Austin's Birthday Requests

This year we happened to be visiting Jeff's family on Austin's birthday. It was great to be able to share in his favorite meals and enjoy his enthusiasm on his special day. His breakfast request was Monkey Bread. We've had it before, and it's become a tradition to make when visiting these grandchildren, so I figured it was time to actually record the recipe for future reference.

Austin's Favorite Monkey Bread

• 1 cup warm milk
• 1/3 cup warm water
• 2 1/4 teaspoons instant yeast (although regular would probably also work)
• 1/4 cup sugar
• 2 tablespoons melted butter
• 3 1/4 cups flour
• 2 teaspoons salt
• 2 tablespoons softened butter
• 1 cup brown sugar, approximately
• 1 tablespoon cinnamon, approximately
• 1/2 cup melted butter, approximately
• Powdered sugar glaze (about 1 cup powdered sugar with 1 tablespoon milk)

Combine milk and water; sprinkle yeast on top, along with some of the sugar. Once bubbly, add remaining sugar and butter. Stir in flour and salt until a soft dough forms. Let rise for an hour or two.

Rub softened butter all over a bundt pan so that end result will come out smoothly.

Mix together brown sugar and cinnamon. (One of these days we'll try adding finely chopped nuts to this as well. Divide dough into 64 pieces. Dip each piece in melted butter, then roll in cinnamon mixture and place in prepared pan. Let rise for another hour or two, until nice and puffy. Note: I usually prepare this in the evening, cover with plastic wrap and put in the fridge until morning, then remove an hour or so before baking.

Bake at 350 degrees for 30-35 minutes. Let set for just a minute or two, then flip pan onto a serving plate. Drizzle with glaze and serve warm.

I've never heard of a seven-year-old requesting Chicken Chili for their birthday dinner; have you? However, it is a delicious dish, and quite easy since the crockpot does most of the work. Thanks, Austin, for introducing us to a new dinner option. I'm looking forward to having it again sometime.

Creamy Chicken Chili

• 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes (substitute with Rotel if desired)
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, undrained
• 1 can (4 oz) green chilies, optional
• 1 packet Ranch seasoning mix (or parsley, dill, dried onion, etc.)
• 1 teaspoon chili powder, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 8 ounces cream cheese, cubed in 8-12 pieces

Grease crockpot and place chicken on bottom. Pour chicken broth and vegetables on top. Sprinkle with seasonings. Stir to combine. Top with cream cheese. Cover and cook on low for 6-8 hours. 

Remove chicken. Shred and return to pot. Stir well. Serve over tortilla chips or hot cooked rice, with desired condiments such as diced avocados, shredded cheese, sliced olives and/or jalapenos with Ranch dressing or sour cream. Serves 6-8.

His birthday "cake" was also a new-to-me recipe - Dulce de Leche Bars (also known as Caramel Snickerdoodle Bars). I'm not a fan of white chocolate, but it actually works nicely in this dessert, which is basically a blondie with caramel topping. (Dirt Cake was a close contender, but came in second place this year.)

Dulce de Leche Bars

• 1 cup butter, softened
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon cinnamon
• 1-2 cans (13 oz) dulce de leche (we used one)
• 12 ounces white baking chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon light corn syrup

Cream together the butter and brown sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and salt and mix into the creamed mixture. Spread into a greased or parchment paper-lined 9x13" baking pan. Combine the sugar and cinnamon. Sprinkle half of it over the batter. Bake at 350 degrees for 25-30 minutes. Cool completely,

Spread dulce de leche over the dessert.

Combine white chocolate, cream and corn syrup in a saucepan and cook, stirring, until smooth. Cool slightly, then spread over caramel. Sprinkle with remaining cinnamon-sugar and chill for at least an hour.