Butterscotch Pull-Apart Rolls

This recipe is from Grams, so even if that reason alone, they would be great. I altered the recipe slightly so the butterscotch topping was more of a sauce instead of crumbly. They are good at any time, but are great for a quick breakfast.

Ingredients:

Rhodes frozen dinner rolls-thawed

2 "cups" store-bought butterscotch pudding

1/2 c. brown sugar

4 tbsp butter or margarine

1 tsp ground cinnamon

Directions:

Thaw rools either on counter or in oven set @ 200*. Line rolls in greased bread pan, fitting well as many as you can. In small saucepan, mix together and heat pudding, brown sugar, butter, and cinnamon. Pour over rolls, making sure some sauce gets between rolls and to bottom of pan. Cover and let rise in a warm pace, about an hour, until doubled in size. Bake in over at 350* for 35-40 minutes. Turn out of pan upside down immediately. Best served warm.

Chicken Tortilla Soup

This is Michelle Bucher's recipe. So easy and using the crockpot, which I love!

Ingredients:

2 medium chicken breasts

1 can italian stewed tomatoes, w/juices

1 can black beans, w/juices

1 (4oz) can green chiles

1/2 c. salsa

1/4 c. tomato sauce

chili powder to taste

Directions:

Place all ingredients in crockpot; cook on high 3 hrs. Shred chicken and replace in crockpot for 10 minutes. Serve with shredded cheese, sour cream, and tortilla chips.

Strawberry Soup

If you like cold soups, this is good. It kinda tastes like a smoothy, so kids like it too. I'm all about fruit soups in the summer time; something cold and different...and delicious!

Ingredients:
2 pints strawberries
2 c. plain yogurt
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
1/8 tsp. cardamom

Directions:
In blender combine all ingredients; puree until smooth. Chill and serve.

Grilled Chicken Penne al Fresco

A great, quick, and easy recipe from Pampered Chef using the deep covered baker.

Ingredients:

4 garlic cloves, peeled

2 c. grape or cherry tomatoes

3 c. uncooked mezze penne pasta

3 c. chicken broth

3/4 c dry white wine (such as Chardonnay)

1/2 tsp each salt and coursely ground black pepper

1 1/4 c. lightly packed fresh basil leaves, divided

1 oz. parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

Directions:

Spray baker with olive oil. Slice garlic into backer. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 min. Crush tomatoes using Mix-n-Chop (or whatever you have). Add pasta, broth, wine, salt and pepper. Return baker to microwave; cover and cook on high 16-18 min or until pasta is tender; stirring after 10 min. Meanwhile, coursely chop basil. Reserve 2 tbsp for garnish. Grate cheese (or use pre-grated).

Carefully remove baker from microwave and remove lid. Add remaining basil, cheese, and chicken to baker; mix well. Garnish with 2 tbsp basil, additional parm. cheese, and pepper, if desired. Makes 8 servings.

Caramelized Brussels Sprouts with Pistachios

I ordered a basket of fruits and veges through Bountiful Baskets for the first time a couple weekends ago and in it was a bag of brussels sprouts, so I got on the internet and found what looked to be a yummy recipe...and it was! Chad and Troy even liked them too. I did make a few changes though. I cut all my brussels sprouts in half, which helped them steam better and took all the bitterness out. I also caramelized the onions in butter first, then added the vinegar. I was pleasantly surprised with how they turned out.

Ingredients:

2 pounds brussels sprouts (I don't know what my bag weighed but I used the whole bag)

1/2 c. unsalted butter

3 small onions, cut into strips

1/4 c. red wine vinegar

2 tbsp white sugar

salt and pepper to taste

1/2 c. coursely chopped pistachios

Directions:

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender yet crisp. Melt butter in deep skillet, ad onions and 3 tbsp vinegar; cook until onions brown. Add brussels sprouts, sugar and remaining vinegar. Saute over medium heat until lightly caramelized. Season to taste with salt and pepper, garnish with pistachios.