Place ½ – 1” of brown sugar in the bottom of a 12” Dutch oven. Sprinkle chopped pecans over the sugar. Open and place 2.5-3 rolls of Pillsbury cinnamon rolls in a single layer over brown sugar and pecans. Rolls will fit snugly to edge of oven. Pour 1 pint half-and-half over all. Bake for 30-45 minutes with 10 briquettes on the bottom and 14 on the top. Rolls are done when they swell up and begin to brown. You’ll think you’ve died and gone to sticky-bun heaven!

1 pint rhubarb sauce*
1 1/2 c boiling water
6 oz package of any red Jell-O
1 c crushed pineapple with juice
chopped nuts, optional
grated apple, optional
fresh or frozen raspberries, optional

Dissolve Jell-O in boiling water. Add rhubarb sauce, pineapple, and other ingredients as desired. Pour into 9″ X 13″ pan, or equivalent mold. Chill. Serve topped with whipped cream or whipped topping.

*To make rhubarb sauce:
Pull rhubarb stalks from plant. Trim and discard leaves, as they contain oxalic acid, a poison. Wash stalks and cut into 1/2″ pieces. Place in sauce pan with a small amount of water and a little sugar (amount of sugar can be adjusted later). Place over medium high heat and cook until mixture comes to a boil. Watch closely because the mixture becomes frothy and is likely to boil over. Turn down heat, cover and cook only until rhubarb pieces are tender and falling apart. Add additional sugar if desired.

If you enjoyed this article, consider subscribing to the full-feed RSS.

FIESTA CHICKEN

Fresh or frozen chicken pieces, any number that will fit in your crock pot with the lid in place!
(boneless, skinless breast and thighs are my favorite)
Dry taco seasoning
Salsa

Place a little salsa in the bottom of crock pot. Add enough chicken pieces to cover the bottom of the pot. Sprinkle with dry taco seasoning. Spoon a little salsa over the top. Add another layer of chicken pieces, repeating the taco seasoning and salsa. Repeat until desired amount of chicken is in place. If chicken is frozen, (yes, you can actually start with frozen, unthawed chicken!), cook on high for one hour, and on low for 4-6 hours. If chicken is fresh or thawed, cook on high for 3 hours, or on low for 4 to 6 hours. Serve in warmed tortillas with grated cheese, sour cream and additional salsa. Don’t be surprised when your guests rave about your culinary skills.

½ c shortening
½ c peanut butter
½ c granulated sugar
½ c brown sugar
1 egg
¼ c water
1 ¼ c flour
¾ t soda
½ t baking powder
¼ t salt
1-6oz pkg chocolate chips
Chocolate Glaze (recipe below)
½ c chopped salted peanuts

Heat oven to 375F. Grease 9” X 13” pan. Mix shortening, peanut butter, sugars and egg thoroughly. Stir in water, flour, soda, baking powder, salt and chocolate chips. Spread in prepared pan. Bake about 20 minutes. While warm, spread with Chocolate Glaze and sprinkle with chopped peanuts. Cut into bars.

Chocolate Glaze
Melt 2 oz unsweetened chocolate and 3 T butter or margarine. Remove from heat and stir in 1 c confectioner’s sugar and ¾ t vanilla. Stir in about 2 T hot water, one t at a time, until glaze is of spreading consistency.

Cook according to package instructions 1 ½ lbs ziti or rigatoni pasta. Drain and set aside

Brown together:
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
Drain well and stir into pasta.
Add:
29oz can diced tomatoes
1 26oz jar thick spaghetti sauce
½ t dried basil
½ t dried oregano
1-2 t minced garlic
salt and pepper to taste

Pour into a 9” X 13” pan (it may not all fit!). Top with lots of grated Mozzarella cheese and a lesser amount of grated Parmesan cheese. Cover with foil. At this stage, it can be refrigerated for up to two days before baking.

Bake (with foil on) at 350F for 45 minutes. Uncover and bake 5 minutes more.

2 c salt
3-5 T onion powder
2 T paprika
½ t freshly grated nutmeg

1 ½ t each:
garlic powder
curry powder
chili powder
dry mustard
black pepper

1 t each:
dried basil
oregano
red pepper
thyme
rosemary

Combine all in a food processor or blender for several seconds. Store in covered container.

Dissolve Jell-O in boiling water. Then mix all together and set aside.

Step Two:
2 ½ cups graham cracker crumbs (crumbs of 15 crackers)
6 T powdered sugar
½ cup melted butter

Mix together and set aside.

Step Three:
1 pint frozen whipped topping
¼ cup milk
1 cup powdered sugar
1 8-oz pkg cream cheese

Beat cream cheese with milk until creamy and smooth. Add frozen whipped topping and powdered sugar. Cream together.

Step Four:
Layer 2/3 crumbs in bottom of 9×13 pan. Spread half of cream cheese mixture over crumbs. (Make sure to seal it all the way. If there are holes, the Jell-o will leak through and soak into the crumbs and it’s not so good!) Pour Jell-O mixture on top. Chill until firm. Spread the rest of the cream cheese mixture on top of Jell-o. Sprinkle remaining crumbs over all. Enjoy!