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
Directions
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
Wednesday, July 21, 2010
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
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.
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.
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
Preparation:
Combine all the ingredients and chill for at least 1 hour.
Serve over ice.
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
Preparation:
Combine all the ingredients and chill for at least 1 hour.
Serve over ice.
Wednesday, June 23, 2010
Fizzy Fruity Pineapple Punch - Hungry Girl
Directions:
1. Dissolve half a two-serving packet of Crystal Light fruit punch into a cup of icy-cold club soda.
2. Add 1/4 cup of chilled, juice-packed pineapple chunks.
3. Then give the whole thing a stir and slurp away! It's a bubbly spin on something ordinary, and you will LOVE it. Pssst... If you want to make it even MORE fun, freeze the pineapple chunks first!
Acceptable Intruders: Vodka or rum (only if you're of legal drinking age, of course), a cute straw, a paper umbrella, and fruity garnishes!
PER SERVING (entire drink): 40 calories, 0g fat, 76mg sodium, 8g carbs, 0.5g fiber, 7g sugars, 0g protein -- POINTS® value 1*
1. Dissolve half a two-serving packet of Crystal Light fruit punch into a cup of icy-cold club soda.
2. Add 1/4 cup of chilled, juice-packed pineapple chunks.
3. Then give the whole thing a stir and slurp away! It's a bubbly spin on something ordinary, and you will LOVE it. Pssst... If you want to make it even MORE fun, freeze the pineapple chunks first!
Acceptable Intruders: Vodka or rum (only if you're of legal drinking age, of course), a cute straw, a paper umbrella, and fruity garnishes!
PER SERVING (entire drink): 40 calories, 0g fat, 76mg sodium, 8g carbs, 0.5g fiber, 7g sugars, 0g protein -- POINTS® value 1*
Mojito Slushie - You've Got Supper Blog
Servings: 4 Prep Time: 5 minutes
INGREDIENTS
1 cup(s) sugar
1/2 cup(s) lime juice (fresh)
1/2 cup(s) mint (fresh), firmly packed
2 tbsp lime zest
1/2 cup(s) light rum
Directions
1. In a saucepan over medium heat, make simple syrup by combining sugar with 1 cup of water. Cook for 5 minutes until sugar is dissolved. Cool.
2. Mix together sugar syrup, lime juice, mint leaves, lime zest and rum in a blender and blend until smooth. Add 8 cups of ice and blend until slushy.
INGREDIENTS
1 cup(s) sugar
1/2 cup(s) lime juice (fresh)
1/2 cup(s) mint (fresh), firmly packed
2 tbsp lime zest
1/2 cup(s) light rum
Directions
1. In a saucepan over medium heat, make simple syrup by combining sugar with 1 cup of water. Cook for 5 minutes until sugar is dissolved. Cool.
2. Mix together sugar syrup, lime juice, mint leaves, lime zest and rum in a blender and blend until smooth. Add 8 cups of ice and blend until slushy.
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