Tasty Tuesday - Squash Casserole

 Thanksgiving is almost here and I’ll bet a lot of you are already planning your menu like I am. We are the hub of all things family when Thanksgiving rolls around and I absolutely LOVE it! Deep fried is the only way to go with turkey for us and to be sure we have plenty of leftovers this year we’ll be cooking an extra turkey breast (or small turkey). After all, isn’t the best part of Thanksgiving having turkey sandwiches with a steaming bowl of turkey vegetable soup the day after?!

One of the dishes I’m gonna add this year is squash casserole. It is one of those foods I love but my hubby detests so I only attempt to put it on the table when I know I have other veggie loving folks around to help me eat it.

Squash Casserole

Ingredients:

2 lb. yellow or zucchini squash            ½ cup onion, chopped

½ tsp salt                                           ½ cup water

1 cup sour cream                                1 can cream of chicken soup

1 cup shredded carrots                       8 oz pkg herb stuffing mix

½ cup butter, melted

Slice squash into ¼ - ½ inch rounds. Bring water and salt to a boil, then add squash and onion. Cook over medium high until squash is just tender, approximately 10 minutes. Drain well. In a medium bowl combine soup, sour cream, and carrots. Fold in drained squash and onion. In a separate bowl combine the stuffing mix and melted butter. Spread half of the stuffing mixture in the bottom of a 7 x 12 x 2 baking dish. Spoon vegetable mixture on top of stuffing, then spread remaining half of the stuffing mix on top. Bake at 350 degrees for 30 minutes or until the casserole is heated through.

This recipe came from my aunt June Evans and is in a 1979 cookbook from the East Kermit Freewill Baptist Ladies Auxiliary. This is the church I remember attending as a child with my Mother when we visited my Grandparents and other extended family. My brother got married there and later was their Pastor for a few years. When I look through this cookbook I am reminded of the family history that is woven through the people represented in its pages and the legacy handed down by the women who shared their recipes. All a part of the fabric of my life.

Happy Cooking,

Molly

Tasty Tuesday - Uncle Ted's Apple Butter

When Larry & I go on vacation one of our favorite things to do is find ‘mom & pop’ restaurants where we can experience the local fare. Last week in Michigan we hit a winner three times! We were in search of apples and found the best of both worlds when we stopped at Crane’s Pie Pantry & Restaurant AND Crane’s U-Pick Orchard. Lunch was homemade vegetable beef soup with a slice of fresh from the oven, made from scratch, bread! Served alongside that warm and yummy bread was the most delectable apple butter I think I have ever, ever tasted. (Made from scratch right there in their kitchen, of course!!) I’ve been thinking about that apple butter ever since. (BIG smile).

So I’m thinking that the next best thing would be to cook up a small batch of my Uncle Ted’s Apple Butter. I haven’t made it in years but with the weather turning cooler and the memory of Crane’s still making my mouth water, I plan to cook up a batch this weekend. (By the way, this would be a great recipe to get your kids to help with!)

Uncle Ted’s Apple Butter

Ingredients:

2 cups unsweetened applesauce         

¼ - ½ cup sugar (depends on your taste for sweet!)

1 tsp. cinnamon

¼ tsp. all spice

1/8 tsp. cloves

1/8 tsp. ginger

Put applesauce in a medium saucepan. Add spices and stir well to make sure they are blended. Bring to boil over medium high, reduce to medium. Allow to cook for 30 minutes, stirring often to prevent sticking.

Makes approximately 1 ½ cups apple butter.

Uncle Ted was my Dad’s younger brother. He lived on the New Jersey shore, yet he still managed to come back home to W. Va. for regular visits. Although I call this his apple butter, the original recipe actually came from his mother-in-law. Just goes to show you that cooking gets passed down through the generations no matter who the original ‘cooker’ was!

Happy Cooking,

Molly

A Tasty Tuesday "Extra" - Taco/Fajita Seasoning

As I mentioned in last week’s Tasty Tuesday, here is the recipe for homemade seasoning. (Figured I'd better get it out to ya while it was still on my mind! Funny, but things just don't stick there like they used to.) This mix is tasty plus has much less sodium than the packaged kind.

Taco/Fajita Seasoning

Ingredients:

¼ cup chili powder                             2 tsp. paprika

1 tsp. red (cayenne) pepper                 2 Tbsp. ground cumin

1 tsp. dried oregano                            1 Tbsp plus 1 tsp. sea salt

1 ½ tsp. garlic powder                        1 Tbsp. plus 1 tsp. black pepper

1 ½ tsp. onion powder                        1 1/3 Tbsp. cornstarch

Put all ingredients in a bowl and mix with a whisk to ensure spices blend well. Store in an air tight container.

