Roundup Bubble Bread

Roundup Bubble Bread

2 pound frozen Rhodes rolls, thawed

1/3 cup butter, melted

¼ teaspoon dried basil, crushed

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped green onions

2 teaspoons minced garlic

1 Tablespoon fresh grated Parmesan cheese

Grease 12-cup bundt pan.  Arrange thawed rolls in pan.  In small bowl, combine melted butter, basil, parsley, green onions, and garlic.  Pour over dough.  Cover with plastic wrap and towel and let rise until doubled, about 1 hour.

Sprinkle cheese over bread.  Bake at 375 degrees for 25 to 30 minutes, or until golden brown.  Remove from oven and cool in pan for 10 minutes.  Turn out onto serving plate.  Pull apart to serve (do not slice).  Serve warm.

*Recipe from Favorites cookbook.

The Homestead's Caramel Pecan Cheesecake

The Homestead’s Caramel Pecan Cheesecake

Crust:

2 cups pecans (about 8 ounces)

¼ cup sugar

¼ cup unsalted butter, melted

½ (16 ounce) jar Mrs. Richardson’s caramel topping

Filling:

4 (8 ounce) packages cream cheese, softened

3 eggs

1 cup sugar

1 Tablespoon vanilla

Topping:

1 cup whipping cream, chilled

2 Tablespoons sugar

½ teaspoon vanilla extract

For crust:  Wrap foil around outside of 9-inch diameter springform pan with 2 ¾ inch high sides.  Finely grind nuts and sugar in processor.  Add melted butter and blend until moist crumbs form.  Press crumb mixture onto bottom of springform pan.  Warm caramel topping and drizzle over crust.

For filling:  Using electric mixer; beat cream cheese and sugar in large bowl until well blended.  Add eggs 1 at a time, beating just to combine after each addition.  Mix in vanilla.  Pour filling into crust.  Place cheesecake in large baking pan.  Add enough hot water to pan to come 1 inch up sides of cake pan.  Bake at 325 degrees until top appears dry and cheesecake no longer moves in center when shaken, about 1 hour.  Remove cheesecake from water bath.  Cool.  Remove foil.  Cover and refrigerate overnight.  For topping:  Release pan sides from cheesecake.  Beat whipping cream, sugar and vanilla extract in medium bowl to stiff peaks.  Spoon whipped cream on cake wedges when serving.

*Recipe from Favorites cookbook

Ritzy Kid's Chicken

This recipe is from a cookbook my Aunt Margo gave me.  It is called Favorites.  This chicken is seriously good.  Brian, who is a sauce person, even liked it without any sauce.  We served it with a side like rice or potatoes and veggies.  It is an awesome weekday meal.

Ritzy Kid’s Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers

¼ cup Parmesan cheese

2 teaspoons garlic salt

1 tsp seasoned salt

1 cup plain yogurt

¼ cup butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish.  Pat chicken dry, then coat with yogurt.  Dip each piece in crumb mixture and arrange in 9”x13” baking dish.  Drizzle melted butter over top, if desired.  Bake at 350 degrees for 45 minutes.