Nice buns

This recipe for sticky buns comes from the Whitesides family. It uses Rhodes rolls and is extremely easy to make. Just plan ahead for the rise time. The butterscotch sauce is delicious.

THE RECIPE:

24 Rhodes rolls, still frozen
1/2 c. butter, melted
1 package Jell-O cook-and-serve butterscotch pudding mix
1/2 c. packed brown sugar
1 tsp. ground cinnamon

Put frozen rolls in greased 9x13 baking pan. Pour butter over rolls. In medium bowl, combine dry pudding mix, brown sugar and cinnamon. Sprinkle evenly over rolls. Cover with plastic wrap lightly sprayed with cooking spray and let rise overnight. In the morning, place baking pan on a cookie sheet and bake at 350 degrees for 30 minutes. Let stand 20 minutes, then invert onto cookie sheet.

One of my favorite desserts ever

This cocoa tiramisu is dangerous. I could easily eat the whole pan by myself. My family loves it and can't get enough. Traditional tiramisu is made with coffee, which we don't drink, and whose flavor we do not like, so we made our tiramisu with hot chocolate mix. The idea came from Mel's Kitchen Cafe. It is flavored with rum and almond extracts. The creamy homemade custard is mixed with mascarpone cheese. It is truly divine.

THE RECIPE:

1 c. hot water
2 packets good-quality hot chocolate mix OR 6 Tbsp. hot chocolate mix
1/8 tsp. almond extract
1/8 tsp. rum extract
1/2 Tbsp. vanilla extract
4 egg yolks
1/2 c. granulated sugar
1/8 tsp. salt
3/4 c. heavy whipping cream, divided
8 ounces mascarpone cheese*
30-36 ladyfingers biscuits*
1 Tbsp. cocoa powder

Combine the water and hot chocolate mix. When cooled, add extracts. Set aside.

In small saucepan, and over medium heat, mix egg yolks, sugar and salt. Add 1/4 cup cream. Stir for a few minutes, or until thickened enough to coat the back of a metal spoon. Remove from heat and let cool 15 minutes.

Meanwhile, make whipped cream by beating remaining 1/2 cup cream until stiff peaks form. Beat mascarpone cheese into cooled egg mixture. Gently fold in whipped cream.

Whisk hot chocolate mixture often. Dip ladyfingers into hot chocolate, letting each side soak for about 1 second, then layer side by side in 8x8 baking dish. The last couple may need to be trimmed to fit. Top with half of custard, spreading evenly to edges of pan. Then with a mesh strainer, sprinkle with half of cocoa powder. Repeat layers: soaked ladyfingers, custard, cocoa powder. Refrigerate at least 8 hours before eating.

*I couldn't find these at Walmart, so I had to go elsewhere.

Pie for dinner

I am always on the lookout for meatless main dishes. Beans are a great way to add fiber and protein to your diet without all the fat, cholesterol and expense of meat. This tamale pie, from Better Homes and Gardens, fit the bill. It made for a yummy and fast weeknight dinner. It is also a great recipe for using canned food storage.

THE RECIPE:

1 c. chopped green sweet pepper
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 6-ounce can (2/3 cup) vegetable juice, such as V8
1 4-ounce can diced green chile peppers, undrained
1/2 tsp. chili powder (the original recipe called for 1 teaspoon, but we're wimps)
1/2 tsp. ground cumin
1/4 tsp. salt
1 8-ounce package corn muffin mix, such as Jiffy, and required milk and egg
1/2 c. shredded cheddar cheese
1/4 c. chopped fresh cilantro

Grease a 2-quart square baking dish or 10-inch quiche dish and set aside. In a medium skillet, cook sweet pepper, onion and garlic in hot oil until tender. Stir in beans, vegetable juice, chile peppers and seasonings; heat through. Spoon bean mixture into prepared dish.

Prepare corn muffin mix according to package directions. Add cheese and cilantro, stirring until just combined. Spoon batter evenly over bean mixture. Bake, uncovered, at 400 degrees for about 20 minutes, or until golden. If desired, serve with salsa and sour cream. Serves 6.

Rockin' broccoli

I could eat an entire dinner plate full of roasted broccoli by myself. Broccoli is one of my favorite vegetables, and roasting it makes it even better. My whole family gobbles it up. I highly recommend it.

THE RECIPE:

Fresh broccoli, washed and cut into florets
Olive oil
Salt
Pepper
Garlic powder

Preheat oven to 400 degrees. On a cookie sheet, toss broccoli with olive oil. Be sure each floret is coated, but not drenched. Season well. Bake on middle rack for 30 minutes.

Granola girl

I love making parfaits with this homemade granola. It tastes delicious with vanilla yogurt and fresh berries. The base recipe comes from Phemomenon. The granola really is so good. I even like to grab handfuls to munch on. Plus, it is very easy to make.

THE RECIPE:

3 c. old-fashioned oats (not quick)
1 c. raw almonds, chopped
3 Tbsp. wheat germ
1 Tbsp. whole flax seed
3 Tbsp. brown sugar
1/2 tsp. ground cinnamon*
Dash salt
3 Tbsp. canola oil
1/3 c. honey**
1 Tbsp. water
2 tsp. vanilla

Mix oats, almonds, wheat germ, flax seed, brown sugar, cinnamon and salt. In a separate bowl, stir together oil, honey, water and vanilla. Microwave to melt honey. Pour over oat mixture and stir well.

Spread out entirely over large cookie sheet or jelly roll pan sprayed with cooking spray. Bake at 300 degrees for 20 minutes, then stir with spatula and spread out again. Bake for 20 minutes more. Let cool completely on cookie sheet. Store in airtight container.

*I only wanted a hint of cinnamon, but you could do as much as 2 teaspoons.

**Swirl the oil in your measuring cup, then dump it into the bowl. That way, when you measure your honey in the oiled cup, it will slip out instead of sticking.