Use 1 Tablespoon season mix and ½ cup water per 1 lb. meat.

I could not track down the source of this recipe but will be sure to give credit where credit is due as soon as I can.  

Happy Cooking,

Molly

Tasty Tuesday - Sticky Buns

This recipe came to me from a dear friend I met in church a few years ago. She fixed this at a brunch I attended and I thought she had spent HOURS making it. When she shared how easy it was to put together I was shocked. A favorite of both family and friends, it frequently shows up on my table and at potluck brunches.

Ingredients:

1/2 cup chopped pecans

24 frozen yeast rolls (I buy Rhodes and they only come in packages of 36. I use 24 for this and save the rest for dinner.)

1 small pkg ‘cook & serve’ butterscotch pudding

1/2 cup brown sugar

1 stick REAL butter (Hey, I never said this was diet friendly! BIG smile)

Instructions:

Spray a bundt (or tube) pan with cooking spray. Place chopped pecans in the bottom of the pan. Add frozen roll dough. Sprinkle pudding mix evenly over rolls, then the brown sugar. Top with chunks of chopped butter.

Cover loosely with plastic wrap which has been lightly sprayed with cooking spray and place in COLD oven overnight. The next morning, REMOVE from cold over and then preheat the oven to 325 degrees. Return rolls to oven and bake for approximately 25 minutes. ENJOY!!

See, I told you it was easy. But the taste?  OMGosh, my mouth waters just thinking about them. If you like ooey gooey, sticky caramel rolls then you will think you have landed in the middle of breakfast heaven when you sink your teeth into this. The only negative I’ve found is that I just can’t seem to stop eating them.

Happy Cooking,

Molly

Tasty Tuesday - Taco Soup

At the request of some of my Facebook friends, today’s recipe is Taco Soup. There are several versions of this out there so you may already have something similar in your recipe box. I can’t exactly claim this one to be from my family archives but I can say that it is a current family favorite. Easy to put together and a fast fix after work. Of course crackers are always good with soup but we like to switch things up a bit and substitute tortilla chips or corn chips. Some of the more adventurous even add grated cheese and sour cream. Whatever floats your boat….or fills up your soup bowl!

Taco Soup

Ingredients:

2 lb. ground beef

1 envelope taco seasoning * 

1 ½ cups water (I add a bit more ‘cause I like lots of broth!)

1 15 oz can mild chili beans

1 can whole kernel corn, drained

1 can pinto beans

1 can stewed tomatoes

1 can Rotel (I use the mild, but use original if you like your stuff spicier)

1 envelope Ranch salad dressing

Brown ground beef and drain off excess grease. Put beef and remaining ingredients in a large dutch oven, stir to mix well and bring to boil at medium high. Reduce heat to simmer and allow to simmer for 30-45 minutes.

*I recently found a recipe for homemade seasoning. I'll post it in a day or so once I track down the source so I can give proper credit!

Hmmm….no blast from the past memories with this one. (Guess we are making tomorrow’s memories.) Who knows, perhaps one of my grandchildren will one day share their memories about our family times triggered by a steaming bowl of Taco Soup!

Hugs and Happy cooking,

Molly

Tasty Tuesday - Mexican Cornbread

Fall is in the air and I am ready to get back in the kitchen! For me, a big pot of chili is the official kickoff to the season. Many times we simply eat crackers, corn chips or tortilla chips with our chili. However, when I have more time in the kitchen this cornbread with a Mexican twist is our must have side dish. It is more like a spoon bread than regular cornbread but I guarantee you won’t mind not being able to hold it in your hand! As we Viars like to say, “It is SOME kind of good!”

Mexican Corn Bread

Ingredients:

1 cup yellow corn meal                         1 small can green chilies, chopped and drained

2 eggs                                                  1 can cream style corn

1 tsp baking soda                                 ½ tsp salt

4 oz grated cheese                                ½ cup buttermilk

½ cup vegetable oil

In a medium bowl stir together corn meal, baking soda & salt. (You could also use a corn meal mix that already has those ingredients. I done both with good results.) In a separate bowl beat eggs, then add corn, buttermilk, oil, and chilies. Mix well, then stir in grated cheese. Pour into a well greased 9 x 13 pan. Bake at 450 degrees for 15-20 minutes.

