Blueberry Zuchinni Bread

Ingredients:
3eggs (slightly beaten)
1cup oil
3 t. Vanilla
2 1/4cup sugar
2 cups shredded Zuchinni
3cups flour
1t salt
1t. Baking powder
1/4t baking soda
1 T. Cinnamon
1pint fresh blueberries



Directions:
1. Preheat oven 350 Grease 2 loaf pans (or 4 mini pans--could make one large loaf as well)
2. Beat together eggs, oil, vanilla, sugar. fold in Zuchinni. Beat in flour, salt, baking powder, baking soda and cinnamon. gently fold in berries.
3. Bake 50minutes or until toothpick inserted comes out clean. Cool 20min and place on wire racks to cool.
ENJOY

hubby said "I figured it would be good but not That GOOD!"

Monkey Bread

Ingredients

• 1/2cup chopped pecans *optional
• 1 loaf thawed frozen bread dough
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar
• 1 (3.5oz) package cook and serve butterscotch pudding mix
• 2 tsp cinnamon

Directions

• Grease a 9inch bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut thawed bread dough in half, and cut each half into 8 pieces.  Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, set aside.  Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon.  Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise 6-8 hours or overnight.
• Preheat oven to 350degrees
• Remove plastic wrap from the pan, and bake the rolls for 25-30 minutes, until golden brown.
• Once bundt pan cools enough to handle turn it upside down on a platter and serve.

 this is so good it never makes it a whole 48 hours in my house