Sticky Buns

Okay since we are putting on our favorites from and pretty much comfort food I will put the recipe on that helped me win the YM/YW cookoff back in my mutual days. No I am not putting the Toxic Waste Jello Salad (but that would be pretty cool since tomorrow is Halloween), I posting Stinky Buns. This is one of the easiest (obviously since I can make it) and yummiest (I won the cookoff and my gourmet minded friend wanted to know how much time and effort went into these delicious little marvels because she loved them soooooo much). So here we go.

• 12 frozen Rhodes Dinner Rolls (you could make the rolls yourself, but why really)
• 1/2 cup butter or margarine melted (one stick)
• 1/2 cup brown sugar
• 1/2 package cook and serve butterscotch pudding

Place the rolls in a bundt pan (I use my Pampered Chef Stoneware Fluted Pan and it is perfect.)Melt the butter (I have found the least messy way is to put it in the microwave on defrost for a while. You all probably know this little trick, but since I am the least domestically inclined of all us, I thought I would share this superb trick.) Mix the brown sugar and pudding into the butter and drizzle over the top of the rolls. Cover pan and let sit over night to allow the rolls to raise. Then I just follow the baking instructions right off the Rhodes Rolls package, it is just perfect. Here is to happy cooking and more delicious seasonal recipes!

mom's gingersnaps

I made these and told myself I could have one and that would be enough. Yeah, right.

Mom's Gingersnaps

recipe from Mom

1 c sugar

3/4 c shortening

1/4 c molasses

1 egg

2 c flour

2 tsp soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

Combine first 4 ingredients, blend well. Stir in remaining ingredients, blend well. Chill dough for ease in handling. Heat oven to 375. Shape dough in 1" balls, roll balls in sugar. Place 2" apart on greased cookie sheet. Do not flatten! Leave in round balls when baking. Bake at 375 for 8 min, or until edges are set.

Cool for 1-2 minutes before removing from cookie sheets.

Makes roughly 4 dozen. Mmm, Mmm, good.

Pumpkin Chocolate Chip Cookies

This is just a really good recipe for

pumpkin cookies.

It makes about 3 dozen.

1 1/2 cups canned pumpkin

1 egg

1/2 cup oil

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. ground nuntmeg

1 tsp. vanilla

1/2 tsp. salt

1 1/2 cups sugar

2 1/2 cups flour

1/2 bag of chocolate chips

Mix first ten ingredients together. Mix in flour. Fold in chocolate chips.

Bake 350 degrees for 13-15 minutes.

cherry chocolate cake (black forest cherry cake)

This is actually a picture of the chocolate bundt cake I posted before. Sorry the picture is so dark. I was too lazy to edit it. I just made this again for a family get-together and wanted to show a picture of it. I was so glad to have a place to take one so I could have a piece of it.

While I was looking for the recipe I found my copy of the recipe for what we called Black Forest Cherry Cake growing up. It technically is not a Black Forest Cherry Cake, but it is delicious and one of my favorite cakes ever. It is so moist and the cherries are sweet surprises. I felt like posting it after Shellie put on the Chicken Pot Pie. I think we should get all of our favorite family recipes on here.

Black Forest Cherry Chocolate Cake

1 pkg chocolate cake mix (devil's food is great)

1/4 cup oil

3 eggs

1 can (21 oz) cherry pie filling

Beat first three ingredients well. Fold in the cherry pie filling (so that you don't destroy all the cherries with the mixer.) Pour into a greased and floured 12-cup bundt pan and bake in preheated oven at 350 degrees for 45 minutes. Cool in pan for at least 25 minutes before inverting.

Decorate and serve with 1 (additional) can cherry pie filling and whipped cream.

I have also baked this in a 9X13 for 35 minutes and just sprinkled it with powdered sugar.

Chicken Pot Pie

This was always one of my favorite dishes growing up. I appreciate it even more now as the mom of the house. It's fairly quick to prepare, the ingredients are usually a stock item in my cupboard/fridge, and it's a whole meal in one dish . . . love it!

1/2 c chopped onion
1/4 c butter or margarine
1/2 c flour
2 tsp chicken bouillon
1/4 tsp salt
1/4 tsp thyme
1/8 tsp pepper
1 3/4 c milk
1 1/2 c water
2 cans (6 1/2 oz) tuna or chicken
1 c frozen vegetables
3 Tbsp parsley
1 pkg biscuits

Saute onion in butter until tender, but not brown. Blend in flour, bouillon, salt, thyme, and pepper. Add milk and water. Cook and stir until thickened and bubbly. Stir in chicken (or tuna), cooked vegetables, parsley; heat until bubbly. Pour into small individual casserole dishes or into one large casserole dish. Quarter uncooked biscuits and quickly place atop the hot filling. Bake at 400 degrees for 10-12 minutes or until biscuits are lightly browned.