*I inherited this recipe from my husband’s Aunt Helena. We had dropped by for a visit when she shared some with us and, like many good cooks, she was happy to pass along the recipe. I still have the original small slip of paper I scribbled it on and think of her every time I pull it out of my recipe box. It’s like I can go back to her kitchen and feel the love. That piece of paper somehow connects me to her and that precious memory which probably explains why I have never written it down anyplace else.

For me, that’s what cooking is all about….making memories and sharing life and love.

Happy cooking,

Molly

Tasty Tuesday - Hamburger Baked Beans

My activity level has cranked into high gear which explains my absence here at my bloggy home. I’ve made a trip to Indy to visit my grandsons (and their Mom & Dad of course!), attended a preschool musical and graduation for grandson here, hosted the photo shoot for my granddaughter’s senior prom….and that is just the beginning! Graduation is coming up Friday with a big joint cookout on Saturday to celebrate with Marilyn and her boyfriend. Burgers, dogs, brats and all the usual side dishes will be on the table.

One of my contributions will be baked beans. Since my family prefers a bit of meat in their beans, this is the recipe I will be using. Guess I’d better make a double batch!


Hamburger Baked Beans


Ingredients:

4 slices bacon 1 cup ketchup
1 lb. lean ground beef ½ cup molasses
1 med. Onion, chopped 2 tsp. Worcestershire sauce
1 ½ tsp. salt ½ tsp dry mustard
1 (16 oz) cans pork and beans

Preheat oven to 350 degrees. In medium skillet, cook bacon until crisp; set aside. Add onion and ground beef to bacon drippings and sauté until beef is brown. With slotted spoon, remove ground beef and onion and place in bottom of a 2 quart casserole dish which has been sprayed with Pam cooking spray.

In same skillet add remaining ingredients and heat until hot, stirring occasionally. Add to meat & onion mixture, stir well. Bake, uncovered, for 60 minutes.


Bet you’ll be either hosting or attending a cookout or two yourself during the coming weeks. Hope you’ll be inspired to try this version of a classic side dish.



Happy cooking,
Molly

Tasty Tuesday - Tropical Pork Chops

I am sitting here in my home office with the windows open and ceiling fan at full speed. I must tell you I LOVE summer! I realize I have a few more weeks before summer officially arrives, but this brief time of 90 degree weather warms me down to my toes! I feel the urge to put away those stick to your ribs kind of meals that require using my oven to prepare. I am ready for our grill to be in nearly full time use and my mouth is already watering just thinking about fresh sweet corn and home grown tomatoes. (Hey a gal can dream can’t she?!)

In honor of this hint of summer, this week’s recipe is a quick and tasty way to spice up pork chops. Served with a simple tossed salad on the side, you’ll have supper on the table in less than 30 minutes. Now doesn’t that put a smile on your face?!

Tropical Pork Chops


Ingredients:

6 pork chops
1 cup orange juice
1 ¼ cups Minute© rice
1 can condensed chicken & rice soup

In a large skillet, brown chops in a small amount of cooking oil. Remove chops and sprinkle rice in the same pan. Pour orange juice over the rice, then place chops on top. Pour soup over chops and rice, being sure you cover all the surface. Cover and simmer until the rice has absorbed all the liquid and the chops are tender.


Happy cooking,
Molly

Tasty Tuesday - West Virginia Fresh Strawberry Cake

A friend who lives in a warmer climate posted on Facebook this week about getting fresh strawberries from a local farm and it made my mouth water. We are still about 3 weeks away from the beginning of the strawberry harvest here in western Kentucky so I will have to wait a bit before satisfying my taste buds. This week’s recipe is an original from my grandmother (using shortening might have tipped you off that it is an older recipe!).

West Virginia Fresh Strawberry Cake


Cake Ingredients:

½ cup shortening
½ cup milk
1 cup sugar
2 cups flour
¼ tsp salt
2 tsp baking powder
2 eggs
1 quart fresh strawberries
1 tsp strawberry extract

Icing Ingredients:

1 box confectioner’s sugar
½ stick butter
Evaporated milk (canned cream)

Cake: Combine dry ingredients. Add shortening, eggs and ¼ cup strawberries and mix on low speed until blended. Add milk, slowly increasing speed to high. Beat 3 minutes. Pour batter into a greased 9 x 13 pan. Tap sides of pan lightly to insure batter is evenly distributed. Bake in a 350 degree oven 35-45 minutes. Do not disturb the caked for the first 20 minutes as any disturbance will cause the cake to fall.

