Garlic Rolls

These are so easy and have made me famous in the Jones family.

Ingredients:

Rhodes rolls (in freezer section, you want the rolls not the loaf)
Butter (melted, amount depends on how many you're cooking. Enough to coat the rolls.)
Garlic salt
Parmesan Cheese (shredded or grated)

Just let the rolls rise according to package. Then cover in butter, sprinkle on garlic salt and cheese right before you bake. Then bake according to package. You can also make sticky buns! Just dip the dough in butter and then roll in cinnamon and sugar. Stack them in a bundt cake type pan and bake.

Roasted Chicken with Wild Rice Soup

I made this last night for Sally and Keith. It was so yummy and pretty easy to make. I served it with my garlic rolls. Enjoy!

Ingredients

1 box of Uncle Ben's Wild Rice Mix cooked
1 Tbsp of Olive Oil
1 cup of diced red onion
1 cup of chopped celery
1 cup of chopped carrots
2 garlic cloves minced
1/4 cup of flour
1 8 oz package of mushrooms sliced and clean (optional, I did not use them, yuck!)
1/2 tsp. of thyme
1/2 tsp of tarragon
2 cups of water
2 cans of chicken broth (the size that just a bit bigger than a soup can)
12 oz. can of evaporated milk
2 Tbsp of dry sherry (optional, again I did not use this, and it turned out just fine!)
3 cups of shredded chicken ( I buy a pre roasted chicken from Costco)

Steps
1- Prepare rice mix according to box instructions
2- Heat oil in a large pot over medium heat. Add onions, carrots, celery, mushrooms, and garlic. Cook for 8-10 minutes.
3- Stir in flour for 1 minute and and taraggon and thyme
4- Add liquids- chicken broth, water, sherry, and milk.
5- simmer for 20 min.
6- Add shredded chicken and cooked rice and cook for another 10 min. or until ready to serve.

Gooey Pumpkin Butter Cake

I made this last week for a friends birthday and, WOW was it good. Perfect recipe for fall!

Cake mixture:
1 18.25 box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
1 15 ounce can of pumpkin pie filling

Filling:
1 8 ounce package cream chees, softened
3 eggs
1 teaspoon vanilla
1 16 ounce box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease 13*9*2 inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, pumpkin,and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgement call on the cookin time, because oven temps ca vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. just remember that these wonderful little cakes are very, very rich, and a little will go a long way- even for piggies like me!