This week was Red Ribbon Week at school. Red Ribbon Week is an alcohol, tobacco and other drug and violence prevention awareness campaign. Each day of the week has a different theme.
Monday was Western Day. I didn’t think to take a picture of that because that’s pretty normal around here for us.
Tuesday was Mismatched Shoe Day:
Wednesday was Wear Red Day. Somehow this is always our most difficult day! Megan had to wear one of my shirts and Taylor decided to just not participate. (so I didn’t get a picture)
Thursday was Crazy Hat Day:
Friday was College Day:
The monkey bread….
3 Tbs Sugar
1 tsp Ground Cinnamon
1 cup Light Brown Sugar, packed
8 Tbs Unsalted Butter
2 Cans Refrigerated Crescent Rolls
3 Tbs Sweetened Condensed Milk
2 Bananas, sliced to make 40 slices
4 oz Semisweet Chocolate Chunks
1-1/2 cups walnuts, chopped
Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray. Mix the sugar and cinnamon. In a small pot, melt the brown sugar and the butter over low heat.
Separate the crescent rolls into triangles. Brush each triangle with sweetened condensed milk and top with 2 banana slices and about 2 teaspoons of the chocolate; fold into a ball and seal the edges. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Place half the walnuts in the pan and top with half of the crescent roll balls. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 50-55 minutes, or until golden brown and firm to the touch. Cool on a wire rack for 5-10minutes. Serve warm.
Adapted from Paula Deen
Nutrition Grade D+
Today’s Leopard Print Find: Holiday Time Red Velvet Santa Hat with Leopard Spot Faux Fur Trim & Pom Pom Topper