Tuesday, July 27, 2010

Spinach Salad

Delicious salad!
Sorry about the picture but I remembered to take it when the salad was almost gone.
1/2 gallon chopped spinach
1 c sliced fresh mushrooms
4 strips bacon, cooked and crumbled
1 c grated cheese (Swiss, Mozzarella, or Monterrey Jack)
2 small cans of mandarin orange slices
Sugared Almonds:
1/2 c sliced almonds
3 tbsp sugar
2 tbsp melted butter
Blend sugar and melted butter well. Coat almonds and spread on a baking sheet. Bake at 325 degrees Fahrenheit for 10-15 minutes. When lightly browned remove from oven, loosen with a metal spatula and let cool completely.
Place salad greens in a serving bowl and top with mushrooms, bacon, cheese, mandarin oranges and nuts. Serve with poppy seed dressing. Enjoy!
Poppy Seed Dressing:
1/2 c white vinegar
2 tsp poppy seeds
1/2 tsp salt
1 c extra virgin olive oil
1/2 c sugar
1 tbsp grated onion
1 tbsp prepared mustard
Blend all ingredients but oil until sugar is dissolved. Gradually add oil, whisking it into dressing.

Sunday, July 25, 2010

Butterscotch Cinnamon Rolls

This is another recipe found in my family cookbook. It was super fast and easy to make and most importantly...it was really good.


1 c chopped pecans

28 frozen Rhodes rolls

3 oz pkg regular butterscotch pudding mix (dry, do not use instant)

1/2 c butter

3/4 tsp cinnamon

3/4 c brown sugar

Place nuts in bottom of greased bundt pan. Add rolls. Sprinkle pudding over top. Melt together in saucepan the butter, cinnamon, and brown sugar. Pour over rolls. Leave rolls out overnight to rise. Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
Note: Try and assemble everything late at night. I started mine about 9pm and by 7:30 am, the rolls had risen so much they were overflowing.