Out of this World Rolls

The first time I had these rolls was after Jake and I had been married for a month, at the Winegar Thanksgiving. If there is one thing the Winegar kids LOVE to eat, it is rolls. Anytime we go out to eat, especially to Little America, they only have one thing to say to the waitress, "keep the rolls coming". These rolls that Momma Winegar made that Thanksgiving were no exception, she knows what her boys love! IF there are any leftovers, they are great for turkey sandwiches (or just plain) for the next week+.

ROLLS

Dissolve:

2 pkg. Dry Yeast

1/4 cup warm water

Combine in large bowl:

1/2 cup shortening

1/2 cup sugar

3 eggs, well beaten

1 cup warm water

2 tsp salt

Add yeast and 2 1/2 cups flour, beat with mixer until smooth. Add remaining 2 cups flour. Cover. Let rise 1 1/2 hours. Punch down. Put in fridge covered overnight. Take out and divide in thirds. Flour. Roll in circle & cut pie shaped into eighths. Tuck and roll. Let rise 1 1/2 hours. Bake at 375 for 15 minutes

Cornbread

Whenever I've attempted to make cornbread, it has always turned out really grainy/crumbly and not very flavorful. Growing up in Salt Lake, we would always go to the Cowboy Grub restaurant and they have the best corn bread I have ever tasted. Although this recipe isn't just like theirs, it's pretty darn close! I found it on one of my favorite recipe blogs, sisterscafe.blogspot.com. Most of the stuff they post is amazing so I thought I'd try it. I'm glad I did! I could've eaten the whole thing by myself. Whitney even liked it, and that is saying something!

CORNBREAD

2 eggs

1 cup sugar

2 cups buttermilk

2 cups flour

1 cup cornmeal

1 cup oil

2 tsp. baking soda

1 tsp. salt

Preheat oven to 400 degrees. Mix together eggs, sugar, and buttermilk. Add the rest of the ingredients and mix well. Pour in a greased 9x13 pan and bake for 20-22 minutes.

Momma Winegar's Chili

1 lb hamburger

1 onion, chopped

1 green pepper, chopped

1 large can diced tomatoes

1 can creamed corn

1 can kidney beans

1 can no-bean chili

1 large can tomato sauce

1 Tablespoon chili powder

1 can chopped olives (opt.)

Brown hamburger, onions, and pepper. Add remaining ingredients and simmer 1 hour. Goes well with cornbread.

*This is a great recipe to double. When I do, I only increase the meat by another 1/2 pound.

Pecan Cinnamon Ring a.k.a. Sticky Buns

A Christmas tradition growing up in the Webster home, I love love love these buns!

It's a super easy recipe as you do all the prep work the night before and just get to enjoy them the next morning.

1/2 cup to 1 cup chopped pecans

18 frozen dinner rolls

1 3oz. pkg butterscotch pudding (not instant)

1/2 cup margarine

3/4 cup brown sugar

3/4 tsp. cinnamon

Grease sides and bottom of bundt pan. Sprinkle nuts evenly on the bottom of the pan. Place the frozen rolls on the nuts and sprinkle the dry pudding on top. Melt the margarine and combine it with the brown sugar and cinnamon. Pour this mixture over the top of the rolls. Set it out overnight of for 6-8 hours. Bake at 350 for 25 to 30 minutes. Tip out on large platter and serve immediately.

*only set out overnight if the room isn't too warm (above 65 degrees), otherwise you'll have rolls all over the counter.

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

This recipe is brought to you by one of my favorite food blogs, melskitchencafe. It has hot fudge AND peanut butter so I knew it had to be Jake's birthday dessert tonight! It was SO yummy, and SO rich. I don't love chocolate all that much, but those who do LOVED this recipe.

*Serves 6

Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips

Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.