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.