Wednesday, July 21, 2010

Ultimate Coffee Cake - Paula Deen

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks

Thursday, July 15, 2010

Slow Cooker Boston Tea (book club) Punch Recipe - A Year of Slow Cooking Blog

2 cups water
2 black tea bags
1/2 cup rum
2 ounces Triple Sec
2 tablespoons sugar
8 lemon slices (about 2 lemons)

The Directions.

Use a 2 quart slow cooker. Put water into your slow cooker, and add the tea bags. Pour in the rum and triple sec. Stir in the sugar. Wash lemons well, slice, and float the slices on top. Cover and cook on low for 4 hours, or on high for about 2 hours. When thoroughly hot, remove tea bags (you can squeeze them just a bit to get out more tea flavor, if you'd like) and discard. Ladle into pretty mugs and serve.

Serves 4

Lemonade Iced Tea Sorbet - Cooking Light

2 cups boiling water
4 regular-sized English Breakfast tea bags
3/4 cup sugar
3/4 cup fresh lemon juice (about 4 lemons)
1 cup ice water

1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.

2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.

Thursday, July 1, 2010

Vegetable Side Dish - Kevin & Amanda's Blog

1 zucchini
1 red bell pepper
1 red onion
1 cup of frozen corn kernals

Dice all the vegetables then add frozen corn kernals. Toss with just enough olive oil to coat, plenty of kosher salt, freshly cracked pepper, and a minced clove of garlic. Roast at 400 degrees for 15-20 mins.

Skinnygirl Sangria - Bethany Frankel

8 peaches, pitted and sliced
4 white plums, pitted and sliced
1 pound green grapes, cut in half
3 bottles Prosecco (Italian Sparkling Wine)
One 12-ounce can Fresca or diet lemon/lime soda
One 12-ounce can club soda

Combine all the ingredients and chill for at least 1 hour.
Serve over ice.
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