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<p class="ui-sortable-handle"><b>Cheesy Garlic Bacon Monkey Bread</b></p>
<p class="ui-sortable-handle">This recipe was adapted from a biscuit recipe of my Grandma Gillen’s.  When I was young, she lived about three hours away, so we were always excited to visit her when we could.  In the summers we would get to spend a week or two with her, and she would take us swimming and she would always have ice cream in the freezer for us after.  I remember running across the hot pavement back to her house and following the white painted lines because I didn’t have shoes on, and that was the cooler “path”.</p>
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<p class="ui-sortable-handle">Grandma was the only I knew that had double ovens except for on the “Frugal Gourmet”, which we would sometimes watch at her house.  So those ovens, in my mind qualified her as a gourmet chef and she certainly never proved me wrong.</p>
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<p class="ui-sortable-handle"><b>Ingredients:</b></p>

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	<li>2 cups Buttermilk Baking Mix</li>
	<li>1 cup milk</li>
	<li>1 1/2 cup shredded cheddar cheese</li>
	<li>6 Pieces Bacon</li>
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<p class="ui-sortable-handle"><b>Finishing touch:</b></p>

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	<li>1/4 cup butter, melted</li>
	<li>1/2 tsp garlic powder</li>
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<p class="ui-sortable-handle"><b>Directions</b></p>

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	<li>Fry bacon until crispy, lay on paper towel to dry, break into small pieces.  Reserve bacon grease</li>
	<li>Combine these cheese and baking mix until combined.</li>
	<li>Stir in milk using a wooden spoon until soft dough forms</li>
	<li>Add in crispy bacon</li>
	<li>Add a few tablespoons of baking mix into a bowl.</li>
	<li>Drop dough by heaping tablespoons into flour mix and roll to cover</li>
	<li>Layer dough in a bundt pan</li>
	<li>Bake at 400 degrees for 20 minutes or until golden brown</li>
	<li>Combine melted butter and garlic powder and apply the Finishing Touch using a brush</li>
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<p class="ui-sortable-handle"><b>Notes:</b>  This recipe is best served and eaten immediately out of oven, well, as soon as your fingers can handle it!</p>
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