Butterscotch Rolls

The inside of a delicious butterscotch roll.

The outside of a delicious butterscotch roll.

I love, love, love these rolls. They are so delectable! My mom used to make them for us growing up. Enjoy!

BUTTERSCOTCH ROLLS

1 Recipe Sweet Roll Dough:

1/2 cup warm water

2 Tablespoons dry yeast

1 1/2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

2 eggs

1/2 cup butter or margarine

6-7 1/2 cups flour

In a bowl dissolve yeast in water. Add milk, sugar, salt, egg, butter, and 1/2 of flour to yeast. Mix with spoon til smooth. Add the rest of or just enough flour to handle easily. Turn onto lightly floured board, knead until smooth (about 5 minutes). (I do all the mixing in my Bosch.) Round up dough in a greased bowl, bring greased side up. Cover with cloth. Let rise til double. Push down, let rise again. Shape.

FOR RICHER DOUGH: Same as above only use 1/2 cup milk, 1 teaspoon salt, and 4 1/2 - 5 cups flour.

Roll dough into about an 18-inch circle. Cut into twelve triangles. Put a spoonful of pudding mixture on each triangle. Roll up and place on greased cookie sheet, point side down. Let it rise for 10 minutes. Bake at 375 for 10-12 minutes. Frost with glaze when rolls are cool.

FILLING:

1 package (6 ounce cook and serve) butterscotch pudding

2/3 cup coconut

1/3 cup chopped pecans

Prepare pudding according to package directions. Add coconut and pecans. Let mixture cool.

GLAZE:

1/4 cup brown sugar

2 Tablespoons evaporated milk

2 Tablespoons butter

1 cup powdered sugar

Boil brown sugar, evaporated milk, and butter for 1 minute. Blend in powdered sugar.

Southwest Rice and Bean Salad

This is a yummy side dish that goes with enchiladas and lots of other Mexican dishes.  People love this stuff! 

Southwest Rice and Bean Salad

5 cups cooked rice, warm or at room temperature

2 teaspoons salt

1 (16-oz.) can black beans, drained and rinsed

1 (16-oz.) can pinto beans, drained and rinsed

1 (12-oz.) can corn, drained

4 green onions, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

2 tablespoons packed brown sugar

2/3 cup canola oil

4 pickled jalepeno pepper rounds (I always leave this out because I don't have it on hand.)

2 teaspoons chili powder

1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Recipe Source:  adapted slightly from a recipe from My Kitchen Cafe

Caramel Candy Bars

I discovered this recipe in my mom's fabulous cookbook. My hubby loves Twix bars so this sounded as close as I could get to a homemade Twix. He said it didn't taste exactly like Twix, but he LOVED these bars! They are super delicious!

1 package (14 ounces) caramel candies

1/3 cup milk

2 cups flour

2 cups quick-cooking or regular oats

1 1/2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup margarine or butter softened

12 ounces of semi sweet chocolate chips (divided)

1 cup chopped walnuts or pecans (optional)

Heat oven to 350 degrees. Grease a 9x13-inch pan. Heat candies and milk in a 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with 6 ounces of chocolate chips and walnuts (if adding nuts); drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20-25 minutes. Put remaining 6 ounces of chocolate chips on top of the bars (leave this step out if you want the bars less chocolately). Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into bars.

Lentil Vegetable Soup

This soup is delicious. Then again, I love lentils. Lentils are so good for you too. This is a filling and healthy meal. My 2 year old loves this stuff.

Lentil Vegetable Soup

Ingredients:
2 cups lentils

8 cups water

1/2 lb sausage

1/2 cup chopped celery (I usually add about 3/4 cup.)

1/2 cup chopped carrots (I usually add about 3/4 cup.)

1/2 cup chopped onions (I usually add about 3/4 cup.)

1 clove minced garlic

2 1/2 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. basil

3 Tbsp. chopped fresh parsley

1/4 tsp. pepper

2 cups fresh tomatoes diced

2 Tbsp. wine vinegar

Parmesan Cheese (This is a must in my book.)

Directions:
Brown sausage. Drain off any fat. Rinse lentils, drain and place in soup kettle. Add water and sausage, celery, carrots, onion, parsley, garlic, salt, pepper, oregano, and basil. Cover and simmer 1 1/2 hours. Add tomatoes and wine vinegar. Simmer covered for 30 minutes longer. Season to taste. Top individual servings with parmesan cheese. Makes 8-10 servings.

Recipe Source:  adapted from Heather Weston

Scalloped Potatoes Supreme

These potatoes are absolutely scrumptious!

8 large potatoes or 12-14 smaller potatoes boiled and diced

1 can cream of chicken soup

1 cube of margarine or butter

1/3 cup of grated onion (or 1/2 cup of chopped green onions)

1 1/2 cups grated cheddar cheese

1 pint (2 cups) sour cream

1 tsp. salt

2 tsp. ground sage

Boil potatoes until soft. Peel and dice. Place in a 9X13 pan or deep casserole dish. In a sauce pan add all the remaining ingredients (exclude potatoes) and stir until cheese is melted. Be careful not to let the mixture boil or the cheese will curdle. Add the sauce to the diced potatoes. Then sprinkle on topping.

Topping:

2 cups finely crushed corn flakes, corn chex, crispix, or other similar cereal

2 Tablespoons melted butter

Mix these two topping ingredients together and sprinkle on top of potato mixture. Bake uncovered at 350 degrees for 30 to 40 minutes.