Growing up, we used to have these awesome breakfast rolls every once in a while, especially around Christmas and Thanksgiving time. When I found out how easy they were to make, I immediately ran out and bought a bundt pan (just saying bundt reminds me of My Big Fat Greek Wedding). You have to start these rolls the night before, but they're really easy to finish the next morning.
Breakfast Rolls
a Jones family recipe
18 frozen roll dough (I use Rhodes rolls)
1/2 packet of the small box of cook-and-serve butterscotch pudding (MAKE SURE it's cook-and-serve, NOT instant)
1/2 cup-1 cup finely chopped walnuts
1/2 cup packed brown sugar
1/2 cup butter (again, please don't use margarine)
That's the ingredient list. And it's easy to prepare. The night before, put the chopped walnuts in the bottom of the bundt pan, and place the frozen rolls evenly on top of the nuts. Sprinkle the butterscotch pudding on top of the dough. In a saucepan, melt the butter, and add the brown sugar to it, whisking until its completely combined into a syrup. The butter will resist combining, but you need to have a smooth syrup or it'll separate in the bundt pan. After it's in a syrup, pour over the frozen rolls.
Let the dough rise overnight. The next morning, when the rolls are big and puffy, heat the oven to 350, and bake for about 25 minutes, until the rolls are deep golden brown and a toothpick comes out clean. When it's removed from the oven, take a serving dish (let's be honest, most of us will use a big plate), and put on top of the bundt pan; flip it immediately over. If it cools in the pan, it'll be hard to get out, so you want to do that right after taking it out of the oven. Enjoy!
Monday, October 11, 2010
Stuffed Zucchini
My dad can be a bit extreme. Where two or three zucchini plants can provide more than enough zucchini for the average family to not only use, but also as super exciting gifts to eager neighbors, my dad insisted that we plant fifteen hills. Keep in mind: a hill had 3 seeds in it. So what the heck do you do with zucchinis from 45 plants? People started getting smart and locking their car doors--- not to keep thieves from stealing their belongings, but to prevent unexpected bags of zucchini from appearing in their vehicles.
Anyone who has grown zucchini can also attest that if you are not fastidious about checking the plants, they can quickly get out of hand. Even with the one zucchini plant I planted this year, a few days of not paying attention landed me with a 30-inch-long vegetable. Fortunately, years of having extreme excess had gifted me with great recipes for zucchini, and my mom's recipe for the giant variety sounded like the perfect solution to using it.
I called my mom to send the recipe to me, and I promptly (and accidentally) sent it to the trash bin. So, after another call, I got the recipe. It's currently roasting in the oven.
Stuffed Zucchini
by my awesome mom (Denise Jones)
1-2 large zucchini
1 small onion
2 stalks celery
dash of olive oil
1 lb hamburger
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup rice
Italian seasoning (I added this just for flavor)
salt and pepper for seasoning
Preheat the oven to 350. Cut the zucchini in half, and scoop out the seeds. Salt and pepper it, and put it on a cookie sheet covered in tin foil in the oven. (It will need to cook for about an hour and a half, so it's good to get it started early.) Chop up the onion and the celery and soften them in the olive oil in a large skillet. When the onions are transparent, add the hamburger and brown. When the hamburger is browned, add the cans of soup, using 1/2 can of water in each can to swirl out the soup from the cans. Season to taste--- I used Italian seasoning, salt, and pepper, but garlic salt or other herbs could be good. Then add the rice (uncooked) and stir. Simmer for 1/2 hour until the rice is tender.
When the rice/meat is done, pull the zucchini out of the oven and pile the mixture in the hollowed out zucchini. Put back in the oven and cook for another 45 minutes or so, until the zucchini is tender. Cover with tin foil, removing for the last 10 minutes to brown. Serve. Just a note: don't feel obligated to eat the skin--- we would just scrape the zucchini off, as the skin tended to be a bit tough.
Remember, those gigantic zucchinis are still good--- and you don't need to make a ton of zucchini bread with it either. It makes a good main dish that is pretty easy to make and is really tasty. And it brings back memories of the hordes of zucchini that we grew.
Anyone who has grown zucchini can also attest that if you are not fastidious about checking the plants, they can quickly get out of hand. Even with the one zucchini plant I planted this year, a few days of not paying attention landed me with a 30-inch-long vegetable. Fortunately, years of having extreme excess had gifted me with great recipes for zucchini, and my mom's recipe for the giant variety sounded like the perfect solution to using it.
I called my mom to send the recipe to me, and I promptly (and accidentally) sent it to the trash bin. So, after another call, I got the recipe. It's currently roasting in the oven.
Stuffed Zucchini
by my awesome mom (Denise Jones)
1-2 large zucchini
1 small onion
2 stalks celery
dash of olive oil
1 lb hamburger
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup rice
Italian seasoning (I added this just for flavor)
salt and pepper for seasoning
Preheat the oven to 350. Cut the zucchini in half, and scoop out the seeds. Salt and pepper it, and put it on a cookie sheet covered in tin foil in the oven. (It will need to cook for about an hour and a half, so it's good to get it started early.) Chop up the onion and the celery and soften them in the olive oil in a large skillet. When the onions are transparent, add the hamburger and brown. When the hamburger is browned, add the cans of soup, using 1/2 can of water in each can to swirl out the soup from the cans. Season to taste--- I used Italian seasoning, salt, and pepper, but garlic salt or other herbs could be good. Then add the rice (uncooked) and stir. Simmer for 1/2 hour until the rice is tender.
When the rice/meat is done, pull the zucchini out of the oven and pile the mixture in the hollowed out zucchini. Put back in the oven and cook for another 45 minutes or so, until the zucchini is tender. Cover with tin foil, removing for the last 10 minutes to brown. Serve. Just a note: don't feel obligated to eat the skin--- we would just scrape the zucchini off, as the skin tended to be a bit tough.
Remember, those gigantic zucchinis are still good--- and you don't need to make a ton of zucchini bread with it either. It makes a good main dish that is pretty easy to make and is really tasty. And it brings back memories of the hordes of zucchini that we grew.
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