Icing: Clean remainder of strawberries, leave small ones whole and slice the larger ones. Put aside in a colander to drain thoroughly. Melt butter over low heat; add confectioner’s sugar and stir. Add milk sparingly, mixing thoroughly after each addition, until icing is creamy. (A maximum of 2 teaspoons should be enough.) Work lumps out of icing by beating vigorously.

When cake is done, allow to cool for 20 minutes. Frost with icing and then top with fresh strawberries.

This cake takes a bit of time to prepare but is definitely worth it. Like so many things in today’s world, cooking has evolved into what can be fixed fast. If you want to bring a bit of the past into your kitchen and on your family’s table, I think this would be a great way to start.



Happy cooking,
Molly

Tasty Tuesday - Crockpot Pork Roast & Gravy

Yeah, I know. The weather is warming up and soon we’ll be putting away the ‘stick to your ribs’ kind of recipes that we typically serve during the winter months, opting instead for those quick & easy meals that don’t require heating up the kitchen! Before you skip off into the land of summer cookery, give this one a try. If you have kids or grandkids getting ready for a busy ball season, you’ll love coming home from the game to this enticing aroma.

Crockpot Pork Roast & Gravy


Ingredients:

Pork Roast (3 ½-4 ½ lb.)
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 pkg. dried onion soup mix
¼ cup water


In a medium bowl, mix all three soups together until well blended. Pour water in bottom of your crockpot. Place roast in pot, and then pour blended soups over. Cook on low 8 hours. The combination of soup and juices from the meat result in a gravy that is simply delicious!

I usually serve mashed potatoes and a green veggie on the side with either rolls or thick slices of French bread. I use the same mix of soups for beef roast and have even poured it over pork chops before baking. (With the chops, I mix a cup of water with the soup, cover the pan with aluminum foil and bake at 300 degrees for about an hour.)



Happy cooking,
Molly

Tasty Tuesday - Mom's Apple Crumble

Since I’ve been thinking about my Mom a lot this week, I thought it fitting to include one of her standard recipes. We always had apples around, either picked from the trees on our property or purchased from Kennedy’s Orchard on Bradshaw Mountain. I think Mom probably used whatever was on hand, not being particularly dependent on any one variety. I normally use Granny Smith if I’m craving that tart flavor. For those who prefer sweeter apples, Gala works well.


Mom’s Apple Crumble


Ingredients:

8-10 apples, peeled and sliced
1 cup self-rising flour
1 cup sugar
1 egg
½ stick butter (can use margarine if you prefer…I just LOVE the taste of butter!)
cinnamon


Preheat oven to 350. Grease a 9 x 13 baking dish. Peel and slice apples and place in dish. In a medium mixing bowl combine flour and sugar, then add egg and mix with a fork until it is a crumbly texture. Pour over apples. Cut butter into small chunks and sprinkle over the top. Sprinkle liberally with cinnamon. Bake for 45 minutes.

This is delicious served warm with a scoop of vanilla ice cream. However, I find it just as tasty the next day and have been known to eat it for breakfast!


Happy cooking,
Molly

Tasty Tuesday - Pimento Cheese Spread

Pimento Cheese Spread
(found in the Heloise column in the newspaper 30+ years ago)


Ingredients:

1 lb. Velveeta cheese (I use the 2%)
1 cup Miracle Whip (or mayo if you prefer)
½ cup very finely chopped sweet pickles
4 oz. jar pimentos

Grate the cheese over a large mixing bowl, using the large openings of the grater. Add half of the Miracle Whip, pickles, and pimentos. Fold to combine. Repeat with remaining ingredients.

The original recipe stated, “Once you make this I guarantee you will never buy store bought again…this is much better and will really save you money.” Many times I have tried recipes because they were ‘guaranteed’ to taste great only to be disappointed. Not so with this pimento cheese spread. I’ve never turned back to store bought!

*To further reduce cost, you can use the store brand cheese. I’ve used both and can’t tell the difference once mixed. Also, if you like your spread a bit drier, drain the pimentos before adding them.

Happy cooking,
Molly

Tasty Tuesday - For Peanut Butter Lovers

I know, I know...it's not Tuesday. I had this week's recipe saved in a file, everything ready to copy and paste, add a few comments and send it out to the bloggy world before leaving for work yesterday.

And then...it was one of those days. First, I discovered there was no hot water. Big bummer! After finding it was not as simple as throwing a breaker or hitting a reset button, I survived a lukewarm shower and got ready for work. Having very few minutes left to get to work on time, I scurried into my home office to do the whole copy, paste, send thing...

