Easy Overnight Caramel Pecan Rolls

I love my friend Lori  - but she just is not a huge fan of cooking.  She loves to eat - like me and our group of friends - but she is a little picky on what she eats.... and what she cooks.  She shared  a favorite new recipe and said I had to try it.  She got it from her friend Sarah.  I made it and we loved it.  I especially love any recipe I can make at night and it is ready for me to bake in the morning.  This would be a great Christmas morning recipe.  Please try this  - my friend Lori would be so thrilled to know she shared a recipe with my readers!!

                              
Easy Overnight Caramel Rolls

12 - 14 frozen Rhodes rolls
chopped pecans
1 stick butter
small box Cook & Serve butterscotch pudding
1 cup brown sugar

Spray a bundt pan with cooking spray. First, put chopped pecans in the bottom of your greased bundt pan - then the frozen rolls.   Melt butter in small saucepan.  Add pudding and brown sugar and stir til combined.  Pour melted mixture over rolls and pecans.  Cover with a dish cloth overnight.  In the morning, bake at 325 for 25- 30 minutes - making sure to get the center done.  Cool slightly and flip onto a large plate.  Enjoy!

*I have a new silicone bundt pan and this worked perfectly!!

Printable Version 

Macadamia Fudge Cake

First, I have to apologize..... I haven't posted a recipe in over a month.  We just took two girls to college last week and preschool started this week.  It has been a crazy time!  No excuses - just didn't do it.  I will post cute apartment/dorm room pics later.

But, onto important things......  This Macadamia Fudge Cake is awesome - serve with fresh whipped cream or Reddi-Wip and your family and guests will love you.  It is easy and it LOOKS fabulous!  Make this for your next gathering!

Macadamia Fudge Cake

1 cup all purpose flour

¾ cup sugar

¼ cup unsweetened cocoa powder

1 ½ tsp. instant coffee granules

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¾ cup sour cream

½ cup butter, softened

½ tsp. vanilla

1 egg

TOPPING

½ cup sugar

4 oz. (4 squares) semi-sweet chocolate

1 cup whipping cream

2 Tbsp. butter

1 Tbsp. corn syrup

1 tsp. vanilla

1 (7 oz.) jar macadamia nuts, halved or slightly chopped

Heat oven to 350.  Line the bottom of a 9 inch round cake pan with wax paper.  I use a spring form pan.  Spray the paper with PAM.  Combine all ingredients for the cake in a large bowl, mix at low speed until well blended.  Pour batter into prepared pan.  Bake at 350 for 30 – 35 minutes or until toothpick inserted comes out clean.  Cool cake 10 minutes on wire rack.  Removed cake from pan; cool completely on rack. 

For topping, combine sugar, chocolate, cream, butter and corn syrup in medium saucepan over medium heat; stirring constantly until mixture boils.  Continue stirring and reduce heat; cook 5 minutes.  Remove from heat and stir in vanilla.  Cool mixture 10 minutes, stir in nuts. (I reserve a few to sprinkle on top).  Place cooled cake on serving plate.  Pour topping evenly over cake.  Sprinkle reserved nuts on top.  Serve with homemade whipping cream.  

Printable Version

Guinea Grinders - An Iowa State Fair Favorite

I live in Omaha and believe it or not, I have never been to the Iowa State Fair.  I grew up LOVING the Texas State Fair and Big Tex!  My friend Kim recently shared this recipe with me.  She says it is one of her family's favorites.  I hear it is an Iowa State Fair Favorite!!

I found a great explanation for this recipe over at Amanda's Cookin.  To quote Amanda -

"Some Italians aren’t happy with the name as its origins date back to when Italian immigrants were called “guineas”. It’s considered a racial slur and some restaurants in Iowa have even changed the name of this sandwich to plain old “grinder”. I read somewhere that the word grinder refers to the act of grinding your teeth back and fourth to bite through the tough bread in the sandwich, which would also indicate they didn’t toast them early on. No matter what you call it, it’s really delicious and freezes well too!"

The recipe that Kim gave me is just like Amanda's.  I saw where Amanda mentioned getting her version from the 30 Day Gourmet.  I love how the 30 Day Gourmet has instructions for 12 - 72 servings!!

Not a great picture - but my family was anxious to eat!!  They loved them!!

Guinea Grinders (makes 12 sandwiches)

1 lb Italian Sausage (I used hot)
1 lb ground beef
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp red pepper flakes
30 oz of pizza sauce - homemade or purchased
4 loaves of French bread - sliced horizontally for any size sandwich

Combine sausage and ground beef in a large skillet and brown - drain.  Mix pizza sauce with salt, pepper, garlic powder and red pepper flakes.  Mix meat with sauce and heat in a slow cooker on low for 4 hours or on high for 2.  Cut bread sections in half and open,  pick out some of the middle of the bread and fill the hole with meat mixture.  Top with shredded mozzerella cheese and put bread top back on.  Wrap the entire sandwich in foil and bake at 350 for about 15 minutes.  

**use only half of the meat mixture and freeze the rest for later

Printable Version

Chocolate Fudge Pie - Guilt Free

My friend Donna shared this Southern Living recipe with me recently.  I love chocolate and always like saving a few calories when I can.  I liked the fudgy, thick consistency.   We love Reddi-Wip so I topped each serving with Reddi-Whip and raspberries instead of the extra Cool Whip!

Chocolate Fudge Pie - Guilt Free (adapted from Southern Living)

1 cooked pie crust
6 oz unsweetened chocolate baking squares, chopped
1 (14oz) can fat-free sweetened condensed milk
1 (8 oz) container fat-free frozen whipped topping, thawed and divided
fresh raspberries

Microwave chocolate in a large microwave safe bowl on high for 1 to 1 1/2 minutes, stirring every 30 seconds.  When melted, whisk in milk until smooth; let stand two minutes.  Fold in half of whipped topping until combined - pour mixture into crust.  Cover and chill 4 - 8 hours.  Spread remaining whipped topping over pie and garnish with raspberries.  ( I didn't top with the rest of the whipped topping;  I topped each slice with a little Reddi-Wip and then raspberries)