Monkey Casserole

Step 1: Make the Dough.  Preheat the oven to 350.  Dump all but the Bisquick into a bowl and mix it up.  Add Bisquick and mix it in thoroughly.  Separate dough into small balls (a little larger than the diameter of a quarter).

• 1 1/4 c. all purpose flour
• 1 stick melted UNSALTED butter
• 1 egg
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1/2 tsp. Mexico vanilla
• 1 c. Bisquick

Step 2: Build the Casserole.  Melt 1/4 stick of butter in the bottom of a small, fairly deep casserole pan (mine is about 6 x 6 x 4).  Melt the rest of the stick of butter in a dish.  Add about a cup of sugar and cinnamon to taste to another dish.  Roll each dough ball in the butter, then the sugar/cinnamon mix, and place it in the casserole dish.  Stack them fairly evenly.  If you run out of either butter or sugar/cinnamon, you can always add more.  This won't hurt the recipe.  Dump several TBS of the ramaining sugar/cinnamon mix on top of the stacked dough balls.

• 1 stick of UNSALTED butter, divided 2 TBS and 6 TBS
• 1 c. sugar
• Cinnamon (to taste... not too much or it will be bitter)

Step 3: Bake. Place casserole in the oven so that the dish is closer to the top than the bottom.  Bake anywhere from 30-45 minutes.  You'll know it's done with the top forms a crunchy, browned layer. 

Step 4: Glaze. While casserole is baking, mix melted butter, water, Mexico vanilla.  Add powdered sugar a little at a time until the glaze is smooth and the butter isn't separating out any more.  It should be fairly shiny, creamy, and not-too-solid.  Once casserole is done, pour glaze mix over the crunchy crust, while still very hot.  Glaze will melt and spread out into a fairly even layer on top.

• 1/2 stick UNSALTED butter
• 1 TBS water
• 1/2 tsp Mexico vanilla
• 1/2 - 1 c. confectioner sugar (until it's smooth and looks right)