Sticky buns

20-22 frozen Rhodes rolls
3.5 oz Butterscotch or vanilla pudding—must be cook and serve, not instant
1 Tbsp cinnamon
3/4 c brown sugar
1/2 cup melted butter

Thaw rolls in fridge overnight. Grease bunt pan. Cut rolls in half. Put Rhodes rolls in ziplock bag with cinnamon sugar and shake. Put half the rolls in the pan. Sprinkle half package pudding on top.  Melt the butter and mix with the brown sugar. Drizzle half over the rolls. Repeat with remaining ingredients. Let rise for a while. Bake at 350 for 25 minutes. Cook for about 20 mins, then cover with foil to keep tops from getting too brown. Let sit for 5 mins in pan then flip upside down onto plate.  Can serve with cream cheese frosting, or powder sugar glaze if you want, but totally not necessary.

(Can do all the stuff with frozen rolls and let thaw/rise overnight, but I haven’t had much luck with that. They over rise.)

1/2 tsp vanilla
3 oz cream cheese
1 c powdered sugar
Milk as necessary

Add first three ingredients. Mix, then add milk to get to desired consistency.

Cheesey Potatoes

30 oz frozen shredded hash browns, thawed
1 onion chopped
2-3 cloves garlic
1-2 tbsp butter
2 cans cream of chicken soup (could try cream of celery, supposed to be good,)
2-3 cups shredded cheddar cheese
16 oz sour cream
3/4 tsp salt
1/4 tsp pepper
Cornflakes or honey bunches of oats

Preheat oven to 350.   In large pot (Dutch oven one from grandma Thomas) melt butter and sauté onions and garlic till translucent and aromatic.   Remove from heat. Add hash browns, sour cream, cream of chicken soup, cheese, salt, pepper and combine well.  Spread mixture in a greased 9x13 pan.  Top with corn flakes. Bake 30-45 mins till hot in the center and cheese is bubbly throughout.

Marie Calender's Chicken Pot Pie

Source:  Kiersten Callahan

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion
4 boneless, skinless chicken breasts/turkey
4 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender.
In large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/Loar heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust.  Form the crust edge, sealing insides.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown.

Jen Hatmaker's Super Sandwich

Source:  Jen Hatmaker, Of Mess and Moxie

Ciabatta bread, or french bread
Pesto
Pepperoni
Ham
Turkey (any or all of the above meats)
Mozzetta, sliced thin (pre-shredded is proving difficult to melt!  Maybe sliced or shred myself)
Marinara Sauce
Butter lettuce (why do the other lettuces even try?)
Tomato
Fresh basil
Red onion

Preheat oven to 350.  Slice loaf in half lengthwise. Spread a thin layer of pesto on the bottom half, layer up with meats, cheese, veggies and basil.  Spread thin layer of marinara on the top half.  Close 'er up, stick on a sheet pan, cover with foil and warm through about 15 mins.  I cant get the cheese to melt in15 minutes--went almost 25 and the lettuce was ok, but that pre-shredded mozzarella still wasn't melty.  Maybe try slices or shred myself. Slice and serve with more marinara cause the only thing better than marinara is more marinara.

Cut up a pineapple for your side dish.