No electricity to any outlet in the room. That 'big bummer' comment? Let's just say it was being said boldly and in all caps at that moment.

I won't bore you with details but bottom line it is now Wednesday night and there is still no hot water. Outlet problem was temporarily resolved this evening but the computer has been VERY cranky. As in this is the second time I've tried to compose this post. The first one disappeared into cyber space.

There is my novel length explanation for the posting delay. (I had a teacher once that said my reports were always more like a granny dress than a mini skirt. Only those of you who were in high school when both styles were popular at the same time will understand his drift!)

In spite of the difficulties I've experienced the past few days, I am excited to share this absolutely delicious recipe. If you like quick and easy dessert recipes, this fits the bill. Enjoy!

Peanut Butter Pie
(from my best friend Kae’s recipe file)


Ingredients:

8 oz cream cheese, softened
1 cup sifted powdered sugar
2/3 cup peanut butter
2 Tablespoons plus 2 teaspoons milk
6 oz. Cool Whip
1 graham cracker pie crust

Place cream cheese and sugar in bowl. Beat at low speed until just blended and then at medium speed until fluffy. Add peanut butter, continue mixing until well blended. Then add milk and Cool Whip. Mix at low speed until well blended. Pour into pie shell. Refrigerate for at least 4 hours to allow peanut butter mixture to set up.

*I sometimes substitute a chocolate cookie crust and then garnish with shaved chocolate.

I love this recipe for two reasons – it is super easy and quick plus it is a peanut butter lover’s dream pie. Why not whip one up for a mid-week treat?

Happy cooking!
Molly

Tasty Tuesday - Kicking Canned Salmon Up a Notch

Here's the recipe I promised last week. My mouth is watering already just thinking about how yummy these are.

Chesapeake Spiced Salmon Cakes
Courtesy of Whole Foods Market.com

Ingredients:
1 can wild caught pink salmon, drained
1 2/3 cups panko breadcrumbs, divided
2 tsp Old Bay seasoning
1/3 cup finely chopped red bell pepper
¼ cup thinly sliced green onions
¼ cup finely chopped parsley
Salt & pepper to taste
2 Tablespoons mayonnaise
1 egg, lightly beaten
3 Tablespoons canola oil

In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin. Gently fold in 2/3 cup breadcrumbs, seasoning, bell pepper, onions, parsley, salt & pepper, mayonnaise and egg until combined. Shape into 12 small patties.

Transfer remaining 1 cup breadcrumbs to a wide, shallow dish. Gently coat each patty in breadcrumbs, shaking off any excess, and transfer to a large plate. Heat 2 Tablespoons canola oil in a large skillet over medium heat. Arrange 6 patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over (2-3 minutes per side). Transfer to a paper towel-lined plate when done. Add the remaining oil to the skillet and heat. Repeat process with the remaining 6 patties. Serve hot.

Note: I absolutely LOVE crab cakes but will not pay the price for crab and refuse to use imitation crab. When I first tried this recipe I was hooked. It makes ordinary canned salmon taste just like the real deal, plus it is healthy! The only thing I change from this original recipe from Whole Foods© is I use Miracle Whip instead of mayo. That is simply because my husband and I prefer MW so I do not keep mayo in my pantry.

Hope y’all enjoy this as much as we have. Would love to hear your comments!

Happy Cooking,
Molly

Tasty Tuesday

I'm sure you have heard the phrase 'necessity is the mother of invention'. I've found this to be especially true when it comes to cooking. A few years ago I decided to make a triple chocolate cake for a family get together. Found in a popular magazine, the recipe had become a favorite for those of us who are chocoholics. However, on this day my pantry was missing a couple of key ingredients - like chocolate chips and pudding mix. What to do?! I decided to experiment by switching out cinnamon chips for the chocolate chips and vanilla pudding for the chocolate. Since I love the taste of nuts with cinnamon, I also added the chopped pecans.

The resulting cake was a huge hit and now is a go-to recipe for many get togethers. If you are a fan of cinnamon you are sure to enjoy this moist and delicious cake.


CINNAMON DELIGHT CAKE

Ingredients:
1 package yellow cake mix
1 package (3.9 oz) instant vanilla pudding
1 ¾ cups milk
2 eggs
1 Tablespoon cinnamon
¾ cup cinnamon chips (I buy these at kingarthurflour.com)
½ cup finely chopped pecans

In a large mixing bowl, combine cake mix and pudding mix, milk and egg. Beat on low speed until moistened. Beat on medium speed for 2 minutes, adding cinnamon during the last 30 seconds. Pour one half of the batter into a greased and floured bundt pan. Evenly layer the cinnamon chips on top of batter, then layer the pecans on top of the chips. Add the remaining batter. Bake at 350 degrees for 55-60 minutes. Cool for 10 minutes then remove from pan. (I place it directly onto a cake platter at this time; however, you may want to place it on a wire rack to finish cooling.)

