Butterscotch monkey bread

21 frozen Rhodes rolls

1 small box of butterscotch cook and serve pudding (NOT INSTANT)

1/2 c brown sugar

1/2 c butter

Grease a bundt pan. Put the rolls in. In a saucepan melt the pudding, brown sugar & butter. Pour over rolls. Cover and let rise for 4 hours. Bake at 350 for 25-30 minutes.

After they are done cooking dump them out into a bowl or something like it.

Stuffed Sandwiches

16 oz. boneless ham (I just buy sliced ham for sandwiches)
1- 4.25 oz. can chopped olives
5-6 oz. sweet pickle relish
1/2 lb. cheddar cheese
1 dozen hard rolls.

In a meat grinder (I use the attachment for my Kitchen Aid). Grind the ham and cheese. (The key is to make sure you have more ham than cheese). Then add the olives and pickle relish and mix well.
Then take your rolls and cut them open. Take out a little bit of the bread in the top and put a large spoon full of the filling into the roll. Then wrap the roll up in tinfoil. Place them in the oven on 200. You just want to leave them in there long enough to melt the cheese.

Red Velvet Pound Cake

1 1/2 cups butter, softened

3 cups sugar

5 large eggs

3 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking soda

1 cup whole buttermilk

1 (1-ounce) bottle red food coloring

1 tsp distilled white vinegar

1 tsp vanilla extract

Cream Cheese Glaze (recipe follows)

Directions: Preheat oven to 325. Grease and flour 12-cup fluted pan (bundt pan).

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add aggs , one at a time, beating well after each addition.

In a medium bowl, combine flour, cocoa, salt, and baking soda.

In a small bowl, combine buttermilk, food coloring, vinegar, and vanilla. Gradually add flour mixture to butter mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan, and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Drizzle cake with Cream Cheese Glaze.

Cream Cheese Glaze

1 (3-ounce) package cream cheese, softened

1 1/2 cups powder sugar

1 tablespoon milk

In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.

(Sarah's notes: This is a Paula Dean recipe. Mine took longer than 60 minutes to bake. I just kept setting the timer until the toothpick came out clean. For the icing I put it in a ziplock baggie and clipped the corner or the bag so I could drizzle it like the picture)