Monkey Bread with Sunsweet Berry Blend    Makes 4 servings
	Ingredients: 1 package Bridgford's Ready Dough, thawed, cut in 1 inch squares 1/2 cup sugar 1 tbs. cinnamon, ground 6 oz. butter, unsalted 1 cup brown sugar 1 cup Sunsweet Berry Blend (alt: Sunsweet Cherries or Antioxidant Blend) Lemon Cream Cheese Frosting Ingredients: 8 oz. cream cheese, softened 8 oz. butter, unsalted 1 lb. powdered sugar 2 tsp. lemon juice 1 tsp. vanilla extract
	Monkey Bread Instructions: Preheat oven to 350 degrees and lightly grease a 9-inch bundt pan. Make a glaze by boiling the butter and brown sugar in a saucepan for 1 minute. Pour into bottom of bundt pan. Put the sugar and cinnamon in a plastic bag, add the cut dough in batches, seal and shake. Layer the sugared dough pieces in the bundt pan adding some of the Sunsweet Berry Blend sprinkled over each layer, finishing with the biscuits. Bake for 35-45 minutes. Cool for 10 minutes before turning out onto a plate. For a special treat, glaze with lemon cream cheese frosting (below). Frosting Instructions: In a mixer, cream the butter and cream cheese together, add the powdered sugar and beat about 10 minutes. Mix in the lemon juice and vanilla and drizzle over cooled Monkey Bread.

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