I usually top the cake with a simple glaze made of powdered sugar, milk, and 1 tsp. vanilla extract. If I’m in a hurry I may give it a light dusting of powdered sugar instead. Either way it is quite yummy. Although chocolate is most often the dessert of choice around my house, I do have a couple of folks in the family who prefer non-chocolate desserts. This is a favorite of theirs!

Happy cooking!
Molly

A Quick & Tasty Supper

I am blessed to have a husband who enjoys cooking. He learned a lot from his mom who, I am sure, was more than happy to share her kitchen with him! Since both of us have worked full time jobs since before we married, it was critical for the health and well-being of our sons to have a Dad who could put a healthy and yummy supper on the table. I have been the recipient of some of that good cooking the past few days. From baby back ribs on Sunday, to white beans and cornbread last night and fried catfish tonight....well, let's just say I am one spoiled chick! (I was a partner on 2 of those meals, by the way. We also enjoy cooking together. BIG SMILE)

It is not a usual week to have big meals two nights in a row. There are many more nights when we both come home too tired to spend a lot of time in the kitchen. Being empty nesters, it can be way to easy to zip through the drive through to pick up quick and UNhealthy food. Not good for our waistlines or our hearts. So I love coming up with quick and nutritious meals that we can put on the table quickly.

This week's Tasty Tuesday recipe is one of those. We both love brats or smoked sausages with sauteed onions & peppers. The usual method of serving said meal was piled on a bun. At the end of a particularly tiring day, I was faced with a shrinking pantry and two very hungry people. In my fridge was a package of turkey smoked sausage and some bell peppers. No buns but I did have brown rice and whole grain pasta in the pantry. And so this recipe was 'born'. It was a huge success (meaning BOTH Larry and I like it!) and has become a favorite go-to when time is limited.

Try it out and let me know what you think. (And if you have any tried and true quick & easy recipes that you don't mind sharing....leave a comment below.)

SMOKED SAUSAGE WITH PEPPERS & ONIONS


1 lb smoked turkey sausage (I use Eckrich brand)
1 each green, red, yellow and orange bell peppers
1 large sweet onion]
Tony Chachere’s Spice & Herb Blend
Spaghetti or Rice

Cut peppers and onion into thin strips and place in a lightly oiled 12” skillet. Cover and begin cooking over medium low heat. Add ½ cup water which will help to steam the vegetables.
Slice sausage in round pieces (like coins) and brown in medium hot skillet.

Serve over cooked spaghetti noodles or rice. Top with Tony Chachere’s seasoning to taste. This particular blend gives you a good spicy taste with less heat and salt than their regular Cajun Spice. When I cook this, I usually fix both spaghetti noodles and rice since I prefer spaghetti while Larry likes rice.


Hugs, (and happy cooking)
Molly

The Easiest Sticky Buns

Time for another recipe on 'Tasty Tuesday'! Since I began my weekly recipe postings with a breakfast recipe for the younger folks in my family, thought this week I would move up to something the adults around here really go for. Again, I do not suggest these are healthy and nutritious but there are just times when ya gotta splurge! (However, I only make these when I have a crowd to serve 'cause I could sit down with the whole pan and a pot of coffee and......let's just say it could get ugly!)

Sticky Buns

1/2 cup chopped pecans
1 bag frozen roll dough (24 balls)
1 small box cook 'n serve butterscotch pudding mix
1/2 cup brown sugar
1 stick REAL butter

Spray bundt pan with cooking spray. Sprinkle pecans evenly in bottom of pan. Add frozen roll dough. Top with pudding mix, brown sugar, and chunks of butter.

Cover loosely with plastic wrap which has been lightly coated with cooking spray to prevent sticking. Place in COLD oven overnight.

The next morning remove bundt pan from cold oven. Then preheat oven to 325 degrees. Place pan back into oven and bake for approximately 25 minutes. Allow to cool briefly (around 5-10 minutes)before transferring to serving plate. ENJOY!!

I guarantee these are the easiest and best sticky buns ever!!! People will think you slaved over them for hours.

...until next Tuesday, hope you have a Tasty Week!

Hugs,
Molly