all lined up so you don’t have to worry about what to pair with what. This makes a great gift. I just gave this to my friend for her birthday.
The sisters gave me permission to share this Mini Garlic Monkey Bread recipe with you today from their cookbook. I had these in the oven in less than five minutes and it always makes dinner more special with fancy bread to accompany it.
You can buy their cookbook here.
I already bookmarked a ton of recipes I want to make.
You start with biscuits tossed in butter, garlic, parsley, and Parmesan. How can you go wrong?
Pile the biscuit pieces in your muffin tins. I only made half the recipe for my little family.
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- 2 (7.5-oz) cans refrigerated buttermilk biscuits
- 6 Tablespoons butter, melted
- 4 cloves garlic, minced
- 2 Tablespoons dried parsley
- ¼ cup grated Parmesan cheese, plus more for garnishing.
- Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.
- With a knife, cut each biscuit into quarters and place in a bowl. Add the butter, garlic, parsley, and ¼ cup Parmesan cheese. Pour mixture over biscuit pieces and gently toss together until everything is evenly coated.
- Place 4 to 5 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
- Bake for 9-12 minutes, or until golden. Serve warm.
Published with permission from the Six Sisters.